gaussalgo/Canard_Wiki-augmented huggingface dataset:
Rabindranath Tagore

Context: In 1901 Tagore moved to Santiniketan to found an ashram with a marble-floored prayer hall--The Mandir--an experimental school, groves of trees, gardens, a library. There his wife and two of his children died. His father died in 1905. He received monthly payments as part of his inheritance and income from the Maharaja of Tripura, sales of his family's jewellery, his seaside bungalow in Puri, and a derisory 2,000 rupees in book royalties. He gained Bengali and foreign readers alike; he published Naivedya (1901) and Kheya (1906) and translated poems into free verse.  In November 1913, Tagore learned he had won that year's Nobel Prize in Literature: the Swedish Academy appreciated the idealistic--and for Westerners--accessible nature of a small body of his translated material focused on the 1912 Gitanjali: Song Offerings. He was awarded a knighthood by King George V in the 1915 Birthday Honours, but renounced it after the 1919 Jallianwala Bagh massacre.  In 1921, Tagore and agricultural economist Leonard Elmhirst set up the "Institute for Rural Reconstruction", later renamed Shriniketan or "Abode of Welfare", in Surul, a village near the ashram. With it, Tagore sought to moderate Gandhi's Swaraj protests, which he occasionally blamed for British India's perceived mental -- and thus ultimately colonial -- decline. He sought aid from donors, officials, and scholars worldwide to "free village[s] from the shackles of helplessness and ignorance" by "vitalis[ing] knowledge". In the early 1930s he targeted ambient "abnormal caste consciousness" and untouchability. He lectured against these, he penned Dalit heroes for his poems and his dramas, and he campaigned--successfully--to open Guruvayoor Temple to Dalits. CANNOTANSWER

Question: How did Rabindranath Tagore's wife and children die?
Answer: CANNOTANSWER
Rabindranath Tagore

Context: In 1901 Tagore moved to Santiniketan to found an ashram with a marble-floored prayer hall--The Mandir--an experimental school, groves of trees, gardens, a library. There his wife and two of his children died. His father died in 1905. He received monthly payments as part of his inheritance and income from the Maharaja of Tripura, sales of his family's jewellery, his seaside bungalow in Puri, and a derisory 2,000 rupees in book royalties. He gained Bengali and foreign readers alike; he published Naivedya (1901) and Kheya (1906) and translated poems into free verse.  In November 1913, Tagore learned he had won that year's Nobel Prize in Literature: the Swedish Academy appreciated the idealistic--and for Westerners--accessible nature of a small body of his translated material focused on the 1912 Gitanjali: Song Offerings. He was awarded a knighthood by King George V in the 1915 Birthday Honours, but renounced it after the 1919 Jallianwala Bagh massacre.  In 1921, Tagore and agricultural economist Leonard Elmhirst set up the "Institute for Rural Reconstruction", later renamed Shriniketan or "Abode of Welfare", in Surul, a village near the ashram. With it, Tagore sought to moderate Gandhi's Swaraj protests, which he occasionally blamed for British India's perceived mental -- and thus ultimately colonial -- decline. He sought aid from donors, officials, and scholars worldwide to "free village[s] from the shackles of helplessness and ignorance" by "vitalis[ing] knowledge". In the early 1930s he targeted ambient "abnormal caste consciousness" and untouchability. He lectured against these, he penned Dalit heroes for his poems and his dramas, and he campaigned--successfully--to open Guruvayoor Temple to Dalits. CANNOTANSWER

Question: What happened after Rabindranath Tagore's wife and children died?
Answer: His father died in 1905.
Sinhalese people

Context: Sinhalese cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, Sinhalese cuisine shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala. A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice." In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.  Sri Lanka has long been renowned for its spices. The best known is cinnamon which is native to Sri Lanka. In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked as a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.  The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish or chicken, as well as several other curries made with vegetables, lentils and even fruit curries. Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite. CANNOTANSWER

