Word: parsley
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Dates: during 1970-1979
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...take a hotel suite-cum-kitchen, install a big round table and recruit a passel of local friends to sample his creations like Spaghetti Pavarotti. (Recipe for his sauce: half a tube of Italian tomato paste dissolved in olive oil, then mixed with grated Parmesan cheese and finely chopped parsley and garlic.) Nobody knows Pavarotti's precise poundage. He keeps his own scales and his own counsel. When asked how much he weighs, he replies: "Less than before...
...banned for human use after tests showed erratic side effects, and it is now legal only as a tranquilizer for monkeys and apes. It can be snorted as a powder, injected as a fluid or swallowed as a pill. But usually the drug is dusted or sprayed over parsley, mint leaves or marijuana and smoked. Some dealers doctor low-quality marijuana with it. Others simply sell it to naive youngsters as LSD, THC (the active ingredient in marijuana), mescaline or even cocaine...
...Mezzanine level Sunday, tuxedoed, pleasant, up-with-people-looking servants patrolled around with trays of hors-d'oeuvres oblivious to the pilferers who reduced them to hopeless shambles of parsley and potato chips within minutes...
...herb craze is directly linked to Americans' greatly heightened interest in cooking. No self-respecting cook would be without at least the culinary big four-thyme, basil, parsley and oregano-to which most gourmets would add rosemary, savory, sage, saffron, sassafras, tarragon, mint, chives, dill, lemon verbena, marjoram, fennel, sorrel, chervil, coriander, cumin, caraway and celery seed. From ajowan to zedoary, there are hundreds of other herbs available, in 17th century Herbalist John Parkinson's phrase, "for use and delight." To the delight of the vast army of health-food enthusiasts who use herbs, most of them...
There was never a question of too many chefs spoiling the mousseline. True, Bocuse had to send a launch to Sardinia for fresh parsley, and all the chefs had to get used to the ship's electric stove. Nonetheless, though accustomed to serving small gatherings (80 at most) from a nearby kitchen, the superstars quickly adjusted to mass-feeding with unfamiliar equipment from labyrinthine kitchens as far as seven decks below. The only near disaster came at lunch the first day, when the company hurled itself upon the buffet tables like famished refugees. (Thereafter, lunch was served at guests...