Word: pavilion
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Dates: during 1960-1969
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...ROYAL PALACES (NBC, 10-11 p.m.). Sir Kenneth Clark, noted art critic, is host for a special tour of Britain's treasure domes: Windsor Castle, Buckingham Palace, St. James's Palace, Hampton Court, Kensington Palace, Edinburgh's Palace of Holyrood and the Royal Pavilion at Brighton...
Tallest structure in the overall picture below is the $9,300,000 U.S. pavilion, Buckminster Fuller's 187-ft. geodesic dome. In front of it, across an arm of the St. Lawrence, the Russians are lavishing $15 million on a vast exhibition hall roofed with a wing curved as if for takeoff. All exhibitors chipped in $45 million for the hexagon-sided theme pavilions ("Man and His World") at left on the far island. For the combination of an inverted-step pyramid and a truncated pylon in the picture at left, Great Britain is ignoring austerity to invest...
...shapes are even more exciting than the stakes. West German architects are pitching a swooping, reinforced tent over the pavilion at right, while France's designers support the roof of their eccentric circle from extended vertical ribs. Most eye challenging of all is Israeli Architect Moshe Safdie's "Habitat," a visionary, multilevel village, complete with shops. Prefabricated, prestressed concrete cubes are equipped with kitchens, bathrooms, wiring, plumbing, insulation and windows made in an assembly-line plant on the site. Then the units, averaging 80 tons apiece, are crane-hoisted into position like gargantuan building blocks. When the project...
Profitable Freeze. Yet he is also a reasonable man. In 1960, Franey left Pavilion to become vice president and top chef for the Howard Johnson chain of restaurants (785, plus 18 Red Coach Grills). Howard Johnson has been carefully moving into the profitable field of quick-frozen "gourmet" foods for its own dining rooms and for retail sales in supermarkets. Franey, therefore, forgot his French fury long enough to think about improving on the TV dinners his wife had bought...
...Still, a Pavilion chef would shudder at the Johnsonesque proportions Franey uses. His beef-burgundy recipe calls for 2½ tons of cubed beef, 60 gal. of burgundy wine, 600 lbs. of mushrooms, 700 lbs. of onions and 465 gal. of sauce. It serves...