Word: cooking
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Dates: during 2000-2009
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...part, of a video demonstration of many of Adrià’s techniques. He focused on textures and the process by which foods could be made into gelatinous, spherical substances. But according to Adrià, food, like language, is about both mastery and invention. “Cooking is a language where we as humans can establish a relationship. Its probably the very first human relationship,” he said. “The more properties [of food] you make new, the more ownership you have over that language.” The event, sponsored by Harvard?...
...Hugh Fearnley-Whittingstall, the author of several cookbooks and host of the River Cottage series on British television, also touts offal as an alternative to prime cuts. Recent episodes of the show included footage of a whole pig being butchered, with Fearnley-Whittingstall demonstrating how to cook every piece of the animal, a practice he encourages...
...Clara Y. Jones ’77, a close friend and college roommate, recalls that Okonjo-Iweala would sometimes feel homesick and cook African food on a hot plate in the room they shared, first in Thayer their sophomore year, and then in Dunster House during her junior and senior years...
...producer and celebrity more than a wit, Frost quickly antagonized some of the major funnymen of his generation. Peter Cook, of the Beyond the Fringe comedy quartet, called him "the bubonic plagiarist" for performing a similar impression of Prime Minister Harold Macmillan similar to Cook's at Cambridge. Many of the Monty Python troupe had worked for Frost on earlier shows, and in the sketch "Timmy Williams Coffee Time" Eric Idle played Frost as a gladhander preening for TV crews while ignoring the plaints of a recently widowed friend. Pythonite John Cleese, on the radio show I'm Sorry...
...pieces I do about eating - and I still do at least one a year - are, to me, only interesting in that they're connected to American life. I don't cook. I don't know anything about food. I've never reviewed a restaurant. I think when I quit - about twenty years ago, before I took it up again - it was because it didn't seem like readers were getting that distinction. I'd get calls about, "Where's the third-best French restaurant in Chicago?" I don't have any idea, or even any credentials for deciding. I think...