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wiki20220301en020_105627	Steve Schirripa	Schirripa and Fleming also collaborated on two books about Nicky Deuce, a suburban teenager who is sent to visit his grandparents in Brooklyn. Nicky Deuce: Welcome to the Family was followed by Nicky Deuce: Home for the Holidays, which was the basis for the 2013 Nickelodeon film Nicky Deuce starring Noah Munck. Nicky Deuce also featured supporting roles filled by James Gandolfini, Michael Imperioli, Tony Sirico, and Vincent Curatola of The Sopranos fame. Theatre On April 3, 2014, Steve Schirripa gave a theatrical performance in a special production of Guys and Dolls alongside Nathan Lane, Patrick Wilson, and Megan Mullally at Carnegie Hall. Uncle Steve's Italian Specialties In 2014, Schirripa launched a line of organic vegan pasta sauces under the business name of Uncle Steve's Italian Specialties Group. Schirripa appeared on the Eric Andre Show to promote the sauce. Personal life Schirripa married Laura Lemos on April 22, 1989. They have two children, daughters Bria and Ciara.	Steve Schirripa. Schirripa and Fleming also collaborated on two books about Nicky Deuce, a suburban teenager who is sent to visit his grandparents in Brooklyn. Nicky Deuce: Welcome to the Family was followed by Nicky Deuce: Home for the Holidays, which was the basis for the 2013 Nickelodeon film Nicky Deuce starring Noah Munck. Nicky Deuce also featured supporting roles filled by James Gandolfini, Michael Imperioli, Tony Sirico, and Vincent Curatola of The Sopranos fame. Theatre On April 3, 2014, Steve Schirripa gave a theatrical performance in a special production of Guys and Dolls alongside Nathan Lane, Patrick Wilson, and Megan Mullally at Carnegie Hall. Uncle Steve's Italian Specialties In 2014, Schirripa launched a line of organic vegan pasta sauces under the business name of Uncle Steve's Italian Specialties Group. Schirripa appeared on the Eric Andre Show to promote the sauce. Personal life Schirripa married Laura Lemos on April 22, 1989. They have two children, daughters Bria and Ciara.	524751
wiki20220301en020_105628	Steve Schirripa	Personal life Schirripa married Laura Lemos on April 22, 1989. They have two children, daughters Bria and Ciara. When asked if he was bar mitzvahed, Schirripa answered no and stated that he was raised as a Catholic but that he ”very much identifies as being Jewish as well”. Filmography Film Television References External links	Steve Schirripa. Personal life Schirripa married Laura Lemos on April 22, 1989. They have two children, daughters Bria and Ciara. When asked if he was bar mitzvahed, Schirripa answered no and stated that he was raised as a Catholic but that he ”very much identifies as being Jewish as well”. Filmography Film Television References External links	524751
wiki20220301en020_105629	Steve Schirripa	Filmography Film Television References External links 1957 births Living people American Ashkenazi Jews Film producers from New York (state) Television producers from New York City American male singers American animators American male voice actors American people of Italian descent American male film actors American male television actors American people of Jewish descent People from the Las Vegas Valley Male actors from New York City 20th-century American male actors 21st-century American male actors Lafayette High School (New York City) alumni Musicians from Brooklyn People from Bensonhurst, Brooklyn Jewish American male actors American male writers American podcasters American men podcasters 21st-century American Jews	Steve Schirripa. Filmography Film Television References External links 1957 births Living people American Ashkenazi Jews Film producers from New York (state) Television producers from New York City American male singers American animators American male voice actors American people of Italian descent American male film actors American male television actors American people of Jewish descent People from the Las Vegas Valley Male actors from New York City 20th-century American male actors 21st-century American male actors Lafayette High School (New York City) alumni Musicians from Brooklyn People from Bensonhurst, Brooklyn Jewish American male actors American male writers American podcasters American men podcasters 21st-century American Jews	524751
wiki20220301en020_105630	Lancair	Lancair International, Inc. (pronounced "lance-air") is a U.S. manufacturer of general aviation aircraft kits. They are well known for their series of high-performance single-engine aircraft that offer cruise speeds that surpass many twin-engine turboprop designs. Along with the Glasair series, the early Lancair designs were among the first kitplanes to bring modern molded composites construction to light aircraft. In early 2017 the company, including all the older aircraft designs, was sold and moved from Redmond, Oregon to Uvalde, Texas under the name Lancair International, LLC. The newest model, the Lancair Evolution was retained by the existing company, Lancair International, Inc, which changed its name to the Evolution Aircraft Company. History	Lancair. Lancair International, Inc. (pronounced "lance-air") is a U.S. manufacturer of general aviation aircraft kits. They are well known for their series of high-performance single-engine aircraft that offer cruise speeds that surpass many twin-engine turboprop designs. Along with the Glasair series, the early Lancair designs were among the first kitplanes to bring modern molded composites construction to light aircraft. In early 2017 the company, including all the older aircraft designs, was sold and moved from Redmond, Oregon to Uvalde, Texas under the name Lancair International, LLC. The newest model, the Lancair Evolution was retained by the existing company, Lancair International, Inc, which changed its name to the Evolution Aircraft Company. History	524755
