Food and Flavor: A Gastronomic Guide to Health and Good Living
Henry T. Finck
Essays
Book language: English
403 pages
Food and Flavor: A Gastronomic Guide to Health and Good Living is a collection of essays on food, taste, cooking, and nutrition. Henry T. Finck examines how flavor affects appetite and digestion, criticizes processed foods, and advocates savory, healthful cooking. It offers a lively historical view of early twentieth-century gastronomy.
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Cover of the original edition (Project Gutenberg, public domain).
Text source: gutenberg.org · The work is in the public domain.
Opening of the book
FOOD AND FLAVOR Copyright, 1913, by Tƒŧ CŧƿǵǼǡΏ CLj. Published, April, 1913 TO LUTHER BURBANK AND HARVEY W. WILEY THE TWO MEN WHO HAVE DONE MOST TO MAKE OUR DAILY FOOD PALATABLE AND HONEST CONTENTS
I UNGASTRONOMIC AMERICA, Mark Twain's Patriotic Palate—Food Missionaries in the Far West—Are Women to Blame?—The Danger in our Food—Why the Candy was not Eaten—Dr. Wiley's Poison Squad —Condiments versus Chemical Preservatives— Scotched, not Killed. II VITAL IMPORTANCE OF FLAVOR Sensual indulgence as a duty—Gladstone and Fletcher—The harm done by soft Foods— Epicurean delights from plain Food—How flavor helps the Stomach—An Amazing Blunder—A new Psychology of Eating. III OUR DENATURED FOODS Foul Fowl—The French way versus the American —Why do we Eat Poultry?—Is cold storage a Blessing?—Spoiling the American Oyster —"Smoked" ham, bacon and fish—Flavor in Butter—Sweet Butter versus Salt. IV THE SCIENCE OF SAVORY COOKING Desirable raw foods—Flavor as the guiding principle—The Philosophy of soup-making and eating—Wherein lies the value of vegetables?— Broiling, roasting, baking, frying—Combining the flavors of meats and vegetables—Savory food for everybody—Meat-eating of the future— The folly of vegetarianism—When to use condiments and sauces—Cook books. V A NOBLE ART The social caste of cooks—Royalty in the kitchen —Rossini, Carême and Paderewski—Looking down on others—Does cooking Pay?
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