Word: r
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Dates: during 2000-2009
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...Norman R. Shapiro ’51 has been affiliated with Adams House for several decades. During the 1940s and 50s, before the college began using randomization to assign student housing, he reveled in the house’s strong artistic community and later became a house tutor. “Even when I went off to make a living in the real world,” he says, “I found that I was never so far that I couldn’t come back.” Shapiro is currently a professor of Romance languages...
...With an evocative, surreal set by Grace C. Laubacher ’09 and an incredibly complex program of sounds by Josh R. Stein ’09, the show flows and breathes like nothing else I’ve seen at Harvard. It’s sort of a technical miracle, actually. I was told the cast rehearsed six hours a day to make this kind of seamlessness possible. Who knows if that’s fact or exaggeration? It was worth the effort, in any case...
...think that this panel will be one of the most informative experiences that I take away from Harvard,” said one audience member, Adam R. Singerman ’09. “I haven’t had the experience of hearing from queer athletes or straight athletes or any athletes about queerness intersecting with the athletics sphere at Harvard, so in that sense it was completely new information which was fascinating...
...attract both new and old customers. While most of the faces in Beer School were familiar to the staff of Queen’s Head, this session was a first-time experience for many students, but not their last. Alyssa H. Devlin ’11 and Anna R. Schulz ’09 said that they thoroughly enjoyed their first experience at Beer School. “I found out on my house list, and wanted to try it,” Schultz said. While most students at the session showed an inclination towards Magic Hat?...
Alain Passard's decision in 2001 to transform his three-star Paris restaurant l'Arpège - famous for its slow-cooked T-bones, lamb and duck - into a temple to the vegetable raised many an eyebrow in the world of haute cuisine. For the erstwhile master rôtisseur, however, it constituted a culinary rebirth. "Vegetables were a resurrection for me," Passard says. In seeking to define "the first vegetable haute cuisine," Passard has since created such signature dishes as beetroot in croûte de sel and onion flambé with pears and praline sauce. But perhaps...