Food and Flavor: A Gastronomic Guide to Health and Good Living - Chapter I

Food and Flavor: A Gastronomic Guide to Health and Good Living, by Henry Theophilus Finck is part of the HackerNoon Books Series. You can jump to any chapter in this book here. Chapter I : UNGASTRONOMIC AMERICA

CONDIMENTS VERSUS CHEMICAL PRESERVATIVES.

Until about three decades ago it was customary the world over to cure meats with condimental substances, particularly salt, vinegar, sugar, and wood smoke. These not only preserved the meats but developed their inherent flavors, while adding others that were equally relished by consumers, thus enabling them to enjoy their meals without disagreeable and depressing after-effects.

The old-fashioned way

All at once, like a devastating avalanche, the wholesale use of non-condimental chemicals tumbled upon the country. Why the avalanche grew so fast may be gathered from a few lines on page 37 of the second edition of Dr. Wiley's admirable book, just referred to in a footnote; lines which deserve to be printed

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