Ichorian cuisine: Difference between revisions
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The exact nature of lunch varies widely depending on circumstances: during the week, a typical "working 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. Currently, whether at home or in municipal halls, shared with one's extended family, neighbors or friends, they remain a staple of Ichorian cuisine and culture. Sunday lunches, and 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}}s or {{wp|mousse}}s to the more complex {{wp|Panna cotta|Sweet Cream}}, {{wp|Tarte Tatin|Apple Azharene}} or {{wp|Pudim_Abade_de_Priscos|Yvanian pudding}}. | ||
Revision as of 22:30, 4 April 2020
Meal routines
Breakfast
Breakfast is traditionally a quick meal. Classic elements include sweet or savory bread rolls topped with butter, honey or jam, along with Ichorian brew, milk (served neat or as chocolate milk), black coffee, milk coffee, or tea. Breakfast of some kind is always served in cafés opening early in the day, where baked goods and confectionery are more commonly available than at home.
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. Currently, whether at home or in municipal halls, shared with one's extended family, neighbors or friends, they remain a staple of Ichorian cuisine and culture. Sunday lunches, and 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 salads or mousses to the more complex Sweet Cream, Apple Azharene or Yvanian pudding.