Ganome
A ganome (also ganomé, via Gaullican, or more rarely ganomë, to show pronunciation) is an establishment that typically serves non-alcoholic beverages and meals to the local community and travellers, originating in Dezevau. They are best known for their drinks, and may be considered primarily a kind of coffeehouse or teahouse; they are also important community centres as far as they provide a gathering point, serve food and also often provide accommodation to travellers. They tend to be located at street level in permanent buildings, though often with seating outside as well as inside, and owned and operated as small, local businesses.
The ganome is distinctive of Dezevauni culture, not only for its usual cuisine but also as far as they tend to carry on the custom of communal cooking and dining. Food and drinks are generally affordably priced, and it is common for a ganome to be involved in community activities, particularly as a venue before and after meals. Ganomes usually acquire their furniture from local craftspeople. The ganome's authentic presence outside of Dezevau is mostly due to the Dezevauni diaspora. Some establishments, however, mainly in Eastern countries, do represent themselves as ganome on the basis of their cuisine, while not necessarily functioning socially as such (sometimes they are owned by large chains); other establishments, even rarer, function on the ganome model, but mostly do not serve cuisine related to that of Dezevau.
History
Origin
Traditionally, communally-run villages in the Dezevauni countryside had a single kitchen where all the cooking was done, which would save on labour through the economy of scale; this style of dining is believed by some to be related to the manner in which hunter-gatherers ate, possibly because of the unique Dezevauni agricultural context.
As trade grew throughout the region, these kitchens would commonly also serve those travelling through who chose to stay in the village; as they were empty at night, they were also suitable to giving accommodation to travellers. In the daytime, as more serious public business was conducted elsewhere, the communal kitchen tended to host lighter public activities such as singing, dancing, art or games, for children, the elderly and those otherwise indisposed to work. A cow would often be kept for milk at the ganome, possibly originally to help feed children. This kind of place was the first to be termed a "ganome" in its modern sense.
Urbanisation
Community centres and the serving of food and beverages had various traditions in various urban centres during pre-Aguda Dezevau, when city-states dominated. However, the general trend of migration to cities (because of their wealth, growth but high death rates and low fertility) introduced the concept of the ganome. In particular, higher class clubs which were adept at the preparation of recreational beverages began to merge with the ganome, as the middle class and its interconnectedness with the agricultural villages of the countryside grew. The ganome was well-established in the cities as places of social gathering and consumption by the advent of the Aguda Empire.
Imperialism
The advent of the Aguda Empire and the subsequent Gaullican colonisation of Dezevau saw much greater centralisation of power and wealth than had existed before, but also the introduction of new goods and crops as world trade bloomed. Many of the distinctive flavours, practices, dishes and beverages of ganomes originated in this period, such as all cocoas, the use of vanilla, and various flours and doughs (some made from corn or potato). Centralised enterprises as well as social disruption threatened ganomes, but most survived; apart from in their role as gathering places which could foment unrest, they were largely below the serious attention of regulators and tax collectors, especially in the countryside.
Contemporary
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Ganomes saw a resurgence after Dezevauni independence, and the socialist regime came to encourage them as compatible with a socialist way of life, and an efficient way of saving on labour and resources with regards to food consumption. For a time, most meals were eaten at a ganome. While historically in the cities run privately, many ganomes were put under community ownership and management as socialism became more established. Other institutions have come to take places in society that ganomes had traditionally fulfilled over time, including community centres, sporting clubs, and foreign restaurants and drinking establishments, but ganomes remain significant in Dezevauni communities and cuisine to the present day.
Cuisine
The availability of offerings at a ganome depends often on the season and region it is operating in. Generally, however, a wider variety of beverages is available than of food, which is cooked altogether to be served later on.
Beverages
A wide variety of beverages, especially sweet and caffeinated ones, are served at ganomes. However, alcohol is unusual; it is more often used in cooking than for drinking at ganomes (though spiced fruit wines are not unknown). It is traditional, and still practiced in rural areas or for novelty to keep a dairy cow near a ganome for fresh milk.
Soft drinks are usually available at ganomes, and water is usually available for free (filtered or boiled if the area does not have clean tap water). However, ganomes specialise in more traditional, prepared beverages. Many of these beverages, while conceived of in the Eastern world as different categories (tea, coffee, cocoa, milk, etc.) tend to be combined. Most drinks are available iced, today, though this is a very recent development; in some ways, iced drinks are a symbol of the youth, modernity, change from tradition and development.
Yerba mate is sometimes served.
Coffee
Internationally known as Dezevauni coffee, the traditional method of coffee preparation is roasting, fine grinding and adding to water without filtering. This tends to produce a strongly distinctive coffee flavour, and is one of the oldest coffee cultures, if not the single oldest uninterrupted one.
However, brewing and other methods of coffee preparation have also been common since Gaullican colonisation, especially in areas with stronger Eastern influence such as the Binhame Coast. The Dezevauni preparation method is more common, though, and in fact ganomes have been some of the most important showcases and proponents of the method of preparation overseas.
All types of coffee are commonly served either straight, or with substances added; these often include milk, sugar, cream (or creamer), salep, cardamom, cinnamon, vanilla, nutmeg, honey, cocoa, or various types of tea. Ambergris was historically used. Eastern style coffees are common in this regard, alongside traditional flavour combinations.
Juice
The serving of juices, both hot and cold, is not only common but traditional, possibly because of a lack of an alcohol culture which might see fruits fermented. Sources of commonly consumed and served juices include aloe vera, lime, cantaloupe, coconut (water and milk), lychee, lemon, pomelo, pineapple, watermelon, soursop and passionfruit. Fruit often stores better than juice, and so traditionally it is common to create juices on-site. Blending of flavours is common, as is the addition of sugar, water, milk or spices.
Cocoa
Both hot and cold cocoa are served, often spiced and flavoured similarly to how it was prepared in the precolonial Asterias; vanilla, honey, nutmeg, cinnamon, pepper, and so forth may be applied. However, it may also be combined with milk and other beverages.
Tea
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Many varieties of tea are available at ganome, and served often with spices, milk, sugar, and so forth. Tea was introduced largely by the Gaullicans, who found Dezevau's climate was amenable to plantations for it; it was only later picked up as a popular drink natively. Matcha is a relatively recent introduction, but familiar in nature in a sense to Dezevauni coffee, insofar as it is ground.
Milk
A cow (or other milk animal) is often kept at ganomes not only for milk to add to other drinks, but as flavoured and spiced milks are notable beverages in their own right. One of the most famous, called "creme d'Edgar", is served warm and combined of milk, sugar, cinnamon, nutmeg and vanilla. Flavoured milk, often using fruit or cocoa, tends to be popular with tourists. Steamed milk is also available.
Food
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Ganome food often tends to be the main meals of the day for those eating, and so it tends to run the full gamut of Dezevauni cuisine. The use of fruits, nuts and spices is very common because of their availability, but grains and meats are also used. Millet was traditionally the most used grain, though bread culture was introduced to some extent by Gaullica, while among meats fish is the most used.
Stewing, roasting, baking and stir-frying are common food preparation methods. Usually, one large pot of stew or soup of the day is prepared, which is kept on the fire for the whole of the mealtime and dealt out from for eaters. Along with it, there may be roast meats and vegetables, dough-based goods, desserts and delicacies. Stir-frying is often utilised to fill gaps when other foods are not ready, insufficient or distasteful to someone particular. Dessert, a tradition introduced by Eucleans, is sometimes had.