Along the coastline, the soil was not very fertile, but the ancient Greeks used systems of irrigation and crop rotation to help solve that problem. They grew olives, grapes, and figs. They kept goats, for milk and cheese. In the plains, where the soil was more rich, they also grew wheat to make bread.
Fish, seafood, and home-made wine were very popular food items. In some of the larger Greek city-states, meat could be purchased in cook shops. Meat was rarely eaten, and was used mostly for religious sacrifices.

This is a relatively recent addition to Spanish cuisine. As you might imagine, the use of melon in crema de melon produces a distinctive, sweet-tasting soup, though the sweetness is offset slightly by the saltiness of the ham and the dryness of the fino sherry. This soup from Asturias in the north of Spain is delicious hot or cold. It is simple to make and can be prepared in advance, refrigerated after the liquidizing stage and then reheated before serving, adding the crab, prawns and cream as indicated.