Word: flavorings
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Dates: during 1980-1989
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...sport and the amateur game played in schools and in the Olympics. Regular volleyball employs six players a side on a hard-surface court, while beach teams consist of only two usually bare-foot acrobats who charge through the sand to get to the ball, giving the game the flavor of balletic misdemeanor. The ball used on the beach is somewhat heavier than the indoor one, mainly to counteract the effects of sea breezes. The object of both games is to make the ball hit the floor -- or sand -- on the opponent's side. Both sports are played...
Those funky singing California raisins may be in for some competition from a new kid on the block: the Craisin. Invented by Ocean Spray, a Craisin is a cranberry that has been dried and sugared to sweeten its tart flavor. The product is innocent enough, but the Craisin name has turned raisin producers sour. California growers, who spent $25 million last year promoting raisins, think Craisin is a rip-off. "If it's a cranberry, why don't they call it a cranberry?" asks Don Martens, a member of the California Raisin Advisory Board...
...association of international dishes and ingredients and its basically French cooking techniques. Whether such food is prepared by men or women, it is most successful when the surprise of novelty is tempered by a sense of familiarity, a feeling that though the dish is recognizably new, it evokes past flavor associations...
...with tarragon butter and buttressed against a crisp cake of threadlike Chinese noodles; roast quail with rhubarb bedded down on dandelion greens; and homespun corn cakes topped with caviar and creme fraiche. Similarly, Joyce Goldstein, chef-owner of the stylish Square One in San Francisco, creates an aura of flavor unity on a menu that may offer crusty Italian bread, Russian mushroom soup, pungent Korean steak and a very American spiced persimmon pudding...
...simmering sauce of endives, smoked pancetta and double cream fills the wood-beamed Venetian kitchen with its aroma. Bits of baby lamb are soaking up the flavor of juniper berries and white wine. Strings of homemade tonnarelli are drying nearby. Standing over her restaurant-size range, Marcella Hazan looks with mock astonishment at six blushing students. "You don't cook? What do you do? Starve?" It is her standard line when Americans complain that they don't have time to prepare real meals. "I despair," she says, waving a sauce-laden wooden spoon...