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Buildings and
Schubert Schemes
Buildings and
Design, Fabrication, Properties
Schubert
and Schemes
Applications of Smart and
Advanced Materials
Carlos Contou-Carrère
Editor
Universite Montpellier 2
Xu Hou
Montpellier, France
Harvard University
School of Engineering and Applied Sciences
Cambridge, MA, USA
p,
A SCIENCE PUBLISHERS BOOK
CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742
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Preface v
1. Grassmannians and Flag Varieties 1
1.1 Grassmann variety and combinatorial grassmannian 1
1.1.1 Grassmannian functor 5
1.2 The Plücker embedding of the Grassmannian 5
1.3 Flag varieties 8
1.3.1 Flag varieties fiber decomposition 12
1.3.2 The fiber decomposition of the Flag Varieties canonical 14
open subvarieties
1.3.3 Coordinates for a Canonical open subvariety of a 15
Flag variety
1.4 Chains 17
2. Schubert Cell Decomposition of Grassmannians and 20
Flag Varieties
2.1 The relative position matrix of a couple of flags 21
2.2 Schubert cells and Schubert varieties 25
2.3 The Schubert cell decomposition as an orbit decomposition 28
2.4 The Permutation group action on the combinatorial flags set 30
2.4.1 The Schubert and Bruhat cell decomposition 32
2.5 R-subgroups of the linear group 33
2.5.1 The parabolic subgroups of the linear group 37
2.5.2 Unipotent R-subgroups 39
2.5.3 Closed set of roots defined by a couple of flags 41
2.6 The linear group parabolics variety 46
2.7 Big cell defined by a maximal length flag 47
2.7.1 The embedding of a Schubert cell in a big Schubert cell 48
3. Resolution of Singularities of a Schubert Variety 49
3.1 Relative position matrix associated configurations variety 50
3.1.1 The Configurations Canonical Section 52
3.2 Fiber decomposition of a Grassmannian Configurations 55
Variety
3.3 Fiber decomposition of a Flags Configurations Variety 57
3.4 The Schematic point of view 61
xii Buildings and Schubert Schemes
1
2 Buildings and Schubert Schemes
a
Grass(k E ) = Grassn (k E ) .
n∈N
of S.
Fix a total order on E given by some bijection E ' J1, |E|K. Given H ∈
Grassn (E) there are induced bijections: H ' J1, |H|K (|H| = n) (resp. H ⊥ '
J1, |E| − |H|K ). Observe that the lifted basis (πH )−1
S (eH ) is naturally ordered
by the order of H induced by that of E. Denote by: (βj )15j5|H| (resp.
(αi )15i5(|E|−|H|) ) the corresponding total order of H (resp. H ⊥ ). Write
and given S ∈ Grassn (k E ), write ẽH (S) = (ẽβj (S))15j5|H| = (πH )−1
S (eH ).
The lifted basis ẽH (S) and the UH -coordinates matrix MH (S) = (ξij (S)) ∈
H
−1
Observe
P that the matrix M ((πH )S (eH )) may be obtained from a basis
ẽj = aij ei (1 5 j 5 |H|) of S by normalization. Write A((ẽj )) =
15i5|E|
(aij ) ∈ M|E|×|H| (k) (the |E| × |H|-matrices with k-coefficients) and denote
by A((ẽj ))H the |H| × |H|-submatrix defined by the row vectors of A((ẽj ))
indexed by H. The condition S ∈ UH implies that A((ẽj ))H is an invertible
matrix. The result is:
M ((πH )−1 −1
S (eH )) = A((ẽj )) × A((ẽj ))H .
M ∼ M 0 ⇐⇒ M = M 0 × Λ ,
0 0
H
(ξij (S)) = ψ (H ,H) H
((ξij (S))),
0
where ψ (H ,H) denotes a rational function of the UH -coordinates of S.
