Food and Flavor

About this eBook

Author

Finck, Henry T., 1854-1926

Title

Food and Flavor: A Gastronomic Guide to Health and Good Living

Credits

Produced by Karin Spence, Turgut Dincer and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Gastronomy

Category

Text

Project Gutenberg

eBook-No. 61719

Release Date

March 31, 2020

Copyright

Public domain in the USA.

Contents

1. 1.CONTENTS
2. 2.LIST OF ILLUSTRATIONS
3. 3.PREFACE: A BOOK FOR EVERYBODY
4. 4.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. — BREAKFAST — DINNER — SUPPER — DR. WILEY'S POISON SQUAD. — CONDIMENTS VERSUS CHEMICAL PRESERVATIVES. — SCOTCHED, NOT KILLED.
5. 5.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.
6. 6.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.
7. 7.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.
8. 8.V A NOBLE ART — THE SOCIAL CASTE OF COOKS. — ROYALTY IN THE KITCHEN. — ROSSINI, CARÊME AND PADEREWSKI. — LOOKING DOWN ON OTHERS. — DOES COOKING PAY?
9. 9.VI THE FUTURE OF COOKING — SCHOOL GIRLS LIKE IT. — BOYS AND SOLDIERS AS COOKS. — TRAVELING COOKING SCHOOLS. — ENGLISH SCHOOL DINNERS. — Monday. — Tuesday. — Wednesday. — Thursday. — Friday. — PROGRESS IN AMERICA. — TEACHING THE ART OF EATING. — REAL EPICURISM IS ECONOMICAL. — FIRELESS COOKERS. — PRIVATE VERSUS COMMUNITY KITCHENS. — SCIENTIFIC ELECTRIC COOKING. — IMPORTANCE OF VARIETY IN FOODS.
10. 10.VII FRENCH SUPREMACY — KITCHEN ALCHEMY. — SEVEN HUNDRED SOUPS. — SAVORY SAUCES. — PROFITABLE POULES DE BRESSE. — DIGESTIVE VALUE OF SOUR SALADS. — ESCAROLE, TOMATOES, ARTICHOKES, ALLIGATOR PEARS. — VEGETABLES AS A SEPARATE COURSE. — PARIS RESTAURANTS. — RUSSIAN AND AMERICAN INFLUENCES. — PROVINCIAL LOCAL FLAVORS. — THE WORLD'S GREATEST MARKET PLACE. — MODEL MARKET GARDENS. — MUSHROOMS AND TRUFFLES. — TRAINING TREES FOR FANCY FRUITS. — BREAD CRUST VERSUS CRUMB. — HOW THE BEST BUTTER IS MADE. — CHEESE AS AN APPETIZER.
11. 11.VIII EPICUREAN ITALY — THE CRADLE OF MODERN COOKERY. — OLIVE OIL AND SARDINES. — FRIED FISH AND FRITTO MISTO — MACARONI THE REAL STAFF OF LIFE. — COOKED CHEESE IN PLACE OF MEAT. — BIRDS, TOMATO PASTE AND GARLIC.
12. 12.IX GERMAN AND AUSTRIAN DELICACIES — A COSMOPOLITAN CUISINE. — DELICATESSEN STORES. — SAUSAGES AND SMOKED HAM. — LIVE FISH BROUGHT TO THE KITCHEN. — GAME AND GEESE. — IN A BERLIN MARKET. — VIENNA BREAD AND HUNGARIAN FLOUR. — GERMAN MENUS ON SEA AND LAND.
13. 13.Untitled
14. 14.Untitled
15. 15.Untitled
16. 16.GERMAN, SWISS, AND DUTCH CHEESES.
17. 17.X BRITISH SPECIALTIES — THACKERAY'S LITTLE SERMON. — DR. JOHNSON AND SAMUEL PEPYS. — THE ROAST BEEF OF OLD ENGLAND. — SOUTHDOWN MUTTON. — WILTSHIRE BACON. — FAIR PLAY FOR PIGS. — GROUSE AND GRILLED SOLE. — COVENT GARDEN MARKET SCENES. — MARMALADES, JAMS, AND BREAKFASTS. — RESTAURANTS, CAKES, AND PLUM PUDDING.
18. 18.Untitled
19. 19.XI GASTRONOMIC AMERICA — SWEET CORN AND CORN BREAD. — GRIDDLE CAKES AND MAPLE SYRUP. — APPLE PIE AND CRANBERRIES. — TURKEYS, GUINEA FOWL, AND GAME. — LOBSTERS, SCALLOPS, CRABS, AND FISHES.
20. 20.Untitled
21. 21.VEGETABLES STEADILY GAINING GROUND. — THE FRUIT EATERS' PARADISE. — GOVERNMENTAL GASTRONOMY. — BURBANK'S NEW FRUITS AND VEGETABLES.
22. 22.XII COMMERCIAL VALUE OF FLAVOR — PALATABILITY DECIDES PERMANENCE. — EATING WITH THE EYES. — SCHOOL GIRLS AS PURE FOOD EXPERTS. — PENNYWISE DEALERS AND PINEAPPLES. — SUCCESSFUL PEACH-GROWERS. — FORTUNES FROM BANANAS AND ORANGES. — MELONS, HONEY AND FLAVORING EXTRACTS. — OPPORTUNITIES FOR WOMEN. — FEEDING FLAVOR INTO FOOD. — FARMERS, MIDDLEMEN, AND PARCEL POST.
23. 23.XIII GASTRONOMIC VALUE OF ODORS — SWEET, SOUR, SALT, AND BITTER. — A COMEDY OF ERRORS. — HOW FLAVOR DIFFERS FROM FRAGRANCE. — IMPORTANT FUNCTIONS OF THE NOSE. — EDUCATING THE SENSE OF SMELL. — COFFEE, TEA, AND TEMPERANCE.
24. 24.INDEX — FOOTNOTES:

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