Quantifying culinary diversity across countries.

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Greek vs Austrian food & cuisine

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Greece

VS

Austria

Greece

Austria

The average Greek daily plate size is

The average Austrian daily plate size is

2503 g.
2289 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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Sugar, fats and nuts

Austria test

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Grains 313 G

WHEAT

277 G

RICE

21 G

CORN

4 G

BARLEY

4 G

RYE

1 G

OATS

3 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

3 G

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Grains 330 G

WHEAT

233 G

RICE

21 G

CORN

32 G

BARLEY

2 G

RYE

30 G

OATS

7 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

5 G

The other part of the text. Most dishes in Libya starts with the following starchy bases: WHEAT couscous, pasta, RICE or BARLEY. The major staple of the Libyan diet is wheat, mainly in the form of bread, couscous and pasta, but also as a kind of  porridges or antient breads (aseeda, zumita and bazeen) Libyan culinary practices still keeps very ancient.

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Produce 953 G

PULSES

9 G

VEGETABLES

423 G

STARCHY ROOTS

142 G

FRUITS

379 G

SEA PLANTS

0 G

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Produce 831 G

PULSES

4 G

VEGETABLES

377 G

STARCHY ROOTS

150 G

FRUITS

237 G

SEA PLANTS

0 G

Austria test

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Meats 219 G

POULTRY

71 G

PORK

73 G

BEEF

40 G

MUTTON AND GOAT

21 G

OTHER MEAT

5 G

OFFALS

9 G

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Meats 224 G

POULTRY

45 G

PORK

124 G

BEEF

41 G

MUTTON AND GOAT

3 G

OTHER MEAT

1 G

OFFALS

10 G

The other part of the text. Most dishes in Libya starts with the following starchy bases: WHEAT couscous, pasta, RICE or BARLEY. The major staple of the Libyan diet is wheat, mainly in the form of bread, couscous and pasta, but also as a kind of  porridges or antient breads (aseeda, zumita and bazeen) Libyan culinary practices still keeps very ancient.

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Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

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Fish and seafood 40 G

FISH

32 G

SEAFOOD

8 G

Austria test

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Eggs and dairy 648 G

EGGS

24 G

MILK AND DAIRY

614 G

ANIMAL FATS

10 G

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Eggs and dairy 632 G

EGGS

39 G

MILK AND DAIRY

543 G

ANIMAL FATS

50 G

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SUGARS, FATS AND NUTS 310 G

NUTS

38 G

SWEETENERS

103 G

SUGAR CROPS

0 G

VEG OILS

77 G

OILCROPS

92 G

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SUGARS, FATS AND NUTS 232 G

NUTS

24 G

SWEETENERS

113 G

SUGAR CROPS

0 G

VEG OILS

70 G

OILCROPS

25 G

Austria test

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Herbs

BASIL

MINT

OREGANO

ROSEMARY

SAGE

BAY LEAVES

DILL

PARSLEY

THYME

CHIVES

LOVAGE

MARJORAM

SUMMER SAVORY

WILD GARLIC

Greece
Common
Austria

BASIL

MINT

OREGANO

ROSEMARY

SAGE

BAY LEAVES

DILL

PARSLEY

THYME

CHIVES

LOVAGE

MARJORAM

SUMMER SAVORY

WILD GARLIC

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Spices

CLOVES

CUMIN

DRY CHILI

FENNEL SEED

BLACK PEPPER

CINNAMON

CARAWAY

JUNIPER BERRIES

NUTMEG

PAPRIKA

VANILLA

Greece
Common
Austria

CLOVES

CUMIN

DRY CHILI

FENNEL SEED

BLACK PEPPER

CINNAMON

CARAWAY

JUNIPER BERRIES

NUTMEG

PAPRIKA

VANILLA

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Aromatics

CELERY STALKS

FENNEL

LEMON

ORANGE

TOMATO

CARROT

GARLIC

ONION

CELERY ROOT

DRIED MUSHROOMS

PARSLEY ROOT

Greece
Common
Austria

CELERY STALKS

FENNEL

LEMON

ORANGE

TOMATO

CARROT

GARLIC

ONION

CELERY ROOT

DRIED MUSHROOMS

PARSLEY ROOT

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Condiments

CAPERS

OLIVE OIL

OLIVES

TOMATO PASTE

WINE VINEGAR

YOGURT

HONEY

WINE

BUTTER

CREAM

FRUIT VINEGAR

HORSERADISH

MUSTARD

POPPY SEEDS

PORK FAT

Greece
Common
Austria

CAPERS

OLIVE OIL

OLIVES

TOMATO PASTE

WINE VINEGAR

YOGURT

HONEY

WINE

BUTTER

CREAM

FRUIT VINEGAR

HORSERADISH

MUSTARD

POPPY SEEDS

PORK FAT

Greece

SEASONINGS

For Greece, it’s quite tempting to list lemon, olive oil, garlic, and oregano and stop there – this fresh combination is so iconic and Greek. Herbs are the soul of Greek cooking, used generously to elevate the dishes. Greeks often use minimal seasoning even for grilled meats. Yet if we talk stews, soups and hearty dishes, then cinnamon, allspice, cloves, cumin, and nutmeg add warmth, depth, and sweetness but don’t overpower – the purity of ingredient remains.

It’s fascinating how Greek cuisine shows the meeting of Western and Eastern cultures through its two most important condiments – olive oil and yogurt. Olive oil comes from the Mediterranean tradition that Greece shares with Italy, Spain and southern France. Meanwhile, yogurt connects Greece to the east – to Turkey, the Levant, and other Middle Eastern food cultures. The same pattern appears in Greek architecture, music, and other cultural expressions as well.

Though not exclusive to Greek cuisine, mahlab, and mastic contribute to distinctive flavors: mahlab, a spice made from the ground seeds of the St. Lucie cherry or black cherry tree, has a unique and slightly sweet taste with hints of almond and cherry. It is used in desserts, such as tsoureki (a sweet bread), and in some savory dishes. Mastic, a resin obtained from the mastic tree, is used as a flavoring and thickening agent in desserts. Mastic has a piney, slightly resinous flavor and a unique chewy texture when ground into a powder.

SAUCES

TZADZIKI – a rich, creamy, bright, and fresh, indeed the most famous sauce, made from strained yogurt, cucumber, dill, mint, lemon, garlic, and olive oil, eaten with bread, grilled meats, as a part of a meze platter, as a salad dressing,

AVGOLEMONO is another Greek signature. It is used as both a sauce and a soup, made from egg yolks and lemon juice whisked together until they develop a thick consistency.

LADOLEMONO is a classic lemon and olive oil dressing whisked together to perfection, used as a marinade, or drizzled over grilled fish, seafood, and vegetables.

SKORDALIA – a pungent garlic sauce paired with fried cod (bakaliaros), boiled beets, or vegetables. Made of garlic, potatoes or bread, olive oil, lemon juice, vinegar, almonds/walnuts.

 

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