The Battle of the Little Bighorn, fought on June 25, 1876, near the Little Bighorn River in Montana Territory, pitted federal troops led by Lieutenant Colonel George Armstrong Custer (1839-76) against a band of Lakota Sioux and Cheyenne warriors. Tensions between the two groups had been rising since the discovery of gold on Native American lands. When a number of tribes missed a federal deadline to move to reservations, the U.S. Army, including Custer and his 7th Calvary, was dispatched to confront them.
True.
In fact, Rome was FREAKING HUGE!
https://s-media-cache-ak0.pinimg.com/originals/15/62/f6/1562f68b55b6690b2575941f535d0495.jpg
Answer: The first answer is d,the next one is d,the other one is c, and the last one is b
Explanation:This is on Newsela:High schoolers demanding Black history and more Black authors
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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