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...christened until the mid-18th century, when it was named in honor of John Montagu, the fourth Earl of Sandwich. A dedicated gambler, Montagu one day slapped a slab of meat between two slices of bread so he could eat without getting greasy fingers or being distracted by a fork and knife as he concentrated on the gaming table. This sort of convenience has delighted sandwich fans ever since. Extolling Montagu's contribution in Getting Even, Woody Allen wrote, "He freed mankind from the hot lunch. We owe him so much." Other countries dally with sandwiches--France with its croque...

Author: /time Magazine | Title: Food: Sandwiches: Eating From Hand to Mouth | 6/16/1986 | See Source »

While more than 2000 alumni and their families frolic at the Essex County Club this week, Harvard will fork over almost $1 million to pay for the major reunion festivities. But with nearly $7 million already donated this year by members of the three major reunion classes, University finance administrators are assured that their investment is paying...

Author: NO WRITER ATTRIBUTED | Title: Families For Free, Millions in the Mail | 6/3/1986 | See Source »

...this era of fiscal frugality, state and federal governments have become more and more reluctant to fork over the $100,000 needed to build just one cell. Judges are beginning to order the decrowding of prisons, claiming that the current conditions represent cruel and unusual punishment...

Author: By Matthew H. Joseph, | Title: Overburdened Prisons | 4/19/1986 | See Source »

...Ronza notes, "you can get big arguments around any family dining table about the shapes of pasta that should go with different sauces." Large flowerets of broccoli, for example, do not work with long strands of linguine or spaghetti because it should be possible to pick up with a fork the solids in the sauce as well as the pasta. Big chunks of vegetables and meat are far better with the little ears (orecchiette) or penne. Finer ingredients, such as peas and minced prosciutto in a creamy sauce, are more suitable to delicate pastas that are twirled. That twirling...

Author: /time Magazine | Title: Food: Pasta: a Matter of Form | 2/3/1986 | See Source »

EVER HAVE TOO MUCH spaghetti at an Italian restaurant? Spaghetti isn't the most glamorous of meals, but it's good solid food. But eat too much of it, and the pasta expands in the stomach till the fork-twister feels like a lead zeppelin...

Author: By T. M. Doyle, | Title: Too Much Sauce | 11/8/1985 | See Source »

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