Word: putted
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Dates: during 2000-2009
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...major key to Italian-American culture is something called 'bella figura,'" says Gardaphè. "It basically means, to put on a show so people don't know the real you. If you're poor, you make them think you're rich. If you're rich, you make them think you're poor." For an immigrant people emerging from a history of foreign conquerors and a lack of a nation-state (till 1870), says Gardaphè, "It's all about protection...
...should Notre Dame's. It's great that NBC still broadcasts every Irish home game; it indicates a nostalgic hunger out there for a less cynical college football tradition. But Notre Dame today has an obligation to put its scholarly tradition on its highest pedestal - higher than even its football coach messiahs...
...restaurant is housed below the wooden beams of a renovated dockside warehouse and its mildly ramshackle appearance belies two Michelin stars, as well as the fact that it was named third best restaurant in the world on the prestigious annual list put out by Restaurant magazine. (No. 1 is Ferran Adria's El Bulli in Spain and No. 2 is Heston Blumenthal's Fat Duck in Britain.) The animal skin rugs thrown over the back of the chairs and the bleached wood remind you that this is ground zero for the new Nordic cuisine, in which a traditional focus...
...young chef himself is given to plucking tart sea buckthorns from the beach, and pulling up ramps from the forest floor outside of Copenhagen. But his role as forager-in-chief is not affectation; Redzepi has, along with a handful of other chefs, put Scandinavian cuisine on the culinary map by highlighting the distinct products and flavors attached to that part of the world. Which is not to say that he's a traditionalist: this is a guy willing to serve live shrimp unadorned to his diners and to PacoJet his walnuts until they turn into frozen powder for dessert...
...persuaded others as well. Not only has Redzepi trained a number of chefs who have gone on to open their own well-regarded Nordic restaurants, but he's put the cuisine on the international foodie map. Better than anyone else, says Styregard, "Noma has successfully managed to communicate this new approach to Scandinavian cuisine to a broad international audience." A quick flip through the food magazines or the line-up at chefs conferences in the past couple of years proves he is right: Nordic...