Commoner Cuisine

A commonly found kitchen in TECT.

Commoner Cuisine, simply put, is the overarching cuisine and culinary arts found throughout The Empire of Common Territories and its colonial holdings. When speaking of the cuisine and culinary arts of TECT, both are colloquially known as the "Art of Commoner Cuisine" or "Kunst des Kommonisch Küche" - literally translated as the "art of Commoner cuisine," "kitchen," or "cooking" in Commoner German. Commoners have practiced various culinary arts, including the practices of preparing/gathering ingredients, since ancient times due to survival as a people and the cultural traditions built over the past three millenias. These traditional values handed down over the generations to Commoners includes strict professionalism as both an artform and profession, dedication to bettering the artform, respect given to all products of the artform, and admiration to those individuals whom perform the artform, regardless of their position. Regardless of cooking for the home or in a profession, cooks are seen as deserving of the utmost admiration and their creations deserving of the same level of respect; to many, these traditions are also religiously upheld. Observering strict table manners, respectable treatment towards cooking staff and their product, and often displayment of worship are commonplace in TECT. For Commoners, the cultural and historical significance of the culinary arts cannot be understated. For example, Emperor Siegmund Steinmann (self proclaimed "Maximus XIV") was said to have both loved and respected his personal cooking staff so much that besides their already generous pay, Siegmund often gifted careered cooking staff with plots of land and minor titles of nobility whenever they would retire from old age; even towards staff that left to found their own businesses Steinmann showed support, donating equipment and gifting operating funds frequently to local startups. There is also the story of the now Saint Philomena. Born an orphan, Philomena grew up in poverty until she married a man who blessed her with several children. A plague of some kind spread throughout the country and claimed thousands of lives, including her family. Instead of wallowing in grief, Philomena established a soup kitchen with the assistance of both the local church and local temples to feed other survivors and disenfranchised peoples. Although Philomena's existance is still somewhat unproven, it is said that at least her namesake fed millions of starving people with only asking for ingredients as payment if they had access to any; her generosity and dedication to the culinary arts not only earned her respect, but cemented her into Commoner History as Saint Philomena to Christians and "Philomena des Feuerstelle" (Philomena of the Hearth) in TECT Mythology. It is traditions and figures like these that play signifigant parts in keeping the culinary arts a deeply respected set of skills and traditions upheld by Commoners to this day, fueling an ever more diverse culinary culture in TECT that continues to flourish as progressively rich population.

To ancient Commoners, Küche, the Angel of the Culinary World, was the deity who brought the practice of cooking and hospitality to humans. He is widely known as the "Chef God" in TECT Mythology who cooks food for all his Angel kin (and guests) during a gathering or for special tributes; Küche is also the Angel of Wine (wine, winemaking, and grape cultivating), Festivities, and is worshiped as a Harvest deity to some. According to ancient texts, Küche was responsible for teaching early ancients how to use fire to cook meat and boil water, what plants could be eaten and what trees produced fruit, and for teaching how to grow and cultivate these many resources; he taught ancients about animals and their anatomies, how to extract proper cuts of meat from them, and how to raise and maintain healthy livestock. Küche's lavish festivals and parties he either hosted or attended were also famous events that all races (mortal and deity alike) attended and where humans stole trade secrets from Küche to use in their own hospitality/cooking. Although Küche is better known for cooking and hosting festivities, he rarely took part in such activities merely as a guest. The most valuable lessons Küche brought to ancient Commoners was how to use cultivated food crops, store their ingredients to preserve them, and utilize cooking methods, recipes, and uphold many other culinary practices/standards befitting chefs. Ancient Commoners were so thankful to Küche for his deeds that they address the very culinary arts he helped produce with the pronoun "des", which is a masculine pronunciation for words in the German language; the meaning behind this is to literally speak through Küche and use his knowledge as a vessel to produce culinary art - literally praising "him" or Küche for the culinary arts you're performing. Chefs/Cooks are referred to as their rank or by "Koch" because one of Küche's teachings states "Jeder kann ein Koch sein!" or "Anyone can be a Cook/Chef!". Other noteworthy tributes to Küche include titles appointed relating to him, names and titles made in his honor for various topics/subjects, and various temples around the Empire (the original Temple of Küche is located in Empire City, TECT).

