Ichorian cuisine

Ichorian cuisine is characterized by its simplicity, prizing the quality, seasonality, and locality of its ingredients while eschewing complex preparations. This ethos is the commonality that unites a plethora of different regional and local culinary styles, influenced by different climates, geographies and historical influences to form the patchwork that is Ichorian cuisine as a whole.

The Allonic sustenance of western Ichoria’s cooking contrasts with the Valentine influence of the eastern regions, both of which, in their penchant for seafood and fish, contrast with the meat and vegetable-based diet of the mountainous interior. The influence of Ichoria’s former colonial possessions is also notable, especially in the wide variety of spices used. Chili peppers, white pepper and black pepper, vanilla, paprika, cumin and saffron, cinnamon, clove and allspice, the last three not only in desserts but also as important components in plenty of savory Ichorian dishes. Moreover, much like these spices, many dishes that were once regional have proliferated with variations throughout the country, with some formerly local delicacies having reached the status of true national dishes.

Meal routines

Breakfast

Breakfast is traditionally a quick meal. Classic elements include sweet or savory bread rolls topped with butter, fresh cheese (which may be produced at home), and fruit jams and jellies such as quince paste. Coffee (served black or blended), milk, milk of rushes, milk of orchids and tea are common breakfast beverages. Baked goods and confectionery are also available at cafés, which overwhelmingly open early and begin serving breakfast as early as 6 AM.

On the weekend or on holidays, breakfast may consist of a heartier meal. Dishes served may include potato tortes or a variety of toast sandwiches and other bread dishes, with cheese, egg and cold cuts as common ingredients. More complex baked goods, both savory and sweet, are also standard fare.

Lunch

The exact nature of lunch varies widely depending on circumstances: during the week, a typical "working lunch" is a fast meal, usually consisting of a soup and a main course. These are commonly provided by a corporate or school canteen. The "queen of the meals", however, is the Sunday lunch. Historically a family affair, neighborhood luncheons became a growing trend in the mid 1500s, with rural flight, urbanization and family splintering leading to new forms of communal bonding. Weekend meals in general may begin 30 minutes to an hour past noon and extend for hours on end. A main course of roast meats, grilled fish or seafood is standard, with geographic and seasonal variation, while desserts may range from the simpler fruit salad to the more complex Cooked Cream, Apple Azharene or Yvanian pudding.

Dinner

As the meal most likely to see the whole family coming together at the end of the day, dinner is second only to weekend and holiday lunches as the most complex meal. Dinner can generally be understood as a three course meal: these are the main course (which is the main source of protein, be it meat, fish, seafood or plant-based) the side dish (an accompanying "palate cleanser", commonly a salad or refreshing appetizer), and the dessert. Water, particularly mineral water, is a must-have at the table, as is one or more accompanying beverages, such as wine, cider, beer, soda, or other non-alcoholic light drinks. Bread is a universal accompaniment, and main courses are often served with vegetables, as well as staple carbohydrates like potato, rice, noodles or yams.