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Word: restaurateurs (lookup in dictionary) (lookup stats)
Dates: during 1970-1979
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Usage:

When a German-born restaurateur named Charles Feltman first popularized the frankfurter on a roll 100 years ago, the Coney Island Chamber of Commerce refused to endorse the sobriquet "hot dog." They thought it might evoke notions of processed mongrel. Today the public has less fanciful worries. According to the U.S. Department of Agriculture, since 1937 the frankfurter has gone from 19% fat and 19.6% protein to 28% fat and only 11.7% protein. (The rest is water, salt, spices and preservatives.) This deterioration is yet another of technology's ambiguous gifts...

Author: /time Magazine | Title: Time Essay: The Decline and Fill of the American Hot Dog | 10/2/1972 | See Source »

...next day, the column moved 13 miles north to Chon Thanh, a lazy town of tin houses with thatched roofs between Lai Khe and An Loc. The townspeople, exuding the blithe fatalism common to many Vietnamese, seemed to be enjoying the show. "Some people are scared," confessed Restaurateur, Tu Ca, "but not enough to leave. Some of the rich have taken their children to Saigon, but all the regular people stay." Ca intended to stay and defend his reputation for serving the town's best chao long (a soup concocted of pork, noodles and vegetables...

Author: /time Magazine | Title: The World: On Highway 13: The Long Road to An Loc | 4/24/1972 | See Source »

Part of Jahn's rise to eminence as Europe's biggest chain restaurateur is the result of using American methods of mass purchasing and strict cost controls. Another ingredient is a deft instinct for customers' inner needs. His restaurants are gemütlich, the food is solid, and the prices are 10% to 20% lower than almost anywhere else-precisely what he would want for himself, despite his success. A chief deputy, Rolf Schielein, says of Jahn: "Basically, he has retained his waiter's mind...

Author: /time Magazine | Title: WESTERN EUROPE: A Fortune from Fowl Fare | 11/15/1971 | See Source »

...importance and his character; in the process, they also betrayed the fact that, even in this drab age, the life of a spy can have its high points. A natty dresser who bought his clothes in Regent Street, Oleg was known as a big spender who, according to one restaurateur, "thought nothing of picking up an £80 [$192] tab." He had a wife and seven-year-old son in Moscow, but British newspapers linked him with at least five women in London?an Israeli student, a Czech student, two English secretaries and "a gorgeous Russian blonde,"?Irina Teplyakova...

Author: /time Magazine | Title: The World: Spies: Foot Soldiers in an Endless War | 10/11/1971 | See Source »

Died. "Prince" Mike Romanoff, eightyish, Hollywood's reigning restaurateur-raconteur for more than two decades; of a heart attack; in Los Angeles. That no one knew Romanoff's precise age is a fitting footnote to the life of a legendary impostor who at various times passed himself off as Rasputin's assassin, the son of Victorian Prime Minister William Gladstone and a cousin of Czar Nicholas II. Actually, there is evidence that he was born Harry F. Gerguson, the son of Russian immigrants. After trying his hand at farming, peddling papers and bumming, the flamboyant phony with...

Author: /time Magazine | Title: Milestones, Sep. 13, 1971 | 9/13/1971 | See Source »

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