Word: modernes
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Dates: during 1980-1989
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Although salvador Dali wrote a cook book, the Chinese painter Ta Chien is the only modern artist to make it to the common menu, with the Szechwan specialty Ta Chien chicken. Through menu notes I have learned over the years that Ta Chien is "the Chinese Picasso," living in South America, given to bright colors (hence the Gaugin green peppers of the dish), and a native of the Szechwan province. I do not think that I have ever seen a picture of Ta Chien, or understood the relationship between the painter and the entree...
Surprising, perhaps, for the fast-growing modern center of a booming economy. But then Seoul might be best described as high-tech with a human face. Computerized machines give out bus information in the shopping center of Myongdong -- only to be obscured by a million people passing through the narrow streets in a carnival crush each day. Commuters march through the shiny, streamlined passageways of the city hall subway station at rush hour, serenaded by the psychedelic frenzy of the Doors singing Light My Fire. Even the demonstrations that have become the city's most celebrated feature abroad are stylized...
...more hot-blooded, and the local food has a garlicky tang far removed from the cool elegance of sushi. Korean pride is no less full of flavor. One of the most elegant museums in the city, approached through solemn wooden gates, is devoted not to Buddhist statuary, or to modern painting, or even to Korean celadon, but simply to the country's spiciest national treasure: pickled vegetables, or kimchi...
...operations and costs of the modern university have grown more complex, Harvard has taken on all the trappings of a modern corporation. The University has a growing $4 billion endowment, employs a mushrooming staff of more than 15,000, and supervises facilities that stretch around the world. If Harvard ever made a public offering on the stock market, there would be a free-for-all on the floor of the New York Stock Exchange...
Although salvador Dali wrote a cook book, the Chinese painter Ta Chien is the only modern artist to make it to the common menu, with the Szechwan specialty Ta Chien chicken. Through menu notes I have learned over the years that Ta Chien is "the Chinese Picasso," living in South America, given to bright colors (hence the Gaugin green peppers of the dish), and a native of the Szechwan province. I do not think that I have ever seen a picture of Ta Chien, or understood the relationship between the painter and the entree...