More precisely stated, the affine space AH = A(MH ⊥ ×H (k)) defined by the
k-vector space of H ⊥ × H-matrices with coefficients in k is the k-variety with
coordinates ringing the polynomial algebra k[Xij H
] in the set of indeterminates
(H 0 ,H)
(Xij )(i,j)∈ H ⊥ ×H , and ψ
H
is a rational function in the variables (Xij H
).
0
Let AHH 0 ⊂ AH denote the domain of definition of ψ (H ,H)
, which is an open
Zariski subset of AH .
On the other hand, there is a bijective mapping UH −→ AH defined by the
UH - coordinate matrix S 7→ MH (S). The intersection UH ∩ UH 0 , corresponds
by this mapping, to the set of k-points AHH 0 (k) of AHH 0 , and, as it is easy
0
to see, the rational function ψ (H ,H) induces an isomorphism of k-varieties:
0
ψ (H ,H)
|AHH 0 : AHH 0 −→ AH 0 H ,
0
which for the sake of briefnnes is denoted by ψ (H ,H) . The set
0
(ψ (H ,H) )(H 0 ,H)∈Grassn (E)×Grassn (E) satisfies the cocycle condition:
00 00
,H 0 ) 0
ψ (H ,H)
= ψ (H ◦ ψ (H ,H)
.
0
Thus, the couple ((AH )H∈Grassn (E) , (ψ (H ,H) )) defines a k-variety. It is im-
mediate that, by construction, its underlying set of k-points corresponds to
Grassn (k E ).
Grassn (k E ) = ∪ UH
H∈Grassn (E)
n n
where P( k E ) denotes the projective space associated with k E , defined as
V V
P|E|
follows. Let ẽ = (ẽj )15j5n be a basis of S. Write: ẽj = i=1 aij ei , and
A(ẽ) = (aij ). The result is:
X
ẽ1 ∧ ... ∧ ẽn = ∆H (ẽ)ei1 (H) ∧ ... ∧ ein (H) ,
H∈Grass(E)
6 Buildings and Schubert Schemes
where ∆H (ẽ) = det A(ẽ)H , and A(ẽ)H denotes the |H| × |H|-submatrix
defined by the H-rows of A(ẽ). The mapping iP associates with S ∈
n
Grassn (k E ) the point of P( k E ) with homogeneous coordinates (resp.
V
Plücker coordinates)(∆H (ẽ))H∈Grassn (E) . Let us see that this mapping is
n
well defined, i.e. that the point in P( k E ) corresponding to S does not depend
V
on the choice of the basis ẽ defining its homogeneous coordinates. If ẽ0 is an-
other basis of S, we might then write A(ẽ0 ) = A(ẽ) × B, where B ∈ Gl(k |H| ).
Thus for H ∈ Grassn (E) the result is (∆H (e˜0 )) = (det(B)∆H (ẽ)) proving
that the image is independant of the choice of a basis of S.
In fact, the mapping iP is induced by a morphism of k-varieties
n
Grassn (k E ) −→ P( k E ). So to see this we write (xH )H∈Grassn (E) for the
V
n
homogeneous coordinates in the projective space P( k E ) defined by the basis
V
n
eE of k E and given H0 ∈ Grassn (E), let ( xxHH )H∈Grassn (E) be the affine
V V
0
coordinates of the open affine set:
n
^
P(H0 ) = {(xH ) ∈ P( k E ) | xH0 6= 0} .
∆H (A(ẽ))
(∀ H ∈ Grassn (E)) = ∆H (A(ẽH0 (S))) .
∆H0 (A(ẽ))
From the proof of 1) it can be deduced that there exists a family of polynomi-
∆ (ẽ (S)) ∆ 0 (i,j) (ẽH0 (S))
als (PH ((Xij )))H∈Grassn (E) satisfying ∆HH (ẽHH0 (S)) = PH (( H ∆H0 (ẽH0 (S)) )).
0 0
Thus the image of iP,H0 is the closed subvariety of P(H0 ) defined by the ideal
x
given by ( xxHH − PH ( Hx0H(ij) ))H∈Grassn (E) . This suffices to show that iP,H0
0 0
defines a closed embedding.
