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

Chapter 141: INDEX
By Henry T. Finck
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About This Book

The author argues that flavor is essential to both health and pleasure, contending that appetizing food aids digestion and helps prevent common digestive ills. He critiques modern practices that strip foods of natural taste—chemical preservatives, excessive cold storage, and adulteration—and shows how traditional condiments, smoke-curing, and proper handling preserve flavor. Practical chapters outline savory cooking techniques, soup and sauce philosophy, and sensible use of seasonings, while survey sections examine French, Italian, German, and British culinary traditions and market practices. Social and educational topics cover the status of cooks, school and military feeding, modern appliances, and proposals for teaching better, economical eating.

INDEX

A

  • Adulterated and denatured foods, 14-39, 40, 66-116, 351, 441, 528.
  • Alaskan berries, 546.
  • Alcoholic drinks, 575.
  • Alligator pears, 240.
  • Allyn, L. B., 528.
  • America, Gastronomic: specialties, 3;
  • traditions, 4;
  • missionaries, 5;
  • most important problem, 42;
  • progress, 181;
  • cooking in schools, 182;
  • electric, on battleships, 201;
  • fat in diet, 224;
  • in Paris, 258;
  • sausages, 348;
  • fruit, 432;
  • breakfasts, 440;
  • chapter XI;
  • corn, sweet, and corn bread, 451;
  • griddle cakes and maple syrup, 459;
  • pies, 466;
  • cranberries, 471;
  • turkeys and game, 473;
  • game, 478;
  • seafood, 480;
  • New York lunch bill of fare, 484;
  • fishes, 489;
  • vegetables gaining ground, 490;
  • fruit eaters paradise, 496;
  • Burbank's new fruits and vegetables, 509.
  • America, Ungastronomic: 3-39;
  • causes, 11;
  • quick-lunch, 61;
  • denatured food, 66-116;
  • cold-storage poultry, 69;
  • oysters spoiled, 86;
  • dyed meats and fish, 103;
  • butter, 105;
  • unwilling to take pains, 107;
  • vegetables, badly cooked, 124;
  • use of condiments, 143;
  • indifference to superior cooking, 164;
  • wasted food and flavors, 211;
  • poultry for eggs only, 223;
  • dissonant salads, 243;
  • bad influence on Paris, 259;
  • bread, 288;
  • cheese, 304;
  • frozen fish, 362;
  • slaughter of game, 366;
  • prejudice against mutton, 408;
  • bacon, 410.
  • Appendicitis, 51.
  • Appetite, and gastric juice, 55, 99;
  • for girls, 56, 179;
  • cheese as appetizer, 303;
  • Shakespeare on, 573.
  • Apples, 468, 496, 518, 538.
  • Artichokes, French, 238.
  • Austria, 374, 375, 381 (see Germany).

B

  • Bacon, 66, 97, 232, 409, 549.
  • Bailey, L. H., 491, 498, 501, 510.
  • Bakers, 291, 373.
  • Bakewell, R. G., 400.
  • Baltimore, 549.
  • Bananas, 433, 539.
  • Beecher, Henry Ward, 468.
  • Beef: embalmed, 15;
  • extracts, 123;
  • roast, 130;
  • fresh or chilled vs. frozen, 401.
  • Beer and Brewers, 35.
  • Benzoate of soda, 31.
  • Berlin, 89, 342, 356, 359, 371, 381.
  • Berries, 435, 516, 546.
  • Beverages, 575-581.
  • Billingsgate fish market, 424.
  • Birds, in Italy, 334 (see game).
  • Bismarck, 351.
  • Bitter (see taste).
  • Boar, wild, 82.
  • Bones, for soup, 214.
  • Borax, 25.
  • Boston, 192, 472, 491.
  • Boys as cooks, 173.
  • Brains, fried, 318, 421.
  • Bread: Boston brown, 49;
  • American, 67, 287;
  • salt in, 142;
  • French, 285;
  • crust vs. crumb, 286;
  • toasted, 290;
  • corn, 457;
  • the diabolical degerminator, 459;
  • German and Austrian, 373.
  • Bresse, poulet de, 69, 220.
  • Brillat-Savarin, 61, 219, 343, 474, 563.
  • Broiling, 129.
  • Bryce, A., 290.
  • Buckwheat cakes, 460.
  • Burbank, Luther, on educating escarole, 235;
  • artichokes, 239;
  • frost-proof apple blossoms, 493;
  • genius and advantages, 509;
  • mental pattern, 511;
  • new fruits and improved vegetables, 512-521;
  • corn, 514;
  • nuts, 517;
  • grapes, 518;
  • enemies, 518;
  • cactus, 519;
  • garden, 520;
  • commercial value of flavor, 522;
  • combines flavor with beauty, 527;
  • imparting a pineapple flavor, 534.
  • Burpee, W. A., 233, 234, 455.
  • Butter: American, 105;
  • sweet vs. salt, 112;
  • how the best is made, 292;
  • sweet vs. sour cream, 294, 387;
  • fishy flavor in, 298;
  • versus mutton fat, 405;
  • artificially colored, 525;
  • spoiled by strong feed, 548.

