Henry Finck's aim in his 1913 work ""Food and Flavor"" is to introduce gastronomy to Americans, to show that America can be an even more gastonomic nation than France. Though an understanding of the ""importance to health and happiness of raising only the best food stuffs, cooking them in savory ways and eating them with intelligence and pleasure,"" Finck aims to reinvigorate the food culture of an America that had given up much of its old-fashioned methods in favor of ""cheaper chemical preservatives."" Finck's argument for cultivating an appreciation for natural, whole American grown and cooked foods is thoroughly modern in its concern.