palinode (PAL-uh-noad) noun
A poem in which the author retracts something said in an earlier poem.
From Greek palinoidia, from palin (again) + oide (song). It's the same palin that shows up in the word palindrome. The illustrator and humorist Frank Gelett Burgess (1866-1951) once wrote a poem called The Purple Cow:
I never saw a purple cow,
I never hope to see one;
But I can tell you, anyhow,
I'd rather see than be one.
The poem became so popular and he became so closely linked with this single quatrain that he later wrote a palinode:
Confession: and a Portrait, Too,
Upon a Background that I Rue!
Oh, yes, I wrote 'The Purple Cow,'
I'm sorry now I wrote it!
But I can tell you anyhow,
I'll kill you if you quote it. A.Word.A.Day with Anu Garg
Burgess also coined the word "blurb." http://en.wikipedia.org/wiki/Gelett_Burgess
See many uses of "purple cow" at: http://en.wikipedia.org/wiki/Purple_Cow

The Greeks brought their culinary innovations to the regions into which their culture expanded: places we now call Italy, France, Spain, the Levant, North Africa, and India. Then, in 146 B.C., an envious power rising to their west, the Romans, subdued them. The Romans idolized and augmented Greek foods to further flamboyance: from them came the thin phyllo pastry dough used to make spanakopita and sweetened pies, as well as tiropita, a cheese turnover. Then came the Ottoman conquerors, who ushered in assorted Central Asian provender like rice pilaf and jellied rose water loukoum. In the 1800s, exotic fare began to arrive from the New World: tomatoes, squash, potatoes, and beans, each to be given a Greek inflection. http://www.saveur.com/article/Travels/Food-History-of-Greece

Immortal island--Crete This island in the Mediterranean Sea was first settled by the Minoans some 5,000 years ago. Crete has a mild climate well suited to the cultivation of olives, citrus, and grapevines. http://www.saveur.com/article/Travels/Immortal-Island-Crete

The northern region of Macedonia, of which Thessaloniki is the capital city, remained under Ottoman rule until 1913, almost a century longer than the southern part of Greece, and today the region's food reflects a distinctive confluence of Middle Eastern and European traditions: butter and chiles (both hot and sweet) feature prominently in local dishes, and spices like cumin and cinnamon tend to be used more lavishly than in regions to the south. http://www.saveur.com/article/Travels/The-Flavors-of-a-City-Macedonia

Land of Plenty (The Peloponnese) This 8,320-square-mile peninsula has a richly variegated landscape: a mountainous interior, broad valleys, a coastal plain, and 856 miles of coastline. That landscape supports an exceptional agricultural diversity. The plain teems with artichokes and eggplants; agiorgitiko grapes thrive in the northeast's Nemea Valley; and the mountains are abundant with olives, including kalamatas, which are named after the southwestern port city. The Peloponnese is known, too, for its unique animal products, including barrel-aged feta and olive oil–cured pork, which comes from the Mani, the peninsula's remote middle spur. http://www.saveur.com/article/Travels/In-the-Land-of-Plenty-The-Peloponnese

Far Side of the Mountains (Epirus) Simple dishes made with just a few ingredients characterize the cooking of this rugged, rural, and mountainous region in northwestern Greece. Fresh sheep's milk cheese and butter are cornerstones of Epirote cooking, as is corn, which was introduced from the New World in the 16th century and takes well to the region's comparatively cool, wet climate. http://www.saveur.com/article/Travels/Far-Side-of-the-Mountains-Epirus

At the Water’s Edge (The Cyclades) This archipelago extends from just off the southeastern coast of the mainland, near Athens, nearly to the Sea of Crete. Stark, sun-bleached, and scoured by ocean winds, the islands are mostly arid, with small tracts of arable land that yield tomatoes, pulses, and grapes. One of the islands, Santorini, is home to celebrated wines. But the Cyclades' greatest bounty comes from the sea: fresh and cured fish play a central role in the regional cuisine. http://www.saveur.com/article/Travels/At-the-Waters-Edge-The-Cyclades