Evening Republican, Volume 19, Number 97, Rensselaer, Jasper County, 24 April 1915 — Variety in Food [ARTICLE]

Variety in Food

When the average American or Englishman travels he is glad to see new cities, new scenery, new costumes and new faces; but he is comically indignant if he can not get the same food he has always at home. It would be much better if he could be made to understand that Cowper’s maxim, “Variety’s the spice of life,’’ applies to diet as much as to anything. Every country has something to give and teach us regarding the pleasures of the table. No other land yields such a lavish and varied supply of raw material as the United States, and all we need in order to become the leading gastronomic nation is to wake up to the importance of good and varied cooking and rational eating, and to learn all we can from nations famed for their culinary art. The methods of obtaining the diverse national food flavors can often be studied without traveling abroad, since in our cities we have cooks and restaurants of nearly every land under the sun. In New York one can make a gastronomic trip of the world.