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

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Henry T. Finck

CONTENTS

LIST OF ILLUSTRATIONS

PREFACE: A BOOK FOR EVERYBODY

I UNGASTRONOMIC AMERICA MARK TWAIN'S PATRIOTIC PALATE

II VITAL IMPORTANCE OF FLAVOR

III OUR DENATURED FOODS

IV THE SCIENCE OF SAVORY COOKING DESIRABLE RAW FOODS.

V A NOBLE ART

VI THE FUTURE OF COOKING SCHOOL GIRLS LIKE IT.

VII FRENCH SUPREMACY

VIII EPICUREAN ITALY THE CRADLE OF MODERN COOKERY.

IX GERMAN AND AUSTRIAN DELICACIES A COSMOPOLITAN CUISINE.

X BRITISH SPECIALTIES THACKERAY'S LITTLE SERMON.

XI GASTRONOMIC AMERICA

XII COMMERCIAL VALUE OF FLAVOR PALATABILITY DECIDES PERMANENCE.

XIII GASTRONOMIC VALUE OF ODORS SWEET, SOUR, SALT, AND BITTER.

INDEX

FOOD AND FLAVOR

Copyright, 1913, by
The Century Co.

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

                                                                                                                                                                                                                                                                                                           

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