Word: forkfuls
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...spit 220 nails a minute. "I'm going to make you lay square eggs," he told one of his pilots last week. "I'm going to hand you a copilot who's all thumbs, a bombardier who can't hit his plate with his fork, a navigator who can't find his own feet...
...publication date approached, nervous apprehension became plain madness. She raved. She heard voices. She might literally have starved herself to death had Woolf not been with her at the time. "Every meal took an hour or two; I had to sit by her side, put a spoon or fork in her hand, and every now and again ask her very quietly to eat and at the same time touch her arm or hand. Every five minutes or so she might automatically eat a mouthful...
...Only by Fork. The 140-year-old family-owned Agnesi company is a heterogeneous blend of old and new. The new plant, so automated that only three men handle all milling operations, sits among old buildings in Imperia, 80 miles southwest of Genoa. Surrounded by hills and served by a wheezing one-track railroad and the winding two-lane Via Aurelia, a relic of the Roman Empire, Agnesi's Imperia businessmen air-freight their goods to Scandinavia more easily than they can ship it to Rome. From their isolated offices, they ring up the highest long-distance telephone bills...
...made only from expensive durum wheat; lately it has become even more expensive because the company began importing U.S. and Canadian wheat when demand outran Italian supplies. But Agnesi spaghetti also sells for more, and proud Nonagenarian Paolo further insists that it be consumed correctly-with only a fork and with as little sauce as possible. Shocked when he heard that Germans were eating spaghetti as a side dish to sausage, Agnesi dispatched Imperia's best chef to the Munich trade fair to cook up 35,000 servings and teach the Hausfrauen their spaghetiquette. Germany is now the company...
...overcome the American complex about weight by stressing that hard-wheat spaghetti contains only 300 calories a serving and is rich in B and E vitamins. Agnesi hopes to prove that it is also so filling that Americans, who can be distinguished at the table by their knife, fork, spoon, twirl, twist, scoop, slurp, and even chop, techniques, will not reach for richer foods...