Cuisine of Caphiria: Difference between revisions
Jump to navigation
Jump to search
mNo edit summary |
mNo edit summary |
||
| Line 1: | Line 1: | ||
'''Caphirian cuisine''' consists of a variety of regional and traditional ingredients, recipes and cooking techniques developed across the Sarpic continent and influenced by the culinary contributions of various groups of people from around the world. | '''Caphirian cuisine''' consists of a variety of regional and traditional ingredients, recipes and cooking techniques developed across the Sarpic continent and influenced by the culinary contributions of various groups of people from around the world. | ||
== Dining and Meals == | ==Dining and Meals== | ||
Caphirian tradition places an importance on conviviality through food dating back to antiquity. The modern Caphirian meal structure consists of: ''ientaculum,'' a very basic breakfast eaten by the lower class; ''prandium'', a more standard and typical breakfast; ''vesperna'' is Caphiria's equivalent of lunch although it is the least consumed meal. The mother of Caphiric meals and social events is the ''cena'' (dinner), a meal which has barely changed in the last 2,000 years though the dishes themselves have become more and more exotic to the average Caphirian taste buds. | Caphirian tradition places an importance on conviviality through food dating back to antiquity. The modern Caphirian meal structure consists of: ''ientaculum,'' a very basic breakfast eaten by the lower class; ''prandium'', a more standard and typical breakfast; ''vesperna'' is Caphiria's equivalent of lunch although it is the least consumed meal. The mother of Caphiric meals and social events is the ''cena'' (dinner), a meal which has barely changed in the last 2,000 years though the dishes themselves have become more and more exotic to the average Caphirian taste buds. | ||
| Line 7: | Line 7: | ||
Only the ''cena'' and ''prandium'' are served in public restaurants since most citizens would not pay for the basic bread and vegetables that are staples of other meals which can easily be prepared for less in their own homes. | Only the ''cena'' and ''prandium'' are served in public restaurants since most citizens would not pay for the basic bread and vegetables that are staples of other meals which can easily be prepared for less in their own homes. | ||
Both kinds of breakfast feature some kind of wheat bread dipped in olive oil or served with cheese and crackers. ''Prandium'' is interesting because it usually features meat of some kind, like pork or beef and animal products such as eggs. The most popular meat for this time of the day is ''lucanica'', a short, smoked pork sausage.Some favorites to eat during a ''vesperna'' are: fava beans, lentils, peas, shrub leaves for seasoning, boletus, truffles, snails, clams, oysters, thrushes, dormice, sea urchins, and mulsum, a mixture of wine and honey. Honey tends to be generously added to servings. | |||
A classic ''cena'' starts around 6pm; with great punctuality; and goes straight into the night. The meal is so long that smart guests will have only eaten breakfast that day and maybe worked up an appetite with light exercise. This monumental feast opens with a ''gustatio'' (appetizer), a non-filing course featuring delectable treats to get people's taste buds ready for the ''prima mensa'' (main course) which can last several servings depending on the ambition of the host. In the last few hours, out comes the ''secunda mensae'' (dessert). Treats offered at this point might include fruits like figs and pomegranates or sweetened pastries like cakes, rolls and fruit tarts. This part of dinner is usually very filling but many will not notice in their insobriety. When the party is ending, and the party has been a success, a guest will praise the host with one last ''comissatio'' (round of drinks) before guests return to their homes, often carried away by their servants. | A classic ''cena'' starts around 6pm; with great punctuality; and goes straight into the night. The meal is so long that smart guests will have only eaten breakfast that day and maybe worked up an appetite with light exercise. This monumental feast opens with a ''gustatio'' (appetizer), a non-filing course featuring delectable treats to get people's taste buds ready for the ''prima mensa'' (main course) which can last several servings depending on the ambition of the host. In the last few hours, out comes the ''secunda mensae'' (dessert). Treats offered at this point might include fruits like figs and pomegranates or sweetened pastries like cakes, rolls and fruit tarts. This part of dinner is usually very filling but many will not notice in their insobriety. When the party is ending, and the party has been a success, a guest will praise the host with one last ''comissatio'' (round of drinks) before guests return to their homes, often carried away by their servants. | ||