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Yonderian cuisine: Difference between revisions
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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=== | ||