Answer to Question 1
The main cultural influences on Italian cuisine are all a result of its physical
location surrounded by three seas. The various cultures of the Mediterranean
and the Middle East could sail to Italy to explore, trade, and settle. Of these
cultures the ones that had the most impact were the Greeks and the Etruscans.
The Greeks brought olives and grapes whose importance is clear in relation to
contemporary Italian cuisine. The Etruscans could be said to have had the
greatest influence. Arabs also came to this area having the most influence in
Sicily and southernmost Italy.
The Greeks and the Etruscans brought many sophisticated cooking techniques
with them including baking and the use of ovens, sauce-making, cured meats and
cheesemaking, and grilling. They incorporated the use of legumes and cereal
grains (chickpeas, lentils, barley, millet, rye, and faro). Arabs brought their
specialty in the cooking of rice, sugar production, citrus fruits, pistachios,
almonds, raisins, and macaroni. Between these three cultures much of modern
Italian cuisine evolved.
Answer to Question 2
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The nitrogen cycle. The five main parts of the nitrogen cycle are:
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The Cultural Landscape
A taproot system consists of a large main root together with its lateral branchings