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  2. 65 Kitchen Tile Backsplash Ideas for the Ultimate Culinary ...

    www.aol.com/65-kitchen-tile-backsplash-ideas...

    Chevron Backsplash. No, chevron is not strictly a 2015 thing.This print stands the test of time and is used here by designer Anne-Marie Midy, in the form of talavera tiles—to add a bit of ...

  3. A No-Regrets Guide to Choosing a Kitchen Backsplash - AOL

    www.aol.com/no-regrets-guide-choosing-kitchen...

    Add style and personality to your kitchen with these backsplash ideas in a variety of colors, patterns, and materials, including tile, stone, wood, and brick.

  4. 58 Unique Kitchen Backsplash Ideas, Straight From Designers - AOL

    www.aol.com/35-beautiful-kitchen-backsplash...

    Read on for our 58 best designer-approved kitchen backsplash ideas with wood cabinets, luxe looks using large slabs of natural stone, and even rustic farmhouse backsplash ideas. There's an eye ...

  5. Kitchen - Wikipedia

    en.wikipedia.org/wiki/Kitchen

    The double-file kitchen (or two-way galley) has two rows of cabinets on opposite walls, one containing the stove and the sink, the other the refrigerator. This is the classical work kitchen and makes efficient use of space. In the L-kitchen, the cabinets occupy two adjacent walls. Again, the work triangle is preserved, and there may even be ...

  6. Mediterranean Revival architecture - Wikipedia

    en.wikipedia.org/wiki/Mediterranean_Revival...

    Mediterranean Revival is an architectural style introduced in the United States, Canada, and certain other countries in the 19th century. It incorporated references to Spanish Renaissance , Spanish Colonial , Italian Renaissance , French Colonial , Beaux-Arts , Moorish architecture , and Venetian Gothic architecture .

  7. Mediterranean cuisine - Wikipedia

    en.wikipedia.org/wiki/Mediterranean_cuisine

    Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English.

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