Food and
章节目录
共 219 题- FOOD AND FLAVOR
- FOOD AND FLAVOR
- BY
- HENRY T. FINCK
- CONTENTS
- PAGE
- I UNGASTRONOMIC AMERICA 3
- II VITAL IMPORTANCE OF FLAVOR 40
- III OUR DENATURED FOODS 65
- IV THE SCIENCE OF SAVORY COOKING 117
- V A NOBLE ART 152
- VI THE FUTURE OF COOKING 171
- VII FRENCH SUPREMACY 210
- VIII EPICUREAN ITALY 309
- IX GERMAN AND AUSTRIAN DELICACIES 339
- X BRITISH SPECIALTIES 394
- XI GASTRONOMIC AMERICA 452
- XII COMMERCIAL VALUE OF FLAVOR 522
- XIII GASTRONOMIC VALUE OF ODORS 559
- INDEX 583
- LIST OF ILLUSTRATIONS
- A Matter for the Health Department 20
- Harvey W. Wiley 26
- The Old-fashioned Way 29
- Horace Fletcher 46
- A French Chef's Culinary Alchemy 54
- An American Quick-Lunch 57
- How they do it in France 75
- Where Smoked Hams were Suspended from the Rafters 98
- Before Breakfast in the Garden 119
- Chafing Dish Cooking 149
- A fifteenth-century Kitchen in France 162
- Cooking Class at the Wadleigh High School 172
- Fireless Cooking in Hawaii 193
- The Tour d'Argent and Frederic Delair 217
- Carême 218
- Boeuf à la Mode 246
- Coming to Market, Brittany 263
- The World's Greatest Market Place 268
- Paris Market Porters 271
- Halles Centrales 273
- A bit of the great Paris market 276
- Macaroni Drying 322
- Deer in German Forest 369
- Menus on a German Steamer 382-384
- The Boar 420
- London Bill of Fare 448-449
- The Sugar Bush 465
- Brillat-Savarin 474
- New York down town Lunch Menu 484-485
- Luther Burbank 510
- Burbank's Spineless Cactus 518
- Chinese Canal 556
- Javanese Tea-Picker and Porter 578
- PREFACE: A BOOK FOR EVERYBODY
- FOOD AND FLAVOR
- UNGASTRONOMIC AMERICA
- MARK TWAIN'S PATRIOTIC PALATE
- FOOD MISSIONARIES IN THE FAR WEST.
- ARE WOMEN TO BLAME?
- THE DANGER IN OUR FOOD.
- WHY THE CANDY WAS NOT EATEN.
- BREAKFAST
- DINNER
- SUPPER
- DR. WILEY'S POISON SQUAD.
- CONDIMENTS VERSUS CHEMICAL PRESERVATIVES.
- SCOTCHED, NOT KILLED.
- II
- VITAL IMPORTANCE OF FLAVOR
- SENSUAL INDULGENCE AS A DUTY.
- GLADSTONE AND FLETCHER.
- THE HARM DONE BY SOFT FOODS.
- EPICUREAN DELIGHTS FROM PLAIN FOOD.
- HOW FLAVOR HELPS THE STOMACH.
- AN AMAZING BLUNDER.
- A NEW PSYCHOLOGY OF EATING.
- III
- OUR DENATURED FOODS
- FOUL FOWL.
- THE FRENCH WAY VERSUS THE AMERICAN.
- WHY DO WE EAT POULTRY?
- IS COLD STORAGE A BLESSING?
- SPOILING THE AMERICAN OYSTER.
- FLAVOR IN BUTTER.
- SWEET BUTTER VERSUS SALT.
- IV
- THE SCIENCE OF SAVORY COOKING
- DESIRABLE RAW FOODS.
- FLAVOR AS THE GUIDING PRINCIPLE.
- THE PHILOSOPHY OF SOUP MAKING AND EATING.
- WHEREIN LIES THE VALUE OF VEGETABLES?
- BROILING, ROASTING, BAKING, FRYING.
- COMBINING THE FLAVORS OF MEATS AND VEGETABLES.
- SAVORY FOOD FOR EVERYBODY.
- MEAT EATING OF THE FUTURE.
- THE FOLLY OF VEGETARIANISM.
- WHEN TO USE CONDIMENTS AND SAUCES.
- COOK BOOKS.
- A NOBLE ART
- THE SOCIAL CASTE OF COOKS.
- ROYALTY IN THE KITCHEN.
- ROSSINI, CARÊME AND PADEREWSKI.
- LOOKING DOWN ON OTHERS.
- DOES COOKING PAY?
- VI
- THE FUTURE OF COOKING
- SCHOOL GIRLS LIKE IT.
- BOYS AND SOLDIERS AS COOKS.
- TRAVELING COOKING SCHOOLS.
- ENGLISH SCHOOL DINNERS.
- MONDAY.
- TUESDAY.
- WEDNESDAY.
- THURSDAY.
- FRIDAY.
- PROGRESS IN AMERICA.
- TEACHING THE ART OF EATING.
