Word: po
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Dates: during 1970-1979
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...chefs, all of whom parted with special recipes. Marthe Faure, who owns the 72-year-old Auberge Saint-Quentinoise just outside Paris, contributed veal kidneys du prince, which is one of the few French dishes to employ bourbon whisky; it also won her the coveted Grand Prix of the Poêle d'Or in 1968. Though Peter says grandly in her preface that "we are liberated from the potato, which modern industrialization has made tasteless," her chefs offer five tasty dishes made with the proscribed pomme. An intriguing zucchini soufflé mistral comes from Colette Maudonnet, whose restaurant...
...Po plain north of Parma stands a shining monument to the Harvard Business School. The largest pasta factory in Italy, it now produces more than a fifth of all the spaghetti eaten here. It is American owned and run according to all the newest methods. All steel and glass, humming machinery, it is a symbol of the new Italy, the post-war industrial revolution that has transformed a rural agricultural-based economy into a modern industrial state. Northern Italians have watched that transformation: the grandparents belong to a rural world, a preindustrial way of life that had continued almost unchanged...
OVER AT THE Sham Shui Po residential camp on Liechikok Road, James Reid has a problem. Ten thousand of them, in fact. Sham Shui Po is the largest of the eight compounds--row after row of what used to be white army barracks. But now they are filled with refugees, standing in the three foot aisles or lying on the army-issue 4-inch mattresses atop the rows of pink metal bunks. Reid's camp is full-up--ten acres for 10,000 people...
...commandant Reid seems numb to the entire situation. The pale blue walls in his airconditioned office near the camp's entrance are peeling and Reid has been working at Sham Sui Po long enough to know his routine. He takes a long puff on the first of a string of cigarettes and leans back to describe the camp. His voice is as disconnected from what it is saying to you as the camp is from the swankiness and luxury of the Peninsula Hotel--a 15 minute ride away...
Venice's recovery has not been easy. Many wells have been capped; aqueducts now bring in water from the Po Valley. To reduce the smog that has been eating away at Venice's marbled monuments, factories have installed filters on smokestacks and homeowners are turning increasingly to natural gas instead of sulfurous coal. City fathers are also planning new sewage systems, as well as a widening of the shipping locks that lead into Venice's historic lagoon. All that should help ensure the survival of this crowning jewel of the Adriatic...