Word: entr
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Dates: during 2000-2009
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...bison entrée in the photo was mouthwatering, but farming an animal for its meat could hardly be characterized as giving it a chance at life. There is something unutterably sick and unnerving about the idea that life is somehow worth living when it inevitably leads to someone's dinner plate. Jason J. Yuen, CHICAGO...
...with lemon-flavored coriander salad). All are enticingly photographed by Marie-Pierre Morel, though some of the dishes are not for the squeamish. For example, a hearty stew introduced early in the book lists pig's liver, pig's kidneys and pig's heart among its ingredients, while an entrée named "Pig's Head and Parsley Pâté" was conceived to use up the meat leftover from a slaughter...
...glad that my own experience working in the private sector and as the head of the African bureau of the United Nations Development Programme provided me with the opportunity to have a dialogue with the African leadership. In a way, they have already welcomed me, so my entrée should not be particularly difficult. is there something extra you bring to the job as a woman? Sensitivity to human needs. Maybe that comes from being a mother and interacting with other women, many of whom carry the biggest burden in times of both war and peace. gender aside...
...final split among the movement's individualistic adherents. But the spirit of Dada - and it was always an attitude rather than a coherent school of thought - survived. The Pompidou tries to reinforce this point in the final display space, which includes René Clair's almost coherent 1924 film Entr'acte, and Duchamp's never-quite-finished The Large Glass (also known as The Bride Stripped Bare by Her Bachelors, Even), two painted and otherwise embellished panes of glass in a wooden frame. The curators even consider the view of Paris through the room's windows to be part...
...states their mission simply: "There is a legacy of pessimism about vegetarianism, but we love eating. We love drinking. Why give that up?" Why indeed? The menu is loaded with simple showstoppers. Appetizers like wasabi cashews and Kalamata olives marinated in pomegranate molasses whet your appetite for the unforgettable entrées: thin threads of pasta on saffron-poached artichoke hearts and creamy chard, or cheddar cheese soufflé served with samphire (a delicious salt-marsh vegetable). Then sink your spoon into lemon parfait with elderflower sorbet or cold strawberry soup with a Pimms-laced cucumber salad. Every mouthful...