Word: riches
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Dates: during 2000-2009
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...screening with some appreciative applause and rather more vigorous boos, and gave plenty of ammunition to both sides. Yet you can say something about the 53-year-old auteur that couldn't be applied to everyone with films in the competition: he's a real moviemaker, a composer of rich imagery as evocative as it is provocative, a master matador at waving a red cape in front of the most jaded viewers and getting them to charge...
...above all else. Watching What We Eat is a readable combination of sociology and wit sure to appeal to TV-food addicts, though kitchen novices might feel overwhelmed by the dense subject matter and obsessively detailed descriptions of lesser-known chefs and their programs. Still, it's a topic rich enough to reward deeper study - all the more reason to Tivo the next season of Top Chef...
...fresh from the prestigious Guildhall School of Music & Drama and the London College of Music - that elevates dinner at Bel Canto from an evening meal to a night at the opera, but the food plays a mean second fiddle. Bistro classics include a beautifully caramelized shallot tatin and dill-rich salmon gravadlax, king prawn and black pearl scallop skewers, and hot chocolate fondant with violet ice cream. Still, the most delicious parts of the meal come with a side of virtuoso cadenzas...
...what should high scorers do? For one, they can build a rich social network of friends and family, and engage aggressively in ways that challenge their mental as well as physical capabilities. "I truly believe that a lifestyle that incorporates greater socialization and greater use of the mind is what is most important for reducing risk of Alzheimer's," says Nixon, who is also director of the Center of Excellence on Brain Aging at New York University Langone Medical Center. And if this screen can inform more people about their risk of developing dementia - and encourage younger folks to start...
...called the ibérico. During the last months of their lives, the pigs are allowed to roam freely over a landscape known as the dehesa, feasting on nothing but grass and acorns. The resulting hams, which are dry cured for an average of two years, boast a rich, full-flavored meat that is simultaneously sweet and salty, nutty and grassy. In Jabugo and nearby Aracena, two towns renowned for producing some of the best ham in Spain, a good ibérico ham sells for around $540. (See pictures of what the world eats...