 there's not a lot of wood because it's not tree-friendly. So the techniques had to change because you didn't have, you couldn't just burn the fires for a super long time and be baking and simmering, you know, like you want to cook stuff fast because you don't have that much fuel. And that's an element of regionality. There are other historical facts that have also affected sort of the food chain or the food, the type of food. For example, when the Venetians were in Crete,