Emerstarian cuisine

Emerstarian cuisine is the traditional food of the people of Emerstari. Due to Emerstari's large north-south expanse, there are regional differences between the cuisine of northern and southern Emerstari.

Historically, in the far north, meats such as reindeer, and other (semi-) game dishes were eaten while fresh vegetables have played a larger role in the south. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce).

Emerstarians have traditionally been very open to foreign influences, ranging from Marseilian cuisine during the 17th and 18th centuries, to Venesian cuisine today.

General features

Emerstarian cuisine could be described as centered around cultured dairy products, crisp and soft (often sugared) breads, berries and stone fruits, beef, chicken, lamb, pork, eggs, and seafood. Potatoes are often served as a side dish, often boiled. Emerstarian cuisine has a huge variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark, sourdough, and whole grain, and including flatbreads and crispbreads. There are many sweetened bread types and some use spices. Many meat dishes, especially meatballs, are served with lingonberry jam. Fruit soups with high viscosity, like rose hip soup and blueberry soup (blåbærssoppa) served hot or cold, are typical of Emerstarian cuisine. Butter and margarine are the primary fat sources, although olive oil is becoming more popular. Emerstari's pastry tradition features a variety of yeast buns, cookies, biscuits and cakes; many of them are in a very sugary style and often eaten with coffee (fika).