Correct use of Condiments 1930
Condiments, Their Use and Abuse
FRANCE IS THE LAND OF THE FLAVOR and the sauce. Few articles of food are there regarded as sufficient unto themselves.
Writers in other lands, jealous, doubtless, of the well-deserved reputation of the French for toothsome cookery, have slyly suggested that this is because the foodstuffs of that land, flavorless in themselves, require outside aid.
However this may be, it is interesting to find that a French physician. Dr. Raoul Blondel, writing in L’Echo de Paris, is careful to discriminate among his country’s flavors, and especially condemns the use of the “hot” ones, such as pepper and mustard. We need the outside flavors, he admits; but he bids us be careful with them—one may become the slave of mustard, he says, as truly as of alcohol. He writes:
“Our appetites would soon flag if we should eat only unseasoned food. Salt and sugar are still our simplest flavors and our commonest. They are also the only ones that play a legitimate physiological part. All others are only artificial ingredients, intended to excite the appetite by stimulating the mucous coating of the stomach and by pleasing the taste. They may become dangerous by abuse, which habit makes too easy. In any case, when the stomach membrane or the liver do not work properly, the first thing that the physician has to do is to cut out condiments pitilessly.
Condiments, Their Use and Abuse continued here…
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