The architecture of Bosnia and Herzegovina is largely influenced by four major periods where political and social changes influenced the creation of distinct cultural and architectural habits of the population. Each period made its influence felt and contributed to a greater diversity of cultures and architectural language in this region.
Bosnian cuisine uses many spices, in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, peppers, cucumbers, carrots, cabbage, mushrooms, spinach, zucchini, dried beans, fresh beans, plums, milk, paprika and cream called Pavlaka. Bosnian cuisine is balanced between Western and Eastern influences. As a result of the Ottoman administration for almost 500 years, Bosnian food is closely related to Turkish, Greek, and other former Ottoman and Mediterranean cuisines. However, because of years of Austrian rule, there are many influences from Central Europe. Typical meat dishes include primarily beef and lamb. Some local specialties are ćevapi, burek, dolma, sarma, pilaf, goulash, ajvar and a whole range of Eastern sweets. Local wines come from Herzegovina where the climate is suitable for growing grapes. Herzegovinian loza (similar to Italian Grappa but less sweet) is very popular. Plum (rakija) or apple (jabukovača) alcohol beverages are produced in the north. In the south, distilleries used to produce vast quantities of brandy and supply all of ex-Yugoslavian alcohol factories (brandy is the base of most alcoholic drinks).