In the preceding pages I have neglected no chance to expose our
shortcomings, not with any muck-raking intentions but in order to
show in how many ways we could profit by following the example set by
European nations.
It is now time to raise our flag and do a little patriotic boasting.
There is a gastronomic America as well as an ungastronomic America;
we have unequaled opportunities for producing the best of nearly
everything, and if we utilize those opportunities, recognizing the
all-importance of Flavor in food, in its various stages from the field
to the grill and the table, we can easily become, within a few decades,
a leading--perhaps even _the_ leading--gastronomic nation.
In the present chapter and the following one I purpose to dwell on some
of the delicacies for the enjoyment of which at their best Europeans
must come to America.