Word: 18th
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Dates: during 1980-1989
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...people of Princeton are going to have a lot of work to do," remarked University of Michigan Regent Thomas Roach last week. His comment came on hearing that Michigan President Harold Shapiro, renowned for his 15-hour workdays, would succeed William Bowen next January as Princeton's 18th president. An economist by training (Ph.D., Princeton '64) and a genial if demanding manager by reputation, Shapiro, 51, lifted Michigan in seven years from financial crisis to a prosperous institution loaded with new research facilities. Although guarded about an agenda for his new job, Shapiro, who will be Princeton's first Jewish...
About 400 Harvard administrators, faculty and students, including President Derek C. Bok, yesterday joined an estimated 25,000 others from the Boston-area in the 18th annual "Walk for Hunger," which raised roughly $2.5 million for the needy...
Nigel is something of an 18th century Tory, inclined by age and temperament to search in the world's youngest power for the country houses and formal gardens of the Old World. Adam, born into a world whose capital is more Los Angeles than London, is delighted to give himself up to the nation's peculiar enthusiasms, using culture shock as shock therapy. Nigel longs for history; Adam rejoices in its abolition. One typical day, Nigel inquires, "Why do I have to come to Kentucky to experience exactly the sensation of travelling through rural Hampshire in 1810?" Later he goes...
...staging, by Artistic Associate Kenneth MacMillan, emphasizes clarity and tradition. He stays with Marius Petipa's choreography, wherever it has survived. (Many of his steps have been lost, as subsequent directors modified sequences to suit later, often smaller companies and different dancers.) The piece is set in 17th and 18th century French surroundings, as it often is. The scenery, by Nicholas Georgiadis, is pleasing if not quite light and airy enough. The costumes, also by Georgiadis and supervised by Anna Watkins, are breathtaking, not only sumptuous but redolent of a royal fantasy. The stage is filled with personages who could...
...masters involved in training new chefs take their cue from the admonition of Yuan Mei, the 18th century poet who is considered the Brillat- Savarin of China: "Into no department of life should indifference be allowed to creep -- into none less than cookery." Instructors are trying to instill Yuan's philosophy in students at vocational schools and more advanced professional cooking schools in China. Novices first learn the intricacies of chopping and slicing, practicing on potatoes or turnips, before they graduate to basic cooking techniques and finally master the classic floral garnishes formed of fruits, vegetables, meat and eggs...