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The two main areas that led to disagreement before the Civil War would include the dispute over slavery and the argument over states' rights.
With the dispute over slavery, some states, especially in the North, believed the institution of slavery was morally wrong and wanted to stop slavery from spreading to expanding territories or areas.
That's why in the Compromise of 1850, California became a free state and slave trade was banned in Washington, D.C. because of all the support going against slavery.
This terrible practice of slavery was talked about in books like <em>Uncle Tom's Cabin</em> by Harriet Beecher Stowe, and also was spoken out by famous abolitionists like Frederick Douglass and others.
People in the Southern states believed slavery was part of their lifestyle, culture, and economy, and argued that it needed to thrive to keep the South going.
They wanted slavery to expand to territories and other states, like the argument of pushing slavery to go to Missouri.
The South also believed that their individual state should have more power over the federal government and that they should have the right to get rid of federal laws if needed. The South was not in favor of Abraham Lincoln keeping the country together when they were very divided on the issue of slavery as well as some government laws.
The North believed that the Union or country should stay together and that the federal government should have more power than the individual states.
AAA<span> was </span>unconstitutional<span>, but the basic program was rewritten and again passed into law. Even critics admitted that the </span>AAA<span> and related laws helped revive hope in farm communities. Farmers were put on local committees and spoke their minds. Government checks began to flow.</span>
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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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