Word: frenched
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...other officials in France weren't as reserved about signaling their discomfort over the tainted win. French Sport and Health Minister Roselyne Bachelot admitted that her "feelings are split between what you might call cowardly relief and great consternation." Her Cabinet colleague Economy Minister Christine Lagarde went further, telling RTL radio Friday that she found it "sad to qualify by cheating" and saying the situation merited a rematch. In apparent anticipation of FIFA's ruling against that possibility, Lagarde then said that when "rules are bad, you have to call them into question...
...Politicians weren't the only ones weighing in. One of the main unions representing French teachers, SNEP-FSU, released a statement condemning Henry's "indisputable cheating" and said the initial comments by officials seeking to minimize the controversy reflected the attitude that "the most important thing in sport is to win." Jean-Louis Triaud, president of the Girondins of Bordeaux pro soccer club, said Wednesday night's outcome had produced "a bad image of soccer and a bitter victory." And veteran French sports announcer Thierry Roland called both the cheating and its consequences for Ireland "a scandal - a disgrace with...
...Such wide disapproval in France was in stark contrast to the wide public support former French hero Zinedine Zidane received following his infamous head-butting incident with an Italian opponent during the 2006 World Cup final. Perhaps this is the reason Henry himself finally stepped up with a near mea culpa. In a statement sent to the British TV channel Sky Sports, Henry broke his silence since his postmatch admission that he had handled the ball, acknowledging that "the fairest solution would be to replay the game." He insisted that the use of his hand during the game...
...started the meal with fried oysters and remoulade (tartar sauce’s more interesting cousin, an aioli-based condiment usually flavored with pickles, chili, a touch of curry powder, and other ingredients particular to each chef). Fried oysters are classic Cajun fare, using a mollusk loved by the French but, at the time of the dish’s creation, inexpensive and largely overlooked in the United States. Tossed in a thin, crunchy batter and deep-fried, the juicy oysters, drenched in tangy remoulade, burst with flavor and steam heavily when they split open. Tupelo’s were...
Cajun cuisine is at the core of a culture defined primarily by its mixed identity. The term itself is a deformation of “Acadien,” originally used to define the French Canadian colonizers of the bayous of lower Louisiana, but which has now come to apply to the diverse population throughout the region. These people are one of many unique segments of American immigrant societies—poor, subjugated, and concentrated into local majorities—that incubated and grew a coherent cultural and artistic style. The culture has produced Zydeco music, its own French dialect...