The detail and craftsmanship of minicup race cars give them a big-car look.

I think I’ll give the meeting a miss.

Although Japan’s culinary lexicon did not include deep frying until the Portuguese introduced it in the 16th century, the country now has at least three distinct fried chicken styles: katsu, with super-crisp panko or bread crumbs, is used for pounded breasts; karaage, ginger-and-garlic-marinated thighs in a light, puffy crust of sweet-potato starch; and Nagoya-style tebasaki, or wings.

In Paris it is stated that nearly half the birth-rate of the city finds its way to nurses who farm babies in the suburbs.