The cuisine of Finland is prominent for the use of whole meal products likes oats and berries. Milk and its derivatives like piimä are normally used as food, drink or in various recipes. A variety of turnips were common in traditional cooking, but were substituted by the potato after its foreword in the 18th century. Modern Finnish cuisine combines conventional country fare and haute cuisine with modern continental style cooking. Fish and meat play a major role in traditional Finnish dish from the western part of the country, while the dishes from the eastern part have traditionally included diverse vegetables and mushrooms, of which particularly the latter were introduced to the dining tables of the western side as late as during World War II by refugees from Karelia.