Word: breads
(lookup in dictionary)
(lookup stats)
Dates: during 1960-1969
Sort By: most recent first
(reverse)
While he concedes that reporters must point out the errors of public officials, he deems it unfair to blame Presidents for "everything from the generation gap to the price of bread." And he especially deplores "criticism of their character, in terms so stark that it makes them appear monsters who have imposed themselves on a helpless people...
...hocks, stomach (hog maw) and other innards. Today, as 200 years ago, the true "stone soul" dish is chitterlings, pronounced "chitlins." These are the small intestines of a pig, boiled, marinated, then smothered with "Louisiana hot sauce," served with turnip or collard greens, black-eyed peas and hot corn bread. The meal is traditionally topped off with a slice of sweet-potato pie, a delicacy regarded as soulful even by Southern aristocrats...
...group's "bread and butter," as Alexander Schneider put it, was the complete cycle of Beethoven's 16 quartets and the Grosse Fuge, which it performed almost every year. It also recorded the cycle three times-once in the 78-r.p.m. era, a second time in the early days of LP and a third for stereo. Haydn, Schubert and Brahms were staples as well, and moderns like Bartok, Milhaud and Hindemith were regularly included. To everything they played, the foursome brought a Toscanini-like elegance of outline within which the music pulsed with expressive passion. Says Violist Walter...
Nodding yes, expounding ecstatically, she joins Moonlight's marathon. But the soul needs so much pruning and the next-door neighbor is always backing up over it. Her guilt is impotent. But the cake tastes good, and bread is tiresome...
Pillsbury's bread-and-butter business is still based on flour, but lately it has done well in other fields. It now manufactures 150 products, up from only seven in 1950. More than half of last year's volume came from such laboratory-developed convenience foods as prepared mixes, fresh-dough products and a growing shelf of calorie-free sweeteners. The company's president, Terrance Hanold, is an articulate intellectual who is interested in philosophy and psychology. "Eating habits are changing," says he. "We are exploring food, but more than anything else, we're exploring...