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Following his victory in the Battle of Hastings, William, Duke of Normandy, was crowned King of England in the newly finished Westminster Abbey on Christmas Day 1066. William constructed the Tower of London, the first of the many Norman castles in England to be rebuilt in stone, in the southeastern corner of the city, to intimidate the native inhabitants. In 1097, William II began the building of Westminster Hall, close by the abbey of the same name. The hall became the basis of a new Palace of Westminster.
Who built Westminster Hall?
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The answer: William II

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Stout and porter are dark beers made using roasted malts or roast barley, and typically brewed with slow fermenting yeast. There are a number of variations including Baltic porter, dry stout, and Imperial stout. The name Porter was first used in 1721 to describe a dark brown beer popular with the street and river porters of London. This same beer later also became known as stout, though the word stout had been used as early as 1677. The history and development of stout and porter are intertwined.
What do you call a dark beer that is brewed with roasted malts or barley?
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The answer: Stout and porter

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Other major campus installations include towers in Montreal, Paris, and Atlanta; software labs in Raleigh-Durham, Rome, Cracow and Toronto; Johannesburg, Seattle; and facilities in Hakozaki and Yamato. The company also operates the IBM Scientific Center, Hursley House, the Canada Head Office Building, IBM Rochester, and the Somers Office Complex. The company's contributions to architecture and design, which include works by Eero Saarinen, Ludwig Mies van der Rohe, and I.M. Pei, have been recognized. Van der Rohe's 330 North Wabash building in Chicago, the original center of the company's research division post-World War II, was recognized with the 1990 Honor Award from the National Building Museum.
What building did Van der Rohe create for IBM?
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The answer: 330 North Wabash building in Chicago

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The cuisine of Switzerland is multifaceted. While some dishes such as fondue, raclette or rosti are omnipresent through the country, each region developed its own gastronomy according to the differences of climate and languages. Traditional Swiss cuisine uses ingredients similar to those in other European countries, as well as unique dairy products and cheeses such as Gruyere or Emmental, produced in the valleys of Gruyeres and Emmental. The number of fine-dining establishments is high, particularly in western Switzerland.
How do the ingredients of traditional Swiss cuisine compare to that of other European countries?
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The answer:
similar