Word: excessive
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Dates: during 1960-1969
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OPHULS takes us out of La Roude with a feeling for the characters whose precision excludes sentimental excess. He describes them in their gestures, their social situations, their physical settings, by the clarity of his dramatic and visual style. But it is impossible to avoid feeling regret for them. The control Ophuls maintains over this feeling makes La Ronde a perfect work. Never does he impose an attitude or an emotion upon his audience. His style rather becomes a persuasive totality which reveals itself to us as art while showing us particular loves...
...strong tendency to verbal excess reflects the essential Agnew. He sees things in black and white, and has an absolute passion for oversimplification...
...California everything seems intensified to the point of excess. If excellence and beauty are nowhere more excellent and beautiful than in California, it is also true that nowhere else is the bad so ugly and the ugly so bad. It is full of dramatic contrasts, but what is the essence behind them? It is changing at a dizzying rate, but where are the changes taking it? What is it that people do to California-or California to them? One way to find out is to be born there. Another is to play a latter-day Candide-an innocent...
...imagine not a reforging of an ancient myth, but a confrontation with that myth. It is a kind of exploration of the precondition of myth, the psychophysical necessity that brought it into being and confirms its enduring validity. Grotowski begins by stripping away everything that he regards as the excess baggage of drama -makeup, props, lighting effects, music, scenery, a conventional stage. He even strips away a good part of the audience, never allowing it to number over 100 and sometimes as low as 40. He also has a very precise idea about what that audience should be like...
First there was sugar, squeezed from sugar cane and white beets. Dentists blame it for damaging the teeth; it makes people gain weight, and some cardiologists now suspect that its excess use may be a factor in heart-artery diseases. Then, 90 years ago, chemists hit upon saccharin, which is 500 times as sweet as sugar and does not add calories to the diet. But saccharin has the disadvantage of leaving a bitter aftertaste in many people's mouths, and it cannot be widely used in cooking because it breaks down under heat. When a doctoral chemistry student, Michael...