This edition had all images removed.

LoC No.: 13009278

Title: Food and Flavor: A Gastronomic Guide to Health and Good Living

Note: Reading ease score: 64.4 (8th & 9th grade). Neither easy nor difficult to read.

Contents: Ungastronomic America -- Vital importance of flavor -- Our denatured foods -- The science of savory cooking -- A noble art -- The future of cooking -- French supremacy -- Epicurean Italy -- German and Austrian delicacies -- British specialties -- Gastronomic America -- Commercial value of flavor -- Gastronomic value of odors.

Credits: Produced by Karin Spence, Turgut Dincer and the Online
Distributed Proofreading Team at https: //www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive)

Summary: "Food and Flavor: A Gastronomic Guide to Health and Good Living" by Henry T. Finck is a comprehensive work on culinary practices and food quality written in the early 20th century. The book explores the importance of flavor in American cuisine and presents a critique of the less-than-appetizing state of food in the United States compared to other gastronomic cultures, particularly those of Europe. Finck aims to awaken readers to the significance of flavor not just for enjoyment but also for health, providing insights and recommendations for improving dietary habits. At the start of the text, Finck sets the stage by addressing the poor state of American cuisine, using anecdotes about historical figures like Mark Twain and contemporary comparisons with European dining to highlight the issues. He advocates for a reevaluation of eating habits to appreciate food's flavors, linking culinary pleasure to overall health and well-being. The opening discusses the challenges in finding good cooks, the impact of processed and poorly prepared foods, and the need for Americans to take pride in their culinary traditions, framing his narrative against a backdrop of societal changes and the country's evolving approach to food production and consumption. (This is an automatically generated summary.)

Author: Finck, Henry T., 1854-1926

Illustrator: Chapman, Charles Shepard, 1879-1962

EBook No.: 61719

Published: Mar 31, 2020

Downloads: 164

Language: English

Subject: Gastronomy

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

This edition has images.

LoC No.: 13009278

Title: Food and Flavor: A Gastronomic Guide to Health and Good Living

Note: Reading ease score: 64.4 (8th & 9th grade). Neither easy nor difficult to read.

Contents: Ungastronomic America -- Vital importance of flavor -- Our denatured foods -- The science of savory cooking -- A noble art -- The future of cooking -- French supremacy -- Epicurean Italy -- German and Austrian delicacies -- British specialties -- Gastronomic America -- Commercial value of flavor -- Gastronomic value of odors.

Credits: Produced by Karin Spence, Turgut Dincer and the Online
Distributed Proofreading Team at https: //www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive)

Summary: "Food and Flavor: A Gastronomic Guide to Health and Good Living" by Henry T. Finck is a comprehensive work on culinary practices and food quality written in the early 20th century. The book explores the importance of flavor in American cuisine and presents a critique of the less-than-appetizing state of food in the United States compared to other gastronomic cultures, particularly those of Europe. Finck aims to awaken readers to the significance of flavor not just for enjoyment but also for health, providing insights and recommendations for improving dietary habits. At the start of the text, Finck sets the stage by addressing the poor state of American cuisine, using anecdotes about historical figures like Mark Twain and contemporary comparisons with European dining to highlight the issues. He advocates for a reevaluation of eating habits to appreciate food's flavors, linking culinary pleasure to overall health and well-being. The opening discusses the challenges in finding good cooks, the impact of processed and poorly prepared foods, and the need for Americans to take pride in their culinary traditions, framing his narrative against a backdrop of societal changes and the country's evolving approach to food production and consumption. (This is an automatically generated summary.)

Author: Finck, Henry T., 1854-1926

Illustrator: Chapman, Charles Shepard, 1879-1962

EBook No.: 61719

Published: Mar 31, 2020

Downloads: 164

Language: English

Subject: Gastronomy

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.