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06-26-2009, 12:00 PM
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#1 (permalink)
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Clean Water Technician
Moderator
Super Moderator
Name: Keith, Dave & Kathy, the Marketing Department of OnYourMark
Join Date: Mar 2007
Community: Sussex, WI
Posts: 116
Classified Rating: 0% (0)Recipes: 0
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Amazon Item of the Week: The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State (Hardcover
 When journalist Hachten joined Wisconsin's State Historical Society in 1973, she inherited a regional cookbook project; after 10 years of work, Hachten produced a comprehensive cookbook attached to 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 without upstaging Hatchen or muting her voice, 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, including fascinating day-to-day accounts of pioneer life; after a tragically difficult transatlantic voyage (little fresh water, inedible food), future Wisconsin was more than welcoming, and settlers began recreating their native dishes as soon as it was economically feasible. Early settlers from Germany, Norway, the Netherlands, Poland and elsewhere gave the state iconic foods such as pasty (for meat pies) and the beloved brat, as well as community traditions like the fish fry. 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.
Hardcover: 408 pages
Price: $21.86
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02-26-2010, 03:30 PM
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#2 (permalink)
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theBubbler Chef
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Name: Mark
Join Date: Oct 2004
Community: Between the Lakes
Posts: 2,205
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Re: Amazon Item of the Week: The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State (Hardc
I'm reading this book. On and off.
The reader will find the stories of the early Wisconsin settlers both astonishing and inspiring. The folks made do with what they had at hand or on their backs.
Anthropology of various ingredients, preparation methods, storage methods and utensils are explored and many interesting facts are revealed.
The reader will also learn of the various food distribution methods such as organic farmers markets and food co-ops.
Many of Wisconsin's finest Restaurants feature fresh locally grown produce in many of their menu items.
Food stuffs
I recommend this book to those that have ever wanted to know the origins of their chow.
As they say in the fart factory...."Let'er Rip"
__________________
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