Your answer would be:
<span>Lincoln did not win the majority of the electoral votes
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I hope this helps [:
The confederate army began to falter and eventually lose the battle at Petesburg, Virginia due to the absence of any replacement troops.
The army had no replacement troops which eventually lead to their falter and loss of battle.<span />
Answer: Created Seven Law Codes
Explanation: How did Napoleon codify French laws? He created the seven law code or the Napoleonic Code. ... Dependent states were states that Napoleon's relatives governed, and allied states were states that he had conquered. What are two major reasons that help explain the collapse of Napoleon's empire?
Answer:
They were concerned in giving the national government more power.
They felt that the states had too much power.
They felt that the Constitution did nothing to protect the peoples' rights
Explanation:
The main issues the Antifederalists had
with the US Constitution was that they felt the national government had too much power, the constitution did not protect the rights of people, and the states had too much power.
Anti-Federalists were against the 1787 United States Constitution because they did not feel the Constitution protected the rights of the people and the central government wielded much power.
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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