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Produced by 13 federal agencies and several major universities and research centers, the climate report found that if carbon emissions continued growing unabated, the mainland U.S. would heat up anywhere from 7 degrees Fahrenheit to 11.5 degrees Fahrenheit by 2090, with some margin of error. That's similar to the predictions found in the 2007 report by the U.N.'s Intergovernmental Panel on Climate Change, but the real value of the new assessment is found in its detailed breakdown of the different effects warming will have in various regions of the U.S. - in a country as geographically vast and diverse...

Author: /time Magazine | Title: Climate-Change Report: From Bad to Worse | 6/17/2009 | See Source »

...Heat Index. Get used to sweating. Under a business-as-usual course, by the end of the century, Washington, D.C., could average as many as 90 to 100 days a year above 90 degrees Fahrenheit, up from around 30 to 40 days now. Southern Florida and southern Texas could see more than 160 days a year above 90 degrees Fahrenheit...

Author: /time Magazine | Title: Climate-Change Report: From Bad to Worse | 6/17/2009 | See Source »

Early Deaths. All those heat waves will take a serious toll on human health, with a significant increase in deaths due to high temperatures. The poor and the young will be most vulnerable...

Author: /time Magazine | Title: Climate-Change Report: From Bad to Worse | 6/17/2009 | See Source »

...literature of the post-Bourdainian era is vast and unfortunately mostly forgettable (with a few notable exceptions, like Bill Buford's Heat). But to those who crave them, even bad chef memoirs have a certain mesmerizing quality. Take John DeLucie's The Hunger. Unlike Bourdain, DeLucie is not a particularly gifted writer. Also unlike Bourdain, he is annoyingly successful as a chef: he runs Manhattan's sceney Waverly Inn. All the stuff about models hitting on him makes him substantially less relatable...

Author: /time Magazine | Title: Chef Lit: Kitchen Writing | 6/17/2009 | See Source »

...culinary world": late-night shifts at diners, bars and neighborhood joints. Some of it is pure drudgery - like prepping a "literal ton of corned-beef briskets" at an Irish pub the week before St. Patrick's Day - but when the orders start pouring in, the pace and chaos and heat in even a low-end kitchen somehow fuse into a kind of mass lunatic joy. "I am God of the box," he writes, "the brain-damaged Lord Commander of a kingdom of fifty feet by five and made entirely of stainless steel, industrial tile, knives, sweat and fire...

Author: /time Magazine | Title: Chef Lit: Kitchen Writing | 6/17/2009 | See Source »

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