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Google Fonts

Sébastien Merour
publié le 27/03/2020 à 17h47 | modifé le 25/04/2020 à 16h54
Catégorie : Front-End | Commentaires (37933)
Google Fonts
Description

Google Fonts est une service d'hébergement de polices de caractères créé en 2010. Ce service, créé par Google, permet d'afficher des polices de caractères spécifiques sur un site web, grâce à un fichier CSS disponible sur le site de Google Fonts. Les développeurs peuvent faire appel à ce fichier CSS en mode "embed", ou bien en téléchargeant le fichier CSS pour l'intégrer ensuite en local sur le site. Il est préférable de l'utiliser en mode "embed" pour ne pas ralentir l'affichage du site.

Fonctionnalités
Police d'écriture
Année de création
2010
Licence
SIL Open Font License 1.1 / Apache License
Langage
CSS
Liens
Aux dernières nouvelles
960 polices de caractères gratuites. Polices populaires : Open Sans, Roboto, Lato, Slabo, Oswald and Lobster.
37933 Commentaire(s)
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    02/11/2025 à 17h37  commentaire modifé
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    MichaelJap
    02/11/2025 à 17h35  commentaire modifé
    Lying down and vomiting between courses: This is how Ancient Romans would feast rutor24x7top.to Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet. Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy. https://rutor-24.top rutor.or.at Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun. Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet. What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.” https://rutorclubwiypaf63caqzlqwtcxqu5w6req6h7bjnvdlm4m7tddiwoyd.com rutordark63xripv2a3skfrgjonvr3rqawcdpj2zcbw3sigkn6l3xpad onion Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.
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    02/11/2025 à 17h02  commentaire modifé
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    02/11/2025 à 16h56  commentaire modifé
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