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...VEGGIES Average amount eaten by Americans each year...

Author: /time Magazine | Title: What You Need to Know About ... Fruits & Vegetables | 10/20/2003 | See Source »

...Freshwater anglers are advised that their catch can contain various toxins, depending on the waters they come from. In some cases, the Environmental Protection Agency advises anglers to limit their intake to one fish a week. And some species from particularly polluted waters should never be eaten under any circumstances...

Author: /time Magazine | Title: What You Need to Know About ... Meat, Fish & Eggs | 10/20/2003 | See Source »

Justin Timberlake made the headlines a few years ago when he put a half-eaten piece of toast up for auction on eBay. The auction site has since attracted legions of devotees. Now, Harvard has its own online marketplace, and its two ambitious founders are hoping to follow in eBay’s success...

Author: By Tracy E. Nowski, CRIMSON STAFF WRITER | Title: eBay Meets Harvard | 10/9/2003 | See Source »

...course, play, as Kester is the first to admit, is only part of it. The food trade is a $500 billion industry in which uncounted new products jostle for space on overstocked shelves. Fully 25% of all meals are now consumed in restaurants, and of those eaten at home, two-thirds are either prepared entrees or restaurant takeout. With all that, Big Food has had to become Big Science. Companies that want to stay in the game can't afford to drift along with the same product line year after year until someone in R. and D. dreams up another...

Author: /time Magazine | Title: Inside the Food Labs | 10/6/2003 | See Source »

...find an appreciation of food culture in a country whose biggest contribution to cuisine is the Big Mac, but Americans should understand why our food is so region-specific. Parmesan cheese owes its unique taste to conditions found only around Parma, Italy, and to the grass that is eaten by local cows. Americans will never be able to make real Parmesan cheese. PAOLO PASQUALE Genoa, Italy...

Author: /time Magazine | Title: Letters: Oct. 6, 2003 | 10/6/2003 | See Source »

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