Caphiria: Difference between revisions

Line 674:

===Cuisine===

Tomatoes are common in Caphirian cuisine

File:Tomato2 002.jpg|Tomatoes are common in Caphirian cuisine

File:Italian olive oil 2007.jpg|Olive oil is the most commonly used vegetable fat in Caphirian cooking, and as the basis for sauces, often replaces animal fats of butter or lard

File:Culinary Common Ground Sept 2019 06.jpg|Thessian-style ceviche

File:Fanesca 2.jpg|Grădăcino, a soup traditionally prepared and eaten by households and communities during Holy Week

File:Truffled Mac & Cheese (28216522505).jpg|Orecchiette de Dama, a traditional Caphirian dish

File:Pizza in a restaurant.jpg|A traditional Leonian pizza

File:(A Donde Vamos, Quito) Chocolate of Ecuador and Espresso.JPG|Espresso with chocolate, a traditional Caphirian coffee

File:Tiramisú.jpg|Tiramisu, a Caphirian dessert

</gallery>

Caphirian cuisine developed through centuries of social and political changes and is diverse, varying with location and associated agricultural conditions. Traditionally, meals in Caphiria are served at three times throughout the day: at dawn, the middle and lower classes eat a quick breakfast called an ''ientaculum ''while the upper class typically eat Caphiria's equivalent of brunch called a ''prandium''. 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.

~~Olive oil~~ is the ~~most commonly used vegetable fat~~ in ~~Caphirian cooking~~, and as the ~~basis for sauces~~, ~~often replaces animal fats of butter or lard~~

The mid-day meal, the ''vesperna'', is informal and is typically only consumed by the lower class to sustain themselves until ''cena ''(dinner). Some favorites 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.

~~Thessian~~-~~style ceviche~~

The cena represents the fusion of the enjoyment of food with socializing and is known to last several hours across several courses; a modern cenae is synonymous with a dinner party and is one of the unifying cultural rituals done by all of society. A cena typically 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). A main course consists of rich, heavy meats like duck, chicken, lamb, turkey, beef or roasted pig stuffed with sausages and seasoning. Hares, ''laurices ''(rabbit fetuses), peacocks, swans and especially ''mullus ''(goatfish) are considered fine delicacies, even today.

~~Grădăcino~~, a ~~soup traditionally prepared~~ and ~~eaten by households~~ and ~~communities during Holy Week~~

The so-called Caphiric diet forms the basis of Caphirian cuisine, rich in pasta, fish, fruits and vegetables and characterised by its extreme simplicity and variety, with many dishes having only four to eight ingredients. Traditional Caphirian ingredients cover a wide gamut as they are highly regional, for example the provinces of [[Luria]] and [[Auvia]] are regarded for their dishes that center around seafood, unique cheeses, and dishes derived from [[Urcea|Urcean]] influences. By contrast, the province of [[Leonia]] is renowned for its variety and richness due to the heterogeneity of the land; pasta and meat based dishes such as spaghetti alla chitarra, Gnocchi carrati, Scrippelle, and pizza variations are common in Leonia.

~~Orecchiette, a traditional Caphirian dish~~

~~A traditional Leonian pizza~~

~~Espresso, a Caphirian coffee~~

~~Tiramisu, a Caphirian dessert~~

Caphirian cuisine developed through centuries of social and political changes and is diverse, varying with location and associated agricultural conditions. Traditionally, meals in Caphiria are served at three times throughout the day: at dawn, the middle and lower classes eat a quick breakfast called an ientaculum while the upper class typically eat Caphiria's equivalent of brunch called a prandium. 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.

The mid-day meal, the vesperna, is informal and is typically only consumed by the lower class to sustain themselves until cena (dinner). Some favorites 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.

The cena represents the fusion of the enjoyment of food with socializing and is known to last several hours across several courses; a modern cenae is synonymous with a dinner party and is one of the unifying cultural rituals done by all of society. A cena typically 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). A main course consists of rich, heavy meats like duck, chicken, lamb, turkey, beef or roasted pig stuffed with sausages and seasoning. Hares, laurices (rabbit fetuses), peacocks, swans and especially mullus (goatfish) are considered fine delicacies, even today.

The so-called Caphiric diet forms the basis of Caphirian cuisine, rich in pasta, fish, fruits and vegetables and characterised by its extreme simplicity and variety, with many dishes having only four to eight ingredients. Traditional Caphirian ingredients cover a wide gamut as they are highly regional, for example the provinces of Luria and Auvia are regarded for their dishes that center around seafood, unique cheeses, and dishes derived from Urcean influences. By contrast, the province of Leonia is renowned for its variety and richness due to the heterogeneity of the land; pasta and meat based dishes such as spaghetti alla chitarra, Gnocchi carrati, Scrippelle, and pizza variations are common in Leonia.

Alcohol, specifically wine, is the 3rd-most consumed beverage by volume behind water and coffee, and is commonly consumed (alongside water) in meals, which are rarely served without it, though it is extremely uncommon for meals to be served with any other drink, alcoholic, or otherwise. Caphiria consumed 25 billion liters of wine in 2035 alone. The second-most consumed alcoholic beverage is whiskey at 19 billion liters.

