I think the poetic device being used is imagery, because it is describing what it looks like.
Answer: Black Death, pandemic that ravaged Europe between 1347 and 1351,The Black Death was not an airborne contagious disease and did not thrive the epidemic westward to Mediterranean ports,
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America entered World War I on account of sympathy.
The election took place during the time of the Mexican Revolution and World War I.
Although officially neutral in the European conflict, public opinion in the United States leaned towards the Allied forces headed by Great Britain and France against the German Empire and Austria-Hungary, due in large measure to the harsh treatment of civilians by the German Army in Belgium and northern France and the militaristic character of the German and Austrian monarchies, but in spite of their sympathy with the Allied forces most American voters wanted to avoid involvement in the war and preferred to continue a policy of neutrality
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<span>D. Baron Von Steuben
is your answer
he was the prussian veteran that trained American troops at Valley Forge
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Answer:
European cuisine comprises the cuisines of Europe[1] [2] including the cuisines brought to other countries by European settlers and colonists. Sometimes the term "European", or more specifically "continental" cuisine, is used to refer more strictly to the cuisine of the western parts of mainland Europe.
Grilled steak
Bratkartoffeln
The cuisines of Western countries are diverse, although there are common characteristics that distinguish them from those of other regions.[3] Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size.[4] Steak and cutlets in particular are common dishes across the West.[dubious – discuss] Western cuisines also emphasize grape wine[dubious – discuss] and sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilised in cooking.[5] There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats.[6][7] The better-off also made pasta, dumplings and pastries. The potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas. Maize is much less common in most European diets than it is in the Americas; however, corn meal (polenta or mămăligă) is a major part of the cuisine of Italy and the Balkans. Although flatbreads (especially with toppings such as pizza or tarte flambée) and rice are eaten in Europe, they are only staple foods in limited areas, particularly in Southern Europe. Salads (cold dishes with uncooked or cooked vegetables, sometimes with a dressing) are an integral part of European cuisine.
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