Word: mediterranean
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Dates: during 1980-1989
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...area in the forseeable future. Indeed, it is unfortunate and even a little surprising that before '67 most of the concerned nations did not recognize Israel's right to have a military and security influence over the territory. The section of Israel between the pre- 1967 boundaries and the Mediterranean is only eight to 13 miles wide, and contains 67 percent of the country's population and 80 percent of its industry. The strategic vulnerability of this heartland until the Six Day War put Israel in a completely untenable position--Arab armored columns and artillery possessed the ability...
...Tripoli, Arafat was surrounded on three sides by Syrian and rebel Palestinian forces and on the fourth by the Mediterranean. As he had done at Beirut in the summer of 1982, when he was fighting the Israelis instead of the Syrians, he delayed and postured as long as possible in the hope that some Arab states, and perhaps even the superpowers, would come to his rescue. The Soviet Union had already stressed to its Syrian clients the need to "overcome strife and restore unity" within the P.L.O., but the effect on the Syrians had been negligible...
...audience, as Turkish Cypriot Leader Rauf Denktash shrewdly surmised, was far larger than the modest throng that gathered in Nicosia last week to cheer his proclamation of a new Turkish Cypriot republic on the divided Mediterranean island. It was a ringing declaration, but as soon as it was made public, Turkish Cypriot officials added an odd qualifier. The decision, they said, was not irreversible: what Denktash really had in mind was to call the world's attention to Turkish Cypriot demands, frustrated so far, for a federated Cyprus. Under the Denktash formula, equal political weight would be given...
...date comprehensive study of this exemplary but little-known cuisine. She calls it "a magnificent peasant cookery in the process of being updated . . . modern, honest, yet still close to the earth." An inventive cook and author of two classic books, Couscous and Other Good Food from Morocco and Mediterranean Cooking, Wolfert found herself committed to "a passionate long-term enterprise" that took five years to complete...
...Portugal's caldo verde, a delicate blend of kale, potatoes and sausage. One chapter is devoted to vegetable potages, including the soupe au pistou of southern France, Italian garbanzo and pasta soup, and gazpacho. Fish soups include a spicy Peruvian chowder, Italian zuppa di pesce, and a Mediterranean concoction flavored with Pernod, as well as an elegant oyster stew and a striped-bass offering from Manhattan...