terese allen
About | Taste of Wisconsin | Food & Sustainability | Foodways & Culinary History | Contact

taste of wisconsin

other works
presentations and media




Explore and celebrate the state's food and culture.

Bratwurst, beer, cheese. Kringle, fry bread, fondue. Cream puffs, cranberries, Friday night fish fry. Wisconsin is one of the most ethnically, agriculturally and culturally diverse states in the union, and nowhere is this illustrated better--or enjoyed more--than through its foods. If you’re into recipes, culinary folklore, regional travel, ethnic specialties, or Wisconsin history, you’ve come to the right place.

To get you started, here’s ten ingredients on the Wisconsin table. But they’re just the beginning. Click here for more resources.

Cheese. You can slice it, grate it, bake it, melt it. Heck, you can even wear it as headgear. From everyday staple to artisanal delicacy, it’s the state’s culinary icon.



Bratwurst. Simmered in beer and onions, char-broiled to sizzling, juice-spurting perfection, brats are the thrill of the grill.



Beer. Wisconsin doesn’t just celebrate with beer, they celebrate because of beer. Foamy brews are enjoyed at taverns, tailgate parties and weddings—anywhere there’s a thirst to quench.



Fish. If it’s Friday it must be fish fry. Since the waters range from Great Lakes to small streams, you can have whitefish, catfish, panfish, walleye, trout or smelt. Would you like tartar sauce with that?



Cranberries. Blush-red and bounce-able, the state’s number one fruit is also packed with nutrition. Don’t stop at sauce—the frisky little cranberry flavors everything from jam to wine.




Sweet corn. The golden-boy, get-it-while-you-can summer treat. As the inspiration for copious festivals held each August, corn on the cob is also the state’s favorite excuse for a party.



Maple Syrup. Thick, rich and oh, so sweet, it’s 100 percent pure Wisconsin. Pancakes never had it so good.

maple cookies

  Morels. The passion for the wily, funny-looking fungus hits a feverish pitch every May. After a successful hunt, there’s nothing like a plate of buttery, fresh-from-the-woods morels.      



Venison. The call of the wild is still strong in Wisconsin and deer-hunting is a beloved legacy. The upshot? Everything from steak to summer sausage.

meat market


Apples. An apple a day keeps the boredom away. During autumn you could eat a different variety at every meal. Viva la local flavor.



Want to learn more? Check out these resources.