"This is
not a cookbook, but rather a detailed discussion of food preparation and
cooking, with the intent of placing routine procedures on a truly scientific
basis."
(Rietz and Wanderstock: 1961, p.vii) |
Although his attempt to measure taste in respect to food was well intentioned,
the unquantifiable and subjective variables of eating and cooking of which
Rietz was highly aware proved difficult to gauge. Tradition, history,
personal taste, religious proscription, environment and economy are only
a few of the dynamics that influence how and what people eat.
|