Food and flavor, a gastronomic guide to health and good living . a quarter ofa century after Columbus discovered this Continent,they took some of the birds across the sea to their owncountry and thence the turkey soon made its way toother parts of Europe. Records show that in Eng-land, in 1541, the turkey was enumerated among thedainties, while in 1573 it had become the customaryfare of the farmer. The turkey is beyond doubt one of the finest pres-ents the New World has made the Old, wrote thebest-known of French epicures, Brillat-Savarin; and inhis Physiologie du Gout he has a chapter in whic
Food and flavor, a gastronomic guide to health and good living . a quarter ofa century after Columbus discovered this Continent,they took some of the birds across the sea to their owncountry and thence the turkey soon made its way toother parts of Europe. Records show that in Eng-land, in 1541, the turkey was enumerated among thedainties, while in 1573 it had become the customaryfare of the farmer. The turkey is beyond doubt one of the finest pres-ents the New World has made the Old, wrote thebest-known of French epicures, Brillat-Savarin; and inhis Physiologie du Gout he has a chapter in which heproudly relates how he shot one of these birds. Itwas in 1794; he was visiting a friend at Hartford,Connecticut, who took him out hunting one day, afterhaving treated him on the previous evening to a dinnerone course of which consisted of the entirely Americancorned beef, which the eminent epicure found splen-did. They shot some fat tender partridges and seven graysquirrels, which are highly esteemed in this coun-try ; then he had his chance at the turkey,. BRILLAT-SAVARIN GASTRONOMIC AMERICA 475 bagged it, took it back to Hartford and had it cookedfor some guests who kept exclaiming: Very good!Exceedingly good! Oh, dear sir, what a glorious bit. Though he had a high opinion of his own judgmentin matters gastronomic, Brillat-Savarin was muchpleased when a friend of his, M. Bose, who lived in Car-olina, contributed to the Annates dAgriculture ofFeb. 28, 1821, an article which confirmed his own judg-ment as to the superiority of the American turkey to thebird as reared in France, attributing this superiority tothe fact that the American turkey roamed the woodsfreely and thus gained a finer Flavor than the domesti-cated bird has. Unfortunately, it took American poultry raisers sev-eral generations to realize the full significance of thisfact. All was well so long as there were plenty of wildturkeys, the flesh of which was of perfect savor,especially during the autumn, when the
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Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
