Word: criticizing
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Dershowitz himself came under fire yesterday from a longtime critic, DePaul University professor Norman G. Finkelstein, who questioned whether his own words were taken out of context in Dershowitz’s paper...
...from working at the Dana-Farber Cancer Institute how people are consoled by prayer. Prayer is so transcendent and metaphysical that it can’t be measured scientifically,” she said. “There are different rubrics for evaluating science and religion.” Critics of the study, including Dr. Mitchell Krucoff of Duke University, published an editorial in the American Heart Journal claiming that researchers took “an almost casual approach toward any explanation.” Dusek said that the scientists’ experiment was worthwhile, despite the lack of definitive...
Silvio Berlusconi hasnever been one to act his age. Since being elected Italy's Prime Minister in 2001, he has called a German critic "perfect for the part" of a Nazi prison guard, reminisced after a speech to the U.S. Congress about seeing a Playboy calendar in high school and even held up two fingers behind the head of the Spanish Foreign Minister during a photo op. There's also the plastic surgery and hair replacement the 69-year-old billionaire has undergone to help mask the physical toll of his job--which he may well lose when Italians...
...real." I hope Hollywood doesn't have to choose between digital or film but can combine them to enhance the image on the screen. After all, shouldn't technology be used to serve art? The financial returns will come later. Sean Taylor Silver Spring, Maryland, U.S. time's film critic Richard Corliss said Lucas' Star Wars: Episode III - Revenge of the Sith was "the most popular live-action digital movie in history." It didn't win any Oscars, however, and that's because it was horrible, not because of some conspiracy against digital technology on the part of the Academy...
GARLIC AND SAPPHIRES RUTH REICHL When Reichl became the New York Times' food critic in 1993, she swiftly set about dismantling the work of her predecessors. To pages previously devoted to fussy French cuisine she introduced Japanese soba and Korean bulgoki, and she handed out stars to places earlier critics wouldn't have gone to wearing surgical gloves. She wore disguises so she could experience the service that ordinary people (i.e. non-food critics) get. Reichl writes dazzlingly about food, of course, but she also explores how liberating it can be to dress up as somebody else. She liberates...