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...Composed with the deliberation of music or poetry, her groupings of bowls can limn the personal (Silence, 1995, where two pairs of figures tower above a silvery pool, either mute or deaf to each other) and the political (one can't help but read the queue of 23 moist-lipped vessels in Exodus II, 1996, as asylum seekers). Other still-life groups simply delight in their play of form (the rising and falling rhythm of Breath, 2000) and color (the enlightening journey of Fade, 2003). Her groups, which the artist keeps carefully documented in photographs, are growing...

Author: /time Magazine | Title: Huge Storms in Little Cups | 1/30/2006 | See Source »

...sheer volume of body heat rising off our backs filled the atmosphere. As we wade stoically through finals this week, everyone is beginning to feel the heat. Unfortunately, Lamont is ill-equipped to take the pressure. Even on a good day it fills up like a zeppelin, the moist air circulating hopelessly from floor to floor. Ventilation is nearly as hard to come by as an empty seat. The windows are sealed shut and the dead fumes of unfinished papers waft by undisturbed, inducing headaches. I’m no engineer, but it seems to me there must be some...

Author: By Juliet S. Samuel, | Title: Blowing Off Steam | 1/18/2006 | See Source »

...these sugars in the U.S. Marcus Samuelsson of Aquavit restaurant in New York City is one of those chefs, and although he hasn't been paid for it, his picture appears on the back of a package of a raw cane sugar from Malawi, along with his recipe for moist, chewy gingersnaps. "I got hooked on these sugars about two years ago," says Samuelsson. "I'm always looking for good-quality ingredients, and these sugars have a flavor that can really stand out in a recipe...

Author: /time Magazine | Title: Ain't That Sweet! | 10/23/2005 | See Source »

...actual food, to feed a multitude without requiring a miracle. All the book's 200 party-ready recipes have a minimum of hard-to-find ingredients and are easy to execute. The dishes are crowd pleasers too: luxe macaroni and cheese, coconut shrimp and several variations on a moist but still crispy-skinned roast chicken (her secret is to salt the bird several hours before cooking...

Author: /time Magazine | Title: 6 Delicious Books for Cooks | 10/23/2005 | See Source »

...Moist Moon (www.moistmoon.jp), launched by the 368-year-old Gekkeikan Sake Co. last October, is one example. The product range includes body soap, shampoo, facial creams and serums?all made with a combination of rice, rice bran, sake and the lees left over from brewing. "The company knew that in order to survive we needed to do something more than produce and sell sake," says Sharon Teach, manager of Gekkeikan's planning department...

Author: /time Magazine | Title: Beauty and the Yeast | 4/4/2005 | See Source »

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