Cuisine of Greece

Greek cuisine is the cuisine of Greece or perhaps of the Greeks. Given the geography and history of Greece, this style of cookery is typical of Mediterranean cuisine, with strong influences from Italy, Middle East and, to a lesser extent, from the Balkans. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, eggplant, potato, green beans, okra, and onions. The terrain has tended to favour the production of goats and sheep over cattle, and thus beef dishes tend to be a rarity by comparison. Fish dishes are also common, although today most of the fish is imported since the Aegean Sea is quite overfished. Olive oil, produced from the trees prominent throughout the region, adds to the distinctive taste of Greek food. Some dishes use filo pastry. Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine. Traditionally, Greek dishes are served warm rather than hot.

Related Topics:
Cuisine - Greece - Greeks - Mediterranean cuisine - Italy - Middle East - Balkans - Tomato - Eggplant - Potato - Green bean - Okra - Onion - Goat - Sheep - Cattle - Beef - Fish - Aegean Sea - Olive oil - Filo pastry - Refinement

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