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Yonderian cuisine: Difference between revisions
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'''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 style of cooking associated with [[Yonderre]]. 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 beers, fine wines and herbal liqueurs worldwide, all of which are widely exported with relatively little import of the same to Yonderre. | '''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 style of cooking associated with [[Yonderre]]. 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 beers, fine wines and herbal liqueurs 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 [[Covinia|Khovihnihk]] peoples who inhabited northern Yonderre until the [[Great Gothic Migration]] in 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 [[Covinia|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. | ||