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Food and flavor, a gastronomic guide to health and good living

Henry T. Finck · 1913 · Scanned text · Free in the US

140,304 words · about 9 h 50 min to read

Period artwork: Interior of the Bodleian Library, 1845
About this edition

Scanned text — may contain errors · view original scans

Free in the US: this text is in the public domain in the United States; it may still be in copyright elsewhere.

Licence: PD · Library of Congress states the book is in the public domain and free to use and reuse (https://data.labs.loc.gov/digitized-books/README.html); published 1913, public domain asserted for the US only · Library of Congress, Selected Digitized Books (https://www.loc.gov/item/13009278); text via the Common Pile (CC BY 4.0 compilation, per-document rights preserved)

Text from Library of Congress, read from page scans by OCR and set out for reading on screen; no words of the book are rewritten or summarized. How RedLectern is built

About this book

Author
Henry T. Finck
Language
English
Published
1913
Length
140,304 words · about 9 h 50 min
Sections
5 reader sections
Text
Scanned text, read from page scans by OCR; may contain errors
Rights
Public domain in the United States

 

Contents (5)

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Contents

PAGE

I UNGASTRONOMIC AMERICA 3

Mark Twain's Patriotic Palate — Food Missionaries in the Far West — Are Women to Blame? — The Danger in our Food — Why the Candy was not Eaten — Dr. Wiley's Poison Squad — Condiments versus Chemical Preservatives — Scotched, not Killed.

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