wiki20220301en020_105631	Lancair	History Introduction The company was founded by Lance Neibauer in 1981 as a producer of composite homebuilt aircraft kits. Neibauer had been introduced to aviation by his uncle Ray Betzoldt, who had collaborated with Al Meyers to build the Meyers 200. Whenever he visited his aunt and uncle, he always took a ride in the Meyers. Hooked, he went looking for an aircraft twenty years later and found nothing that he liked, and decided to join the Experimental Aircraft Association (EAA) and design his own.	Lancair. History Introduction The company was founded by Lance Neibauer in 1981 as a producer of composite homebuilt aircraft kits. Neibauer had been introduced to aviation by his uncle Ray Betzoldt, who had collaborated with Al Meyers to build the Meyers 200. Whenever he visited his aunt and uncle, he always took a ride in the Meyers. Hooked, he went looking for an aircraft twenty years later and found nothing that he liked, and decided to join the Experimental Aircraft Association (EAA) and design his own.	524755
wiki20220301en020_105632	Lancair	Neibauer began working on the new design after asking every builder he could find what features they were seeking in a homebuilt design. Looking to improve performance with the latest possible features, he selected the new NASA NLF 0215-F airfoil designed by Dan Somers at Langley. The NLF, short for "Natural Laminar Flow", is a series of designs that replaced the older GAW series with more forgiving laminar flow characteristics. By 1983 the aircraft's basic parameters were fixed, and Neibauer rented a shop in Santa Paula, California and started work on the design.	Lancair. Neibauer began working on the new design after asking every builder he could find what features they were seeking in a homebuilt design. Looking to improve performance with the latest possible features, he selected the new NASA NLF 0215-F airfoil designed by Dan Somers at Langley. The NLF, short for "Natural Laminar Flow", is a series of designs that replaced the older GAW series with more forgiving laminar flow characteristics. By 1983 the aircraft's basic parameters were fixed, and Neibauer rented a shop in Santa Paula, California and started work on the design.	524755
wiki20220301en020_105633	Lancair	Intending to introduce aircraft at Oshkosh in 1984, a minor fuel leak in the wing tanks forced them to miss the show so they could fix the problem. A modified version of the prototype, with re-shaped cowling and some changes to the wing profile, emerged as the Lancer 200 in December 1984. Equipped with a 100 hp Continental O-200 engine, the Lancer easily outflew anything powered by the same engine and generated intense interest at Oshkosh '85. However, a naming conflict forced the design to be re-christened, finally going on sale in 1985 as the Lancair 200. The 200 was quickly replaced by the Lancair 235, equipped with the slightly more powerful Lycoming O-235. Re-engined versions quickly followed; the Lancair 320 with the 150 hp Lycoming O-320, and the Lancair 360 with the 180 hp Lycoming O-360. A new tail was introduced for the later models in order to address stability problems at low speeds with the larger engines.	Lancair. Intending to introduce aircraft at Oshkosh in 1984, a minor fuel leak in the wing tanks forced them to miss the show so they could fix the problem. A modified version of the prototype, with re-shaped cowling and some changes to the wing profile, emerged as the Lancer 200 in December 1984. Equipped with a 100 hp Continental O-200 engine, the Lancer easily outflew anything powered by the same engine and generated intense interest at Oshkosh '85. However, a naming conflict forced the design to be re-christened, finally going on sale in 1985 as the Lancair 200. The 200 was quickly replaced by the Lancair 235, equipped with the slightly more powerful Lycoming O-235. Re-engined versions quickly followed; the Lancair 320 with the 150 hp Lycoming O-320, and the Lancair 360 with the 180 hp Lycoming O-360. A new tail was introduced for the later models in order to address stability problems at low speeds with the larger engines.	524755
wiki20220301en020_105634	Lancair	The Lancair designs provided the highest performance in the single-engine GA class, and as the kit-build market was dominated by pilots looking to outperform existing "off-the-shelf" designs, the Lancair's kits sold well. By the end of 1990 they had sold over 600 kits for the various two-seat models, giving them what Neibauer claimed was 30% of the kit-built market. A Lancair 320 appeared in a 1995 exhibit at the New York Museum of Modern Art. New models Starting in 1990, Neibauer turned his attention to a four-seat design that would retain the qualities of the earlier two-seaters. These efforts culminated in the Lancair IV, a four-seat optionally pressurized (IV-P) single-engine aircraft with a high cruise speed. The IV broke the speed record for planes in its class in February 1991 when it averaged 360.3 mph between San Francisco and Denver.	Lancair. The Lancair designs provided the highest performance in the single-engine GA class, and as the kit-build market was dominated by pilots looking to outperform existing "off-the-shelf" designs, the Lancair's kits sold well. By the end of 1990 they had sold over 600 kits for the various two-seat models, giving them what Neibauer claimed was 30% of the kit-built market. A Lancair 320 appeared in a 1995 exhibit at the New York Museum of Modern Art. New models Starting in 1990, Neibauer turned his attention to a four-seat design that would retain the qualities of the earlier two-seaters. These efforts culminated in the Lancair IV, a four-seat optionally pressurized (IV-P) single-engine aircraft with a high cruise speed. The IV broke the speed record for planes in its class in February 1991 when it averaged 360.3 mph between San Francisco and Denver.	524755
wiki20220301en020_105635	Lancair	Already stretching the limits of their existing facilities, the company started looking for a new factory and after examining 200 potential sites they moved to Roberts Field in Redmond, Oregon in 1992. The company became Lancair International with the move. As of August 1998, according to Flight International, Lancair had sold 1,400 kits, 300 of them the Lancair IV model. Soon after the IV was introduced, Neibauer started work on a simpler fixed-gear version that emerged as the Lancair ES. Columbia Aircraft	Lancair. Already stretching the limits of their existing facilities, the company started looking for a new factory and after examining 200 potential sites they moved to Roberts Field in Redmond, Oregon in 1992. The company became Lancair International with the move. As of August 1998, according to Flight International, Lancair had sold 1,400 kits, 300 of them the Lancair IV model. Soon after the IV was introduced, Neibauer started work on a simpler fixed-gear version that emerged as the Lancair ES. Columbia Aircraft	524755
