Greeceachieved its independence from the Ottoman Empire in 1829. During the secondhalf of the 19th century and the first half of the 20th century, it graduallyadded neighboring islands and territories with Greek-speaking populations. Following the defeat of communist rebels in 1949, Greece joined NATO in1952. A military dictatorship, which in 1967 had suspended many politicalliberties and forced the king to flee the country, was itself overthrownseven years later. Democratic elections in 1974 abolished the monarchyand created a parliamentary republic; Greece joined the EU in 1981.

Geography 

Amountainous country of 131,986 square kilometers (50,947 square miles),Greece occupies the southern end of the Balkan Peninsula in southeast Europe,a cluster of scattered islands and peninsulas protruding into the MediterraneanSea. Embracing more than 2,000 islands and islets, and notching deeplyinto its rugged, 15,103-kilometer (9,385-mile) coastline, the surroundingAegean, Mirtoan, and Ionian seas-all subdivisions of the Mediterranean-areintegral to theGreek landscape, history, and culture. 

Theseas have nurtured a strong culture of sailors and traders, and inspired many of the myths and epics of ancient Greece. An archetypal Greek landscape presents an angular village of intense whiteness set against a sea of intense blue.At its widest, continental Greece reaches about 530 kilometers (330miles) from the border of the Former Yugoslav Republic of Macedonia tothe southernmost tip of Peloponnese Peninsula; and about 600 kilometers(373 miles) from the Turkish border on the east to the western coast ofthe Ionian Sea. 

Therange of Greek influence is considerably extended over the Aegean Seabymore than 400 substantial islands, of which about 130 are inhabited.Continental Greece is rugged. The Pindhos Mountains run north and south through theupper peninsula, which ends at the Gulf of Corinth. This territory embracesthecountry's loftiest summit, Mt. Olympus, at 2,917 meters (9,551 feet);in classicaltimes, the city-states of Attica, Boeotia, Phocis, Thessaly,and Epiros werehere. At the southern end of this upper peninsula, thecapital city of Athenscontained about 748,000 people in 1991.Beyond theGulf of Corinth, but connectedby a slender isthmus near the city of Corinth,sprawls a smaller peninsula-though still very broad and convoluted-calledthe Peloponnese. 

ThePeloponnese was divided in classical times into eight districts: Achaia, Ellis, Messenia, Laconia, Argolic, Corinthia, Sicyonia, and Arcadia.Along the north coast of the Aegean sea lies the Grecian part of the ancientkingdom of Macedonia. This region contains the largest stretch of flatlandsin Greece, and grows cereals, rice, tobacco, and fruit. Thessaloníki,with a population of about 377,000 in 1991, is capital of the provinceof Macedonia, and the country's second largest city.The two most importantisland groups of theAegean are the Cyclades, which includes Milos, Siros,Paros, and Naxos; andthe Dodecanese (Sporadhes), which includes Rhodes. 

With8,335 square kilometers (3,218 square miles), Crete is the largest island. Euboea, Lesbos, Karpathos, Lemnos, and Chios are also large and important. The Ionian Islands, another substantial group, lie off the western coastof continental Greece.Greece is traditionally an agricultural nation; morethan 21 percent of the labor force still works in agriculture, which accountsfor about 17 percent of the gross domestic product (GDP). Greece produceswine, wheat, wool, cotton, olives, raisins, and tobacco. Industry now accountsfor 27 percent of the GDP and about half of export earnings, of which thelargest component is manufactured goods. Food and beverages, petroleumproducts, and minerals are the other main exports. Fifty-six percent ofthe GDP comes from services, and tourism is a useful foreign-exchange earner.Of the membersof the European Union, Greece has one of the weakest economies.

Lunch,served in the early afternoon (between noon and 2 PM), is traditionally the main meal of the day; however, changing work patterns have caused many Greeks to move their main meal to the evening, often not until 8 or 9 PM.
Atrestaurants, a group will often order a number of different dishes foreveryone to share. It is not unusual for guests to go into the restaurantkitchen and choose their dinner by looking into the different pots of food.It is impolite to leave food on your plate, or to leave the table beforeeveryone has finished eating.

Menusgenerally carry two columns of figures. One is the price set by themanagement;the other is the total once taxes and service have been included.If serviceis not included in the bill, a tip of 10 to 15 percent is usuallysufficient.
Themost common meats are lamb and chicken. Fish and seafood are found mainly on the coast and in cities but, with the exception of squid, are oftenexpensive. Olives are grown throughout Greece, and olive oil is used agreat deal incooking. Salads are often eaten with the main meal. Maincourses include souvlaki, a shish kebab with cubes of meat—oftenpork or lamb—andvegetables, and stuffed eggplant or tomatoes. Pasta isalso popular. Fruitis often served for dessert. For Easter, Greeks enjoyroastlamb and kokoretsi, lamb's liver, lungs, and spleen wrapped in intestinesand roasted on a spit.

Stews,salads, roasts, and grills comprise the stereotype of the Greek kitchen, but that can be as inaccurate as any generalization. There's a much wider variety, which requires a sense of adventure and a degree of coaching.Ifyou happen to be gastronomically timid, there are ample opportunitiesto dineon "international" dishes.

Regionaldishes of deserved pride include dolmades, grape leaves stuffed with meat, rice, onion, and seasonings; moussaka, chopped meat—usually lamb—eggplant, tomato sauce, cheese, eggs, and spices; the magnificent red mullet; kalamaraki, tenderized squid; thalassina, clams; octopus (so delicious it tastes like a cross between chicken and lobster); and the local langouste, clawless crayfish. These are merely samples; there's a large choice of other specialties.
Cheeseis a mainstay of the national diet; on average, Greeks consume almost 23kilograms (50 pounds) per year per person, which puts them just behindthe French. Feta, a light but smooth cottage type of cheese, is the mostpopular.
Brandyis the national hard drink; Metaxa, sharply sweet, is the most popular; Camba, far drier and smoother, is the closest contender. Ouzo is the national aperitif. If you are a first-time visitor, you probably better order your wine aretsinoto (without resin), or your mouth will pucker. Retsina, or resinated wine, has a distinctive flavor and tastes refreshing whenchilled. Retsina is properly poured from a brass mug; nowadays you'll usuallyfindit served in aluminum replicas. In tavernas, the protocol is to half-fillyour cup, especially when quaffing the resinated ones.

Amongthe good Greek red wines is Boutari Grande Reserve; for the white, Tsantali, in the distinctive green bottle, is a fine label from Macedonia. For rosé, try Caligas. Among dry-to-medium white wines, Elissar, Cava Kamba, Pallini, St. Helena, Demestica, and Minos are especially favored; Port Carras Blanc de Blanc is fresh. Cava Boutari and Caviros reds (Burgundy-type) are heavy but sound; both are good complements to extra-spicy or garlicky dishes.Mondaytenero is another popular wine. From Rhodes, Chevalier de Rhodesis quite passable. Ilios is a pleasant white from Lindos. Mavrodaphni andSamos are the sweet choices.