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
A Leaf in the Bitter Wind the Bitter Wind" received positive reviews from professional critics, who praised the book's ability to engross readers despite the difficult subject matter. The Barrie Examiner described it as "fascinating yet horrifying", while a review appearing in Cityview called it "a page-turner that can be enjoyed as exquisite grassroots history, or as the simple story of one woman’s triumph over brutish odds". Writing for the Ottawa Citizen, Patrick Kavanagh claimed that "Ting-Xing Ye tells her story with such vividness of imagery and such a galloping momentum that the narrative reads like splendid fiction". A Leaf in the Bitter Wind A Leaf