Answer:
It helps us organise our thoughts, plan actions, consolidate memory and modulate emotions. In other words, it helps us control ourselves. Talking out loud can be an extension of this silent inner talk.
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<em>PLZ</em><em> </em><em>MARK</em><em> </em><em>ME</em><em> </em><em>AS</em><em> </em><em>BRAINLIEST</em><em> </em><em /><em />
Shakespeare's sonnets are some of the most famous love poetry ever scratched out on paper, but in Sonnet 55, the L-word is pretty dang scarce. The closest we get is waaaay at the end, in line 14, when the speaker says his beloved will live in his poem and in "lovers' eyes." So even when he does spell it out, it's not a direct come-on: not a declarative verb like "I love you, sweetie" but a noun referring to other people who love the same man.
So why isn't the speaker himself more upfront about his lovin' feelings? If you read closely, you'll see that the sonnet is actually saturated in love—not a lot of declarations, but a ton of implied feelings. Love is the reason this poem is being written, the source of the praise, and the reason that this beloved's memory will outlast the entire world
please give brainleist i do anything
<span>Before a discussion, I would be sure to finish the reading and make notes about things I noticed. I would listen closely to others and look for ways to add my ideas. I would be respectful if I disagreed and ask questions if I didn’t understand.</span>
Answer:
D. Chefs were able to open their own restaurants and make fine dining accessible to the public.
Explanation:
The aftermath of the French Revolution saw a change in the prominent cuisine then. Since the royalty was overthrown, a lot of royal chefs were no longer required and this development saw the surge of chefs in the public domain. These chefs opened their own restaurants and were innovative with their culinary skills.
They no longer cooked traditional meals or followed to the latter, the strict Escoffier's guidelines on cooking. That became the talk of the town, as people often talked about different chefs and their innovative styles of cooking. They were opposed by the Escoffier chefs who were not happy with the recent development.
