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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Panese Feudal System
Just like England in Medieval times, Japan also had a feudal system. It was structured very similarly to the English setup with a few changes of names and positions. The most powerful positions in society were the Emperor, Shogun, Daimyo and Samurai. Although these 4 positions were the most powerful in Japan at the time, they made up only roughly 10% of the total population, while roughly 90% were peasants and below.
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The Emperor was looked up to by all of his people as the supreme ruler but held little political power and was seen as more of a 'puppet figure'.
The Shogun was probably the most important figure in Japanese society. He was seen as 'second in line' but did the most work. He was a military leader, so he was in charge of many of decisions to do with their armies, battles etc..
The Daimyo was a very powerful figure who served the shogun. His job control a large area of land. He was also in charge of their samurai, whom he paid to work and protect him.
The Samurai were Japanese warriors (similar to the European knight). They served and protected their Daimyo with respect. They also fought for their people and protected them, bringing justice and order to the community. Their followed a code of conduct called Bushido, meaning 'Way of the warrior' which told them how to live their lives.
Ronins were samurai warriors who had either been 'expelled' from their allegiance or their daimyo had died.
Peasants were farmers and fishermen. They were actually considered a higher class in Medieval Japan than in Medieval England because the Japanese believed that the peasants produced food, which was depended on by all classes, therefore, they worked harder.
Artisans were workers skilled in a particular trade. These included: sword-maker, dressmaker, woodblock print making etc.
Merchants were considered the lowest class in Medieval Japan unlike Medieval England. Their job was to trade/sell goods and shop-keep.
Answer:
C: He developed new trading partners.
yes they believed they were not getting everything that they deserved they believed they were being mistreated in many ways like not enough food and money and the working conditions were unbarable
