Slavery in Great Levantia and Cuisine of Pelaxia: Difference between pages

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[[File:Bocau de tortiella de xamón.jpg|thumb|right|Tortilla and ham sandwich]]
'''Pelaxian cuisine''' '''is described as a cultural blending of [[Vallosi cuisine|Vallosi]] and Caphirian influences, within the wide scope of tropical agricultural products that are abundant in the country. Pelaxian annual personal consumption of [[beef]] has averaged 100kg and 300kg for poultry.'''


'''Slavery in Great Levantia''' was an important social and economic institution which existed throughout much of [[Great Levantia]]'s existence. Slaves served a wide variety of purposes in ancient Levantine society, with a majority involved in hard labor related to the extraction of natural resources, though a considerable majority served in the role of {{wp|House slave|household slave}} and other urban purposes. Socially, slavery served as a means of control and also as a geopolitical tool to reduce disloyal [[Gaelic people|Gaelic peoples]] in the [[Levantia|Levantine]] hinterland and also as a means to repopulate strategically important regions. In ancient Levantine society, citizens could not be enslaved for any reason nor could an individual who served in the Levantine legions. Slaves were considered property and had no legal protections. Until 50 AD, no legal mechanism allowed for the freeing of slaves, though slaves would increasingly gain legal protections.  
'''The influence of Pelaxia's spice trade from Vallos and Insuo Loa culture is also notable''', especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Pelaxia and the Jusonian Islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and some savoury dishes. Garlic and onions are widely used, as are herbs, such as bay leaf, parsley, oregano, thyme, mint, marjoram, rosemary and coriander being the most prevalent. Pelaxia is home to the largest consumers of rice per capita in all of Sarpedon. Rice is said to have originated from the Loa who brought along their ingredients and cooking techniques many centuries ago.


The original source for slaves in earliest ancient Levantia were non-citizen convicted criminals and those in debt who would be sentences to various terms of enslavement to an individual or the state as part of a sentence. In time, as [[Great Levantia]] expanded, the institution changed from a primarily penal institution to a broader one, including debtors, criminals, and those captured in war, particularly [[Gaelic people]]. In time, as Great Levantia reached its peak and prosecuted the [[Gallian Wars]], the vast majority of slaves were people captured in war. The [[Gallian Wars]] in particular lead to a historic influx of slaves, transforming the institution into a means of control of indigenous peoples while also transforming the economy to being increasingly reliant on slave labor.
'''Olive oil is one of the bases of Pelaxian cuisine, which is used both for cooking and flavouring meals.''' This has led to a unique classification of olive oils in Pelaxia, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil at all, or who wish to use it in, say, a mayonnaise or sauce where the taste is meant to be disguised.


==Origins and history==
'''Another feature of Pelaxian cuisine is the preparation of homemade food such as [[french fries]], [[empanadas]], and pasta to celebrate a special occasion, to meet friends, or to honor someone.''' Homemade food is also seen as a way to show affection. Pelaxian restaurants include a great variety of cuisines, prices, and flavors. Large cities tend to host everything from high-end international cuisine, to ''bodegones'' (inexpensive traditional hidden taverns), less stylish restaurants, and bars and canteens offering a range of dishes at affordable prices.


