Cultural diets and dishes

Kith Food

Kith are the most spread out geographically of all of the races and have the most varieties of cuisine. The kith also engage in the most trade utilising trade networks. This makes their dishes more widely accessible and less focused on the locality of ingredients. Kith are highly separated by class and so there are slight differences between the food that a commoner would eat versus a nobleman.   Most kith will eat two meals; breakfast and supper each day. Meals in the middle of the day are typically reserved for labourers and the wealthy, eating in the middle of the day is considered slovenly if you are a common person.  

Common Kith Dishes

Breakfast:

Porridge, Golden sops, ale, bread and green cheese, fish and almond pate on bread, congee with boiled eggs with smoked eel.  

Lunch:

Hand pies, salt-baked Sprat with potato dumplings, Mollasses bread with green cheese, dried fruit and nuts, Dried sausage with barley soup and vegetables.  

Dinner:

Portage, Fromenti, Roast meat with Appulmoy, mushroom stew with root vegetables, paella with yak and shellfish, Spaetzle with peafowl and green cheese, chowder in bread bowl.  

Sweets:

Apple fritters, cold almond rose puddings, hot honey puddings, lavender bunt cakes, stewed pear with honeyed figs and blue cheese, Salted honey pepper crackle.  

Noble Kith Dishes:

Staple dishes for the kith upper class don't vary dramatically, its common to see item like ale, bread and eggs for most breakfast spreads, what does tend to very is the access to fresh food, noble tend to eat more fresh fruit and lest less preserved meat than their poorer counterparts. They favour roasting meat and like to glaze their dishes or serve them with sauces. Noble food tens to be more heavily spiced and is served with not only ale but wth a range of other drinks including wine and mead. The noble class also partake in stunt food as a form of entertainment, fr the richest of Gand they like to show off their wealth in the form of extravagant and fantastical dishes, this could include creating chimera foods, made from multiple kinds of meat or creating beautiful and delicate sugar sculptures.  

Orc Food

Orcs pride themselves on their culinary abilities and use a lot of slow-cooking techniques and careful meat preparisation. Most of their meat is either raised from birth or hunted at a suitable age. There is a deep respect for the animals that are being consumed and wasting is considered a reverent act. There is a big emphasis on food prep, meat is marinated and cooked slowly over many hours or even days There is emphasis on eating as much as possible of the animal as possible with very little wasted.   Orcs tend to live in communities inland, meals can vary depending on geographic location but many of them remain the same with only ingredients swapped out. Orcs tend to eat in communal spaces and most orcs do not have an area to dine at in their houses but instead sit in communal dining spaces. Food is often shared and exchanged with the evening meal being the largest and most varied in dishes.  

Components of orc cooking:

Ham, stone fruits, eggs, rice and barley, oats, salt-cured meat, root vegetables, flat bread, game meat, fresh-water fish, cattle, potatoes, milk, bone broth.  

Orcish Meals:

congee with game meat, wood ear fungus and chestnuts, tanjine- from yak and root vegetables with fufu, eggs baked in stone fruit with flatbread and barley porridge, salted baked roots with ham and bone broth, baked eggs with rice and game meat, Salt-cured meat with chestnut stuffing and boiled tuber dumplings, berry coilis with nuts and syrup dumplings.  

Goblin Food

Goblins are obligate carnivores who require a meat based diet, their teeth are sharp and designed for ripping meat and cracking hard materials like shells and nones, Thy have long talon-like sails that are great for scraping snails and mollusks from their shells. They do eat small amounts of plant matter and carbohydrates but these do not make a staple part of their diet.   Goblin diets mostly revolve around meat sources that are accessible through either hunting, gathering or scavenging. Goblins have the stomach to eat raw meat but will mostly cook their meat for more nutrients and to prevent disease and bacteria contamination. Cooking food is important to goblin culture as they have a strong tradition or oral story telling which is used to worship Jarmine- Creator of the trow goblin. Goblin's have a propensity to eat small meals but eat often. Most oftheir cuisine are small dishes that have now been adapted to emulate a full kith meal, which fits in with the busy schedule and work day of Gand.  