wiki20220301en020_105636	Lancair	Columbia Aircraft Lancair's designs were prominent in the homebuilt market, and in 1994 NASA and others encouraged Neibauer to develop a type certified aircraft. On 3 April 1993 he spun off a new company, Pacific Aviation Composites USA, in nearby Bend, Oregon. The new Lancair LC-40 was based on the fixed-gear Lancair ES. The first prototype flew in July 1996, followed by the certification prototype in early 1997. After a lengthy certification process, the design emerged as the Columbia 300 in 1998, followed by the turbocharged Columbia 400 in 2000. The Lancair Company was formed as a separate entity on 7 April 2000, and Pacific Aviation Composites was merged into The Lancair Company on 4 May 2000.	Lancair. Columbia Aircraft Lancair's designs were prominent in the homebuilt market, and in 1994 NASA and others encouraged Neibauer to develop a type certified aircraft. On 3 April 1993 he spun off a new company, Pacific Aviation Composites USA, in nearby Bend, Oregon. The new Lancair LC-40 was based on the fixed-gear Lancair ES. The first prototype flew in July 1996, followed by the certification prototype in early 1997. After a lengthy certification process, the design emerged as the Columbia 300 in 1998, followed by the turbocharged Columbia 400 in 2000. The Lancair Company was formed as a separate entity on 7 April 2000, and Pacific Aviation Composites was merged into The Lancair Company on 4 May 2000.	524755
wiki20220301en020_105637	Lancair	Deciding to focus on the Columbia models, in March 2003 Neibauer sold the kit side of the company to Joseph Bartels, a Louisiana attorney and Lancair IV-P builder and owner. Bartels had already formed Aero Cool to sell air conditioners for the various Lancair models. On 15 July 2005 Neibauer's portion of the company became Columbia Aircraft. The Columbias competed relatively unsuccessfully with the new and first-to-market Cirrus SR22. In 2010, major stockholders, the Wolstenholme family of Colmar, Pennsylvania, purchased the company and appointed Bob Wolstenholme as CEO. Following its entry into bankruptcy in 2007, Columbia Aircraft was sold to Cessna in November 2007. Cessna introduced their models as the Cessna 350 and Cessna 400.	Lancair. Deciding to focus on the Columbia models, in March 2003 Neibauer sold the kit side of the company to Joseph Bartels, a Louisiana attorney and Lancair IV-P builder and owner. Bartels had already formed Aero Cool to sell air conditioners for the various Lancair models. On 15 July 2005 Neibauer's portion of the company became Columbia Aircraft. The Columbias competed relatively unsuccessfully with the new and first-to-market Cirrus SR22. In 2010, major stockholders, the Wolstenholme family of Colmar, Pennsylvania, purchased the company and appointed Bob Wolstenholme as CEO. Following its entry into bankruptcy in 2007, Columbia Aircraft was sold to Cessna in November 2007. Cessna introduced their models as the Cessna 350 and Cessna 400.	524755
wiki20220301en020_105638	Lancair	Selling off older designs In July 2016 Lancair announced it would be selling the older Lancair lines of aircraft to concentrate on the Lancair Evolution instead. In February 2017 the 200-360, IV, IVP, IVPT, ES, ESP, and Legacy designs were sold to Mark and Conrad Huffstutler, who now operate the company as Lancair International, LLC, in Uvalde, Texas. They purchased all the assets, intellectual property and will provide parts and other support for all the older Lancair models. They plan to resume production of some of the older models and will develop new models as well. With the sale announced Lancair changed its name to Evolution Aircraft.	Lancair. Selling off older designs In July 2016 Lancair announced it would be selling the older Lancair lines of aircraft to concentrate on the Lancair Evolution instead. In February 2017 the 200-360, IV, IVP, IVPT, ES, ESP, and Legacy designs were sold to Mark and Conrad Huffstutler, who now operate the company as Lancair International, LLC, in Uvalde, Texas. They purchased all the assets, intellectual property and will provide parts and other support for all the older Lancair models. They plan to resume production of some of the older models and will develop new models as well. With the sale announced Lancair changed its name to Evolution Aircraft.	524755
wiki20220301en020_105639	Lancair	Aircraft Summary of aircraft built by Lancair: Lancair 200 (originally "Lancer 200") 2-seat kit powered by a Continental O-200 engine, flown in 1984 and released in 1985 Lancair 235 2-seat kit powered by a Lycoming O-235 engine, released in 1986 Lancair 320 2-seat kit powered by a Lycoming O-320 engine, released in 1988 Lancair 360 2-seat kit powered by a Lycoming O-360 engine, released in 1988 Lancair ES 4-seat kit powered by a Continental IO-550 Lancair IV Lancair IV-P Lancair Legacy Lancair Tigress Lancair Propjet Lancair Sentry Lancair Evolution Lancair Mako first flown on 18 July 2017 Lancair Barracuda first flown 2018 References External links Aircraft manufacturers of the United States Manufacturing companies based in Texas Uvalde County, Texas Manufacturing companies established in 1981 1981 establishments in Oregon Privately held companies based in Texas	Lancair. Aircraft Summary of aircraft built by Lancair: Lancair 200 (originally "Lancer 200") 2-seat kit powered by a Continental O-200 engine, flown in 1984 and released in 1985 Lancair 235 2-seat kit powered by a Lycoming O-235 engine, released in 1986 Lancair 320 2-seat kit powered by a Lycoming O-320 engine, released in 1988 Lancair 360 2-seat kit powered by a Lycoming O-360 engine, released in 1988 Lancair ES 4-seat kit powered by a Continental IO-550 Lancair IV Lancair IV-P Lancair Legacy Lancair Tigress Lancair Propjet Lancair Sentry Lancair Evolution Lancair Mako first flown on 18 July 2017 Lancair Barracuda first flown 2018 References External links Aircraft manufacturers of the United States Manufacturing companies based in Texas Uvalde County, Texas Manufacturing companies established in 1981 1981 establishments in Oregon Privately held companies based in Texas	524755
