Breaking bread
Article Abstract:
An annual competition, known as the Grand Prix de la Baguette de la Ville de Paris, ended an writer's search for the best-baked and nearly forgotten French baguette. The bread began to disappear in the 1960s when economic hardships eliminated traditional French baking in exchange for mixers and cheap, imported flour.
Publication Name: Vogue
Subject: Fashion and beauty
ISSN: 0042-8000
Year: 1998
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The big cheese
Article Abstract:
Parmigiano-Reggiano, or Parmesan cheese, is one of the best cheeses in the world. Parmesan cheese should be hard and should melt in the mouth, with an initial lactic, mildly acidic flavor. Cheese is usually not a major factor in lactose intolerance or heart disease.
Publication Name: Vogue
Subject: Fashion and beauty
ISSN: 0042-8000
Year: 1997
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Ripe now
Article Abstract:
The agriculture industry usually harvests fruits before they are ripe and claim that the fruit will ripen on its way to the store. Answers to 20 questions about determining the ripeness and the practices of the industry are presented.
Publication Name: Vogue
Subject: Fashion and beauty
ISSN: 0042-8000
Year: 1992
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