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Pluperfect (plus-que-parfait): literally "more than perfect", formed with an auxiliary verb in the imperfect; Simple past (passé simple) Conventionally used only in written language (especially in literature) or in extremely formal speech. Past perfect (passé antérieur): formed with an auxiliary verb in the simple past. It is somewhat rare.
While the former uses the imperfect of the auxiliary verb haber plus the past participle, the latter is formed with the simple past of haber plus the past participle. For example, in pluperfect Había comido cuando mi madre vino 'I had eaten when my mother came', but in pretérito anterior Hube comido cuando mi madre vino 'I had eaten when my ...
Further, where older or more literary French would have used the perfect form of the simple past tense (le passé antérieur) for the past-of-the-past, modern non-literary French uses the pluperfect (le plus-que-parfait; the perfect of the imperfect), or sometimes a new form called the surcomposé (literally, "over-compound"), which re-applies ...
The present perfect is a grammatical combination of the present tense and perfect aspect that is used to express a past event that has present consequences. [1] The term is used particularly in the context of English grammar to refer to forms like "I have finished".
Philips of Marnix, Lord of Saint-Aldegonde, Lord of West-Souburg (Dutch: Filips van Marnix, heer van Sint-Aldegonde, heer van West-Souburg, French: Philippe de Marnix, seigneur de Sainte-Aldegonde; 7 March/20 July 1540 – 15 December 1598) was a Flemish and Dutch writer and statesman, and the probable author of the text of the Dutch national anthem, the Wilhelmus.
In French grammar, que/qui alternation (French: alternance que/qui), or masquerade, is a syntactic phenomenon whereby the complementizer que is used to introduce subordinate clauses which contain a grammatical subject, while the form qui is used where the subject position is vacant.
Parfait (/ p ɑːr ˈ f eɪ / par-FAY, [1] [2] UK also / ˈ p ɑːr f eɪ / PAR-fay, [3] French: ⓘ; meaning "perfect") is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard -like or meringue -like puree which is then frozen.
La plus que lente, L. 121 (French pronunciation: [laplyskəˈlɑ̃t], "The more than slow"), [1] is a waltz for solo piano written by Claude Debussy in 1910, [2] shortly after his publication of the Préludes, Book I. [3]