Word: soused
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Dates: during 1970-1979
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...aware that much of this is heavy-handed, I am a sous'd gurnet. But even if the play has been heavily cut, many scenes transposed, some themes unexplored, others smashed over your head, the trappings of this production are never less than fascinating: Sellars never lets his audience go. Maybe there's no reason for Enobarbus to make love to a character called Fortune (a fatalistic composite of minor officers, advisors and soothsayers), but then I'm not sure I understand the (flamboyantly) sensual Enobarbus of this production at all (although on his own terms, Topher Dow plays...
...grove of graceful palms. A waterfall tumbles from fern-covered volcanic rocks, and the warm, aromatic scent of lemons and oranges fills the air. Last week one of the chilliest, dreariest; mushiest winters in years was refusing to let go. But New Yorkers could celebrate eternal spring sous verre. The New York Botanical Garden Conservatory had just opened after two years of costly restoration...
...trouble was, as the film critic of the Paris daily Le Monde put it, the movie summoned up more nightmares than nostalgia. For, Chantons sous I'occupation (Let's Sing under the Occupation) was an 80-minute documentary on the good life in Paris under Nazi rule in 1940-44. Interspersed among shots of Chevalier mugging and clowning were newsreels of Wehrmacht troops marching up the Champs-Elysées, the swastika fluttering on the Eiffel Tower, and German soldiers ogling nudes at the Lido nightclub. Even grimmer was the shot of the roundup of 13,000 Jews...
...Bocuse begins his day at 5 a.m. by searching the local farmer's market for the freshest produce. He avoids supermarkets as he would canned soups. Then he is likely to go over the day's menu with his sous-chef, Robert Dubuis, before driving off to surrounding villages in search of freshly killed game and freshly made sausage. One of the new school's creeds is to avoid whenever possible food that has traveled long distances; favorite dishes tend to be seasonal and local...
...jewel of Volume Two is the recipe for French bread. French people, it should be noted, do not bake their own bread: rather, they truck over to their local boulangerie in the a. m. with a couple of sous and buy it fresh. Mrs. Child and her co-author, Simone Beck, spent two years and 285 pounds of flour while working up a French bread recipe for Americans to use in their own kitchens. It takes seven hours, involves such diverse equipment as a folded bath towel, a razor, a hot brick, and dexterous fingers, but the result...