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Italian businessmen call Eugenio Cefis "the ghost" because of his aversion to publicity. The low-profile approach is understandable. A former anti-Nazi resistance fighter and onetime head of ENI, the government oil agency, Cefis indulges an un-Italian predilection for sandwich-and-milk lunches at his desk. In 1971, at the age of 50, he became the head of Montedison S.p.A., Italy's biggest industrial concern but a shaky one. He promptly spun off about 15% of its operations and began a series of acquisitions that made Montedison the producer of 80% of Italy's synthetic fibers...

Author: /time Magazine | Title: Business: Highflying Ghost | 10/15/1973 | See Source »

Customers get almost as little discretion as the help; their burgers come wrapped, with ketchup and mustard applied in precise, premeasured splats. A rugged individualist can order his burger "without," but he will have to discover that concession on his own; McDonald's does not advertise it. One sandwich is unalterable: the Big Mac, a double burger whose interstices are occupied by alternating dollops of onions, pickle chips, cheese, lettuce shreds and a "special sauce," the formula for which is guarded like an atomic secret (see diagram next page...

Author: /time Magazine | Title: FOOD: The Burger That Conquered the Country | 9/17/1973 | See Source »

Slipping into foodservice-ese, he predicted there would be "certain less expensive dishes--more casserole-type presentations, perhaps, and more sandwich-soup-type presentations." He said, however, that the Food Services Department would serve to "maintain the current variation in the menu cycle" as much as possible...

Author: By Richard J. Meislin, | Title: Raisins Cut From Menu As Food Costs Soar | 9/17/1973 | See Source »

...think that most students would rather have a bacon, lettuce and tomato sandwich at lunch than have bacon at breakfast," he said, "but this is something we'll have to talk to the students about...

Author: By Richard J. Meislin, | Title: Raisins Cut From Menu As Food Costs Soar | 9/17/1973 | See Source »

...moderate expense try The Blue Parrot. The Parrot is a hang-out for artsy types who linger over their meals, and if you don't mind waiting for a table or sharing your table with an artsy type this is as nice a place as any to get a sandwich or a snack of cheese and crackers. The luncheon menu is varied--the offerings range from a simple BLT sandwich to Hungarian goulash. Beer and wine is served, but the coffees are your best bet. The Parrot Viennese Velvet (coffee with ice cream, brazilia, and whipped cream) is the best...

Author: NO WRITER ATTRIBUTED | Title: The Glutton's Guide to Harvard Square | 9/17/1973 | See Source »

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