Answer:
it was apart of there culture
Explanation:
Answer:
He wasn't normal. Not by a long shot.
Explanation:
I hope this helps! I don't know what the topic is about, but I thought this was pretty general. You can substitute He with She or They if needed :)
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:
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.
