Word: flavorfully
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
After some intrasquad challenge matches at the end of last week, the Harvard seedings had a new flavor to them. Sophomore Joel Kirsch overtook the No. 1 spot for only the second time this year, bumping co-captain Tal Ben-Shachar to the second seed...
...LIVING HUMAN ORGANISMS, WE depend on hundreds of delicate chemical processes. If you alter the chemicals entering these processes, you alter the processes and you alter the humans, particularly their brains and nervous systems. We need a pure food supply, free of dyes, preservatives, flavor enhancers, antibiotics, hormones, synthetic vitamins and, it now seems, synthetic fats. ELAINE LANSDOWN Northport, New York Via E-mail...
...Administration is sufficiently conscious of its obligation to protect and preserve Harvard's historical architecture. Philip Parsons, director of planning for the Faculty of Arts and Sciences, told Harvard Magazine in January, "We intend to preserve the richness of the original detail, and to add a contemporary flavor." The firm overseeing the redesign, Goody, Clancy & Associates, is well qualified to maintain a balance between old and new to judge from its renovation of Weld Hall and the Busch-Reisinger Museum. Further, the architectural plans will maintain the Union's elaborate cornices and grand doorways...
Olestra, however, could make guilt-free eating a pleasure. It doesn't just substitute for fat. It is fat, with all the flavor-enhancing, palate-soothing smoothness of corn or canola oil. And unlike any of the half a dozen or so fat substitutes currently available, olestra doesn't break down when it's used for frying. That means fat-free potato chips, French fries and maybe even Cajun feasts that taste like the real thing could someday be available to the general public...
...give food its taste and smell; they extract these substances, spread them around the taste buds and waft them up to odor receptors in the nose. Oils derived from plants sometimes have aromatic compounds in them to start with, which is why olive oil, for example, has a distinctive flavor. Others, such as canola oil--and now olestra--have no taste of their...