People's diets in Europe differ based on region. The backbone of a European diet is divided into meats, sugars, cereals and fats. In the past, water was not purified and was unsafe to drink, leading to development of fine wines and beer.
Food in eastern Europe features an assortment of grains, with one of its most famous staples being dark rye bread. Eastern European food is also known for its use of cabbage, potatoes, beets and mushrooms. Fish is also abundant due to the region's proximity to large bodies of water.
Scandinavian countries throughout history are also known for being large consumers of fish. Due to their short summer season, preserving food is necessary. Fish are pickled, and fruits are turned into jam. Cheese is also served at every meal.
While the French and Italians are world famous for their herb-filled, rich, sophisticated dishes, other western nations have a reputation for blander food. The Irish diet centers around mostly potatoes and heavy stews. Germany is famous for its sauerkraut and variety of sausages.
English food has been heavily influenced by India, with the national dish being tikka masala. Brits are also famous for having tea time.
Greek cuisine has been influenced by the Romans and Persians. Yogurt, olives, fish, cheese, fresh fruits and vegetables are staple pieces in the Greek diet.