Читать книгу Food and Flavor: A Gastronomic Guide to Health and Good Living - Henry T. Finck - Страница 22

Table of Contents

To return to Fletcher's own contributions to this subject. Next to his dwelling on the importance of "mouth-work" he deserves most praise for his remarks on the epicurean delights resulting from slow and rational eating. Herein again, it must be premised, he was far from being the original discoverer; but he probably did more to call the general public's attention to the matter than any one else had done, thanks largely to his habit of introducing vivid illustrations and details of personal experiences.

"My, but I never realized that potato is so good," exclaimed the young lady; and "Gracious! isn't this corn bully!" echoed the father.

These exclamations express the outcome of one of Mr. Fletcher's experiments in teaching others how to get delicious pleasure from the simplest and commonest foods if munched according to his directions.

If you bolt your food, he says, you get "none of the exquisite taste that Nature's way offers as an allurement for obeying her beneficent demands. The way of Nature is the epicurean way; the other way is nothing but piggish gluttony." It is the way of animals; and Fletcher named his book "The New Glutton or Epicure" to call attention to the two ways of taking food.

"An epicurean cannot be a glutton. There may be gluttons who are less gluttonous than other gluttons, but epicurism is like politeness and cleanliness, and is the certain mark of gentility." A remark worthy of the French epigrammatists!

Thackeray called attention to the exquisite enjoyment an epicure can derive from a slice of buttered brown bread. In the same spirit Fletcher writes: "For illustration, try a ship's biscuit—commonly called hardtack—and keep it in the mouth, tasting it as you would a piece of sugar, till it has disappeared entirely, and note what a treasure of delight there is in it."

Again: "The most nutritious food does not require sauces. It may seem dry and tasteless to the first impression, but, as the juices of the mouth get possession of it, warm it up, solve its life-giving qualities out of it and coax it into usefulness, the delight of a newfound delicacy will greet the discoverer."