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
Greek salad potato salad. Dressings containing various herbs and seasonings are frequently used in the U.S. This style of Greek salad is rarely encountered in Greece. Various other salads have also been called "Greek" in the English language in the last century, including some with no apparent connection to Greek cuisine. A 1925 Australian newspaper described a Greek salad of boiled squash dressed with sour milk; a 1934 American newspaper described a mayonnaise-dressed lettuce salad with shredded cabbage and carrots. There are many other salads in Greek cuisine. These include: "marouli" (a salad with lettuce, onion and dill), "lahanosalata" (a shredded fresh