The staples of Greek cuisine have traditionally been bread, oil and wine. However, even in Ancient times, the population made impressive use of the produce available to them, according to their region. As well as using cereals for basic foods, such as bread and porridge, they were also used as purees to be served with 'opson'; foods that are eaten with bread. These foods were generally those that could be hunted, grown or farmed, such as vegetables, cheese, eggs, fish and salted lamb or pork. These dishes would be flavoured with the abundance of herbs that grow in Greece's fertile soil, such as coriander, mustard, fennel, cumin and saffron. Dishes such as quail with a sauce of coriander and olive oil may seem quite exclusive, even by today's standards, but the Greek countryside has always offered an abundance of flora and fauna.

Fish, always associated with Greek food, has been an integral part of the Greek diet since records began. The shimmering waters that surround the islands sustain red mullet, sea bass, sardines, squid, cuttlefish and prawns. That most revered of fish, the tuna was always eaten in profusion as it has always been in plentiful supply.

Grapes have always been an integral part of Greek gastronomy, particularly in liquid form. They have been found to be growing wild across Greece since prehistoric times and have been pressed to create wine for thousands of years; watered-down wine was a traditional accompaniment to a meal for three millennia. Now, of course, the water is spared and holiday-makers and locals alike can enjoy a glass of Retsina, or perhaps an aniseed-infused Grappa.

A Greek meal today might feature ingredients such as potato, spinach or tomato; Moussaka can feature each of these. However these ingredients were not introduced until the time of Kapodistria, in the late 1400's. Coffee, surprisingly, was not absorbed into the culture until this time and yet we still consider a strong, Greek coffee to be one of the most traditional and expected aspects of eating in Greece.

The majority of the cuisine's innovations occurred during the Middle Ages, when dried fish and caviar were imported from Britain. Even the aubergine, again associated with Moussaka, was not an available vegetable until around this time. It was also in this era, known as the Byzantine era, that experimentation with dairy products began, resulting in the now-commonplace mizithra and feta cheese.

Those wishing to experience the gastronomic delights of Greece, as well as its stunning climate and historical architecture would do well to investigate online travel agents. Thomson.co.uk, for example, is offering savings of up to 250 on holidays to Greece. Online comparison sites, such as Cheap Flights can find you the holidays that suit your budget if you are tempted by the thought of visiting these sumptuous islands.

Of course, if you want to try Greek dishes you don't need to book a holiday in Greece you can find a wealth of recipes for Greek classics online at Epicurious.com.

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