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Culture of Urcea: Difference between revisions
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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 Gaels as well as early Latinic settlers. 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. | 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 Gaels as well as early Latinic settlers. 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. | ||
Characteristic dishes such as apple pie, fried chicken, pizza, hamburgers, and hot dogs derive from both native and Gothic sources. | Characteristic dishes such as apple pie, fried chicken, pizza, hamburgers, and hot dogs derive from both native and Gothic sources. Freedom fries, Sarpedonian dishes such as burritos and tacos, and pasta dishes freely adapted from Derian sources are widely consumed. Urceans drink three times as much coffee as tea. Marketing by Urcean industries is largely responsible for making orange juice and milk ubiquitous breakfast beverages, making Urcea's dairy agriculture sector one of the world's largest. During the 18th and 19th centuries, Urceans developed many new foods based on increasing availability of refrigeration and greater exposure to global cuisines. During the 20th century, food production and presentation became more industrialized. One characteristic of Urcean cooking is flexibility, especially with regards to the fusion of multiple ethnic or regional approaches into completely new cooking styles in addition to the traditional styles formed within the country since its establishment. A wave of celebrity chefs began in the 1970s, with many more following after the rise of cable channels such as Stovetop Network. | ||
The Urcean fast food industry, the world's largest, pioneered the drive-through format in the 1940s. Urcea's restaurant industry is a major contributor to the nation's urban economies, and diners are a highly recognizable Urcean dining institution. Throughout the 20th century, many previously new dishes passed into the mainstream enough so that they became part of diner fare by the turn of the millennia. The diner is now more numerous in the country than any other type of restaurant besides fast food chains. | The Urcean fast food industry, the world's largest, pioneered the drive-through format in the 1940s. Urcea's restaurant industry is a major contributor to the nation's urban economies, and diners are a highly recognizable Urcean dining institution. Throughout the 20th century, many previously new dishes passed into the mainstream enough so that they became part of diner fare by the turn of the millennia. The diner is now more numerous in the country than any other type of restaurant besides fast food chains. | ||