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

by Henry T. FinckAugust 5th, 2022

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STARTLING as are the facts in the foregoing chapter, they do not tell the whole story. We have seen that the non-condimental chemical preservatives used by the food poisoners are highly objectionable on two grounds: (1) because they are usually injurious and often deadly; and (2) because they enable unscrupulous persons to use the filthiest, rottenest material and so doctor it as to deceive the consumer into believing it to be wholesome food, whereas it may, and often does, result in ptomaine poisoning.

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Food and Flavor: A Gastronomic Guide to Health and Good Living, by Henry Theophilus Finck is part of HackerNoon Books Series. You can jump to any chapter in this book here. Chapter II : VITAL IMPORTANCE OF FLAVOR.