Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1913-06-08
You Don't Taste
Your Food But
You Smell It
When Exhaling

taste" your food but that you
smell" it,
That when you say that tastes
good" you really mean that smells
good That food does not tickle
your palate" but that II "tlckles
your nose
Sounds strange. doesn't IT,? But
it is proved beyond question Of a
doubt by Henry r Finck in his
book Food and Flavor issued by
the Century Company.
II YOU don't believe this. drop
this article and take two kinds Of
meat Of vegetables or cheese. or
cakes
NOW CLASP YOUR NOSE AND
TRY TO TELL THE DIFFER
ENCE BETWEEN THEM. YOU'LL
FIND IT IS IMPOSSIBLE,
ALTHOUGH YOU MAY NEVER
HAVE SUSPECTED 1T, WITH
THE EXCEPTIO. OF SWEET.
SOUR. SALT AND BITTER, ALL
OUR COUNTLESS GASRONOMIC
DELIGHTS COME TO L s
THROUGH THE SENSE or
SMELL.
We don't smell our food We
exhale b. That is, we get the
pleasures Of food It's 7avors which
delight ms. through EXHALING
How ! All Happens,
Here's the way It happens: Anat-
omy proves that only a small por-
ton Of The mucous membrane which
lines the uosrils is the seat Of the
end Of the nerves In ordinary ex-
piration me air does not touch this
e'factory region
But when we cat In the right way
we unccnsciously guide the air I'm
preguated with the FLAVORS Of
the food we are munching into that
region, and that is the way we
enjoy our food
We do this unconscIously. But
now try and 10 It consciously.
guiding the expired afr very slowly
through th1 nose, and your enjoy
ment Of your meal WIN be quin-
tupled.
Why Thirty-two Bites Are Good.
Now YOU know WAY w f. Glad
stone the Grand old Man Of Eng
land. said. Take thirty-two bites
on every mouthful OF food. II was
not SO much 90 get the taste as it
was to let the havors Of the food
get TO the roper part Of the nos
trlls.
e.. Hot. ton Goudiss Of the Fore
east Magazine. a pure food cham
pion has reviewed Mir Finck's
book on Food and Flavor" MIR
Finck in Ills book lays particular
emphasis and quotes at length
from the work for pure food done
by HARRY =. CASSIDY. THE
AMERICANS PURE FOOD EX-
PERT
AIR GoudIss in his review Of Mr.
Finck's bNQk says:
WHY Flavor is Important
I'm contemplating the writing 81
this book upon food. Mr.. Finck
found that while there was a great
deal Of literature devoted 70 the
adulteration Of food, the nutritlve
value 81 food. the cooking Of food.
and of diets and rations and menus.
the pots and pans and kettles and
oasseroles. very liit had been writ
ten and very little was known in
America about the importance OF
flavor in foods so Mr. Finck's book.
heing more devoted ia flavor than
10 anything else. Is rather unique.
His chief intention. which ls
really the underlying motive Of the
work, Is Co show that the food
without flavor Is not appetiZing. and
that uuappetlziug food lies In the
stomach like stone. doinr more
harm than good He argues thar
since various authorities have
proved that one can live upon
daily expenditure Of ten cents for
food, AN that we spend In excess
Of that amount goes for flavor.
and that flavor. therefore is rath-
eF lmpor.an. item In the cost OF
modern living.
As to Cookina For U. S.
According to Mr. Finck some Of
tie worlds best and some OF IT'S