Towards the end of World War II, Raphael Lemkin, a lawyer of Polish-Jewish descent, aggressively pursued within the halls of the United Nations and the United States government the recognition of genocide as a crime. Largely due to his efforts and the support of his lobby, the United Nations was propelled into action. In response to Lemkin's arguments, the United Nations adopted the term in 1948 when it passed the "Prevention and Punishment of the Crime of Genocide".
The two types of sources are maps and artifacts
Answer:(B)that the city air became increasingly acidic the closer one came to town
Explanation
(A)The comparatives used in A are 'the closer ... the more. The correct way of writing this would be the more one came ... the more the city air became...'
Another <u><em>mistake in A is redundancy - 'more' and 'increasingly'.
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(B)that the city air became increasingly acidic the closer one came to town
No redundancy. Conveys the meaning well.
(C)that coming closer to town, the city air became increasingly acidic.(example of dangling modifier)
(D)that the more the city air became increasingly acidic, the closer one was to town.(It is the example of inverse cause-effect.)
(E)the city air becoming increasingly acidic as one would come closer to town( use of <u>would come i</u>s wrong here)
Answer:The best i answer i see is a a constitution
Explanation:
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.
Explanation:
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