Word: food
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Dates: during 1960-1969
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...reason: a dramatic breakthrough in agriculture known from one end of the vast subcontinent to the other as "the green revolution." Within four years, despite its approximately 540 million population, which is increasing at the rate of 13 million a year, India expects to achieve self-sufficiency in food production. That prospect is the result of a combination of ambitious' innovations: extensively used new high-yield strains of rice and wheat, chemical fertilizers and advanced irrigation techniques. The revolution's effects can already be seen across the northern plains stretching from the Punjab and Uttar Pradesh...
Increased Harvests. Nonetheless, there is ample evidence that such a revolution is changing not only India but much of the world. In Pakistan (pop. approximately 135 million), where an ambitious birth control program-using such slogans as "Grow More Food, Breed Fewer Children"-has reduced the birth rate from 3.3% to 2.5%, self-sufficiency in food will be achieved this year. Vastly increased grain harvests have been gathered in the Philippines, Ceylon, Turkey and Mexico. In South Vietnam, the IR8 rice strain (TIME, June 14) has been so successful that the Viet Cong have sought to discredit it by telling...
...media won't be cowed. Just recently, Craig Claiborne, food editor of the N.Y. Times, served up an "exaltation of pates," and a headline a few days ago heralded an "exaltation of sopranos." No, gentlemen, this is not the game. If we wished to point up the origin of the pates, we might serve up a gaggle (though, more strictly, geese are a gaggle only when on water; they are a skein when in flight, I don't know what they are on a plate, minced). More likely, it would have been wise to invent a term--a mouthwatering...
Chewing on a chitterling, even after it has been carefully cleaned and cooked, is rather like chewing on a football bladder. So soul-food restaurants that cater to whites rarely carry chitlins on their menus, instead stick to more conventional dishes, such as shrimp gumbo, "smothered" pork chops and ham hocks. Even those have little appeal to a gourmet palate. Soul food is often fatty, overcooked and underseasoned. Vegetables are boiled with fatback for so long that their taste and nutritional value go up in steam; meats have to be sprinkled liberally with salt and pepper to give the eater...
...rooms, television or even newspapers. Members wear sport clothes, bikinis or sarongs, and hardly anyone carries around any money. The club's youthful employees, recruited from France and other countries, wear no uniforms, accept no tips and mingle freely with the guests. The emphasis is on food and fun. The club serves hearty if standard French cuisine-langouste à la parisienne is a typical dish-and an unlimited quantity of free wine at meals...