Word: shapely
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Neil LaBute's rep, or rap sheet, is as a chronicler of cruelty. The two films he has written and directed (In the Company of Men, Your Friends and Neighbors) and his two best-known theater pieces (Bash: Latterday Plays and The Shape of Things) are cunning investigations into the way people hurt people. Now, in his version of A.S. Byatt's Booker prizewinning novel, Possession: A Romance, he has ventured into Merchant-Ivory territory: that foreign country called the English past, where passion bursts from the corset of propriety and love is the most beautiful work two poets...
...spin the wheels of the car much more quietly than a gas engine can. The only thing spewing from the tail pipe is water--pure enough to drink. Because fuel cells and electric motors are more compact than bulky internal-combustion engines, the new technology will free up the shape and design of cars...
...loath to admit it, this is their choice in the battle over genetically modified foods. Despite the best attempts by European activists to seal off the Continent from what they call Frankenfoods, the new science of farming is here to stay. So if environmentalists want to help shape the future of agriculture, it's time to raise the white flag and ask the world's bioengineers for a seat at the bargaining table...
...1970s with that decade's oil shocks, which produced a short-lived vogue for alternate heating technologies. The simultaneous rise of environmentalism also inspired what you might call hobbit architecture, cottages crowned with listless greenery and the odd solar panel. Paolo Soleri's ecotopian settlement, Arcosanti, began to take shape in the Arizona desert. But it wasn't until the 1990s that green architecture gained a foothold in mainstream building. That was partly the result of a growing realization that "sustainable" buildings have lower long-term heating and cooling costs. States began offering tax incentives for construction that put less...
...blues, are popping up at farmers' markets and gourmet food shops, and the seeds are big sell- ers. But whatever types they buy, chefs say they look for the same qualities in tomatoes. They should be vine ripened, fragrant and deeply colored: the reds rosy, the purples uniformly purply. Shape doesn't matter--old-style bumpy tomatoes are often tastiest--but they should be heavy for their size and give ever so slightly when gently squeezed. Store all tomatoes at room temperature; refrigeration makes the flesh mealy and kills the flavor. --By Lisa McLaughlin