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."
HOW FLAVOR HELPS THE STOMACH.
In all cases, be the food simple or the outcome of a French chef's culinary alchemy, it is its Flavor that makes it agreeable and by so doing stimulates the flow of the juices necessary for proper digestion.
In the case of the mouth and its salivary glands this is obvious to all. Everybody knows that the fragrance of good food "makes the mouth water."
In the case of the stomach, the connection is much less obvious. Until a few years ago even the medical men were in the dark on this extremely important aspect of the question, although French and German physiologists had made important discoveries.
A French chef's culinary alchemy
It remained for Professor Pawlow of St. Petersburg to throw the bright light of scientific experiment on this subject.
He demonstrated in his St. Petersburg laboratory that the mere presence of food in a dog's stomach—which is like a man's in that respect—does not suffice to cause a flow of gastric juice, but that the psychic factor we call appetite—a keen desire for food—causes an abundant flow of that fluid, without which the digestion cannot proceed.