Word: n
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...dietary habits of 515 subjects who ranged in age from two to 20 years-old. Researchers gathered data between 1997 and 2005. According to Professor of Medicine David C. Christiani, the chemical culprit is most likely the nitrites added during the curing and smoking process. These chemicals transform into N-nitroso compounds—which are known carcinogens—in the acidic stomach. “These are some very active compounds in your body,” said Christiani. “Have you ever heard of the hot-dog headache? That’s what...
...their moment--notably Peter Frampton's "talk- box," a plastic tube that made his guitar sound as if it were talking--but in skilled hands, Auto-Tune is the rare gimmick that can lead to innovation. On T-Pain's latest album, Thr33 Ringz, tracks like "Karaoke" and "Chopped N Skrewed" literally bounce between notes, giving the record a kids-on--Pop Rocks exuberance. Using the same program, West's 808s & Heartbreak is the complete opposite--angsty, slow and brutally introspective. West sings throughout, and while he couldn't have hit most of the notes without Auto-Tune, he also...
DIED While living a hard-drinking rock-'n'-roll lifestyle, John Martyn, 60, the British folk singer--songwriter, influenced artists such as Eric Clapton, U2 and Pink Floyd's David Gilmour...
...ancient people of the Yucatn Peninsula were the first to crush cacao into what was later known as xocolatl--what Rosenberg calls the champagne of the Maya and Aztecs--a frothy beverage reserved for the lite and for special occasions. The Spanish took chocolate back to Europe in the 16th century, discovering the pristine and aromatic criollo bean in Venezuela along the way. Until the 19th century, Venezuela produced solely criollo cacao, which satisfied more than half the world's demand for chocolate. But when an infestation came close to wiping out all the cacao in neighboring Trinidad...
...seeds are then scooped out by hand, placed in fermentation boxes and covered with banana leaves for three to four days. "Technology-wise, we haven't left the 18th century," says Rosenberg. "It is a process that cannot be industrialized." Silvino Reyes, who owns another hacienda, La Concepcin, agrees: "Although Venezuelan cacao can sell for close to $2,500 per ton, our production level is the same as three centuries ago." That is, about 15,000 tons a year...