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Ortografía de la lengua española (2010). Spanish orthography is the orthography used in the Spanish language.The alphabet uses the Latin script.The spelling is fairly phonemic, especially in comparison to more opaque orthographies like English, having a relatively consistent mapping of graphemes to phonemes; in other words, the pronunciation of a given Spanish-language word can largely be ...
EssilorLuxottica SA is a Franco-Italian vertically integrated multinational holding company registered in Charenton-Le-Pont and headquartered in nearby Paris. It designs, produces and markets ophthalmic lenses , equipment and instruments , prescription glasses and sunglasses .
Luxottica Group S.p.A. is an Italian eyewear multinational corporation headquartered in Milan.As a vertically integrated company, Luxottica designs, manufactures, distributes, and retails its eyewear brands through its own subsidiaries.
It is likely named after the French tartar sauce, evolving from an early 20th century French dish where the sauce was served with steaks. [53] Marco Polo did not introduce pasta to Italy from China. [54] The misconception originated as promotional material in the Macaroni Journal, a newsletter published by an association of American pasta ...
The Diccionario de la lengua española [a] (DLE; [b] English: Dictionary of the Spanish language) is the authoritative dictionary of the Spanish language. [1] It is produced, edited, and published by the Royal Spanish Academy , with the participation of the Association of Academies of the Spanish Language .
Latin letter E with acute. É or é (e-acute) is a letter of the Latin alphabet.In English, it is used for loanwords (such as French résumé), romanization (Japanese Pokémon) (Balinese Dénpasar, Buléléng) or occasionally as a pronunciation aid in poetry, to indicate stress on an unusual syllable.
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In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté). [1]