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

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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"--