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The Dictionnaire Illustré Latin-Français (French: [diksjɔnɛːʁ ilystʁe latɛ̃ fʁɑ̃sɛ]; Illustrated Latin–French Dictionary) is a dictionary of Latin, described in French. Compiled by the French philologist Félix Gaffiot (1870–1937), it is commonly eponymized « Le Gaffiot » ("The Gaffiot") by the French.
Robert Byron, according to whom the iconographic type of the Dormition was the compositional model for The Burial of the Count of Orgaz, asserts that El Greco as a genuine Byzantine painter worked throughout his life with a repertoire of components and motifs at will, depending on the narrative and expressive requirements of the art.
The Dictionnaire de l'Académie française (French pronunciation: [diksjɔnɛːʁ də lakademi fʁɑ̃sɛːz]) is the official dictionary of the French language. The Académie française is France's official authority on the usages, vocabulary, and grammar of the French language, although its recommendations carry no legal power. Sometimes ...
This is a list of notable French breads, consisting of breads that originated in France. Baguette – a long, thin type of bread of French origin. [1] [2] The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt ...
[3] Beau idéal lit. "the ideal beautiful," used to suggest the perfect or most supreme version of something to exist. The expression was coined during the late 18th century during the aesthetic period known as classicism. Invoking the balance and refinement of Greek and Roman art and architecture, the term was used for art and architecture ...
1990 : Publication of the ODS 1, replacing the Petit Larousse Illustré (PLI), used as a reference by players until then.; 1994 : Publication of the ODS 2, with 1500 new entries, correcting the few mistakes and omissions of the previous version.
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A baguette (/ b æ ˈ ɡ ɛ t /; French: ⓘ) is a long, thin type of bread of French origin [3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). [4] It is distinguishable by its length and crisp crust .