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How Marcella Hazan Made Italian Food All-american

Chefs were trained to cook French food, and thats what any chef who wanted to make a name and charge fancy prices served. Today, a new restaurant without pasta (even if it’s gluten-free) on the menu is a rarity, risotto is ubiquitous, and no serious diner would give a second thought to an ambitious restaurants charging as much for Italian food as for French. Americans eating out prefer Italian food, cheap or expensive; the Olive Garden has grown to 800 locations since its opening in 1982, and last year had $3.5 billion in sales. This would not have happened, at least with the speed it did, had Hazan not been such a skilled, clear, rational teacher — and had her husband and writing alter ego, Victor, not been one of the most gifted prose stylists ever to write about food. Because the Hazans championed fresh vegetables many people had never heard of (artichokes, fennel), olive oil and — above all — simplicity and clarity in cooking, they can be argued to have had even more influence on how Americans cook than Julia Child, a similarly gifted teacher and writer whose rise immediately preceded theirs and probably made it possible. Both Child and Hazan were the creatures of a newly powerful media machine that for the first time turned its interest to food. Hazan began as an emigre with degrees from northern Italian universities in natural sciences and biology, yet found herself with little to do in Manhattan, where Victor had been summoned to work in his family’s fur business. Friends who exclaimed at the exotic, unfamiliar dishes she served them convinced her to start informal classes, which came to the attention of Craig Claiborne, who brought attention to chefs and cooking in a way no journalist had before because he did it at the New York Times. He invited himself over to lunch, wrote about it and her classes, and after the day his story ran, on Oct. 15, 1970, Hazan wrote in her 2008 memoir, “I have never since then had to be concerned about how to occupy my time.” The book that the couple published in 1973, “The Classic Italian Cookbook,” was invariably compared to Child’s “Mastering the Art of French Cooking” in its comprehensive, step-by-step approach that brought any dish within reach of a patient, interested home cook. Like Mastering, the Hazan’s book seemed to put the entirety of a glorious cuisine that had only been available to a privileged few into the hands of any cook. The comparisons between the two books were set in stone when Child’s editor at Knopf, Judith Jones, took over Classic from another publisher (as she had done with Child’s) and re-designed and publicized it.

Consumers Buying More Specialty Food, Survey Says

10. Customers must use their MVP card, which allows them to take advantage of lower prices available throughout the store. If a customer does not have a MVP card, they can sign up for a free one at checkout. Purchases of alcohol, tobacco, gift cards, lottery, and postage stamps do not count toward the $40 purchase requirement. Customers can view full details of the promotion online at www.FoodLion.com . About Food Lion Food Lion, based in Salisbury, N.C., is a company of Delhaize America, the U.S. division of Brussels-based Delhaize Group ( DEG ) and operates more than 1,100 supermarkets. The company employs approximately 57,000 associates delivering quality products, low prices and service to customers in 10 Southeastern and Mid-Atlantic states. For more information, visit www.foodlion.com . @yahoofinance on Twitter, become a fan on Facebook Related Content Chart Your most recently viewed tickers will automatically show up here if you type a ticker in the “Enter symbol/company” at the bottom of this module. You need to enable your browser cookies to view your most recent quotes. Search for share prices Terms Quotes are real-time for NASDAQ, NYSE, and NYSEAmex when available. See also delay times for other exchanges . Quotes and other information supplied by independent providers identified on the Yahoo!

Food Lion Offers Customers Free Holiday Dinner Coupon Through its “Shop, Collect and Earn” Promotion

Consumers surveyed say they spend about one quarter of their at-home food dollars on specialty options like artisanal chocolates, cheeses and oils. “The results confirm that consumers are responding to the wealth of innovative foods and beverages being produced today by food artisans and entrepreneurs across the U.S.,” says Ron Tanner, the Specialty Food Association’s vice president of communications and education. “Specialty food has become part of the daily diet for a majority of Americans.” The findings are based on an online survey conducted by Mintel International in August 2013 of 1,486 adults age 18 and older who purchase specialty foods. The results are published in the October issue of Specialty Food Magazine . Specialty foods were defined as foods of premium quality, that are often made by small or local manufacturers, have ethnic or exotic flavors and are foods that are distinctive. Some 43 percent of specialty food consumers use their mobile phones to buy food, and nearly half buy foods with locally-grown ingredients. Genetically modified organisms are emerging as a hot topic for specialty food consumers, who are four times more likely to seek out non GMO foods than are non-specialty food consumers, the survey found. Specialty food consumers tend to be young, affluent, and live in the West or Northeast. Men are almost as likely to make purchases as women, with 74 percent of men and 75 percent of women reporting buying specialty foods. For the second year, the top five categories consumers say they buy are chocolate, olive oil and other specialty oils, cheese, yogurt and kefir, and coffee. Salty snacks have jumped from ninth to sixth place among most purchased specialty foods. Here are more highlights from the report: Nearly three-quarters of U.S. consumers purchase specialty foods.

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