Word: crusts
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Dates: during 1980-1989
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...Pillsbury Co. of Minneapolis. The industry leader since the early 1970s, Jeno's has watched its slice of the market shrink to 20% since Pillsbury acquired Totino's in 1975. Fighting back, Jeno's sued Pillsbury last October for a mouthful of pizza sins, including "pizza crust patent infringement." In its suit, Jeno's maintained that Totino's had stolen the secret Jeno's crisp crust production process and had copied part of the company's packaging...
...There's no arrogance quite like that of a competitor who thinks big money makes him the sole proprietor of creativity, the father of technology and owner of the rainbow." May the crispiest crust...
...masterpiece of museological taste and a tour de force of cultural displacement. The New Hebrides slitgongs and the row of towering, slender Asmat mbis totems, some of them 21 ft. tall, seem to inhabit a world of pure form, primitive Apollonianism heavily inflected by Roger Fry. Even the crust of old blackened blood left by ritual libations on some of the African idols is politely referred to, on the museum's labels, as "sacrificial material...
...Here are most of my paintings, Morandi said to a reporter in the mid '50s, pointing to a thick dried crust of waste pigment that had accumulated through years of wiping on the crossbar of his easel. Morandi erased more paintings than he finished; his self-editing was relentless, a fact which should give pause to anyone who supposes there might not have been much difference between one still life and the next. But the differences, like the nature of his work itself, are hard to catch in words. One can easily say what the paintings are not. They...
...recipes inevitably show up in other books, but usually in different forms. Callen's version of pounti, the prune-and-ham pie from France's Auvergne, for example, differs in important respects from Anne Willan's formulation, and both are worth trying. The pie crust, filled and adorned to suit the native palate, is almost universal. The pissaladière of southern France and Switzerland's zwiebelwähe are sisters under the skin to the Italian pizza-of which, Callen notes, there are many more than 100 variations. Russia has its kulebiaka, Morocco...