The Elegant Art of Dining: Bohemian San Francisco, Its ... - iMedia

Remember that to the people of the Latin Quarter these things are all usual
consequently they think you know as much about them as they do, and will
volunteer no information regarding them. Possibly they will smile at your
ignorance when you ask them questions, but do not hesitate to ask, for they are
courteous and that is the only way you can find out things, and learn what all
these new edibles are and what they are good for. There is no greater possibility
of interest than is to be found in the stores of San Francisco’s Latin Quarter,
and we mean by this the stores that cater to the people of the Quarter. In stores
and restaurants frequented by Americans they cater to American tastes and lose
much of the foreign flavor.
It is also well to bear in mind that it is not in the largest stores that you find
the greatest variety when it comes to odd and new goods. A little shop, barely
large enough to turn around in between counter and wall, may have enough of
interest to entertain you for half an hour, and here the prices will be remarkably
low, for these people have so little of the outside trade that they have not learned
to add to their prices when they see an American face coming.
What is true of the stores is also true of the vegetable stands, the meat shops, the
fish stalls, and bakeries. Here you will find better and fresher food supplies than
in any of the similar places in other parts of the city, and the price is generally
one-third less. The high cost of living has not reached this thrifty people with
their inborn knowledge of the values of foods. They live twice as well as the
average American family at half the cost. They combine knowledge of food
values with the art of preparation and have a resultant meal that is tasty, full
flavored, and nourishing at a minimum of expense.
Perhaps you want a meal. Your thoughts at once run to steaks and chops, and
fried potatoes. Nothing but a porterhouse or tenderloin steak or a kidney chop
will do. It is the most expensive meat and you think that of course it is the best
and most nourishing. If the knowledge of food values were with you, you would
get the less expensive and more nourishing cuts. A flank steak, perhaps, prepared
en casserole, and you would have a fine dish for half the money. As it is in meats
so it is in all foods. For ten cents two people can have a dinner of tagliarini
that is at once nourishing and satisfying in flavor. Of course all this requires
knowledge, but that is easily acquired, and it adds to the zest of life to know that
you can do that which lifts eating from the plane of feeding to that of dining;
that you can change existence into living. All because you dare to break away
from conventionalities which make so many people affect ignorance of how to
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