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to suggest, red herring with raspberry
sauce, for instance-a veritable gastro–
nomic nightmare.
No-we hold that the cuisine of a
coµntry is one of its psychological aspects,
an accumulation of slow growth, almost a
synthesis of its civilization.
Thus the food of France is delicate,
refined, infinitely varied, agreeably pre–
sented, exacting as to the quality of its
raw material. Cooking there is an art
and the appreciation of its fine points
a science.
In Italy, flavors are more pronounced.
Italy has some splendid dishes, but fine
cooking is less general there than it
is beyond the Alps.
Spain has but a poor gastronomic
reputation in spite of several excellent
basic combinations. The excessive use
of oil and onions is generally repellent
to those who are not to the n'lanner born.
German cooking, although some–
what heavy, is better than is supposed,
while England comes in the rear for
-the monotony and tastelessness of its
-table. Only first class beef and mutton,
(this is doubtless A number one);
elementarily prepared, saves it from utter
condemnation.