Food and flavor, a gastronomic guide to health and good living . A NOBLE ART O one who has read the last chapter,and Chapter II can fail to be con-vinced that cooking is not only ascience, but the most important of allsciences—the science on which ourhealth depends more than on anyother; a science concerning which SirHenry Thompson has truly saidthat an adequate recognition of its value in prolonginghealthy life and in promoting cheerful temper, preva-lent good nature, and improved moral tone, wouldachieve almost a revolution in the habits of a largepart of the community. Nor is cookery merely
Food and flavor, a gastronomic guide to health and good living . A NOBLE ART O one who has read the last chapter,and Chapter II can fail to be con-vinced that cooking is not only ascience, but the most important of allsciences—the science on which ourhealth depends more than on anyother; a science concerning which SirHenry Thompson has truly saidthat an adequate recognition of its value in prolonginghealthy life and in promoting cheerful temper, preva-lent good nature, and improved moral tone, wouldachieve almost a revolution in the habits of a largepart of the community. Nor is cookery merely a science, it is also an can and will be classed in the future as one of thefine arts. A famous French lawyer once declared that hewould not believe in the advent of real civilization 152 A NOBLE ART 153 until a chef had been elected a member of the Instituteof Arts and Sciences. The details given in the preceding chapter showhow a good cook can vary the Flavors of food as acomposer varies his orchestral colors; and if she doesher work with intellige
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Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
