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Within a month, President Dwight Eisenhower named MIT President James Killian his science adviser and told him to put the nation on the scientific equivalent of a war footing. The government stressed math and science in public schools, steered college students toward science degrees, created a National Aeronautics and Space Administration and pointed it generally spaceward. Spaceward is where the country went...

Author: /time Magazine | Title: Space Brains | 9/27/2007 | See Source »

...credits for willing industries or bipartisan earmarking. It wasn't a program financed by cooked books or off-budget accounting. Most important, it was sustained by appealing not to what scared us but rather to what elevated us. There's no need to invoke WMD when you've got MIT...

Author: /time Magazine | Title: Space Brains | 9/27/2007 | See Source »

...seductress? SOCH celebrates the grand opening of the Cinema in the Quad Library with Meredith and Co. The popcorn’s hot and buttery, just like McSteamy. Thurs., Sept. 27 at 9 p.m. Hilles, Radcliffe Quad. 4) You Cruise. They Cruise. Icruise. Mingle with the international students from MIT, Wellesley and Harvard as you sail down the Charles. Cocktail attire is a required, but an accent is optional. Fri., Sept. 28 at 10 p.m. 60 Rowes Wharf, Boston Harbor. $15/single, $25/couple. 5) I Wear My Sunglasses At Night… Just like ZZ Top! Admit it. You?...

Author: NO WRITER ATTRIBUTED | Title: Get out! | 9/26/2007 | See Source »

...life of a chef can be as stressful and challenging as the life of a consultant or engineer, and even the best colleges in the country arguably provide little preparation. Katherine A. Paur, resident mathematics tutor in Pforzheimer House, spent a year following her college graduation from MIT as an apprentice for a pastry chef in France. “People talk about culture shock when you go to another country, but the culture shock between the U.S. and France is nothing compared to the shock between MIT and a restaurant,” she says. Indeed, few students must...

Author: By Diane J. Choi, CRIMSON STAFF WRITER | Title: Hey Ma! When I Grow Up I Want to Go to harvard and Become a Chef! | 9/26/2007 | See Source »

...When people taste it for the first time, they’re like whoa,” said Yang. “It tastes like real yogurt,” Wallace added. Yang, a gene regulation researcher at Harvard Medical School, and Wallace, a biochemistry researcher at MIT, said they had been planning to open a business since the day they met as PhD students at UCLA. After entertaining ideas such as a Korean barbecue restaurant and a social networking Web site geared toward scientists, the pair finally settled on the yogurt business. Wallace said that though he and Yang...

Author: By Alexander B. Cohn, CRIMSON STAFF WRITER | Title: Scientists Cook Up New Line of Fro-Yo | 9/24/2007 | See Source »

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