New food books celebrate the fish, fowl, and flavors of the Upper Midwest
Just as Wisconsin produce is coming into its prime, several new cookbooks by Midwestern authors are offering preparations for summer squash cakes, lake trout and spicy dill carrots.
A sampling of four recent titles shows a range of food writing from the northern Midwest. "Lake Superior Flavors" by a husband and wife writer/photographer team is a travelogue, documenting the food ways of Lake Superior's Canadian and U.S. borders.
Flipping through "Lake Superior Flavors" (University of Minnesota Press) by author James Norton and photographer Becca Dilley — both Madison West High and University of Wisconsin-Madison graduates — could easily inspire an impromptu late summer vacation.
Art and Posthumanism: Cary Wolfe in conversation with Art after Nature series editors Giovanni Aloi and Caroline Picard.
Life in Plastic: Petrochemical fantasies and synthetic sensibilities, with Caren Irr, Lisa Swanstrom, Jennifer Wagner-Lawlor, and Daniel Worden.
Live: A book launch for We Are Meant to Rise at Next Chapter Booksellers features Carolyn Holbrook, David Mura, Douglas Kearney, Melissa Olson, Said Shaiye, and Kao Kalia Yang.
