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Word: logged (lookup in dictionary) (lookup stats)
Dates: during 1950-1959
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Usage:

...documentary element is represented at intervals by excerpts from the records kept by Gilbert and Edward Winslow, two of the voyagers, and from the Mayflower's log, kept by one Captain Christopher Jones...

Author: By David L. Ratner, | Title: New Look at the Pilgrims | 5/12/1950 | See Source »

...said Acheson with a sigh, "all that is changed." He had only to glance at his leather-bound log of the week's business to know just how much it had changed. The log was crammed with slam-bang protests, denunciations and propaganda broadsides from Iron Curtain countries, and the U.S. replies, just as forceful, bouncing back with the speed of rockets. At week's end his docket of urgent communications looked something like this...

Author: /time Magazine | Title: National Affairs: Steady On | 5/1/1950 | See Source »

...dramatized history of the Missouri Valley, including the Astor Fur Co. and Custer's Last Stand. The piece ended in this trite but nevertheless moving passage: "The great buffalo herds of yesterday live only in the songs of the West now, and where not long ago there were log cabins and small settlements, modern cities bloom-Kansas City, Omaha, Bismarck and all the others. Bridges cross the winding river, carry trains and automobiles from one bank to the other. The beaver has crept away, but men have built new dams-dams which tame the once treacherous river and produce...

Author: /time Magazine | Title: National Affairs: The Voice of America: What It Tells the World | 5/1/1950 | See Source »

Most of the world's gastronomic jargon was created in the 18th and 19th Centuries by log-rolling cooks to commemorate their masters' favorite dishes. Some European aristocrats were also amateur cooks and imposed their names on their concoctions, e.g., Count Stroganoff, a 19th Century Russian diplomat and inventor of Beef Stroganoff.* Sometimes chefs also designated dishes in honor of great events, e.g., Pheasant a la Holy Alliance...

Author: /time Magazine | Title: HUNGARY: The Menu Menace | 3/27/1950 | See Source »

Every Monday night the tutors, guests, some students, and the Housemaster don dinner jackets and eat on the dias at the end of the dining hall. This custom is called high table; another Lowell tradition is the lighting of a yule log at the annual Christmas dinner...

Author: NO WRITER ATTRIBUTED | Title: Lowell Lures with Bells, High Table | 3/24/1950 | See Source »

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