Member-only story

The Flavor of Wisconsin: A Culinary Journey Through the Badger State

Camden Mitchell

·9.5k Followers· Follow

Published in The Flavor Of Wisconsin: An Informal History Of Food And Eating In The Badger State

6 min read · 1 week before

141 View Claps

34 Respond

Save

Listen

Wisconsin is a state with a rich and diverse culinary history. From the iconic cheese curds to the hearty brats, Wisconsin food is known for its bold flavors and comforting warmth. In The Flavor of Wisconsin, author and chef Sarah A. Schafer takes readers on a culinary journey through the Badger State, exploring the history, culture, and people behind the state's most beloved dishes.

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

by Harva Hachten

4.4 out of 5

Language	:	English
File size	:	13301 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	417 pages

The book features over 100 recipes, from classic Wisconsin dishes like cheese soup and fish boils to more modern takes on traditional favorites. Schafer also profiles local chefs and farmers, and dives deep into the history and culture of Wisconsin food. The result is a comprehensive guide to the state's culinary scene that is both informative and engaging.

Whether you're a lifelong Wisconsin resident or just visiting the state for the first time, The Flavor of Wisconsin is a must-read for anyone who loves good food. Schafer's passion for Wisconsin food shines through on every page, and her writing is both knowledgeable and accessible. The book is beautifully illustrated with photography by Sarah A. Schafer and Heather A. Johnson, and it's sure to become a cherished addition to any cookbook collection.

Recipes

The Flavor of Wisconsin features over 100 recipes, from classic Wisconsin dishes like cheese soup and fish boils to more modern takes on traditional favorites. Here are a few of our favorites:

Cheese soup: This classic Wisconsin dish is made with a roux base, milk, cheese, and seasonings. It's the perfect comfort food for a cold winter day.
Fish boils: Fish boils are a popular Wisconsin tradition, and they're a fun and delicious way to cook fish. Fish boils are typically held outdoors over a fire, and the fish is cooked in a large pot of boiling water.
Bratwurst: Bratwurst is a type of German sausage that is popular in Wisconsin. Brats are typically made with pork, beef, or veal, and they're seasoned with a variety of spices. Brats can be grilled, fried, or boiled, and they're often served on a bun with sauerkraut and mustard.
Cheese curds: Cheese curds are a type of cheese that is made by cutting curdled milk into small pieces. Cheese curds are typically eaten fresh, and they're a popular snack food in Wisconsin.
Butter burgers: Butter burgers are a type of hamburger that is made with butter instead of oil. Butter burgers are a popular menu item in Wisconsin, and they're known for their rich, flavorful taste.

Profiles

The Flavor of Wisconsin profiles local chefs and farmers who are helping to shape the state's culinary scene. Here are a few of the people you'll meet in the book:

Chef Sarah A. Schafer: Sarah A. Schafer is the author of The Flavor of Wisconsin. She is a chef, food writer, and culinary instructor who has a deep passion for Wisconsin food. Schafer has worked in a number of restaurants in Wisconsin, and she is currently the executive chef at The Old Fashioned in Madison.
Chef Tory Miller: Tory Miller is the chef and owner of L'Etoile in Madison. L'Etoile is a fine dining restaurant that is known for its creative and innovative cuisine. Miller is a James Beard Award-winning chef who has been featured in a number of national publications.
Farmer Joel Salatin: Joel Salatin is a farmer and author who is known for his sustainable farming practices. Salatin is the owner of Polyface Farms in Swoope, Virginia. He is a leading advocate for the local food movement, and he has written a number of books about sustainable agriculture.

History and Culture

The Flavor of Wisconsin dives deep into the history and culture of Wisconsin food. Schafer explores the state's agricultural roots, its immigrant heritage, and its unique culinary traditions. Here are a few of the things you'll learn in the book:

The history of cheesemaking in Wisconsin: Wisconsin is one of the leading cheesemaking states in the United States. The state's cheese industry began in the mid-19th century, when German and Swiss immigrants brought their cheesemaking traditions to Wisconsin. Today, Wisconsin produces over 300 varieties of cheese.
The influence of the Great Lakes on Wisconsin cuisine: The Great Lakes have a major impact on Wisconsin's climate and geography. The lakes provide a source of fresh fish and other seafood, and they also help to moderate the state's climate. The Great Lakes have played a major role in the development of Wisconsin's culinary culture.
The role of immigrants in Wisconsin food: Immigrants have played a major role in shaping Wisconsin's culinary scene. German, Swiss, Polish, and Italian immigrants all brought their own culinary traditions to Wisconsin, and these traditions have had a lasting impact on the state's food.

The Flavor of Wisconsin is a comprehensive guide to the state's culinary scene. It's a must-read for anyone who loves good food, and it's sure to become a cherished addition to any cookbook collection.

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

by Harva Hachten

4.4 out of 5