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Yonderian cuisine: Difference between revisions
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[[File:Bison_sauce_bourguignone.jpg|thumb|Pan Seared Bison with a Fig Burgoignesc Sauce, Potatoes au Gratin and Sour Dough Bread]] | [[File:Bison_sauce_bourguignone.jpg|thumb|Pan Seared Bison with a Fig Burgoignesc Sauce, Potatoes au Gratin and Sour Dough Bread]] | ||
'''Yonderian cuisine''', known in [[Burgoignesc language|Burgoignesc]] as ''cuisine Yonderresc'' and in [[East Gothic language|Gothic]] as ''Yondersche Küche'', is the collective term for the | '''Yonderian cuisine''', known in [[Burgoignesc language|Burgoignesc]] as ''cuisine Yonderresc'' and in [[East Gothic language|Gothic]] as ''Yondersche Küche'', is the collective term for the styles of cooking associated with [[Yonderre]] famous worldwide not least thanks to [[Yonderian cinema]]. Yonderian cuisine originated as the mixture of the [[East Goths|Gothic]] peasant population's own local produce and the cooking styles and mannerisms of the [[Burgoignesc peolple|Burgoignesc]] nobility. It was enhanced by cooking techniques developed in the mid-nineteenth century and the wider availability of goods during and after the [[Yonderian Golden Age]] and industrial revolution. Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular includes meat balls, breaded pork patties and sausages. Yonderre is known for its [[Beer in Yonderre|beers]], [[Wine in Yonderre|fine wines]], [[Yonderian pastry|pastries]] and and herbal liqueurs such as [[Chevaleuer Verte]] worldwide, all of which are widely exported with relatively little import of the same to Yonderre. | ||
As the crossroads of central [[Levantia]], cooking in Yonderre has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Yonderian cuisine of the Middle Ages and some even to the [[ | As the crossroads of central [[Levantia]], cooking in Yonderre has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Yonderian cuisine of the Middle Ages and some even to the [[Khovihnihk]] peoples who inhabited northern Yonderre until the [[Great Gothic Migration]] in the late sixth century. Yonderian cuisine as a definitive singular category came about as a concept during the [[Yonderian Golden Age]] in the mid-nineteenth century, seeking to merge the many regional cuisines and specialities into a single, combined cuisine. The concept was largely succesful although regional specialities remain, enabling {{wpl|Culinary tourism|culinary tourism}} to thrive since. | ||
Yonderian cuisine as a definitive singular category came about as a concept during the [[Yonderian Golden Age]] in the mid-nineteenth century, seeking to merge the many regional cuisines and specialities into a single, combined cuisine. The concept was largely succesful although regional specialities remain, enabling {{wpl|Culinary tourism|culinary tourism}} to thrive since. | |||
==History== | ==History== | ||
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Rye bread, known in [[Burgoignesc language|Burgoignesc]] as ''pain neir'' and in [[East Gothic language|Gothic]] as ''Schwarzbrot'', "black bread" in [[Julian Ænglish]], has been a staple of Gothic cuisine since ancient times, owing in no small part to the hardyness of rye which allows it to grow all over the country. Eating rye bread was looked down on by the Burgoignesc nobility following the [[Conquest of Joanusterre]], who themselves preferred lighter breads made from wheat (spelt) or other grains. It remained as a staple food of the Gothic workers and peasants however throughout the renaissance and into modern times, where during the [[Yonderian Golden Age]] the attitude towards rye bread turned and it in fact became fashionable as a lunch item. Rye bread is almost exclusively eaten with a topping, usually a cold cut of meat, paté or salads. {{wpl|Sourdough}} is almost always used for the base dough, as commercial yeasts are unsuitable. | Rye bread, known in [[Burgoignesc language|Burgoignesc]] as ''pain neir'' and in [[East Gothic language|Gothic]] as ''Schwarzbrot'', "black bread" in [[Julian Ænglish]], has been a staple of Gothic cuisine since ancient times, owing in no small part to the hardyness of rye which allows it to grow all over the country. Eating rye bread was looked down on by the Burgoignesc nobility following the [[Conquest of Joanusterre]], who themselves preferred lighter breads made from wheat (spelt) or other grains. It remained as a staple food of the Gothic workers and peasants however throughout the renaissance and into modern times, where during the [[Yonderian Golden Age]] the attitude towards rye bread turned and it in fact became fashionable as a lunch item. Rye bread is almost exclusively eaten with a topping, usually a cold cut of meat, paté or salads. {{wpl|Sourdough}} is almost always used for the base dough, as commercial yeasts are unsuitable. | ||
Lighter breads made from grains like wheat were more expensive due to the other grains | Lighter breads made from grains like wheat were more expensive due to the higher prices of other grains compared to that of rye, a trend that continued until the industrial revolution in spite of repeated attempts to grow more wheat in southern Yonderre. Because of the social stigma carried from eating rye bread, poor burghers often resorted to buying breads made from mixed flours, known as ''pain mulâtre'' or "mulatto bread". "Cutting the bread with rye" remains an idiom in [[Yonderre]], meaning to skimp on something. Bread was a significant food source among peasants and the working class into the late 18th century, with many of the nation's people being dependent on it. In the countryside, bread was often consumed three times a day by the peasantry. During the industrial revolution, master bakers in [[Collinebourg]] invented new methods of baking spiced speciality breads that remain popular into modern times. | ||
===Pastries=== | ===Pastries=== | ||
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===Sauces=== | ===Sauces=== | ||
===Quiche=== | |||
{{main|Quiche}} | |||
[[File:Bacon-Lauch-Quiche_(5352061773).jpg|thumb|A bacon and onion quiche]] | |||
Quiche is a traditional [[Yonderre|Yonderian]] tart or pie consisting of pastry crust filled with egg, cream and cheese and optionally a combination of meat, seafood and/or vegetables. Quiches may be served hot, warm or cold. Smaller quiches with a diameter around {{convert|12|cm|in}} are common as lunch items in [[Yonderre]] and are available from most supermarkets, bakeries, butchers and even some cheese shops, while larger quiches the size of dinner plates are common dinners. | |||
==See also== | ==See also== | ||
* [[Yonderian pastry]] | * [[Yonderian pastry]] | ||
* [[Quiche]] | |||
* [[Yonderian wine]] | * [[Yonderian wine]] | ||
* [[Beer in Yonderre]] | * [[Beer in Yonderre]] | ||
[[Category: | [[Category:Cuisine]] | ||
[[Category:Yonderian cuisine]] | [[Category:Yonderian cuisine]] | ||
[[Category:Culture of Yonderre]] | |||
[[Category:Yonderre]] | [[Category:Yonderre]] | ||
[[Category:Canonical Article]] | [[Category:Canonical Article]] | ||
[[Category:IXWB]] | |||