terese allen
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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, with the late Harva Hachten, of the prize-winning expanded edition of The Flavor of Wisconsin, an extensive history of food and cooking in the Badger State, with more than 450 recipes. Published by Wisconsin Historical Society Press in 2009, the book received a starred review by Publishers Weekly and was lauded in Gastronomica magazine as and "incredible compilation [that] ought to be in every home, library, and classroom in the state, and in the hands of culinary historians and other foodies everywhere." 

Terese also co-authored the prize-winning The Flavor of Wisconsin for Kids and the Wisconsin Local Foods Journal, an annual guide to sustainable eating all through the year, whose themes have covered farmers' markets, buy-local restaurants and chefs, and Wisconsin cheese and cheesemakers. She is a food columnist for both Edible Madison and Edible Door magazines and served for years as a food editor with Organic Valley Family of Farms. Terese also is co-founder and a long time leader of the Culinary History Enthusiasts of Wisconsin (CHEW), and a longtime board member of REAP Food Group, an active grassroots organization that advocates for sustainable food systems in southern Wisconsin.

A former chef, Terese went from kitchen manager to cookbook author when she wrote The Ovens of Brittany Cookbook, a collection of recipes and remembrances from a groundbreaking Midwestern restaurant. Her subsequent books feature the diversity of Wisconsin food, culture, and agriculture--its farmers’ markets, food festivals, cheese factories, small-town cafes, and more. Her many columns, articles, and cookbooks emphasize local ingredients, seasonal dishes and ethnic specialties--and the people and stories behind them.

 chef terese

Terese's past columns include "Local Flavor," which ran for ten years in Madison's Isthmus newspaper, and “Wisconsin Cuisine," which ran for a decade in Wisconsin Trails magazine. She grew up in Green Bay, Wisconsin and took culinary training at the Restaurant School of Philadelphia.

Find out more about Terese in the media and at upcoming events.