FOOD AND FLAVOR
Copyright, 1913, by
The Century Co.
Published, April, 1913
TO
LUTHER BURBANK
AND
HARVEY W. WILEY
THE TWO MEN
WHO HAVE DONE MOST
TO MAKE OUR DAILY FOOD
PALATABLE AND HONEST
CONTENTS
IUNGASTRONOMIC AMERICA,
               Mark Twain's Patriotic Palate—Food Missionariesin the Far West—Are Women to Blame?—TheDanger in our Food—Why the Candy was notEaten—Dr. Wiley's Poison Squad—Condiments versusChemical Preservatives—Scotched, not Killed.
IIVITAL IMPORTANCE OF FLAVOR
               Sensual indulgence as a duty—Gladstone andFletcher—The harm done by soft Foods—Epicureandelights from plain Food—How flavor helps theStomach—An Amazing Blunder—A new Psychologyof Eating.
IIIOUR DENATURED FOODS
               Foul Fowl—The French way versus the American—Whydo we Eat Poultry?—Is cold storage a Blessing?—Spoilingthe American Oyster—"Smoked" ham,bacon and fish—Flavor in Butter—Sweet Butter versusSalt.
IVTHE SCIENCE OF SAVORY COOKING
               Desirable raw foods—Flavor as the guiding principle—ThePhilosophy of soup-making and eating—Whereinlies the value of vegetables?—Broiling, roasting,baking, frying—Combining the flavors of meatsand vegetables—Savory food for everybody—Meat-eatingof the future—The folly of vegetarianism—Whento use condiments and sauces—Cook books.
VA NOBLE ART
               The social caste of cooks—Royalty in the kitchen—Rossini,Carême and Paderewski—Looking down onothers—Does cooking Pay?
VITHE FUTURE OF COOKING
               School girls like it—Boys and soldiers as cooks—Travelingcooking schools—English school dinners—Progressin America—Teaching the art of eating—Realepicurism is economical—Fireless cookers—Privateversus community kitchens—Scientific electric cooking—Importanceof variety in foods.
VIIFRENCH SUPREMACY
               Kitchen alchemy—Seven hundred soups—Savorysauces—Profitable poules de Brese—Digestive valueof sour salads—Escarole, tomatoes, artichokes, alligatorpears—Vegetables as a separate course—Parisrestaurants—Russian and American influences—Provinciallocal flavors—The world's greatest marketplaces—Model market gardens—Mushrooms andtruffles—Training trees for fancy fruits—Bread crustversus crumb—How the best butter is made—Cheese asan appetizer.
VIIIEPICUREAN ITALY
               The cradle of modern cookery—Olive oil and Sardines—Friedfish and fritto misto—Macaroni, the realstaff of life—Cooked cheese in place of meat—Birds,tomato paste and ga                        
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