Components of goblin cooking:

dried crickets, Threaded mealworms, giant water bugs, blood sausage Kidneys, liver paste, milk, meat pies, baked small fish, Pan fried smelt Mystery meat, meat parcels, hard boiled eggs, shrimp, Fried moss, Moss snails, seaweed.  

Goblin Meals:

Raw moss snails with beef kitfo wrapped in seaweed, simmered giant water bugs in spiced broth and topped with dried crickets, Garbage soup- whatever you can find! tossed in a pot with spiced and left to boil over several days- served communally, Salt-baked smallfsh, with hard boiled eggs and baked tuber, Blood sausage and dried kidneys with fried sea moss, braised ox tongue with fried moss, Pan fried smelt with dried mealworms and fresh-shucked oysters, Milk soup- with boiled bones, seaweed straps, fish maw and dropped egg ribbons.  

Travel food

Travel food tends to be small in portion and require little prep they are protein and fat-rich. When food is in abundance or travellers are planning to set up camp for a while favoured meals include stews and potage as these are filling and warming.Sharing foods that require salt or vinegar are seen as a sign of respect to be as they are more costly and flavoured than simply drying. It's common curtesy to share bread and ale with fellow travellers as they are staples. But items like pickles, cheeses, cured meats are often too good to be shared. Most seasoned travellers know how to prepare food to last, but some will hunt game from the land, certain areas are classified as the king's land and hunting can lead to arrest, or hefty fines. Some travellers will sell food to others on busy roads outside of cities some even set up mobile food stands complete with cooking stations.  

Travel Food:

Mixed pickle (radish, carrot), Dark herbed bread, dried apples and prunes and figs cured sausage, hard cheese, Chestnuts, smoked chicken livers, hard tack, flat bread, wild mushrooms, smoked silverfin, Gherkins, molasses bread, Jerky, Oats and rice, porridge, stew, potage.  

Festival Food

The Abstain

The Abstain involves a period of ten days in which citizens follow dietary and lifestyle restrictions governed by their lord or governing power, common foods to be abstained from includes alcohol, animal products and flavourful foods.  

Festival food:

Ale, bread, dried nuts, lentil stew, barley porridge, fish in broth, rice porridge, roasted and boiled vegtables.  

Saints Solstice

Also known as Marcestra’s Eve this is a vibrant time of festivities and merry-making. The food is bright and spiced and mostly comes from food vendors who temporarily set up on the street, some food are full meals designed to be eaten at the stalls and some are small morsels designed to be carried around to eat during the festival.  

Festival food:

boiled syrup dumplings, fruit tarts, skewered meats, flat cheese breads, pressed almond confections, stews and burned rice.  

Prosperity Solstice:

Prosperity Solstice is the last and largest holiday of the year its a time when everyone partakes in a lavish feast and dines to their heart's content the food is flavourful and spiced, certain delicacies are only served at this time of the year such as Poet- a fortified wine drink. This is when meat is roasted to perfection and dressed with delicate sauces, this is when delicate desserts are created and royal chefs start to prepare week in advance.  

Festival food:

Poet (beverage), glazed ham, salt-baked vegtables, wine simmered eel, minced meat pies, glazed boar meat, Roasted peafowl with chestnut stuffing, pork and apple pies, Lemon poppyseed cakes, Kissel, rose pudding, simmered pears, sugared Pearlberry.  

Drinks

Drinks are just as culturally important as food and have their own purposes, many people will drink ale as part of their diet but there are many, many more options. Some teas even have medicinal purposes like that of muckbark tea, which is said to have a strong painkiller and anti-inflamartory effect. Some drinks like Poet are intended to be consumed during festivals.

Alcoholic:

Mead, ale, beer, Poet, Port, wine, posset, grog  

Non-Alcoholic:

Yerba mate, Mukbark Tea, Jesterweed tea, burnt tea, milk, kvass, kefir, pine needle soda, switched.