Word: worldly
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...first instance of anthropologists' involvement with war efforts. Before the First World War, the field techniques of the discipline were used by the British to administer and subdue the different cultural groups at the edges of its empire. Later, in World War II, anthropologist Ruth Benedict played a key role in President Franklin Roosevelt's decision to allow the Japanese Emperor's reign to continue as part of Japan's surrender to the U.S. According to Price, who has written a book on the use of anthropology during World War II, the majority of American anthropologists were actively involved...
...person who lives in the last village of Maru Pradesh has to wait for three days to get supply of water from outside ... [And] there are no roads that lead to his village." (See a story about the 1937 silver jubilee of the ruler of Hyderabad, reputedly the world's richest man, from TIME's archives...
...word in that sentence is local. Any number of restaurants around the world have embraced the seasonal/regional/sustainable aesthetic, but at Noma, Redzepi shows you - with every bite - why it is important. The flavors he serves, whether a puckery ribbon of pickled kohlrabi, or a fatty, smoky bite of musk ox bone marrow, could not possibly come from any other place on earth but Scandinavia. "Like no other restaurant, Noma has been able to define Scandinavian cuisine by focusing entirely on the unique character of regional produce and presenting them in a clearsighted, innovative way," says Per Styregard, editor of Sweden...
...pulling up ramps from the forest floor outside of Copenhagen. But his role as forager-in-chief is not affectation; Redzepi has, along with a handful of other chefs, put Scandinavian cuisine on the culinary map by highlighting the distinct products and flavors attached to that part of the world. Which is not to say that he's a traditionalist: this is a guy willing to serve live shrimp unadorned to his diners and to PacoJet his walnuts until they turn into frozen powder for dessert. The combination is something altogether new: by showcasing his local ingredients...
...neatly topped with rows of sorrel leaves. The beef is pastured and locally raised, and the taste induces superlatives - cold, rich meat, spicy horseradish, lemony greens. But more than anything, it's the visuals that stun. So simple and so delicious, Noma's tartare looks for all the world like a square of clover. It looks, in other words, like the perfect Scandinavian field for feeding healthy, happy cows, or, not incidentally, for sequestering carbon...