Word: chocolat
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Dates: during 1960-1969
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Craig Claiborne, New York Times food critic, made the rounds of Miami's restaurants and found their cuisine good for laughs but not for digestion. Affronting his gourmet tastes at one restaurant was a mousse au chocolat crowned with whipped cream and as a final insult, perhaps, a maraschino cherry. At another establishment, Claiborne complained that a wedge of Camembert cheese had been served cold. The waiter offered to "run it under the broiler." "Now I ask you," wrote the exasperated critic, "isn't that worth the price of the meal...