Word: segments
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Dates: during 1980-1989
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...Gosh! Lookit! Oh boy! Those unique, familiar chirrups and chortles of gustatory delight are wafting through the kitchen once more as cameras record another salivant television series by Julia Child. The wood-notes wild, the vibrato delivery, the blue-eyed conspiratorial beam have changed little since the first segment of The French Chef went out over the Boston area's WGBH-TV on Feb. 11, 1963. Only this time, as the camera closes in on stockpot and saute pan, cleaver and colander, the mistress of cuisine is not demonstrating the joy of Gallic cooking. Dinner at Julia...
...more dropped eggs, lumps in the sauce or uncarvable suckling pigs. Dinner has a slick new format, a grant of about $1 million from Polaroid, one of her previous underwriters, and, of course, mouth-watering color. Instead of concentrating on the making of a single dish, each 30-minute segment will include the preparation of a dinner for ten, an interview with a master chef and a winemaker, a "gathering" sequence in which Julia seeks out her raw materials at their source, be it a crab boat or cheesemaker, and shots of the actual cocktail party and dinner...
Richards' life after the operation, arguably the talk's most interesting segment, gets the lightest treatment. A relatively successful female tennis pro after facing opposition from authorities, she now coaches first-ranked Martina Navratilova and has resumed practicing opthamology. She says her father has accepted the switch, and her son, after about of psychotherapy, has adjusted to "his daddy becoming a lady...
...Harris's, elsewhere sympathetically portrayed, has this stereotype forced upon her. "Ever after, she used the same phrase...'Instant take!' she would exult, tossing back her handsome white-blond head and whinnying like the very expensive palomino pony she much resembles." Alexander's efforts to push this initial descriptive segment of the book to artistic heights falls flat...
...ever widening gap has opened between the new jobs that are being created and the skills of available workers. This skills shortage afflicts not only laid-off workers in fading industries, but also young people just entering the work force and wage earners already on the job. Each segment needs massive retraining. Says Albert Angrisani, Assistant Labor Secretary for Employment and Training: "Everybody, no matter what the occupation, has to understand that the skills they come out of high school or college with are not going to get them through a lifetime of work...