Ichorian cuisine: Difference between revisions
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'''Ichorian cuisine''' | '''Ichorian cuisine''' consists of the {{wp|cooking|culinary}} traditions and practices of [[Ichoria]], or alternatively to the wider culinary practices of the Ichorian diaspora and former colonies worldwide. | ||
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. | Historically, Ichorian cuisine began as a collection of regional cooking traditions, in no small part owed to the politically fragmented nature of the territory. This culinary wealth largely remains to this day, despite the successive integration of the modern nation through dynastic and military means. 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. Examples include {{wp|chili pepper|chilies}}, {{wp|white pepper|white}} and {{wp|black pepper}}, {{wp|vanilla}}, {{wp|paprika}}, {{wp|cumin}}, {{wp|saffron}}, {{wp|cinnamon}}, {{wp|clove}} and {{wp|allspice}}, the last three not only in desserts but also as important components in plenty of savory Ichorian dishes. | ||
The style associated with modern Ichorian {{wp|haute cuisine|high cuisine}} can be directly linked to the practices of medieval {{wp|chef|chefs}} at the service of the royal {{wp|Court (royal)|court}} and higher {{wp|nobility|aristocracy}}. These men and women would pen some of the earliest published {{wp|recipe}} collections of medieval Western [[Aurora (continent)|Aurora]], collectively contributing to the rise of Ichorian cuisine not only as a national {{wp|gastronomy}} but as an independent school of the {{wp|culinary arts}}. This formalized craft would spread from the top down, first to the tables of the nobility at large and of the urban {{wp|bourgeoisie|mercantile class}} and gradually to the rising {{wp|middle class}} of the {{wp|industrial revolution|industrial age}}, simultaneously influencing and co-opting elements of the popular regional styles. | |||
Modern Ichorian cuisine is characterized by its simplicity, prizing the quality, seasonality, and locality of its ingredients and eschewing complex preparations. Moreover, great emphasis is given to the idea of "{{wp|taste|gustatory}} balance", not only in regards to a dish's flavor combination but also to its pairing with other dishes and even to its sensory presentation. This bipartite 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. | |||
== Meal routines == | == Meal routines == | ||
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===Lunch=== | ===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 {{wp|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 {{wp|fruit salad}} to | 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 {{wp|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 {{wp|fruit salad}} to more complex dessert dishes. | ||
===Dinner=== | ===Dinner=== | ||
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=== Alcoholic beverages === | === Alcoholic beverages === | ||
====Wines and grape spirits==== | |||
[[File:young wine.png|thumb|left|Traditional harvest using ladders to pick grapes from vines trellised on high pergolas]] | |||
{{wp|Wine}} is a widely consumed drink in Ichoria and has been so for many centuries. The oldest archaeological evidence for wine-making in Ichoria dates back to pre-[[Ancient Elyria|Elyrian]] times, over 5000 years ago. During Elyrian rule, wines produced in modern-day eastern Ichoria were exported across the Empire and remained one of the major export goods of post-[[Calamity of Elyria|Calamity]] polities in the area well into the Middle Ages. In the modern day, Ichoria is one of the largest wine producers in the world, with over two dozen different {{wp|Appellation|winemaking regions}}, several endemic {{wp|wine caste|wine castes}} and many renowned native wine varieties. | |||
{{wp|red wine|Red}}, {{wp|rosé wine|pink}} and {{wp|white wine|white}} wines are all produced in Ichoria. {{wp|Vinho Verde|Young wine}} is a specific kind of wine only produced in the northeastern region of the Alikon, slightly sparkling as a result of {{wp|malolactic fermentation}} and mostly consumed and appreciated locally. The nation is also home to a variety of {{wp|dessert wines}}, be they {{wp|fortified wine|fortified}}, {{wp|straw wine|raisin}}, or {{wp|Ice wine|ice wines}}, the most famous of which are {{wp|Port wine|Lyrian Tawny}} and {{wp|Madeira wine|Helurian}}, both fortified wines, and Crystal, an ice wine from the mountainous region of Yvania. A variety of brandies are also produced from the distillation of grape wastes from wine production, which may undergo {{wp|Rectified spirit|rectification}} to produce Malice Water, a common base in the production of {{wp|Tincture|tinctures}} and {{wp|Cocktail|cocktails}}. | |||
Latest revision as of 22:03, 10 April 2020
Ichorian cuisine consists of the culinary traditions and practices of Ichoria, or alternatively to the wider culinary practices of the Ichorian diaspora and former colonies worldwide.