@@ Line 674: / Line 674: @@
 ===Cuisine===
+<gallery>
-Tomatoes are common in Caphirian cuisine
+File:Tomato2 002.jpg|Tomatoes are common in Caphirian cuisine
+File:Italian olive oil 2007.jpg|Olive oil is the most commonly used vegetable fat in Caphirian cooking, and as the basis for sauces, often replaces animal fats of butter or lard
+File:Culinary Common Ground Sept 2019 06.jpg|Thessian-style ceviche
+File:Fanesca 2.jpg|Grădăcino, a soup traditionally prepared and eaten by households and communities during Holy Week
+File:Truffled Mac & Cheese (28216522505).jpg|Orecchiette de Dama, a traditional Caphirian dish
+File:Pizza in a restaurant.jpg|A traditional Leonian pizza
+File:(A Donde Vamos, Quito) Chocolate of Ecuador and Espresso.JPG|Espresso with chocolate, a traditional Caphirian coffee
+File:Tiramisú.jpg|Tiramisu, a Caphirian dessert
+</gallery>
+Caphirian cuisine developed through centuries of social and political changes and is diverse, varying with location and associated agricultural conditions. Traditionally, meals in Caphiria are served at three times throughout the day: at dawn, the middle and lower classes eat a quick breakfast called an ''ientaculum ''while the upper class typically eat Caphiria's equivalent of brunch called a ''prandium''. 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.
-Olive oil is the most commonly used vegetable fat in Caphirian cooking, and as the basis for sauces, often replaces animal fats of butter or lard
+The mid-day meal, the ''vesperna'', is informal and is typically only consumed by the lower class to sustain themselves until ''cena ''(dinner). Some favorites 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.
-Thessian-style ceviche
+The cena represents the fusion of the enjoyment of food with socializing and is known to last several hours across several courses; a modern cenae is synonymous with a dinner party and is one of the unifying cultural rituals done by all of society. A cena typically 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). A main course consists of rich, heavy meats like duck, chicken, lamb, turkey, beef or roasted pig stuffed with sausages and seasoning. Hares, ''laurices ''(rabbit fetuses), peacocks, swans and especially ''mullus ''(goatfish) are considered fine delicacies, even today.
-Grădăcino, a soup traditionally prepared and eaten by households and communities during Holy Week
+The so-called Caphiric diet forms the basis of Caphirian cuisine, rich in pasta, fish, fruits and vegetables and characterised by its extreme simplicity and variety, with many dishes having only four to eight ingredients. Traditional Caphirian ingredients cover a wide gamut as they are highly regional, for example the provinces of [[Luria]] and [[Auvia]] are regarded for their dishes that center around seafood, unique cheeses, and dishes derived from [[Urcea|Urcean]] influences. By contrast, the province of [[Leonia]] is renowned for its variety and richness due to the heterogeneity of the land; pasta and meat based dishes such as spaghetti alla chitarra, Gnocchi carrati, Scrippelle, and pizza variations are common in Leonia.
-Orecchiette, a traditional Caphirian dish
-A traditional Leonian pizza
-Espresso, a Caphirian coffee
-Tiramisu, a Caphirian dessert
-Caphirian cuisine developed through centuries of social and political changes and is diverse, varying with location and associated agricultural conditions. Traditionally, meals in Caphiria are served at three times throughout the day: at dawn, the middle and lower classes eat a quick breakfast called an ientaculum while the upper class typically eat Caphiria's equivalent of brunch called a prandium. 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.
-The mid-day meal, the vesperna, is informal and is typically only consumed by the lower class to sustain themselves until cena (dinner). Some favorites 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.
-The cena represents the fusion of the enjoyment of food with socializing and is known to last several hours across several courses; a modern cenae is synonymous with a dinner party and is one of the unifying cultural rituals done by all of society. A cena typically 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). A main course consists of rich, heavy meats like duck, chicken, lamb, turkey, beef or roasted pig stuffed with sausages and seasoning. Hares, laurices (rabbit fetuses), peacocks, swans and especially mullus (goatfish) are considered fine delicacies, even today.
-The so-called Caphiric diet forms the basis of Caphirian cuisine, rich in pasta, fish, fruits and vegetables and characterised by its extreme simplicity and variety, with many dishes having only four to eight ingredients. Traditional Caphirian ingredients cover a wide gamut as they are highly regional, for example the provinces of Luria and Auvia are regarded for their dishes that center around seafood, unique cheeses, and dishes derived from Urcean influences. By contrast, the province of Leonia is renowned for its variety and richness due to the heterogeneity of the land; pasta and meat based dishes such as spaghetti alla chitarra, Gnocchi carrati, Scrippelle, and pizza variations are common in Leonia.
 Alcohol, specifically wine, is the 3rd-most consumed beverage by volume behind water and coffee, and is commonly consumed (alongside water) in meals, which are rarely served without it, though it is extremely uncommon for meals to be served with any other drink, alcoholic, or otherwise. Caphiria consumed 25 billion liters of wine in 2035 alone. The second-most consumed alcoholic beverage is whiskey at 19 billion liters.

Caphiria: Difference between revisions

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