Word: upmarket
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...news was a shock but not a really surprise. Another Christmas death, another pop-cultural immortal with a Dec. 25 tombstone. Add James Brown to a distinguished list that includes Charlie Chaplin, W.C. Fields and Dean Martin (Birgit Nilsson, if you want to go a bit upmarket). Along with the Noels, sing a requiem for the Godfather of Soul. But make sure it ends with Brown?s trademark ?Hey!? - that quick, high-pitched syllable that exploded from him with seismic suddenness, like the bark of an electrocuted schnauzer...
...popular culture, style trumps substance, and the mass murderer became a fashion plate, and the inspiration for dozens of upmarket killers in novels and films. Harris promoted Hannibal to leading player in the 1999 book, and has now done him the courtesy of a prequel: his life to the year...
...problems or to avoid wars they cannot win. "People comprehend this at gut level," says Eno, "and it makes them want different kinds of experiences in their art." And, perhaps, it makes them want some art in their daily experiences. Witness Nokia, which for its latest range of upmarket phones commissioned from Eno a suite of 20 subtle ring tones based on the soughing of Saharan winds. Like ambient music, that will strike many as so much noodling for a niche market. But we live in an age that takes noodling seriously and that contains a marketful of niches with...
...world's dining capitals - but Koh Samui? Once upon a time, the only foods associated with this backpacker destination were hallucinogenic-mushroom omelettes, street-corner noodles and [an error occurred while processing this directive] barroom burgers. But today, the island off Thailand's east coast is heading upmarket. Slick new resorts are luring older, more affluent travelers, and in their wake has come an army of chefs and entrepreneurs, hoping to cash in. "Four to five years ago there were 20 [quality] restaurants here," says John Andersen, co-publisher of fledgling bimonthly Eating in Samui. "Now there are around...
...Face team can expect tough competition from the capital's established operators, however. As the former owner of Frank's Place - a no-nonsense pub on the edge of the grubby Sanlitun bar area - Briton Russell Probert has already paid his dues in the city. He decided to go upmarket when Frank's came under a city planner's wrecking ball in 2005. His new operation, the decidedly grown-up Pavillion, tel: (86-10) 6507 2617, features luxurious fittings, fine wines and what might be described as discriminating prices. It's aimed, says Probert, at "locals who have become more...