Food and flavor, a gastronomic guide to health and good living . eats but developed theirinherent flavors, while adding others that were equallyrelished by consumers, thus enabling them to enjoy theirmeals without disagreeable and depressing after-effects. All at once, like a devastating avalanche, the whole-sale use of non-condimental chemicals tumbled uponthe country. Why the avalanche grew so fast maybe gathered from a few lines on page 37 of the secondedition of Dr. Wileys admirable book, just referredto in a footnote; lines which deserve to be printed 1 The argument that small doses of ch
Food and flavor, a gastronomic guide to health and good living . eats but developed theirinherent flavors, while adding others that were equallyrelished by consumers, thus enabling them to enjoy theirmeals without disagreeable and depressing after-effects. All at once, like a devastating avalanche, the whole-sale use of non-condimental chemicals tumbled uponthe country. Why the avalanche grew so fast maybe gathered from a few lines on page 37 of the secondedition of Dr. Wileys admirable book, just referredto in a footnote; lines which deserve to be printed 1 The argument that small doses of chemicals can do no harmhas been demolished with merciless logic by Dr. Wiley in his Foodsand Their Adulteration (second edition, ). This admirablebook should be in every home, for daily reference. It gives, in un-technical language a vast amount of information regarding all ourimportant foods, with hints as to the detection of dangerous or objec-tionable impurities. UNGASTRONOMIC AMERICA 29 in italics, and which every reader should engrave onhis memory:. The old-fashioned way The chemicals employed are those known as germi-cides. In the quantities used they neither impart ataste nor odor to a preserved meat, but by their germi- 30 FOOD AND FLAVOR cidal properties prevent the development of organicferments and thus make the preservation of meat farmore certain and very much less expensive. By the useof some chemicals the salting, sugaring, and smokingof preserved meat may be done with very much lesscare, in a very much shorter time, and at a very greatlyreduced expense. For this reason the practice hasgained a great vogue, not as a means of benefiting theconsumers, but rather as a means of enriching thepacker and dealer. Chemical preservatives are alsohighly objectionable because they keep meats appar-ently fresh, while in reality changes of the most dan-gerous character may be going on. They thus preventthe display of the red light danger signal. Concerning this last poi
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Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