wiki20220301en020_105640	Voiceless uvular plosive	The voiceless uvular plosive or stop is a type of consonantal sound, used in some spoken languages. It is pronounced like a voiceless velar plosive , except that the tongue makes contact not on the soft palate but on the uvula. The symbol in the International Phonetic Alphabet that represents this sound is , and the equivalent X-SAMPA symbol is q. There is also the voiceless pre-uvular plosive in some languages, which is articulated slightly more front compared with the place of articulation of the prototypical uvular consonant, though not as front as the prototypical velar consonant. The International Phonetic Alphabet does not have a separate symbol for that sound, though it can be transcribed as or (both symbols denote an advanced ) or (retracted ). The equivalent X-SAMPA symbols are q_+ and k_-, respectively. Features Features of the voiceless uvular stop: Occurrence See also Guttural Index of phonetics articles Qoph Voiced uvular stop Notes References	Voiceless uvular plosive. The voiceless uvular plosive or stop is a type of consonantal sound, used in some spoken languages. It is pronounced like a voiceless velar plosive , except that the tongue makes contact not on the soft palate but on the uvula. The symbol in the International Phonetic Alphabet that represents this sound is , and the equivalent X-SAMPA symbol is q. There is also the voiceless pre-uvular plosive in some languages, which is articulated slightly more front compared with the place of articulation of the prototypical uvular consonant, though not as front as the prototypical velar consonant. The International Phonetic Alphabet does not have a separate symbol for that sound, though it can be transcribed as or (both symbols denote an advanced ) or (retracted ). The equivalent X-SAMPA symbols are q_+ and k_-, respectively. Features Features of the voiceless uvular stop: Occurrence See also Guttural Index of phonetics articles Qoph Voiced uvular stop Notes References	524759
wiki20220301en020_105641	Voiceless uvular plosive	Features Features of the voiceless uvular stop: Occurrence See also Guttural Index of phonetics articles Qoph Voiced uvular stop Notes References External links Uvular consonants Pulmonic consonants Voiceless oral consonants Central consonants	Voiceless uvular plosive. Features Features of the voiceless uvular stop: Occurrence See also Guttural Index of phonetics articles Qoph Voiced uvular stop Notes References External links Uvular consonants Pulmonic consonants Voiceless oral consonants Central consonants	524759
wiki20220301en020_105642	European cuisine	European cuisine comprises the cuisines of Europe 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.	European cuisine. European cuisine comprises the cuisines of Europe 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.	524762
wiki20220301en020_105643	European cuisine	The cuisines of Western countries are diverse, although there are common characteristics that distinguish them from those of other regions. Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size. Steak and cutlets in particular are common dishes across the West. Western cuisines also emphasize grape wine 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. 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. 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	European cuisine. The cuisines of Western countries are diverse, although there are common characteristics that distinguish them from those of other regions. Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size. Steak and cutlets in particular are common dishes across the West. Western cuisines also emphasize grape wine 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. 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. 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	524762
wiki20220301en020_105644	European cuisine	barley, and oats. 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.	European cuisine. barley, and oats. 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.	524762
wiki20220301en020_105645	European cuisine	Formal European dinners are served in distinct courses. European presentation evolved from service à la française, or bringing multiple dishes to the table at once, into service à la russe, where dishes are presented sequentially. Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'oeuvre (appetizer) or soup, as entrée and main course, and as dessert. Dishes that are both sweet and savoury were common earlier in Ancient Roman cuisine, but are today uncommon, with sweet dishes being served only as dessert. A service where the guests are free to take food by themselves is termed a buffet, and is usually restricted to parties or holidays. Nevertheless, guests are expected to follow the same pattern.	European cuisine. Formal European dinners are served in distinct courses. European presentation evolved from service à la française, or bringing multiple dishes to the table at once, into service à la russe, where dishes are presented sequentially. Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'oeuvre (appetizer) or soup, as entrée and main course, and as dessert. Dishes that are both sweet and savoury were common earlier in Ancient Roman cuisine, but are today uncommon, with sweet dishes being served only as dessert. A service where the guests are free to take food by themselves is termed a buffet, and is usually restricted to parties or holidays. Nevertheless, guests are expected to follow the same pattern.	524762
wiki20220301en020_105646	European cuisine	Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement (cutlery), and eating steaks and other foods that require cutting followed. This contrasted with the Sinosphere, where the ruling class were the court officials, who had their food prepared ready to eat in the kitchen, to be eaten with chopsticks. The knife was supplanted by the spoon for soups, while the fork was introduced later in the early modern period, ca. 16th century. Today, most dishes are intended to be eaten with cutlery and only a few finger foods can be eaten with the hands in polite company. History	European cuisine. Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement (cutlery), and eating steaks and other foods that require cutting followed. This contrasted with the Sinosphere, where the ruling class were the court officials, who had their food prepared ready to eat in the kitchen, to be eaten with chopsticks. The knife was supplanted by the spoon for soups, while the fork was introduced later in the early modern period, ca. 16th century. Today, most dishes are intended to be eaten with cutlery and only a few finger foods can be eaten with the hands in polite company. History	524762
