Food and flavor, a gastronomic guide to health and good living . ..-? ,*n> W,- XII COMMERCIAL VALUE OF FLAVOR PALATABILITY DECIDES UTHER BURBANK is, as alreadynoted, an epicure. No one enjoys hisnew products more than he does, andin his bulletins he never omits to callattention to the added aromaticfragrance or the delicious flavor ofhis improved fruits. What I wish particularly to call attention to now,however, is that he fully realizes the commercial valueof Flavor. He holds, as Mr. Harwood wrote in1905, that it is highly important in the production of anew fruit or v
Food and flavor, a gastronomic guide to health and good living . ..-? ,*n> W,- XII COMMERCIAL VALUE OF FLAVOR PALATABILITY DECIDES UTHER BURBANK is, as alreadynoted, an epicure. No one enjoys hisnew products more than he does, andin his bulletins he never omits to callattention to the added aromaticfragrance or the delicious flavor ofhis improved fruits. What I wish particularly to call attention to now,however, is that he fully realizes the commercial valueof Flavor. He holds, as Mr. Harwood wrote in1905, that it is highly important in the production of anew fruit or vegetable to make it preeminently palat-able, for, in the last analysis, it is palatability that de-cides the permanence of any new food. If palatabilitybe eliminated as a factor, then mankind is prone toconsider the food,—no matter what its form or char-acter,—a medicine, to be taken because it produces cer-tain necessary results. 522 COMMERCIAL VALUE OF FLAVOR 523 When I informed him that I was writing a book onFood and Flavor he sent me a long letter, dated Decem-ber 18, 1912, from which I take the liberty of citing thefollowing illuminating
Size: 1410px × 1773px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
