The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State

by Harva Hachten and Terese Allen

Book Overview

The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0870202049
• ISBN13: 9780870202049
• Release Date: December 1981
• Publisher: Wisconsin Historical Society Press
• Length: 363 Pages
• Weight: 2.80 lbs.
• Dimensions: 1.2" x 8.7" x 9.4"

Customer Reviews

Serves as both as a culinary history and cookbook

Everyone needs to eat, and everyone does it differently. "The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State" is a look at the history of Wisconsin and its food - and despite stereotypes, it's not just cheese. Exploring a rich culinary culture, "The Flavor of Wisconsin" examines the eating habits of Wisconsinites which tell their tale as a people, and as a melting pot of immigrants like much of the rest of America. Including nearly five hundred recipes of exquisitely Wisconsinite cuisine such as War Bread, Serbian Djuvec, Chippewa Wild Rice, and more. "The Flavor of Wisconsin" serves as both as a culinary history and cookbook, and executes both very well.

The Flavor of Wisconsin

I keep this book handy for when I want to cook the way my grandmother did. This book has recipes that women brought with them from the "old country". It is also full of comfort foods. I finally learned how to make spaetzle. Now I don't need to buy the dried stuff that comes in a box.