Читать книгу Food and Flavor: A Gastronomic Guide to Health and Good Living - Henry T. Finck - Страница 2

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