Food and Flavor: A Gastronomic Guide to Health and Good Living
Henry Finck's aim in his 1913 work ""Food and Flavor"" is to introduce gastronomy to Americans, to show that America can be an even more gastonomic nation than France. Though an understanding of the ""importance to health and happiness of raising only the best food stuffs, cooking them in savory ways and eating them with intelligence and pleasure,"" Finck aims to reinvigorate the food culture of an America that had given up much of its old-fashioned methods in favor of ""cheaper chemical preservatives."" Finck's argument for cultivating an appreciation for natural, whole American grown and cooked foods is thoroughly modern in its concern.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
acid adulterated American American lobster appetizing apples bacon baked beef berries birds boiled borax bread Bulletin Burbank butter cakes canvasback duck celery cents cheese chicken cities coal tar coffee condiments consumer cookery cooking corn cream culinary dealers delicacies delicious digestible dinner dishes eaten eggs England English epicures escarole experiments fact farmers fish Flavor fowl fragrance France French French cuisine fresh fried fruit gastronomic German girls Horace Fletcher important Italian juice kinds kitchen lobster London Luther Burbank macaroni meal meat milk mutton nomic nutritive olive oil oranges oysters palate Paris peaches pigs plum pork potatoes poultry pounds preserved pudding restaurants roast salad salicylic acid salt sauces sausages savory served smell smoked soup sour spoiled steak stew stomach sugar sweet taste things tion tomatoes usually varieties vegetables vinegar Wiley York