Wealdish Cookery

Wealdish cookery consists of the cooking traditions, practices, and eating culture of Wealdland and its various regions, historical classes, and cultures.

The base of Wealdish cookery is Germanic, with strong influences from the neighboring Gaels and the West Burgundians of Yonderre. In the last century, Wealdish cookery has also been transformed by the policies of the Ministries of Food and Agriculture, and Health, which has sought to develop a healthful and balanced national diet and food culture that also manifests Wealdish socialism's commitments to egalitarianism, localism, and minimalism. This is sometimes derisively known as "food communism." In the past half-century the generous resettlement policies of the Wealdish government has also lead to influences from Alsharian, Punthite, Cronan, and South Sarpedon. Today, Wealdish cookery is therefore divided into two broad categories: traditional cookery, which is putatitively based solely on Wealdish "national" dishes (though this claim is widely disputed), and modern cookery, which remains based in Wealdish ethnic food but accepts the influences of the last century.

Wealdland's staple cereal is rye. Though some of the earliest archaeological evidence of rye cultivation has been found in Wealdland, it had largely been replaced by wheat by the early 20th century, especially at in the southern part of the country and at lower elevations. After the revolution, the MFA pushed for its reintroduction across Wealdland, claiming that it was more suited to the nation's climate, more healthful, and was a "people's food."