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Word: proprietorship (lookup in dictionary) (lookup stats)
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...charm has always seemed to lie in its constancy: a neat and fixed formula of short stories, criticism, cartoons and articles, many of them serious, most of them current, all of them finely polished. Over the course of 60 years of independent proprietorship, The New Yorker won an enviably loyal audience along with an honored place on the country's cultural mantel. The magazine proved an accommodating haven for stylish writers as disparate as James Thurber and Isaac Bashevis Singer, E.B. White and J.D. Salinger. To many observers, the elegant weekly seemed not only steeped in tradition but nearly immutable...

Author: /time Magazine | Title: Press: Changing the Guard At 60 | 3/18/1985 | See Source »

...rapid increase in the Filly's fortune coincides almost exactly with the proprietorship of Love and Castagno, who took over the Filly a year ago Boyhood friends from Revere High, both put themselves through college by working as bartenders at Notre Dame and Boston Conservatory, respectively...

Author: By Cyrus M. Sanai, | Title: Boozing and Cruising at the Filly | 2/1/1985 | See Source »

...lunch. Serious but not pompous, the visitor tells himself, a lunch to give shape to the day. Claiborne, a soft-voiced Southerner with a little boy's grin, murmurs encouragement. Franey, a blocky, square-faced Burgundian who was chef at Manhattan's Le Pavilion restaurant during the proprietorship of the great Henri Soulé, watches with approval...

Author: /time Magazine | Title: Living: Memoirs of a Happy Man | 9/13/1982 | See Source »

...shopping centers, we look for tenants who fit in, and who add something to our overall plan." Even the names of businesses are checked in advance to avoid excessive cuteness. The secret, says Benjamin Thompson, the Cambridge, Mass., architect who designed Faneuil Hall Marketplace and Harborplace, "is individual proprietorship, with immense, chaotic variety...

Author: /time Magazine | Title: Living: He Digs Downtown | 8/24/1981 | See Source »

...flash-frozen at -10° F so that large ice crystals do not form, and then it is tempered for a few hours in a freezer 20° warmer. These days Ben and Jerry keep their machine going without letup, but often in the first months of their proprietorship, they were forced to hang up the dreaded international no-more-ice-cream sign: a red circle containing an ice-cream cone with a slash through...

Author: /time Magazine | Title: Ice Cream: They All Scream for It | 8/10/1981 | See Source »

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