Word: equilibrium
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...climax of “Sinatra Suite,” that energy resurfaces with a significant payoff. The piece becomes much more physical, and the two dancers practically force each other around the stage; eventually, though, physicality becomes sensuality, and Shee and Moore come to a beautifully poised equilibrium...
...TIME reported that 5,000 young children in the developing world die each day from diarrhea. Gastroenteritis is due to unchecked population growth and overcrowding, to humans overtaxing their environment. The most stable environment is one in equilibrium. Growth leads to instability and breakdown. It is unfortunate that in this world everything is geared toward growth. Chin Wei Pok, M.D. Subang Jaya, Malaysia...
...boiled water from properly cleaned containers. Johannes H. Kop Delft, the Netherlands time reported that 5,000 young children in the developing world die each day from diarrhea. Gastroenteritis is due to unchecked population growth and overcrowding, to humans' overtaxing their environment. The most stable environment is one in equilibrium. Growth leads to instability and breakdown. It is unfortunate that, in this world, everything is geared toward growth. Chin Wei Pok, M.D. Subang Jaya, Malaysia What Veils Reveal Congratulations to columnist Yasmin Alibhai-Brown for arguing against the face veil worn by some Muslim women [Oct. 16]. The veil certainly...
...anxious time when job stability seems a distant memory, Gossip Stoppers is just one of a host of pinpoint-focused consultancies tapping into a pervasive yearning for equilibrium. Is your trust busted? They'll fix it. Too many sourpusses on staff? Likability training will sweeten dispositions. Been putting off hiring a consultant? Good news, procrastination preventers are standing by, if only you would ... well, that's an issue, isn't it? These nicheperts are part of a growing coalition of consultants who, unlike the all-you-can-eat practices, limit their work to bite-size pieces. They range from...
...baby hake on the menu at El Rodat in Javea, Spain, is a marvel of equilibrium. At once intensely flavorful and delicately light, it is the sort of exquisite dish you would expect from a chef who began his education at Barcelona's top culinary school and later apprenticed with Alain Ducasse in Paris. But the secret to Sergio Torres' fish lies less with the young other stories...