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| Greek |
| Greek cuisine is the traditional cuisine of Greece, a typical Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Anatolia, and the Middle East. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry and rabbit. Typical ingredients in Greek cuisine are lamb and pork, olives, cheese, eggplant, zucchini, and yogurt. The desserts are dominated by nuts and honey. Some dishes use phyllo pastry. |
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| Peruvian |
| Peruvian cuisine is considered one of the most diverse in the world and is on par with French, Chinese and Indian cuisine. Thanks to its pre-Incas and Inca heritage and to Spanish, Basque, African, Sino-Cantonese, Japanese and finally Italian, French and British immigration (mainly throughout the 19th century), Peruvian cuisine combines the flavors of four continents. The great variety in Peruvian cuisine stems from three majorpoiu influences: 1) Peru's unique geography, 2) Peru's openness and blending of distinct races and cultures, 3) the incorporation of ancient cuisine into modern Peruvian cuisine. |
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| Indian |
| The cuisine of India is characterized by its use of various spices, herbs and other vegetables grown in India and also for the widespread practice of vegetarianism across some sections of its society. Each family of Indian cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent. |
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| Russian |
| Russian cuisine derives its rich and varied character from the vast and multicultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provided the ingredients for a plethora of breads, pancakes, cereals, kvass, beer, and vodka. Flavourful soups and stews are centered on seasonal or storable produce, fish, and meats. |
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Caviar is perhaps the most famous food export from Russia; lightly salted roe or eggs of fish such as sturgeon, salmon, and whitefish. The three varieties of caviar are beluga, osetra, and sevruga. Although it is a costly delicacy, Russians serve caviar at celebrations, such as weddings and holiday feasts.
When Swiss cheese ferments, a bacterial action generates gas. As the gas is liberated, it bubbles through the cheese leaving holes. Cheese-makers call them "eyes."