Archives containing the RDF files for *all* our books can be downloaded at https://book.klll.cc/wiki/Gutenberg:Feeds#The_Complete_Project_Gutenberg_Catalog Project Gutenberg 2020-03-31 Public domain in the USA. 465 Finck, Henry T. 1854 1926 Finck, Henry Theophilus Chapman, Charles Shepard 1879 1962 Chapman, Charles S. Chapman, Charles M. 13009278 Food and Flavor: A Gastronomic Guide to Health and Good Living Ungastronomic America -- Vital importance of flavor -- Our denatured foods -- The science of savory cooking -- A noble art -- The future of cooking -- French supremacy -- Epicurean Italy -- German and Austrian delicacies -- British specialties -- Gastronomic America -- Commercial value of flavor -- Gastronomic value of odors. Produced by Karin Spence, Turgut Dincer and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "Food and Flavor: A Gastronomic Guide to Health and Good Living" by Henry T. Finck is a comprehensive work on culinary practices and food quality written in the early 20th century. The book explores the importance of flavor in American cuisine and presents a critique of the less-than-appetizing state of food in the United States compared to other gastronomic cultures, particularly those of Europe. Finck aims to awaken readers to the significance of flavor not just for enjoyment but also for health, providing insights and recommendations for improving dietary habits. At the start of the text, Finck sets the stage by addressing the poor state of American cuisine, using anecdotes about historical figures like Mark Twain and contemporary comparisons with European dining to highlight the issues. He advocates for a reevaluation of eating habits to appreciate food's flavors, linking culinary pleasure to overall health and well-being. The opening discusses the challenges in finding good cooks, the impact of processed and poorly prepared foods, and the need for Americans to take pride in their culinary traditions, framing his narrative against a backdrop of societal changes and the country's evolving approach to food production and consumption. (This is an automatically generated summary.) Reading ease score: 64.4 (8th & 9th grade). Neither easy nor difficult to read. en Gastronomy TX Text Category: Cooking & Drinking Category: Nutrition 1004342 2025-06-24T12:03:08.080667 text/html 986685 2024-10-17T17:09:56 text/html 4702662 2025-06-24T12:03:23.129637 application/epub+zip 4711445 2025-06-24T12:03:11.037714 application/epub+zip 478210 2025-06-24T12:03:09.475637 application/epub+zip 4982593 2025-06-24T12:03:31.343043 application/x-mobipocket-ebook 4897952 2025-06-24T12:03:21.267642 application/x-mobipocket-ebook 672158 2022-09-27T21:39:48.602960 application/x-mobipocket-ebook 871835 2025-06-24T12:03:05.743659 text/plain; charset=us-ascii 851703 2024-10-17T17:09:56 text/plain; charset=us-ascii 17872 2025-06-24T12:03:31.497049 application/rdf+xml 22698 2025-06-24T12:03:09.647638 image/jpeg 3124 2025-06-24T12:03:09.562749 image/jpeg 4222947 2025-06-24T12:03:08.294701 application/octet-stream application/zip en.wikipedia en.wikipedia