Word: flavors
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Dates: during 1940-1949
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Sandwiched in between its usual weekly vaudeville show, RKO has some really first class entertainement this week. Count Basie, his band, and Maxine Sullivan, the girl whose Scotch has real flavor, are currently playing and singing there. Basie is such a genuine master of his mode of expression, he even makes the vaudeville seem fairly unobtrusive. In fact there are four couples of jitterbugs that do not once make you want to tear your hair, and who actually seem to belong in the show, because the Count plays...
...what is even more amazing, the whole picture keeps within the limitations of its own claims with commendable restraint. It's not a universal theme, and it's not a great picture, and it doesn't try to be either. What it does try to do is capture the flavor and the essence of the America of the twenties, and this it does with perfection and big-hearted ridicule. It's parody all the way through, but it never crosses the line to become burlesque. It has the sure and subtle touch that makes true parody...
...this whimsical tale, which marches like the King of France up to the inaudible stamp, then back again, Thompson added a fresh, unaffected, transparent score packed with singable melody. Listeners, noting the conventional harmonies, the archaic touches, the occasional flavor of Handel's music, decided that Thompson in his music, as Kipling in his story, was turning to the past...
...rhythms. Pixinguingha, a 250-pound Negro medal winner of the Brazilian National Academy of Music, puts in some featherweight flute-playing. Two sides are emboladas: as folkish to Brazilians as Frankie and Johnny is to Americans. Of the fascinating chants by Indian singers, one has so strangely Gregorian a flavor that it seems to show the hand of the Portuguese fathers who braved the Amazon jungles three centuries...
Modern scientific dehydration is fast. Like fast-freezing, it preserves the flavor and some 90% of the vitamins of fresh food. Typical new technique is that of Sardik Food Products Corp. of Manhattan, which has spent the last decade and $2,000,000 on much research and little production. Sardik's vegetables are first cooked, cooled, pulped (fruits are pulped raw), then sprayed in a 3/1,000-in. film on revolving drums, where heat drives off 96% of their water in ten to 20 seconds. Steam rising rapidly from the food prevents oxidation, as when apples turn brown. Vacuums...