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}}. Steaks are a common dinner item in Urcea, with their popularity exploding in the 19th century due to the widespread availability of beef brought on by the [[Rail_transportation_in_Urcea#To_1865|advent of the railroad]]. 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.