Tag: The New York Times Magazine
Mid-Century Visions of Modern Food
One of the most dizzying of these effects is the dominance of circles. Ringed or round connoted nature tamed. The vegetables that survived the cleansing were united by two qualities. They were round and cute: button mushrooms, olives, cherry tomatoes, pearl onions, peas, invincible iceberg. (Celery, long and tubular, made it through, too, I think […]
→
Filmmaker Kunle Afolayan is looking to push the boundaries of moviemaking in Nigeria—but it’s still too early to know whether the audiences can support a film with even a $500,000 budget: Twenty years after bursting from the grungy street markets of Lagos, the $500 million Nigerian movie business churns out more than a thousand titles […]
→
It takes self-regard to name your company the Herminator Experience. It takes self-regard to go to a fancy dinner in Amsterdam with a group of colleagues from the National Restaurant Association and — well, let Biff Naylor, who was an N.R.A. officer at the time, explain: “We walk in, and the piano player is getting […]
→
It takes self-regard to name your company the Herminator Experience. It takes self-regard to go to a fancy dinner in Amsterdam with a group of colleagues from the National Restaurant Association and — well, let Biff Naylor, who was an N.R.A. officer at the time, explain: “We walk in, and the piano player is getting […]
→
In his personal writings, Gray comes across in a more extreme way than in his theatrical persona, his anguish and need not tempered by his perceptive charm. He writes searchingly about his sexuality. He chronicles his relationships with the three major women in his life — first LeCompte, then Renée Shafransky and later Kathleen Russo […]
