Word: contently
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Dates: during 2000-2009
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...Apple partnership gives Disney an elegant solution to a dilemma facing every entertainment company in the digital age: Will the content companies (movie studios and TV producers) rule the day, or will the distribution channels (cable companies and devicemakers) prove more powerful? The deal with Apple gives Disney a strong presence on both sides. But Iger hopes to go much further--he wants Disney and Pixar characters and programs on the screens of every type of electronic gadget imaginable. "More and more people are using this technology to do all sorts of things," he says. "We need...
...makeover of Disney.com unveiled in February, reflects that mind-set. The content of the site used to be heavy on information and light on entertainment. Now the portal is billed as a one-stop shop for all things Disney, from fan chat rooms to interactive games to video of movies both vintage and new and do-it-yourself vacation planning to Disney destinations. To capitalize on the mania surrounding the release of Pirates of the Caribbean: At World's End, the elaborate DisneyPirates.com site plunges visitors deep into the virtual world of Captain Jack Sparrow, beyond the usual trailers, screensavers...
Producers at the ABC, ESPN and Disney Channel sites also dreamed up derivative content based on the TV networks' programming, including live webcasts of stage concerts by the cast of High School Musical and interactive podcasts for devotees of Lost. "The Internet is not just an information, communication and commercial medium anymore," Iger says. "It's now an entertainment medium, and so it's essential for us to find ways to use it to deliver our branded products and programs...
...common restaurant markup of five to eight times the cost of a bottle is horrible business. He told me that, aside from really nice dinners, he downs tap all day long. For our first course at La Terza, beef tartar, Mascha poured Vichy Catalan, arguing that the high mineral content would hold up against the beef. In general, he suggests treating high-TDS waters (above 800) like red wines and low-TDS waters like whites. He also recommends pairing water that has small bubbles with subtler dishes so that the effervescence doesn't overpower the food...
...lost touch with a broader readership, there's an opportunity to reverse that. People are going to love poetry when they get back to it." As that last statement suggests, Barr has a tendency to express himself in marketingspeak, which may irritate his critics as much as the actual content of what he's saying. "It's easy for an academic to attack him," Gioia says, "because he's not talking in the elegant patois of the English department. But he has enormous practical capabilities...