Food and flavor, a gastronomic guide to health and good living . QVVS. XI GASTRONOMIC AMERICA N the preceding pages I have neg-lected no chance to expose our short-comings, not with any muck-rakingintentions but in order to show inhow many ways we could profit byfollowing the example set by Euro-pean nations. It is now time to raise our flag anddo a little patriotic boasting. There is a gastronomicAmerica as well as an ungastronomic America; wehave unequaled opportunities for producing the bestof nearly everything, and if we utilize those opportuni-ties, recognizing the all-importance of Flavo
Food and flavor, a gastronomic guide to health and good living . QVVS. XI GASTRONOMIC AMERICA N the preceding pages I have neg-lected no chance to expose our short-comings, not with any muck-rakingintentions but in order to show inhow many ways we could profit byfollowing the example set by Euro-pean nations. It is now time to raise our flag anddo a little patriotic boasting. There is a gastronomicAmerica as well as an ungastronomic America; wehave unequaled opportunities for producing the bestof nearly everything, and if we utilize those opportuni-ties, recognizing the all-importance of Flavor in food,in its various stages from the field to the grill and the table, we can easily become, within a few decades, a 452 GASTRONOMIC AMERICA 453 leading—perhaps even the leading—gastronomic na-tion. In the present chapter and the following one I pur-pose to dwell on some of the delicacies for the enjoy-ment of which at their best Europeans must come toAmerica. SWEET CORN AND CORN BREAD. Probably the most characteristically American thinga summer visitor from
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Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