Question: what inspired Sinhalese cuisine?
Answer: traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles
Sinhalese people

Context: Sinhalese cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, Sinhalese cuisine shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala. A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice." In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.  Sri Lanka has long been renowned for its spices. The best known is cinnamon which is native to Sri Lanka. In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked as a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.  The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish or chicken, as well as several other curries made with vegetables, lentils and even fruit curries. Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite. CANNOTANSWER

Question: What food is Sinhalese cuisine known for?
Answer: A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice."
Sinhalese people

Context: Sinhalese cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, Sinhalese cuisine shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala. A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice." In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.  Sri Lanka has long been renowned for its spices. The best known is cinnamon which is native to Sri Lanka. In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked as a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.  The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish or chicken, as well as several other curries made with vegetables, lentils and even fruit curries. Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite. CANNOTANSWER

Question: Other than Kiribath, what other food do Sinhalese eat?
Answer: In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions.
Sinhalese people

Context: Sinhalese cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, Sinhalese cuisine shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala. A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice." In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.  Sri Lanka has long been renowned for its spices. The best known is cinnamon which is native to Sri Lanka. In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked as a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.  The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish or chicken, as well as several other curries made with vegetables, lentils and even fruit curries. Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite. CANNOTANSWER

Question: What kind of meat do Sinhalese people eat?
Answer: frikkadels (meatballs),
Sinhalese people

Context: Sinhalese cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, Sinhalese cuisine shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala. A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice." In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.  Sri Lanka has long been renowned for its spices. The best known is cinnamon which is native to Sri Lanka. In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked as a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.  The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish or chicken, as well as several other curries made with vegetables, lentils and even fruit curries. Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite. CANNOTANSWER

Question: Other than Kiribath and Frikkadels, is there anything else interesting about Sinhalese food in the article?
Answer: Sri Lanka has long been renowned for its spices.
Sinhalese people

Context: Sinhalese cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, Sinhalese cuisine shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala. A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice." In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.  Sri Lanka has long been renowned for its spices. The best known is cinnamon which is native to Sri Lanka. In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked as a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.  The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish or chicken, as well as several other curries made with vegetables, lentils and even fruit curries. Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite. CANNOTANSWER

Question: what spices does Sri Lanka have?
Answer: The best known is cinnamon which is native to Sri Lanka.
Sinhalese people

Context: Sinhalese cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, Sinhalese cuisine shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala. A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice." In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.  Sri Lanka has long been renowned for its spices. The best known is cinnamon which is native to Sri Lanka. In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked as a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.  The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish or chicken, as well as several other curries made with vegetables, lentils and even fruit curries. Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite. CANNOTANSWER

Question: did spice trades come to Sri Lanka?
Answer: In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka
Sinhalese people

Context: Sinhalese cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, Sinhalese cuisine shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala. A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice." In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.  Sri Lanka has long been renowned for its spices. The best known is cinnamon which is native to Sri Lanka. In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked as a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.  The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish or chicken, as well as several other curries made with vegetables, lentils and even fruit curries. Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite. CANNOTANSWER

Question: Other than Kiribath, what else does Sinhalese cuisine make with rice?
Answer: The island nation's cuisine mainly consists of boiled or steamed rice served with curry.
Sinhalese people

Context: Sinhalese cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, Sinhalese cuisine shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala. A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice." In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.  Sri Lanka has long been renowned for its spices. The best known is cinnamon which is native to Sri Lanka. In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked as a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.  The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish or chicken, as well as several other curries made with vegetables, lentils and even fruit curries. Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite. CANNOTANSWER

Question: what kind of curry do Sinhalese make?
Answer: CANNOTANSWER
Sinhalese people

Context: Sinhalese cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, Sinhalese cuisine shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala. A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice." In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.  Sri Lanka has long been renowned for its spices. The best known is cinnamon which is native to Sri Lanka. In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked as a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.  The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish or chicken, as well as several other curries made with vegetables, lentils and even fruit curries. Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite. CANNOTANSWER

