Word: roasting
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...spring of 1784, a group of Harvard undergraduates, despairing of the poor quality of University food, decided to get together for a small private dinner of roast suckling pig and all the trimmings. Enjoying the meal and delighting in one another's company, the group made plans to get together more often for such dinners. Soon after, a few more undergraduates added to their group, they began to call themselves the Pig Club. Disliking the unpleasant connotations of the name, they later changed it to the Pork Club...
...steady 74° and filtered smoke out of the air. Luckier fans had "Spacettes" in gold lamé skirts and cowboy boots to guide them to their reserved seats ($2.50 to $3.50), their choice of three restaurants and a private club that offered everything from "king size roast prime eye of beef" ($5.50) to that old Texas standby, son-of-a-gun stew ($2.50). Almost all of them could go home later and boast that they were sitting "right behind the dugout": to ensure that they could, Hofheinz purposely built the Astrodome's dugouts 120 ft. long...
...died as he had lived - gorging himself on fine food with a willowy blonde at his side. The end came in Rome's Ile de France restaurant on the ancient Aurelian Way near Vatican City. Accompanied by blonde Anna Maria Gatti, 28, Farouk dined at midnight on oysters, roast lamb, cake and fruit. At 1:30 in the morning, as he enjoyed a postprandial cigar, Farouk said he felt faint, clutched at his throat and fell forward on the table. An ambulance was summoned and Farouk was placed in an oxygen tent at the hospital. Minutes later...
...over the U.S., overweight men and women are indulging in a new diet craze: drink all the martinis and whisky you want, stow away marbled steaks and roast duck, never mind the fats. Forget calorie counting, but avoid sugar and starchy foods as though they were poison. Adherents of the fad take as their battle cry the title of a paperback booklet, The Drinking Man's Diet (Cameron & Co.; $1). The book's contents are a cocktail of wishful thinking, a jigger of nonsense and a dash of sound advice...
Both the French and Germans contend that their schemes eliminate color distortions, which they claim may turn actors roast-beef red or grass overly emerald green when the U.S. system is used-over long-distance lines. U.S. technicians insist that such problems have long since been overcome, that the rival plans are too costly and that the French system has many other bugs...