1. Only half the collection of the Louvre is on display.
2. In addition to being a museum, the Louvre has also been a prison.
3. The present palace was built to display the royal art collections.
4. After the French Revolution, it became a public museum.
5. In 1989 I.M. Pei designed the glass pyramaid for a new entrance.
6. Pei's design actually has 673 panels.
7. The new entrance was required to handle the growing number of visitors.
Answer:
C: tradition; conventions
Explanation:
Got it right on Edge.
It’s accent i believe :)
hope this helped
Answer:
1. The girl
2. To add depth, so people are drawn to the image.
3. The diagonal lines, because the help create a sense of movement and change.
Explanation:
1. It's a very simple concept that consists of placing your main subject somewhere near the lower, upper, left or right third of your photo scene. As you do this, your subject will become the focal point.
2. Background lines can also be used to create a sense of movement in your images, or to convey a sense of distance or depth. Converging lines that disappear into the distance are a great example of lines that help to draw the viewer into the image, while adding a sense of depth.
3. Good photographers are capable of creating images that naturally draw your eye along subtle, organic lines to a specific focal point. In order to achieve this effect, many skilled photographers use a compositional tool known as leading lines. Leading lines are incredibly effective at directing a viewer’s attention, and learning how to use them will greatly improve your photography composition.
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.