Question: Other than Kiribath and Frikkadels, is there anything else interesting about Sinhalese cuisine?
Answer: The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice.
Sinhalese people

Context: Sinhalese cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, Sinhalese cuisine shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala. A well-known rice dish with Sinhalese is Kiribath, meaning "Milk Rice." In addition to sambols, Sinhalese eat "Mallung"- chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.  Sri Lanka has long been renowned for its spices. The best known is cinnamon which is native to Sri Lanka. In the 15th and 16th centuries, spice and ivory traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais rice boiled in stock with a special curry, accompanied by frikkadels (meatballs), all of which is then wrapped in a banana leaf and baked as a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.  The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish or chicken, as well as several other curries made with vegetables, lentils and even fruit curries. Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite. CANNOTANSWER

Question: what is sambal?
Answer: made of ground coconut mixed with chili peppers,
Bill Evans

Context: Evans' career began just before the rock explosion in the 1960s. During this decade, jazz was swept in a corner, and most new talents had few opportunities to gain recognition, especially in America. However, Evans believed he had been lucky to gain some exposure before this profound change in the music world, and never had problems finding employers and recording opportunities.  Evans never embraced new music movements; he kept his style intact. For example, he lamented watching Davis shift his style towards jazz fusion, and blamed the change on considerations of commerce. Evans commented "I would like to hear more of the consummate melodic master [Davis], but I feel that big business and his record company have had a corrupting influence on his material. The rock and pop thing certainly draws a wider audience. It happens more and more these days, that unqualified people with executive positions try to tell musicians what is good and what is bad music." However, Evans and Davis kept in touch throughout their lives.  While Evans considered himself an acoustic pianist, from the 1970 album From Left to Right on, he also released some material with Fender-Rhodes piano intermissions. However, unlike other jazz players (e.g. Herbie Hancock) he never fully embraced the new instrument, and invariably ended up returning to the acoustic sound. "I don't think too much about the electronic thing, except that it's kind of fun to have it as an alternate voice. (...) [It's] merely an alternate keyboard instrument, that offers a certain kind of sound that's appropriate sometimes. I find that it's a refreshing auxiliary to the piano--but I don't need it (...) I don't enjoy spending a lot of time with the electric piano. I play it for a period of time, then I quickly tire of it, and I want to get back to the acoustic piano." He commented that electronic music: "just doesn't attract me. I'm of a certain period, a certain evolution. I hear music differently. For me, comparing electric bass to acoustic bass is sacrilege." CANNOTANSWER

Question: What was Bill Evans most prominent view?
Answer: It happens more and more these days, that unqualified people with executive positions try to tell musicians what is good and what is bad music.
Bill Evans

Context: Evans' career began just before the rock explosion in the 1960s. During this decade, jazz was swept in a corner, and most new talents had few opportunities to gain recognition, especially in America. However, Evans believed he had been lucky to gain some exposure before this profound change in the music world, and never had problems finding employers and recording opportunities.  Evans never embraced new music movements; he kept his style intact. For example, he lamented watching Davis shift his style towards jazz fusion, and blamed the change on considerations of commerce. Evans commented "I would like to hear more of the consummate melodic master [Davis], but I feel that big business and his record company have had a corrupting influence on his material. The rock and pop thing certainly draws a wider audience. It happens more and more these days, that unqualified people with executive positions try to tell musicians what is good and what is bad music." However, Evans and Davis kept in touch throughout their lives.  While Evans considered himself an acoustic pianist, from the 1970 album From Left to Right on, he also released some material with Fender-Rhodes piano intermissions. However, unlike other jazz players (e.g. Herbie Hancock) he never fully embraced the new instrument, and invariably ended up returning to the acoustic sound. "I don't think too much about the electronic thing, except that it's kind of fun to have it as an alternate voice. (...) [It's] merely an alternate keyboard instrument, that offers a certain kind of sound that's appropriate sometimes. I find that it's a refreshing auxiliary to the piano--but I don't need it (...) I don't enjoy spending a lot of time with the electric piano. I play it for a period of time, then I quickly tire of it, and I want to get back to the acoustic piano." He commented that electronic music: "just doesn't attract me. I'm of a certain period, a certain evolution. I hear music differently. For me, comparing electric bass to acoustic bass is sacrilege." CANNOTANSWER

