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Word: blend (lookup in dictionary) (lookup stats)
Dates: during 1980-1989
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Usage:

John Updike' s latest novel sends a runaway wife to a phony ashram, where the blend of East and West, mysticism and sex is hilarious...

Author: /time Magazine | Title: Time Magazine Contents Page: February 29, 1988 | 2/29/1988 | See Source »

...President Hosni Mubarak, who in Washington two weeks ago promoted a plan calling for a six-month truce and the convening of an international conference. The Administration combined some of Mubarak's suggestions with elements of previous proposals into what Secretary of State George Shultz last week called a "blend of ideas...

Author: /time Magazine | Title: The Return of the Diplomats | 2/15/1988 | See Source »

...many schools these realities blend into a panoply of horrors for teachers and administrators. Odette Dunn Harris, principal of William Penn High School in Philadelphia, talks of confiscating crack bags from student pushers in a neighborhood torn by gang wars and racial strife. When she first arrived at the school, "they had riots in the lunchroom. The fire gong used to go off every five minutes, and that was the cue for the kids to break out." Some youngsters still carry knives and guns as casually as pocket combs. One parent assaulted her, and she notes, "I've had kids...

Author: /time Magazine | Title: Education: Getting Tough | 2/1/1988 | See Source »

...black bean sauce ($8.95). The latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...

Author: By Robert Nadeau, | Title: The Painted Dish | 1/22/1988 | See Source »

...black bean sauce ($8.95). The latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...

Author: By Robert Nadeau, | Title: The Painted Dish | 1/15/1988 | See Source »

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