Word: manhattans
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Dates: during 1960-1969
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Flashes of Purple. It is Tanzanite's uncanny visual resemblance to the sapphire, the second-biggest seller (after the diamond) among precious stones, that made a gemologist at Manhattan's Tiffany & Company hail its discovery as "the most exciting event of the century." Although it actually is a three-colored stone that shows flashes of purple and green, its predominant color is a deep royal blue. Since "blue is the most popular color in gems," according to Henry B. Platt, vice president and director of Tiffany's and the man who gave Tanzanite its name, the potential...
...soul-food cookbooks have just gone on the market, and every week or so soul-food restaurants open in white sections of Manhattan, Chicago, Los Angeles and cities in between...
King of Wings. At Manhattan's West Boondock, tor example, miniskirted waitresses ply the tables while a jazz combo plays softly in the background; there is a wine list, and Diners' Club or Carte Blanche cards are honored. The Player's Choice, a restaurant on Los Angeles' Sunset Strip that claims to be "strictly soul," is jammed to the rafters each night with customers-90% of them white- dining with apparent gusto on such soul specialties as barbecued ribs and yams. Melvin's, a soul-food place in the heart of Boston's department...
...Little Kitchen, an 18-seat restaurant on Manhattan's Lower East Side, got such good newspaper reviews that its Negro owner-cook, who calls herself "Princess Pamela," finally closed the place for three weeks last month to get a rest. In Detroit, Charlie Red, owner of a soul-food takeout business who is known locally as the "King of Wings," reports that orders from whites for his fried chicken wings in barbecue sauce have nearly quintupled in the past two months. The craze has even spread to Paris, where Leroy Haynes, an expatriate Chicagoan, serves Spanish yams and African...
...them by. Considering the tastelessness of the cuisine, the soul-food fad seems certain to be fairly short-lived. For many Negroes, it is long since over; it ended, in fact, as soon as they could afford better food. "Let white folks eat hocks and collards," says a black Manhattan stockbroker. "I'll take a rare steak and French fries any time...