Word: mastering
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Dates: during 2000-2009
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...Kindle is not cheap. With money being tight, it may be that older, affluent consumers are much more likely to spend $359 than the younger, unemployed people who will graduate from college this year. The e-books are expensive, too. A copy of Master Your Metabolism: The 3 Diet Secrets to Naturally Balancing Your Hormones for a Hot and Healthy Body! costs $9.99. People under 50 are not likely to buy that book anyway. Buying a magazine is a better deal. An issue of The Reader's Digest for Kindle costs only $1.25, but that is a publication for older...
Parachuted into Brioni's school?founded 20 years ago after company chiefs saw a need for in-house training for the next generation of master tailors and middle managers?the London students aim to absorb all the best tricks and traditions behind the Italian company's signature handmade suits. Though the students include aspiring designers of women's wear, jewelry and shoes, the school believes the men's-tailoring know-how and Italian alta moda culture that rub off will be useful for the careers of all of them. "This is a chance to actually see real craft in action...
...assembly line, the students can see the 60 stitches that go into one buttonhole and watch the fabric being hand-cut with 13-in. scissors. Still, most of their time is spent, needle and thread in hand, in a brightly lit third-floor classroom overseen by two 60-something master tailors who wouldn't know Stella McCartney from Ringo Starr...
...longer school day, week or year is not the answer to reforming education. My family has three college graduates--two of whom have master's degrees--and we somehow managed to do it while getting out of school at 3 p.m. and having summers off. The 800-pound gorilla in the room is the reason many poorer children don't get a good education is that education is not stressed at home. I am a teacher in one of the poorest neighborhoods in the country, and the students have after-school programs and Saturday academy and even go to school...
Alain Passard's decision in 2001 to transform his three-star Paris restaurant l'Arpège - famous for its slow-cooked T-bones, lamb and duck - into a temple to the vegetable raised many an eyebrow in the world of haute cuisine. For the erstwhile master rôtisseur, however, it constituted a culinary rebirth. "Vegetables were a resurrection for me," Passard says. In seeking to define "the first vegetable haute cuisine," Passard has since created such signature dishes as beetroot in croûte de sel and onion flambé with pears and praline sauce. But perhaps...