Word: wells
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Dates: during 1970-1979
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...only does The Who's old material sound vital now, the new songs are as powerful as anything the punks or the new wave set down. There are other supergroups, like the Eagles or Fleetwood Mac, who turn out a kind of well-tooled pop that beats The Who in the charts. There are even other hard-rock groups, like Led Zeppelin, that lay down a kind of sugar-lined bombast that can razzle-dazzle the record buyer. The Who's cumulative sales exceed 20 million records. The members' individual wealth?Townshend, Entwistle and Daltrey are all millionaires several times...
...resurrection, Mod was a kind of berserk street refraction of traditional English clubmanship. Having the right clothes and shoes was important. Riding the right motor scooter was important. Gobbling the right pills in the right quantities and listening to the right music were important. All this has been captured well in Quadrophenia; there is a kind of masquerade Mod revival in England right now. Townshend, however, points out that the original Mod movement "was about fashion, but that doesn't mean it was superficial. Fashion, in a sense, is description of events after the fact. And the Mods had great...
...cuisine. Its glories flow from bountiful game, fresh- and saltwater fish, beef and lamb, though the Scots have always relied on grain. Their baps, bannocks, buns, oatcakes and scones are among the world's finest daily breadstuff's. Warren provides sound recipes for loaves and fishes, as well as for sturdy broses (porridge soups) and broths like the celebrated cock-a-leekie and crab-based partan bree; and, most memorably, the breakfast dishes, like oatcakes and honey, so highly praised by Samuel Johnson...
Many Scottish staples date back to the Vikings, who are believed to have introduced Aberdeen Angus cattle as well as curing and salting techniques-whence such delicacies as kippers, smoked salmon and mutton ham. However, there is a regal and Continental tang to the best of Scottish food, traceable to the nation's French connection, the "Auld Alliance" that began with the marriage of Scotland's King James V to Mary of Guise-Lorraine in 1538. Like a fogbound Catherine de Medicis, she arrived at Holyrood with chefs, recipes, wines, liqueurs, desserts and other Gallic trappings then unknown...
...Allemande and venison that was "dark, brown-fleshed, hot and soused [with red wine and cognac], over which the red-currant jelly has laid a cool, sweet surface." These and many, many other delights are recollected in tranquillity. Side by side with Marcel, Dining delivers the soul as well as the how-to of the bourgeois Brillat-Savarin...