0_Wizard
I love onions, one of my favorite vegetables to put with nearly anything
The onion ("Allium cepa" L., from Latin "cepa" "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus "Allium".
chosen_Onion_0
Onion
chosen_topic_0_Onion
Susan Christie
Susan Christie is an American singer from Philadelphia, Pennsylvania. She is best known for a minor hit folk song “I Love Onions” (1966) and for her critically acclaimed solo psychedelic-folk album "Paint A Lady" (2006). Early career  A gifted child, Susan Christie met music producer and director John Hill while the two were involved in a junior-high play. Most of her future music was produced in collaboration with Hill, with whom she was also romantically involved. Following high school, the two studied together at Berklee College of Music in Boston, Massachusetts. During this time, they came to the attention of Cameo-Parkway record producer Dave Appell, which inspired both Christie and Hill to begin seriously pursuing music as a career.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Onion
The onion ("Allium cepa" L., from Latin "cepa" "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus "Allium". Its close relatives include the garlic, shallot, leek, chive, and Chinese onion. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion ("Allium fistulosum"), the tree onion ("A." ×"proliferum"), and the Canada onion ("Allium canadense"). The name "wild onion" is applied to a number of "Allium" species, but "A. cepa" is exclusively known from cultivation.
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Vegetable
In everyday usage, vegetables are certain parts of plants that are consumed by humans as food as part of a savory meal. Originally, the traditional term (still commonly used in biology) included the flowers, fruit, stems, leaves, roots, tubers, bark, seeds, and all other plant matter, although modern-day culinary usage of the term "vegetable" may exclude food derived from plants such as fruits, nuts, and cereal grains, but include seeds such as pulses; the term "vegetable" is somewhat arbitrary, and can be largely defined through culinary and cultural tradition. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed.
Albanian cuisine
Albanian cuisine () is a representative of the cuisine of the Mediterranean. It is an example of the Mediterranean diet due to the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse due to the environmental factors such as the geological and climatic conditions, which are suitable for the cultivation of nearly all kinds of herbs, vegetables and fruits. Nevertheless, olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, which has been produced since antiquity throughout the country particularly along the coasts.
1_Apprentice
Me too, its my favorite ingredients, which country did it originate from?
0_Wizard
Its ancestral origin is actually unknown but was cultivated by a few regions
Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions.
chosen_Onion_0
Onion
chosen_topic_0_Onion
Spanish diaspora
The Spanish diaspora consists of Spanish people and their descendants who emigrated from Spain. The diaspora is concentrated in places that were part of the Spanish Empire. Countries such as Mexico, the Philippines, Dominican Republic, Peru, Uruguay, Venezuela, Chile, Colombia, Argentina, Paraguay, Cuba, Nicaragua and, to a lesser extent, Brazil, the United States, Canada and continental Europe. Castile, under the reign of Henry III, began the colonization of the Canary Islands in 1402, authorizing under feudal agreement to Norman noblemen Jean de Béthencourt. The conquest of the Canary Islands, inhabited by Guanche people, was only finished when the armies of the Crown of Castille won, in long and bloody wars, the islands of Gran Canaria (1478–1483), La Palma (1492–1493) and Tenerife (1494–1496).
Tsvi Misinai
Tsvi Jekhorin Misinai (; born 15 April 1946) is an Israeli researcher, author, historian, computer scientist and entrepreneur. A pioneer of the Israeli software industry, he now spends most of his time researching and documenting the common Hebrew roots he believes shared by world Jewry and the Palestinians (including Arab citizens of Israel). Tsvi Misinai was born in 1946 in Jerusalem, Mandatory Palestine to Ashkenazi Jewish parents who immigrated from Ternopil in Galicia (now Ukraine) in 1939. He graduated in Physics from the Haifa Technion in 1968. He was the first Israeli to receive the Rothschild Award for industrial development in the field of software in 1992.
Quantitative genetics
Quantitative genetics is a branch of population genetics that deals with phenotypes that vary continuously (in characters such as height or mass)—as opposed to discretely identifiable phenotypes and gene-products (such as eye-colour, or the presence of a particular biochemical). Both branches use the frequencies of different alleles of a gene in breeding populations (gamodemes), and combine them with concepts from simple Mendelian inheritance to analyze inheritance patterns across generations and descendant lines. While population genetics can focus on particular genes and their subsequent metabolic products, quantitative genetics focuses more on the outward phenotypes, and makes summaries only of the underlying genetics.
