Word: bouquets
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...Since 1980, skating's three disciplines (school figures, short program, long program) have been reformulated. By today's measurements, Fratianne would have won the gold medal. "But sometimes I think my sanity is better off with the silver," she says. "My father used to send me a bouquet of flowers before every competition. The card always read, 'Win or lose, you're still my champ...
...kingdom of television, there are a thousand different styles, rituals, protocols. Every Sunday, for example, ABC-TV's David Brinkley welcomes a guest with not one, not two but three ceremonial expressions of welcome, a bouquet of courtesy that is positively Japanese: "Mr. Secretary, thank you for being here . . . Delighted you could come . . . a pleasure to have you . . ." One expects it, waits for it. ABC-TV's White House correspondent Sam Donaldson forever shouts at the President above the noise of the waiting helicopter, and the President forever turns and cups his hand quizzically. The ceremony almost never yields...
...latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...serene, luminous geometry of Japan: The Beauty of Food (Rizzoli; 175 pages; $50). Photographer Reinhart Wolf was not satisfied with recording only the creations of eminent chefs. He foraged in food shops to assemble sake glasses made of dried octopus, a squad of chocolate sumo wrestlers, a bouquet of lollipops, kaleidoscopic cookies. Angela Terzani's text provides morsels of its own. Sushi lovers may be abashed to learn that they have not exactly touched the ancient soul of Japan: sushi was not a hit there until the 19th century...