The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State
Language: English
Published by Wisconsin Historical Society Press, 2009
- Hardcover
- Used
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
AbeBooks seller since December 20, 2007
Condition: Used - Fair
£ 4.84
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Add to basketItem description from seller
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 edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006. While in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the slow food movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.…
Seller Inventory # 00110922329
- Title
- The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State
- Author
- Harva Hachten
- Publisher
- Wisconsin Historical Society Press
- Publication year
- 2009
- Condition
- Fair
- Binding
- Hardback
- Language
- English
- ISBN 10
- 0870204041
- ISBN 13
- 9780870204043
- Edition
- 2nd Edition
While in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.
"Synopsis" may belong to another edition of this title.
About the Author
Terese Allen, a Wisconsin native and former chef, writes about the pleasures and benefits of regional foods, seasonal cooking, and culinary folklore. She has written several books on Wisconsin's food traditions, including Wisconsin's Hometown Flavors (Trails Books, 2003), Fresh Market Wisconsin (Amherst Press, 1993), Wisconsin Food Festivals (Amherst Press, 1995), Cafe Wisconsin Cookbook (University of Wisconsin Press, 2007), and The Ovens of Brittany Cookbook (Amherst Press, 1991). A food columnist for Madison's Isthmus newspaper and a former contributing editor of Wisconsin Trails magazine, Terese is also food editor for Organic Valley, the country's largest organic farmers' cooperative. She chairs southern Wisconsin's groundbreaking REAP Food Group and is a founding member and past president of the Culinary History Enthusiasts of Wisconsin (CHEW).
"About the title" may belong to another edition of this title.
World of Books (was SecondSale)
Montgomery, IL, U.S.A.
AbeBooks seller since December 20, 2007
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