Word: michelsen
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Dates: during 1960-1969
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...fact the ordinary working-class German accounts for an increasingly large slice of the business. As one Bonn sociologist points out, the workingman uses smoked eel, sturgeon, venison, curried-rice salad, or even chocolate-covered grasshoppers to liven up his traditional light evening meal. "Today," says Alfred Peters of Michelsen's, which claims to be the largest importer of caviar in West Germany, "it's nothing for the lower classes to come in here and purchase caviar [at $50 a pound]. They are the new gourmets...
...smacking detail. Dallmayr's, a dim, medieval-style emporium with vaulted arches, displays its caviar and Japanese shrimp on cracked ice (artfully hiding its modern refrigeration equipment), while live carp, perch, pike and rainbow trout swim in ornate marble fountains. Hamburg's 150-year-old L.W.C. Michelsen's offers a scientific index to its 1,000-odd spices, exhibits Australian apricots, French bread baked the same day in Paris-and, of all things, Heinz cream-of-mushroom soup. Rollenhagen's in West Berlin operates a year-round airlift of fresh strawberries, lettuce, mangoes, papaya and eggplant...