Author : Mary Bergin
Publisher : John Donald
Page : 0 pages
File Size : 46,31 MB
Release : 2008
Category : Cooking
ISBN : 9780981516103
Here's a guide for the hungry traveler looking for familiar and favorite comfort foods or wonderful culinary experiences around the state. Divided into four regions with additional chapters on Madison and Milwaukee, Hungry for Wisconsin celebrates the people, places, and foods that define the multi-ethnic Badger State.
Author : Harva Hachten
Publisher : Wisconsin Historical Society
Page : 417 pages
File Size : 37,72 MB
Release : 2013-09-03
Category : Cooking
ISBN : 0870205536
The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006. 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.
Author : Marcia C. Carmichael
Publisher : Wisconsin Historical Society
Page : 256 pages
File Size : 25,13 MB
Release : 2011-05-26
Category : Cooking
ISBN : 0870204661
Culture and history can be passed from one generation to the next through the food we eat, the vegetables and fruits we plant and harvest, and the fragrant flowers and herbs that enliven our gardens. The plants our ancestors grew tell stories about their way of life. This part of our collective history comes alive at Old World Wisconsin's re-created nineteenth-century heirloom gardens. In Putting Down Roots, historical gardener Marcia C. Carmichael guides us through these gardens, sharing insights on why the owners of the original houses--be they Yankee settlers, German, Norwegian, Irish, Danish, Polish, or Finnish immigrants--planted and harvested what they did. She shares timeless lessons with today's gardeners and cooks about planting trends and practices, garden tools, popular plant varieties, and favorite recipes of Wisconsin's early settlers.
Author : Mary Bergin
Publisher : Rowman & Littlefield
Page : 241 pages
File Size : 16,94 MB
Release : 2015-09-07
Category : Cooking
ISBN : 1493016563
The supper club is a tradition and now somewhat of a phenomenon found in the Upper Midwestern states of Wisconsin, Minnesota, Ohio, Michigan, Illinois, and Iowa. They are so retro that they are coming back in to vogue. With two books out chronicling the history of this by gone era, covering everything from the original supper clubs to the modern incarnations of the once popular genre of eating, the time is right for a cookbook featuring the famed recipes from these establishments. Midwest Supper Clubs will uncover the secrets to the food and the drinks that keep people coming back to the party any time of the day.
Author : Veronica Hinke
Publisher : Regnery History
Page : 321 pages
File Size : 38,83 MB
Release : 2019-04-02
Category : History
ISBN : 1621577295
“Veronica Hinke has taken a story that we all know so well and interwoven delicious recipes that are historic and old, but classic and worthy of any modern-day table. She has unearthed a vibrant culinary subtext that often left me breathless and dreamy-eyed. She skillfully captures the magical avor of a fascinating era in our history. Two spatulas raised in adulation.” — CHEF ART SMITH, James Beard award winner, Top Chef Masters contestant, former personal chef to Oprah Winfrey April 14, 1912. It was an unforgettable night. In the last hours before the Titanic struck the iceberg, passengers in all classes were enjoying unprecedented luxuries. Innovations in food, drink, and de´cor made this voyage the apogee of Edwardian elegance. Veronica Hinke’s painstaking research and deft touch bring the Titanic’s tragic but eternally glamorous maiden voyage back to life. In addition to stirring accounts of individual tragedy and survival, The Last Night on the Titanic offers tried-and-true recipes, newly invented styles, and classic cocktails to reproduce a glittering world of sophistication at sea. Readers will experience: Recipes for Oysters a` la Russe, Chicken and Wild Mushroom Vol-au-Vents, and dozens of other scrumptious dishes for readers to recreate in their own kitchens A rare printed menu from the last first class dinner on the Titanic Drink recipes from John Jacob Astor IV’s luxury hotels, including the original Martini The true story of “The Unsinkable Molly Brown” An extraordinary eyewitness testimony to Captain Edward Smith’s final moments Intimate and captivating stories about select passengers—from millionaires to third class passengers.