Most early Levantine slaves were individuals sentenced to limited terms of enslavement as a result of a crime or more commonly due to debt arrears. The earliest instituion of slavery in Great Levantia and its predecessor cities somewhat resembled [[Slavery in Caphiria]] and was viewed mostly as a penal institution rather than a core social and economic one. Captured foreigners were always part of slavery in the greater [[Adonerum|Adonerii civilization]], with many of the earliest [[Latinic people|Latinic]] settlements in [[Levantia]] having [[Gaelic people|Gaelic]] slaves in the historical record. Regardless, until the third century BC, convicts and debtors made up the majority of the slave labor force. Although Great Levantia underwent campaigns of conquest throughout much of modern [[Urcea]] and [[Dericania]], enforced enslavement was unevenly applied, and in many cases the Republic-era leaders largely focused on attempting to integrate local conquered people into Levantine society by means other than slavery. Gaelic slaves brought back to the Levantine heartland, if serving as household or agricultural slaves, were subject to a basic form of education. While slaves were looked down upon, they did not have the severe social stigma later associated with slaves, as the fact that many were convicted individuals meant that it could be reasonably anticipated they would be productive members of society at some future point. Captured foreign slaves retained temporary terms of enslavement until around 250 BC, when life terms for foreigners became a legal option. By 150 BC, it became functionally the only term of enslavement allowed to a foreign capture.
Social gatherings are commonly centered on sharing a meal. Invitations to have dinner at home is generally viewed as a symbol of friendship, warmth, and integration. Sunday family lunch is considered the most significant meal of the week, whose highlights often include "picadas" or “chicken and chorizo”.
==History==
Pelaxia as a territory of the Caphiria
Caphiria introduced the custom of collecting and eating mushrooms, which is still preserved in many parts of Pelaxia, especially in the east. The Caphirians introduced viticulture and the cultivation of olive oil. Pelaxia is the largest producer of olive oil in the world.
Middle Ages.
The Kosal introduced brewing to the Pelaxian regions and introduced such ingredients as: rice, sorghum, sugar cane, spinach, eggplant, watermelon, lemon, peach, orange, allmonds and chickpeas.
==Typical foods==
[[File:Dulce de leche 2007.jpg|thumb|lefttext-top|[[Dulce de leche]], a popular national spread used to fill cakes and pancakes, eaten over toast, and as an ice cream flavor.]]
[[File:Empanadas salteñas 1.jpg|thumb|left|Boxed [[Empanada]]s.]]
[[File:Cabidela_de_galinha.JPG|thumb|left|Arroz de Albalitor]]
[[File:Sopa So'o Paraguay.png|thumb|right|Sopa Pelaxiana]]
Most regions of Pelaxia are known for their chicken-oriented diet. [[Grilling|Grilled]] meat from the (barbecue) is a staple. Popular items such as ''[[Chorizo]]'' ([[pork]] [[sausage]]), ''morcilla'' ([[blood sausage]]), ''chinchulines'' ([[chitterlings]]), ''mollejas'' ([[sweetbread]]), and other parts of the animal are also enjoyed. In [[Montia]], however, [[Lamb and mutton|lamb]] and [chicken] are eaten more frequently than beef. Whole lambs and chickens are traditionally cooked over an open fire in a technique known as asado a la estaca.
*''[[Arroz de Albalitor]]'' is a dish made with poultry, usually a hen (chicken). It is typical of northern and western provinces. The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (so it doesn't clot) while the rice is boiling, much like "jugged" or "civet" dishes.


The [[Gallian Wars]] are considered by most historians to be a significant turning point in the history of Great Levantine slavery. While foreign captured slaves had become a growing contingent of those in bondage in [[Great Levantia]], the wars imported untold numbers of [[Gaelic people|Gaels]] into bondage. Historical estimates range from as low as tens of thousands to a high of about a million, instantly transforming the Levantine economy as large amounts of cheap labor were suddenly available. The influx of slaves hastened urbanization in Levantia. Due to both changing attitudes and the sheer number of slaves, cultural integration of slaves was no longer viewed as a priority, and consequently slaves began to develop a rapidly divergent culture from their Latinic overlords, blending many Gaelic traditions from different regions and tribes. Post-Gallian Wars slavery also changed the perception of slaves, and they were largely shunned by society and viewed as untouchables. Post-wars domestic slaves retained a degree of the respect that slaves had held in earlier periods but were still largely unable to engage with citizens in any meaningful way.
*'''[[Pelanesa]]''' consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana.


In what would become [[Fiannria]] as well as areas of [[Carna]], [[Anglei]], and [[Hollona and Diorisia]], slavery was used as a method of control. Rebellious frontier populations of [[Gaelic people|Gaels]] would often be deported en masse in a disproportionate response to unrest or small rebellions and replaced with settlers from the [[The Valley (Urcea)|Great Levantine core region]], often Latinics or Latinied Gaels. The use of deportation in this manner, both in actual incidents as well as in the threat of deportation and enslavement, has been characterized by some historians as an early form of deliberate {{wp|genocide}}. These efforts left significant demographic implications in these areas, not only transplanting new groups of people but also leaving them significant depopulated and open to future [[Gothic people|Gothic]] settlement that would come with Gothic raids and invasion in the fourth century.
*''[[Empanada]]s'' — small [[Pastry|pastries]] of meat, [[cheese]], [[sweet corn]], and a hundred other fillings — are a common sight at parties and [[picnic]]s, or as [[Entrée|starters]] to a meal. A variation, the "empanada agrileña" (Agrilian empanada), is a big, round meat pie made most commonly with [[tuna]], olives and [[Mackerel (food)|mackerel]] ("''caballa''" in Pelaxian). [[Vegetable]]s and [[salad]]s are also eaten by Pelaxian; [[tomato]]es, [[onion]]s, [[lettuce]], [[eggplant]]s, [[Squash (plant)|squashes]], and [[zucchini]] are common [[side dish]]es."