wiki20220301en020_105647	European cuisine	Medieval	European cuisine. Medieval	524762
wiki20220301en020_105648	European cuisine	In medieval times, a person's diet varied depending on their social class. Cereal grains made up a lot of a medieval person's diet, regardless of social class. Bread was common to both classes- it was taken as a lunch for the working man, and thick slices of it were used as plates called trenchers. People of the noble class had access to finely ground flours for their breads and other baked goods. Noblemen were allowed to hunt for deer, boar, rabbits, birds, and other animals, giving them access to fresh meat and fish for their meals. Dishes for people of these classes were often heavily spiced. Spices at that time were very expensive, and the more spices used in dishes, the more wealth the person had to be able to purchase such ingredients. Common spices used were cinnamon, ginger, nutmeg, pepper, cumin, cloves, turmeric, anise, and saffron. Other ingredients used in dishes for the nobility and clergy included sugar, almonds and dried fruits like raisins. These imported ingredients	European cuisine. In medieval times, a person's diet varied depending on their social class. Cereal grains made up a lot of a medieval person's diet, regardless of social class. Bread was common to both classes- it was taken as a lunch for the working man, and thick slices of it were used as plates called trenchers. People of the noble class had access to finely ground flours for their breads and other baked goods. Noblemen were allowed to hunt for deer, boar, rabbits, birds, and other animals, giving them access to fresh meat and fish for their meals. Dishes for people of these classes were often heavily spiced. Spices at that time were very expensive, and the more spices used in dishes, the more wealth the person had to be able to purchase such ingredients. Common spices used were cinnamon, ginger, nutmeg, pepper, cumin, cloves, turmeric, anise, and saffron. Other ingredients used in dishes for the nobility and clergy included sugar, almonds and dried fruits like raisins. These imported ingredients	524762
wiki20220301en020_105649	European cuisine	pepper, cumin, cloves, turmeric, anise, and saffron. Other ingredients used in dishes for the nobility and clergy included sugar, almonds and dried fruits like raisins. These imported ingredients would have been very expensive and nearly impossible for commoners to obtain. When banquets were held, the dishes served would be very spectacular- another way for the noblemen to show how rich they were. Sugar sculptures would be placed on the tables as decoration and to eat, and foods would be dyed vibrant colors with imported spices.	European cuisine. pepper, cumin, cloves, turmeric, anise, and saffron. Other ingredients used in dishes for the nobility and clergy included sugar, almonds and dried fruits like raisins. These imported ingredients would have been very expensive and nearly impossible for commoners to obtain. When banquets were held, the dishes served would be very spectacular- another way for the noblemen to show how rich they were. Sugar sculptures would be placed on the tables as decoration and to eat, and foods would be dyed vibrant colors with imported spices.	524762
wiki20220301en020_105650	European cuisine	The diet of a commoner would have been much more simple. Strict poaching laws prevented them from hunting, and if they did hunt and were caught, they could have parts of their limbs cut off or they could be killed. Much of the commoners food would have been preserved in some way, such as through pickling or by being salted. Breads would have been made using rye or barley, and any vegetables would likely have been grown by the commoners themselves. Peasants would have likely been able to keep cows, and so would have access to milk, which then allowed them to make butter or cheese. When meat was eaten, it would have been beef, pork, or lamb. Commoners also ate a dish called pottage, a thick stew of vegetables, grains, and meat. Early modern era	European cuisine. The diet of a commoner would have been much more simple. Strict poaching laws prevented them from hunting, and if they did hunt and were caught, they could have parts of their limbs cut off or they could be killed. Much of the commoners food would have been preserved in some way, such as through pickling or by being salted. Breads would have been made using rye or barley, and any vegetables would likely have been grown by the commoners themselves. Peasants would have likely been able to keep cows, and so would have access to milk, which then allowed them to make butter or cheese. When meat was eaten, it would have been beef, pork, or lamb. Commoners also ate a dish called pottage, a thick stew of vegetables, grains, and meat. Early modern era	524762
wiki20220301en020_105651	European cuisine	Early modern era In the early modern era, European cuisine saw an influx of new ingredients due to the Columbian Exchange, such as the potato, tomato, eggplant, chocolate, bell pepper, pumpkins, and other squash. Distilled spirits, along with tea, coffee, and chocolate were all popularized during this time. In the 1780s, the idea of the modern restaurant was introduced in Paris; the French Revolution accelerated its development, quickly spreading around Europe. Central European cuisines	European cuisine. Early modern era In the early modern era, European cuisine saw an influx of new ingredients due to the Columbian Exchange, such as the potato, tomato, eggplant, chocolate, bell pepper, pumpkins, and other squash. Distilled spirits, along with tea, coffee, and chocolate were all popularized during this time. In the 1780s, the idea of the modern restaurant was introduced in Paris; the French Revolution accelerated its development, quickly spreading around Europe. Central European cuisines	524762
