Word: seltzers
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Under the leadership of Daniel Seltzer, then acting director of the Loeb, the Shakespeare Festival had brought in a whole new group of undergraduates, relegating the old club of entrenched semi-professionals to minor roles and inbred cocktail parties. Seltzer had passed the torch from one generation to another, and the older crowd wasn't having any of it. They talked behind his back, mailed hastily drafted protest letters to the Crimson, thought about or actually wrote works of vengeance like The Pageant of the Beasts...
...duties, which he shares with associate directors Daniel Seltzer and George Hamlin, are largely advisory. With the two associates, he sits in on meetings of the five-man Executive Board of the Harvard Dramatic Club, the student organization which produces nearly all of the plays at the Loeb. He helps Hamlin oversee divvying up the Loeb's $20,000-a-year budget...
...since Harvard has no drama department, the most important thing that Chapman can do is to guide the students as they put a show together. And there is some disagreement around the Loeb as to how successful he is. Certainly his is not the style of the ubiquitous Dan Seltzer, distributing encouragement at rehearsals, helping actors make up on opening night, stopping in the Yard or the halls of the Loeb for a quick chat and to give a pat on the back. Nor is he like the warm, rather paternal Hamlin. Both the associates seem to be around more...
Four hundred ninety students are taking fourth-ranked English 124a, "Shakespeare: Comedies and Histories"--being taught for the first time by Daniel Seltzer, associate professor of English. This year Harvard's Shakespeare course had been divided into two half courses -- English 124 a and b. Last year 327 students enrolled in the full course English...
...fighting the post-luncheon haze by switching to such lighter-spirited European drinks as Lillet Orange (Lillet vermouth, soda, a slice of orange), the Americano (Campari, Cinzano dry vermouth, soda) or just plain Campari and soda. Sangria, a Spanish punch combining red or white wine with fruit syrup and seltzer, has made a host of converts at Manhattan's new Fountain Cafe in Central Park. And, though it really caught on in Paris only this summer, a surprising number of U.S. bartenders have already learned to whip up "un Kir": a mixture of dry white wine...