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

by Harva Hachten, Terese Allen

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.

Genres: Cookbooks, Nonfiction, Food, Cooking, History, Foodie

416 pages, Hardcover

First published September 1, 1981

Reviews

[Sherri · Rating 3 out of 5]

This a history of the food of Wisconsin. From early settler and pioneer days to fairly modern times. The ethnic groups that influenced recipes, tastes, gardens, stores, and festivals. The influence of the cheese/dairy industry and it's beginnings, fruit, wild rice, meats, breads, etc. The latter half of the book is more cookbook style and the ethnicity the recipes derived from.

[Sherry (sethurner) · Rating 4 out of 5]

I remember getting the original edition of this book for Christmas from my mother, and being more interested in the recipes than the cultural and historical history of food and cooking in Wisconsin. I eventually took the book to a resale shop. Oddly enough, when the book was recently re-issued, with a much expanded historical section, I bought a copy at a second hand shop, and eagerly read it. These days I am less interested in the recipes, although there are lots of good ones, and more interested in the history of food in the Badger State. I very much enjoyed reading this, probably because my interest in state history really geared up once I started recoding our family history. The early chapters are richly illustrated with historic photos, and build off the work done by the first author, journalist Harva Hauchten. There is an overview of food and eating in the days of the first immigrant settlers, a chapter on pioneer life (not a good time for eating well), a section on Wisconsin immigrant groups, another on what workers like farmers and loggers once ate, and a large section about the nature of agribusiness here in the state today. I was fascinated.

[Clinton Senior · Rating 3 out of 5]

We enjoyed the book. The recipes were not outstanding but they defined Wisconsin. However you needed to be an expert cook to understand some of these recipes. We think that it was more a history book of recipes rather than a true recipe book. The recipes look like something you would receive from asking a person down the street how they made something. One recipe actually just said flour, butter, sugar, milk, and eggs no amounts just the needed ingredients. However we did enjoy the food. The winning recipe was the kielbasa soup.

[Terri Gulyas · Rating 3 out of 5]

Interesting back stories about Wisconsin food culture. Recipes I tried were tasty. Missing some of the traditional recipes often associated with Wisconsin, such as German potato salad. Some of the recipes seemed to have more association with southern states or countries that are not often represented Wisconsin.

[Cheryl]

Very informal, brief, speaks of a WI that doesn't have a whole lot in common with the one I grew up in. Of the recipes, I'll try adding spinach to mashed potatoes, making the egg cakes (very eggy pancakes, sort of), and maybe the fruit & bean soup (!).

skimmed Oct 2023

[Debra Ampe · Rating 5 out of 5]

I so enjoyed the history and the recipes!

[Kathleen · Rating 4 out of 5]

Love the history & reading through the recipes.

[Amanda · Rating 5 out of 5]

Fascinating look at Wisconsin's history and the part food has played throughout. Very informative, well written with good historical recipes.