Czech cuisine () has both influenced and been influenced by the cuisine of surrounding countries. Many of the cakes and pastries that are popular in Central Europe originated within Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat had been reserved for once-weekly consumption, typically at weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and supplementary courses such as dessert or compote () may follow.