Word: glasses
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Still, now that the view of Harvard Square is decidedly overwhelmed with glass-enclosed galleries of ATMs, it occurs to me that Abercrombie was better than banks. At least when it was there I knew that if I woke up one morning wanting to peruse racks of pants with slogans across the ass, I could have. Now my only choice is between brands of bank receipts, which would only matter to me if I had cash to take...
...stop, "visitors can sample all kinds of fresh Tsingtao beer." But first you have to learn how. A display explains the proper procedure for tasting beer: look, swirl, sniff and sip. Then there are vital facts to master: "The nutritional value of beer is outstanding," says the guide. "One glass is equal to four eggs." Exhibits are labeled in English and Chinese, and a self-guided tour map means visitors can go it alone should following the group become tiresome. Just be sure to reconvene for drinks when you're done. In the tasting room, three generations of Chinese families...
Senior guard Katie Murphy had a strong showing as well, contributing to the offensive effort with 12 points, six assists and seven rebounds, five of which came off the offensive glass...
...Vienna The late 19th century, neo-Gothic City Hall is the colorfully illuminated backdrop for this 2,000-sq-m rink?one of Europe's largest. Vienna's top DJs and other celebrity entertainers keep skaters spinning to an eclectic playlist, and spectators can look on from the heated glass marquees flanking the rink. Adding a touch of internationalism to the experience, 13 caterers offer visitors a variety of cuisines, from Italian calzonetti to warm, sweet Belgian waffles. Jan. 21-March 7. Adults $7, children $5. tel (43-1) 409 0040; www.wienereistraum.com...
Chances are good that during the holiday season, you found yourself holding a glass of champagne. If the festivities were flagging, a question may have crossed your mind: What causes those delightful little bubbles that tickle your nose? In Uncorked: The Science of Champagne (Princeton University Press; 152 pages), G?rard Liger-Belair answers this and other questions that have occupied the wine world since the night French monk Dom P?rignon invented champagne in the late 17th century. Liger-Belair, an associate professor of physical sciences at the University of Reims Champagne-Ardenne, used sophisticated photographic equipment to observe what really...