Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat

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The Incas had two main meals a day, one early morning and another in the late evening, both taken while seated on the floor without a table. The Inca diet, for ordinary people, was largely vegetarian as meat - camelid, duck, guinea-pig, and wild game such as deer and the vizcacha rodent - was so valuable as to be reserved only for special occasions. More common was freeze-dried meat (ch'arki), which was a popular food when travelling. A porridge made from quinoa was a staple food, and near the coasts fish was eaten, typically in stews. Using small reed boats, Inca fishermen hoped to catch anchovies, sardines, tuna, salmon, sea bass, and shellfish. Wild fruits available included sour cherries, custard apples, elderberries, cactus fruits, pineapples, and a type of banana.

Food was prepared on fires of wood or llama dung using a stone or clay stove so that most food was either boiled or roasted. Maize was either cooked in the form of small cakes or toasted, while popcorn was considered a special treat. Potatoes were another important staple, and these could be stored by drying or freeze-drying in the form of chuno. The grains quinoa and canihua were also important, along with the tubers oca, mashua, and maca. Grains were prepared by pounding them between stone mortars or with a pestle. Additional flavours were achieved by adding herbs and spices, especially chili peppers. The most popular drink was the mildly alcoholic chicha, a fermented beer-like drink which women prepared by chewing maize or other plants and then allowing the pulp to ferment for several days.

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