Culture of Urcea: Difference between revisions

In terms of ingredient contents, mainstream Urcean cuisine is similar to that in other Levantine countries. Wheat is the primary cereal grain with about three-quarters of grain products made of wheat flour and many dishes use indigenous ingredients, such as turkey, venison, potatoes, sweet potatoes, corn, squash, and maple syrup which were consumed by [[Gaelic people|Gaels]] as well as early [[Latinic people|Latin]] settlers, and these types of food feature prominently within [[Latin Heroic Age]] legends. In addition to wheat, rice and pecans are the minor staple crops of Urcea, with pecans serving as both a delicacy and as a major cooking ingredient. Chicken and beef are the primary types of protein in [[Urcea]], although varieties of pork sausage - ranging from breakfast sausage to hot dogs - are also commonly consumed. Corned beef is among the most popular specific types of beef served, consumed in sandwiches or as breakfast {{wp|Hash (food)|hash}}. Since the 2020s and the beginning of [[The Deluge]], ingredients and meal types from Urcean territories and protectorates in [[Crona]] have entered into popular consumption within Urcea. These cuisine styles are referred to as "colonial cuisine", and colonial cuisine is increasingly creating many variations and derivatives of Urcean cuisine staples established over the course of the 20th century.

Plaza clusters, so named for a cluster of tables and often referred to as "PCs", is a regional type of restaurant found primarily in older urban parts of [[Urceopolis (City)|Urceopolis]] in narrow streets and open plazas, though the format has become increasingly emulated nationwide. The PC typically offers a full menu for lunch and dinner of regional foods and is entirely outdoors, with tables and chairs spaced unevenly radiating outward from the storefront where the restaurant's kitchen resides. PCs emphasize the convenience of "fast food" while offering sit-down full meal service by eschewing many of the traditional social mores of dining - such as conversational wait staff - with the expectation that customers will finish their meal within an hour and fifteen minutes or less. These types of restaurants work by having low costs for upkeep of dining rooms and other dining-adjacent facilities while dealing in volume, typically allowing for higher quality ingredients and the hiring of more experienced chefs and line cooks. The PC format is the sole type of restaurant where a {{wp|gratuity}} for wait staff is not anticipated.