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. 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" ...
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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. 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.
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Add this copy of The Flavor of Wisconsin: an Informal History of Food to cart. $14.68, good condition, Sold by Goodwill of Greater Milwaukee rated 4.0 out of 5 stars, ships from Milwaukee, WI, UNITED STATES, published 2009 by Wisconsin Historical Society Press.
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Book is considered to be in good or better condition. The actual cover image may not match the stock photo. Hard cover books may show signs of wear on the spine cover or dust jacket. Paperback book may show signs of wear on spine or cover as well as having a slight bend or curve to it. Book should have no writing inside or highlighting. Pages should be free of tears or creasing. Stickers should not be present on cover or elsewhere and any CD or DVD expected with the book is included. Book is not a former library copy.
Add this copy of The Flavor of Wisconsin: an Informal History of Food to cart. $14.68, fair condition, Sold by Goodwill of Greater Milwaukee rated 4.0 out of 5 stars, ships from Milwaukee, WI, UNITED STATES, published 2009 by Wisconsin Historical Society Press.
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Fair. The cover has visible markings and wear. Some corner dings. The pages show normal wear and tear. Codes or product keys that accompany this product may not be valid. Fast Shipping in a Standard Poly Mailer!
Add this copy of The Flavor of Wisconsin: an Informal History of Food to cart. $15.77, very good condition, Sold by HPB-Diamond rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2009 by Wisconsin Historical Society Pre.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of The Flavor of Wisconsin: an Informal History of Food to cart. $17.04, very good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 2009 by Wisconsin Historical Society Press.
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Very Good. Very Good condition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
Add this copy of Flavor of Wisconsin: an Informal History of Food and to cart. $19.99, very good condition, Sold by Montana Book Company rated 5.0 out of 5 stars, ships from Fond du Lac, WI, UNITED STATES, published 2009 by Wisconsin Historical Society Press.
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Near Fine. Published Without Dust Jacket. 1st Printing. 4to-over 9¾"-12" tall. 391 pp. Tightly bound. Corners not bumped. Text is free of markings. No ownership markings. Published without dust jacket. Printed boards. First Printing of 2009 Second Edition. 1, 2, 3, 4, 5. This copy is smyth sewn. Smyth sewing is a method of bookbinding where groups of folded pages (referred to as signatures) are stitched together using binder thread. Each folded signature is sewn together individually with multiple stitches and then joined with other signatures to create the complete book block. This is the traditional and best method of bookbinding.
Add this copy of The Flavor of Wisconsin: an Informal History of Food to cart. $27.30, very good condition, Sold by Patty Klein, Hilltop Book Shop rated 5.0 out of 5 stars, ships from Marshfield, WI, UNITED STATES, published 2009 by Wisconsin Historical Society Press.
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Very Good. Size: 9x8x1; Hardcover in very good condition. Light edge wear to covers. Clean pages free of writing, marks or tears. Binding is secure. Our feedback says it all! Feel confident when you order from Hilltop Book Shop.