A major slave revolt in [[Tromarine]] in 150 AD lead to a mixed response by Levantine authorities. On the one hand, new laws were introduced against runaway slaves and a period of generally harsher enforcement was inaugurated against unruly and potentially rebellious slaves. On the other hand, new pathways to manumission and a maximum term of enslavement were both introduced in the 150s, although the latter was undermined inasmuch as an individual slave could face multiple consecutive terms of enslavement. Most historians believe more slaves were freed or gained their own freedom between 150 and 200 AD than at any other previous time in Levantine history. It was also made illegal for debtors to be sold into slavery in 178 AD, changing slavery to an almost exclusively foreign or foreign-descendant institution.
*"[[Pelaxian Chicken Salad]]" is an extremely popular dish, considered basic at table. It includes rice and beans usually are cooked utilizing with lard and accompanied with hummus.


===Transition to serfdom===
*“[[Pelaxian tortilla]]” is a traditional dish from Pelaxia and one of the signature dishes in the Pelaxian cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa.


As the prospect of foreign conquests came to a definitive end by the latter half of the 3rd century and as slaves gained increasing legal protection and possibility of manumission, slaves became harder to procure and more expensive to acquire. Accordingly, many of the large landowners of Great Levantia began the transition from slavery to free Levantine citizens from cities, particularly with respect to agricultural activities. This process precipitated a period of several centuries where cities would become largely depopulated, also reducing the need for large staffs of household slaves in urban homes of the elite. The slow transition to serfdom which began around this period not only lead to major economic changes but lead to a concentration of existing slaves to be sent to mines. Following centuries of improvement with respect to their legal position, the material conditions of slaves suddenly plummeted and life expectancies grew significantly shorter.
*“[[Sopa Pelaxiana]]” is a traditional Pelaxian dish. Literally meaning "Pelaxian soup," sopa Pelaxiana is similar to corn bread. Corn flour, pig fat (lard) or butter, cheese and milk or whey are common ingredients. It's a spongy cake that is rich in calories and protein content.
A sweet [[Paste (food)|paste]], ''dulce de leche'' is another treasured national food, used to fill [[cake]]s and [[pancake]]s, spread over [[toast]]ed bread for tea time, or served with ice cream. ''[[Alfajor]]es'' are [[shortbread]] [[cookie]]s sandwiched together with [[chocolate]] and ''dulce de leche'' or a [[fruit]] paste.
Other typical drinks include [[rum]] (sometimes with [[coke soda]] added); tea and coffee are equally important, and sugar cane juice as well. [[Don Justo]] is the national brand of rum while [[Felipe]] is the national [[brand]] of [[pale lager]], named after the town of [[Felipe, Costa Blanca]], where it was first produced.
==Ingredients==
''Pelaxian Cuisine'' is heavily based on the growth of all kinds of [[cereal]]s, [[grain]]s, [[oil seed]]s, [[fruit]]s and [[vegetable]]s, since [[Pelaxia]] is a significantly large [[livestock]] and [[agriculture|agricultural]] country.  


The introduction of [[Catholic Church|Christianity]] as both a legal and eventually official institution was another blow to slavery. Not only did Christian morality require humane treatment of slaves and a general suspicion of the institution, but it also lead to the rapid decline of [[Religion in ancient Levantia|ancient Levantine religion]]. As many temples began to close or be forcefully converted into Churches, the primarily slave-based industry of temple prostitution waned considerably in the 4th century.  
Meat products have been dominant in the country since the 15th. The country is regarded as a major [[beef]], [[pork]] and [[poultry]] producing and consuming country. As a matter of fact, certain areas such as those located in the center and east usually engaged in activities involving [[sheep]] and [[poultry]] breeding. The vast breeding activity involving any type of [[cattle]] has given rise to a very developed [[dairy]] industry that includes products like [[cow milk|cow]], [[sheep milk|sheep]] and [[camelide]], [[cheese]], [[dulce de leche]] and [[yogurt]]s. Pelaxia can also be conceived as a great industry engaged in the production of [[dried fruit]]s, [[olive]]s, all types of [[oil]]s and [[spice]]s.