To explain it simply, "Commoner Cuisine" is made up of multiple cuisines that are popular based on the regions they originated in. From there specialty cuisines, such as those with special products or cooking methods, can be found within these sub-groups. Sub-groups developed/develop in specific regions where ingredients or practices are most common, however; an example would be the "Northern Ubreau Cuisine" located in northern Homeland State, which is a mix of Kunst des Grünes and Kunst des Meer because of their historical farming and fishing backgrounds - depending on who you talk to, this could or wouldn't be a Kunst des Bastard cuisine. Generally speaking, Commoners prefer vegetables, meats, and spices (salt is included here and is especially important); diversity begins with different regions having an abundance of one or another type of ingredient or substitutions for ingredients that make up their individual region's cuisine. There are three types of cuisines that any given region falls into: "Kunst des Grünes" (Greens), "Kunst des Meer" (Sea or other water habitats, not to be mistaken for Meer, Angel of the Sea), and "Kunst des Gewürze" (Spices). These fields, or cuisines as they are called, are unique to certain regions while the general Commoner ingredients (meats, greens, and some spices) are commonplace throughout the Empire in modern times; the specialty of certain ingredients, how they are prepared/used in cooking, and their availability are what makes these different cuisines unique from one-another. Over many centuries these cuisines developed many practices and individualized themselves to accommodate their people and revolutionize recipes; cooking techniques, tools, recipes, and ingredients are among many of the special features developed throughout history that improved the three main cuisines. Although in these modern times cuisines are not so limited to their originating regions, it is still widely believed that regions specializing in their own cuisine are superior to other regions that have begun cooking other region's cuisines. In modern times the wider distribution of ingredients, people, and knowledge of TECT's cuisines have made mostly isolated cuisines more readily available; for example, restaurants and learning facilities around the country specialize in all or some of these cuisines while many primary schools have culinary programs that can educate students on basic cuisine recipes and culinary practices from their own and other cuisines. Unlike ancient times, a restaurant can specialize in the des Meer cuisine but be located in a region dominated by the Kunst des Grünes cuisine, or a school in a Kunst des Grünes region can serve Kunst des Grünes food to their students. Culinary arts are among the most popular classes that are taken by students, especially since some classes are part of mandatory curriculums around the Empire; such examples include "Culinary History & Practice", "Restaurant & Hospitality" (which is often a secondary education course taught in high school), "Home Culinary", and "Food Science" - said examples are some of the most commonplace required and extracurricular classes in upper primary schooling (high school). Special schools that teach about the culinary world and how to cook/manage restaurants are becoming more popular as an alternative to many upper schooling public schools; these schools are called "Des Koch-Kunst Schulen", literally translated as "Culinary or Cooking Arts School." These schools offer the same basic education required by law for students, but as a trade school it primarily focuses its attention on culinary, restaurant management, and hospitality courses it offers. Secondary education trade schools have also become more popular as collage age students look for a stable career. Modern innovations have made cooking and eating any cuisine found in TECT easy and widely accessible all over the Empire; the same can be said for cuisines that can now be exported around the world easier through knowledge and commercial trade. A famous chef in TECT once said "Küche respektiert keine Grenzen." which translates to "Cuisines/Kitchens respect no borders/boundaries."

Commoner Cuisine is still a culturally important aspect to Commoner culture. There are two different fields to the country's culinary arts: Home Caretakers and Professionals. Home caretakers cook for their families, and while usually mothers/women in ancient times filled this role, males have risen in modern history as being more acceptable to being the home caretaker. Professionals in the hospitality industry work as professional (by art and trade) chefs in restaurants, instructors or cooks in learning facilities, as private chefs for clients, and many other fields that involve cooking based on hospitality. Both fields are respected for performing an essential role in society that is as much required as it is an art form; the primary differences between the two fields is that caretakers cook for their family as homemaker, earning no monetary income but gaining knowledge and fulfillment as a home caretaker - professionals cook for income, passion, or for the sake of art. In these modern times, however, Commoner Cuisine has also taken on more roles such as the wider hospitality field, conveniences brought by technology, and also innovation in the aspects surrounding the culinary world. Over thirty percent of the jobs in the TECT work market are culinary based (this means the job holder is a cook, chef, head chef, or of similar occupation that involved handling/preparing food).

