Cooking Traditions in Mykonos

Greek cooking traditions date back thousands of years. Greeks today eat some of the same dishes their ancestors did in ancient times.

These include dolmades (stuffed grape leaves) and many of the same fruits, vegetables, and grain products.
A Greek, Archestratus, is thought to have written the first cookbook in 350 B.C.  The Greek diet has been influenced by traditions from both the East and West. In ancient times, the Persians introduced Middle Eastern foods, such as yogurt, rice, and sweets made from nuts, honey, and sesame seeds. In 197 B.C. , when Rome invaded Greece, the Romans brought with them foods that are typical in Italy today including pasta and sauces. Arab influences have left their mark in the southern part of Greece. Spices such as cumin, cinnamon, allspice, and cloves play a prominent role in the diet of these regions. The Turks in later Greece introduced coffee to Greece.
Potatoes and tomatoes were brought from New World after exploration of the Americas began about five hundred years ago.
Fresh fruits and vegetables play a large role in the Greek diet. With its long coastline, Greece also relies heavily on fish and seafood. Meat tends to play a less important role. It is often used as an ingredient in vegetable dishes instead of as a main dish. The islands and coastal areas of Greece favor lighter dishes that feature vegetables or seafood. In contrast, the inland regions use more meat and cheese in their cooking.