Thus we have the following
that the valuation v(∆H0 (S)) is minimal amongst the set (v(∆H (S))). Define
SAK = V ect((ẽj )j∈H0 ), where:
X ∆H0 (i,j) (S)
ẽj = ej + ei .
⊥
∆H0 (S)
i∈H
It is clear that the generic fiber K ⊗AK SAK of SAK is equal to S, and that
SAK is a direct factor of AEK . By the valuation criterium it may be concluded
that Grassn (k E ) is a k-proper variety, and that iP is a closed embedding.
This proves the last assertion.
n
Remark 1.7 The exterior product ∧k E is a Gl(k E )-representation, so there
n
is a natural action of Gl(k E ) on P(∧k E ). The Plücker morphism iP is Gl(k E )-
equivariant.
formed by the (Vi )15i5l+1 satisfying the inclusion conditions Vi ⊂ Vi+1 for
1 5 i 5 l. More precisely stated, there is a subfunctor Drapn (k E ) of
l
Grassni (k E ), from k-algebras to sets, associating with A the set of flags
Q
i=1
of projective submodules of AE of type n (cf. [24]). The set of sections of
Drapn (k E ) over k is given by Drap(k E ).
Let us show that Drapn (k E ) is the underlying set of a k-subvariety of
l
the product of k-varieties Grassni (k E ) (i.e. that it is representable by a
Q
i=1
k-scheme of finite type). Observe that there is a closed embedding:
l+1 l+1 l+1 ni
(n )
Grassni (k E ) −→ P( k E )
Q Q Q V
iP i :
i=1 i=1 i=1
l+1 ni
Drapn (k E ) −→ P( k E ),
Q V
i=1
(resp. e21 ∧ ... ∧ e2n = ∆J (e2 )ei1 (J) ∧ ... ∧ ein (J) ).
P
J∈Grassn (E)
Let v = xi ei ∈ k E , then
P
15i5|E|
P
e11 ∧ ... ∧ e1m ∧ v = φK (e1 , v)ei1 (K) ∧ ... ∧ eim+1 (K)
K∈Grassm+1 (E)
(resp.
φL (e2 , v)ei1 (L) ∧ ... ∧ ein+1 (L) ) .
P
e21 ∧ ... ∧ e2n ∧ v =
L∈Grassn+1 (E)
Here the (φK (e1 , v))K∈Grassm+1 (E) (resp. (φL (e2 , v))L∈Grassn+1 (E) ) are lin-
ear forms in the (xi )15i5|E| with coefficients in the set of coordinates
(∆H (e1 ))H∈Grassm (E) (resp. (∆J (e2 ))J∈Grassn (E) ). The following proposi-
tion is easily verified.
defined by:
v 7−→ ((e11 ∧ ... ∧ e1m ) ∧ v, (e21 ∧ ... ∧ e2n ) ∧ v)
is equal to V1 ∩ V2 . Hence, if we denote by r the rank of the linear system:
(φH (e1 , v) = 0)H∈Grassm+1 (E) ; (φJ (e2 , v) = 0)J∈Grassn+1 (E) )
we have r = |E|−dim V1 ∩V2 . Thus the inclusion condition V1 ⊂ V2 translates
as “r = |E| − m”, i.e. r =the minimal possible rank of this linear system.
It follows that the inclusion condition V1 ⊂ V2 is obtained as the simultaneous
vanishing of the set:
(Mα ((∆H (e1 )); (∆J (e2 )))
of the (|E| − m + 1)-minors of this linear system.
10 Buildings and Schubert Schemes
Remark 1.10 The use of the term k-subvariety is rather abusive. The above
equations characterize the subfunctor on k-algebras
l+1
Y
Drapn (k E ) ⊂ Grassni (k E )
i=1
ι : Drapn (k E ) −→ Drapn (k E ),
where:
Pare and slice them very thin, strew a little fine salt over them, and
when they have stood a few minutes, drain off the water, by raising
one side of the dish, and letting it flow to the other; pour it away,
strew more salt, and a moderate seasoning of pepper on them, add
two or three tablespoonsful of the purest salad-oil, and turn the
cucumbers well, that the whole may receive a portion of it; then pour
over them from one to three dessertspoonsful of chili vinegar, and a
little common, should it be needed; turn them into a clean dish and
serve them.
