The primary reason why it was essential to draft the Articles of Confederation was that the colonies needed a unified government in order to sign treaties and organize a defense force.
Answer:Quebec City
Explanation:The Battle of Quebec was fought on December 31, 1775, between American Continental Army forces and the British defenders of Quebec City early in the American Revolutionary War.
1)D
2)B
3)D
4)A
5)C
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Answer: Russia mobilized its forces, prompting Germany to declare a two-front war against Russia and France.
More details:
Various systems of alliances were put in place before World War I. The two main alliance systems were the Triple Entente, which had Britain, France and Russia as allies, and the Triple Alliance, which had Germany, Austria-Hungary, and Italy as allies. There were also other alliances, such as Russia taking on recently independent Serbia as an ally, as both had ethnic Slavic populations.
So here's how the start of World War I happened. When the Austrian prince and his wife were assassinated in Serbia, the Austrian government threatened the nation of Serbia with retaliatory action (even though the assassination was carried out by a terrorist group, not the Serbian government). Russia responded to Austria's threat, because Russia was bound to protect its Slavic ally, Serbia. Germany responded to the mobilization of Russian troops, and when Germany declared war on Russia in 1914, they implemented a military plan (the Schlieffen Plan), which assumed war would mean they'd have to take on all members of the Triple Entente alliance. So as soon as Germany declared war on Russia, they sent troops to go attack France. That pulled France and Britain into the war immediately as well, and the war spread and became a global conflict.
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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