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Having built his reputation on his photographs of the Dells' steep gorges and fantastic rock formations, H. H. Bennett turned his camera upon the Ho-Chunk, and thus began the many-layered relationship. The interactions between Indian and white man, photographer and photographed, suggested a relationship in which commercial motives and friendly feelings mixed, though not necessarily in equal measure.
From enjoying thrilling water park rides in Wisconsin Dells to catching a football game in Green Bay, there's a lot to see and do in Wisconsin. This state lies in the Midwest. Wisconsin introduces the state's history, geography, climate, economy, people, and places. Easy-to-read text, vivid images, and helpful back matter give readers a clear look at this subject. Features include a table of contents, infographics, a glossary, additional resources, and an index. Aligned to Common Core Standards and correlated to state standards. Core Library is an imprint of Abdo Publishing, a division of ABDO.
Resource added for the Farm Business and Production Management program 300901.

Tourism in Troubled Times

United States. Congress. Senate. Committee on Commerce, Science, and Transportation. Subcommittee on Competitiveness, Innovation, and Export Promotion

Published: 2010

Total Pages: 76


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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. 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.