Word: flavors
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Dates: during 1940-1949
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...that colleges in 32 states and the District of Columbia have contributed at least one graduate to our staffs-for having so many different academic backgrounds helps us tell our national news in the round-and helps us report our state news to the nation with the true idiom, flavor and perspective...
...page debut fell short of the prospectus. Author Van Doren's discussion of his Dutch-English ancestry and why he is nonetheless American was more charming than illuminating. Ellsworth Huntington, Yale professor of geography, discussed What Geography Does To America with too much educational zeal and a faint flavor of patronage. Paul Gallico relieved this solemn though unponderous tone with a lightweight piece designed to prove that Americans love baseball because it is their one escape from female domination...
...other semi-final that brought back to the championships their oldtime excitement and flavor...
Crossbreeding Tells. Three years ago, however, a British chemist named A. C. Thaysen began to explore yeast's possibilities as a straight food. He developed a new strain (from a variety called Torula utilis) with a pleasant, nutty flavor, so cheap to produce (10? a lb.) that the British Government has started building a plant in Jamaica to make 2,000 tons of Thaysen's "food yeast" a year.* Chemist Thaysen at most expected to serve his yeast in concentrated doses to supplement a poor diet; despite its pleasant flavor, he did not conceive of Torula utilis...
...minute (without air the yeast would ferment the sugar). After twelve hours the prodigiously growing yeast, having multiplied its original weight 16 times, is a ton of flavorsome food. In its uncooked form it is a dry, light, brownish powder with a meaty, nutty or celery flavor, depending on the variety...