File:Food and flavor, a gastronomic guide to health and good living (1913) (14777429145).jpg

Identifier: foodflavorgastro00finc (find matches)
Title: Food and flavor, a gastronomic guide to health and good living
Year: 1913 (1910s)
Authors: Finck, Henry Theophilus, 1854-1926
Subjects: Gastronomy
Publisher: New York, The Century Co.
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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d. Like allfads, it is nevertheless foolish. Were we to accept it,we might still eat sun-dried meat, or ham, sausages,and fish thoroughly smoked, but we would hardly careto eat raw bacon, or veal, or mutton, or poultry, orbeef (though a beefsteak a la Tartare is edible whenburied under diverse trimmings from the delicatessenstore). I should like to see a faddist eat a raw potatoor beet, or a plateful of raw pumpkin, squash, or beans! Were we to live on raw foods altogether, we mightsurvive to tell the tale, but we should have to give upthat infinite variety which is the chief spice of our diet.At the same time one of the great arts of civilizationwould vanish from the earth—an art which does asmuch to distinguish us from animals as the fine artsdo—more so, in fact, for birds sing and beavers buildhouses, but no bird or other animal ever cooks its food. FLAVOR AS THE GUIDING PRINCIPLE. Cookery is an art which almost more than anyother has civilized mankind, as President E. B. Tylor
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Before breakfast in the garden 120 FOOD AND FLAVOR of the British Anthropological Association has trulysaid. Nor is it only an art; it is also a science—or rather,it is becoming a science. From time immemorial cookshave, by instinct or accident, often done the right thing;but in the absence of a guiding principle, scientificallyformulated, they have much more frequently made amess of it. There are four reasons for cooking food: to sterilizeit; to make it more nutritious; to make it more easilydigestible; and to improve or vary its Flavor. Cooking destroys the germs of typhoid and otherdiseases which may lurk in food products, and it alsoretards the general decomposition which may result inptomaine poisoning. It has long been believed that raw or semi-raw meatis more nutritious than meat which has been moder-ately cooked; but this is not true. It is true, on theother hand, that in the ordinary methods of cookingthere is often a considerable loss of nutriment. TheUnited States Departm

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