Word: belgians
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Dates: during 2000-2009
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...British Medical Association's Medical Ethics Committee, said the event and exhibition were "degrading and sensational rather than educational." But can't education and sensationalism coexist? That's certainly the way it used to be. In 1543, the same year Copernicus published his revolutionary work, De Revolutionibus, Belgian anatomist Andreas Vesalius published De Fabrica, a massively popular work illustrated with scores of statuesque figures serenely posing on pedestals or frolicking in nature without their skin. Vesalius was among the first to bring new discoveries about the body to the general public, and just as Copernicus helped launch...
...house blend and other beans. GODIVA.COM has a special Holiday Collection; look under the Shop Online tab for preselected assortments packed in decorative tins. Or take the gimmicky route: send a digital photo to TRENDYCHOCOLATE.COM, and the company will print it using edible ink on a 14-oz. Belgian...
Though the term "graphic novel" originated with Will Eisner's "A Contract with God" in 1978, the first actual novel told in pictures appeared over 50 years earlier. A Belgian wood engraver named Frans Masereel created "Passionate Journey," subtitled "A Novel in 165 Woodcuts" in 1926. Through wordless tableaus it tells the story of a man's journeys across classes, cultures, depravations and indulgences. Politicized by the horrors of the First World War, Masereel uses the book, told in the universal language of pure images, partly as an anti-establishment, pro-democratic political parable. Now, nearly 75 years later, Masereel...
...word for rabbit, and this beer has a very hoppy taste, which the two call a “Sierra Nevada Pale Ale kind of style.” Their third and final beer is “Lou Brown’s Olé,” a Belgian-style brew. “We were trying to make a lambic ale,” Hornstine says, completely straight-faced. In the language of beer, apparently, that means that one uses a wild yeast that gets infected, giving the beer a kind of sour, nutty taste...
...visibly amused. “It’s really spicy,” DeBisschop says. Meyers nods. “Great complexity,” he says. “If you hadn’t told me anything about this I would have thought it was a Belgian brown ale.” Slesar thinks he picks up on a fig taste. “There’s a fig thing going on, there’s some residual sweetness, the hop profile’s really good,” he says. “It?...