Food and Flavor: A Gastronomic Guide to Health and Good Living

by Henry T. Finck

EN·~13 hours·17 chapters

Chapters

17 total

FOOD AND FLAVOR

4:01

LIST OF ILLUSTRATIONS

0:59

PREFACE: A BOOK FOR EVERYBODY

8:10

I UNGASTRONOMIC AMERICA - MARK TWAIN'S PATRIOTIC PALATE

51:36

VITAL IMPORTANCE OF FLAVOR

32:56

OUR DENATURED FOODS

1:12:40

IV THE SCIENCE OF SAVORY COOKING - DESIRABLE RAW FOODS.

45:47

A NOBLE ART

24:43

VI THE FUTURE OF COOKING - SCHOOL GIRLS LIKE IT.

52:43

FRENCH SUPREMACY

2:15:40

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Cooking & Drinking

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Nutrition

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Details

Language

Duration

~13 hours (797K characters)

Publisher of text edition

Project Gutenberg

Credits

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)

Release date

2020-03-31

Rights

Public domain in the USA.

Source

https://www.gutenberg.org/ebooks/61719

Subjects

Gastronomy TX

About the author

Henry T. Finck

1854–1926

A leading American music critic of the late 19th and early 20th centuries, he helped shape how U.S. audiences heard Wagner, Grieg, Chopin, and other Romantic composers. He also wrote widely on travel, food, and the history of love, bringing a curious mind to far more than concert reviews.

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