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Fast-forward 20 years. You are now living in California, when a colleague reveals he is from Boston. “Oh, I know Boston!” you reply. “I went to school in the area.” His face lights up as he begins to fire off batting averages for every Red Sox player, praise the outcome of the Big Dig, and lament the loss of Brigham’s best ice-cream flavor. Somehow, replying with “Yup, it sure was cold during Primal Scream” does not seem like...
Even students from the Boston area are not immune. While most students are very cognizant of the fact that their daily interactions occur with a fixed group of people in self-contained environments, they fail to see that their perception of Massachusetts lies within the bubble as well...
...been very proactive in encouraging students to stay on campus. We’ve cancelled all athletic events up until Thursday to minimize our formal interactions between other campuses.” And with the virus’ diminishing presence at Babson, the attention now shifts to other Boston area colleges and what needs to be done to prevent a similar campus outbreak. In Harvard’s case, administrative officials echoed Hanno’s call for a health-conscious and hygienic campus. “The only thing that we can do is practice good hygiene. Good hygiene...
...From Emerald Hill, one can take a bus, underground train or taxi for the short trip to the Bras Basah area. There, inside the premises of an old school, is a new Peranakan Museum, www.peranakanmuseum.sg, located within walking distance of the Singapore River and the pubs and restaurants of Boat Quay. The museum itself - painted in the sun-splashed pastels that have seeped into Peranakan fabrics, craftwork and confectionery - is an airy delight, and its vivid recreations of Peranakan household life a pleasure to explore...
...sample the truly refined subtleties of Peranakan food and its interplay of influences, head for the Blue Ginger restaurant, tel: (65) 6222 3928, in the city's Tanjong Pagar area. Blue Ginger is known for seafood, and the specialty of the house is shelled crayfish, deep-fried and topped with a cloyingly sweet, caramelized peppercorn sauce. Served with rice, it ought to be accompanied by Chinese water spinach, cooked in a chili-infused shrimp paste known as belachan. For dessert, go for the sago gula melaka, a mixture of boiled sago, warm coconut milk, palm sugar and shaved...