Word: closing
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Dates: during 1970-1979
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Summed up a close associate of the President's: "He feels a little cautious optimism that was not there four or five days ago-very, very cautious, almost imperceptible. The pincers are moving in as he had hoped, and there has not been any really bad news...
Iran was weighing on the mind of the President last week when he announced that he would ask Congress for an increase in defense spending of close to 5% a year, adjusted for inflation. Speaking to the U.S. Business Council in the White House East Room, Carter left no doubt that keeping up with the Soviets was the main motive for revising his thinking, but he cited the crisis in Iran as a "vivid reminder of the need for a strong and united America ... which need not bluff or posture in the quiet exercise of its strength...
...year history: to modernize its Western European nuclear strike force with a new generation of intermediate-range missiles aimed directly at the Soviet Union. With that, the major NATO powers, led by the U.S., claimed a victory, but they had to admit it had been too close for comfort. Three of the smaller members-The Netherlands, Belgium and Denmark-expressed a variety of objections to the new weapons. Nonetheless, U.S. Secretary of State Cyrus Vance spoke bravely of "consensus," and declared that NATO had given Washington a "solid foundation" for proceeding with the development of the medium-range missiles...
...single shipments of oil on the spot market for as much as $40-$45 per bbl. Several members have by now begun selling crude under long-term contracts for about $26 to $27.50 per bbl., inviting additional leapfrogging increases. By going to Caracas with their petroleum once again priced close to cartel levels, the Saudis will be able to argue that they have returned to the fold and may gain stronger bargaining power to stop or at least slow further rises...
Contemporary French cuisine is dominated by those superstar chefs who spend as much time writing glossy books and jetting around the world as they do tending their stoves. Because they lack the fame and, probably, the inclination, France's women chefs stick close to their restaurants, which may explain why they run many of the best bistros in that country. Also, as Madeleine Peter points out in The Great Women Chefs of France (Holt, Rinehart & Winston; 333 pages; $14.95), these talented femmes have generally been excluded from the cooking schools and restaurant brigades where the men learn their...