Greek cuisine gyro, moussaka, dolmades, yuvarlakia and keftethes with the neighboring countries. To an even greater extent it is influenced by Italian cuisine and cuisines from other neighboring south European countries, and thus, especially in southern regions and the islands it includes several kinds of pasta, like hyllopites, gogkes and tziolia. Greek cuisine has a culinary tradition of some 4,000 years and is a part of the history and the culture of Greece. Its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence, via ancient Rome, throughout Europe and beyond. It
Cabbage of cabbage and other brassicas for 2014 was 71.8 million metric tonnes, with China accounting for 47% of the world total. Cabbage ("Brassica oleracea" or "B. oleracea" var. "capitata", var. "tuba", var. "sabauda" or var. "acephala") is a member of the genus "Brassica" and the mustard family, Brassicaceae. Several other cruciferous vegetables (sometimes known as "cole crops") are considered cultivars of "B. oleracea", including broccoli, collard greens, brussels sprouts, kohlrabi and sprouting broccoli. All of these developed from the wild cabbage "B. oleracea" var. "oleracea", also called colewort or field cabbage. This original species evolved over thousands of years into