Word: gu
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Dates: during 1970-1979
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...medical pathologists have joined in the continual replaying of the trial of the Maid of Orleans. In 1958 Scholar Isobel-Ann Butterfield and her physician husband John theorized that an advanced infection of bovine tuberculosis might have led to the phenomenon of Joan's hearing voices. Critic Albert Guérard was right when, in a review of one of the thousands of books about her, he said: "The last word on Joan of Arc will never be uttered...
...Michel Guérard, 44, owner of a three-star restaurant in Eugénie-les-Bains, near Lourdes, and foremost practitioner of la cuisine minceur, the cooking of slimness: "The most important tool of a chef is his tongue. Taste, taste, taste! And don't forget color. I combine my vegetables the way a painter arranges his colors-until he obtains the exact effect that he wants...
...strange ailment that triggered the new concern is a disorder of the nervous system called GuÍllaÍn-Barré syndrome. Named for the French doctors who described it in 1916. it begins with paralysis in the legs and may gradually spread upward to the hands and arms and the rest of the body. Most people eventually recover (the death rate is 5%), but if the breathing muscles are seriously impaired, a respirator may be needed during the critical period. No one knows what causes the paralyzing nerve inflammation, though the syndrome seems to strike more often after...
Officials of the U.S. Public Health Service's Center for Disease Control (CDC) were first alerted when a number of states reported a disturbing trend: GuÍllaÍn-Barré syndrome seemed to be occurring with greater frequency among people who had been inoculated than among those who had not. A quick survey confirmed their fears: only one out of every five Americans (nearly 40 million) had received their swine-flu shots. Yet, of the 107 suspected paralysis cases in 18 states, more than half-at least 58 people, including six who later died-had been inoculated...
Ironically, the perfectionist who developed the cuisine minceur still prefers to cook with the butter, cream, eggs and flour that he virtually outlaws. "Minceur is much more difficult," admits Guérard. "It demands great care and forces you to push your ideas. In five years, when the minceur is fully developed, it will be easier. But now I still prefer to forget the calories and cook gourmand." In fact, following publication of his minceur book, Guérard will issue one on gourmand cooking. But his longer-range goal is to "marry" the two cuisines-by which he means...