Word: spoonful
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Dates: during 2000-2009
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...this freedom should extend to one’s academic choices, as well. College represents a chance to pursue the studies that appeal to you, instead of the AP courses you were spoon-fed in high school. Freshmen can’t help but be disappointed that they still have to fulfill requirements in the very subjects they were trying to avoid. Whether it be math, the sciences, or those shapeless humanities, these distasteful courses await...
...Born in 1919 to Eurasian parents - his father was a wealthy Muslim-English lawyer, his mother German-Scottish-Sinhalese - Bawa was, yes, raised with that proverbial silver spoon. Cambridge-educated, he enjoyed an aimless youth of profligate spending, sumptuous taste and spiffy automobiles. The title page of Geoffrey Bawa, a seminal Singaporean monograph published to coincide with the London exhibition, is a money shot of Bawa's twinkling Rolls-Royce. Contemporary Donald Friend - a peripatetic, chain-smoking Australian artist and compulsive diarist - grumbled about Bawa's "grand ducal airs...
...election: Just as Gloop was eliminated from the contest first because of his excess, these candidates will drop out early (or already have) because of a similar flaw. Next is former Mass. Gov. Mitt Romney, who, as the son of a former Michigan governor grew up with a silver spoon in his mouth, much like Dahl’s Veruca Salt. Romney is definitely the most blue-blooded and aristocratic of all candidates, and has shown a penchant for flip-flopping as the political wind changes, just as the greedy Veruca constantly changed her mind about what she wanted...
...Harvard students, we’re spoon-fed an awful lot of codswallop about our university. Best this, first that; it’s sunshine and rainbows all the time. But Harvard students have always been wiser than our resident propagandists have assumed. We’ve been taught to challenge authority and never to shy away from calling a spade a spade. Consequently, we complain a lot, and we always have...
...process of tofu-making, but also the people who have chosen to make tofu their livelihood and even their art. Foremost among these personalities is Kawashima, who is known for his zaru dofu, “a melting, ethereal confection with a mousselike consistency which is eaten with a spoon.” Just as Kawashima turns the notoriously insipid food into a delicacy, Thurman reveals that the culture of tofu-making is much more intricate than anyone whose understanding of tofu is rooted in its supermarket block form might expect.When she writes about people whose work is well known...