A. It directly tells us he is afraid of heights.
Answer: TRUE
Step-by-step-explanation
Beethoven's birthplace at Bonngasse 20, now the Beethoven House museum
Beethoven was the grandson of Ludwig van Beethoven (1712–1773), a musician from the town of Mechelen in the Austrian Duchy of Brabant (in what is now the Flemish region of Belgium) who had moved to Bonn the age of 21.[2][3] Ludwig was employed as a bass singer at the court of the Elector of Cologne, eventually rising to become, in 1761, Kapellmeister (music director) and thereafter the pre-eminent musician in Bonn. The portrait he commissioned of himself towards the end of his life remained displayed in his grandson's rooms as a talisman of his musical heritage.[4] Ludwig had one son, Johann (1740–1792), who worked as a tenor in the same musical establishment and gave keyboard and violin lessons to supplement his income.[2] Johann married Maria Magdalena Keverich in 1767; she was the daughter of Johann Heinrich Keverich (1701–1751), who had been the head chef at the court of the Archbishopric of Trier.
Beethoven was born of this marriage in Bonn. There is no authentic record of the date of his birth; however, the registry of his baptism, in a Catholic service at the Parish of St. Regius on 17 December 1770, survives. As children of that era were traditionally baptised the day after birth in the Catholic Rhine country, and it is known that Beethoven's family and his teacher Johann Albrechtsberger celebrated his birthday on 16 December, most scholars accept 16 December 1770 as his date of birth. Of the seven children born to Johann van Beethoven, only Ludwig, the second-born, and two younger brothers survived infancy. Kaspar Anton Karl was born on 8 April 1774, and Nikolaus Johann, the youngest, was born on 2 October 1776.
Answer:
1. The Acorn House’s entire building is sustainable. The chairs are completely recycled and can be recycled, the equipment is mostly recommissioned equipment, and the lights are powered by wind. 2. Sustainable restaurants are, obviously, complete opposites to non-sustainable restaurants. Sustainable restaurants dedicate most of their work to minimizing waste while still keeping customers happy whereas non-sustainable restaurants will build up waste without a care or worry with the money they spend. 3. Procurement is the process of obtaining the necessary food and supply items to achieve the food service goal of serving quality meals. Proper purchasing, receiving and storing food is the only way to ensure proper, safe and quality meals to serve to your customers.
4. What I look for in a restaurant is good food, lovely environment, and fast service. As a customer, I would choose a sustainable restaurant because they are ecologically sound
, economically viable, and socially acceptable to everyone which would make me feel more welcome.
Explanation:
