Tate art like walter cane's "the renaissance of venus"
He liked Jean Renoir and Orson Welles' work for their use of wide vistas and deep focus photography because he believed that these techniques would give viewers more opportunity to interpret what they saw on film as they would in real life.
<h3>Who was Andre Bazin?</h3>
French film critic and theorist André Bazin (18 April 1918 – 11 November 1958) was well-known and respected. In addition to co-founding the acclaimed film magazine Cahiers du cinéma in 1951 with Jacques Doniol-Valcroze and Joseph-Marie Lo Duca, Bazin began writing about movies in 1943. His claim that reality is the primary purpose of cinema makes him stand out. His demand for objective reality, intense concentration, and the absence of montage are all related to his conviction that the viewer should be free to interpret a movie or scene as they see fit. This put him at odds with film theory from the 1920s and 1930s, which focused on how the movie industry could distort reality.
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A practice of designing and constructing buildings
Answer:
Emotions
Explain:
<u><em>It is turned into a sublime.</em></u>
Answer:
Adjusting the number of servings of a recipe is called scaling, and broadly speaking, it involves multiplying (to increase) or dividing (to decrease) the quantities of the individual ingredients in the recipe.
Explanation:
More often, though, you're not making exponentially bigger recipes, you're simply looking to double, or quadruple, or maybe halve, a recipe. And the recipes that best lend themselves to this kind of manipulation are soups, sauces, and stews. With that said, multiplying seasonings can also prove tricky. If you're making a quadruple batch of spaghetti sauce, you might not need four times the salt; start with twice the salt and taste as you go.
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