- Nhận xét về chế độ khoa cử và nền nghệ thuật thời Lý. Đủ ý

2 câu trả lời

- Chế độ khoa cử:

      + Nền giáo dục, khoa cử ở thời Lý đã bước đầu phát triển

      + Năm 1070, xây dựng Văn Miếu ; Năm 1075, tổ chức khoa thi đầu tiên ; Năm 1076, xây dụng Quốc Tử Giám ⇒ Đánh dấu sự ra đời, phát triển bước đầu của nền giáo dục Đại Việt

      + Nhà Lý đã quan tâm đến giáo dục, khoa cử song chế độ thi cử vẫn chưa có nề nếp, quy củ, khi nào nhà nước có nhu cầu mới mở khoa thi. 

- Nền nghệ thuật:

      + Kiến trúc và điêu khắc ở thời Lý rất phát triển. Các công trình có quy mô tương đối lớn và mang tính cách độc đáo, trình độ điêu khắc tinh vi, thanh thoát, sống động,...

      + Trong thời kì này, một số công trình nghệ thuật khác có giá trị khác cũng được xây dựng như tháp Chương Sơn, tháp Bảo Thiên, chuông chùa Trùng Quang, chùa Một Cột,...

  ⇒ Phong cách nghệ thuật đa dạng, độc đáo và linh hoạt của nhân dân ta thời Lý đã đánh dấu sự ra đời của một nền văn hóa riêng biệt của dân tộc - văn hóa Thăng Long

#Luân

Nhà Lý đã quan tâm đến giáo dục, khoa cử, song chế độ thi cử chưa có nền nếp, quy củ, khi nào nhà nước có nhu cầu mới mở khoa thi. Phong cách nghệ thuật đa dạng, độc đáo và linh hoạt của nhân dân ta thời Lý đã đánh dấu sự ra đời của một nền văn hoá riêng biệt của dân tộc - văn hoá Thăng Long.

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Câu hỏi trong lớp Xem thêm

MICROWAVING Microwaving is a method of cooking where food is bombarded by microwaves, usually within an appliance called a microwave oven which excite the water, fat and sugar molecules, thereby heating (cooking) both the outside and center of the food at the same time. (1)………………… (A common myth is that a microwave oven cooks from the center of the food outward. This appears to happen because heat generated at the surface escapes more readily from the surface of the food into the surrounding air.) One advantage of microwaving is that small amounts of food can be heated very quickly, making it useful for reheating leftovers. The disadvantage is that food which is microwaved does not undergo some of the chemical reactions, such as browning, which makes the food visually attractive. Primitive microwave ovens often do not cook evenly, leading to a concern that bacteria easily killed by more traditional cooking methods may survive the quick cooking time in "cold spots", though the food item as a whole is cooked to a safe average temperature. (2) …… Some high-end microwave ovens are combined with a convection oven which basically cook the food using microwave and hot air simultaneously to achieve both the fast cooking time and browning effect. (3) ………………… However microwave ovens are used in some fast food chains and special microwave bags are available for cooking fowl or large joints of meat. Professional chefs generally recommend using microwaves for a limited set of tasks, including: melting fats (such as butter) and chocolate, cooking grains like oatmeal and grits, cooking rice, thawing frozen meats and vegetables before cooking by other methods and quickly reheating already-cooked foods. Using a microwave to boil water is potentially dangerous, due to superheating. In a microwave, water can be raised quickly to a temperature above the boiling point before major bubbles form, especially if it is purified and in a very clean glass vessel. (4) ………………… This effect is rare, even for scientists who try to deliberately recreate it, and any seed whatsoever for boiling is likely to prevent the problem. Boiling water with, for instance, a teabag already in it will prevent any dangers by providing a seed, as will using a mug that is not perfectly clean. The risk greatly increases when water has already been boiled once in the same container. This situation can occur if the user of the oven boiled the water once, forgot about it, then came back later to boil it again. The first time the water boils, the seed bubbles (microscopic bubbles of air around which larger steam bubbles grow) are used up and largely eliminated from the water as it cools down. When the water is heated again, the lack of seed bubbles causes superheating, and a risk of a steam explosion when the water's surface is disturbed. Placing something in the water before heating can mostly alleviate this risk. If you are planning to mix something with the water, say tea or hot chocolate, adding it before heating will insure that the water boils. Otherwise, placing a wood object, for instance a chopstick, in the water before heating will also work. Care should be taken when removing heated water from a microwave. Make sure that the hands are protected from possible liquid boil-over, place the container on a level, heat-proof surface and stir liquid with a warm spoon. Also, never add powdered substances (such as instant coffee or cocoa mix) to the container taken from the microwave, due to the addition of all those seed bubbles and the potential for violent, spontaneous boiling. (5) ………………… Metal objects, such as metal utensils, in a microwave oven can lead to dangerous situations. Metals do not absorb microwaves effectively. Instead, metals reflect microwaves, thereby preventing the latter from reaching the food. (6) ………………… Thin metal layers, such as metal foil and mugs with metal trim can melt or burn due to the strong electrical currents that are generated in metal objects. However, small solid metal objects, such as spoons, in combination with a large amount of absorbing food or liquid, normally do not lead to problems. This article is licensed under the GNU Free Documentation License. It uses material from the Original Wikipedia article.

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