Author : United States. Congress. Senate. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, and Related Agencies
Publisher :
Page : 40 pages
File Size : 17,89 MB
Release : 2001
Category : Education
ISBN :
Author : Martin Hintz
Publisher : Rowman & Littlefield
Page : 359 pages
File Size : 16,90 MB
Release : 2014-01-14
Category : Travel
ISBN : 1493006770
The ultimate guide to Wisconsin's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
Author : Nik Heynen
Publisher : Routledge
Page : 287 pages
File Size : 47,8 MB
Release : 2006-03-23
Category : Science
ISBN : 113420647X
The social and material production of urban nature has recently emerged as an important area in urban studies, human/environmental interactions and social studies. This has been prompted by the recognition that the material conditions that comprise urban environments are not independent from social, political, and economic processes, or from the cultural construction of what constitutes the ‘urban’ or the ‘natural’. Through both theoretical and empirical analysis, this groundbreaking collection offers an integrated and relational approach to untangling the interconnected processes involved in forming urban landscapes. The essays in this book attest that the re-entry of the ecological agenda into urban theory is vital both in terms of understanding contemporary urbanization processes, and of engaging in a meaningful environmental politics. They debate the central themes of whose nature is, or becomes, urbanized, and the uneven power relations through which this socio-metabolic transformation takes place. Including urban case studies, international research and contributions from prominent urban scholars, this volume will enable students, scholars and researchers of geographical, environmental and urban studies to better understand how interrelated, everyday economic, political and cultural processes form and transform urban environments.
Author : Thomas Pecore Weso
Publisher : Wisconsin Historical Society
Page : 136 pages
File Size : 13,10 MB
Release : 2016-07-26
Category : Biography & Autobiography
ISBN : 0870207725
In this food memoir, named for the manoomin or wild rice that also gives the Menominee tribe its name, tribal member Thomas Pecore Weso takes readers on a cook’s journey through Wisconsin’s northern woods. He connects each food—beaver, trout, blackberry, wild rice, maple sugar, partridge—with colorful individuals who taught him Indigenous values. Cooks will learn from his authentic recipes. Amateur and professional historians will appreciate firsthand stories about reservation life during the mid-twentieth century, when many elders, fluent in the Algonquian language, practiced the old ways. Weso’s grandfather Moon was considered a medicine man, and his morning prayers were the foundation for all the day’s meals. Weso’s grandmother Jennie "made fire" each morning in a wood-burning stove, and oversaw huge breakfasts of wild game, fish, and fruit pies. As Weso grew up, his uncles taught him to hunt bear, deer, squirrels, raccoons, and even skunks for the daily larder. He remembers foods served at the Menominee fair and the excitement of "sugar bush," maple sugar gatherings that included dances as well as hard work. Weso uses humor to tell his own story as a boy learning to thrive in a land of icy winters and summer swamps. With his rare perspective as a Native anthropologist and artist, he tells a poignant personal story in this unique book.
Author : Fred Magdoff
Publisher : NYU Press
Page : 250 pages
File Size : 43,94 MB
Release : 2000-09-01
Category : Business & Economics
ISBN : 1583673946
Millions go hungry every year in both poor and rich nations, yet hundreds of thousands of peasants and farmers continue to be pushed off the land. Applied in increasing volumes, chemical pesticides and synthetic fertilizers deplete the soil, pollute our food and water, and leave crops more vulnerable to pest outbreaks. The new and expanding use of genetically engineered seeds threatens species diversity. This penetrating set of essays explains why corporate agribusiness is a rising threat to farmers, the environment, and consumers. Ranging in subject from the politics of hunger to the new agricultural biotechnologies, and in time and place from early modern Europe to contemporary Cuba, the contributions to Hungry for Profit examine the changes underway in world agriculture today and point the way toward organic, sustainable solutions to problems of food supply.
