Word: paddleford
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Food Aflame. The food columnist would also rightly take much of the credit for the revolution in the American kitchen-the use of more herbs and spices, cheeses for dessert, "bowling" salads in open view of the guests, barbecuing almost everything. The New York Herald Tribune's Clementine Paddleford. whose Sunday This Week column appears all over the U.S., reported that housewives in her home territory, Manhattan, Kans., are turning to gourmet dishes barely a step behind amateur cooks in her adopted town. "Everybody wants to do flame cooking," said she. "And in Chicago, they want the flame three...
Last week Harvardman Bill Nichols changed his formula a bit. He dropped Emily Post (who went over to the American Weekly) for a livelier "Everybody's Etiquette" with such guest lecturers as John Kieran (etiquette for birdwatchers and motorists). And for eager eaters, he signed up Clementine Paddleford, the New York Herald Tribune's food expert...
Clementine Paddleford, an angular, friendly and fortyish spinster, is "food markets editor" of the New York Herald Tribune. Last week, sniffing some savory news from afar, she flew out to Fulton, Mo. to see what was cooking, sliced herself a cut of the Churchill-Truman story...
Back in New York, Clementine Paddleford hastily scrawled two columnsful of hentracked copy, so her public, reading on Page One what Churchill said, could read on page 26 what Churchill ate. It was a classic example of the kind of mouthwatering food coverage that draws 100,000 letters a year...