Word: mei
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Dates: during 1980-1989
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...issue was produced by picture researcher Robert Stevens, designer Christine Castigliano, senior editor George Russell, associate editor Richard Lacayo, reporter-researchers Sidney Urquhart and Daniel Levy and assistants Denise Mei and Alex Sutton, under the direction of special-projects editor Donald Morrison. They sifted through tens of thousands of photos from the Time Inc. Magazines Picture Collection and other archives. They also solicited advice from museum curators and working photojournalists, particularly in compiling our list of history's ten most important news photos. You may not agree with those choices,* but we hope you will find them -- and the entire...
...Mei L. Kwan-Gett...
...masters, an ancient Chinese proverb states, "If you invite a geomancer into your house, you may as well start packing to move now." Hong Kong's Exchange Square building has managed to remain on its site -- with a few strategic revisions. During his survey, Feng Shui Master Chung Ying-Mei decreed that the structure's base must form a U shape, which he claimed was much more receptive to the good fortune emanating from the bay. Architect Remo Riva complied. Says Riva: "He said we should also put up an antenna to channel feng shui waves into the building. Barring...
...mei you? That is Chinese for "Have you eaten yet?" and it is a standard greeting in a country where food is considered a subject worthy of the attention of poets and philosophers. For Americans traveling in China, the counterpart seems to be "How is the food?" It is virtually the first question tourists ask when they meet and one that evokes responses ranging from "wonderful" to "terrible." Based on meals and street snacks sampled on a gastronomic long march through China, this visitor can report that all the answers are true. There is indeed wonderful food, as well...
...masters involved in training new chefs take their cue from the admonition of Yuan Mei, the 18th century poet who is considered the Brillat- Savarin of China: "Into no department of life should indifference be allowed to creep -- into none less than cookery." Instructors are trying to instill Yuan's philosophy in students at vocational schools and more advanced professional cooking schools in China. Novices first learn the intricacies of chopping and slicing, practicing on potatoes or turnips, before they graduate to basic cooking techniques and finally master the classic floral garnishes formed of fruits, vegetables, meat and eggs...