Food and Flavor: A Gastronomic Guide to Health and Good Living
FOOD AND FLAVOR
Copyright, 1913, by The Century Co.
Published, April, 1913
LUTHER BURBANK
AND
HARVEY W. WILEY
THE TWO MEN WHO HAVE DONE MOST TO MAKE OUR DAILY FOOD PALATABLE AND HONEST
It is not often that an author is so fortunate as to have a subject which is of vital importance to everybody, without exception. Everybody eats, and everybody wants to enjoy his meals; yet few know how to get the most benefit and pleasure out of them. The French are far ahead of us in this respect; they are a nation of gastronomers, understanding fully the importance to health and happiness of raising only the best foodstuffs, cooking them in savory ways and eating them with intelligence and pleasure. One of the main objects of the present volume is to show that we have the material for the making of an even more gastronomic nation than the French are, and that Americans, especially if caught young, can be taught to eat in a leisurely way and to refuse to accept anything that lacks appetizing flavor.
Flavor! In that word lies the key to the whole food problem. Undoubtedly the nourishing property of food is also of importance; without it we could not live. Yet, as Luther Burbank has keenly remarked, if we eliminate palatability (that is, flavor) from food, it is no more than a medicine, to be taken because it produces certain necessary results. Moreover, a little of this medicine goes a great way. Horace Fletcher lived for years on eleven cents a day; and two university professors—Dr. J. L. Henderson of Harvard and Dr. Graham Lusk of Cornell—have demonstrated, independently, that a dime a day, intelligently expended, is enough to keep body and soul together. What more we spend on food—and we probably average five times that amount—goes chiefly for flavor. It is the flavor that makes us willing to pay more for good butter than for good oleomargarine, for fresh chicken than for cold storage fowl, for Virginia ham than for ordinary ham, and so on throughout the list of foods; for there is no difference in nutritive value in any of these cases.
Henry T. Finck
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CONTENTS
LIST OF ILLUSTRATIONS
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.
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.
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.
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.
THE SOCIAL CASTE OF COOKS.
ROYALTY IN THE KITCHEN.
ROSSINI, CARÊME AND PADEREWSKI.
LOOKING DOWN ON OTHERS.
DOES COOKING PAY?
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.
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.
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.
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.
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.
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.
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.
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.
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