CHEW: Flavor of Wisconsin: History & Culture Through Recipes

Culinary History Enthusiasts of Wisconsin (CHEW)
http://www.wisconsincooks.org/chew

Next Meeting
Wednesday, July 1, 2009
7:15 PM

“The Flavor of Wisconsin: History and Culture Through Recipes”

Culinary historian Barbara Haber has written that if we really want to understand our past, we’ve got to “follow the food.” That’s particularly true in Wisconsin, whose food traditions reflect the richness of an ethnically and agriculturally diverse region. In this CHEW presentation on July 1st at 7:15PM, Terese Allen draws from her newly published second edition of The Flavor of Wisconsin, a food history with 460 recipes originally penned by Harva Hachten. Terese tracks the magnificent cornucopia of what Wisconsinites have gathered, grown, produced, cooked, and eaten—from cranberries to specialty cheese, Cornish pasties to Hmong egg rolls, fish boil to a double with the works. She reveals the stories that recipes tell and the dimensions of meaning and consequence in regional food history. The evening includes food samples and a book signing.

Terese Allen has written several books on Wisconsin's food traditions, including Wisconsin's Hometown Flavors, Fresh Market Wisconsin, Cafe Wisconsin Cookbook, and The Ovens of Brittany Cookbook. A food columnist for Madison’s Isthmus newspaper, Terese is food editor for Organic Valley, the country's largest organic farmers' cooperative. She chairs southern Wisconsin's REAP Food Group and is a founding member and past-president of the Culinary History Enthusiasts of Wisconsin (CHEW). Her website is at www.tereseallen.com.

Meeting Venue:
Goodman Atwood Community Center,
Bolz Room A
149 Waubesa Street
Madison, WI 53704
608-241-1574