Word: phenomenon
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...clock nears 8 along the Eastern Seaboard on Tuesday night, a strange new phenomenon takes place in U.S. urban life. Business falls off in many a nightclub, theater-ticket sales are light, neighborhood movie audiences thin. Some late-hour shopkeepers close up for the night. In Manhattan, diners at Lindy's gulp their after-dinner coffee and call for their checks. On big-city bar rails, there is hardly room for another foot. For the next hour, wherever a signal from an NBC transmitter can be picked out of the air, a large part of the population has its eyes...
...should write one on patterns in the history of life.” Gould also hopes to tackle the construction of his own profession, having built up an impressive antiquarian book collection on the early history of paleontology, which he calls “a sixteenth- to eighteenth-century phenomenon...
Given consistent academic degradation that leads underrepresented faculty to question whether they are truly welcomed at Harvard, can the “revolving-door faculty” phenomenon be addressed? How do we deal with the loss of many professors of color from the faculty, such as Michael Jones-Correa in the Department of Government, Allan Callahan at Harvard Divinity School, Eileen de los Reyes at Graduate School of Education and K. Anthony Appiah in the Afro-American Studies and Philosophy Departments, who left to more accepting and appreciative environments within the past year? Rather than endeavoring to transcend...
...dead or irrelevant, despite the modest rebound experienced by web sites like Salon in recent months. Yet a new form of journalism—nonprofit, collaborative, cheap and outside the control of professional editors—is rapidly changing forever the business of setting the national agenda. The phenomenon and the technology behind it are called weblogging, or “blogging” for short. Using free, easy-to-use software like Greymatter and Blogger, anyone can set up a personal website in minutes. While this is no real innovation, blogging software allows users to post additional content...
That's the business; how's the food? For the most part, it is both ambitious and good. But restaurant critics have pretty much ignored this in-store phenomenon - Le Chênevert, which has been awarded high marks by reviewers, and Harvey Nichols' Fifth Floor being the exceptions. Harrods chef Chris Allen, who learned his trade in some of London's most prestigious eateries, can't get anyone to review his Georgian Restaurant. "We are doing an incredibly high level of food," he says, as he gently stirs a lobster sauce for a salmon en croute dish. "I think...