Basic titles for kitchen positions were developed over time that reflected a person's rank/position in a professional kitchen. "Koch", which is a "Chef" or "Cook", is a basic title for occupation holders in the industry, though this title is often left for the chef in charge of the kitchen; "Stellvertretender Küchenchef" or "Deputy-Chefs" are Sous-Chefs in Commoner Cuisine, and "Küchenchef" or "Head Chef" is a kitchen title that means literally Head Chef or Executive Chef - this title is more often used then Koch for the kitchen leader. Other titles have been made for stations, types of product, and cuisine specific titles.

Cuisines

Vegetables remain a staple in many Commoner dishes.

Commoner Cuisine's development and traditions have steadily evolved alongside the evolution of culinary technology and the art form that is the culinary arts. Although in ancient times culinary practices were essentially for survival, as time passed and technology improved, the development of culinary art forms played huge roles in the evolution of the Commoner society as a civilization. The development of regional based cuisines almost sprouted overnight as people in certain areas learned local ingredients and practices differed to those in another region; although many things remained similar, ingredients, environment, and wildlife differed depending on region. Kunst des Grünes, Meer, and Gewürze each evolved from their surroundings and would eventually become the three primary cuisines part of the overall Commoner Cuisine. Commoner Cuisine itself embodies the similarities and traditions shared by all the cuisines of the Commoner people. Ingredients such as greens have always been a popular staple for Commoners no matter the regional cuisine - fruits (in the classification not the scientific sense) are rare delicacies for some but were always very popular among Commoners. Leafy greens like kale or cabbage, vegetables like onion and tomatoes, and fruit like apples and strawberries were some of the many basic agricultural ingredients abundant in ancient times that are still widely enjoyed today. Meat has always been enjoyed as a source of protein with cuts from cattle, chicken, lamb, and other game being very popular sources of protein for meals; depending on the region, however, fish and certain animals are served exclusively or more predominantly. Spices like rock salt and fiber material like basil played and important role in history and the development of the culinary arts; though spices like salt, spicy chili peppers, and basil would later play an important role in the des Gewürze regional cuisine and the overall Commoner Cuisine rather than serving as simple meal enhancers. While the regional cuisines often use the same or similar ingredients, what makes these cuisines unique from each other is how they are prepared and the traditional ways they are eaten; though it is common knowledge that things like ingredients often diversified regional cuisines from each other. The only exception to this rule is the newer non-region based cuisine that was developed during the last few decades, Kunst des Bastard.

The "Kunst des Bastard" cuisine as it is called (literally "Art of Hybrid"), is a Commoner cuisine that "steals" or blends ingredients and practices from the other three primary cuisines to craft a totally different cuisine style. A more simple explanation from the Commoner Restaurant Association (CRA) would be that des Bastard is an artistic style by nature in which all cuisines "Become One". It is often characterized as the most artistic and difficult Commoner cuisine because it takes knowledge of all the three predominant cuisines, an artistic taste in the culinary arts, and often luck or skill that's built up from years of experience to achieve the best results; restaurants that specialize in this cuisine are often highly rated and serve more wealthy customers - though more recently local restaurants and national chains have began serving this style of food, using its wide audience and ingredient count to attract customers. Essentially, a "Bastard", as the chef in des Bastard is called, combines the traditional three primary cuisine styles to produce a brand new concoction they see as innovative to Commoner Cuisine; although this is not rare outside TECT and it is nothing new in Commoner Cuisine anymore, the profession of it is still seen as both "innovative and disturbing" by many Commoners. Bastard chefs are often known for their talent since mixing and matching ingredients and practices from all over the Commoner Cuisine world requires skill, deep knowledge, and a lot of experience to truly succeed in as a chef/restaurateur. Though the field has become wider since the early 2000's with some Bastard chefs striving to make the most disturbing dishes possible while others strive to deliver innovative creations. An example of a typical "Bastard Dish" is a de-bonned large tuna that is stuffed with a stuffing made from meat and greens with some added added spices - it is then breaded, fried, and oven cooked until served on a dish decorated with edible leaves or some form of sauce. This is known in the Commoner culinary world as the "Gefüllte des Thunfisch"; variations are almost unlimited with some including different cooking methods, special sauces, and different fishes used. Bastard chefs will commonly tell you to eat this dish like an omelette, as Commoners eat omelettes that are stuffed with ingredients and eaten together in one forkful. An example of one of the most radical dishes known to the Commoner culinary world is the "Rinder Sauteed Köpfchen", or literally "Cattle Sauteed Brains." The dish is essentially a lightly sauteed salad with fried cattle brain as the main protein added on top; often called the "Thron von Köpfchen" ("Throne of Head"), it originally derived from an unknown rural des Grünes region where residents sometimes ate cattle brains and other animal brains as a protein replacement for meat. French dressing and other red based sauces are often poured over the brain on top of the salad as a design feature. Such a dish is disturbing to most Commoners and as such remains unpopular, but is otherwise a rare delicacy for those who seek it for thrill or taste.

