Hillish Cuisine

Hillfolk eat what can be procured with next to no imported foods or spices such as cinnamon or nutmeg in use. Garden plots and small fields bear hardier plants, though whats forageable also dictates a Hillmans diet, especially higher in the mountains.

Food is generally eaten with one's hands, drunk from bowls, or scooped up with flatbreads (particularly in the case of hearty soups and stews). Root-based beers, ales, and meads are the preferred beverages to accompany meals. Without access to salt, food is either dried, smoked, cooked into syrup (fruits), frozen outdoors through the winter, or packed in jars to ferment.

Game meats, eggs, and goat milk and cheese are the most likely proteins to be eaten, though a goat, chicken, or sheep that can no longer produce milk, eggs, or wool will not be wasted.

In many clans, different types of wild grains have been domesticated over generations. Potato flour and animal fat is used to make fried flatbreads, and buckwheat and barley are used in breads and extremely heavy rolls.

Roots, squash, and melons keep Hillish clans fed year-round, and small herb gardens will often contain at least cardamom and bear garlic - their utilitarian nature predisposes them to the heavy, dense, and filling, but Hillish food is also quite rich and flavorful. Hillmen particularly look forward to winter game and vegetable stews.