Word: couscous
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Besides the fast food items, innovations in dining hall menus also include shrimp and chicken stirfries, couscous, and tabouli. Although these have received mixed reviews from students, it appears they are here to stay...
Students diverge widely in their views of the couscous and the tabouli. Miles F. Ehrlich '87, a Quincy House resident, has nothing but good things to say about the couscous. "The couscous is just perfect," Ehrlich says. "It strikes that perfect balance between clumpiness and granularity. I shiver with delight after every bite...
...that the meals work on a six-week cycle which repeats itself throughout the school year. There are some minor changes from cycle to cycle--depending on the particular season. "This year we have made many changes," says Hennessey, adding that the changes include the addition of potato skins, couscous, tabouli and some kinds of Mexican food to the standard menu. "We try to find out what the students like and don't like," says Hennessey. "If the change is feasible, we make...
...European homes. Speaking the Judeo-Spanish language of Ladino, the Sephardim could not follow the cadences of its Central European equivalent, Yiddish. Accustomed to Middle Eastern pastimes, they were little taken with cafes based on the coffeehouses of Vienna and Budapest and filled with Hapsburg-era music. Raised on couscous, they had no taste for gefilte fish. Even their religious customs differed from those of the Europeans: at Passover, for example, the Sephardim are allowed to eat rice and legumes, which are forbidden the Ashkenazim. They also sometimes indulge in exuberant rites, energetically re-enacting the Exodus and slapping each...
...France (Dial; $24.95), Wolfert presents the first up-to-date comprehensive study of this exemplary but little-known cuisine. She calls it "a magnificent peasant cookery in the process of being updated . . . modern, honest, yet still close to the earth." An inventive cook and author of two classic books, Couscous and Other Good Food from Morocco and Mediterranean Cooking, Wolfert found herself committed to "a passionate long-term enterprise" that took five years to complete...