Word: es
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Dates: during 2000-2009
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...What would you do if a student told you “mi corazon es en fuego.” A. Surprised that a student of mine would make such mistakes in Spanish after my devoted and careful teachings, I would embark on a lesson on how to use the appropriate preposition and verb and then consider the question of how to properly translate the image of a scorching heart into Spanish (which would lead us into the terrain of poetry). B. I would teach the student the verb "coquetear" (to flirt), and ask for its conjugation in the future...
...Africa that recently won a $200,000 World Bank grant, was born in Edwards’ class. Students are free to choose from a variety of group projects, which are based on the work of experts that visit the class every week. The year that Zhou and Martin took ES 147, Inhalable Food was one of the options. Zhou jumped at the topic because of her culinary passions, and Martin, because his graphic design experience would be invaluable for marketing. Travis May ’09, an economics concentrator, and Jonathan Kamler ’07, a physics concentrator...
...French treat it with more respect and talk of the delicate harmony between the color, aroma and taste of traditionally made rosé wines. Usually enjoyed as a cool summer drink, it is versatile enough to be drunk at meals, as an aperitif or during soirées. It is also currently enjoying a vogue: rosé has now overtaken white-wine sales in France and accounts for almost 10% of the world market. (See pictures of Paris expanding...
...recently as five years ago, this ability - plus a native braininess and a healthy dose of opportunism - had earned her a regular seat at soirées in the Washington-New York City-Los Angeles triad, as well as a modest media profile. She was once referred to as "the most upwardly mobile Greek since Icarus." (Watch an interview with Huffington...
...which served as a stable in the late 18th century, the restaurant is known for its fusion of Asian flavors (think kaffir lime, star anise and yuzu) with fresh Icelandic fish, served within hours of being caught. The menu changes twice a month and recently included enticing entrées like a blue lingcod seasoned with red ginger, wasabi and shiso (a minty herb), and crispy salmon with soybeans, saffron and parsley. Other dishes, like a succulent barbecued lamb chop garnished with pecans and cèpes, benefit from Icelandic husbandry: the island's sheep spend their summers grazing freely...