Abstract
A team of American chefs dominated the 1980 Culinary Olympics, * bringing home 21 gold medals and a silver medal. Gerry T. Regan, a member of the Cornell School of Hotel Administration faculty, attended the competition, where he took the accompanying full-color photographs and —in his own words —"spent seven days eating, drinking, and relishing the delights of this worldwide smorgasbord." Here are a few of his observations on that week in October.
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