Gothic architectureGothic architecture is an architectural style that was prevalent in Europe from the late 12th to the 16th century, during the High and Late Middle Ages, surviving into the 17th and 18th centuries in some areas. It evolved from Romanesque architecture and was succeeded by Renaissance architecture. It originated in the Île-de-France and Picardy regions of northern France. The style at the time was sometimes known as opus Francigenum (French work); the term Gothic was first applied contemptuously during the later Renaissance, by those ambitious to revive the architecture of classical antiquity.
Modern architectureModern architecture, or modernist architecture, was an architectural movement or architectural style based upon new and innovative technologies of construction, particularly the use of glass, steel, and reinforced concrete; the idea that form should follow function (functionalism); an embrace of minimalism; and a rejection of ornament. It emerged in the first half of the 20th century and became dominant after World War II until the 1980s, when it was gradually replaced as the principal style for institutional and corporate buildings by postmodern architecture.
French Gothic architectureFrench Gothic architecture is an architectural style which emerged in France in 1140, and was dominant until the mid-16th century. The most notable examples are the great Gothic cathedrals of France, including Notre-Dame Cathedral, Reims Cathedral, Chartres Cathedral, and Amiens Cathedral. Its main characteristics are verticality, or height, and the innovative use of the rib vault and flying buttresses and other architectural innovations to distribute the weight of the stone structures to supports on the outside, allowing unprecedented height and volume.
CuisineA cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. Used in English since the late 18th century, the word cuisine meaning manner or style of cooking is borrowed from the French for "style of cooking," as originally derived from Latin coquere "to cook".
French cuisineFrench cuisine (Cuisine française) is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine.