C

  • Cactus, thornless, 519.
  • California, 432, 513, 515, 531, 536, 555.
  • Campbell, Dr. H., 46, 49, 287.
  • Canada, 410, 481, 555.
  • Candy, 21, 33, 62, 544.
  • Carême, 160, 163, 218, 378.
  • Casserole cooking, 148-9.
  • Cassidy, H. P., 33, 38, 67.
  • Caviare, 257, 502.
  • Celery, 494.
  • Cereals, 141, 262.
  • Chafing dish cooking, 150.
  • Cheese: with salad, 243;
  • as an appetizer, 303;
  • American, 304;
  • various European countries, 305;
  • French, 306;
  • cooked in place of meat, 328;
  • German, Swiss and Dutch, 385;
  • English, 446.
  • Cherries, 435.
  • Chicago, 172, 182, 200, 202, 362.
  • Chickens (see poultry).
  • Child, Theodore, 147, 199.
  • China, intensive farming, 556.
  • City-bred people, easily fooled, 526.
  • Clark, Mrs. Champ, 168.
  • Cocoa, 577.
  • Codfish, flavor of, 489.
  • Coffee, 575.
  • Cold storage, 69, 72, 83-86, 538.
  • Commercial Value of Flavor: smoked hams and bacon, 104, 414;
  • sweet butter, 113, 302;
  • profitable chickens, 220;
  • sausages, 349;
  • fish ponds, 360;
  • best cheese the most profitable, 387, 393;
  • consumers and chilled meat, 402;
  • demand for good poultry, 423;
  • cakes, 443;
  • maple syrup, 463;
  • turkeys, 476;
  • Burbank on, 522;
  • Chapter XII;
  • flavor decides permanence, 522;
  • natural butter, 525;
  • where pure food pays best, 529;
  • opportunities in pineapples, 532;
  • tree-ripened peaches, 536;
  • fortunes from bananas and oranges, 539;
  • melons and honey, 542;
  • women and local flavor, 545;
  • feeding flavor into food, 546;
  • doubling farmyard profits, 552.
  • Condiments, 28, 124, 140, 142, 354, 448, 469.
  • Cook books, 146.
  • Cooking: "plain," 11;
  • science of savory, 117;
  • flavor as guiding principle, 118;
  • main object of, 121;
  • soup, 122;
  • boiling, 122;
  • vegetables, 125;
  • steaming, 129;
  • broiling, 129;
  • roasting, 130;
  • gravy, 130;
  • frying, 132;
  • combining meat and vegetable flavors, 134;
  • stewing, 134;
  • cook books, 146;
  • paper-bag, 148;
  • casserole, 149;
  • a noble art, 152;
  • way to a man's heart, 153;
  • vs. divorce, 155;
  • factory and shop girls, 156;
  • royalty in the kitchen, 158;
  • American society women as cooks, 168;
  • does it pay? 169, 173;
  • future of, 171;
  • school girls like it, 171;
  • by boys and soldiers, 173;
  • traveling schools, 176;
  • in English schools, 177;
  • in American, 181;
  • fascination of, 184;
  • lessons and the farm, 186;
  • economics, 190;
  • fireless cookers, 191;
  • community kitchens, 197;
  • electric, 200;
  • an exact science, 204.
  • Cooks: social caste of, 154;
  • improved by praise, 165;
  • earn more than teachers, doctors, and clergymen, 169;
  • boys and soldiers as, 173;
  • divine beings, 310.
  • Copenhagen, 355.
  • Corn, sweet, and corn bread, 451 (see bread);
  • Burbank's improved, 514.
  • Covent Garden market, 429.
  • Crab-apples, 500.
  • Cranberries, 371, 471.
  • Crawfish, 371, 483.
  • Cream, sweet or sour, for butter, 294, 387;
  • in cheese, 388.

D

  • Darwin, 61, 191.
  • Dates, 506.
  • Dealers, pennywise, 390, 532.
  • Deer, 366;
  • farming, 479.
  • Delicatessen stores, 341.
  • Denatured foods, 66-116.
  • Denmark, 176.
  • De Reszke, Jean, 569.
  • Dickens 4.
  • Dish-washing, 157.
  • Domestic science, in schools, 181;
  • and farm work, 186.
  • Ducks, canvasback, 549.
  • Dumas, A., 212, 214.
  • Drunkenness, 576.
  • Dutch cheese, 390.

