- 1Dedication — Preface: A Book for Everybody
- 2I — Ungastronomic America
- 3Food Missionaries in the Far West
- 4Are Women to Blame?
- 5The Danger in Our Food
- 6Why the Candy Was Not Eaten
- 7Breakfast
- 8Dinner
- 9Supper
- 10Dr. Wiley’s Poison Squad
- 11Condiments Versus Chemical Preservatives
- 12Scotched, Not Killed
- 13II — Vital Importance of Flavor
- 14III — Our Denatured Foods
- 15“Smoked” Ham, Bacon, and Fish
- 16Flavor in Butter
- 17Sweet Butter Versus Salt
- 18IV — The Science of Savory Cooking
- 19Flavor as the Guiding Principle
- 20The Philosophy of Soup Making and Eating
- 21Wherein Lies the Value of Vegetables?
- 22Broiling, Roasting, Baking, Frying
- 23Combining the Flavors of Meats and Vegetables
- 24Savory Food for Everybody
- 25Meat Eating of the Future
- 26The Folly of Vegetarianism
- 27When to Use Condiments and Sauces
- 28Cook Books
- 29V — A Noble Art
- 30VI — The Future of Cooking
- 31Boys and Soldiers as Cooks
- 32Traveling Cooking Schools
- 33English School Dinners
- 34Monday · Tuesday · Wednesday · Thursday — Friday
- 35Progress in America
- 36Teaching the Art of Eating
- 37Real Epicurism Is Economical
- 38Fireless Cookers
- 39Private Versus Community Kitchens
- 40Scientific Electric Cooking
- 41Importance of Variety in Foods
- 42VII — French Supremacy
- 43Kitchen Alchemy
- 44Seven Hundred Soups
- 45Savory Sauces
- 46Profitable Poules de Bresse
- 47Digestive Value of Sour Salads
- 48Escarole, Tomatoes, Artichokes, Alligator Pears
- 49Vegetables as a Separate Course
- 50Paris Restaurants
- 51Russian and American Influences
- 52Provincial Local Flavors
- 53The World’s Greatest Market Place
- 54Model Market Gardens
- 55Mushrooms and Truffles
- 56Training Trees for Fancy Fruits
- 57Bread Crust Versus Crumb
- 58How the Best Butter Is Made
- 59Cheese as an Appetizer
- 60VIII — Epicurean Italy
- 61Olive Oil and Sardines
- 62Fried Fish and Fritto Misto
- 63Macaroni the Real Staff of Life
- 64Cooked Cheese in Place of Meat
- 65Birds, Tomato Paste and Garlic
- 66IX — German and Austrian Delicacies
- 67Delicatessen Stores
- 68Sausages and Smoked Ham
- 69Live Fish Brought to the Kitchen
- 70Game and Geese
- 71In a Berlin Market
- 72Vienna Bread and Hungarian Flour
- 73German Menus on Sea and Land
- 74German, Swiss, and Dutch Cheeses
- 75X — British Specialties
- 76Dr. Johnson and Samuel Pepys
- 77The Roast Beef of Old England
- 78Southdown Mutton
- 79Wiltshire Bacon
- 80Fair Play for Pigs
- 81Grouse and Grilled Sole
- 82Covent Garden Market Scenes
- 83Marmalades, Jams, and Breakfasts
- 84Restaurants, Cakes, and Plum Pudding
- 85XI — Gastronomic America
- 86Sweet Corn and Corn Bread
- 87Griddle Cakes and Maple Syrup
- 88Apple Pie and Cranberries
- 89Turkeys, Guinea Fowl, and Game
- 90Lobsters, Scallops, Crabs, and Fishes
- 91Vegetables Steadily Gaining Ground
- 92The Fruit Eaters’ Paradise
- 93Governmental Gastronomy
- 94Burbank’s New Fruits and Vegetables
- 95XII | Commercial Value of Flavor
- 96Eating With the Eyes
- 97School Girls as Pure Food Experts
- 98Pennywise Dealers and Pineapples
- 99Successful Peach-Growers
- 100Fortunes From Bananas and Oranges
- 101Melons, Honey and Flavoring Extracts
- 102Opportunities for Women
- 103Feeding Flavor Into Food
- 104Farmers, Middlemen, and Parcel Post
- 105XIII — Gastronomic Value of Odors
- 106A Comedy of Errors
- 107How Flavor Differs From Fragrance
- 108Important Functions of the Nose
- 109Educating the Sense of Smell
- 110Coffee, Tea, and Temperance
Food and Flavor
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