Download or read book Food and Flavor written by Henry Finck and published by Applewood Books. This book was released on 2008 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this 1913 work, Henry Finck introduced gastronomy to Americans. Finck's argument for cultivating an appreciation for natural, whole, American-grown foods is thoroughly modern in its approach.

Download or read book The New Glutton or Epicure written by Horace Fletcher and published by DigiCat. This book was released on 2022-09-04 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: DigiCat Publishing presents to you this special edition of "The New Glutton or Epicure" by Horace Fletcher. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

Download or read book Fletcherism What It Is Or How I Became Young at Sixty written by Horace Fletcher and published by DigiCat. This book was released on 2022-06-02 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Fletcherism: what it is: or, How I became young at sixty" by Horace fletcher is a fascinating book on nutrition and diet. The author here relates briefly the story of his regeneration, of how he rescued himself from the prospect of an early grave, and brought himself to his present splendid physical and mental condition. He tells of the discovery of his principles, which have helped millions of people to live better, happier, and healthier lives. The book is a good fit if you are concerned about health and diet.

Download or read book The Pleasures of the Table written by Jean-Anthelme Brillat-Savarin and published by Penguin UK. This book was released on 2011-04-07 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt: Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.