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With Paul E. Tsongas on the verge of establishing himself as a bona fide national contender, the Democratic Presidential candidates head into a series of seven primaries and caucuses on […]

LEAD: President Bush told Pentagon employees today that American freedom and 'our way of life' would suffer if President Saddam Hussein of Iraq ever gained control of Saudi Arabia. President […]

LEAD: This week's summit conference between President Bush and President Mikhail S. Gorbachev of the Soviet Union, the first such meeting of the post-cold war era, promises to be different […]

Six weeks ago Senator Slade Gorton of Washington, a Republican, considered himself a sure bet for re-election. One of his aides said at the time that he saw no real […]

LEAD: Rich Bond, Vice President Bush's deputy national campaign manager, stood in the street outside Elmer's Steak Pit Thursday night, bundled against the arctic cold in a blue loden coat, […]

The article discusses that Vice President George H. W. Bush chose Senator Dan Quayle of Indiana as his running mate on the 1988 Republican candidate.

The article focuses on Western Australia as a tourist destination. It is a gigantic place, and mostly empty. Perth, its modern capital, is one of the most isolated cities on earth. The southwestern corner of the state, including Perth and the Margaret River area, enjoy a Mediterranean climate. The area has broad appeal, offering world-class museums, uncrowded beaches, hardwood forests and abundant wildflowers. Life is less comfortable in the arid interior. Trade has made the state very wealthy. Perth's array of dining choices reflects the city's proximity to Asia. INSET: WHERE THE EMPTY OUTBACK MEETS WELL-TENDED VINEYARDS AND SANDY....

Focuses on the cuisine of Shanghai, China. History of Shanghai and its food; Description of the city; Role of Shanghai's culinary renaissance in the city's re-emergence as a prime tourist destination; Highlights of restaurants that were sampled by the author. INSET: TABLE HOPPING.

The article focuses on the views of the author regarding ten restaurants in the world that are worth boarding a plane to visit. In the restaurant Auberge du Cep in France, regional wines known for excellence and the food for which most of the tourists travel to France to taste are available. The restaurant Don Alfonso 1890 serves fresh Italian food in great profusion. One can dine in the style of Victor Horta, Belgian practitioner of Art Nouveau, at the restaurant Comme Chez Soi in Brussels.

The article focuses on Andrew and Liz Evans, owners of the Inn at Easton in Easton, Maryland. Details related to the cuisine served at the inn are reviewed. Comments from the Evans' regarding their work are included. The author presents a review of various dishes served at the inn.

A tourism and travel review of Helsinki, Finland is presented.

The author presents a review of the Le Rêve restaurant in San Antonio, Texas, with particular focuses on the work of the restaurants head chef Andrew Weissman.

The article focuses on Blue Bell Ice Cream of Brenham, Texas. According to the author, many consider the ice cream to be the best in the United States. The author looks at the 100th anniversary of Blue Bell Creameries. Statistics related to the sales of Blue Bell ice cream nationwide are discussed.

The article focuses on different types of food and recipes experienced by the author during his official trips to several parts of the world.

This article reports on culatelli, a meat that is native to the Po River lowlands near Parma, Italy. Armandino Batali, the proprietor of Salumi, in Seattle, Washington has brought authentic culatelli to the United States for the first time. Batali, learned the pork-preserving craft in Italy after he retired from Boeing.

A review of "Galatoire's" restaurant in New Orleans, Louisiana is presented. The author reviews his recent lunch at the establishment with Paul McIlhenny, the president of the McIhenny Company, which makes Tabasco sauce. The sauce is Lousiana's most famous food product. INSET: A Cajun Place Goes for the Hearts of the Creole Crowd.

In this article the author discusses oysters with Jon Rowley, a food promoter and oyster aficionado. Rowley has been eating oysters, hunting for them and learning oyster lore since the 1960s. In 2006 he was promoting the Toten Inlet Virginica oyster from Puget Sound. The author states that Rowley deserves a large part of the credit for the rebirth of the oyster industry in the Pacific Northwest.

The article reports on the popularity of mutton in Great Britain and the United States. The author suggests that mutton fell out of favor in Britain following World War II. According to the author, chefs recruited by the Prince of Wales have begun to sing the praises of mutton. The author reviews how mutton is consumed regularly in other parts of the world, including the Middle East, Africa, India and Australia.

The author suggests that Charleston, South Carolina, is proving itself as a new capital of regional cuisine. Eating well is nothing new in the Lowcountry of South Carolina, stretching back into Colonial times. Today Charleston is again a boom town, packed with restaurants old and new. The area has become one of the South's important culinary capitals, a worthy rival for New Orleans. Early in March, Charleston staged its first Food and Wine festival. Unlike New Orleans, the city was slow to develop its restaurant culture. Now a new sophistication is emerging in the city and its suburbs.

The article focuses on some of the new restaurants in the blue-collar city of Napa, California. For years Napa was home to many of the workers at the Mare Island Naval Shipyard, which is now closed. Suddenly there are many worthwhile dining destinations in the town. Some of the impetus for change resulted from the opening of Copia, a cultural center and culinary museum, and the reopening of the Napa Valley Opera House. Young people who wanted to live in the wine country started buying up workers' bungalows in Napa and restoring them.

The article profiles culinary journalist Clementine Paddleford, author of "How America Eats." Paddleford explored home and restaurant kitchens in nearly every corner of the U.S., building up a picture of American regional cooking in the 1950s. Her intensively researched articles made her a household hame. Paddleford was ahead of her time, matched as a regional-food pioneer only by James Beard. Her seminal book appeared just as the U.S. was discovering good cooking. Paddleford's strength was describing foods and their flavors. She died in 1967 and left her books and papers to Kansas State University.

