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...pause to the structural engineers assigned to make sure buildings stand up even when they rise along irregular lines. In the late '80s, Gehry proposed a design for a new Madison Square Garden in Manhattan--which was never built--with an office tower in the shape of a vertical fish. "The construction people said you couldn't do it," he recalls. "But since then it's become easy to do forms that have that much curvature and complexity. It's normal...

Author: /time Magazine | Title: Kissing The Sky | 12/30/2004 | See Source »

...country's larder, available for marvelously small sums. Take a stroll from Ben Thanh market, along Le Thanh Ton street, and stop off at a street-side phó bo stall for your appetizer. Vietnam's signature dish of beef noodles - flavored with star anise, cilantro (coriander) and fish sauce - is a soupy snip at 30? per bowl...

Author: /time Magazine | Title: Courses in Economics | 12/19/2004 | See Source »

...idea: you won't have to remember the name of some obscure region or château when looking for a moderately priced good wine; instead, you can rely on one brand that does the choosing for you. As for edibles, in the coming months raw fish may not be just for sushi restaurants anymore. Western chefs are devoting menus to tartares, carpaccio, crudo and all sorts of uncooked flesh. At BAR TONNO in New York City, chef Scott Conant serves nothing but raw fish, Italian style, like orata rossa with baby chanterelles and leeks, below...

Author: /time Magazine | Title: Happy New Gear! | 12/19/2004 | See Source »

...dipped 69%. Li hopes he can inject some Chinese go-getter spirit into the Thomson business. "They think 5% growth a year is great, and we think it's miserable," the CEO says. "We're used to growing at 40%." Li will need all the patience he learned feeding fish in the commune's paddies. --By Matthew Forney/Beijing

Author: /time Magazine | Title: Li Dongsheng: TCL | 12/17/2004 | See Source »

Maybe you have a big report due first thing in the morning. Or you're trying to deliver a truckload of fish before the wholesale market opens 150 miles away. Whatever the reason, you decide to stifle that yawn and push through the night. Sure, you've been awake 16 hours, but you have a giant thermos of coffee and a few tunes to keep you going. Your body, of course, is fighting you every step of the way. Whether or not you realize it, your brain has already started to check out for the night...

Author: /time Magazine | Title: Why We Sleep | 12/17/2004 | See Source »

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