Word: latters
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Dates: during 1980-1989
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With regard to the latter, I find it unsettling that all Department and Committee heads are titled "Chairman," including Professor of History and Women's Studies Olwen Hufton. Indeed, The Crimson captioned the feature photo of Professor Hufton on page three with this title. Mullin rightly lamented the Course Catalog's omission of a Women's Studies 98r tutorial but failed to pick up on the irony of the catalog and the caption's nomenclature...
...acts of mind reading. There was no need for them to memorize Eliot; he had, it seemed, already memorized them. He became famous by age 35 without growing satisfied with his accomplishments or happy with himself. Words were not enough. Behind the lectures and public appearances of the latter decades -- the tall, stooped figure in the three- piece suits, issuing pronouncements -- was concealed a soul in torment, trying to purge itself of sin and of the world that lavished so much praise on what he considered his unworthiness before...
...safe with any of the above and shrimp in hot black bean sauce ($8.95). The latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...safe with any of the above and shrimp in hot black bean sauce ($8.95). The latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...safe with any of the above and shrimp in hot black bean sauce ($8.95). The latter is a very generous portion (a dozen large-to-middling size shrimps) in a sauce made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...