Food and Flavor: A Gastronomic Guide to Health and Good Living (Registro nro. 102543)
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| fixed length control field | 02782cam a22003373u 4500 |
| 001 - CONTROL NUMBER | |
| control field | 61719 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UtSlPG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610134425.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr n |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260607r2020||||utu|||||o|||||||||||||| d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 13009278 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | UtSlPG |
| 041 #7 - LANGUAGE CODE | |
| Language code of text/sound track or separate title | en |
| Source of code | iso639-1 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Finck, Henry T., |
| Dates associated with a name | 1854-1926 |
| 245 10 - TITLE STATEMENT | |
| Title | Food and Flavor: A Gastronomic Guide to Health and Good Living |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Salt Lake City, UT : |
| Name of producer, publisher, distributor, manufacturer | Project Gutenberg, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | multiple file formats |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Release date is 2020-03-31 |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Ungastronomic America -- Vital importance of flavor -- Our denatured foods -- The science of savory cooking -- A noble art -- The future of cooking -- French supremacy -- Epicurean Italy -- German and Austrian delicacies -- British specialties -- Gastronomic America -- Commercial value of flavor -- Gastronomic value of odors. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE | |
| Creation/production credits note | Produced by Karin Spence, Turgut Dincer and the Online<br/>Distributed Proofreading Team at https://www.pgdp.net (This<br/>file was produced from images generously made available<br/>by The Internet Archive) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "Food and Flavor: A Gastronomic Guide to Health and Good Living" by Henry T. Finck is a comprehensive work on culinary practices and food quality written in the early 20th century. The book explores the importance of flavor in American cuisine and presents a critique of the less-than-appetizing state of food in the United States compared to other gastronomic cultures, particularly those of Europe. Finck aims to awaken readers to the significance of flavor not just for enjoyment but also for health, providing insights and recommendations for improving dietary habits. At the start of the text, Finck sets the stage by addressing the poor state of American cuisine, using anecdotes about historical figures like Mark Twain and contemporary comparisons with European dining to highlight the issues. He advocates for a reevaluation of eating habits to appreciate food's flavors, linking culinary pleasure to overall health and well-being. The opening discusses the challenges in finding good cooks, the impact of processed and poorly prepared foods, and the need for Americans to take pride in their culinary traditions, framing his narrative against a backdrop of societal changes and the country's evolving approach to food production and consumption. (This is an automatically generated summary.) |
| 534 ## - ORIGINAL VERSION NOTE | |
| Note about original | Original publication data not identified |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Gastronomy |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Chapman, Charles Shepard, |
| Dates associated with a name | 1879-1962 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.gutenberg.org/ebooks/61719">https://www.gutenberg.org/ebooks/61719</a> |
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