Food and Flavor

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. T 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 impor tance 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 gastro nomic 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.