Word: marcoes
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...reach this pinnacle? Ice cream was perfected in the U.S., as all honest chauvinists know, but it was not invented here. Nero liked to eat flavored ice, according to Paul Dickson's scholarly and amusing The Great American Ice Cream Book, and in the 13th century Marco Polo returned from the Orient with a recipe for some sort of frozen dessert with milk in it. Catherine de Medicis appears to have introduced sherbets and ices, possibly ice cream, to France in 1533, when she arrived there with her retinue to marry the future Henry II. Beethoven, during the mild...
...Loeb Rhoades brokerage firm provide a glimpse of the shape of things to come in finance. With the help of computers, plastic credit cards and toll-free long-distance phone calls, these money supermarkets are carrying out perhaps the most significant change in the way people handle money since Marco Polo discovered the Chinese using paper currency in the 12th century...
DIED. Jaime RoldÓs Aguilera, 40, President of Ecuador and youngest elected head of state in South America; in a plane crash that also killed his wife Marta, 39, Defense Minister Marco Subia Martinez, 51, and six others; in the Andes Mountains. A Guayaquil lawyer, Roldos entered the 1978 presidential race as a stand-in populist candidate for his politically prominent uncle-by-marriage (who was ruled ineligible to run) and went on to win a runoff the following year by the largest margin in his nation's history, ending nine years of dictatorship...
...hasn't been the best year for the white stuff, of course; team member Marco Elser recalls "making sure to stay in the course at Williams, or you'd go off into the dirt." And Eric Alberecht thought it was "distracting" to have to "ski through a stream in the middle of a race" at Cannon Mountain...
...Italians, fortunately, are resistant to culinary trends. After all, pasta is pasta is pasta. Nevertheless, ever since the tales of Marco Polo's bringing back ice cream and noodles from the Far East, Italy has been receptive to worthy new dishes and techniques. This apertura is explored in The New Italian Cooking (Atlantic-Little, Brown; $15) by Margaret and G. Franco Romagnoli, who in two previous books have done a commendable job of explicating la cucina italiana for Americans. Their new book largely concerns itself with the adaptation of traditional recipes to contemporary methods and lifestyles: using an electric...