Inexperienced cooks often prevent flavor from developing in food by a. allowing the poaching liquid to boil. b. not adding salt early enough. c. cooking it too quickly. d. turning it too often.

The byzantine style introduced what what into the history of art ?

Stanley, an art historian specializing in european history, wrote a critique of this painting for a newspaper. in a part of the critique, he wrote, “the overall effect of the work suggests that the artist understands the romance of venice and its boating culture.” which step of the critique does this statement represent?

What is the primary goal of propaganda art