According to a recent American study, it is expected that a third world war would a nuclear war that would result in:

• a long winter for around 20 years
• destroying the forests
• lack of food for billions of people
• destroying 50 % of the Ozone layer

Pizza as a food has its roots in some Greek flatbread dishes, as later developed primarily in Naples (now Italy). The addition of tomato sauce came about a century after the first tomatoes were brought back from Central America by Spanish explorers.

The precise history of the pizza and its origin will never be known, but here is what we know about the Italian pizza history:

• The history of pizza goes back to the time of Virgil, who died in the first Century BC, but not before writing down a pizza recipe for posterity.
• Around 1000 AD the word "picea" started to appear in historical records in Italy , it was a circle of dough and the topped with a variety of fillings then baked. The word pizza came into common usage at about the same time.
• It was some time later before pizza became to be made from leavened dough, as we know it today. At the same time the pita type bread schiacciata was made.
• Towards the end of the eighteenth Century historical records show an early record of the "Calzone" it was rolled with the stuffing completely encased inside it, and it was then shaped like a crescent, and baked.
• The pizza as we know it today began to originate in Naples; they were flavored with oil and garlic, cinciielli (a small fish), or anchovies, and mozzarella cheese.
• Up to 1830 the pizzas were sold from Neapolitan market stalls. The first pizza restaurant was called Port' Alba. It had installed an oven fired by volcanic rock from Mount Vesuvius as these reach the high temperatures that help to make the best pizza.
• Salvatore di Giacomo, the Naples poet and dramatist, dedicated several poems to pizza.
• Alexander Dumas, the author of the three musketeers was inspired to write about pizza. Dumas referred to a pizza that was not eaten for eight days. However he had obviously never tried one. He mentions that it was called an "Otto", the Italian word for eight, but in this he got it wrong, it was eaten immediately but the baker got paid eight days later. There were still a few bakers in Naples that carried this tradition until the seventies and it is possible this tradition exits even today.
• " The pizza is a kind of stiacciati which is round in shape and made with bread dough, at first glance it looks like a simple food, but when examined more closely it looks more complicated". Dumas
• By the nineteenth century the pizzas in Naples were garnished with pork fat, oil lard cheese, tomatoes and tiny fish, surprisingly enough not the recipe for a winning pizza!
• The sixteenth century Bourbon Queen Maria Carolina loved the tri-colored green red and white pizza (the forerunner of the Margherita pizza) so much that she convinced her husband King Ferdinand IV to allow the pizzas to be made in the royal ovens. She had a problem because pizza as a food was associated very much with the peasants.
• No history of pizza would be complete without the classic story of the pizza Margherita. Modern pizza history was made in 1889 when Queen Margherita Teresa Giovanni, the consort of Umberto I, visited Naples with her king. Don Raffaele Esposito, who owned Pietro Il Pizzaiolo, was asked to prepare a special dish in honour of the Queen's visit. Esposito consulted his wife who was the real pizza expert and together they developed a pizza featuring tomatoes, mozzarella cheese, and basil. He named it the Margherita Pizza, after the city's guest of honor.
• Mozzarella is made from buffalo's milk and had never before been used to make a pizza. Ironically a cheese, basil and tomato pizza was already popular in Naples, but it did not have quite the same impact in the annals of pizza history .
• Baker's shops in Pompeii show evidence of flat breads that could have been amongst the world's first pizzas. If they are, they must qualify to be the world's most preserved pizza, enshrined in lava forever.

Existence has not yet been proven, so we don't know.

Answer:

People fishing for Nessie, the famous monster of Loch Ness, often bait their hooks with (store bought) haggis. This is done to imitate the critter's natural food, the Great Highland free-roaming haggis. Nessie captures and eats these rare creatures when they slip off the sloped banks of the Loch. When they enter the water, as they have evolved with the legs on the left or right side of their body longer than the other side to assist them in walking on mountain sides, they can only swim in circles. They rapidly tire becoming easy prey for the monster.

A rarely known fact about Nessie's eating habits is that she is unable to fully digest the skin or fur of the haggis. But, she has adapted, and now will regurgitate these waste products soon after eating one, to avoid the constipation and flatus that occurs if the hide is allowed to travel further down her digestive tract, which causes the haggtose intolerance. Locals of the area regularly scour the vicinity around the lake to find the hairy haggis hides hidden on the banks by the monster. Once these hides are tanned by one of the ancient Highland techniques, they can be used as a cost-effective imitation of the more popular, and more expensive, hide from the famous Nauga, from Naugatuck, Connecticut (Naugahyde), sometimes in upholstery work. But, owing to the hide's size and shape, it is used more often to create the bladder for the beloved Great Highland Bagpipe.

An aside note: There have been reports over the centuries of the sound of distant bagpipes coming from the lake. Some people attribute these musical notes to Nessie's haggtose intolerance-induced flatus, but no one has been able to verify that as the source of the sounds as yet. The bagpipe itself, with the use of the haggis hide, may

have been developed to imitate those sounds of Nessie echoing over the Loch.

We do off course , at Scottish Myths and Legends Limited [ S.M.A.L.L] receive tripe like this daily. The truth is that Nessie eats tourists proved by the fact that so few people are around to say they have seen her. Locals do not fall into her clutches as her feeding times are the same as the pub opening hours, why do you think they were set as they are? Have you ever seen a Scotsman on the lochside with a camera during opening hours. I rest my case.

Tree Squeaks are small squirrel sized animals that frequent both deciduous and coniferous forests. Their furless hides are rough and brownish looking very much like the species of tree they inhabit. This protective coloration prevents them from being seen except by the most diligent of observers. They customarily hug limbs, trunks and branches in an effort to blend in.

What the casual hiker will observe however is their high pitched squeaking calls (hence the name) during walks through the more remote woods. These calls become more pronounced during high winds when the troop of Squeaks will call to assure each other that they are still there.

The Squeaks were originally a common animal throughout North America and Europe, to the extent that a common British dish was called "Bubble and Squeak". However pollution and urbanization has had a devastating impact on their numbers and the British have resorted to using leftover roast beef in this traditional meal. This is somewhat similar to the use of bogus ingredients in Haggis (the Scottish national dish) in place of actual free range or wild Haggis (the actual animal).

Human/Squeak interaction is limited except that Squeaks appear to delight in unnerving back country hikers by surrounding their campsites and squeaking up a storm.

The Tree Squeak has contributed to idiomatic English in phrases like "That was tight Squeak" (Meaning: Wow! I drank too much), "I barely Squeaked through" (Meaning: I always wear shirts that look like my wall paper so my wife can't find me to give me more chores)

There is also the Narrow Squeak that can only be shot by archers.