Question: Aside from Bills Evans' believing that unqualified people with executive positions try to tell musicians what is good and what is bad music, did Evans have any other views?
Answer: "I don't think too much about the electronic thing, except that it's kind of fun to have it as an alternate voice. (...) [It's] merely an alternate keyboard instrument,
Bill Evans

Context: Evans' career began just before the rock explosion in the 1960s. During this decade, jazz was swept in a corner, and most new talents had few opportunities to gain recognition, especially in America. However, Evans believed he had been lucky to gain some exposure before this profound change in the music world, and never had problems finding employers and recording opportunities.  Evans never embraced new music movements; he kept his style intact. For example, he lamented watching Davis shift his style towards jazz fusion, and blamed the change on considerations of commerce. Evans commented "I would like to hear more of the consummate melodic master [Davis], but I feel that big business and his record company have had a corrupting influence on his material. The rock and pop thing certainly draws a wider audience. It happens more and more these days, that unqualified people with executive positions try to tell musicians what is good and what is bad music." However, Evans and Davis kept in touch throughout their lives.  While Evans considered himself an acoustic pianist, from the 1970 album From Left to Right on, he also released some material with Fender-Rhodes piano intermissions. However, unlike other jazz players (e.g. Herbie Hancock) he never fully embraced the new instrument, and invariably ended up returning to the acoustic sound. "I don't think too much about the electronic thing, except that it's kind of fun to have it as an alternate voice. (...) [It's] merely an alternate keyboard instrument, that offers a certain kind of sound that's appropriate sometimes. I find that it's a refreshing auxiliary to the piano--but I don't need it (...) I don't enjoy spending a lot of time with the electric piano. I play it for a period of time, then I quickly tire of it, and I want to get back to the acoustic piano." He commented that electronic music: "just doesn't attract me. I'm of a certain period, a certain evolution. I hear music differently. For me, comparing electric bass to acoustic bass is sacrilege." CANNOTANSWER

Question: Along with Bill Evans' views on music, are there any other interesting aspects about this article?
Answer: Evans' career began just before the rock explosion in the 1960s.
Bill Evans

Context: Evans' career began just before the rock explosion in the 1960s. During this decade, jazz was swept in a corner, and most new talents had few opportunities to gain recognition, especially in America. However, Evans believed he had been lucky to gain some exposure before this profound change in the music world, and never had problems finding employers and recording opportunities.  Evans never embraced new music movements; he kept his style intact. For example, he lamented watching Davis shift his style towards jazz fusion, and blamed the change on considerations of commerce. Evans commented "I would like to hear more of the consummate melodic master [Davis], but I feel that big business and his record company have had a corrupting influence on his material. The rock and pop thing certainly draws a wider audience. It happens more and more these days, that unqualified people with executive positions try to tell musicians what is good and what is bad music." However, Evans and Davis kept in touch throughout their lives.  While Evans considered himself an acoustic pianist, from the 1970 album From Left to Right on, he also released some material with Fender-Rhodes piano intermissions. However, unlike other jazz players (e.g. Herbie Hancock) he never fully embraced the new instrument, and invariably ended up returning to the acoustic sound. "I don't think too much about the electronic thing, except that it's kind of fun to have it as an alternate voice. (...) [It's] merely an alternate keyboard instrument, that offers a certain kind of sound that's appropriate sometimes. I find that it's a refreshing auxiliary to the piano--but I don't need it (...) I don't enjoy spending a lot of time with the electric piano. I play it for a period of time, then I quickly tire of it, and I want to get back to the acoustic piano." He commented that electronic music: "just doesn't attract me. I'm of a certain period, a certain evolution. I hear music differently. For me, comparing electric bass to acoustic bass is sacrilege." CANNOTANSWER

