Food and flavor, a gastronomic guide to health and good living
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Food and flavor, a gastronomic guide to health and good living
- by
- Finck, Henry Theophilus, 1854-1926; Abel, Mary Hinman, b. 1850. fmo; American Home Economics Association. fmo
- Publication date
- 1913
- Topics
- Gastronomy, cbk
- Publisher
- New York, The Century Co.
- Contributor
- Cornell University Library
- Language
- English
The metadata below describe the original scanning. Follow the "All Files: HTTP" link in the "View the book" box to the left to find XML files that contain more metadata about the original images and the derived formats (OCR results, PDF etc.). See also the What is the directory structure for the texts? FAQ for information about file content and naming conventions.
Rare copy 1: Gift of the American Association of Family and Consumer Sciences
Rare copy 1: Gift of the American Association of Family and Consumer Sciences
- Addeddate
- 2009-10-25 03:27:18
- Bookplateleaf
- 0003
- Call number
- TX631 .F5
- Camera
- EOS-1Ds MarkII
- Foldoutcount
- 0
- Identifier
- cu31924000673800
- Identifier-ark
- ark:/13960/t24b3n13x
- Lcamid
- 331276
- Lccn
- 13009278
- Ocr
- ABBYY FineReader 8.0
- Ocr_converted
- abbyy-to-hocr 1.1.11
- Ocr_module_version
- 0.0.14
- Openlibrary_edition
- OL6556657M
- Openlibrary_work
- OL6610547W
- Page_number_confidence
- 95.48
- Pages
- 636
- Ppi
- 300
- Rcamid
- 347516
- Scandate
- 20080513141601
- Scanner
- Kirtas APT 2400
- Full catalog record
- MARCXML
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Reviews
Reviewer:
timerover
-
favorite -
May 8, 2020
Subject: Basically a bit of a nut
Subject: Basically a bit of a nut
If you manage to wade through the first few chapters, you might find some useful data. The author spends a paragraph going bananas over people selling acetic acid as vinegar. Acetic acid and water is what vinegar is composed of. Stearin is a horrible adulterant put into food by unscrupulous manufacturers. Stearin is a naturally occurring fat found in a wide range of foods. Saltpeter appears in meat samples. Saltpeter is still used to promote a red color in meat. Some of the things he screams about are current food preservatives. Makes in 1913 the following statement: "It is not too much to say that the most important problem now before the American public is to learn to enjoy the pleasures of the table and to insist on having savory food at every meal." Goes bananas over the used of cold storage facilities to preserve food longer. I hate to thing what he would say about frozen foods, or worse, freeze-dried foods.
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