Diet and Cuisine

Diet and Cuisine of Asdaran Cultures

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Staple Crops

Grains

pepperwheat: a grain with fruit like a pepper that opens and yields grains. It comes from Ascrolia. It is cultivated throughout the Pallathantic, especially in Vimalia.

gukka: a bluish white grain, shaped like bloated rice grains. It originally comes from Eurithia.

Other Crops

kuddy: a potato-like, edible tuber which has a skin with a reddish to brown color, and an interior with a pinkish hue—it comes originally from Ptohlia. It is shaped longer than a conventional potato and has eyes like a potato.

Alcoholic Beverages

See also: List of Spirits, Beers, and Wines of Asdar

Basningian Beer: a desert beer, somewhat sweet and spicy, and little heady. Zirtz: A Kalikán brandy that packs a hard punch.

Cheeses

Breads & Crackers Gruv: an orange biscuit from Osfandia.

Dishes

Meat

Fish

chanter: a fish common throughout the Pallathantic, similar to codfish. Chanter and Kuddy: compare "fish and chips"

Miscellaneous

Pasmaligg:

Dietary Prohibitions

Zephasia: As they believe the gods of chaos can only assume the shape of those who eat pork, Zephasians aren’t too keen for pig meat. It’s just as well, since in their warm climate swine are not always the most sanitary choice. Many Dagaithi observe this prohibition. Zephasians who adore the Tekmyri or otherwise value them often refrain from eating turtle meat. It’s certainly bad form to eat turtle meat in the presence of Tekmyri.

Various New Animals from the foregoing Hingko: a fat lizard of western Sahimb Plains which the locals use for meat. It tastes like really lean chicken.

kawchi: a dark red tea made from kawchi leaves, imported from the Shadrimporee Islands, Thracian colonies of the Askonian Ocean. Drunk widely throughout the Pallathantic and especially in Thrace. Mildly stimulative and slightly bitter.

Regional Cuisines

Ithatia

A flotilla of islands, Ithatia depends much upon the sea for her nourishment. Fish, shellfish, octopus, and sea salt are important components of the diet. By ship, it is easy to import foods from elsewhere in the Pallathantic. Local and imported wines are also favored.

Deliops

• frantle bean: a bland, mellow, yellow bean with three distinct lobes, from Deliops.
• chanter: a fish like cod that is much eaten in Ithatia

Pytharnia

Staples

Thriskle: Pytharnic wheat—it is similar to a cross between wheat and rye.

Dragonberry: a berry-fruit of northern and central Pytharnia so called because its leaves resemble a dragon’s wings. It is orange at first, but turns dull red when ripe. It has a strong, sweet-tart taste and numerous, small, black seeds.

Meat

Beef: beef is favored by the ruling and merchant classes and the peasant class when they can afford it.

Lamb & Mutton: sheep's meat is commonly eaten by both the ruling and peasant classes.

Pork: everyone eats pork except those few with religious prohibitions like Yalists and some traditional Incarnandists and those few who are vegetarian or vegan.

Prepared Foods

Grain

Gorecrumb: A bread in which is baked a medley of ham, cheese, and bland vegetables. It comes from southern Pytharnia, originally from Gonfaloy.

Dairy

Parphendy Cheese: a reddish cheese with a distinctive, mellow savor, from Pytharnia.

Danona

• swee: a golden red, spiral-shaped gourd with a rather sweet, pasty fruit, from Oliblish.
• Vespis: a dry, dark, fizzy Danonan wine made from an indigenous fruit. Even its vapors are mildly intoxicationg.
• Malmus: a soft, black bread from Danona.
• Chuzze: a Jykki stew made from entrails and desert fruits. The source of entrails is often at odds with the tastes and mores of other races.

Ebinóë

• abature: a green citrus fruit with a thick, spongy rind. It grows on abature vines and comes from Ebinóë. It has a tart, juicy fruit.
• Formolian Wine: a strong, red wine from Formolia (Ebinóese)
• Azotis Cheese: a sweet, dry cheese from Ebinóe.
• Harmonic Butter Sauce: an Ebinoese sauce made from butter and various grain and fruit extracts which reputedly mutates to complement and blend with whatever food it embellishes.

Erserce

• Erserchy Wine: Ersercese Wine

Corundy

by cultural regions

Aracusia

Staples

Baked Goods

• Belve: a long-shaped bread from Corundy.

Jathya-Dhumi (Vimalia, Rhiony)

Staples

Grains

• Gukka

Other

• Kuddy

Wines and Spirits

Rhionian Wines

Jecubia

See Lucacia

Tassan

• Midretassene Wine: A sweet, red wine, a rather potent draught and beloved by the Moigthe.

Lucacia

• bread, pork, fish, and cheese are common elements of Throvian cuisine. Wine and beer are equally loved, with the wealthy and cultured preferring wine and commoners preferring beer.