The article focuses on the eighth annual Southern Foodways Symposium at the University of Mississippi in Oxford, Mississippi. People talked mostly about New Orleans, Louisiana, and the Gulf coast, and their culinary future following Hurricanes Katrina and Rita. The mood of those from New Orleans ranged from fury to hope to melancholy. The author suggests that perhaps no American city has as distinctive and vital a food culture as New Orleans, and Southerners treasure it more than anyone. Several major New Orleans restaurants have reopened but are having problems with personnel, as cooks and waiters are scattered nationwide.

This article focuses on the restaurant industry in Las Vegas, Nevada. Several restaurants and their cuisine are described, including Joël Robuchon at the Mansion, created by chef Joël Robuchon. The restaurant industry in Las Vegas is evolving as consumers are more concerned with who is cooking the food, rather than whose name appears on the restaurant. The restaurant venture by Stephen Wynn is reviewed. The question is posed as to whether Las Vegas, a rootless place with no indigenous gastronomic traditions and no local raw materials, can truly become a great restaurant town.

Focuses on food in Bangkok, Thailand. Author's experience eating in simple, authentic restaurants on the streets of Bangkok; Details of various dishes; Examples of simple, cheap and flavorful meals; Role of American writer and gourmand Robert Halliday, who went with the author to local eating establishments.

Mentions restaurants in London which serve traditional English food. The locations of Butlers Wharf Chop House, The Ivy, Kensington Place, Sweetings, and Wiltons; The simple style of chef Fergus Henderson of St. John restaurant, which offers crayfish and marrow bones; The steak-and-kidney pie served at the Goring hotel; The decor at J. Sheekey restaurant in Convent Garden.

Focuses on restaurants in Sydney, Australia. Author's experience eating in new and nearly-new restaurants, as well as at old favorites; Thoughts on modern Australian cuisine; Details of meals served at various restaurants.

Focuses on small restaurants in Santa Barbara, California. Reference to the fish and shellfish of the Pacific and the fine wines produced nearby; Observation that Santa Barbara has numerous hangouts; Reference to a tiny taqueria called La Super-Rica that chef Julia Child made locally famous; Description of the town; Specialties of various restaurants and cafes; Suggestions for casual eating.

Focuses on langoustines from Brittany, France. Author's experience eating seafood in Brittany; Why the author is enthusiastic about langoustines; Ways to cook langoustines; Description of langoustines, which are thin-shelled relatives of the lobster; Flavor; How most of Europe's langoustines originate in cold, deep waters, like those off Brittany, Norway and Scotland; The rare appearances of real langoustines on the menus of elite American restaurants; What to drink with langoustines.

Focuses on the wine region of Walla Walla, Washington. Observation that this remote community has become famous for world-class merlot and cabernet sauvignon; Advantages of its soils and climate for wine-making; Role of Gary Figgins and Rick Small in promoting Walla Walla wines; Examples of other producers who have followed the lead of Figgins and Small; Description of the town; The abundance of raw materials in the Walla Walla region.

Focuses on the Weald of Sussex in Britain, an area of forest and open, rolling country between the North and South Downs southeast of London, England. History of the Weald of Sussex; Flowers and gardens; Description of Sheffield Park, to the east of Haywards Heath; Author's experience visiting this area; Bird spottings; Lakes; Gravetye Manor.

Focuses on meals and wines in South Africa. Author's view that some of the country's choicest wines and most satisfying food are served in the wilderness; Features of Singita Lebombo Lodge in Kruger National Park; Decor of the lodge; Approach of South Africa to eco-tourism; Details of the author's stay at the lodge, which offers all-inclusive meals and the best of South African wines.

Profiles winemaker Zelma Long, who travels between Napa Valley, California and vineyards in South Africa. Comments of Long; Role of Long and her husband, Phil Freese, in introducing two blends bearing the Vilafonté label to the South African and American markets; Long's intent to play a hands-on role; Biographical and career details; Background on Vilafonté, of which Long and Freese own 50 percent; Long's attraction to South Arica, where the cool climate and low rainfall favor the grapes in Vilafonté's vineyard near Cape Town.

Focuses on a collection of rare cook books, magazines, menus and advertisements, the life's work of Janice Bluestein Longone, which will open to the public as part of the William L. Clements Library at the University of Michigan, Ann Arbor. Background on Longone; How the works had been stored in the basement of Longone's house; Overview of the works in Longone's collection; Comments of Longone.

Discusses how the restaurant Uglesich's in New Orleans, Louisiana is about to close. Popularity of the restaurant and the food that is serves; Reasons that they are closing; How the owners, Anthony and Gail Uglesich, are ready for retirement.

Relates the author's experience dining with circus performers in New York City. Discovery that many circus folk strike out on their own rather than eating in the circus train diner; Food preferences of circus clown Bello Nock and head animal trainer Sacha Houcke, Backgrounds on Nock and Houcke; History of the circus dining tent; Views of author and former clown Bill Ballantine; Types of restaurants where Nock and Houcke dine.

Features Virginia country ham. How the country ham made in Smithfield, Virginia, is dry cured, which intensifies its smoky flavor; Description of Smithfield; Background on Smithfield Foods, which owns the only remaining smokehouse in town; Comments of Lee Edwards, Smithfield Foods' ham master; Reference to John Egerton's description of country ham in his book "Southern Food"; How to get a glimpse of smaller-scale country-ham-making.

Reports on the focus of the presidential candidates of narrowing a potential close contest in the U.S. presidential elections. Efforts of the candidates to get every supporters to the poll; Comments of Ohio poll director Eric Rademacher that the elections would be close; Survey of the key states that would determine the victor of the elections.