Obs.—If very young, cucumbers are usually dressed without being
pared, but the tough rind of full-grown ones being extremely
indigestible, should be avoided. The vegetable, though apt to
disagree with persons of delicate habit, when sauced in the common
English mode, with salt, pepper, and vinegar only, may often be
eaten by them with impunity when dressed with plenty of oil. It is
difficult to obtain this perfectly fresh and pure here; and hence,
perhaps, arises in part the prejudice which, amongst us, is so often
found to exist against the use of this most wholesome condiment.
MANDRANG, OR MANDRAM.
(Author’s Receipt.)
Cut into lengths of an inch or rather more, one or two freshly
gathered cucumbers, take off the rind, and then pare them round
and round into thin ribbons, until the watery part is reached:—this is
to be thrown aside. When all are done, sprinkle them with cayenne
and fine salt, and leave them to drain a little; then arrange them
lightly in a clean dish, and sauce them with very fine oil, well mixed
with chili vinegar, or with equal parts of chili and of common vinegar.
Cucumbers, 2 or 3; salt, 1 to 2 saltspoonsful; little cayenne; oil, 6
to 8 tablespoonsful; chili vinegar, or equal parts of this and common
vinegar, 2 to 4 tablespoonsful.
Obs.—When the flavour of eschalots is much liked, a teaspoonful
or more of the vinegar in which they have been steeped or pickled
may be added to this dish.
STEWED CUCUMBERS.
(English mode.)
Pare, and split into quarters, four or five full-grown but still young
cucumbers; take out the seeds and cut each part in two; sprinkle
them with white pepper or cayenne; flour and fry them lightly in a
little butter, lift them from the pan, drain them on a sieve, then lay
them into as much good brown gravy as will nearly cover them, and
stew them gently from twenty-five to thirty minutes, or until they are
quite tender. Should the gravy require to be thickened or flavoured,
dish the cucumbers and keep them hot while a little flour and butter,
or any other of the usual ingredients, is stirred into it. Some persons
like a small portion of lemon-juice, or of chili vinegar added to the
sauce; cucumber vinegar might be substituted for these with very
good effect, as the vegetable loses much of its fine and peculiar
flavour when cooked.
25 to 30 minutes.
Obs.—The cucumbers may be left in entire lengths, thrown into
well-salted boiling water, and simmered for ten minutes, then
thoroughly drained upon the back of a sieve, and afterwards stewed
very quickly until tender in some highly-flavoured brown gravy, or in
the Spanish sauce of page 101.
CUCUMBERS À LA POULETTE.
The cucumbers for this dish may be pared and sliced very thin; or
quartered, freed from the seeds, and cut into half-inch lengths; in
either case they should be steeped in a little vinegar and sprinkled
with salt for half an hour before they are dressed. Drain, and then
press them dry in a soft cloth; flour them well, put a slice of butter
into a stewpan or saucepan bright in the inside, and when it begins
to boil throw in the cucumbers, and shake them over a gentle fire for
ten minutes, but be careful to prevent their taking the slightest
colour; pour to them gradually as much strong, but very pale veal
stock or gravy as will nearly cover them; when it boils skim off the fat
entirely, add salt and white pepper if needed, and when the
cucumbers are quite tender, strew in a large teaspoonful of finely-
minced parsley, and thicken the sauce with the yolks of two or three
eggs. French cooks add the flour when the vegetable has stewed in
the butter, instead of dredging it upon them at first, and this is
perhaps the better method.
CUCUMBERS À LA CRÊME.
Boil them tolerably tender in salt and water, drain them well, then
stew them for a few minutes in a thick béchamel, and serve them in
it.
FRIED CUCUMBERS TO SERVE IN COMMON HASHES AND
MINCES.
