European cuisineEuropean cuisine comprises the cuisines that originate from the various countries of Europe. The cuisines of European countries are diverse, although there are some common characteristics that distinguish them from those of other regions. Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size. Many dairy products are utilised in cooking. There are hundreds of varieties of cheese and other fermented milk products.
Aspect ratio (image)The aspect ratio of an image is the ratio of its width to its height, and is expressed with two numbers separated by a colon, such as 16:9, sixteen-to-nine. For the x:y aspect ratio, the image is x units wide and y units high. Common aspect ratios are 1.85:1 and 2.39:1 in cinematography, 4:3 and 16:9 in television photography, and 3:2 in still photography. The common film aspect ratios used in cinemas are 1.85:1 and 2.39:1. Two common videographic aspect ratios are 4:3 (1.:1), the universal video format of the 20th century, and 16:9 (1.
Display aspect ratioThe display aspect ratio (or DAR) is the of a display device and so the proportional relationship between the physical width and the height of the display. It is expressed as two numbers separated by a colon (x:y), where x corresponds to the width and y to the height. Common aspect ratios for displays, past and present, include 5:4, 4:3, 16:10, and 16:9. To distinguish: The display aspect ratio (DAR) is calculated from the physical width and height of a display, measured each in inch or cm (Display size).
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.
