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Following a double by junior Sam Bean, senior Ezra Josephson hit a two-bagger of his own, scoring Bean. After senior Jim Wren walked, Brooks came through with his sixth hit of the day, bringing home Josephson to close the deficit...

Author: By Evan J. Zepfel, CRIMSON STAFF WRITER | Title: Baseball’s Ivy Title Hopes Dashed with Losses in Hanover | 5/3/2010 | See Source »

...Washington Post blog, intrepid journalist and UCLA grad Ezra Klein spoke to a member of an endangered species: a Wall Street recruit from Harvard...

Author: By Zoe A.Y. Weinberg, CRIMSON STAFF WRITER | Title: Interview with a Banker | 4/26/2010 | See Source »

What is it like to be a member of an elite (albeit dying) breed? Ezra Klein gives us the scoop...

Author: By Zoe A.Y. Weinberg, CRIMSON STAFF WRITER | Title: Interview with a Banker | 4/26/2010 | See Source »

...Ezra Pound once declared that to write free verse was “to compose in the sequence of the musical phrase, not in sequence of a metronome.” Free verse has become one of the dominant styles of poetry—encompassing the long rhythmic lines of Allen Ginsberg and the short, understated verse of current Poet Laureate Kay Ryan. Amid this prevalence of fluidity in poetic style, “Mean Free Path,” Ben Lerner’s third book of poetry, stands out in its reactionary innovation. “Mean Free...

Author: By Shijung Kim, CONTRIBUTING WRITER | Title: Lerner Attempts to Reinvent Form in ‘Mean Free Path’ | 3/9/2010 | See Source »

...Make it new!" When poet Ezra Pound issued his 1934 manifesto to 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...

Author: /time Magazine | Title: What Will the World's Best Restaurant Become Next? | 2/18/2010 | See Source »

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