Word: wisdoms
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...application of laissez-faire economics to post-Soviet Russia culminates in a daring claim—that, thanks to shock therapy, Russia is now a “normal country.” He does not hide the fact that he is taking on deeply entrenched popular wisdom in the United States; indeed, he revels...
Ensuring the existence of governmental checks and balances is of utmost importance for a healthy political system. To act otherwise would be to jeopardize that which our founding fathers instituted to prevent a dangerous accumulation of power. However, the country is presently poised to neglect past wisdom as Senate Majority Leader Bill Frist, R-Tenn. proposed to end the use of the filibuster on judicial nominations—the so-called “nuclear option.” And at stake is more than just a few judicial nominees; this would dramatically damage the foundations of our democracy, pulling...
...cast impressively succeeds in dealing with the extreme emotional and tonal shifts of the play. Every character is believable in any given scene, whether the character’s arc is logical or not. Faatin Chaudhury, as Sahar’s mother, especially hits the right mixture of wisdom and stubbornness, allowing her to be the play’s stable center, even though most of her appearances are on a landing to one side of the stage...
...play requires that we cheer for Philolaches despite his bad behavior and abuse of his father’s money, and we do—largely because he is played as a consummately lovable drunk, dazedly wandering around the set and spouting pearls of pseudo-wisdom. Near the beginning, he gives a long monologue about how he went from an upright young man to a drunken partier. Besides being on a topic that may resonate for many Harvard students, the speech is delivered with the type of drunken-yet-dignified aplomb that most partiers could only wish...
With astonishing speed and obsessiveness, Blumenthal created a circle of foodie physicists and chemists and applied their wisdom to the kitchen. Barham exposed him to lab-equipment catalogs. Tom Coultate, a retired food biochemist from South Bank University, explained advanced gelling agents (used in the restaurant's tea, almond and quail jellies). Anthony Blake, a vice president of Firmenich, a Swiss fragrance and flavor company, was most influential. "The first time I went to Geneva," says Blumenthal, "Tony showed me thousands of flavor molecules and extracts in little jars. I was in heaven...