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Word: repasts (lookup in dictionary) (lookup stats)
Dates: during 1980-1989
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Usage:

WHICH BRINGS US to the meat and potatoes of this unusual dramatic repast. Fitch, who is an art tutor in Adams House, has assembled some of the freshest visual arts talents around. Seven astounding stage-sets are used in this show, each one drawing greater gasps among the audience for their ingenuity and sheer beauty...

Author: By Ari Z. Posner, | Title: A Feast for All | 11/16/1985 | See Source »

...cooks rely on computer calculations based on past experience to determine the amount to be prepared on a given day. According to Fred Walden, food production manager, calculations are quite accurate and usually precisely the right amount eventually is turned into the day's repast. However, Cathy Hinton '88, who works at the Union's kitchen, says that the computers always miscalculate...

Author: By Inigo L. Garcia, | Title: Downstairs at the Union: A Slice of Freshman Life | 11/8/1985 | See Source »

Grateful rogue that he is, Phillippe offers himself to Navarre as a sort of medieval boy Friday who does everything from preparing the nightly repast to breaking evil curses and, in his off duty hours, understudying as a defender of honour and truth...

Author: By Cristna V. Colletta, | Title: Noble Nerd | 4/12/1985 | See Source »

Committee members expressed concern that the report's conclusions would have an adverse effect on the up-coming Freshman housing lottery. "If one Freshman chooses a house on the basis of this report then it (the repast) will have done some real damage," Dowling said, adding that he was not sure how much of an impact the report will have...

Author: By Mary F. Cliff, | Title: College Disagrees With Survey on Academic Trends In the Houses | 3/1/1984 | See Source »

...harmonious balancing of a menu is perhaps more important to Italian cuisine than to any other this side of China. This can be a twice-a-day exercise, since most Italians still favor the three-course midday repast. Italian Cooking in the Grand Tradition (Dial; $24.95), by Jo Bettoja and Anna Maria Cornetto, addresses itself primarily to seasonal family meals and honors the year's special occasions. The two fare ladies, Bettoja from Millen, Ga., and Cornetto from Rome, are former models who run a celebrated Roman cooking school called Lo Scaldavivande (the covered dish). Jo married into...

Author: /time Magazine | Title: Books: New Menus for All Seasonings | 11/22/1982 | See Source »

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