Word: k
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Dates: during 2000-2009
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...won’t give more,” the chorus responds with a justifiable desire: “We just want more.” “(a)spera” just doesn’t quite give enough. —Staff writer Cora K. Currier can be reached at ccurrier@fas.harvard.edu...
...violinists were Shiyu Wei ’10 and Shuang Wu ’11, and their concert was a part of the ongoing Student Music Performance Series, organized by the Harvard Arts Museums Education Department. They performed Bach, Vivaldi, Bartók, and Telemann in galleries devoted to the “Western Tradition, Antiquity to 1900.” On five more Friday afternoons this spring, Harvard student musicians will hold hour-long performances with various pieces suited to different galleries of the Sackler. The series aims not only to inform the viewing of visual art from...
...program administered directly to low-income students by participating colleges, Harvard being one such school. Nevertheless, as the Financial Aid Office has stated, a student’s aid package will be fully backed, even if there is a shortfall in federal funds. —Staff writer Jillian K. Kushner can be reached at kushner@fas.harvard.edu...
...center of the country's restaurant scene is Sjávarkjallarinn (Seafood Cellar). Housed in the capital Reykjavík's oldest underground storeroom, which served as a stable in the late 18th century, the restaurant is known for its fusion of Asian flavors (think kaffir lime, star anise and yuzu) with fresh Icelandic fish, served within hours of being caught. The menu changes twice a month and recently included enticing entrées like a blue lingcod seasoned with red ginger, wasabi and shiso (a minty herb), and crispy salmon with soybeans, saffron and parsley. Other dishes, like...
Substance, however, doesn't detract from style. Sjávarkjallarinn has a reputation for its chichi clientele who come to indulge in one of Reykjavík's priciest menus and the restaurant's delightfully over-the-top presentation. Sashimi arrives on billowing beds of mist, courtesy of dry ice. Prawns and langoustine must be fished out of glass jars. Almond-and-lime skyr, a strained Icelandic cheese, is served on a banana leaf, wrapped like a present with bows and cellophane paper. The elaborate packaging is charming, but ultimately unnecessary: flavor and freshness make a meal at the Seafood...