To understand the history of a region, you’ve got to follow the food. That’s particularly true in Wisconsin, whose culinary traditions reflect the richness of an ethnically and agriculturally diverse
To understand the history of a region, you’ve got to follow the food. That’s particularly true in Wisconsin, whose culinary traditions reflect the richness of an ethnically and agriculturally diverse region.
In this talk, regional food expert Terese Allen shares the stories behind such varied foodways as cream puffs, Hmong egg rolls and the Friday night fish fry. From Ojibwe wild rice to arugula pesto pasta, she tracks the amazing cornucopia of what Wisconsinites have gathered, grown, produced, cooked, and eaten.
Terese Allen has written scores of books and articles about the pleasures and benefits of regional foods, sustainable cooking, and culinary folklore. She is co-author of the prize-winning The Flavor of Wisconsin, an extensive history of food and cooking in the Badger State, with more than 450 recipes. Among her other titles are: The Flavor of Wisconsin for Kids, Wisconsin Local Foods Journal, Fresh Market Wisconsin, Wisconsin Hometown Flavor and The Ovens of Brittany Cookbook.
Registration is required.
- Please register below and be sure to include your email address
- We will email you a link to join the Zoom presentation
- Online registration closes 24 hours prior to the start of the event, but you may call the library or email the organizer (below) on the day of an event to make a late reservation
(Thursday) 6:30 pm - 7:30 pm