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| − | Each Region of Urth has their own staple diet and cuisine depending on what is available in their geographical location. Some may prefer the food of another region but more often than not, a Vavardi dish may be too spicy for the Tubori who is used to sweeter meals.
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| − | == Food and Drink ==
| + | This category collects all articles about '''cuisine''' on Urth. Please use the respective pages. |
| − | ===Lithmorran Cuisine===
| + | *[[Lithmorran Cuisine]] |
| − | Lithmorrans, due to their central location, have access to many of the spices from other duchies, but still tend to eschew them in their diets. The temperate climate means that Lithmorrans eat seasonally: fresh citrus fruits during the summer, berries in spring, preserves in winter, and so on. They do not have a climate suitable for easily storing food via temperature control, so meat can sometimes be less than fresh when cooked. This has lead to the extreme use of sauces to complement (and often hide) the taste of the food in and of itself.
| + | *[[Farin Cuisine]] |
| | + | *[[Tubori Cuisine]] |
| | + | *[[Vandagan Cuisine]] |
| | + | *[[Vavardi Cuisine]] |
| | + | *[[Charali Cuisine]] |
| | + | *[[Hillish Cuisine]] |
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| − | Their most basic foods are from wheat products, such as bread.
| + | [[Category:Culture]] |
| − | ===Farin Cuisine===
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| − | Farin cuisine is known for its intense flavors, colorful decoration, and the great variety of spices used. Maize is a staple of the diet, being cheap and easy to produce even in dry climates. It is used in making pastes, broths, and tortilla which, along with pita bread, is used as a wrap. Most Farin meals are eaten as wraps. Chicken, beef, and lamb are the most common meats, but beans make an excellent substitute. Tomatoes, lettuce, onions, squash, chili peppers, avocados, sweet potatoes, papayas, pineapples, bananas, radishes, and cheese also find their way into wraps. Spicy sauces, sour cream, and guacamole further serve to enhance the already strong flavors. Brown rice is a popular side dish.
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| − | Alcohol is considered immoral and is thus uncommon in Farin and never served with a meal. Instead, Farin drink coffee (hot or cold), chocolate, milk, pineapple juice, or coconut milk. Sweet corn cake, flan, marzipan, and rice pudding with cinnamon are favorite desserts, although fresh fruit
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| − | is preferable when possible. The most popular dessert fruits are watermelons, cantaloupes, pineapples, bananas, and grapes (including raisins). Sugarcane is also often chewed raw as a snack.
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| − | ===Tubori Cuisine===
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| − | Tubori food is bewildering to outsiders, cooked almost entirely from local ingredients that are often combined in ways other duchies find unappetizing at best. Blends of sweet and savory are very common, as are meals that involve multiple small dishes - and meals that later combine those multiple small dishes into adventurous stews.
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| − | Ingredients: Seafood dominates most meat courses, followed by pork and chicken to a lesser extent. Avocados and tomatoes are common, but served alongside seaweed salads and root vegetables. Citrus, bananas, mangos, pineapples, and papayas are only some of Tubor's wide variety of fruits, matched well with spices like ginger, cacao, vanilla, and coamjar.
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| − | Meals: The Tubori eat a light breakfast of simple fish and fruit salads to fight the heat, a heavier lunch just before their midday nap that's oft a stew cooked from the previous night's dinner leftovers, and a late, large dinner of many courses that likely includes seafood or pork, root vegetables and seaweed salads, and fruit relishes. Dessert is eaten even in poorer households, due to the easy availability of dessert-appropriate ingredients.
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| − | Drinks: The Tubori drink heavily of wines (both grape and cheaper fruit wines), rum, grog, coconut milk, and fresh fruit juices. Salt tea, or brackish water made drinkable with a robust tea leaf native to the isles, is common among the poor.
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| − | ===Vandagan Cuisine===
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| − | Due to the chilly climate, Vandagan choices in food are determined by what can be produced in the short growing season. There is also the practicality issue that foods are consumed to provide the extra energy needed to remain warm, and are considered heavy. The most popular choices for meals include bread, butter, meats, potatoes and eggs. These are incorporated into almost every dish at every meal in some capacity. Fruits and vegetables are enjoyed but seldom used in the bulk of most dishes, being almost a garnish instead.
