Word: goulash
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Dates: during 1980-1989
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...Allied terms at Versailles were harsh. France would regain Alsace and Lorraine, as well as a trusteeship over the rich coal mines of the Saar. The Austro-Hungarian and Turkish empires would be chopped up into a goulash of new nations like Czechoslovakia and Yugoslavia. A newly independent Poland acquired parts of the German industrial area of Upper Silesia, Posen and West Prussia, providing it with a corridor to the Baltic Sea. Germany alone would be disarmed, forbidden to maintain more than 100,000 troops or have any major warships, submarines, warplanes or tanks. Germany would have to admit formally...
...many countries, the collection is rich and varied. Like many Met productions, the book is visually gorgeous; in fact, it is too pretty to cook by. It would be nice to have a recipes-only version for the kitchen. With luck it would still include Sherill Milne's Hungarian goulash soup, Regina Resnik's cold stuffed veal roast and Placido Domingo's opulent zarzuela de mariscos, a symphony of shellfish, wine, saffron, olive oil, peppers and garlic...
...road from a boot in the face to what the Hungarians call goulash Communism is long. It is also challenging because it raises fundamental questions about the nature of totalitarianism. Totalitarianism is about the perfection of power, the centralization of control. In the face of imperfection and devolution, what happens to the totalitarian idea...
Over the years, a unique bargain has been struck between Hungarians and their leaders. In return for conceding Soviet domination of their country, Hungary has been granted special license to dabble in free markets and private initiative. Dubbed "goulash Communism," Hungary's balancing act between socialism and capitalism is Janos Kadar's legacy to his country. In 30 years, his public image has come full circle. If open elections were held tomorrow, Kadar, at 74, would win by virtual acclamation...
Ivens, who wrote the excellent Glorious Stew, whisks with authority through the steamy world of navarin, khoreshe, blanquette, ragout, jambalaya, estouffade, carbonado, col lops and pot-au-feu. She presents Italian, French and Viennese versions of Hungarian goulash, "five fragrances" stew from China, and two savory South American specialties: puchero criolla, a Latin version of New England boiled dinner, and carbonada criolla, beef stew served in a pumpkin. One notable entry is a veal stew from Jerez, Spain's sherry capital, redolent of fino; a dish from Italy is called maiale affogato, meaning drowned pork, in white wine...