To start from historically, Commoner Cuisine is as old as cooking itself. Most historians and culinary researchers believe cooking as an activity was invented around sometime 1,400,000BCE or 500,000BCE; although, research suggests cooking was more commonplace around 50,000BCE when humans began to settle down in communities to form civilizations. Commoners first used either common fire roasting from fire pits or boiled their food using innovative dug pit designs lined with stones and sealed with some sort of mixture. Once filled with water, hot stones taken from fires were tossed in to bring it to a boil and more hot stones were added throughout the session to keep it boiling. Roasting meat or boiling many ingredients became popular as humans discovered the benefits of eating cooked food. Boiling was especially popular as an option because it was safe, very universal, and it could cook larger meals depending on the construction of the pit-like pot. The practice became even further popular around 26,000BCE when pottery became popular and found uses everywhere - cooking was one of these uses with unglazed pots becoming cookery items. It was around this time large meals were especially popular as basic soups and feasts of meat and greens were cooked to serve many people. Preservation was also becoming vastly more important; drying, curing, smoking, freezing, burial (such as cellars), and eventually pickling became common methods of preservation since the beginning of civilization. Before cuisines were developed, stuffing meat with herbs and greens was the most popular dish at the time while boiled meats and vegetables were a very common meal for Commoners. A few thousand years before the modern era, oils like vegetable based oils were discovered; Commoners especially favored vegetable oils like soybean and olive oil because they enjoyed the taste, became a staple for cooking, and allowed for new techniques in preservation/cooking. Butter, which was also discovered around this time, also became a popular ingredient for foods or was used for cooking. During this time, however, cooking began to revolutionize with new practices and cooking methods being discovered. Oils and butter were used often after the 2nd century BCE for frying and seasoning dishes and ingredients. New tools and equipment were also constructed during this time frame; metal pots similar to pans, pots, and even a similar variant of the Chinese Wok were introduced during this era. Cast iron was the preferred choice of building material for these tools while older designed unglazed pots, ceramics, and stones were used for many culinary purposes. Wooden, stone, and metal tools also saw their first uses around this time. Materials and tools would once again advanced around the 17th and 18th century; during this time new metals, technology, and practices revolutionized the culinary world once more.

Kale and Mustard Greens are a popular ingredient used in Commoner kitchens.

The first believed professional establishment that served food and other basic culinary services were inns. Inns, also known as "Gaststätte", date back to about 500CE where they served customers by providing lodging for travelers and served food and drinks to them. Although in recent years, new evidence shows that small service stations that served food to customers existed pre-modern era. It wasn't until around 1,000CE that actual food serving establishments were known to exist; many of these were small establishments that served basic foods for a cheap price but there were also some establishments that served seated customers - these seated establishments were often attached to inns or other public service places. The professional kitchen, however, first began to appear in the 18th century with the first actual modern restaurant opening in Empire City in 1789; prior professional kitchens existed since around 20,000BCE as private cooks for royalty and nobles. The birth of the modern restaurant saw the creation of separate seating areas, an established menu, specials served daily, and could serve multiple customers at once. Commoners went head first into the idea of modern kitchens and restaurants, or as they called it, a "Küche". Enthusiastic about the new establishment ideas, many businesses and entrepreneurs rushed to follow the lead of TECT's original restaurateur Konstantin Stoppelbein - Stoppelbein created the first modern restaurant calling it "To The Crown" (or "Bis Zur Krone" in german) claiming the idea was an inspiration he had received from a previous Commoner Emperor from the afterlife. During the dream like vision he had, he said the indistinguishable Emperor claimed to have "eaten both private cooking and Küchenchef Küche's food - Küche's food prevailed immensely, he said. His Majesty wished his people could eat such delicious food in similar fashion as he enjoyed." After this, restaurants exploded onto the scene in many cities around the country - it is appropriately known in history books as the "Restaurant Boom". Since the 18th century, professional restaurants have become very popular while commonplace restaurants are the hidden black horse of the country's culinary world and economy. There are many kinds of establishments, but rating wise restaurants are reviewed by many industry specialists and the Commoner Restaurant Association based on a multitude of factors including service, food quality, and decor; the government rates establishments separately not on quality but on regulation of both health and sanitation practices. Today; food establishments, bars, and the Commoner Cuisine continue to grow as new innovations are practiced and new technology is discovered.

