Word: mcgee
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Dates: during 2000-2009
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...from perfect while serving—the team’s 14 aces were accompanied by 11 service errors—but these faults were negligible. Relative to Harvard’s -.048 attack clip, Wichita State dominated on offense and hit .479 with 38 kills. Shocker Sarah McGee went into an offensive frenzy, knocking down 11 kills while generating an astounding .714 attack percentage. Wichita State posted nine blocks and refused to give one up to Crimson. Overcoming Harvard’s defense, the Shockers enabled themselves to go on numerous runs including an 8-0 streak towards...
Bavaria accused the publisher, Briton Peter McGee, of breaching Germany's laws by disseminating Nazi propaganda; some Jewish groups warned that the reproductions of the Third Reich papers could be misused by neo-Nazi groups. But McGee fought back, saying the reprints were educational. After a noisy public debate and a court case that ended in McGee's favor, Bavarian authorities were forced to back down. The publication is now available - and selling well - at newsagents in most German cities...
...Diversity Council—created to advise the IOP’s Student Advisory Committee and the broader IOP community—aims to increase “diversity of opinions as well as racial, economic, gender and international diversity,” according to founder Honor S. W. McGee ’10. Each Council member works with a distinct IOP program, such as the IOP forum or IOP TV, to publicize events, offer advice on appealing to a more diverse audience, and encourage racial groups to actively engage with the IOP. Council members have also begun compiling suggested...
...techno-emotional." The term was received with relief among some chefs desperate for a more lyrical description of what they did and derision among the better part of the food-writing community; this year, it got no traction at all. Instead, Adrià opted for 'scientific gastronomy,' while McGee, arguing that all cooking involves scientific processes, made a plea for plain and simple 'gastronomy...
...After a suitably scholastic detour into the origins of the phrase "molecular gastronomy," (McGee maintained that the term was born at a scientific conference in the early 1990s in an attempt to make inquiries into cooking sound more impressive; physicist Cassi suggested that he coined the phrase some years later), Adrià urged the audience to, essentially, chill out. "If we keep seeing science and cooking as two Martians coming at each other with test tubes, we all lose," he argued. "We have to normalize the relationship between them." A few hours later, as Elena Arzak demonstrated sauces that change...