Food and flavor, a gastronomic guide to health and good living . ed ham, bacon, and fish. Some Americans have an inexplicable prejudice—which, however, is fast disappearing—against freshpork and against sausages, but bacon and ham arerelished universally, and it is therefore of national im-portance that they should be made appetizing. Butthey fare as badly as our bivalves and our was when a crisp slice of bacon would give zestto a whole breakfast, but the bacon served now innineteen cases out of twenty has no more flavor thansawdust; it is eaten without pleasure, and thereforeburden
Food and flavor, a gastronomic guide to health and good living . ed ham, bacon, and fish. Some Americans have an inexplicable prejudice—which, however, is fast disappearing—against freshpork and against sausages, but bacon and ham arerelished universally, and it is therefore of national im-portance that they should be made appetizing. Butthey fare as badly as our bivalves and our was when a crisp slice of bacon would give zestto a whole breakfast, but the bacon served now innineteen cases out of twenty has no more flavor thansawdust; it is eaten without pleasure, and thereforeburdens the stomach for hours. Virginia ham hasmaintained its supremacy and there are a few pack-ers of other hams and bacon who uphold a highstandard; but most of them have succumbed to thetemptation of curing their pork products with cheappreservatives which denature them, making them asflavorless as floating makes the oysters, and cold stor-age the poultry. Has the reader ever spent a summer in a farm-houseand casually come into a corner of the woodshed where. Where smoked hams were suspended from the rafters OUR DENATURED FOODS 99 smoked hams were suspended from the rafters? If so,he will remember the appetizing fragrance which sud-denly made his mouth water and make him long forbreakfast. Some persons think they do not like smokedmeats; but they almost invariably do when they thuscome across the real thing. Smoke is not only the best of all preservatives, itis also the most valuable of condiments, imparting tomeats or fish a delicate aroma without altering theirnatural flavor. A famous Austrian physiologist, Pro-fessor Briicke, pointed out many years ago that smokedmeats are more digestible than fresh meats; but he didnot give the reason, which is that the delicate yet pene-trating Flavor added by the smoke creates an appetiteand thus causes a flow of digestive juices to the American consumer is now usually deprived ofthis healthful condiment and wholesome pleasu
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Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
