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

By Henry T. Finck
Free
Book Description
Table of Contents
  • CONTENTS
  • LIST OF ILLUSTRATIONS
  • PREFACE: A BOOK FOR EVERYBODY
  • 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.
  • 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.
    • 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.
  • 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.
  • 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
    • FOOTNOTES:
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