If very young they need not be pared, but otherwise, take off the
rind, slice, and dredge them lightly with pepper and flour, but put no
salt at first; throw them into very hot butter or clarified dripping, or
they will not brown; when they are nearly done sprinkle some salt
amongst them, and as soon as they are quite tender, lift them out
with a slice, drain them well, and place them lightly over the hash or
mince. A small portion of onion may be fried with them when it is
liked.
MELON.
Trim off the outside leaves, and cut the stems quite close to the
cauliflowers; let them lie for an hour in plenty of cold water with a
handful of salt in it, to draw out any insects that may be amongst
them; then wash them very thoroughly, and examine them well, to be
assured that none remain in any part of them; throw them into a
large pan of boiling water salted as for asparagus, and quite cleared
from scum; for this, if not removed, will adhere to the cauliflowers
and spoil their appearance. When the stalks are tender lift them out,
dish them neatly, and send good melted butter to table with them.
20 to 30 minutes.
CAULIFLOWERS.
(French Receipt.)
Cut the cauliflowers into small handsome tufts, and boil them until
three parts done, drain them well, toss them for a moment in some
thick melted butter or white sauce, and set them by to cool. When
they are quite cold, dip them separately into the batter of Chapter V.,
fry them a light brown, arrange them neatly in a dish, and serve them
very hot.
CAULIFLOWERS WITH PARMESAN CHEESE.
Take all the green leaves from two or three fine white cauliflowers,
and cut the stalks off very closely, so that they will stand upright in
the dish in which they are served; boil them tolerably tender, but not
sufficiently so as to hazard their breaking; drain them well, and dish
them, so as to give the whole the appearance of one cauliflower;
pour a little good white sauce equally over the tops, and on this
strew grated Parmesan cheese, drop over it a little clarified butter,
add another layer of cheese, and cover the whole with the finest
bread-crumbs; moisten these with more clarified butter, and brown
them with a salamander, or set the dish into the oven, to give them
colour; pour white sauce round the cauliflowers, and send them very
hot to table.
CAULIFLOWERS À LA FRANÇAISE.
Strip away all the green leaves, and divide each cauliflower into
three or four parts, trimming the stalks quite close; put them, with the
heads downwards, into a stewpan which will just hold them, half
filled with boiling water, into which an ounce of good butter and some
salt have previously been thrown; so soon as they are quite tender,
drain the water from them, place a dish over the stewpan and turn it
gently upside down; arrange the vegetables neatly in the form of one
large cauliflower and cover it with good melted butter, into which a
little lemon-juice has been stirred.
12 to 18 minutes.
BROCCOLI.
After they have been soaked and well washed, cut off the stems
quite close, trim away a few of the lower leaves, and clip the points
of all; throw the artichokes into plenty of fast-boiling water, ready
salted and skimmed, with the addition of the proportion of soda
directed in page 309, as this will greatly improve the colour of the
vegetable. When extremely young, the artichokes will be tender in
from half to three quarters of an hour, but they will require more than
double that time when at their full growth: when the leaves can be
drawn out easily they are done. Send good melted butter to table
with them. They should be boiled always with the stalk-ends
uppermost.
Very young, 1/2 to 3/4 hour; full-grown, 1-1/4 to 2 hours.
Obs.—French cooks lift the tops from the artichokes before they
are served, and replace them after having taken out the chokes: this
is an excellent plan, but it must be expeditiously done to prevent the
vegetable from cooling.
FOR ARTICHOKES EN SALADE
(English Receipt.)
Cut the stems quite close, slice off the tops of eight fine tomatas,
and scoop out the insides; press the pulp through a sieve, and mix
with it one ounce of fine crumbs of bread, one of butter broken very
small, some pepper or cayenne, and salt. Fill the tomatas with the
mixture, and bake them for ten minutes in a moderate oven; serve
them with brown gravy in the dish. A few small mushrooms stewed
tender in a little butter, then minced and added to the tomata pulp,
will very much improve this receipt.
Bake 10 minutes.