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| − | The monotony of the variation on the same food theme is broken up by the addition of foods such as mushrooms, lard, cabbage, milk, curds, cucumbers, tomatoes, berries, apples, garlic and onions. Beer and berry ale are regularly drank, although a fermented beet beverage is the most popular choice for people of all classes. Whey separated out from the curds is used to pickle and preserve fruits, vegetables and even meats for winter storage.
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| − | ===Vavardi Cuisine===
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| − | Food is an obsession in the Vavardi culture, and meals are expected to be a delight to all the senses. A traditional Vavardi meal is served one course at a time in an order curated by the host. The number of courses grows with the wealth of the host, but even poor households would try to serve at least two distinct courses on their own and be embarrassed to serve less than three to a guest. On the other hand, it is expected that a guest will try at least a small amount of all courses for which he is present, and the Vavardi palate is usually both adventurous and quick to form an opinion.
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| − | A wide variety of ingredients are used in Vavardi dishes. Fresh fish and other seafoods are especially popular, but other meats are also used, both
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| − | cured and fresh, as are other proteins like cheeses, nuts and eggs, often in combinations of several different proteins. Rices and pastas are more
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| − | popular starches than potatoes, which are eschewed as bland, and hot, fresh breads are included in most meals. Fruits and vegetables are used heavily, but they are incorporated into the dish itself. Side dishes have no place in Vavardi cuisine, and foods that are unaltered, like straight vegetables, are considered crude. Any single course is expected to stand on its own, presenting a cohesive interplay of flavors and textures, whether it be a few marinated olives or an extravagant meat dish..
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| − | Seasoning and sauces are considered highly important. According to the Vavardi mind, the flavors should be subtle and sophisticated, not overpowering the flavors of individual elements. Wealthy households make use of a wide array of expensive, imported spices, while even poor households make a point to keep a small herb garden with as much variety as can be managed. Blandness is practically unforgivable in Vavardi cuisine.
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| − | The Vavardi have several other thoughts around food and meals that are sometimes considered odd in other parts of the kingdom. Fancy pastries are
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| − | well-loved and considered an artform, but it is generally believed that they should be purchased from professional patisseries instead of made in the
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| − | home. Subtleties are considered the height of style foods made to resemble other objects. Wine is more popular than beer or ale for table drinking, but harder alcohols, such as the famous Capuan brandy, should be served as their own course. Dairy products are more likely to come from goats rather than their bovine counterparts, although milk is not considered a beverage but is instead consumed in cheeses and yogurts.
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| − | Most foreigners knowledge of Vavardi food is highly focused around the extravagance of upper class cuisine, perhaps because even lower class Vavardi
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| − | attempt to emulate that decadence in their own food. Servants eat the leftovers from their masters table as an expected perk of the job; the expected portions ensure there is always plenty for them as well. Other lower class Vavardi are expected to push their finances to make good food, as
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| − | it is considered a priority, and they make dishes similar to the upper classes that omit expensive imported ingredients, and make use of greater ratios of rice or pasta to meat.
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| − | ===Charali Cuisine===
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| − | The Charali people subsist largely on a diet composed of meat due to their hunter and gatherer nature. Most of the animals that the Charali have with them are horses, dogs, and sturdy cows. They strive to make full use of each animal that they kill for food, thus drinking mare's milk, tanning the hides of sturdy cows used for meat and milk, and working the hair of horses bred for riding into felt.
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| − | The Plainsmen are known for their unique use of things found in the environment to use for food in times of scavenging and gathering. Of
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| − | specific note is the use of long grasses in most meals made in Charali homes. It is said that the grass adds a special flavor to each dish and that its nutritional value is high. In the Charali quest to make full use of each part of their kills, they have developed many delicacies that perhaps the average Lithmorran would think disgusting. Charali are known to suck the marrow from animal bones or to drizzle it on their meals as a form of dressing. Another food-related custom in Charali is that in order for the senior-most woman in a tribe to ascend to power, she must swallow
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| − | the eyes of a horse whole. It is said that this will double her honor, thrice her loyalty, and halve her enemies.
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| − | ===Hillish Cuisine===
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| − | 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.
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| − | 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).
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| − | 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.
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| − | 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.
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| − | 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.
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| − | Roots, squash, and melons keep Hillish clans fed year-round, and small herb gardens will often contain at least cardamom and bear garlic - their
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| − | 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.
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| − | ==Popular Recipes==
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| − | (Insert picture with detail)
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| − | For now it is just potatoes in here.
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| − | ''Return to the [[Portal:Culture|Culture Portal]].''
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