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Croissant outlets range from trendy restaurants to chains of cafes like California's Croissants USA. The leading American croissant maker is Vie de France, based in Vienna, Va., a French bakery chain that is 65% owned by the Grands Moulins flour-milling firm of Paris. Vie de France opened its first outlet in Rockville, Md., in 1972. Turnover limped along at about $4 million annually until 1978, when the company started a major marketing program for croissants. Now the company sells 950,000 a week from its bakeries and from 18 retail stores in 13 cities. Vie de France...

Author: /time Magazine | Title: Acquired Taste | 4/12/1982 | See Source »

...according to regional tastes. Sophia Taylor, 64, has learned low-sodium cooking in a follow-up program for hypertensives in Jackson, Miss. Because she is used to salt-heavy Southern dishes, some of the things she was warned against are special. Avoid instant grits. Do not use self-rising flour, because it is full of soda and baking powder. Do not cook with salt pork. Use yeast-leavened bread. The course also gives instruction on how to make low-sodium corn bread and biscuits. Recalls Taylor: "Before my taste buds adjusted, the squash, the okra just tasted yukky...

Author: /time Magazine | Title: Salt: A New Villain? | 3/15/1982 | See Source »

During 1981, Shcharansky was often kept on a 1,300-to 1,400-calorie meatless diet consisting of some fish, cabbage, potatoes, bread and cereal, plus minute amounts of flour, oil and tomato paste. On alternate days he received only bread, hot water and salt. Shcharansky, who weighed about 134 Ibs. at the time of his arrest in 1977, was down to about 110 Ibs. He was hospitalized for 33 days at the end of the summer. According to his mother, Shcharansky was subsequently sentenced to spend three more years in prison instead of spending this time in labor camp...

Author: /time Magazine | Title: Dissidents: Torture by Diet | 2/1/1982 | See Source »

...Marxist composer in striped pants and gold cuff links who talks about revolution while sipping Calvados and puffing unfiltered Gitanes in an elegant hotel restaurant. "Because you're a socialist, people expect you to dress in flour bags and eat garbage," says Germany's Hans Werner Henze, at 55 the leading composer of his generation. "But I say better a Communist in a Rolls-Royce than a Fascist in a tank...

Author: /time Magazine | Title: Music: Marxist Art, Capitalist Style | 12/7/1981 | See Source »

Mokhtar's large family, like millions of others, survives only because of price subsidies that keep down the cost of seven basic products: wheat, flour, sugar, rice, tea, vegetable oil and butane gas, which is used for cooking...

Author: /time Magazine | Title: Hard Times Ahead for Egypt | 11/23/1981 | See Source »

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