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...Although the institute eschews commercialism - the Sundance Institute's stated mission emphasizes discovering independent artists - a variety of enterprises have carried the Sundance name over the decades. The Institute launched a cable-TV arm, the Sundance Channel, in 1996 to air films, documentaries and original series commercial-free. There is also a Sundance mail-order catalog selling home decorations, gifts and clothing; a Sundance resort in Sundance, Utah; and most recently, Sundance cinemas in San Francisco and Madison, Wis. (See the top 10 films...

Author: /time Magazine | Title: Sundance Film Festival | 1/27/2010 | See Source »

...closet of the American male consumer is one of the biggest issues plaguing society today. Unfortunately, the anthropologists have yet to come up with an explanation for this phenomenon, and there is currently no “Social Analysis” core offering devoted to the subject (although you never know with “GenEd”). Regardless, the question still remains: why are these god-forsaken leggings so popular among members of the male gender, even among the bigger specimens...

Author: By James K. Mcauley | Title: Death to Skinny Jeans | 1/27/2010 | See Source »

...jeans purchase their jeans, they do so merely because they can squeeze into them and enjoy the satisfaction of fitting into the smallest possible pair with the same waist size as the other pants they usually wear. (I would argue that the same is true of tight T-shirts, although, thankfully, they seem to be less of an epidemic.) In a sense, skinny jeans allow some men to feel skinny even when, as the case of the airplane guy clearly demonstrates, that is hardly the case...

Author: By James K. Mcauley | Title: Death to Skinny Jeans | 1/27/2010 | See Source »

...Although rumors of elBulli's closing have circulated for years, the news still came as a mild earthquake in culinary circles. Frequently referred to as the founder of molecular gastronomy - a term the chef himself reviles - Adrià and his team have revolutionized modern cuisine with their constant search for new techniques and ingredients. In their hands, olive oil has been "spherified" until it takes on the shape and texture of caviar, and Gorgonzola cheese has been transformed with liquid nitrogen into a frozen globe that looked like nothing so much as a dinosaur egg. Dinner at elBulli, which consists...

Author: /time Magazine | Title: World's Best Restaurant: Reservations Get Tougher | 1/26/2010 | See Source »

Adrià refused to speculate on what elBulli will be like once the two years are over, emphasizing repeatedly that at this point, he has no set plans. He did suggest, however, that although elBulli would once again feed customers, research would likely take on a greater priority than cooking. And he joked - if it was indeed a joke - that in whatever new outfit he comes up with, he might just have one table...

Author: /time Magazine | Title: World's Best Restaurant: Reservations Get Tougher | 1/26/2010 | See Source »

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