Kunst des Grünes

In des Grünes, salads, cooked vegetables, and mixed vegetable dishes were the staple of ancient Commoners and are still popular today.

Kunst des Grünes is a Commoner cuisine native to more farm rich and nature bound regions of TECT; such examples are forests, farming communities, and more hospitable farmable lands. In modern times, countrysides are also commonly des Grünes country. Des Grünes focuses on the use of greens such as vegetables, grains, and other harvested crops; some spices, like Basil and Parsley, that are grown are also plentifully used in des Grünes cuisine. Although vegetables aren't exclusive to des Grünes, nor are some other ingredients - des Grünes was the original cuisine that specialized in breads, seasoned vegetables, pasta, and was especially more creative in terms of soups. Fruits are still to this day more popular in des Grünes cuisines because fruit is both an agricultural product and a popular cold food item. Boiled greens, soups, salads, and other basic dishes were paired with meats, oils, and were often eaten in large groups during ancient times where they were cultivated since. As time passed on, des Grünes hardly did, with most dishes remaining the same until the 18th century where more unique dishes became the need of the day. Most dishes have barely changed while variants of these dishes continue to evolve.

Des Grünes was the first original cuisine in TECT. Born as the original, des Grünes was included more meat in its dishes to satisfy diets of ancients. Salads, boiled greens, and many vegetable dishes were popular until the discovery of oils and butters. Fried and stir fried ingredients became more popular while the oils/butters were used to season dishes as well. Meats are still often used in des Grünes recipes as meats have always been a staple in Commoner diets. Ancients and modern families that cook des Grünes often cook bigger meals for family and friends; it is common to share or invite visitors to eat meals. Des Grünes is often called the "Common Man's Cuisine" and the "Hospitality Cuisine" for its common usage and hospitality roots.

Cold foods are another fundamental part of des Grünes. Cold foods refers to food that is prepared usually without cooking or is cold from start to finish; this includes sandwiches, deserts, ice cream, and salads. Although; cold foods could incorporate cooked ingredients, like meats and other roasted items. One could say that cold foods is the origin of des Grünes because ancients often ate foods scavenged and prepared hastily before civilization settled down - such things like berries, fruit, and other wild edibles were among the first foods for ancients to eat along with wild game. Popular cold foods in des Grünes often refer to either sandwiches, deserts, or tossed items like salads. Commoners from around 2,000BCE to the modern era had numerous dishes of the cold variety that originated from des Grünes. Ice cream itself is often unknown when to have actually be discovered; many scholars say ice cream made from ice and snow with flavorings like fruit juice and milk existed since at least 2,000BCE - others point to actual ice cream products that began to surface around 400BCE, which were often more complex and included actual freezing. One example was a milk, ice/snow, and rice mixture that was eaten on hotter days, though this became less common over time; a better example of ice cream for ancient Commoners was snow and ice mixed together and a flavoring mixture poured on top that was later shaken together (an example of flavors included milk with certain dried fruits and fruit juices). Tossed foods often were either salads or vegetable mixtures; the first would include fresh leaves of lettuce and some other fresh ingredients like fruit or vegetables. Mixtures often included pasta or rice with a sauce of some kind like oils or pesto; paired with fresh vegetables or fruit, tossed pasta was often eaten for more special occasions. Many of these ancient and old recipes are still around today, though with modern conveniences and additions. Cold foods like dairy items, baked goods, and fresh vegetable based products are believed to have originated from des Grünes regions and were often eaten by all other cuisines until those other cuisines copied or made similar products.

