Coe's interest in food history was first stoked in childhood; his mother, Sophie Coe, was an anthropologist and a food historian, and the author of the books "America's First Cuisines" and "The True History of Chocolate".
Sophie D. Coe, in "America's First Cuisines" (University of Texas Press, 1999), quotes Father Sahagún's description of a tamal vendor: "He sells meat tamales, turkey meat packets, plain tamales, tamales with chili,... frog tamales, pocket gopher tamales: tasty -- tasty, very tasty".
(Chinese food would become her second favorite cuisine, after French).
Just how much attitude is worth swallowing in pursuit of first-rate cuisine?
In 1974, her parents opened a Vietnamese restaurant in Queens, and she followed suit 10 years later with her first one, Cuisine de Saigon, in Greenwich Village.
First, Tuscan cuisine is winter fare: big red wines, lots of porcini mushrooms, black truffles, chestnuts, and hearty pastas with meat sauce.
His fourth and latest Manhattan venture, Anthos (Greek for "blossom"), brings what he and his partner, the Apulian-American restaurateur Donatella Arpaia, call first-generation cuisine — traditional offerings in untraditional forms — to its apotheosis.
Rosewood, whose other properties include Little Dix Bay on Virgin Gorda and the Mansion at Turtle Creek in Dallas, is known for tasteful resorts with personal service and first-rate cuisine.
New terminals built over the last decade or so at Dallas-Fort Worth, Detroit, Denver, Kennedy and elsewhere have included upscale shopping malls, first-rate cuisine, children's play areas, valet parking, museums, business centers, even luxury hotels.
