The Eighth Tribe, 1978 (5. évfolyam, 1-12. szám)
1978-04-01 / 4. szám
April, 1978 THE EIGHTH TRIBE Page 3 Presenting . , . MARINA POLVAY With pleasure we introduce to our readers Marina Polvay. She is a cusine consultant, popular radio and TV personality, food/travel writer, lecturer and teacher, health and nutrition expert, and the author of exciting cookbooks. Marina is the Siberian-born daughter of Russian nobility with glamorous names. Hungarian by marriage. Her early background is in the Ukraine, Hungary and Austria. The family chef pointed the way and the finest cooking schools of Europe set her career. It is small wonder that she is at home in any country in the world. When it comes to commercial communication ... print or electronic ... Marina Polvay knows no peer. One meeting with this remarkable woman and everyone happily understands her recipe for success in the field of food. The saying “Good things come in threes” is true. Marina Polvay, along with caviar and borscht, is undoubtedly one of Russia’s three great gifts to the culinary world. The expertise of Marina Polvay has truly astounding range . .. cooking, styling, teaching, advising, gourmet creations, exotic international cusine, equipment testing ... everything in the field of food. Marina Polvay with Julia Child What makes her super-special? A delightful oncamera technique that makes each appearance a culinary happening. A slightly accented rich radio voice that keeps dials set. Enthusiasm on the demo circuit that fascinates audiences of any age. A colorful informative writing technique that keeps her in constant demand by the finest publications in the field. Knowledge unsurpassed in nutrition and health. Familiarity with fine equipment from years of trial and experimentation. An instinct for beauty that makes everything she prepares or supervises visual rapture. May we quote her: “I have a soft spot for anything Hungarian.” So we welcome Marina Polvay and her family into The Family of The Eighth Tribe. Her present article is reprinted by the permission of Gourmet Magazine.
