Answer:
Explanation:
Ok this was hard but I think I got it
Stamp Act 1763
Proclamation 1763
Sugar Act 1764
Townshend Act 1767
Boston massacre 1770
Continental Congress 1774
Intolerable Act 1774
Tea Act-Boston tea party 1773
Lexington and concord April 19, 1775
Continental Congress May 10 ,1775
Bunter Hill June 17 ,1775
Declaration of Independence July 4,1776
Answer:
The immediate impact of the Monroe Doctrine was mixed. It was successful to the extent that the continental powers did not attempt to revive the Spanish empire, but this was on account of the strength of the British Navy, not American military might, which was relatively limited.
Explanation:
I pretty sure It cuold be the " Protecting human rights"
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:
·∪·
