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Word: connoisseurs (lookup in dictionary) (lookup stats)
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Thea S. Morton ’06-’08, definitely looks the part of a fashion designer. In an all-black ensemble (except for a chic pair of snakeskin moccasins), the six-foot-one couture connoisseur exudes confidence. Within minutes of finding out the metropolitan theme of this year’s contest, Morton has formulated a vision for her project. “I knew I wanted to use newspaper from the get-go,” she explains. “I’m intrigued with the idea of found materials as opposed to going...

Author: By Erin C. Yu, CONTRIBUTING WRITER | Title: Thea S. Morton '06-'08 | 10/17/2007 | See Source »

...into the pristine Chesapeake Bay 400 years ago, he had to navigate around oyster reefs 20 ft. high and miles long, which were effectively filtering the entire estuary - the country's largest - every few days, according to Rowan Jacobsen, author of the recent book A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America. "If we can get oysters [back] to historic levels they can make a huge difference," he says, but his dream of a return to oyster's golden age - in the late 19th century when 100 million lbs. (more than 45,000 metric...

Author: /time Magazine | Title: Fish Farming's Growing Dangers | 9/19/2007 | See Source »

John Peterson is a man who doesn’t just farm the land—he eats it. In the opening scenes of his upcoming movie, “The Real Dirt on Farmer John,” Peterson ruminates over a patch of farmland like a wine connoisseur sampling a rare vintage...

Author: By Andrew E. Lai, CRIMSON STAFF WRITER | Title: Getting Dirty With John Peterson | 8/10/2007 | See Source »

...Bottled-water connoisseur Michael Mascha thinks a restaurant markup for a bottle of mineral water of five to eight times its cost is horrible business. My local self-service Chinese buffet, hardly at the upper end of the culinary spectrum, charges 30p for a glass of tap water. Anyone care to estimate the percentage markup? Graham Bird, LONDON...

Author: /time Magazine | Title: Eating Around the World | 7/9/2007 | See Source »

...when I invited Michael Mascha, author of Fine Waters: A Connoisseur's Guide to the World's Most Distinctive Bottled Waters, to a lunch where he would pair our courses with different bottled waters, I was doing it To Catch a Predator--style. I wanted to see if the guy who helps restaurants pick their water lists would suggest a coq au Volvic...

Author: /time Magazine | Title: The Making of a Water Snob | 6/7/2007 | See Source »

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