Word: sweets
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Dates: during 2000-2009
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...course tasting menu was $29--and Batali was soon feeding downtown artists, actors and, crucially, reporters. He became the most charismatic of the young New York City chefs--fun, funny, a little crude. There was something brash about his willingness to serve a just-picked strawberry drizzled with sweet balsamic vinegar rather than do something more complex and chef-ish like extruding a berry-vinegar solution into a foam. Great California chefs like Jeremiah Tower (for whom Batali briefly worked) and Alice Waters launched the American culinary revolution in the 1970s by trumpeting fresh ingredients above all. Twenty years later...
...familiar pink packet has become emblematic of America's diet obsession. Sweet'N Low, the low-cal sugar substitute, was invented by Brooklynite Benjamin Eisenstadt, who also created sugar packets, Butter Buds and Nu-Salt. His creativity may be genetic: his grandson is the gifted pop-culture historian Rich Cohen. In his new book, Sweet and Low, Cohen tells the rollicking saga of Grandpa Ben's business, "taken over and stripmined by hooligans." The battle over this vast family fortune leads to feuds between siblings, corruption, lawsuits and the ultimate disintegration of the clan. It is Cohen's good fortune...
...sweet deal all around. Coldplay gets to do right by the environment; the impoverished Indian villagers not only get the mangoes but will also earn money from the CO2 locked in the trees when the gas is sold on a surging new market--one that trades carbon saved for carbon burned...
...produce $1 of economic output. But that means there is a lot of room for improvement, and saving energy by cutting waste is less expensive than building new coal plants. It also reduces dependence on foreign energy and comes carbon and pollutant free. "Efficiency really is the sweet spot," says Dan Dudek, a chief economist at Environmental Defense. Beijing agrees: the government aims to reduce energy intensity--the amount of energy used relative to the size of the economy...
...toothless 18th century Nawab would otherwise not have been able to gnaw his way through it. If all these stories make you hungry, Collingham thoughtfully supplies several historically accurate recipes, ranging from the zard birinj, a rice dish eaten by the Mughal Emperor Akbar, to the Besan laddu, a sweet handed out to pilgrims at Tirupati, the most famous of Hindu temples. Although, as the author herself advises, you might want to stay away from the 12th century recipe for roast black rat from the court of King Somesvara...