To this day most of the basic dishes of des Grünes are common in many Commoner households. Farming communities especially pride themselves in having better cooks who are not only personally handed down the teachings of older generations, but are also talented at picking out better ingredients based on their years of experience as farmers and livestock managers. Des Grünes is most often called the "People's Garden Cuisine" or the "Country Cuisine" because it is inexpensive to make most dishes based on this cuisine and country folk, like farmers and gatherers, are especially the most culturally known members of this cuisine. Although; growing food trends that people follow, like vegans and vegetarians, are also des Grünes eaters because most dishes of these varieties can be found in this cuisine. Families all over the country have des Grünes recipes, crediting another nickname often used for des Grünes - the "Family Cuisine". The modern era has allowed the distribution of cuisine and ingredients making both more easily accessed, allowing des Grünes dishes to become more popular and easily learned about. Because of this fact, des Grünes is easily the most popular regional cuisine other then overall Commoner Cuisine dishes.

Kunst des Meer

Two whole fish, along with some greens, being grilled with some seasonings. A common outdoor cooking method for fish in TECT.

Kunst des Meer is a Commoner cuisine native to coastal regions throughout the Empire; many examples include port cities, coastal areas, river areas, lake areas, and generally other areas in close proximity to larger bodies of water. Des Meer is most signified for utilizing ingredients from the sea - the most commonly known are fish, shellfish, and sea mammals, among other kinds of sea life. Des Meer uses fish meat for its source of protein rather then cattle or chicken meat; fish therefore replace these cuts as both the source of meat and protein. Fish are also known for having higher protein, which attracts those looking for more protein in their diets. Other examples of des Meer ingredients include plant life grown underwater, molluscs, crustaceans, and sea salt. Fisherman and traders during ancient times were believed to have discovered how to prepare and cook ingredients, essentially becoming the forefathers of des Meer. Populations that lived near large bodies of water relied on the sea for many resources, including food, which is how seafood eventually made its way onto Commoner tables. Cooking seafood was a culturally sensitive and respectful trait for coastal populations. This is because the Angel (god) of the sea, Meer, was believed to protect all sea life as if they were his children; therefore, people offered prayers of thanks and forgiveness before eating food caught from the sea in order to protect themselves. Meer, which shares the same name as the cuisine that's named after him and bodies of water respectfully making up his kingdom, is a very prominent figure in the des Meer cuisine; he is often payed respect to during feasts, celebrations, and is honored in ceremonies for providing sustenance. It is still common practice among Commoners to pray to Meer before eating food originating from the sea - some people, in large and small feasts, sacrifice some of their food portions as sign of respect to Meer (depending on whichever text you believe, it could be either an act of respecting the dead or offering food as tribute to the god in question).

Historically speaking - fishing is first believed to have become popular around 40,000BCE; though early humans are thought to have began eating fish around 165,000 years ago. Fishing became especially popular to Commoners between 40,000BCE and 35,000BCE with the construction of major highways between the capital and coastline settlements, creating more business and trade between areas. Fish during this time were often eaten dried (which could be salted or unsalted) or cooked fresh. Major rivers also saw an increase in fishing business as fish became more and more popular in the Empire; these fish were often caught and sold fresh. Trade also encouraged the spread of des Meer, either by the crews who ate from the cuisine or by introducing it to populations; trade brought sea products to places surrounded only by land, introducing entirely new ingredients to Commoners and other cuisines. Various fish from the Pelagic area and freshwater have been popular catches throughout history. The people living along the coast and along other water fronts were the first to truly cultivate seafood. Fish were often either cut into desirable pieces after preparation or cooked whole (scales and guts removed still). Many organs of these fish were eaten along with the fish meat if they weren't used as bait for future catches.

Dried fish were among the most popular ingredients during ancient times. Dried fish are still popular as they are a cheap to produce and transport, making them a popular export item as well as food product. Between 2,000BCE and the modern era, fresh fish became the most popular ingredient for des Meer - other fresh ingredients like molluscs and crustaceans also became popular. Fish are still predominantly the most popular ingredient for des Meer dishes. The variety begins with the fish and how they are cooked; frying and deep frying are among the most modern fashions of cooking fish in des Meer - smoking, grilling, and boiling are also common methods. Fish are often either cut into selective chunk pieces, into fillets, or cooked whole (once prepared that is). Sauces, pairings, and soups are very important to des Meer because they add flavor and character to dishes; a fish fillet, for example, without a well chosen side, a pan sauce, or in a well flavored soup is often considered a "stale design" in des Meer. Commoners often don't prefer their fish cold like with tuna sandwiches or cold served fish product (deep fried products like fish chips are an exception) - Commoners prefer fillets and hot cooked product when it comes to seafood. There are a variety of soups with various builds that des Meer has; chunky, stock, chowder, bisque, and noodles are among the more common varieties that have seafood variants. Fillets are a popular modern design for des Meer dishes; cuts often feature some sort of side or a sauce that brings out the flavor and creativity in the dish - though most restaurants will have both for their better des Meer dishes. Lobster, crab, and shrimp are eaten often with melted butter and other seasonings; homemade seasoned butter is often used for these dishes. Shrimp are used especially widely because they pair well with most seafood and can be cooked/prepared in a multitude of ways. Molluscs, which were once very popular, have decreased in popularity in des Meer as the country entered the modern era; they are often paired with other seafood if used or are often used in Kunst des Bastard for multiple purposes. Kunst des Bastard is often known for taking des Meer dishes, among many other cuisine's, and building upon them; des Bstard chefs also tend to make dishes that Commoner normally wouldn't eat and make them so they are popular. Cold products would be in that category when it comes to seafood, which in this case are things like fresh cuts eaten raw, sandwiches, and many more.

