Word: french
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Dates: during 2000-2009
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...There are many translations of those first two lines, and this is not the one Jarmusch provided - but due to my inability to write fast enough in the dark, I'm using that of Wallace Fowlie, an authority on French poetry. Fowlie, who died in 1998, devoted entire semesters of teaching at Duke University to Dante and Proust, which sounds like serious stuff, but he was noted for his fine sense of humor. I have no doubt that, confronted with The Limits of Control, he would have offered a fresh translation, "As I was going down that impassive narrative...
...states convene at an emergency conference in Luxembourg to define and coordinate a response - and a unified travel advisory. "During these meetings we will ask our European colleagues to consider the suspension of flights going to Mexico," France's Health Minister Roselyne Bachelot told reporters after meeting with French president Nicholas Sarkozy to discuss the flu scare. But France won't advocate suspending flights returning from Mexico, as that would strand thousands of passengers, leaving them in a scramble to find other ways out of the country and potentially increasing their risk of exposure to the virus. (Read a brief...
...many an Aussie dog has feasted on it for decades. But it wasn't until the 1990s that most Australian states legalized the domestic sale of kangaroo as people food. John Kelly, executive director of the Kangaroo Industry Association of Australia (KIAA), blames the British palate. "If the French had gotten here first, the kangaroo would have been our national dish," he says. "Instead, we got meat and three...
...culinary rebirth. "Vegetables were a resurrection for me," Passard says. In seeking to define "the first vegetable haute cuisine," Passard has since created such signature dishes as beetroot in croûte de sel and onion flambé with pears and praline sauce. But perhaps his greatest contribution to French cuisine has been the notion of the grand-cru vegetable. "Like a wine with its label detailing the region, vintage and winemaker," he says, "today, a carrot needs to have its passport, its provenance, and above all, a savoir faire behind it." Passard's obsession seems to be catching: beef...
...expert on modern European history, she speaks German, French, Polish, Ukrainian, Russian, and Italian. She praises the language courses at Harvard to which she always refers students seeking to do research in a particular region. Even she has taken up Italian classes in the Romance Languages and Literatures department in preparation for her next book on the port city of Trieste...