I Figure That The Intense Social Excitement
Occasioned In This Country A Few Years Ago By The Introduction Of
Russian Salad Dressing Will Be As Nothing In Comparison.
This stunt of serving the vegetable as a separate course was one
of the things I learned about food during our flittings across
Europe, but it was not the only thing I learned - by a long shot
it was not.
For example I learned this - and I do not care what
anybody else may say to the contrary either - that here in America
we have better food and more different kinds of food, and food
better cooked and better served than the effete monarchies of the
Old World ever dreamed of. And, quality and variety considered,
it costs less here, bite for bite, than it costs there.
Food in Germany is cheaper than anywhere else almost, I reckon;
and, selected with care and discrimination, a German dinner is an
excellently good dinner. Certain dishes in England - and they are
very certain, for you get them at every meal - are good, too, and
not overly expensive. There are some distinctive Austrian dishes
that are not without their attractions either. Speaking by and
large, however, I venture the assertion that, taking any first-rate
restaurant in any of the larger American cities and balancing it
off against any establishment of like standing in Europe, the
American restaurant wins on cuisine, service, price, flavor and
attractiveness.
Centuries of careful and constant press-agenting have given French
cookery much of its present fame.
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