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MEMO from the publisher

Jan. 12, 1959
Jan. 12, 1959

Table of Contents
Jan. 12, 1959

Table of Contents
Davis Cup
  • By William F. Talbert

    That was the verdict on Alex (The Chief) Olmedo, the happy young Peruvian shown on the opposite page, after his brilliant tennis recaptured the Davis Cup for the U.S.

Spectacle
Wonderful World Of Sport
Andy Bathgate
Food
On Field And Campus
Golf
Tip From The Top
Sporting Look
  • By Jo Ahern Zill

    Polly Hornburg has so successfully crystallized an idyllic way of life in her designs that now she is known far beyond her native Bermuda

Irish Hunt
19th Hole: The Readers Take Over
Pat On The Back

MEMO from the publisher

Any resemblance between hunting and fishing and the preparation and presentation of food is not in the least bit coincidental. SPORTS ILLUSTRATED has often enjoyed saying so—with, for example, recipes for a wild turkey dinner (SI, Dec. 23, '57) or Colorado mountain trout √† la Eisenhower (Dec. 26, '55).

This is an article from the Jan. 12, 1959 issue

In a sports setting these days, however, there seems much more to the subject of food than that. For a zestful, tasteful change has lately taken place. As sport has become an increasing part of contemporary living, its connection with other aspects of the new life has grown closer. One aspect, easy to recognize, is good eating. Frequently today it's not easy to tell when the well-prepared picnic ends and the game begins. Every golf course has 19 holes. And dinner at the lodge after skiing has added conviviality when the fare is fine.

To make it finer and report its present excellence, SPORTS ILLUSTRATED recently initiated a weekly feature. It is dedicated to the proposition that good food and good sports go together. SPORTS ILLUSTRATED has already served up, along this line, quail, steak, lobster and venison at their toothsome best.

This week the specialty is the always seasonable and seasoned chicken curry. It lets me make another important point about our new department. The significance of curry in sport, so far as I know, is small. In this case the recipe happens to come from a man who is foremost a chef and formerly a cycling champion. But it appears in these pages because it's good to eat; it helps to make a sportsman's life more enjoyable than it already is.

Head chef for SPORTS ILLUSTRATED, and writer of the weekly column, is Mary Frost Mabon, whose reputation as editor and author of articles and books on food is nationally eminent. Her picture-taking colleague is Louise Dahl-Wolfe, one of the world's great photographers, who gladly admits to having spent as much time over a stove as behind a camera.

Their headquarters are located in Mrs. Dahl-Wolfe's studio in mid-town Manhattan. It has a kitchen, in which the recipes you will find in SPORTS ILLUSTRATED are tested, tasted and, when they call for it, toasted. In the picture above you see our sisters of the skillet at their enviable and savory work.

PHOTODAHL-WOLFE AND MABON