- REAL EPICURISM IS ECONOMICAL.
- FIRELESS COOKERS.
- PRIVATE VERSUS COMMUNITY KITCHENS.
- SCIENTIFIC ELECTRIC COOKING.
- IMPORTANCE OF VARIETY IN FOODS.
- VII
- FRENCH SUPREMACY
- KITCHEN ALCHEMY.
- SEVEN HUNDRED SOUPS.
- SAVORY SAUCES.
- PROFITABLE POULES DE BRESSE.
- DIGESTIVE VALUE OF SOUR SALADS.
- ESCAROLE, TOMATOES, ARTICHOKES, ALLIGATOR PEARS.
- VEGETABLES AS A SEPARATE COURSE.
- PARIS RESTAURANTS.
- RUSSIAN AND AMERICAN INFLUENCES.
- PROVINCIAL LOCAL FLAVORS.
- THE WORLD'S GREATEST MARKET PLACE.
- MODEL MARKET GARDENS.
- MUSHROOMS AND TRUFFLES.
- TRAINING TREES FOR FANCY FRUITS.
- BREAD CRUST VERSUS CRUMB.
- HOW THE BEST BUTTER IS MADE.
- MARCHAND.
- CHEESE AS AN APPETIZER.
- VIII
- EPICUREAN ITALY
- THE CRADLE OF MODERN COOKERY.
- OLIVE OIL AND SARDINES.
- FRIED FISH AND FRITTO MISTO
- MACARONI THE REAL STAFF OF LIFE.
- COOKED CHEESE IN PLACE OF MEAT.
- BIRDS, TOMATO PASTE AND GARLIC.
- IX
- GERMAN AND AUSTRIAN DELICACIES
- A COSMOPOLITAN CUISINE.
- DELICATESSEN STORES.
- SAUSAGES AND SMOKED HAM.
- LIVE FISH BROUGHT TO THE KITCHEN.
- GAME AND GEESE.
- IN A BERLIN MARKET.
- VIENNA BREAD AND HUNGARIAN FLOUR.
- GERMAN MENUS ON SEA AND LAND.
- A few Suggestions
- GERMAN, SWISS, AND DUTCH CHEESES.
- BRITISH SPECIALTIES
- THACKERAY'S LITTLE SERMON.
- DR. JOHNSON AND SAMUEL PEPYS.
- THE ROAST BEEF OF OLD ENGLAND.
- SOUTHDOWN MUTTON.
- WILTSHIRE BACON.
- FAIR PLAY FOR PIGS.
- GROUSE AND GRILLED SOLE.
- COVENT GARDEN MARKET SCENES.
- MARMALADES, JAMS, AND BREAKFASTS.
- RESTAURANTS, CAKES, AND PLUM PUDDING.
- Joints, 2/6
- SERVED FRESHLY COOKED AT THE FOLLOWING HOURS.
- FROM
- 7.30 Saddle of Mutton
- FROM THE GRILL (15 to 30 minutes.)
- XI
- GASTRONOMIC AMERICA
- SWEET CORN AND CORN BREAD.
- GRIDDLE CAKES AND MAPLE SYRUP.
- APPLE PIE AND CRANBERRIES.
- TURKEYS, GUINEA FOWL, AND GAME.
- LOBSTERS, SCALLOPS, CRABS, AND FISHES.
- MONDAY, JANUARY 6, 1913
- Boiled live codfish, oyster sauce 40
- Lunch Bill of Fare of a Popular New York Restaurant
- VEGETABLES STEADILY GAINING GROUND.
- THE FRUIT EATERS' PARADISE.
- GOVERNMENTAL GASTRONOMY.
- BURBANK'S NEW FRUITS AND VEGETABLES.
- XII
- COMMERCIAL VALUE OF FLAVOR
- PALATABILITY DECIDES PERMANENCE.
- EATING WITH THE EYES.
- SCHOOL GIRLS AS PURE FOOD EXPERTS.
- PENNYWISE DEALERS AND PINEAPPLES.
- SUCCESSFUL PEACH-GROWERS.
- FORTUNES FROM BANANAS AND ORANGES.
- MELONS, HONEY AND FLAVORING EXTRACTS.
- OPPORTUNITIES FOR WOMEN.
- FEEDING FLAVOR INTO FOOD.
- FARMERS, MIDDLEMEN, AND PARCEL POST.
- XIII
- GASTRONOMIC VALUE OF ODORS
- SWEET, SOUR, SALT, AND BITTER.
- A COMEDY OF ERRORS.
- HOW FLAVOR DIFFERS FROM FRAGRANCE.
- IMPORTANT FUNCTIONS OF THE NOSE.
- EDUCATING THE SENSE OF SMELL.
- COFFEE, TEA, AND TEMPERANCE.
- INDEX
- FOOTNOTES:
- 1. Printing errors silently corrected.
- 2. Italics are shown as _italics_.
- 3. Bold print is shown as =bold=.
- End of Project Gutenberg's Food and Flavor, by Henry Theophilus Finck