Food and Flavor : a gastronomic guide to health and good living / by Henry T. Finck ; illustrated by Charles S. Chapman.

Format:

Book

Author/Creator:

Finck, Henry T., 1854-1926.

Contributor:

Esther B. Aresty Collection of Rare Books on the Culinary Arts (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Gastronomy.

Penn Provenance:

Aresty, Esther B. (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

xviii, 604 pages : illustrations ; 22 cm

Place of Publication:

New York : Harper & Brothers Publishers, 1924.

Contents:

Preface to New Edition

I. Ungastronomic America

II. Vital Importance of Flavor

III. Our Denatured Foods

IV. The Science of Savory Cooking

V. A Noble Art

VI. The Future of Cooking

VII. French Supremacy

VIII. Epicurean Italy

IX. German and Austrian Delicacies

X. British Specialties

XI. Gastronomic America

XII. Commercial Value of Flavor

XIII. Gastronomic Value of Odors

XIV. Postscript: A Decade of Dietetic Progress.

Notes:

Green cloth boards lettered and decorated in red on front cover and spine.

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy front cover, free endpaper and preliminary page partly separated from text.

Kislak copy has "D-V" on title-page verso.

OCLC:

293843