Greece

Greek cooking has undoubtedly been greatly influenced by Turkish cooking, and the various Greek Pilaffs are very reminiscent of those of Turkey. Olive oil, being cheap and plentiful, is extensively used in Greek cookery, as well as butter. There are only two substantial meals during the day—breakfast is very light, consisting of coffee and a roll or “crescent,” like the French petit déjeuner—a large meal at 1 o’clock, and another important meal at about 8 o’clock in the evening. Sometimes between lunch and dinner a few pastries are eaten, with a glass of milk or water.