Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times. Its influence spread to ancient Rome and then throughout Europe and beyond.
Ancient Greek cuisine was characterized by its frugality and was founded on the “Mediterranean triad”: wheat, olive oil and wine, with meat being rarely eaten and fish being more common. This trend in Greek diet continued in Cyprus and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.
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