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Word: goode (lookup in dictionary) (lookup stats)
Dates: during 1950-1959
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Usage:

...eating habits belongs to a man named Clarence Birdseye, a fur trader, biologist and Yankee tinkerer from Gloucester, Mass. On a trip to Labrador some 40 years ago, Birdseye began to wonder why fish and meat that he froze quickly in the -50° temperature tasted just as good and fresh when he cooked them six months later, while food frozen by the old, slow method lost much of its quality and flavor. Birdseye persisted until he found out why: quick freezing prevents formation of large cell-destroying ice crystals. He went back home to Gloucester, worked out a commercial...

Author: /time Magazine | Title: MODERN LIVING: Just Heat & Serve | 12/7/1959 | See Source »

...rich attractions were so strong that fly-by-night outfits rushed out poor-quality products, gave frozen foods a bad name with the public. Result: the "Great Blood Bath," in which dozens of companies folded. General Foods confidently rode out the storm, turned the profit corner for good as the public regained confidence in the industry...

Author: /time Magazine | Title: MODERN LIVING: Just Heat & Serve | 12/7/1959 | See Source »

Mortimer himself is a market tester every waking hour, often picks out a good product instinctively. He often tries out new products on his family. When he brought home a packa.ge of Minute Spanish rice, the family circle liked it so well that he had to go back for more. When he discovered that General Foods was market-testing the rice, "I thought to myself, now what the hell for? How scientific can you get?" Market testing stopped the next morning, and the product has gone on to become an excellent seller. "At General Foods," says Mortimer...

Author: /time Magazine | Title: MODERN LIVING: Just Heat & Serve | 12/7/1959 | See Source »

...revolution has already gone beyond the mere limits of natural food. General Foods' Tang is a completely artificial product created in the laboratory. Scientists have already isolated 30 volatile elements in coffee, some day may be able to produce artificial coffee that tastes just as good as the real thing. Charlie Mortimer, a "show me" man, admits that there are some practical limits to the revolution in the kitchen. Says he: "You cannot sell me on some new food called 'Glatsky' that will have all the nutrients of a steak. I want my steak...

Author: /time Magazine | Title: MODERN LIVING: Just Heat & Serve | 12/7/1959 | See Source »

Under One Roof. With his monocle, his grey, lavender-tinted gloves, his white forelock setting off Italianate good looks, Whistler cultivated an exotic showmanship to mask self-doubts about his craft. The company he kept added a satanic touch by being mad, neurasthenic, and sexually deviate or profligate. The most colorful of the odd lot was Charles Augustus Howell. One of his exploits was to dig up the coffin of Elizabeth Rossetti by moonlight to retrieve a manuscript her grieving husband, Dante Gabriel Rossetti, had buried with the body. Howell housed his wife, a bevy of artistically inclined mistresses...

Author: /time Magazine | Title: Books: Scorpions & Butterflies | 12/7/1959 | See Source »

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