The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State
By Harva Hachten
376 pages, b/w photographs, 8.5x9"
Much more than a cookbook (though its 400-odd authentic recipes will whet the appetite of all who love good food) this handsome volume provides delightful morsels of information about the history of food and eating in Wisconsin. Includes nine historical essays, 400 recipes, illustrations, and 32 pages of historical photographs from WHS collections.
"One of the most important books on American food ever published." -"Cuisine Magazine"
Of related interest to fans of Harva Hachten's authoritative history of Wisconsin's culinary traditions: the long-awaited revised edition of "The Flavor of Wisconsin" is now available. Expanding on Hachten's remarkable volume, regional food expert Terese Allen widens the lens, introducing new topics, elaborating on others, and connecting the historical dots of the state's magnificently rich food history.