The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State
Revised and Expanded. With 450 Recipes. Also by Harva Hachten. Published in 2009 by Wisconsin Historical Society Press.

Twenty-five years after its publication, The Flavor of Wisconsin remains the authoritative history of Wisconsin's culinary traditions. The first edition, by the late Harva Hachten, was a truly remarkable exploration of "the taste of this place," pairing fascinating essays on our state's food history with recipes from Wisconsin kitchens past and present. Now, in a long-awaited revised edition, 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.

Allen weaves the story to the present and sheds light on newer aspects of food and cooking, including the explosion of farmers' markets; organic farming and sustainability; the slow food movement; artisanal cheeses, breads, and other foods; and how relatively recent immigrants have contributed to Wisconsin's food scene. Along with the book's original recipes, new recipes reflect the continually evolving nature of the flavor of Wisconsin.

From the introduction:
“Belying the all too common perception of Wisconsin as just a “meat and potatoes” state, The Flavor of Wisconsin has recipes for lutefisk, fry bread, egg rolls, matzo balls, kielbasa, polenta, tamales, sweet potato pie, and a double with the works--among many, many others. It chronicles such traditions as fish boils, morel hunting, maple tree tapping, and the brandy Old Fashioned. It gives historical snapshots of the people, places, and events that influenced the amazing cornucopia of what Wisconsinites have grown, produced, cooked, and eaten.”

Purchase from:
Wisconsin Historical Society Press
Amazon
or your local bookstore.

Praise for The Flavor of Wisconsin:

"...An important, definitive account of the immigrant pioneer experience and the evolving view of food and community in the Midwest. In this update, Wisconsin food columnist Allen expands the opus...taking the development of Wisconsin cuisine from wild gooseberry gathering and Native American gardens to current, ballooning demands for organic produce. Many engaging diversions crop up...The 450 recipes, including traditional dishes like Bohemian Sausage and Lutefisk alongside homey favorites like Aunt Nellie’s Drop Cookies, are the icing on this already-satisfying cake. (Mar.) Starred review from Publishers Weekly

"Reading 'The Flavor of Wisconsin' is like partaking of a moveable feast. One travels from the early history of the state to entertaining multicultural essays to traditional appealing recipes. Rarely has culinary history been so appetizing. Congratulations to Terese Allen for continuing to preserve the history of the Badger State by harvesting the essence of Wisconsin fields and kitchens." -Marilynn and Sheila Brass, authors of "Heirloom Cooking with the Brass Sisters" and "Heirloom Baking with the Brass Sisters"
 
"Brat frys, fish boils, Racine kringle. I was clueless about the things Wisconsin folks were waxing rhapsodic over when I first moved here. The late Harva Hachten came to my rescue with the answers in her seminal 1981 book, 'The Flavor of Wisconsin.' In it, Hachten dissected our culinary past; now Terese Allen charts the current territory while offering a glimpse of Wisconsin's fresh new age. For born and bred Wisconsinites, Allen's updated and expanded new edition of Hachten's classic will bring back treasured memories - complete with recipes. 'The Flavor of Wisconsin' is required reading not just for newcomers but for anyone interested in the delicious intersection of food, ethnicity, and history in the Badger state." -Linda Brazill, columnist, The Capital Times

"I wish there were a law requiring each of our 50 states to have a book about its life and food ¿ and I would offer as a model for that book, 'The Flavor of Wisconsin.' It's an entrancing record of tradition and foodways, a cultural archive as well as a fine repository of  home-grown recipes - an American book that should be of more than local interest." -Nach Waxman, Kitchen Arts & Letters bookstore, New York City

 "I had a delightful interview with Harva Hachten about 'The Flavor of Wisconsin' when her book was first published. Now, Terese Allen has done a masterful job updating it. Because of the state's rich cultural heritage, Wisconsin also has a plethora of culinary tastes and traditions. Learning about those traditions adds to the joy of preparing and savoring the wonderful recipes in this book. Terese has captured the many positive changes that have occurred in Wisconsin's food landscape and woven them creatively into the recipes. The result is a fitting tribute to our cultural and culinary heritage." -Larry Meiller, Wisconsin Public Radio

"Harva Hachten's book has long been one the favorites in my cookbook collection. Now it has been brought up to date in a bright new edition, with additional recipes and fascinating new stories about Wisconsin's rich and diverse food traditions. And who better to accomplish the task than Terese Allen, certainly the state's foremost food historian, keeper of our culinary heritage." -Jerry Minnich, author of "Eating Well in Wisconsin"

"'The Flavor of Wisconsin' reveals that there is so much more to the Cheese State than just cheese. Allen's detailed, smart, and surprising update is an indispensable resource not just for enthusiasts of Wisconsin food but for anyone interested in food history or the amazing revolution happening in Midwestern food today." -Anne Bramley, cofounder and host, Eat Feed Podcasts

"Good historians know when the ordinary becomes extraordinary, and that pertains to matters of the stomach as well as the heart. I have long trusted Terese Allen's observations about what defines, stimulates, and sustains Wisconsin's cuisine. What a fitting match her expertise is for the groundwork laid by Harva Hachten in 'The Flavor of Wisconsin.' The expanded version of this delicious documentation celebrates who we were, who we are, and why we shouldn't forget." -Mary Bergin, author of "Hungry for Wisconsin"