wiki20220301en020_105652	European cuisine	Central European cuisines All of these countries have their specialities. Austria is famous for Wiener Schnitzel - a breaded veal cutlet served with a slice of lemon, the Czech Republic for world renowned beers. Germany for world-famous wursts, Hungary for goulash. Slovakia is famous for gnocchi-like Halusky pasta. Slovenia is known for German and Italian influenced cuisine, Poland for world-famous Pierogis which are a cross between a ravioli and an empanada. Liechtenstein and German speaking Switzerland are famous for Rösti and French speaking Switzerland for fondue and Raclettes.	European cuisine. Central European cuisines All of these countries have their specialities. Austria is famous for Wiener Schnitzel - a breaded veal cutlet served with a slice of lemon, the Czech Republic for world renowned beers. Germany for world-famous wursts, Hungary for goulash. Slovakia is famous for gnocchi-like Halusky pasta. Slovenia is known for German and Italian influenced cuisine, Poland for world-famous Pierogis which are a cross between a ravioli and an empanada. Liechtenstein and German speaking Switzerland are famous for Rösti and French speaking Switzerland for fondue and Raclettes.	524762
wiki20220301en020_105653	European cuisine	Ashkenazi Jewish cuisine Austrian cuisine Viennese cuisine Czech cuisine Moravian cuisine German cuisine Baden cuisine Bavarian cuisine Brandenburg cuisine Franconian cuisine Hamburg cuisine Hessian cuisine Lower Saxon cuisine Mecklenburg cuisine Palatine cuisine Pomeranian cuisine Saxon cuisine Ore Mountain cuisine Schleswig-Holstein cuisine Swabian cuisine Hungarian cuisine Polish cuisine Lublin cuisine Podlaskie cuisine Świętokrzyskie cuisine Liechtensteiner cuisine Silesian cuisine Slovak cuisine Slovenian cuisine Swiss cuisine Eastern European/Caucasian cuisines	European cuisine. Ashkenazi Jewish cuisine Austrian cuisine Viennese cuisine Czech cuisine Moravian cuisine German cuisine Baden cuisine Bavarian cuisine Brandenburg cuisine Franconian cuisine Hamburg cuisine Hessian cuisine Lower Saxon cuisine Mecklenburg cuisine Palatine cuisine Pomeranian cuisine Saxon cuisine Ore Mountain cuisine Schleswig-Holstein cuisine Swabian cuisine Hungarian cuisine Polish cuisine Lublin cuisine Podlaskie cuisine Świętokrzyskie cuisine Liechtensteiner cuisine Silesian cuisine Slovak cuisine Slovenian cuisine Swiss cuisine Eastern European/Caucasian cuisines	524762
wiki20220301en020_105654	European cuisine	Eastern European/Caucasian cuisines Armenian cuisine Azerbaijani cuisine Belarusian cuisine Bulgarian cuisine Georgian cuisine Kazakh cuisine Moldovan cuisine Gagauz cuisine Romanian cuisine Russian cuisine Bashkir cuisine Komi cuisine Mordovian cuisine North Caucasian cuisine Chechen cuisine Circassian cuisine Tatar cuisine Udmurt cuisine Yamal cuisine Ukrainian cuisine Crimean Tatar cuisine Odessite cuisine	European cuisine. Eastern European/Caucasian cuisines Armenian cuisine Azerbaijani cuisine Belarusian cuisine Bulgarian cuisine Georgian cuisine Kazakh cuisine Moldovan cuisine Gagauz cuisine Romanian cuisine Russian cuisine Bashkir cuisine Komi cuisine Mordovian cuisine North Caucasian cuisine Chechen cuisine Circassian cuisine Tatar cuisine Udmurt cuisine Yamal cuisine Ukrainian cuisine Crimean Tatar cuisine Odessite cuisine	524762
wiki20220301en020_105655	European cuisine	Northern European cuisines British cuisine Channel Islands cuisine English cuisine Cornish cuisine Devonian cuisine Dorset cuisine Victorian cuisine Northern Irish cuisine Scottish cuisine Welsh cuisine Cuisine of Carmarthenshire Cuisine of Ceredigion Cuisine of Gower Cuisine of Monmouthshire Cuisine of Pembrokeshire Danish cuisine Faroese cuisine New Nordic Cuisine Estonian cuisine Finnish cuisine Icelandic cuisine Irish cuisine Latvian cuisine Lithuanian cuisine Livonian cuisine Norwegian cuisine Sami cuisine Swedish cuisine Southern European cuisines	European cuisine. Northern European cuisines British cuisine Channel Islands cuisine English cuisine Cornish cuisine Devonian cuisine Dorset cuisine Victorian cuisine Northern Irish cuisine Scottish cuisine Welsh cuisine Cuisine of Carmarthenshire Cuisine of Ceredigion Cuisine of Gower Cuisine of Monmouthshire Cuisine of Pembrokeshire Danish cuisine Faroese cuisine New Nordic Cuisine Estonian cuisine Finnish cuisine Icelandic cuisine Irish cuisine Latvian cuisine Lithuanian cuisine Livonian cuisine Norwegian cuisine Sami cuisine Swedish cuisine Southern European cuisines	524762
wiki20220301en020_105656	European cuisine	Albanian cuisine Arbëreshë cuisine Aromanian cuisine Bosnian cuisine Corsican cuisine Croatian cuisine Cypriot cuisine Gibraltarian cuisine Greek cuisine Ancient Greek cuisine Byzantine cuisine Cretan cuisine Epirotic cuisine Greek Macedonian cuisine Ionian cuisine Italian cuisine Abruzzian cuisine Ancient Roman cuisine Apulian cuisine Arbëreshë cuisine Basilicatan or Lucanian cuisine Ligurian cuisine Lombard cuisine Mantuan cuisine Neapolitan cuisine Roman cuisine Sardinian cuisine Sicilian cuisine Tuscan cuisine Venetian cuisine Macedonian cuisine Maltese cuisine Monégasque cuisine Montenegrin cuisine Occitan cuisine Ottoman cuisine Portuguese cuisine Sammarinese cuisine Sephardic Jewish cuisine Serbian cuisine Kosovan cuisine Spanish cuisine Andalusian cuisine Aragonese cuisine Asturian cuisine Balearic cuisine Menorcan cuisine Basque cuisine Canarian cuisine Cantabrian cuisine	European cuisine. Albanian cuisine Arbëreshë cuisine Aromanian cuisine Bosnian cuisine Corsican cuisine Croatian cuisine Cypriot cuisine Gibraltarian cuisine Greek cuisine Ancient Greek cuisine Byzantine cuisine Cretan cuisine Epirotic cuisine Greek Macedonian cuisine Ionian cuisine Italian cuisine Abruzzian cuisine Ancient Roman cuisine Apulian cuisine Arbëreshë cuisine Basilicatan or Lucanian cuisine Ligurian cuisine Lombard cuisine Mantuan cuisine Neapolitan cuisine Roman cuisine Sardinian cuisine Sicilian cuisine Tuscan cuisine Venetian cuisine Macedonian cuisine Maltese cuisine Monégasque cuisine Montenegrin cuisine Occitan cuisine Ottoman cuisine Portuguese cuisine Sammarinese cuisine Sephardic Jewish cuisine Serbian cuisine Kosovan cuisine Spanish cuisine Andalusian cuisine Aragonese cuisine Asturian cuisine Balearic cuisine Menorcan cuisine Basque cuisine Canarian cuisine Cantabrian cuisine	524762