Question: How was Bill Evans influenced by the rock explosion in the 1960's ?
Answer: Evans believed he had been lucky to gain some exposure before this profound change in the music world, and never had problems finding employers and recording opportunities.
Bill Evans

Context: Evans' career began just before the rock explosion in the 1960s. During this decade, jazz was swept in a corner, and most new talents had few opportunities to gain recognition, especially in America. However, Evans believed he had been lucky to gain some exposure before this profound change in the music world, and never had problems finding employers and recording opportunities.  Evans never embraced new music movements; he kept his style intact. For example, he lamented watching Davis shift his style towards jazz fusion, and blamed the change on considerations of commerce. Evans commented "I would like to hear more of the consummate melodic master [Davis], but I feel that big business and his record company have had a corrupting influence on his material. The rock and pop thing certainly draws a wider audience. It happens more and more these days, that unqualified people with executive positions try to tell musicians what is good and what is bad music." However, Evans and Davis kept in touch throughout their lives.  While Evans considered himself an acoustic pianist, from the 1970 album From Left to Right on, he also released some material with Fender-Rhodes piano intermissions. However, unlike other jazz players (e.g. Herbie Hancock) he never fully embraced the new instrument, and invariably ended up returning to the acoustic sound. "I don't think too much about the electronic thing, except that it's kind of fun to have it as an alternate voice. (...) [It's] merely an alternate keyboard instrument, that offers a certain kind of sound that's appropriate sometimes. I find that it's a refreshing auxiliary to the piano--but I don't need it (...) I don't enjoy spending a lot of time with the electric piano. I play it for a period of time, then I quickly tire of it, and I want to get back to the acoustic piano." He commented that electronic music: "just doesn't attract me. I'm of a certain period, a certain evolution. I hear music differently. For me, comparing electric bass to acoustic bass is sacrilege." CANNOTANSWER

Question: In addition to rock music, was Bill Evans influenced by any other genre?
Answer: Evans never embraced new music movements; he kept his style intact.
Bill Evans

Context: Evans' career began just before the rock explosion in the 1960s. During this decade, jazz was swept in a corner, and most new talents had few opportunities to gain recognition, especially in America. However, Evans believed he had been lucky to gain some exposure before this profound change in the music world, and never had problems finding employers and recording opportunities.  Evans never embraced new music movements; he kept his style intact. For example, he lamented watching Davis shift his style towards jazz fusion, and blamed the change on considerations of commerce. Evans commented "I would like to hear more of the consummate melodic master [Davis], but I feel that big business and his record company have had a corrupting influence on his material. The rock and pop thing certainly draws a wider audience. It happens more and more these days, that unqualified people with executive positions try to tell musicians what is good and what is bad music." However, Evans and Davis kept in touch throughout their lives.  While Evans considered himself an acoustic pianist, from the 1970 album From Left to Right on, he also released some material with Fender-Rhodes piano intermissions. However, unlike other jazz players (e.g. Herbie Hancock) he never fully embraced the new instrument, and invariably ended up returning to the acoustic sound. "I don't think too much about the electronic thing, except that it's kind of fun to have it as an alternate voice. (...) [It's] merely an alternate keyboard instrument, that offers a certain kind of sound that's appropriate sometimes. I find that it's a refreshing auxiliary to the piano--but I don't need it (...) I don't enjoy spending a lot of time with the electric piano. I play it for a period of time, then I quickly tire of it, and I want to get back to the acoustic piano." He commented that electronic music: "just doesn't attract me. I'm of a certain period, a certain evolution. I hear music differently. For me, comparing electric bass to acoustic bass is sacrilege." CANNOTANSWER

