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...story emerged from Guo's first book, published in China when she was just 19. Guo reworked that in English, with the aid of a translation by Rebecca Morris and Pamela Casey. Now she has written in English again. Chinese critics may moan, as they have over Ha Jin, about linguistic "betrayal." Let them. Literature is about a place beyond the provincial, and wherever writers like Guo and Ha Jin go, that's where they take...

Author: /time Magazine | Title: Capital Letters | 10/9/2008 | See Source »

...least have time to view his exhibit.”“Si, si, absolutamente!” replied Ollie. “I only hope that the English paintings are-a better than the English food!”Felicity laughed: “Ha ha ha ha ha ha ha!” Then they entered the museum.Once inside, they were some time in getting to the Englishman’s gallery. Felicity demanded that they stop to examine the male nudes, constantly bemoaning the placement of leaves or folds of cloth. Ollie was only too happy...

Author: By Lesley R. Winters, CRIMSON STAFF WRITER | Title: The Stable Boy | 10/9/2008 | See Source »

...would say, "You are usewess to me, Awec Bawdwin." And I'd go to school with my daughter, and her classmates would say that as I walked by. I hear these little kids go, "You are usewess to me, Awec Bawdwin." And I'd be looking at them like, Ha, ha, great- back at you there, Kim Jong. I thought that movie was hysterical. Those guys are insane...

Author: /time Magazine | Title: 10 Questions for Alec Baldwin | 9/18/2008 | See Source »

...blended seamlessly into Trina’s “I Got a Thang For You.” As on previous Girl Talk albums, there are still plenty of satisfying “ah-ha!” moments when obscured bass lines or vocal tracks suddenly emerge in full force, allowing the listener to identify them and marvel at their complete transformation. “Feed the Animals” is more hyperactive than Girl Talk’s previous album “Night Ripper,” with songs darting from genre to genre and rarely...

Author: By Nayeli E. Rodriguez, CRIMSON STAFF WRITER | Title: Girl Talk | 9/18/2008 | See Source »

...nice, and young, and not big enough to eat me. “Have you ever worked in a professional kitchen before?” the manager of the hotel asked when the cooks left the table. I shook my head. “Baptized by fire then. Literally. Ha! Well don’t worry. If Giuseppe is still here, you’ll be okay.” He pointed to a gangly 20-year-old stuffing his face with a day-old cornetto. Giuseppe waved, and the powdered sugar stuck to his puffed cheeks blew into...

Author: By Rebecca A. Cooper, CONTRIBUTING WRITER | Title: Learning to Make Food—Italian Style | 9/18/2008 | See Source »

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