Question 1
1 pts
what characterized the 19th-century dining style created by carême called grande
cuisine?
simplified sauces and garnishes
elegant home cooking
intricately prepared and garnished courses
light, naturally flavored foods

Describe the work of rubens. what artists influenced him?

What are the differences between the greek and roman music

Natural minor half steps between scale degrees 3 and 4; 7 and 8 harmonic minor half steps between scale degrees 2 and 3; 5 and 6 ascending melodic minor half steps between scale degrees 2 and 3; 5 and 6; 7 and 8 major half steps between scale degrees 2 and 3; 7 and 8