Food and Flavor, a gastronomic guide to health and good living, By Henry T. Finck. Illustrted by Charles S. Chapman.

Format:

Book

Author/Creator:

Finck, Henry T., 1854-1926.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Gastronomy.

gastronomy.

Genre:

Publishers{u2019} cloth bindings (Binding).

Pictorial cloth bindings (Binding).

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xviii, 594 pages, [7] leaves of plates illustrations, portraits 21 cm

Place of Publication:

New York, The Century Co., 1913.

Contents:

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.

Notes:

"Published, April, 1913.

Illustrated green cloth with gilt lettering 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.

Other Format:

Online version: Finck, Henry Theophilus, 1854-1926. Food and flavor.

OCLC:

2021344