E

  • Eating: a new psychology of, 61;
  • teaching the art of, in schools, 187;
  • talking about, 340;
  • with the eyes, 524.
  • Eggs, 547, 566.
  • Electric cooking, 200.
  • Eliot, C. W., 42.
  • Ellwanger, 146, 216, 373.
  • England: inns and steamers, 4;
  • sauces and meats, 145;
  • cook books, 147;
  • royalty in the kitchen, 158;
  • cooking lessons for men, 173;
  • cooking in schools, 177;
  • electric cooking, 201;
  • need of variety, 207;
  • wastefulness, 211;
  • poultry, 221;
  • market gardens, 279;
  • mushrooms, 281;
  • sardines, 315;
  • beef dripping, 318;
  • monotony in diet, 395;
  • gluttony, 397;
  • roast beef, 399;
  • cattle-breeders, 400;
  • Southdown mutton, 403;
  • Wiltshire bacon, 409;
  • grouse, 421;
  • markets, 423, 429;
  • fish and oysters, 423;
  • vegetables, 430;
  • fruit, 432;
  • berries, 435;
  • marmalades, jams, 437;
  • breakfasts, 440;
  • special dishes, 442;
  • plum pudding, 443;
  • cheese, 446;
  • abuse of condiments, 448;
  • pie, 466;
  • tea, 577.
  • Epicurism, 53, 189, 576.
  • Escarole, 232.
  • Eyes, eating with the, 524.

F

  • Factory and shop girls, 156, 183.
  • Fairchild, D., 68, 506.
  • Farmers, hints for (see governmental gastronomy, and commercial value of flavor).
  • Farming, intensive will solve food problem, 553-8.
  • Fat, importance of, in diet, 224;
  • how digested, 225.
  • Fireless cookers, 151, 172, 191.
  • Fish: dyed, 66;
  • storage, 67;
  • smoked, 103, 344, 427;
  • in Paris market, 275;
  • fried, in Italy, 316;
  • live, brought to kitchen, 355;
  • ponds, in Germany, 360;
  • frozen, 361;
  • in London market, 423;
  • sole, 426;
  • American, 489.
  • Flavor: superlative importance of, 40-64;
  • helps the stomach, 53;
  • creates an appetite, 56;
  • why we eat chicken, 79;
  • in butter, 105;
  • guiding principle in cooking, 118;
  • chief value of vegetables, 124;
  • extending the flavor of meat, 134;
  • from cheap cuts of meat, 137;
  • condiments, 143;
  • art of varying, 153;
  • test, vs. vegetarianism, 142;
  • fat, a source of, 388;
  • in British meat, 399;
  • little, in frozen meat, 402,
  • or fish, 360;
  • in codfish, 489,
  • local, 499;
  • decides value, 522;
  • Burbank on, 522;
  • what we spend most money on, 524;
  • in nuts, 526;
  • farmers and city greenhorns, 526;
  • variety in, 535;
  • fruit and cold storage, 539;
  • in bananas and oranges, 540;
  • in melons and honey, 543;
  • extracts, 544;
  • value of local, 545;
  • feeding it into food, 546;
  • how it differs from fragrance, 566;
  • an aid to temperance, 575;
  • "bouquet," 576.
  • Fletcher and Fletcherizing, 11-53, 63, 227.
  • Flour, 320, 373.
  • Food and Drugs Act, 31.
  • Food problem solved by intensive farming, 554-8.
  • Food, soft, 50;
  • adulterated, 14-39;
  • denatured, 65-116;
  • raw, 118;
  • enjoyable plain, 52;
  • importance of variety, 206;
  • cheap nourishment, 190;
  • (see meats, vegetables, fruits, cooking, pure food, etc.);
  • why cost increases, 554.
  • France: poule de Bresse, 69, 220;
  • marketing poultry, 74;
  • cook books, 147;
  • respect for cooks, 155;
  • society women in the kitchen, 156;
  • kings as cooks, 159;
  • culinary supremacy, 210-238;
  • lessons in economy, 211;
  • stock-pot, 212;
  • soups, 212;
  • sauces, 215;
  • poultry, 220;
  • use of vegetables, 243;
  • restaurants, 244;
  • fruit, 247;
  • culinary word language, 253;
  • Russian and American influences, 255;
  • provincial flavors, 262;
  • central market place, 267;
  • fish, 275;
  • marketing, 277;
  • market gardens, 278;
  • mushrooms and truffles, 280;
  • fancy fruits, 284;
  • bread, 285;
  • bakers, 291;
  • best butter how made, 292;
  • cheese, 303;
  • learned from Italy, 309;
  • olive oil, 311;
  • fondness for pork, 417;
  • intensive gardening, 557.
  • Freezene, 17.
  • Frogs, 310.
  • Fruits, canned, 31;
  • raw, 117;
  • in France, 285;
  • England, 432;
  • United States, 496;
  • Burbank's improved, 517;
  • cold storage, 538;
  • pre-cooling, 539;
  • (see apples, peaches, etc.).
  • Frying, 132. 316.

G