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Henry T. Finck. Food and Flavor: A Gastronomic Guide to Health and Good Living
Food and Flavor: A Gastronomic Guide to Health and Good Living
Table of Contents
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
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