Word: gourmet
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Dates: during 1980-1989
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...than buyers. Said one shopper at Lord & Taylor in Manhattan: "The crowds come in, but they don't purchase anything. This is a day for tourists in New York." Traffic was brisker and customers seemed to be less tight-fisted up the street at Saks, where high-priced gourmet foods and designer clothing were selling smartly...
Marshall Marcovitz, 45, is the president and founder of the Chefs Catalog in Deerfield, Ill. His 450-item catalogue sells professional-quality gourmet kitchenware to home chefs. Five years ago Marcovitz left a 20-year career with Edward Don & Co., a restaurant supplier, to market his own pots, pans and food processors. Marcovitz, a home chef who says he has used every item in his catalogue, is looking for sales of $5 million this year...
...Britain, too, the gourmet must be willing to travel. Great British Cooking: A Well-Kept Secret (Random House; $15.50) somewhat exaggerates the paucity of three-star menus in the scept'red isle. It is no longer quite true, as the old saw had it, that the English have only three vegetables, two of them cabbage. However, English-born Jane Garmey roams far and wide to bag the better culinary hand-me-downs. Though a number of great Continental chefs left their imprint on upper-class English fare-Carême, Escoffier, Francatelli and Soyer all lived for years...
Candlelight flickers softly in the room, dancing on the tablecloth and glinting on the goblets' crystal stems. The elegant table, laid for eight, is set for a lavish gourmet feast, and the guests, clad in evening gowns and tailored suits, talk of Herodotus and scientific ethics over white wine, blanched vegetables and cheddar cheese fondue. In the seat of honor, Emily Vermeule, professor of Fine Arts, discusses her excavations in Cyprus during the Turkish invasion. It is Jim Mitchell's dream come true...
...different they are. Now formal, gourmet affairs, the dinners are held in a spacious, elevator-equipped Berkeley St. home that Mitchell moved into when its previous occupant, Richard Pipes, left Harvard's History Department last spring to join President Reagan's national security team. Long dresses and dark suits are de rigueur and a typical menu features artichoke hearts with baby shrimp, stuffed onions and chocolate mousse. For those who are not used to using three goblets, three forks and three spoons. Mitchell can offer practical advice: "Don't worry about waiting." Mitchell tells one dinner companion who hesitates over...