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Word: aromas (lookup in dictionary) (lookup stats)
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...Next to the Dumpster behind Tommy’s: nothing works as a natural aphrodisiac like the aroma of two-day old piss and beer...

Author: By G. E. Bloodwell, CRIMSON STAFF WRITER | Title: 15 Worst Places to Get It On | 11/8/2001 | See Source »

...used to brew ouzo, the potent, anise-flavored national drink. Or trek to the fringes of Psirri, a few steps beyond the final show of its spanking new hot spots, and discover the 200-year-old bakery of Venetis. The site, dusty and derelict, may be unappealing. But the aroma is alluring, guaranteed to send you straight to the counter for a slice of traditional feta-cheese pie, plus some olive-and-basil bread, plus a taste of those yeastless loaves that nourished the ancient Greeks for eons. Then hit the district's hippest gallery, Epistrofi (meaning "return...

Author: /time Magazine | Title: Traditionally Trendy | 10/15/2001 | See Source »

...Harvard Undergraduate Council brings you its first-ever Fallfest. Between 3 and 6:30 p.m., the Quad will brim and bustle with the whir of carnival rides, the aroma of sugary treats, the sounds of student bands and all the natural charms of the New England autumn. The event has been in the works over the summer, organized by council members dedicated to replicating the spirited feel of Springfest in an earlier, chillier month...

Author: By Erik Beach, Cassandra Cummings, and Emma Firestone, CRIMSON STAFF WRITERSS | Title: OUT AND ABOUT | 10/5/2001 | See Source »

...best in its contents and can even help disguise a fault or two. The volume and shape of the bowl, the thickness of the crystal and the rim's outward flare or inward curve and finish all help determine which of a wine's several layers of aromas develops first or most fully. It was Claus Riedel, designer and ninth-generation owner of the family firm, who first noted that the size and shape of a glass affect the perception of aroma and flavor. In 1973 he designed the basic Sommelier series that set the wine world in a whirl...

Author: /time Magazine | Title: Artisans | 8/20/2001 | See Source »

When Tongchart Nusu, a food distributor in Phitsanulok, Thailand, yanks open the heavy steel door of his cold-storage locker, you get the expected burst of snowy frost?along with a moist, overpowering, rancid stench. Nostrils flaring, Tongchart draws the mist into his lungs, this sweet aroma of hard work, money, success: the odor of bugs...

Author: /time Magazine | Title: Craving the Crawlies | 7/16/2001 | See Source »

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