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...Noten, Ann Demeulemeester, Walder van Beirendonck, Dirk van Saene, Dirk Bikkembergs and Marina Yee, a.k.a. the Antwerp Six?who were forging a distinctive deconstructionist style, a world away from Belgium's moules-frites-and-cherry-beer reputation. But today it's Brussels?and its Quartier Dansaert?that's ? la mode. At 74 Rue Antoine Dansaert is Stijl?the shop that began the revolution, tel: (32-2) 512 0313. Until 10 years ago, cheap rents and the store's not-so-cheap Flemish clothes were probably the only reason to linger in this neglected part of town that stretches from...

Author: /time Magazine | Title: Capital of Cool | 7/23/2006 | See Source »

...write Landis off as a contender; they hurled him off the Col du Galibier. Even Landis seemed to accept his fate. "I don't expect to win the Tour at this point," he said after the 112-mile disaster from Bourg d' Osians into the Alpine ski town of La Toussuire. All he wanted, he said, was a beer...

Author: /time Magazine | Title: A New Lance Armstrong? | 7/22/2006 | See Source »

...Every time you mentally combine this movie with “Batman Begins,” à la Bruce Wayne paying a hooker, cheating on his fiancé, or stabbing a hobo and crushing his dog’s skull...

Author: By Nicholas K. Tabor, CRIMSON STAFF WRITER | Title: Harvard ‘Psycho’ Kills 30-40 | 7/21/2006 | See Source »

...today it's Brussels - and its Quartier Dansaert - that's à la mode. At 74 Rue Antoine Dansaert is Stijl - the shop that began the revolution, tel: (32-2) 512 0313. Until 10 years ago, cheap rents and the store's not-so-cheap Flemish clothes were probably the only reason to linger in this neglected part of town that stretches from the Bourse down to the canal district. Today Stijl has made room on its racks for the froufrou frocks and Art Nouveau fabrics of Brussels designers Sofie D'Hoore and Cathy Pill, while the shops next door have...

Author: /time Magazine | Title: Capital Of Cool | 7/18/2006 | See Source »

...Andrs and Embutidos Fermin celebrated the arrival of prized jamn ibrico products to the U.S. for the first time. The plum-colored ham, considered by some to be the finest in the world, wasn't the only cured meat taking center stage at the show, though. La Quercia Rossa Heirloom Breed Culaccia dry-cured ham was both salty and sweet, Principe's truffled ham was luxurious, and S. Wallace Edwards offered American- style serrano with paper-thin slices of its WigWam...

Author: /time Magazine | Title: Food: A Taste of the Future | 7/16/2006 | See Source »

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