Food and flavor, a gastronomic guide to health and good living . In If ! 3% I A1 v. Javanese Tea-picker and Porter Among the well-to-do, in all countries, it is far frombeing in all cases, as it is supposed to be, the cup whichcheers but not inebriates. The strong coffee-coloredfour-oclock tea served in English and American homes GASTRONOMIC VALUE OF ODORS 579 is a gastronomic atrocity; it is bad for heart, nerves, andstomach. In the United States, in nine cases out often, the tea served is an inky fluid, bitter as gall, anddevoid of fragrance. When our Government forbade the importation ofart
Food and flavor, a gastronomic guide to health and good living . In If ! 3% I A1 v. Javanese Tea-picker and Porter Among the well-to-do, in all countries, it is far frombeing in all cases, as it is supposed to be, the cup whichcheers but not inebriates. The strong coffee-coloredfour-oclock tea served in English and American homes GASTRONOMIC VALUE OF ODORS 579 is a gastronomic atrocity; it is bad for heart, nerves, andstomach. In the United States, in nine cases out often, the tea served is an inky fluid, bitter as gall, anddevoid of fragrance. When our Government forbade the importation ofartificially colored teas, Consul West wrote from Japanthat the planters were induced by this measure tomake greater efforts in future to improve the -flavorrather than the color and the appearance of the tea. The Flavor is, indeed, the one thing to be consideredin raising high-class tea; also, in preparing it. The artof brewing a good cup of tea consists in making it insuch a way as to secure a maximum of fragrance and aminimum of the tannin, which is bad for the digestion,and the
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Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
