Word: gourmets
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...fact, Harvard's gourmet meal didn't go unnoticed by the 'outside world...
There is no real plot. The main character, Angela (Mimi Schultz) is a bored nine-to-fiver with an active fantasy life. Her fantasies, of a grass skirted shaman (Jon Shanker), of a gourmet-loving CIA agent (Michael Montoya), of Angela's mother (Zoe Sarnat) in a space-suit and of a liaison between the delivery boy (Damien Reynolds) and Angela's gay coworker (Neil Farnsworth) make up the bulk of the play's activity. The rest of the play features Angela slumped lifelessly at her desk or in bed while a voice-over drones on about her unfulfilling life...
...full stomach began to growl embarrassingly when I saw the rice-stuffed grape leaves, quiche, tabouli and curried chicken salad--Eureka!--gourmet food (at least compared to those cardboard, so-called Harvest Burgers we eat in the dining halls). I encountered cheese heaven, full of cheeses with names that sounded like people (Sao Miguel) and places (Double Gloucester). Even the names I couldn't pronounce, like Krinos Kefalograviera, sounded better than cottage cheese. My eyes widened when I saw the sandwich bar and the make-your-own salad bar. Oh, freshly squeezed juices and fresh fruits: Asian pears! Starfruit! Organic...
That was in 1937. Since then, this country has begun to look beyond Fannie Farmer and meatloaf; cook books and gourmet shops have proliferated; chefs are in great demand. At its worst, this trend has spawned yuppie cuisine and a surfeit of goat cheese, but despite these excesses there is something to be said for eating well. And much has been said, particularly by Fisher, by California chef Alice Waters, and by my personal idol Julia Child--each of whom is paid tribute in Joan Reardon's recent book, M.F.K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures...
Fisher, who died in 1992, wrote all about food--from Queen Elizabeth's breakfasts, to cooking with war rations, to her own favorite indulgences. Like Child and Waters after her, she was not particularly gourmet while growing up but tell in love with food during a stay in France. So in her writings Fisher hoped to promote the sort of "education of the palate" that she had received abroad...