Foods, their selection and preparation

Psychological Factors. The desirability or lack of desirability of a particular flavor to an individual is influenced by psychological factors. In general one likes familiar or ac¬ customed flavors. This is the basis for the development of family likes and dislikes in flavors. Regional and racial food habits cover not only kinds of foods eaten but also seasonings and methods of cooking that in¬ fluence both taste and texture. Pleasant and unpleasant associations with flavors are in¬ fluential in determining likes and dislikes. New flavors and new textures in foods should be introduced slowly in either family or group feeding. Both are more likely to be accepted if introduced under pleasant cir¬ cumstances. KINDS OF CONDIMENTS Sugar, salt, acid, and bitter are the pri¬ mary tastes entering into flavor. Relatively pure sources of these are used to test keen¬ ness of taste. To these basic flavors and com¬ binations of these, many variations are added by the volatile oils, and soluble extractives found in both animal and vegetable products. Those used in separated form and added in small amounts to strengthen or modify flavor of made dishes are called condiments. Salt, vinegar, and pepper are the most used condiments. They are likely to be present in every home. In addition, spices of various kinds, flavoring extracts, herbs, plant roots, and fungi have condimental value. Salt. Salt, sodium chloride, is universally used. Possibly the liking for salt is a pro¬ tective measure. Salt supplies the chlorine for the hydrochloric acid in the gastric juice needed for digestion in the stomach. The amount of salt present in the body helps to regulate the water content of the body tissues and fluids. Under normal conditions, wellseasoned food carries enough salt to meet the needs of the body. In hot weather, when [349] perspiration is excessive and the loss of salt from the body is increased, it is sometimes desirable to increase the use of salt in food or to use special salt tablets. Salt is obtained from salt beds or by the concentration of salt water pumped from underground lakes or from surface salt waters. Commercial salt is a purified product, almost pure sodium chloride, except as certain other substances are added to prevent caking. Salt is hygroscopic. In damp air it absorbs water and cakes. Table salt frequently has small amounts of alkaline salts, sodium and mag¬ nesium carbonate, added to make it freerunning. Because of the universal use of salt, it has been selected as a vehicle for carrying another closely related element, iodine. Iodine in small amounts is essential to proper function¬ ing of the thyroid gland. Some soils are lacking in iodine, and persons living in such areas are subject to goiter. The use of iodized salts which are readily available on the market prevent this. An article in the Journal of the American Medical Association pointed out again the importance of the use of iodized salt in the prevention of that form of goiter which results from a deficiency of iodine in the food supply.1 Special salts are prepared to carry aro¬ matic vegetable flavors. Onion salt, garlic salt, and celery salt provide convenient means of adding these flavors with a mini¬ mum of effort. A group of mixed herbs con¬ tribute their aromatic flavors to an omelette salt to simplify the preparation of "omelette aux fines herbes.”