Word: shellfish
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...Marx. The Queen (who is Lord High Admiral of the United Kingdom) and Prince Philip, turned out in his Admiral of the Fleet's dress blues, had a wardroom lunch with 50 Ranger officers. The menu included lobster, despite Her Majesty's widely supposed aversion to eating shellfish abroad,* and wine, thanks to a Washington waiver of the rule against shipboard drinking...
...innocent. In Burma one traditional method was to make each party light candles of equal size; whoever had the candle that lasted longest was the winner. In Borneo the opponents poured lime juice on two shellfish; the decision depended on which fish squirmed first. Though some of the roots of the jury system can be traced back more than a thousand years to the Carolingian kings of Continental Europe, such alternatives as trial by combat and trial by ordeal endured for centuries. Today the idea of trial by jury is enshrined in several guarantees of the U.S. Constitution. The Sixth...
Historians of presidential dress and eating habits take note: Anwar Sadat has an aversion to shellfish and dinner jackets. Marginalia in the great sweep of international affairs, of course, but such items were priorities for the White House staff as it planned last week's double date for Anwar, Jihan, Ronnie and Nancy. It was the first state dinner in the Reagan Administration at which men wore business suits instead of black tie. Not a shrimp or crab claw was to be seen. But the Reagans' high style was very much in evidence, reinforcing their reputation...
Lunch at 1 p.m. in the White House second-floor dining room is a wooing session with representatives of 20 Hispanic organizations. As usual, Reagan dines with gusto: a rich shellfish soup, filet mignon, artichoke salad, California red wine and fruit compote. He assures his guests that five Hispanic appointments to the sub-Cabinet are "in the pipeline." By 2:15 p.m. he is back at his desk, making phone calls and signing papers...
...different kettle of poissons, drawn from dozens of national cuisines, is Ruth A. Spear's Cooking Fish and Shellfish (Doubleday; $16.95). The theme of her book is "taking fish seriously," which steak-and-tater Yankees seldom do, even on the seacoasts. Americans are blessed with a biblical abundance of seafood; some 200 varieties pass through Manhattan's Fulton Fish Market. They range from the eel (Anguilla rostrata), much prized by Mediterranean diners, to squid, abalone, Boston scrod, the sadly underrated pike and San Francisco Dungeness crab. American oysters-notably Lynnhavens, Bluepoints, Chincoteagues and the Pacific Olympias...