Word: chic
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Dates: during 2000-2009
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...Lucie Blackman, wearing high heels and a silver and black ensemble coordinated to match her Samsonite luggage, disembarked from a 13-hour Virgin Atlantic flight from London to Tokyo and stepped into Japan's national nightmare. A former British Airways stewardess who prided herself on being, "chic, sophisticated and smart," Lucie sometimes did her hair even before going to the gym for a workout. So it made sense she would have her hair freshly coiffed now, the natural blond mane cut straight and falling across her striking, almost patrician English features like a curtain of glass beads. Concealing her blue...
Even worse is what may happen to the Oakland Athletics this year. Oakland was a chic pick to win the World Series this season. However, the team has gotten off to a rough start and currently stands at 14-20-a whopping 11 games behind first place Seattle. As a result, if the team does not shape up, management may be forced to trade young players who could comprise a dynamic nucleus for years to come...
...silk and ruffles. Amid the froufrous and frills, Kawakubo and Yamamoto rolled out their collections and set Paris on its ear. The clothes were revolutionary, shocking - stark, unstructured and overwhelmingly black. Bewildered critics dubbed Kawakubo's first Paris collection in 1981 - with its frayed seams and misplaced armholes - "Hiroshima chic." This was a moon shot away from the padded-shoulder and pastel look paraded on Dallas. In 1985, Bernadine Morris, then a fashion critic of the New York Times wrote: "Their presentations were so powerful and their clothes so radical that some feared they would change the face of fashion...
Transplanted Japanese chefs played an important role. Nobu Matsuhisa's Nobu restaurant introduced traditional Japanese recipes with a Peruvian twist, delighting the public and influencing chic kitchens of all types. "You see it in the emphasis on simplicity, purity and quality of product," says owner Drew Nieporent, a top New York restaurateur who also owns TriBeCa Grill, Montrachet and Heartbeat...
Ruth Reichl remembers the uproar when her biting 1993 story about how unknowns are treated at the chic Le Cirque restaurant appeared in the New York Times. "As my husband said, you'd think I'd exposed police corruption," she says. Now editor-in-chief of Gourmet magazine, Reichl made her reputation by chronicling not just the sensory attributes of food but its emotional and psychosocial qualities as well. She brings those same skills to writing about her life in Comfort Me with Apples: More Adventures at the Table (Random House; 302 pages...