How to identify modern sculptures?

2 answers:

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'Art cannot be modern.Art is primordially eternal." Modern art represents an evolving set of ideas among a number of painters, sculptors, writers, and performers who - both individually and collectively - sought new approaches to art making. Although modern art began, in retrospect, around 1850 with the arrival of Realism, approaches and styles of art were defined and redefined throughout the twentieth century. Practitioners of each new style were determined to develop a visual language that was both original and representative of the times.

ASHA 777 [7]3 years ago

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Answer:

The answer is Craftsmanship can't be modern.Art is primordially everlasting.

Explanation:

Modern workmanship speaks to a developing arrangement of thoughts among various painters, artists, authors, and entertainers who - both exclusively and on the whole - looked for new ways to deal with craftsmanship making. Albeit present day craftsmanship started, all things considered, around 1850 with the landing of Realism, methodologies and styles of workmanship were characterized and reclassified all through the twentieth century. Professionals of each new style were resolved to build up a visual dialect that was both unique and agent of the occasions.

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Which of the following cooking methods would produce food with a smoky, slightly charred flavor? A. Saut ing B. Grilling C. Roas

Lapatulllka [165]

Answer:

B. Grilling

Explanation:

Grilling is a cooking method that uses a temperature in excess of 260 °C (500 °F) either from a direct or radiant heat source. It usually involves grill places directly above heat source (mostly flame), so food cooked has a slightly smoky and charred flavor.

In <em>sautéing</em> or sauteing food is cooked in a shallow pan with small amount of oil or fat, so it has no direct contact with flame and hence with no smoky or charred flavor.

Roasting may have smoky or charred flavor only if you roast it directly above the flame.

Baking usually involves heating the food in an oven or in some cases by indirect heat from ashes or hot stones, so baked food too has almost no chance of smoky or charred flavor.

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