| 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? |
| VI | THE FUTURE OF COOKING
School girls like it—Boys and soldiers as cooks—Traveling cooking schools—English school dinners—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. |
| VII | FRENCH SUPREMACY
Kitchen alchemy—Seven hundred soups—Savory sauces—Profitable poules de Brese—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 places—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. |
| 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. |
| 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—German, Swiss and Dutch cheeses. |
| 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. |
| 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—Vegetables steadily gaining ground—The fruit-eaters' paradise Governmental gastronomy—Burbank's new fruits and vegetables. |
| 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. |
| 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. |
| INDEX |
