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[su_dropcap style=”simple” size=”5″]F[/su_dropcap]ashion is a popular style or practice, especially in clothing, footwear, access, makeup, body piercing, or furniture. Fashion is a distinctive and often habitual trend in the style in which a person dresses. It is the prevailing styles in behaviour and the newest creations of textile designers. Because the more technical term costume is regularly linked to the term “fashion”, the use of the former has been relegated to special senses like fancy dress or masquerade wear, while “fashion” generally means clothing, including the study of it. Although aspects of fashion can be feminine or masculine, some trends are androgynous.

[su_quote cite=”Although tailors and dressmakers were no doubt responsible for many innovations, and the textile industry certainly led many trends, the history of fashion design is normally understood to date from 1858 when the English-born Charles Frederick Worth opened the first true haute couture house in Paris. – John Doe“][/su_quote]

The Haute house was the name established by government for the fashion houses that met the standards of industry. These fashion houses have to adhere to standards such as keeping at least twenty employees engaged in making the clothes, showing two collections per year at fashion shows, and presenting a certain number of patterns to costumers. Since then, the idea of the fashion designer as a celebrity in his or her own right has become increasingly dominant.

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[su_column size=”1/2″]This is the 1st Column. The modern idea of a restaurant – as well as the term itself – appeared in Paris in the 18th century.[2] For centuries Paris had taverns which served food at large common tables, but they were notoriously crowded, noisy, not very clean, and served food of dubious quality – not very good at all. The main competitor to the Michelin guide in Europe is the guidebook series published by Gault Millau. Unlike the Michelin guide which takes the restaurant décor and service into consideration with its rating, Gault Millau only judges the quality of the food. Its ratings are on a scale of 1 to 20, with 20 being the highest. [/su_column]
[su_column size=”1/2″] This is the 2nd Column. In about 1765 a new kind of eating establishment, called a “Bouillon”, was opened on rue des Poulies, near the Louvre, by a man named Boulanger. It had separate tables, a menu, and specialized in soups made with a base of meat and eggs, which were said to be restaurants or, in English “restoratives”. Other similar bouillons soon opened around Paris.  Thanks to Boulanger and his imitators, these soups moved from the category of remedy into the category of health food and ultimately into the category of ordinary food….their existence was predicated on health, not gustatory, requirements. [/su_column]
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Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides is the Michelin series of guides which accord from 1 to 3 stars to restaurants they perceive to be of high culinary merit. Restaurants with stars in the Michelin guide are formal, very expensive establishments.

[su_quote cite=”This is the best restaurant I have ever visited. Great location and great food. The only minor downside are the prices which are pretty high but I guess quality comes with the price. – John Barbista“][/su_quote]

The main competitor to the Michelin guide in Europe is the guidebook series published by Gault Millau. Unlike the Michelin guide which takes the restaurant décor and service into consideration with its rating, Gault Millau only judges the quality of the food. Its ratings are on a scale of 1 to 20, with 20 being the highest.