Food and flavor, a gastronomic guide to health and good living . as the highest grade wheatflour. Bread is generally called the staff of life, but inItaly macaroni is the staff of life, and it has a muchbetter title to this designation than bread because itcontains so much more of the body-building gluten. Gluten is to wheat what lean is to meat, as CharlesCristodoro has tersely put it. When you think, hewrites, of macaroni flour, it is like going to thebutcher and buying a roast and getting less bone, lessgristle, and less fat, but about twice as much lean forthe money. A butcher who would gi
Food and flavor, a gastronomic guide to health and good living . as the highest grade wheatflour. Bread is generally called the staff of life, but inItaly macaroni is the staff of life, and it has a muchbetter title to this designation than bread because itcontains so much more of the body-building gluten. Gluten is to wheat what lean is to meat, as CharlesCristodoro has tersely put it. When you think, hewrites, of macaroni flour, it is like going to thebutcher and buying a roast and getting less bone, lessgristle, and less fat, but about twice as much lean forthe money. A butcher who would give his customerstwice as much lean meat as another butcher would getall the trade in the neighborhood. In other words, macaroni is both bread and is not merely a side-dish, as many American andEnglish housewives fancy, but a complete meal initself, although, owing to the mildness of its Flavor,it is generally relished more when cooked with to-matoes, or a little chopped meat, or, better still, somecheese or butter or both, because, like bread, macaroni. Macaroni Drying EPICUREAN ITALY 323 is deficient in fat, some of which it needs to make adish well balanced as to nutritive ingredients. For lunch there is perhaps nothing quite so desirableas a dish of marcaroni thus prepared. At present it isdifficult to get such a dish properly cooked, except inour Italian and French restaurants. But I believe thetime will come when every American and English busi-ness man and woman will have a chance to eat anappetizing and easily digestible lunch in a macaronicook-shop. This point seems of such great importance that Ishall emphasize it by citing Sir Henry Thompsonsadvice. Weight for weight, macaroni may be regarded asnot less valuable for flesh-making purposes, in the ani-mal economy, than beef and mutton. Most peoplecan digest it more easily and rapidly than meat; itoffers, therefore, an admirable substitute for meat, par-ticularly for lunch or mid-day meals, among thosewhose emplo
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Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
