Word: flavorfully
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Dates: during 2000-2009
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...look at you like you're crazy," says Seamus Mullen, who poaches eggs from his parents' Vermont farm at New York City's Boqueria restaurant. But in Frank Perdue's America, it's only recently that there have been eggs good enough (local, organic, free-range) to add real flavor and make you feel safer playing salmonella roulette...
Teenagers buy the quick hair switch because "it's fun," giggles Adriana Zabarkes, 16, a senior at New York City's hautprep Trinity School. Besides, she adds, "nobody seems to like their own hair." In Los Angeles, where red is the hair flavor of the day, the aim among youngsters often is to imitate such scarlet-tressed idols as Teen Actress Molly Ringwald and Sarah Ferguson, the new Duchess of York. Older trendies are often attracted by the instant but revocable shock value. Explains Allan Mottus, publisher of the Informationist, a beauty-industry newsletter: "Monday through Friday you can have...
...Coke or Pepsi drinker? Do you pull into McDonald's golden arches or prefer to "have it your way" at Burger King? When it comes to toothpaste, which flavor gets you brushing, Colgate or Crest? If you think it's just your taste buds that guide these preferences, you may be surprised by what neuroscientists are discovering when they peer inside the brain as it makes everyday choices like these...
...answer may be, back to cooking's roots. "Last year, Madrid Fusion was all about machines, and two years before that, it was about chemicals," says Antoinette Bruno, editor-in-chief of Starchefs, an influential chef's magazine. "This year is the return to flavor." Several speakers at the conference concurred. Montse Estruch, of the Catalan restaurant El Cingle, boosted the taste of a beautifully presented San Peter's fish with a handful of violet petals. In a talk that drew on his own experience raising animals and vegetables for his Blue Hill restaurants in New York, chef Dan Barber...
...Cradle of Flavor: Home Cooking From The Spice Islands of Indonesia, Malaysia and Singapore James Oseland In this mix-and-match age, epicures around the world know how to roll sushi and concoct Indian curries. But practical knowledge of the cuisines of Indonesia, Malaysia and Singapore is relatively limited once you venture outside those countries. James Oseland, editor of the American foodie magazine Saveur, has dedicated himself to redressing this culinary oversight. In Cradle of Flavor-a delightful book that is part culinary anthropology, part travelogue-he draws on two decades of dining in Southeast Asian homes to serve...