Word: menu
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Dates: during 1960-1969
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...sort of celebrity for whom headwaiters snap to attention. When he walks into a Manhattan restaurant, hardly anyone notices. But he notices everything. Is the decor adequate? Does the headwaiter seem anxious to get on to someone else? Is there any single offering out of the ordinary on the menu? Is the wine overpriced? Is the busboy attentive to such details as discarded swizzle sticks and filled ashtrays? Are the service plates set just right? Then, having eaten and paid for his meal, Craig Claiborne, food and restaurant editor of the New York Times, goes on his way, full...
...Councillor ticked off the items on the menu for the victorious players: antipasto, ravioli, meat balls, and Italian wine...
...priced shoes and much more-up to $2 for a $20 pair-on higher-priced lines. Although food prices are expected to edge down again after their startling climb, people are generally paying more for meals in restaurants; some restaurants even tack apologetic little notices onto the menu announcing that they must add an extra charge to steak, crab or lobster dinners. The prices of drinks are edging up too; in expensive Manhattan restaurants, a martini now mixes at $1.40. Going to the movies is a steadily more expensive pastime, and seats for Broadway musicals will soon smash...
...education for her girls. She is a sharp critic of what she calls "the smorgasbord school," where students get a wide, undirected choice of elective courses that adds up to a smattering of everything and a challenge from nothing. She prefers what she calls the "plate dinner-and-dessert" menu, in which basic courses are balanced with a few enticing extras. That philosophy comes fittingly to Margaret Clapp, who was a writer of poetry, a teacher of English, a Ph.D. and a respected historian before moving to the 500-acre, 90-year-old Massachusetts school 16 years ago (TIME cover...
What Goes Up ... The steaks, roasts and other beef cuts that now constitute 50% of the average American's meat menu cost 11% more last month than they did a year ago. Pork is 16.5% higher; in many places, pork loin has risen from 590 a lb., to 790, and bacon costs as much as $1 a lb. As shoppers substituted chicken for beef and pork, poultry prices inevitably rose by 7% (current U.S. average price for fryers...