According to Royal News' Food Weekly Magazine, "Verschachtelte Makrele" (Nested Mackerel) is rated the most widely eaten fish recipe on-and-off in the Empire; Verschachtelte Makrele is a recipe that uses fillets from a king mackerel that pan fried and rested upon sauteed greens and seaweed. "Garnele Bisque" (Shrimp Bisque) is a close second often in this poll.

Kunst des Gewürze

A fried chicken dish mixed with a mild sauce made with seasonings and spices.

Kunst des Gewürze is a Commoner cuisine native to many mountainous and labor intensive areas; today, des Gewürze is popular in industrial towns, urban cities, and rural areas. Des Gewürze is culturally and historically native to TECT's Homeland State in the southwest where many of the mining and industry facilities were established and are still located; this region is historically mountainous and was the location for many mining sites during the early years of the Empire. During ancient times, des Gewürze was popular in labor oriented populations such as miners, lumberers, and product manufacturing. Des Gewürze is commonly known as the "Blue-Collar Cuisine" because it was developed inside blue-collar like populations; mining settlements, lumber settlements, and stone cutting communities to name a few. In des Gewürze, protein from cattle, game, and chicken are popular - greens like basic vegetables and leaves are common. Due to the lack of many of these products, however - des Gewürze utilizes many forms of spices in its cuisine. Spices replace salt as part of the standard three food items because des Gewürze heavily relies on seasonings and spices to enrich foods.

Early examples of des Gewürze foods are salsa and stir fry.

Vices

liquor

Liquor in TECT is among the largest vices that are legal (legal by law and taxed thereof). Culturally speaking, liquor is considered "privilege to enjoy" - the term meaning only responsible persons could drink. Liquor from fermentation was the first form of alcoholic beverages; wine, for example, dates back to about 6,000BCE where ancient evidence (detailed recipes and genetic evidence) described large fermentation facilities and private fermentation devices. Wine, as just mentioned, was the most popular luxury beverage - this is still true today with most wine brands having a complex production, aging, and distribution process. An ancient philosopher (who is not ironically remembered for his alcoholism) once said "Wine is the blood of the Angles (Gods)! It is pure divinity that humans are allowed to consume it. It is so powerful that it leaves an after affect on us - pain. We however cannot leave it alone knowing this consequence!" Evert Julian Kistner, the philosopher quoted above, embodied the strong belief among Commoners that producing wine was a divine blessing - a blessing that demanded respect, but was also abused. Everyone from Nobles to Royalty were known to consume wine more then water.

When it comes to basic alcoholic beverages, wine, vodka, mead, and spirits are among the most popular. Vodka based beverages rank among the second according to polls and Bureau of Controlled Substances records; wine is first, mead is third. This statistic is also supported by the Commoner Alcohol Association which heavily influences the industry. Other beverages like cider and spirit can also be found with certain communities favoring it more. Beer has silently been upcoming as a common alcoholic beverage, however. According to the CAA, beer has "been refining its product, from bottle and can, to the beverage itself in an effort to become popular. The bigger companies producing this beer has been trying to kill the bad mouth rumors by making their beer taste good and look appealing." Wine and vodka based beverages, however, dominate the industry with both taking in at least sixty percent of the income produced industry wide. CAA classified Commoners as "consumers who prefer a tasty hard alcoholic beverage over common tasteless liquors. They're picky for rich tasting wine and flavor enhancing distilled beverages.