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...Ericsson, a large, gentle man with unkempt salt-and-pepper hair and a button on his jacket missing, has become the world's leading expert on experts, a term he distinguishes from "expert performers" - those individuals, possessing both experience and superior skill, who tend to win Nobel Prizes or international chess competitions or Olympic medals. Ericsson notes that some entire classes of experts - for instance, those who pick stocks for a living - are barely better than novices. (Experienced investors do perform a little ahead of chance, his studies show, but not enough to outweigh transaction costs...

Author: /time Magazine | Title: The Science of Experience | 2/28/2008 | See Source »

...This didn't seem to be an act for our benefit; this appeared real. Before the mob of journalists could pepper them with questions about what Kim Il Sung meant to them, their handler hustled them into the museum. When we got back on the bus, we got a tongue-lashing; a handler screaming at us in Korean to behave. My group's translator, a decent enough guy named Mr. Kim, sheepishly translated: "He says we have to stick to the schedule. Otherwise, you'll never be able to see everything and you'll get in trouble...

Author: /time Magazine | Title: The Ballad Of Kim Jong Il | 2/28/2008 | See Source »

...purchase a jar, starting with the green variety to give yourself some practice with the flavors. Bite into a whole olive slowly, noticing the texture and, of course, watching out for the pit. (Stuffed olives allow you to munch all the way through and reward you with a red pepper for your efforts.) As the juice covers your tongue, notice the brightness of the taste and the mixture of salt and bitterness. One final tip: let yourself start slowly, eating an olive at a time with bread in between. As with other substances, it takes a while to build...

Author: By Aliza H. Aufrichtig and Marianne F. Kaletzky, CRIMSON STAFF WRITERSS | Title: Cultivating Good Taste in Food and Life | 2/15/2008 | See Source »

Elizabeth B. David ’08 said the dining halls have not been serving tuna as frequently as two years ago, and Steven A. McDonald ’08 said he noticed that the red pepper hummus has been increasingly replaced by plain hummus...

Author: By Esther I. Yi, CRIMSON STAFF WRITER | Title: Food Price Increases Hit HUDS Hard | 2/12/2008 | See Source »

Outside of school cafeterias, Chefs try to reduce the gaminess with pepper, garlic, dried herbs, such as clove, coriander or cumin, and with fresh herbs, such as dill and chive. Tatsuta-age, in which whale is deep-fried, is a common preparation that is served with soy sauce and ginger...

Author: /time Magazine | Title: How to Eat a Whale | 12/26/2007 | See Source »

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