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Food and Flavor: A Gastronomic Guide to Health and Good Living — Henry T. Finck

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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Text source: gutenberg.org · The work is in the public domain.

Contents

  1. CONTENTS
  2. LIST OF ILLUSTRATIONS
  3. PREFACE: A BOOK FOR EVERYBODY
  4. I UNGASTRONOMIC AMERICA
  5. II VITAL IMPORTANCE OF FLAVOR
  6. III OUR DENATURED FOODS
  7. IV THE SCIENCE OF SAVORY COOKING
  8. V A NOBLE ART
  9. VI THE FUTURE OF COOKING
  10. VII FRENCH SUPREMACY
  11. VIII EPICUREAN ITALY
  12. IX GERMAN AND AUSTRIAN DELICACIES
  13. X BRITISH SPECIALTIES
  14. XI GASTRONOMIC AMERICA
  15. XII COMMERCIAL VALUE OF FLAVOR
  16. XIII GASTRONOMIC VALUE OF ODORS
  17. INDEX
  18. THE FULL PROJECT GUTENBERG™ LICENSE

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