Word: sushi
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Dates: during 1980-1989
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...most obvious exception being Japanese food. Like French cuisine, the Japanese style was first made popular by gastronomic trendsetters -- chefs in fashionable restaurants, fancy-food stores and the food press. French and American chefs, experimenting with nouvelle cuisine, became fascinated by the aesthetics of Japanese food. Japanese restaurateurs and sushi masters came $ to the U.S. in response to a demand that had already been created...
...TIME WHEN East Asian Studies, sushi bars, and visas to China are becoming increasingly trendy items, there reappears on the literary horizon an important and previously "lost" work whose intellectual voyage takes one back to the origins of the West's Oriental fascination. Raymond Schwab's book is a major critical undertaking whose ambitious task is reinterpreting a self-conscious moment crucial in the development of contemporary western civilization and thought. Quoting Friedrich Schlegel's quest, "we must seek the Supreme Romanticism in the Orient," Schwab's original hypothesis attempts, with compelling evidence, to trace 19th century Europe's Romantic...
Agreed Kenneth Grullon '86. "Why don't they just hang some sushi...
...midnight on P day, pornographic posters had disappeared in Kabuki-cho, love hotels had transformed themselves into business hotels, and some strip joints had become coffee shops. The only neon in sight ornamented conventional pubs and restaurants, sushi shops and fast-food outlets. The first police patrol of the area after the crackdown booked only 27 offenders, mainly for soliciting, keeping a restricted business open after hours or permitting minors on the premises. One barker was unfazed. "Politicians and police think they can stamp out pink," he said, "but it all has to go somewhere --someplace darker and dirtier...
...second glance you begin to wonder. The t-shirt depicts different types of sushi, the legs in the blue jeans shake incessantly, and the shoes rest on the floor or his suite in Boston's Ritz-Carlton...