===Functional end of slavery===
When it comes to blending ingredients and readapating other latitude cuisines traditions, the almost unlimited source of raw materials above enables the existence of a great product versatility.
==Regional differences==
Pelaxian cuisine has regional variations. ''Pollito'', ''dulce de leche'', ''empanadas'', are found throughout Pelaxia. In many parts of the country, food is prepared differently and different kinds of foods are made; this includes to a smaller degree food from [[pre-Caphirian]] times, as in the Northwest.
=== North-Center Region ===
[[File:DulceDeLecheSweets.jpg|thumb|left|Pelaxian pastry, including ''Rogel'' (a cake of layers of [[hojaldre]] covered with [[meringue]]), [[dulce de leche]], and regional variants of [[Alfajores]] (from [[Jojoba]], [[Montia]], [[Fátima]], among others).|240x240px]]
[[File:Milanesa con puré.jpg|thumb|right|Pelanesa with mashed potatoes and beans.]]
For long periods, urban areas such as [[Albalitor]], [[Agrila]], and [[Montia]] welcomed mostly migrants from [[Caphiria]]. Nevertheless, there was also a migratory flow of [[Kiravian]], [[Burgundian]], and Grajnidar immigrants arriving in Pelaxia. Among the countless changes this melting pot brought was the enrichment of the culinary art. Dishes such as pasta, pizza, ([[stew]]s), [[croqueta]]s ([[fritter]])s, [[sauce]]s, [[embutido]]s ([[sausage]]s), and chicken and meat courses brought a wider scope of options to daily menus. Furthermore, the bread-making, dessert, pastry, and dairy industries have achieved considerable development in this region.


Multiple factors lead to the functional end of slavery in [[Levantia]]. Primarily, the slow collapse of [[Great Levantia]] lead to severe reductions in trade and advanced economic activity, making large-scale state sponsored mines no longer viable to operate. Slaves were also increasingly hard to find and the institution of slavery largely lost its raison d'etre as slave labor became nearly as expensive as labor among freemen and urban citizens. The number of slaves further declined with the collapse of centralized state authority and law and order, as incidents of runaway slaves never being recovered became ubiquitous in the fifth century historical record. [[Catholic Church|Catholic]] morality, which was becoming the primary social mores of Levantine society by the fifth century, increasingly looked down upon the institution as theologians and practitioners alike questioned fellow children of God being held in bondage. The Levantine urban collapse also lead to the end of the institution of household slaves during the fifth century, as most major urban palaces were abandoned or turned into fortified manors with an emphasis on food self-sufficiency, and many remaining household slaves were transitioned into freemen tenants on these estates. With social attitudes turning against it, slaves becoming rare commodities, and the end of field, mine,  and domestic slaves as well as temple prostitutes, the institution faded into obscurity with the end of Great Levantia in the beginning of the sixth century. Some forms of slavery continued to exist under powerful or wealthy local rulers who could subjugate neighboring villages in the post-Levantine era, but by the turn of the seventh century slaves were vanishingly rare in Levantia. The rare exception were galley slaves, which continued in relatively robust form for centuries to come. New laws implemented by both late Great Levantia and the [[Catholic Church]], however, limited the term of service of galley slaves, and most galley slaves - either captured or sentenced to the status due to indebtedness - could expect to spend a majority of their lives as free persons. [[Social_class_in_Urcea#Serf|Serfdom]] would become the more common form of forced labor in [[Urcea]] and the rest of [[Levantia]], but had strict legal protections and generally could not be bought and sold apart from the land on which they lived and worked.
The above-mentioned dishes have developed a distinctively Pelaxian nuance. That is why, for example, Pelaxian pasta includes a wide variety of dishes ranging from the Caphirian [[Fusarioi]], [[Filateddhi ]], and [[Lanterne]] to the Pelaxian-made sorrentinos, agnolottis ([[agnolotti]]), canelones ([[cannelloni]]), and fetuchines ([[fettuccine]]).


