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...supper-time-to the relief of the government-he was bawling for food. "I have only been able to preserve my physical powers with strong food," said the man who ruled Iran for 28 months, mostly while encased in pajamas, and lying on a cot. "I must eat three roast chickens every day ... a robust soup and a good dessert...

Author: /time Magazine | Title: IRAN: Problem Prisoner | 9/21/1953 | See Source »

...with Roast Tapir. The first language barrier to be cracked was that of the Cashibo Indians, who live along the Aguaytia River. There the linguists had a lucky start. Near the village of Pucallpa, they found a Cashibo named Gregorio Estrella, who had lived on the coast and learned Spanish. Recalls one of Townsend's team: "Gregorio led us to his tribe. They were so pleased when they found we wanted to live just the way they did that they built a house for us." As a starter, the linguists began asking the names of everyday things: banana, fire...

Author: /time Magazine | Title: Education: Learning a Written Language | 9/14/1953 | See Source »

...rest of the languages, Townsend's linguists did not always have the luck to find a Spanish-speaking interpreter. But their approach was always the same: gain the confidence of the Indians by living with them and sharing their food (including such exotic dishes as monkey stew and roast tapir). Once a team had learned a language, it set about publishing a simple reading primer...

Author: /time Magazine | Title: Education: Learning a Written Language | 9/14/1953 | See Source »

...trap door in the floor of his cockpit, wriggled into the narrow passage in the wing of his aircraft and tried to lower the wheel by hand. For 90 minutes he wrestled in the darkness of the wing while his copilot circled Seoul, burning up surplus fuel that might roast them alive if they crashed. But the wheel could not be lowered...

Author: /time Magazine | Title: International: Saved by Salad Oil | 8/24/1953 | See Source »

...stay at the 300-year-old Castle Hotel in Taunton, a visiting chevalier of the Cercle Gastronomique de Belgique went home to Belgium and talked his fellow epicures into awarding the English hotel its Grand Prix for the year. He was eloquent in praise of the roast duckling, the apple tart, the port-touched Stilton. Castle Chef Charles Instep accepted the prize (a silver cup, 18 inches high) for himself and England with becoming modesty. "We can't always please 100% of our customers," he said. "I just try to please...

Author: /time Magazine | Title: GREAT BRITAIN: Gastronomic Triumph | 8/10/1953 | See Source »

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