Word: attracted
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...schools,” said Richard Bradley, author of the book “Harvard Rules,” a critical assessment of Summers’ tenure. But, according to Bradley, if deans depart or are forced out by Summers, that “makes it harder to attract good people down the line.”As Gomes said, “You don’t change deans like socks. If you do, then you’re inviting a lot of trouble.” THE ‘OLD DAYS’ AREN?...
...just a few kids who enjoyed hip-hop.” To that end, Felton and Jacoby—in conjunction with members of WHRB’s indie-rock department, “Record Hospital”—designed a hip-hop comp in order to attract and train knowledgeable DJs. They also began to seek out new music from hip-hop labels while undertaking the massive project of labeling and filing thousands of vinyl LPs accumulated during the old days. Now that the department is more established, its ambitious directors are drafting plans to extend...
...Nixon admitted that there was "one incident?which, in retrospect, might have been avoided or at least better handled." Despite a civil rights record he was proud of, he did not have any comment on the case. Like John Kennedy, Nixon was desperately trying to figure out how to attract northern black voters without alienating southern white ones. And so he decided the best course was to say nothing...
...hotel's gourmet restaurant has all the trappings of a top-notch eatery-crisp table linen, sparkling silverware and crystal glasses-but with friendly, unstuffy service. It's headed by Klaus Lettner of Die Jungen Wilden (the young, wild ones), a group of hip chefs who aim to attract young people to their profession by breaking the rules of food preparation and presentation. Lettner's menu features such unusual combinations as grapefruit and mint ravioli with caramelized chicory and sea bass, and bacon-wrapped oysters with champagne sauerkraut. Chef Rüdiger Linke at the ski lodge offers an eclectic...
...hotel's gourmet restaurant has all the trappings of a top-notch eatery - crisp table linen, sparkling silverware and crystal glasses - but with friendly, unstuffy service. It's headed by Klaus Lettner of Die Jungen Wilden (the young, wild ones), a group of hip chefs who aim to attract young people to their profession by breaking the rules of food preparation and presentation. Lettner's menu features such unusual combinations as grapefruit and mint ravioli with caramelized chicory and sea bass, and bacon-wrapped oysters with champagne sauerkraut. Chef Rüdiger Linke at the ski lodge offers an eclectic...