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" f.?
That when YOU say that tastes
good" you really mean that smells
good" That food does not tickle
your palate" but that 1t "tickles
your nose"
Sounds strange. doesn't #? But
it is proved beyond question Of 4
doubt by Henry T. 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 TT IS IMPOSSIBLE
ALTHOUGH YOU MAY NEVER
HAVE SUSPECTED TT. WITH
THE EXCEPTIO. or SWEET,
SOUR SALT AND BITTER, ALL
OUR COUNTLESS GAsRoNOMIC
DELIGHTS COME TO L s
THROUGH THE SENSE Of
SMELL.
We don't smell our food. We
exhalo 81. That is. we get the
pleasures OF food. its fiavors which
delight us. 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 nostrils is the seat Of the
end 1f the nerves. In ordinary ex-
piration the air does not touch this
eIfactory region.
But when we eat In the right way
we uuconsciously guide the air i'm
pregnated with the FLAVORS Of
tho food we are munching into that
region, and that is the way we
enjoy our food
We DO this unconsciously. But
now try and do It consciously
guieinR the expired air very slowly
through tn nose and YOUR enjoy
ment Of your meal win be quin-
tuplod
Why Thirty two Bites Are Good
Now YOU know why 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 TO get the taste as IL
was TO let the navors Of the food
ret to the roper part Of the nos
trus.
G.. Houston Goudiss Of the Fore
east Magazine q pure food cham
pion. has reviewed Mr.. Fincks
book ON Food and Flavor" Mr
Finck in his book lays particular
emphasis and quotes at length
from the work for pure food done
boy HARRY =. CASSIDY. THE
AMERICANS PURE FOOD EX
PERT.
Mr. Goud'ss in his review Of Mr.
iN'h , doom says
Why Flavor is Important,
In contemplating the writing OF
this book upon food. Mr. Flnck
found that while there was a great
deal OF literature devoted to the
sdulteratiou Of food. the nutritivt
value Of food, the cooking OF food
and Of diets and rations and menus
the pots and pans and kettles and
casseroles, very lItr had been writ
ten and very little was known IN
America about the Importance Of
flavor in foods so Mr. Fnck's book
being more devoted 20 flavor than
20 anything else. Is rather unique.
His chief intention. which f,
really the underlying motive OF the
work. IS TO show that the food
without flavor is not sppetizing, and
that unagpetizina food lies In the
stomach like a stone. dolnr more
harm than good He argues that
since various authorities have
proved that one can live upon a
daily expenditure ~ ten cents for
food all that we spend in excess
Of that amount goes for flavor
and that flavor. therefore Is a rath-
er important item in the cost OF
modern living
As TO COOKING For U. s.
According 60 Mr.. Finck some OF
the worlds best and some OF IT'S
worst cooking is done in the United
States and IN an endeavor 10 inn
prove the American methods OF
cooking as Well as to introduce
new dishes he Travelled over France,
Germany, Italy and England. inves-
tiEa ling the markets and culinary
establ Ishments Of { ,se countries.
Whenever he found n foreign meth
cd producing superior product.
he carefully iatted IL down for the
edihCation of his American readers.
Mr. Finck a. a sort Of inter
mezzo. has also written into his
book a very interesting and enlight-
eniug account Of the development s
in food adulteration and reform in
the United States during the past
2U years He tells the stirring sto-
~ of DR. Wiley and his heroic fight