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Terese Allen has written scores of books and articles about the pleasures and benefits of regional foods, sustainable cooking, and culinary folklore. She is co-author of the prize-winning expanded edition of The Flavor of Wisconsin, an extensive history of food and cooking in the Badger State, with more than 450 recipes. Among her other titles are: The Flavor of Wisconsin for Kids, Wisconsin Local Foods Journal, Fresh Market Wisconsin, Wisconsin Hometown Flavor and The Ovens of Brittany Cookbook.  

Terese has been a food columnist for Edible Madison, Edible Door, Wisconsin Trails magazine, and Isthmus newspaper, among other publications, and is co-founder and long-time leader of the Culinary History Enthusiasts of Wisconsin (CHEW).  She served for a decade as food editor for Organic Valley Family of Farms, and for fifteen years was a key leader of REAP Food Group, a cutting edge organization that fosters a sustainable food system in southern Wisconsin.


A former chef who trained at the Restaurant School of Philadelphia, Terese has taught culinary and food-writing classes for many years, and is a frequent presenter on foodways topics. She lives in Madison and on Washington Island.

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