Most former slaves and their descendants would go on to become [[Social_class_in_Urcea#Freeman|freemen]] within the system of social class in [[Urcea]], ironically being considered above the class of serfs who primarily descended from urban Levantine citizens.
[[Bread]] products are consumed all around the country. The deeply rooted bread, pastry, and dessert-making tradition derives from blending the above nationalities' products. [[Bakery|Bakeries]] sell not only a wide scope of breads, cookies, and cakes, but also pastries. The latter resembles a sort of roll [[pastry]] whose main dough ingredient is either butter or fat and which may be simple or stuffed with [[dulce de leche]], [[milk]], [[jam]], crema pastelera, or quince or apple jelly, among other fillings. The most popular type of pastry is said to be that of ''crecientes'' ( literally half crescent), based upon [[Burgundian]] [[croissant]]s. Furthermore, [[sandwiches de miga]] are another type of bread products; they are made only with thin layers of [[white bread]] (generally referred to as crustless bread) and stuffed with food items ranging from [[ham and cheese]] to other more sophisticated combinations such as raw ham, tomatoes, olives, hard boiled eggs, tuna, lettuce, red pepper, and the like.
Desserts and sweets are usually stuffed or covered with [[dulce de leche]]. The latter can be eaten alone or on top of cakes, [[alfajor]]es, panqueques ([[Crêpe|crepes]]), and pastries, or as a topping spread over [[flan de leche]]. [[Chantilly cream]] is widely consumed and used in preparing sweets and desserts. Additionally, cakes, sponge cakes, and puddings are very popular dishes.
=== El Alto de Los Picos ===
[[File:Pollo al disco. - panoramio.jpg|thumb|"Pollo al disco" with peppers.|221x221px|left]]
[[File:Spanish Tortilla (5845088254).jpg|thumb|right|Pelaxian tortilla|259x259px]]
This region is the one most influenced by the topography and climate. When preparing regional dishes, [[potato]]es and [[maize|corn]] or wheat are almost always used, including [[Bell pepper|peppers]], [[Squash (plant)|squashes]] and [[tomato]]es. The most celebrated dishes are [[tortilla de papa]], [[Montian Bean Stew]].
This region is the most suitable to taste [[empanada]]s, particularly those stuffed with meat and offering different types of tempting varieties such as the ''empanada monteña'', filled with potatoes and lamb, or empanadas made with cheese. Empanadas are individual sized and closed savoury pastries which may be fried or baked in the oven and are generally eaten with the hands.
Stews such as [[Montian Bean Stew]], carbonada, [[pollo al disco]], and roasted lamb are also typical dishes characterizing this region, which also include pumpkin or potato pudding stuffed with meat.
=== South Region ===
This region is known for its high consumption of beef and vegetable dishes such as [[Carne mechada]], [[Levantxian Stew]], [[Arroz Savrio]] and Gazpacho.
Levantxian Stew consists of a stew of tomato, onion, garlic, red pepper and rabbit, thickened with cake flour. It is a dish of the rural people and generally consumed in winter. Variants of the dish derive from the type of meat used. Hare and cod are often used instead of rabbit.
<gallery mode=packed  widths="200px" heights="180px">
Ropa_vieja_plato_cubano_por_excelencia_2.jpg|Carne mechada
Ratatouille02.jpg|Levantxian Stew
Gazpacho_Cazuela_Barro.jpg|Gaspacho
Arroz a la valenciana (Chile).jpg|Arroz Savrio
</gallery>
=== Islas Jusonias ===
[[File:Limupoke.jpg|thumb|256x256px|A plate full of Ponna.]]
Foods produced in the Jusón Archipelago include [[fish]] and [[seafood]] from the sea and rivers, and the products of the [[pigs]] widely farmed there.
Marine species such as [[Salmon (food)|salmon]], Tuna, [[Lithodes santolla|spider crab]]s, [[Squid (food)|squid]] and other [[shellfish]] and [[mollusc]]s may be caught in the [[Kindred Sea]]. There are [[trout]] in the rivers.
The Loa settlements in this region have built up large-scale production of sea food and its by-products.
Ponna is a local cuisine that originally involved preserving raw fish or other seafood such as octopus with sea salt and rubbing it (lomi) with seasonings or cutting it into small pieces. Scallions, chili peppers, and soy sauce have become common additions to it. Ponna is different from sashimi, since the former is usually rough-cut and piled onto a plate, and can be made with less expensive pieces of fish.


