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...record division made nearly $250 million in underlying profit in the fiscal year 2009, while the company's music-publishing arm, which oversees songwriters, generated $208 million. Both profits, though, were wiped out by massive write-downs, which created a largely paper loss of $2.4 billion. "With that level of debt in the business, the reality is that EMI is now almost worthless," says Simon Dyson, editor of the London-based industry newsletter Music & Copyright. (See the 100 best albums of all time...
Elad's activities, in the views of its opponents, amounts to turning over Jerusalem's archaeology to extremist Jewish settlers. That has alarmed many Israeli and international scholars, Palestinian officials, and human-rights advocates. On a political level, it complicates efforts by the White House to enable both Palestinians and Israelis to share Jerusalem as their respective capitals, a key demand of the Palestinians. For scholars, it sparks concerns about whether Elad can be independent and objective in its work. And for Jerusalemites it raises a fundamental question: What matters more, the stones and bones of antiquity, or the lives...
...Fortunately, Big China Books are not the only option for general readers curious about the P.R.C., since many significant works that take a ground-level view of the country, rather than a bird's-eye one, have also been appearing. I am thinking, for example, of Fast Boat to China (2007). This is a lively account of the human side of Shanghai-based outsourcing by Andrew Ross, who usefully dubs his study a foray into "scholarly reporting" - a term for books that, as he puts it, have "mined the overlap between ethnography and journalism...
...over the Bears the second time around, the Crimson will need to match Brown’s intense level of play...
...looks at Japan's Yoshihiro Narisawa, who recently demonstrated a method of using sawdust broth, twigs and wood strips to cook venison. He looks at the young Spanish prodigy Andoni Luis Aduriz, who has come up with a limestone slurry with which to gel-coat his vegetables. At this level, you're paying for technique, not what some guy can pick off the trees. New York culinary bad boy David Chang said as much recently when calling out his West Coast rivals for "just serving figs on a plate." Chefs need to do something. A love of nature is great...