Word: gourmets
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Dates: during 2000-2009
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...Gourmet chocolate in Japan is usually associated with the obligatory truffle assortments purchased for male co-workers before Valentine's Day. But recent television programs extolling the cancer- and heart-attack-preventing nutrients in rich, dark chocolate have elevated the confectionery to the status of red wine. It's good for you and you can be snobbish about it. Product placards in the top chocolate shops and caf?s now list where the cocoa bean was grown as well as the percentage of cocoa in each mouthwatering morsel. The latest varieties have that distinct Japanese twist: fillings range from the requisite...
...Meanwhile, groups led by Domini Social Investments, which manages $1.8 billion, jolted P&G, the nation's biggest coffee company, with a shareholder resolution demanding that it consider Fair Trade. After protest rallies and a grass-roots campaign, P&G last September launched a Fair Trade line under its gourmet Millstone brand. So far, it is sold only by mail order, but P&G signed an agreement with activists to begin offering it in thousands of supermarkets. Says P&G spokeswoman Tonia Hyatt: "We have a goal of being a leading Fair Trade seller...
...degree in the history of art and architecture (then called fine arts). Now the Lee brothers wander in and out of the best kitchens in Manhattan, observing chefs and divulging the secret behind creations such as, say, Tuscan duck l’orange. They have been published in Gourmet, Food and Wine, Travel and Leisure and GQ, and they have written not just about food but also about exploring their beloved South Carolina. “They’re good utility bladders,” says their editor at The Times, Sam Sifton ’88, who regularly...
...record straight, FM decided to consult an expert: Oken Stroh, deli-meister at Cardullo’s Gourmet. Stroh maintains that lunar cheese is undoubtedly hard, like parmesan. Maybe a Gruyère, he muses, or a Comet (pronounced co-may, comme les français). Then revelation strikes: Appenzeller, a firm, full-flavored Swiss. Just the right texture and bouquet...
Those in the know place her as a key contender, despite her not having that essential ingredient: her own TV show. "The next Martha? Who knows. Not impossible," says Ruth Reichl, the editor in chief of Gourmet magazine. "She's the only one who is a cook, a stylist and a businesswoman." Barbara Fairchild, the editor in chief of Bon Appetit, is equally impressed. She describes Hay as "such a down-to-earth person. She's not Martha, and I think a lot more people can identify with her. She struck me as someone who would be pretty easy...