• Eggs Frantigoriac: eggs cooked in the Frantigorian manner, which is beaten, thinly fried, and then rolled like a scroll. It can be filled with cooked, ground sausage, or grated cheese, or both. When stuffed, they are called 'fat eggs frantigoriac.'

• Chanter and Kuddy Soup: a soup made with chanter (cf. codfish) and kuddy, sometimes with kale added.

• Goscogne Blanche: White Wine from Goscundy

Aurice

Main article: Aurician Cuisine

Baked Goods

• Dascoon: a fried bread, popular among the lower classes of Aurice.
• Nanche: cracker or biscuit
• Baronhead Rolls: shaped like the hats that barons originally wore.

Broths and Soups

• Samail: a ragout of beef, onions, kuddy and herbs. It comes from Aurice.
• Jibbish Chowder: often made for the poor, from the flesh of old gibgibsews, slow-cooked for days to soften it.

Desserts and Sweets

• Crasta: candy twisted in the shape of a twisted tapering horn, like a seashell, usually flavored with mint, peppermint, or black licorice.
• Zuftee: little radish cakes for breakfast
• Harpce: small pastry-balls that can be either savory meat-filled or sweet fruit-filled.

Wine and Spirits

• Castle Rhouvain the Mage: A wine from an island vineyard in the lagoon

Miscellaneous

• Jona Cheese: a soft, reddish cheese with a sharp taste
• Bustrous: a mixture of curd and cooked grain

Meals

Breakfast

A typical Aurician breakfast for a prosperous person consists of zuftee, eggs frantigoriac, kawchi, and bacon or sausage. If the eggs frantigoriac is served 'fat', then there is typically not bacon or sausage served separately. A working poor person may have to make do with hot broth and bread or zuftee if possible.

Midday Meal

Not all people can afford three meals a day. For most, this meal is optional. Poor people may suffice with a roll of bread or nanche (crackers or biscuits). In the winter, commoners will have a bowl of broth or soup and a roll of bread. For the wealthy, the midday meal is a kind of light supper with fewer courses, about three or four.

Supper

The evening meal is served early, especially in the warmer times of the year when Auricians also have the broge. This meal can vary highly based upon the resources of the diners and the occasion. An Aurician supper for a prosperous peasant family will typically consist of soup, a main dish, bread or grain dish, a cooked vegetable, table wine, and possibly a dessert of sweetened fruit. For a wealthy family, a supper will typically have six courses or more.

Broge

Main article: Aurician Broge

A broge is a light meal somewhat like a continental breakfast, enjoyed around 21 o'clock (which is the last quintary of the day), a better broge consists of a dessert, such as cake, pie, sweetbreads, confections, zuftee, mincemeat, cheese, or shellfish, finished off with a glass of wine, brandy, or good beer. For those less well off, a broge is a soup of broth and coarse bread or candy when they can get it, served with a glass of beer or ale. A broge is not served during the cold season of the year.

Barathorn

• Grundger Beer: a Thryth beer (Barathorn).
• Kneckergum: a hearty cheese from Barathorn.

Glaye

• Cala Wine: a champagne from Glaye.
• Radish Soup: A popular Glaike soup made with Glaike radish and kuddy.
• Cherinelle: a Glaike dessert composed of crushed fruit and served in a pastry.

Zephasia

• Addenou Cheese: a hallucinogenic cheese from Zephasia.
• Livala: a Zephasian cheese made from Anaid milk.
• Skapo Cheese: a sharp, moldy cheese from Zephasia.
• P’tandree Gui: A Zephasian main dish composed of roasted tihjaia meat served with vegetables, aged, cured, and spiced bamboo, and shib sauce.
• Pysa sauce: a spicy, fruity sauce for meat, made in Zephasia.
• Shib Sauce: a mild, creamy sauce made from anaid milk. From Zephasia—it is used on P’tandree Gui.
• Anaid: an ornery stock animal with the vague appearance of a cow and the size of a large sheep. It has a somewhat thicker coat. It chews its cud and has a bovine’s hooves. They provide mediocre beef, but give a rather creamy and sweet milk. They thrive on the cool, mountainous slopes of Zephasia and their cream is used for wonderful cheeses.
• Tihjaia: A sluggish, tree-dwelling winged mammal, the size of a large domestic dog. It has a short coat and looks depressed most of the time. The Zephasians consider it a delicacy of cuisine.
• Taikeerin: turtle meat prepared with spices and gukka and served in the turtle shell. It comes from Zephasia.

Wines

See also: List of Spirits, Beers, and Wines of Asdar

• Wine Origin Notes
• Erserchy Erserce
• Midretassene Corundy
• Castle Rhouvain the Mage Aurician isles
• Cala Glaye

See Also

• List of Spirits, Beers, and Wines of Asdar
• Aurician Kitchen Brigade