Vegetables, beyond cabbages and leeks, were historically rare and the leek became a significant component of many dishes.
It has been a national symbol of Wales for at least 400 years and Shakespeare refers to the Welsh custom of wearing a leek in Henry V.
Instead it was strongly influenced by Somerset and Devon on the other side of the Bristol Channel.
Dishes such as whitepot and ingredients such as pumpkin, rare elsewhere in Wales, became commonplace in Gower.
Beef and dairy cattle are also raised widely, and there is a strong fishing culture.
Fisheries and commercial fishing are common and seafood features widely in Welsh cuisine.
Conversely those who remained in wilder areas kept the traditional approaches to cooking; tools such as the pot crane continued to be used as late as the 20th century.
The only region that has a significant difference from the rest of Wales is the Gower peninsula, whose lack of land transport links left it isolated.
Coastal inhabitants were more likely to include seafood or seaweed in their meals, whilst those living inland would supplement their farmed cereals with the seeds of land weeds to ensure there was enough to eat.
There are some variations in the foods that are eaten around the different areas of Wales.
These variations trace their roots back to medieval cooking.
Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people.
While there are a large number of dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and the Glamorgan sausage have all been regarded as symbols of Welsh food.