Cubism theory through the writings of Albert Gleizes. However, the linking of basic geometric forms with inherent beauty and ease of industrial application—which had been prefigured by Marcel Duchamp from 1914—was left to the founders of Purism, Amédée Ozenfant and Charles-Édouard Jeanneret (better known as Le Corbusier,) who exhibited paintings together in Paris and published "Après le cubisme" in 1918. Le Corbusier's ambition had been to translate the properties of his own style of Cubism to architecture. Between 1918 and 1922, Le Corbusier concentrated his efforts on Purist theory and painting. In 1922, Le Corbusier and his cousin Jeanneret opened a
Sel gris from meat). Selmeliers tend to pair "sels gris" with heartier foods like steak and root vegetables due to their mineral complexity. Most producers of fleur de sel also produce sel gris. Sel gris Sel gris (pl. sels gris, "gray salt" in French) is a coarse granular sea salt popularized by the French. "Sel gris" comes from the same solar evaporation salt pans as fleur de sel but is harvested differently; it is allowed to come into contact with the bottom of the salt pan before being raked, hence its gray color. "Sel gris" is coarser than "fleur de sel" but