Word: roberto
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Dates: during 2000-2009
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...another. Cézanne, Picasso, Miró, Léger - he sometimes channeled their voices like a ventriloquist's dummy, but he learned their language. His breakthrough came in the 1940s, partly by way of his contact with the Surrealists in wartime exile in New York City, especially André Breton and Roberto Matta. Gorky had been borrowing Surrealist imagery for years, and he flourished in their company. It was through Matta that he renewed his interest in the Surrealist notion of automatism, a means of relinquishing conscious control of the hand to let it discover images that flowed from the unconscious. With...
When the U.S. last week finally brokered a deal between ousted Honduran President Manuel Zelaya and the man who replaced him following the June 28 coup, de facto President Roberto Micheletti, observers wondered how the Obama Administration had won Micheletti's agreement. That's because the pact allowed for Zelaya to be restored to office before Honduras' Nov. 29 presidential election - a prospect Micheletti had fiercely opposed. But as the dust settles, the more common question this week is, What was Zelaya thinking when he signed this accord...
Days after ousted Honduran President Manuel Zelaya and interim leader Roberto Micheletti signed a U.S.-brokered accord on Oct. 30, resolution of their long-running standoff was delayed again. Under the deal, the Honduran congress must decide whether to reinstate Zelaya for the remainder of his term; a legislative committee declined to call a special session for the vote, opting to await an opinion from the Supreme Court on the matter...
...fairly simple geopolitical rule: small, poor countries can't afford to be global pariahs. The U.S. finally got Honduras to absorb that fact this week, and the result late Thursday night was a long awaited accord between coup-ousted President Manuel Zelaya and de facto President Roberto Micheletti...
...Wall of Chocolate. In fact, as far as chefs go, the company says the less exposure to Chinese food, the better. "We've hired some Chinese chefs in the U.S., but we weren't successful because they had their own habits, and old habits are hard to break," says Roberto DeAngelis, P.F. Chang's director of international operations. "So we'd rather have someone new." (See why Chinese-American food is so different from the real thing...