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Word: flavorings (lookup in dictionary) (lookup stats)
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When Duke forward John Smith took a pass down low and jammed it home for the first hoop of the game, his move became an act of classical athleticism. And when Crimson Co-Captain Keith Webster squeezed in a dipsy-do-lay-up, it had the flavor of a Renoir...

Author: NO WRITER ATTRIBUTED | Title: Silly Putty | 2/11/1987 | See Source »

Stratton is a beautiful-people-only resort. The new village, with the requisite quaint architecture and gourmet shop also boasts clothes boutiques from Bogner and CB sports. It has a certain European flavor; one almost expects fur-clad women to stroll by with their poodles...

Author: By Evan O. Grossman, | Title: Vermont's Best White Powder | 1/23/1987 | See Source »

...writing to commend The Crimson and Michael Wall for his article on working class and low income students (12/18/86). Mr. Wall has made a good effort to capture the flavor of the experiences of these "less monied" individuals. Hopefully, the article will serve as a gentle reminder to those of us with money not to assume that everyone at Harvard-Radcliffe has similar financial backrounds, and that such differing backrounds translate into different values and ways of perceiving and experiencing the world...

Author: NO WRITER ATTRIBUTED | Title: Class | 1/16/1987 | See Source »

DREARIEST WAVE OF THE FUTURE The domestically produced, vacuum-sealed bags that hold appetizers and main courses and are available at Bloomingdale's in New York City and have more recently been introduced at Marshall Field's in Chicago leave almost everything to be desired in flavor and texture. Based on tastings of a dozen or so choices (omelet creole, lobster bisque, ravioli with snails, poached salmon and pork with apricots), these generally expensive creations, with main courses from $2.25 for pasta to $12.90 for veal, are a cut above airline food...

Author: /time Magazine | Title: Food: Tasting The Bitter and the Sweet | 1/5/1987 | See Source »

...over America, but especially in New York, the curators of this show have done a wonderful job of bringing all this, and more, together. At last one can see, in full detail, how the mass- produced, democratic nature of American machine-based design gave it a quite different flavor from French art deco, which was less a response to the myth of modernity than a continuation, by souped-up means, of the high luxury tradition of ebeniste furniture. The work of painters and sculptors was far less important to this process than that of photographers, engineers, architects and designers. What...

Author: /time Magazine | Title: Design: Back to the Lost Future | 12/22/1986 | See Source »

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