The second and I think this is the much more overt and I think it is the main cause I have been increasingly demonstrating or trying to demonstrate that every possible stance a critic a scholar a teacher can take towards a poem is itself inevitably and necessarily poetic.
Think of success as a game of chance in which you have control over the odds. As you begin to master concepts in personal achievement you are increasing your odds of achieving success.
From this process has emerged a parallel process of translating traditional working and living values into a new political and economic power - a power increasingly based upon the strength of money and those material things money can purchase.
The families of many athletes - incensed at the sports leagues and hoping to make games safer overall - are increasingly making the brains of players who die prematurely and suspiciously available for study. Some athletes are even making the bequest themselves.
Sports have become increasingly more specialized but that doesn't mean they shouldn't be fun.
I do feel like I have always in my life been inclined to be on the outside walk a different path or something. Because of that and increasingly over the years my sense of distance from mainstream society or from the way culture works I have a different kind of perception of it.
Australia has an increasingly multicultural society.
Intuition becomes increasingly valuable in the new information society precisely because there is so much data.
We have a system that increasingly taxes work and subsidizes nonwork.
A successful society is characterized by a rising living standard for its population increasing investment in factories and basic infrastructure and the generation of additional surplus which is invested in generating new discoveries in science and technology.
The type of cuisine I do especially after being on 'Iron Chef' for several years is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco Spain Italy Greece France but I think now I'm doing a lot of very different cuisines all the time.