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
Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being