wiki20220301en020_105657	European cuisine	Kosovan cuisine Spanish cuisine Andalusian cuisine Aragonese cuisine Asturian cuisine Balearic cuisine Menorcan cuisine Basque cuisine Canarian cuisine Cantabrian cuisine Castilian-Leonese cuisine Vallisoletano cuisine Catalan cuisine Castilian-Manchego cuisine Extremaduran cuisine Galician cuisine Madrilenian cuisine Valencian cuisine Turkish cuisine	European cuisine. Kosovan cuisine Spanish cuisine Andalusian cuisine Aragonese cuisine Asturian cuisine Balearic cuisine Menorcan cuisine Basque cuisine Canarian cuisine Cantabrian cuisine Castilian-Leonese cuisine Vallisoletano cuisine Catalan cuisine Castilian-Manchego cuisine Extremaduran cuisine Galician cuisine Madrilenian cuisine Valencian cuisine Turkish cuisine	524762
wiki20220301en020_105658	European cuisine	Western European cuisines Belgian cuisine Dutch cuisine French cuisine Corsican cuisine Haute cuisine Cuisine classique Nouvelle cuisine Lyonnaise cuisine Luxembourgian cuisine Mennonite cuisine Monégasque cuisine Occitan cuisine See also Early modern European cuisine Medieval cuisine Jewish cuisine Romani cuisine Soviet cuisine References Further reading Food- and drink-related lists Cuisine by continent	European cuisine. Western European cuisines Belgian cuisine Dutch cuisine French cuisine Corsican cuisine Haute cuisine Cuisine classique Nouvelle cuisine Lyonnaise cuisine Luxembourgian cuisine Mennonite cuisine Monégasque cuisine Occitan cuisine See also Early modern European cuisine Medieval cuisine Jewish cuisine Romani cuisine Soviet cuisine References Further reading Food- and drink-related lists Cuisine by continent	524762
wiki20220301en020_105659	Curtiss SB2C Helldiver	The Curtiss SB2C Helldiver, also known as the A-25 Shrike, is a dive bomber developed by Curtiss-Wright during World War II. As a carrier-based bomber with the United States Navy (USN), in Pacific theaters, it supplemented and replaced the Douglas SBD Dauntless. A few survivors are extant. Initially poor handling characteristics and late modifications caused lengthy delays to production and deployment, to the extent that it was investigated by the Truman Committee, which turned in a scathing report. This contributed to the decline of Curtiss as a company. Neither pilots nor aircraft carrier skippers seemed to like it. Nevertheless, the type was faster than the Dauntless, and by the end of the Pacific War, the Helldiver had become the main dive bomber and attack aircraft on USN carriers.	Curtiss SB2C Helldiver. The Curtiss SB2C Helldiver, also known as the A-25 Shrike, is a dive bomber developed by Curtiss-Wright during World War II. As a carrier-based bomber with the United States Navy (USN), in Pacific theaters, it supplemented and replaced the Douglas SBD Dauntless. A few survivors are extant. Initially poor handling characteristics and late modifications caused lengthy delays to production and deployment, to the extent that it was investigated by the Truman Committee, which turned in a scathing report. This contributed to the decline of Curtiss as a company. Neither pilots nor aircraft carrier skippers seemed to like it. Nevertheless, the type was faster than the Dauntless, and by the end of the Pacific War, the Helldiver had become the main dive bomber and attack aircraft on USN carriers.	524763
wiki20220301en020_105660	Curtiss SB2C Helldiver	By the time a land-based variant, known as the A-25 Shrike became available, in late 1943, the Western Allied air forces had abandoned dedicated dive-bombers. A majority of A-25s delivered to the US Army Air Forces were transferred to the US Marine Corps, which used the type only in one side campaign and non-combat roles. The British Royal Navy and the Royal Australian Air Force also cancelled substantial orders, retaining only a few aircraft for research purposes. Nicknames for the aircraft included "Big-Tailed Beast" or just "Beast", "Two-Cee", and "Son-of-a-Bitch 2nd Class"; the latter nickname was derived from the name SB2C and the Shrike's reputation for having difficult handling characteristics. Design and development	Curtiss SB2C Helldiver. By the time a land-based variant, known as the A-25 Shrike became available, in late 1943, the Western Allied air forces had abandoned dedicated dive-bombers. A majority of A-25s delivered to the US Army Air Forces were transferred to the US Marine Corps, which used the type only in one side campaign and non-combat roles. The British Royal Navy and the Royal Australian Air Force also cancelled substantial orders, retaining only a few aircraft for research purposes. Nicknames for the aircraft included "Big-Tailed Beast" or just "Beast", "Two-Cee", and "Son-of-a-Bitch 2nd Class"; the latter nickname was derived from the name SB2C and the Shrike's reputation for having difficult handling characteristics. Design and development	524763
wiki20220301en020_105661	Curtiss SB2C Helldiver	Design and development The Helldiver was developed to replace the Douglas SBD Dauntless. It was a much larger aircraft, able to operate from the latest aircraft carriers and carry a considerable array of armament. It featured an internal bomb bay that reduced drag when carrying heavy ordnance. Saddled with demanding requirements set forth by both the U.S. Marines and United States Army Air Forces, the manufacturer incorporated features of a "multi-role" aircraft into the design.	Curtiss SB2C Helldiver. Design and development The Helldiver was developed to replace the Douglas SBD Dauntless. It was a much larger aircraft, able to operate from the latest aircraft carriers and carry a considerable array of armament. It featured an internal bomb bay that reduced drag when carrying heavy ordnance. Saddled with demanding requirements set forth by both the U.S. Marines and United States Army Air Forces, the manufacturer incorporated features of a "multi-role" aircraft into the design.	524763
