The evening world., 1911-08-26
AMERICANS KNOW
MORE ABOUT FOOD
THAN EUROPEANS
Chefs Say We Have Better
Discrimination Than People
of Other Nations.
BY Margaret Mooers Marshall.

BY Margaret M00efs Marshall.
Do Americans know how to eatf
Nearly every visiting foreigner says
they don't. But the International Stew
ards Association, now meeting in Chi
caxo. declares they do.
Americans are more discriminating
a. to their foods than n other ma
tion." 10 the patriotic assertion. The
French are o learning from us. The
old condition 10 reversed"
Tho Stewards Association answers
would-be d%etractors in the next para.
graph.
America has stopped heavy eating
and no longer wants . banquet menu
measured by the yard. Light eating II
the present order. The man OF to-day
eats only half what the man OF similar
activities ate fifty years ago. The rage
for Freno Oh sauce 10 gone. The American
wants to taste the actual dish he y bat
Ing and not the spices Of the sauce"
WALDORF EXPERT SAY AMER.
icANs ARE PARTICULAR.
II there Is authority in New York for
what the American nation eats. II 10 to
be found at the wa~ldorf-Astoria. whore
Americans from North. South. East and
West breakfast. lunch ne dine. There
fore ! went to see Mr.. Augustus Mule.
n Of the noted Waldorf stewards.
Nobody can be more particular than
an American in regard to the quality
OF q meal and its service" Mr.. Mule
began with gratifying earnestness. He
knows how to order and he knows II
the order Is right He IL rigid on the
questions Of she temperature Of the
wine and the SAVIOR OF the sauce. He Is
far more insistent than the European
on prompt service.
Il don't agree with the report Of the
Stewards Association In one thing. !
don't think there's been much change
In banquet menus. For such formal oc-
casions tho ifteen-course dinner. OF
even a longer one, is apparently as pop
ular as ever. But the everyday dinner
OF the well-to-do American Is continu-
ally tending toward simplicity"
DINNERS ARE NOW QUIET IN
TASTE BUT RICH.
1T is, OF course. a rich simplicity
Mr.. Mule added with a smile. 1T may
be compared to the simple white dres,
OF the heiress, OF which every adorn,
ment is as costly as It is quiet in taste
The favorite dinner of the averag.
American to-day consists OF a few
dishes perfectly cooked and served. II
that respect his taste Is superior to IN,
European, who. even when he is dln!n,
quite alone. generally orders a Ions an,
complicated menu.
Zone man who dimes here will urde
soup. fish. entree and dessert. Anothe
will nave oysters. soup. roast an
a dessert. Men dining alone frequently dis
E pense with any dessert, except a dem
tasse. Those who drink wine usual
> take a cocktail at the beginning OF IN
, dinner and one kind of wins durln
! the meal. Champagne Is probably tn
, great favorite Occasionally a llque,
: is added to this. but the different win
for every curse Arrangement is rare
. observed. Americans drink much les
. with their meals than Europeans"
THERE Is STEADY DEMAND 70.
STEAKS AND CHOPS.
what dishes are the special favor!t,
OF the American diner" / asked.
"He is exceedingly cosmopolitan.
see no signs that he is neglecting n
d French sauces. Our made dishes a,
r very popular, and yet We also have
steady demand FOR steaks and chop
The American diner shows great eot
o sense In ordering according 10 the ne,
sons. He neglects hot meats, partic,
h larry hot fat meats. In the summe
n and shows a decided preference q
cold cuts and fresh vegetables.
g.