In cities other than Rome, the name cardinal began to be applied to certain church men as a mark of honour. The earliest example of this occurs in a letter sent by Pope Zacharias in 747 to Pippin III (the Short), ruler of the Franks, in which Zacharias applied the title to the priests of Paris to distinguish them from country clergy. This meaning of the word spread rapidly, and from the 9th century various episcopal cities had a special class among the clergy known as cardinals. The use of the title was reserved for the cardinals of Rome in 1567 by Pius V.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): What did Pippin III call priests of Paris to distinguish them from county clergy?
Ah, so.. unanswerable

Starting at the transition between the Middle to Upper Paleolithic period, some 80,000 to 70,000 years ago, some hunter-gatherers bands began to specialize, concentrating on hunting a smaller selection of (often larger) game and gathering a smaller selection of food. This specialization of work also involved creating specialized tools, like fishing nets and hooks and bone harpoons. The transition into the subsequent Neolithic period is chiefly defined by the unprecedented development of nascent agricultural practices. Agriculture originated and spread in several different areas including the Middle East, Asia, Mesoamerica, and the Andes beginning as early as 12,000 years ago.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): During what period did hunter-gatherers begin to focus food collection on a more limited range?
Ah, so.. Middle to Upper Paleolithic

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.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): What part of Switzerland has a particularly high number of fine-dining establishments?
Ah, so..
western Switzerland