Word: corns
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Coca-Cola responded to the sugar industry's criticism with a four-page press release accusing the Sugar Association of misleading the public. The company acknowledged using corn syrup for the past five years. Coca-Cola pointed out, however, that the fructose in corn syrup, as every high school science student should know, is as much a sugar as sucrose, the technical name for beet or cane sugar. "The fact of the matter," said a Coca-Cola spokesman, "is that sugar is sugar is sugar." Even so, in May the company changed Coke's label to read "high fructose corn...
Some cola purists beg to differ. Says Gay Mullins, a retired real estate investor from Seattle who founded the Old Cola Drinkers of America and helped lead the successful protest against the new Coke: "Corn syrup is like lead in my stomach. It doesn't give me the lift. It makes me sleepy." But industry analysts perceive no difference. Says Montgomery Securities' Emanuel Goldman: "Original and Coca-Cola Classic are one and the same thing...
...results are often so tempting that even Julia Child, the reigning resident French chef, is being swept up in the tide of Americana. Says Child of a resent experiment with corn-bread sticks: "Well, they're just delicious. I also did abalone burgers, and I use soy sauce now, which I never used to. Also Chinese black beans, Tabasco sauce and an occasional chili pepper. It has freed me." As American chefs begin to surpass French counterparts as status symbols, many restaurateurs snap up baby-faced graduates such professional cooking schools as the Culinary Institute of America (C.I.A.) Hyde Park...
...Wilkes' Boarding House in Savannah, where guests sit at community lunch tables and help themselves from ten to twelve bowls and platters of meats, salads and vegetables. Nor is it at the Virginia Rowell McDonald Tea Room in Gallatin, Mo., where fried gizzards, tomato rosettes and roast chicken with corn-bread dressing are being served as they have been for the past 54 years...
...Rosenzweig and her partner Ken Aretsky opened this snug, intimate restaurant with its bosky seasonal mural just a year ago, and it soon had a two- to four-week waiting list for peak-hour reservations. She has a special talent for lamb and duck dishes. Other outstanding offerings include corn cakes with caviar and crème fraîche, chimney-smoked lobster, quail with beet sauce, warm apple timbale with caramel sauce and chocolate bread pudding...