Terese Allen's porno for foodies
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Folks in Wisconsin have little problem drawing attention to the state’s most iconic foods: They wear foam cheese wedges on their heads in public, and stretch the limits of logic and believability when it comes to sausage consumption. But in actuality, Wisconsin’s culinary history is rich, and runs a whole lot deeper than breaded cheddar found on the bottom of a deep fryer. On Tuesday, June 9, Isthmus food columnist Terese Allen will be on hand at the West-side Barnes and Noble at 7 p.m. to dig deep into these traditions when she discusses her latest book, The Flavor Of Wisconsin: An Informal History Of Food And Eating In The Badger State.
Terese Allen
Allen has revised and updated this culinary opus, a local classic first written by Harva Hachten 25 years ago. The 408-page tome is filled with essays, reflections on Wisconsin’s immigrant experience as it relates to food (both past and present), and of course, recipes—more than 450, to be exact. Allen’s latest update is likely to cause swooning and shortness of breath in Madison’s very active foodie community, as its additions primarily focus on sexy hot-button topics like the popularity of farmers’ markets, organic farming and sustainability, and the slow-food movement.
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