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...Sternin says he took the job because he was tired of the Peace Corps and after hearing about the job, couldn't imagine anything offering a greater contrast...

Author: By Diane M. Cardwell, | Title: From Confucius to Champignons Sautes | 10/1/1983 | See Source »

Sissela Bok, an ethical theorist who is a lecturer on the Core Program, praises Sternin's variety. According to her, he is proficient in Indian, Chinese, and French cuisine, and often invents his own dishes...

Author: By Diane M. Cardwell, | Title: From Confucius to Champignons Sautes | 10/1/1983 | See Source »

Neither of the Boks will name a favorite dish, claiming that Sternin's range is too broad Sternin, for his part, notes that his bosses' sense of culinary adventure is quite well developed, saying. "They'll eat anything I even tried out a Moroccan pigeon pie on them--and they loved...

Author: By Diane M. Cardwell, | Title: From Confucius to Champignons Sautes | 10/1/1983 | See Source »

...Sternin's current job is the latest in a long, colorful string of vocations. In 1962 he joined the Peace Corps and was sent to the Philippines. "It was some- thing brand new and JFK said to do it," he jokes. After four years abroad, he moved to Washington and worked as a freelance musician, writing commercial jingles...

Author: By Diane M. Cardwell, | Title: From Confucius to Champignons Sautes | 10/1/1983 | See Source »

After two years, when Sternin felt it was time to move on, he accepted a teaching position at Concord Academy. When his feet began to itch again, Sternin left to take a Peace Corps directorship in Africa, where he stayed until the academic life beckoned...

Author: By Diane M. Cardwell, | Title: From Confucius to Champignons Sautes | 10/1/1983 | See Source »

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