Search results
Results from the WOW.Com Content Network
The best known farce is La Farce de maître Pathelin (The Farce of Master Pathelin) from c. 1460. [3] Spoof films such as Spaceballs, a comedy based on the Star Wars movies, are farces. [4] Sir George Grove opined that the "farce" began as a canticle in the common French tongue intermixed with Latin. It became a vehicle for satire and fun, and ...
By the mid-1890s Georges Feydeau had established himself as the leading writer of French farce of his generation. At a time when a run of 100 performances was regarded in Parisian theatres as a success, [1] Feydeau had enjoyed runs of 434 for Champignol malgré lui (1892) and 371 for L'Hôtel du libre échange (1894).
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services .
a location where troops assemble prior to a battle. While this figurative meaning also exists in French, the first and literal meaning of point d'appui is a fixed point from which a person or thing executes a movement (such as a footing in climbing or a pivot). porte-cochère an architectural term referring to a kind of porch or portico-like ...
Gilles (French:)—sometimes Gille—is a stock character of French farce and commedia dell'arte. He enjoyed his greatest vogue in 18th-century France, in entertainments both at the fairgrounds of the capital and in private and public theaters, though his origins can be traced back to the 17th century and, possibly, the century previous.
La Farce de maître Pathelin (in English The Farce of Master Pathelin; sometimes La Farce de maître Pierre Pathelin, La Farce de Pathelin, Farce Maître Pierre Pathelin, or Farce de Maître Pathelin) is a 15th century French farce of disputed origin. The earliest accounts of this play can be traced back to as early as 1457 to 1470, with the ...
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices from France . In the 14th century, Guillaume Tirel , a court chef known as "Taillevent", wrote Le Viandier , one of the earliest recipe collections of medieval France .
Georges-Léon-Jules-Marie Feydeau [n 1] (French: [ʒɔʁʒ fɛ.do]; 8 December 1862 – 5 June 1921) was a French playwright of the Belle Époque era, remembered for his farces, written between 1886 and 1914. Feydeau was born in Paris to middle-class parents and raised in an artistic and literary environment.