Historically, Ichorian cuisine began as a collection of regional cooking traditions, in no small part owed to the politically fragmented nature of the territory. This culinary wealth largely remains to this day, despite the successive integration of the modern nation through dynastic and military means. 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. Examples include chilies, white and black pepper, vanilla, paprika, cumin, saffron, cinnamon, clove and allspice, the last three not only in desserts but also as important components in plenty of savory Ichorian dishes.
The style associated with modern Ichorian high cuisine can be directly linked to the practices of medieval chefs at the service of the royal court and higher aristocracy. These men and women would pen some of the earliest published recipe collections of medieval Western Aurora, collectively contributing to the rise of Ichorian cuisine not only as a national gastronomy but as an independent school of the culinary arts. This formalized craft would spread from the top down, first to the tables of the nobility at large and of the urban mercantile class and gradually to the rising middle class of the industrial age, simultaneously influencing and co-opting elements of the popular regional styles.
Modern Ichorian cuisine is characterized by its simplicity, prizing the quality, seasonality, and locality of its ingredients and eschewing complex preparations. Moreover, great emphasis is given to the idea of "gustatory balance", not only in regards to a dish's flavor combination but also to its pairing with other dishes and even to its sensory presentation. This bipartite 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.
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 more complex dessert dishes.
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.
Drinks
Khota
Khota (meaning brew in Elyrian) is a term referring to a wide range of beverages prepared by steeping one or several ingredients, particularly herbs, in boiling water. Khota may be drunk either warm or cool, neat or sweetened with sugar or honey, and may also be blended with milk, cream, or dairy substitutes. Traditional ingredients include mint, lemon balm, rosemary, chicory, toasted barley and hibiscus, while tea, mate, and ground coffee are more recent additions.
The khota ritual is one of Ichoria's most emblematic customs. Families and businesses prize themselves on the herbal profile of their brews, and the drink is commonly offered to guests as a hospitality custom. Pre-made mixtures for home consumption can also be purchased at most supermarkets, with many variants of the drinks being known by shorthand names both commercial and customary in origin. Traditional ware includes the khota pot itself, a strainer where the loose herbs are placed to steep, the khota bowls from which the beverage is drunk, as well as jars or pitchers for additional ingredients such as milk or sugar.
Alcoholic beverages
Wines and grape spirits
Wine is a widely consumed drink in Ichoria and has been so for many centuries. The oldest archaeological evidence for wine-making in Ichoria dates back to pre-Elyrian times, over 5000 years ago. During Elyrian rule, wines produced in modern-day eastern Ichoria were exported across the Empire and remained one of the major export goods of post-Calamity polities in the area well into the Middle Ages. In the modern day, Ichoria is one of the largest wine producers in the world, with over two dozen different winemaking regions, several endemic wine castes and many renowned native wine varieties.
Red, pink and white wines are all produced in Ichoria. Young wine is a specific kind of wine only produced in the northeastern region of the Alikon, slightly sparkling as a result of malolactic fermentation and mostly consumed and appreciated locally. The nation is also home to a variety of dessert wines, be they fortified, raisin, or ice wines, the most famous of which are Lyrian Tawny and Helurian, both fortified wines, and Crystal, an ice wine from the mountainous region of Yvania. A variety of brandies are also produced from the distillation of grape wastes from wine production, which may undergo rectification to produce Malice Water, a common base in the production of tinctures and cocktails.