Word: worldness
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...another reason that explains why the Hegemann case has created a stir in Germany. Philipp Theisohn, a professor of literature at the Swiss Federal Institute for Technology in Zurich and author of a book on the history of plagiarism, believes the case struck a chord because the literary world is eager to publish truly authentic voices of young people today. "What the literary industry wants is a child genius. A 17-year-old girl telling stories about sex and drug excesses is much more interesting than a 35-year-old male doing the same thing. But this only works with...
...Airen's words is not plagiarism but something she calls "intertextuality," critics question whether she has pushed the limits of what is acceptable. In an age when sampling other artists' work has become ubiquitous in the music industry, where does creative sampling stop and plagiarism begin in the writing world? (See the 100 best novels of all time...
...morning of Valentine's Day, as Dick Cheney was once again calumniating the President on network television, I was in Doha, Qatar, listening to Secretary of State Hillary Clinton attempt to explain Barack Obama's foreign policy to several hundred restive representatives of the Islamic world. The event was the annual U.S.-Islamic World Forum, sponsored by the Brookings Institution, and the mood was a bit more testy than last year's Obama-induced euphoria. There was a universal sense among the Muslim delegates that the President had offered fine words in the past year but not much action...
...modern artists, he surely didn't have cooks in mind. But there is probably no creative force today who takes Pound's dictum more seriously than Spanish chef Ferran Adrià. After two decades spent revolutionizing modern cuisine, he and his business partner Juli Soler astonished the culinary world in January by announcing that they would close their restaurant El Bulli for a two-year period of reflection in 2012 and reopen in a new format. Now Adrià has detailed to TIME his plans to reinvent what many consider the most influential restaurant in the world...
...team have ample experience. The chef will probably always be identified with radical innovations like potato foam and foie gras "noodles" frozen with liquid nitrogen. But more than any one dish or technique, he has changed the way people think about food. Chefs around the world have adopted not only his dazzling concoctions but his ethos - to bring science, art and cooking into closer collaboration; to use food not only to please and satiate but also to amaze and provoke; and above all, to constantly reinvent. Fellow holder of three Michelin stars, chef Juan Mari Arzak defines Adri...