Word: backgrounding
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...title suggests, the movie follows the underachieving, scrawny, self-conscious Kirk as he dates Molly (Alice Eve) who is everything he is not: successful, beautiful, and confident. Kirk skipped college; Molly has a law degree. Kirk comes from a working-class family; Molly’s background is more affluent...
...movie alights on this tragicomedy, if only as background chatter. It's true: you'll have to sit through all the end credits to read that this is a work of fiction. But that it is should be obvious from the middle of Green Zone on, when Miller starts proving that only one good man is needed to corral war criminals of every stripe. He'll be Bourne plus Philip Marlowe plus Seymour Hersh - provided he makes it out alive. The movie, in other words, is made up; Chandrasekaran's book has as much to do with Green Zone...
...more jobs than it has gained. The unemployment rate hovers near 10%, and broader measures of labor-market woes that include underutilized workers are as high as 16.8%. Go down the nation's list of economic problems - from mortgage defaults to state-budget shortfalls - and joblessness lurks in the background. (See how some Americans are facing the prospect of long-term unemployment...
...responsibility for reinvention. Lindsey Spratt lost her job as an assistant audio engineer and is now studying to be a chef at the Texas Culinary Academy. Rob Carruthers was laid off from a job as a project manager at a software company and is putting his dual engineering-business background to use as a consultant to tech start-ups and schools. (See "How to Know When the Economy Is Turning...
...cumulative knowledge to the baffling array of weird foods, concepts and trends that a 21st century eater has to face. Critics, even at potent establishments like the New York Times, tend to be younger, and are often former reporters or freelancers who don't have much of a food background. Even those like Jonathan Gold at LA Weekly or Tom Sietsema of the Washington Post, who came to the job with culinary experience, rarely had the kind of vast, transatlantic eating chops as Sokolov, not to mention 20 or 30 years of serious pro eating all over America. The list...