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A bell sleeve can be either long or short and is usually set smoothly into the armscye (no pleating or shirring) and flares toward the bottom. Bell sleeves end anywhere from the elbow to the wrist. Flared sleeves ending at the upper bicep are similarly shaped, but are instead called butterfly sleeves. The effect is reminiscent of a bell in its ...
The shirtwaist dress was worn for all occasions, besides those that were extremely formal, and were modest in design. The dress could either have long or short sleeves, a modest neckline and skirt that fell below the knee. The bust was rounded but not particularly emphasized and the waistline was often belted in its normal position.
A shirt has several components: A one-piece back, which is usually pleated, gathered, or eased into a section of fabric in the upper part of the back behind the neck and over the shoulders known as the yoke (either one-piece or seamed vertically in the middle); one-piece sleeves with plackets at the wrist, or else short-sleeved (cut off above the elbow), though this is not traditional; a band ...
From the Filipiniana, an outfit for women marked by puffy "terno" butterfly sleeves and voluminous skirts; and the zoot suit, an ensemble that consists of baggy, high-waisted pants and a long coat ...
While this is widely understood to make it more difficult for the dealer to cheat by concealing a card in his sleeve, the sleeve garter is usually accompanied by a vest and bow tie (and sometimes a visor) suggesting that this usage, might hark back to late 19th and early 20th centuries fashion at least as much as it serves a real purpose. [2]
A unified gown version of the dress with butterfly sleeves popularized in the first half of the 20th century by Philippine National Artist Ramon Valera is known as the terno, [4] which also has a shorter casual and cocktail dress version known as the balintawak. [5] The masculine equivalent of baro't saya is the barong tagalog. [6]
Step 1: Make a horizontal slice to cut it open. Place the roast lengthwise, fat-side down, on a cutting board, says LaPietra. Position your knife about a third of the way from the bottom of the ...
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