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Word: exoticized (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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You know that place everyone knows about but has never actually been to? With its exotic allure and underground mystique, you’re bound to bump into some of the best Harvard has to offer—from undergraduate VES concentrators to GSD students, this is where the artsiest...

Author: By Rachel A. Burns, Jeffrey W. Feldman, Ama R. Francis, Jessica R. Henderson, Joshua J. Kearney, Eunice Y. Kim, Chris R. Kingston, Ali R. Leskowitz, Beryl C.D. Lipton, Monica S. Liu, Ryan J. Meehan, Antonia M.R. Peacocke, Erika P. Pierson, Bram A. Strochlic, Mark A. VanMiddlesworth, and Denise J. Xu, CRIMSON STAFF WRITERS | Title: Editor's Picks 2009 | 12/4/2009 | See Source »

"I want my hotel to feel more like a private house than a museum," explains owner Roberto Franchi, adding that he first decided to display his artworks when he ran out of space at home. "This way, I can look at my art all day and other people can enjoy...

Author: /time Magazine | Title: The Modern Art of Hospitality in Turin | 12/2/2009 | See Source »

The modern version of the amphora, a tank known colloquially as the Nomblot Egg, was created in 2001 by French vatmaker Marc Nomblot. He was following a whimsical request by Rhône winemaking powerhouse Michel Chapoutier, whose appreciation for harmonious, natural shapes complemented his holistic and organic methods of...

Author: /time Magazine | Title: New Wine In Old Vessels | 12/2/2009 | See Source »

The proof, of course, is in the tasting - while Roman procurator turned philosopher Pliny the Elder's maxim "in vino veritas" is atrociously overquoted, perhaps an exception can be made in this case. After several trial vintages at Lauzières, and by Schlaepfer's colleagues Christian Zündel...

Author: /time Magazine | Title: New Wine In Old Vessels | 12/2/2009 | See Source »

At Singapore's hottest new dining spot, Krish, krish.com.sg, American executive chef Matthew Baker's reckless decree to the kitchen is: "You can never have enough butter." A devil-may-care attitude to waistlines and heart health is probably to be expected from a French-trained chef, working in a...

Author: /time Magazine | Title: Lashings of Ghee in Singapore | 12/2/2009 | See Source »

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