Italian cuisine – as the national cuisine known today - has evolved through centuries, with its roots traced back to 4th century BC. Discovery of the New World helped form a great deal of what is recognized as Italian cuisine today.  Not introduced in wide range until the 18th century, foods such as potatoes, tomatoes, bell pepper and maize, are now primary components of the cuisine today.

Ingredients and recipes vary by region, and there are many notable regional dishes that have become both national and regional. Many dishes that were once regional, however, have increased in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine. Coffee - specifically espresso - has become highly important to the cultural cuisine of Italy.

Greek cuisine is Greece's traditional cuisine. It is a classic Mediterranean cuisine sharing similar characteristics with the cuisines of Italy, the Balkans, Anatolia, and the Middle East.

The most characteristic element of Greek food is olive oil, which is present in almost every dish.  With the trees prominent throughout the region, olives add to the distinctive taste of Greek food. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, eggplant, potato, green beans, okra, green peppers, and onions.

While American cuisine has influences from many international cuisines, including Native American cuisine and European cuisine, it doesn't really have an identity of it's own.  With many growing regions and cultures there is not a unified culinary lingo.  There are many regional specialties from the South and Southwest to the Midwest and New England – creating a diversity of American cooking.