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Emmanuel Ax returns with his rich and globular tone, but more often than not in this recording it acts as an obscuring miasmic veil, rather than a complement to the strings. He has an extremely heavy left hand and a matching right foot on the sustaining pedal. His efforts are more appropriate for piano concerti than for these subtly textured chamber works...

Author: By Brian D. Koh, | Title: Yo-Yo and Rest Are Natural Soloists | 8/12/1994 | See Source »

...mosquito, it seems, is essentially a tiny winged speck of libido. Here's what typically happens: the males form a hovering globular swarm, ranging from a softball-size band of a dozen to a ballroom-size throng of millions. To any female that may be around, the male buzzing sound is like a neon sign in front of a singles bar. She makes a beeline -- all right, a mosquitoline -- straight into the swarm. Once she's inside, the sound of her wings, beating 250 to 500 times a second, becomes the mosquito equivalent of a flirty hair flip. The males...

Author: /time Magazine | Title: Summer's Bloodsuckers | 8/10/1992 | See Source »

Radio Pulsars in Globular Clusters--by Andrew Lyne and Jodrell Bank. Tea at 3:30 p.m. Phillips Auditorium, 60 Garden...

Author: NO WRITER ATTRIBUTED | Title: At Harvard | 2/20/1992 | See Source »

Oberhuber and Blumenthal are largely indistinguishable on stage, but that does not detract from the production, as the actors are equally amusing. Oberhuber, however, does steal the funniest scene in the work. He remarks on the globular maid Nell: "I could discern countries upon her." When his master, Antipholus of Syracuse, quizzes him about the location of the Netherlands, he responds in mock-shock, "Oh, master, I did not look...

Author: By Yuko Miyazaki, | Title: Comic Confusion Abounds: | 3/16/1990 | See Source »

Most Overdone Craze. Paul Prudhomme of K-Paul's restaurant in New Orleans, the globular Cajun chef, was the man responsible for a dish that eventually became too much of a good thing: blackened redfish, in which a fillet is dusted with spices and then seared on a red-hot iron skillet. Suddenly, chefs who had never been within light-years of a bayou were giving us blackened tuna, blackened swordfish, blackened bluefish, blackened scallops, blackened . . . burp...

Author: /time Magazine | Title: Food: Most of the Decade | 1/1/1990 | See Source »

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