Word: creationism
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...Nolan ’80 received a harsh drubbing yesterday when colleagues blasted her proposal to allocate an additional $75,000 dollars to principals of local elementary schools. Nolan said the motion, which she filed last Thursday, would give principals more autonomy and provide needed funds for the creation of an additional staff member at each school. But committee veterans criticized Nolan at last night’s CPS committee meeting for circumventing the budget planning that has consumed the board’s attention in the last weeks. “The timing is very unfortunate...
...also sparked debate at the meeting. The informational benefits of such a database would be outweighed by concerns about privacy, President of Bunker Hill Community College Mary L. Fifield said in her speech. But former MIT president and commission member Charles M. Vest replied that the commission supports the creation of the database and would ensure that the appropriate precautions were taken to protect privacy. Harvard Graduate School of Education student Jessica M. Bibeau, who spoke for three minutes during a public comment period, supported an alternative to the proposed testing. “The purpose of this accountability system...
...Curry: A Tale of Cooks and Conquerors, her inquiry into the origins of Indian cuisine, chicken tikka masala isn't Indian at all. A connoisseur of Indian cuisine might, indeed, consider it an absurdity: tikka (oven-roasted meat), is meant to be eaten without masala (gravy). This oxymoronic creation dates back to the fateful moment when a long-suffering Indian chef in Britain grew tired of explaining the basic facts about the tikka to his barbaric customers, mixed Campbell's tomato soup with some spices and gave them the gravy they craved. The result was magic, at least to British...
...chicken tikka masala for being inauthentic?and many do?would do well to read Collingham's lovely new book. Tracking down the origins of popular Indian dishes like the biryani, korma, vindaloo, and dhansak, she makes the surprising discovery that most of Indian cuisine is, in fact, a mongrel creation. As she shows, many of the dishes that seem most quintessentially "Indian" to Western palates are reworkings of Middle Eastern prototypes brought to India by immigrants and invaders. Over the centuries, Turks, Mongols and Persians rode down into India, bringing their love of meat, oil and nuts to a land...
...Among economists, there's a common admission these days that ?lites have been woeful at explaining the benefits of globalization. "We haven't been very good at showing how a lot of new job creation comes through foreign investment, which is often the greatest driver of employment, technological progress, and benefits to consumers," says Ian Goldin, a vice president of the World Bank and co-author of a new book on globalization and development. Columbia University's Joseph Stiglitz, a Nobel prizewinning economist, adds a further thought: nations, he says, want to pick and choose between bits of globalization that...