Word: wildness
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Dates: during 1990-1999
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...affluent (and should take care that what we imported to Japan and Germany does not advance what we like to call the "Third World"). But ah, Innocence, how sublime they benefits! Maybe, Professor Nye, you should drop this whole disturbing subject, and you, President Bok, should bring your wild ideas back with you to Stanford. Paul D. Hanson Master, Dudley House
...spectacle has been closely watched at Smolny Institute, headquarters of the deposed Communist Party. Ideology secretary Yuri Belov criticizes the radicals for "repeating our mistakes" and claims that they have created a "wild and barbaric" multiparty system. Despite the Communists' disastrous showing in local elections, Belov believes the party has the only effective organizational structure to prevent the city -- and nation -- from plunging into anarchy. The party, for example, has carefully maintained its ties to Leningrad's powerful network of military factories...
...Native Americans" are waging a similar campaign against the word "Indian," which is associated with cowboys and the Wild West and has nothing to do with their actual origin...
...cooks too fast and has a lingering aftertaste," he complains. "I couldn't even make stock from the carcass, because the bones have an oily taste." At Le Bernardin, considered by many to be New York City's best fish restaurant, chef Eberhard Mueller draws a somewhat finer distinction. "Wild salmon is much better for a marinade, as in gravlax. It also stays firmer and has great intensity of flavor." He adds, "Farm-raised salmon is a very good product and is easy to work with. I can give you an exact recipe, and it will turn out a certain...
...products. Even Bouley buys some farmed oysters. At Manhattan's 21 Club, chef Michael Lomonaco is extravagant in praise of cultivated scallops, raised on Cape Cod -- "beautiful, absolutely delicious." Al Falchi, who owns the Waterfront Restaurant in San Francisco, buys farmed fish because "you never know how long a wild fish has been sitting on the boat." Perhaps the last word should go to Paul Constantin of New Orleans, who has ridden the catfish wave at his nouvelle Creole restaurant, Constantin's. "Tourists come here to give different foods a shot," he observes. "Look, if they'll try raw oysters...