Word: dishing
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Dates: during 2000-2009
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When western diplomats seek concessions from Iran, they typically dish out tough rhetoric and threaten sanctions. Neil MacGregor, the cherub-faced director of the British Museum, uses a more refined arsenal: cultural relics and priceless artifacts. In January, MacGregor traveled to Tehran to finalize the loan of treasures from eight of Iran's best museums. In exchange, he promised to loan the National Museum of Iran the Cyrus Cylinder, a 2,500-year-old clay cylinder inscribed with decrees from the Persian emperor Cyrus the Great. Following a request by the Iranian Vice President's office, he also vowed...
...Alexandra A. Petri ’10 is a joint concentrator in English and the classics in Eliot House. She hopes that her alternate Friday column, “Petri Dishes,” will continue to resemble a real petri dish by allowing her to turn a distinctive lens onto university cultures. Also by containing a strange green fungal growth in one corner...
...restaurant directly below Shabu-Ya, Shilla. According to one over-eager, smiley waiter, soldiers made the first hot pot out of their general’s helmet. “However, you don’t have to endure the life of a warrior to enjoy this simple, delicious dish.” Fact? I think not. One ill-fated Friday night, my dinner experience at the three-month old Shabu-Ya was akin to what I imagine one might have endured at the Baths of Caracalla in Ancient Rome.STEAMBATH FOR THREETwo unassuming, unnamed, but thankfully adventurous eaters accompanied...
...scoop” around University Hall. We tried to keep our ears to the pavement—you gotta hit the sidewalk if you want “the dirt!” We even crashed a luncheon, trying to get “the dish.” After following all of our “leads,” we ended up in a professor’s office decorated with Lisa Frank posters, but it turned out that Harvey Mansfield was a dead “end” as well...
...Food is like artistic expression if you can find the right people to make it,” said executive editor Christopher Chang ’09. Chang added that he hopes to have Umami publish stories about culinary artists, such as one chef who crafted an exquisite kangaroo dish for him despite New York City’s endangered species regulations. “Some people say that kangaroo can be a bit gamey. But it was a very good cut,” recalled Chang...