Question: Who was Bill Evans' recorder?
Answer: CANNOTANSWER
Bill Evans

Context: Evans' career began just before the rock explosion in the 1960s. During this decade, jazz was swept in a corner, and most new talents had few opportunities to gain recognition, especially in America. However, Evans believed he had been lucky to gain some exposure before this profound change in the music world, and never had problems finding employers and recording opportunities.  Evans never embraced new music movements; he kept his style intact. For example, he lamented watching Davis shift his style towards jazz fusion, and blamed the change on considerations of commerce. Evans commented "I would like to hear more of the consummate melodic master [Davis], but I feel that big business and his record company have had a corrupting influence on his material. The rock and pop thing certainly draws a wider audience. It happens more and more these days, that unqualified people with executive positions try to tell musicians what is good and what is bad music." However, Evans and Davis kept in touch throughout their lives.  While Evans considered himself an acoustic pianist, from the 1970 album From Left to Right on, he also released some material with Fender-Rhodes piano intermissions. However, unlike other jazz players (e.g. Herbie Hancock) he never fully embraced the new instrument, and invariably ended up returning to the acoustic sound. "I don't think too much about the electronic thing, except that it's kind of fun to have it as an alternate voice. (...) [It's] merely an alternate keyboard instrument, that offers a certain kind of sound that's appropriate sometimes. I find that it's a refreshing auxiliary to the piano--but I don't need it (...) I don't enjoy spending a lot of time with the electric piano. I play it for a period of time, then I quickly tire of it, and I want to get back to the acoustic piano." He commented that electronic music: "just doesn't attract me. I'm of a certain period, a certain evolution. I hear music differently. For me, comparing electric bass to acoustic bass is sacrilege." CANNOTANSWER

Question: Besides rock music, did Bill Evans' have any major influences other than what was mentioned?
Answer: big business and his record company have had a corrupting influence on his material.
Roger Clemens

Context: Clemens unexpectedly appeared in the owner's box at Yankee Stadium on May 6, 2007, during the seventh-inning stretch of a game against the Seattle Mariners, and made a brief statement: "Thank y'all. Well they came and got me out of Texas, and uhh, I can tell you it's a privilege to be back. I'll be talkin' to y'all soon." It was simultaneously announced that Clemens had rejoined the Yankees roster, agreeing to a pro-rated one-year deal worth $28,000,022, or about $4.7 million per month. Over the contract life, he would make $18.7 million. This equated to just over $1 million per start that season.  Clemens made his 2007 return on June 9, defeating the Pittsburgh Pirates by pitching six innings with seven strikeouts and 3 runs allowed. On June 21, with a single in the 5th inning against the Colorado Rockies, Clemens became the oldest New York Yankee to record a hit (44 years, 321 days). On June 24, Clemens pitched an inning in relief against the San Francisco Giants. It had been 22 years and 341 days since his previous regular-season relief appearance, the longest such gap in major league history.  On July 2, Clemens collected his 350th win against the Minnesota Twins at Yankee Stadium, giving up just two hits and one run over eight innings. Clemens is one of only three pitchers to pitch his entire career in the live-ball era and reach 350 wins. The other two are Warren Spahn (whose catcher for his 350th win was Joe Torre, Clemens's manager for his 350th), and Greg Maddux, who earned his 350th win in 2008. His final regular season appearance was a start against the Red Sox at Fenway Park, in which he allowed 2 hits and 1 unearned run in 6 innings, and received a no-decision. Clemens finished the 2007 regular season with a record of 6-6 and a 4.18 ERA.  Clemens was forced to leave Game 3 of the 2007 ALDS in the third inning after aggravating a hamstring injury. He struck out Victor Martinez of the Cleveland Indians with his final pitch, and was replaced by right-hander Phil Hughes. Yankees manager Joe Torre removed Clemens from the roster due to his injury, and replaced him with left-hander Ron Villone. CANNOTANSWER

Question: Why did Roger Clemens return to the Yankess in 2007?
Answer: Clemens unexpectedly appeared in the owner's box at Yankee Stadium on May 6, 2007,