Word: adapter
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Dates: during 1960-1969
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Barnes, 36, arrived fresh from a twelve-year engagement at the University of Kansas, where he was resident carillonneur, professor of carillon and harpsichord, and curator of rare musical instruments. He brought to Washington the sort of vellum-bound humor acquired in his esoteric calling. "A good organist can adapt to a carillon fairly quickly," he said pleasantly. "In about two years he should have a good start...
Chances are the pitchers will not have it all their own way for long. After this season of adjustment, batters should adapt to the new strike zone; and when its novelty wears off, pitchers will probably find it just as hard to hit as the old one. The ball could liven up, the nuclear test ban could clear the air, the wind might shift, and 1964 could be the year of the batter...
...live in a changing reality," the Prince muses as Tancredi runs gallantly off to join the rebels, "to which we adapt like seaweed bending under the pressure of water." As gracefully as he can, the Prince bends with the tide of the times. When the rebels win and Tancredi comes home a hero, the Prince does not refuse a ray or two of reflected glory. Indeed, when Tancredi falls in love with the daughter (Claudia Cardinale) of a rich upstart, the Prince actively supports his suit-even though he knows his own daughter is in love with the boy. "Tancredi...
Cousteau looks on the sea the way Daniel Boone looked on Kentucky, as a fine place to colonize. He thinks humans should do what porpoises, seals and other mammals have done already: adapt themselves to underwater living and beat the conservative fish at their own game. The Aqua-Lung, he says, is only the first step. It permits men to stay under water for considerable periods, but it involves a lot of expensive and bothersome apparatus. A better system, says Cousteau, would be to provide man with artificial "gills" through which his blood could flow and pick up oxygen. Even...
...thorough cookbook called Mastering the Art of French Cooking (Knopf; $10), written by three women-one American and two French. Explaining the chemical processes that make cooking succeed (or fail), it explains in detail what most French cookbooks assume everyone knows, and carefully tells the American housewife how to adapt to the fundamental differences between French and American materials...