Word: cocktailing
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Dates: during 1980-1989
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...does the talk, which sometimes sounds like intelligent speech turned up to a volume of impenetrable noise. An incidental character remarks to Dale at a cocktail party, "As you know, inside the Planck length and the Planck duration you have this space-time foam where the quantum fluctuations from matter to non-matter really have very little meaning, mathematically speaking. You have a Higgs field tunnelling in a quantum fluctuation through the energy barrier in a false-vacuum state, and you get this bubble of broken symmetry that by negative pressure expands exponentially...
...playful amount of kick? The alcoholic-beverage industry has plenty of new suggestions: a picnic cooler full of concoctions freshly invented for the moderate but merry '80s. Here is an upscale-looking bottle of Seagram's Golden Spirits in a flavor called "mandarin vodka"; it tastes like a spritzy cocktail but contains little more alcohol than a beer. How about a Wineberry Sausalito Sling, with a flavor suggestive of ginger ale and bubble gum, or a Calvin Cooler in citrus flavor, with real fruit pulp floating...
...course concentrates on about 1,000 colloquialisms drawn from both scholarly sources (Gary Goshgarian's Exploring Language) and popular ones (Rolling Stone). It covers such categories as media talk (show biz, glitz), government lingo (lame duck, on the stump), business idioms (the fine print, three-martini lunch) and cocktail patter (networking, finger food, breaking the ice). The final exam: a mock bash at which students will knock down real cocktails, press the flesh and chat up guests...
...film company would spend a lot of money in town--$3 million or more is the current guess. Done. Once the deal was cut, the production company rented a fiber-glass statue of a Confederate soldier to put in the town square. Fields invited 300 local dignitaries to a cocktail party, and the county manager threw a clambake for the film people...
...someone tells me they have $8,000 to spend," she says, "I tell them to take a picnic." Peggy Leary, who runs a catering business called Ruffles & Flourishes in Boston's blue-collar Charlestown area, reports that the traditional--and pricey--sit-down dinner is being replaced by a cocktail reception that features "heavy hors d'oeuvres." The prospect of a weighty canape is daunting enough, but Stephen Elmont, head of Boston's Creative Gourmet, likes to talk about "food stations. People are in motion. An introvert who doesn't know anybody can feel comfortably occupied watching a chef. Each...