Ancestral reconstruction
Ancestral reconstruction (also known as Character Mapping or Character Optimization) is the extrapolation back in time from measured characteristics of individuals (or populations) to their common ancestors. It is an important application of phylogenetics, the reconstruction and study of the evolutionary relationships among individuals, populations or species to their ancestors. In the context of evolutionary biology, ancestral reconstruction can be used to recover different kinds of ancestral character states of organisms that lived millions of years ago. These states include the genetic sequence (ancestral sequence reconstruction), the amino acid sequence of a protein, the composition of a genome (e.g., gene order), a measurable characteristic of an organism (phenotype), and the geographic range of an ancestral population or species (ancestral range reconstruction).
Jews
Jews (; , ), also known as Jewish people, are an ethnoreligious group and a nation originating from the Israelites, or Hebrews, of the Ancient Near East. Jewish ethnicity, nationhood, and religion are strongly interrelated, as Judaism is the traditional faith of the Jewish people, while its observance varies from strict observance to complete nonobservance. Jews originated as an ethnic and religious group in the Middle East during the second millennium BCE, in the part of the Levant known as the Land of Israel. The Merneptah Stele appears to confirm the existence of a people of Israel somewhere in Canaan as far back as the 13th century BCE (Late Bronze Age).
Ancestral Puebloans
The Ancestral Puebloans were an ancient Native American culture that spanned the present-day Four Corners region of the United States, comprising southeastern Utah, northeastern Arizona, northwestern New Mexico, and southwestern Colorado. The Ancestral Puebloans are believed to have developed, at least in part, from the Oshara Tradition, who developed from the Picosa culture. They lived in a range of structures that included small family pit houses, larger structures to house clans, grand pueblos, and cliff-sited dwellings for defense. The Ancestral Puebloans possessed a complex network that stretched across the Colorado Plateau linking hundreds of communities and population centers.
Archaeogenetics of the Near East
The archaeogenetics of the Near East is the study of the genetics of past human populations (archaeogenetics) in the Ancient Near East using DNA from ancient remains. Researchers use Y-DNA, mtDNA and other autosomal DNAs to identify haplogroups and haplotypes in ancient populations of Egypt, Persia, Mesopotamia, Anatolia, Arabia, the Levant and other areas. Developments in DNA sequencing in the 1970s and 1980s provided researchers with the tools needed to study human genetic variation and the genetics of human populations to discover founder populations of modern people groups and human migrations.
1_Apprentice
So which part of the country uses it most?
0_Wizard
many types of onions like chinese onions, japanese bucnhing onions, and shallots are used by nearly every society
Its close relatives include the garlic, shallot, leek, chive, and Chinese onion.
chosen_Onion_0
Onion
chosen_topic_0_Onion
Onion
The onion ("Allium cepa" L., from Latin "cepa" "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus "Allium". Its close relatives include the garlic, shallot, leek, chive, and Chinese onion. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion ("Allium fistulosum"), the tree onion ("A." ×"proliferum"), and the Canada onion ("Allium canadense"). The name "wild onion" is applied to a number of "Allium" species, but "A. cepa" is exclusively known from cultivation.
Shallot
The shallot is a type of onion, specifically a botanical variety of the species "Allium cepa". The shallot was formerly classified as a separate species, "A. ascalonicum", a name now considered a synonym of the currently accepted name. Its close relatives include the garlic, leek, chive, and Chinese onion. Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name "shallot" comes from Ashkelon, an ancient Canaanite city, where people in classical Greek times believed shallots originated. Indian names for shallots include "kaanda" or "gandana" or "pyaaz" (Hindi, Marathi, Marwari and Punjabi), "gundhun" (Bengali), "cheriya ulli" or "chuvanna ulli" (Malayalam), ଉଲ୍ଲି ପିଆଜ (ulli piaja in Odia), "chinna ullipayi" (Telugu) and "chinna vengayam" (or "sambar vengayam" in the Chennai region) (Tamil).
Curry
Curry (, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree. There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference.
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few.
Thai salads
Salads that are internationally known as Thai salads, with a few exceptions, fall into four main methods of preparation. In Thai cuisine these are called yam, tam, lap and phla. A few additional dishes can also be regarded as being a salad. Thai salads often do not have raw vegetables or fruit as their main ingredient but use minced meat, seafood or noodles instead. Similar to salads in the West, these dishes often have a souring agent, usually lime juice, and feature the addition of fresh herbs and other greens in their preparation. Thai salads are not served as entrées but normally eaten as one of the main dishes in a Thai buffet-style meal, together with rice (depending on the region this can be glutinous rice or non-glutinous rice) or the Thai rice noodle called "khanom chin".
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
1_Apprentice
OK, what specie is the best?