Word: flavorful
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Dates: during 1960-1969
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...rooms and cocktail lounges, including an authentic 18th century English pub that was imported piecemeal and reassembled. Originally laid out near the turn of the century by a German count who envisioned it as an American Monte Carlo, the Broadmoor was finally completed in 1918 and given its unique flavor by the late Spencer Penrose, a flamboyant and openhanded Philadelphia socialite who made a fortune in Cripple Creek gold and Utah copper, and poured millions into the hotel and the surrounding area. Rates at the Broadmoor are fairly reasonable by luxury hotel standards, starting at $17 a day single...
...growing global flavor of U.S. business is putting a new stress on knowing the ways of international business. Stanford, Harvard, Alabama and De Paul have all set up international programs. Chicago will start one this fall in which students will take their second year at the London School of Economics or the Catholic University of Louvain, Belgium...
...richly varied, stylishly photographed settings that effuse the florid flavor of the period, the writing-directing team of Festa Campanile and Massimo Franciosa brings to the foreground an impoverished layabout named Meo (Paolo Ferrari). Meo bungles his way into the Vatican vocal conservatory that separates the boys from the men, bribes the surgeon not to operate on him, but somehow manages to retain a passable falsetto. Later favored by the nobility, the false capon cuckolds his patrons. He reveals his secret to one elegant lady (Anouk Aimée) while he helps her undress. Another (Barbara Steele) learns the truth...
...spent eleven years with Procter & Gamble as a plant man before moving to General Foods in 1942 to oversee new building. Not until 1951 did he switch to marketing. He became product manager of Maxwell House instant coffee, which the company was about to introduce with a "tiny flavor buds" campaign. Instant Maxwell bloomed. The company's coffee sales jumped from 10% of the U.S. market to a commanding 34% , brought in one-third of General Foods sales ($1.4 billion last year). Says Cook, a modest man in the kitchen: "I think instant Maxwell pulled me along with...
Scotch is aged in used barrels, which improve flavor and prevent undue evaporation. Best for the job are sherry-soaked, whiteoak barrels from Spain. Second best and far behind are used 50-gallon bourbon barrels from the U.S., in which most Scotch is matured. Because of rapidly rising Scotch demand and production, used bourbon barrels are becoming scarce, and have doubled in price over the past 18 months to $28 per cask...