Word: papered
(lookup in dictionary)
(lookup stats)
Dates: during 2010-2019
Sort By: most recent first
(reverse)
...Armed with such measuring tools as the HUDS teaspoon and the HUDS paper cup, with this recipe book, you too can recreate former award-winning Harvard Top Chef dishes and tasty alternatives with ordinary dining hall ingredients...
...spending the day studying in Lamont uninterrupted. As opposed to the inches of slush that usually accompany days at Harvard and keep us inside where we can focus on work, the sun might trick us into taking a break. A trip to Berryline to break up work on a paper would completely derail your train of thought. Aside from the fifteen minutes you would waste walking to and from the store, it would take you at least five minutes to get back into work mode, and you’d even have to root through your bag to find your...
While presenting honorary degrees to newly tenured members of FAS who had not graduated from Harvard—a practice dating back to 1942—Faust began to read aloud a traditional Latin motto from a piece of paper...
...article draws on a white paper by a Madison Avenue demographer about 2010 Census projections. In an extended interview, Peter Francese of Ogilvy & Mather tells the trade publication what every other business is finding out: "In terms of marketing, there is no average American." This shouldn't really come as a shock to the industry; it's not like it happened overnight. There is no racial majority in the nation's 10 biggest cities, married couples account for less than half of households, and customers of every age and clime are increasingly unpredictable. This was a hard lesson...
...Francese didn't really have an answer for how this plays out in the kitchen, or at least not one he was willing to share. (He hems and haws about more customer questionnaires being needed.) But the answer's there in the article, in one of the responses the paper got to its survey about changing tastes. The owner of a Boston gastropub takes note of its guests' "increasingly open desire for more stimulation, either in challenging menu items, more obscure wines and varietals, and old-school cocktails with a less sweet, more bitter and herbal flavor profile." The owner...