Word: magazineã
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...content. We can be selective and get things that are really good and really new,” says design board member Joseph B. Morcos ’12, contrasting the Advocate with younger and less prominent publications on campus. “Our history actually contributes to the magazine??s ability to find ahead-of-the-curve things.” The history of the Advocate is also a source of certain privileges. For instance, the cover of the Fall 2008 Archives issue depicted collages by John Ashbery, a former Advocate editor. “No other...
...Cambridge chef stationed just two T stops away from Harvard Square was recently named one of the Best New Chefs of 2009 by Food and Wine magazine??netting an award that he said will bring some “new light” to his restaurant, but will not distract him from his present work...
Laurie Lefevre, Food and Wine magazine??s director of corporate communications, could not be reached for comment yesterday...
...content. We can be selective and get things that are really good and really new,” says design board member Joseph B. Morcos ’12, contrasting the Advocate with younger and less prominent publications on campus. “Our history actually contributes to the magazine??s ability to find ahead-of-the-curve things...
...There’s tons of crap out there if you haven’t noticed. The magazines that people don’t care about are dying, and that’s a good thing I think.” Schenk defined a “great magazine?? as one that engages different senses, praising Vanity Fair, The Economist, and New York Magazine for their ability to do so. “When I looked at a recent Vanity Fair cover, I could almost feel the fabric that was draped over the woman’s shoulders...