Word: beef
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Dates: during 1960-1969
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...appear in hand-me-downs; working-class boys wear blazers, and girls blue jeans. More dramatic, say merchants, are changes in their choice of food and furnishings. Twice as much sherry is drunk today as ten years ago. Housewives ignore cheap meat cuts in favor of chicken and roast beef; avocados and chow mein have become stock greengrocer or chain-store items. Moreover, the lower class, with more money to spend, has adopted what was once an upper-class custom: dining out. Women's magazines read mainly by the working class carry recipes for wiener schnitzel and French dressing...
Unlikely Leader. Upheavals are not rare in Latin America, but the time and place of this one caught almost everyone by surprise. It took place in what is perhaps the most economically advanced nation on the continent-a rich land of spreading pampas, beef and grain, in which no Gaucho or laborer needs to go hungry. It is a land whose 20 million people, mostly of European immigrant descent, consider themselves infinitely superior to the citizens of neighboring Latin countries. It is urban and modern: one-third of the nation live within the capital city of Buenos Aires, a Parisian...
...release, gastronomes learned that, instead, Michelin had pinned a third star on Lasserre, an epicurean pavilion off the Champs-Elysées. Among its celebrated specialties: Sole fourrée Bagatelle ($2.20), breaded filets stuffed with lobster, mushrooms, truffles and cream sauce; Steak Dumas ($2.80), grilled, covered with beef marrow, and smothered in sauce of shallots, butter, white wine and veal bouillon...
...worked for the company less than ten years. "My father," he recalls, "wanted me to be president-much to the displeasure of a lot of people. I was scared." But candid, headstrong young Grace was not so frightened that he failed to see his company needed refurbishing. To beef up Grace's diminishing core of top executives, he personally set about hiring topflight new executives from Montgomery Ward, Coca-Cola and Jersey Standard. Simultaneously, he set up a statistical study division to find ways of overhauling Grace's traditional operations and to seek out new enterprises that would...
...among the world's best. Sukiyaki, though, is not properly a typical Japanese dish; for one thing it was unknown in Japan until about sixty years ago. Also, one meal of sukiyaki contains more meat than the average Japanese eats in a year. Yet this delicious combination of sliced beef and vegetables is immensely popular in Japan today and is unquestionably the most famous Japanese food. The Rashomon serves it as it is served in Japan: a large platter of attractively arranged slices of raw beef and various vegetables is brought to the table with an electric skillet in which...