wiki20220301en020_105662	Curtiss SB2C Helldiver	The Model XSB2C-1 prototype initially suffered teething problems connected to its Wright R-2600 Twin Cyclone engine and three-bladed propeller; further concerns included structural weaknesses, poor handling, directional instability, and bad stall characteristics. In 1939, a student took a model of the new Curtiss XSB2C-1 to the MIT wind tunnel. Professor of Aeronautical Engineering Otto C. Koppen was quoted as saying, "if they build more than one of these, they are crazy". He was referring to controllability issues with the small vertical tail. The first prototype made its maiden flight on 18 December 1940. It crashed on 8 February 1941 when its engine failed on approach, but Curtiss was asked to rebuild it. The fuselage was lengthened and a larger tail was fitted, while an autopilot was fitted to help the poor stability. The revised prototype flew again on 20 October 1941, but was destroyed when its wing failed during diving tests on 21 December 1941.	Curtiss SB2C Helldiver. The Model XSB2C-1 prototype initially suffered teething problems connected to its Wright R-2600 Twin Cyclone engine and three-bladed propeller; further concerns included structural weaknesses, poor handling, directional instability, and bad stall characteristics. In 1939, a student took a model of the new Curtiss XSB2C-1 to the MIT wind tunnel. Professor of Aeronautical Engineering Otto C. Koppen was quoted as saying, "if they build more than one of these, they are crazy". He was referring to controllability issues with the small vertical tail. The first prototype made its maiden flight on 18 December 1940. It crashed on 8 February 1941 when its engine failed on approach, but Curtiss was asked to rebuild it. The fuselage was lengthened and a larger tail was fitted, while an autopilot was fitted to help the poor stability. The revised prototype flew again on 20 October 1941, but was destroyed when its wing failed during diving tests on 21 December 1941.	524763
wiki20220301en020_105663	Curtiss SB2C Helldiver	Large-scale production had already been ordered on 29 November 1940, but a large number of modifications were specified for the production model. Fin and rudder area were increased, fuel capacity was increased, self-sealing fuel tanks were added, and the fixed armament was doubled to four 0.50 in (12.7 mm) machine guns in the wings, compared with the prototype's two cowling guns. The SB2C-1 was built with larger fuel tanks, improving its range considerably.	Curtiss SB2C Helldiver. Large-scale production had already been ordered on 29 November 1940, but a large number of modifications were specified for the production model. Fin and rudder area were increased, fuel capacity was increased, self-sealing fuel tanks were added, and the fixed armament was doubled to four 0.50 in (12.7 mm) machine guns in the wings, compared with the prototype's two cowling guns. The SB2C-1 was built with larger fuel tanks, improving its range considerably.	524763
wiki20220301en020_105664	Curtiss SB2C Helldiver	The program suffered so many delays that the Grumman TBF Avenger entered service before the Helldiver, even though the Avenger had begun its development two years later. Nevertheless, production tempo accelerated with production at Columbus, Ohio and two Canadian factories: Fairchild Aircraft Ltd. (Canada), which produced 300 (under the designations XSBF-l, SBF-l, SBF-3, and SBF-4E), and Canadian Car and Foundry, which built 894 (designated SBW-l, SBW-3, SBW-4, SBW-4E, and SBW-5), these models being respectively equivalent to their Curtiss-built counterparts. A total of 7,140 SB2Cs were produced in World War II. Operational history US Navy	Curtiss SB2C Helldiver. The program suffered so many delays that the Grumman TBF Avenger entered service before the Helldiver, even though the Avenger had begun its development two years later. Nevertheless, production tempo accelerated with production at Columbus, Ohio and two Canadian factories: Fairchild Aircraft Ltd. (Canada), which produced 300 (under the designations XSBF-l, SBF-l, SBF-3, and SBF-4E), and Canadian Car and Foundry, which built 894 (designated SBW-l, SBW-3, SBW-4, SBW-4E, and SBW-5), these models being respectively equivalent to their Curtiss-built counterparts. A total of 7,140 SB2Cs were produced in World War II. Operational history US Navy	524763
wiki20220301en020_105665	Curtiss SB2C Helldiver	Operational history US Navy The U.S. Navy would not accept the SB2C until 880 modifications to the design and the changes on the production line had been made, delaying the Curtiss Helldiver's combat debut until 11 November 1943 with squadron VB-17 on , when they attacked the Japanese-held port of Rabaul on the island of New Britain, north of Papua New Guinea. The first version of the SB2C-1 was kept stateside for training, its various development problems leading to only 200 being built. The first deployment model was the SB2C-1C. The SB2C-1 could deploy slats mechanically linked with landing gear actuators, that extended from the outer third of the wing leading edge to aid lateral control at low speeds. The early prognosis of the "Beast" was unfavourable; it was strongly disliked by aircrews due to its size, weight, and reduced range compared to the SBD it replaced.	Curtiss SB2C Helldiver. Operational history US Navy The U.S. Navy would not accept the SB2C until 880 modifications to the design and the changes on the production line had been made, delaying the Curtiss Helldiver's combat debut until 11 November 1943 with squadron VB-17 on , when they attacked the Japanese-held port of Rabaul on the island of New Britain, north of Papua New Guinea. The first version of the SB2C-1 was kept stateside for training, its various development problems leading to only 200 being built. The first deployment model was the SB2C-1C. The SB2C-1 could deploy slats mechanically linked with landing gear actuators, that extended from the outer third of the wing leading edge to aid lateral control at low speeds. The early prognosis of the "Beast" was unfavourable; it was strongly disliked by aircrews due to its size, weight, and reduced range compared to the SBD it replaced.	524763
wiki20220301en020_105666	Curtiss SB2C Helldiver	In the Battle of the Philippine Sea, 45 Helldivers, most of which had been launched from extreme range, were lost when they ran out of fuel while returning to their carriers.	Curtiss SB2C Helldiver. In the Battle of the Philippine Sea, 45 Helldivers, most of which had been launched from extreme range, were lost when they ran out of fuel while returning to their carriers.	524763