===Formal abolition of slavery===
Chicken and lamb, together with wild boar and venison tend to make up the region's meat-based dishes. Also typical of southern region are smoked products, including salmon, wild boar, and pheasant.
== Alcoholic beverages ==
*'''[[Wine]] (''vino'')''' has traditionally been the most popular alcoholic beverage in Pelaxia, beer in recent decades has competed with wine in popularity. Breweries appeared in Pelaxia at the end of the 1760s.


Apart from the use of galley slaves, slavery was exceedingly rare in [[Levantia]] following the seventh century, with some estimates projecting less than 4,000 slaves of all types in bondage by the year 800 AD. The early [[Holy Levantine Empire|Levantine Empire]], established in the mid 8th century, discouraged the use of slaves. Slavery of Christians was formally banned in the Empire in 903 AD. Slavery against non-Christian groups - such as [[Gothic people]] - was subsequently discouraged and the legal terms of enslavement significantly limited. Galley slavery was limited to three year terms in 1045. Besides galley slaves, historians believe that there were no slaves within the Empire by 1100.
*'''Beer''' consumption has increased outpacing that of wine since 1991, the growing production and consumption of beer has supported the existence of related events, for example beer festivals called "Fiestas de la Cerveza". However, the presence of a vigorous population of [[Celt]]ic lineage, principally of Kiravian origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as [[Saint Patrick's Day]] (''Día de San Patricio''). Pelaxians enjoy a variety of alcoholic beverages and Pelaxians can boast a varied array of ''elaboraciones'', whether industrial or [[artisanal]].  


==Trade, economy, and sales==
*Besides beer and wine, Pelaxians frequently drink [[Limoncello]]. '''Limoncello''' is the most popular beverage of the middle and lower economic classes at Christmas and [[New Year]] (the upper classes proverbially preferring to celebrate with locally produced [[champagne]], although real old-line "[[Creole peoples|creole]]" aristocrats will still drink Limoncello, which is much more traditional).


===Terms of enslavement===
*'''Sangria''' traditionally consists of red wine and chopped fruit, often with other ingredients or spirits.
====Sales and auctions====
===Slave roles===


====Household slave====
*'''Fernet''' is an Acirian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of distilled grape spirits. Fernet is usually served as a digestif after a meal but may also be served with coffee and espresso or mixed into coffee and espresso drinks. It typically contains 45% alcohol by volume. It may be served at room temperature or with ice. Younger generations of Pelaxians often mix it with Imperial Cola.
Other widely consumed spirits are rum made from [[sugar cane]], gin, sangría and fernet.
<gallery mode=packed heights=200px>
Boquerones y cañas en Sevilla.jpg|Beer with boquerones.
Bebiendo con porrón.jpg|Drinking wine from a "porrón" bottle.
Robion Limoncello.JPG|Limoncello.
Fernet-branca-coke.jpg|Fernet with coke.
Spanish sangria.jpg|Pelaxian sangría.
</gallery>
== Non-alcoholic specialties ==
[[File:Nice_Cup_of_Tea.jpg|thumb|right|Pelaxian tea with milk]]
Pelaxians enjoy a wide variety of non-alcoholic infusions. Among these, tea has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Pelaxia, mostly for domestic consumption. Tea is also one of the top exports from Pelaxia, as it is valued all over the world, but second behind coffee.


====Field slave====
Aside from the traditional Cafés, tea houses and tea gardens are also settings in which social gatherings with tea take place. Chess is a common game that is often played in these tea gardens. They have proven to be an attraction for tourists in destinations. With the growing young population, Pelaxia is seeing a shift towards café culture in places where coffee is predominantly being drunk.However, this increase in the consumption of coffee does not negate the fact that black Pelaxian tea is still the drink of choice for Pelaxians.


====Mine slave====
''Enlatado'' is a tea drink prepared by the ill-fated ''Gaucho Carlos'' in the popular Pelaxian folk song "''Los que duermen los deguellan''" . Boiling water for tea over a camp fire and adding a gum leaf for flavouring remains an iconic traditional Pelaxian method for preparing tea, which was a staple drink of the Pelaxian 1700s period.
Mine slavery involved slaves, mostly on [[Tromarine]] but across [[Great Levantia]], brought in specifically for the purpose of mining some type of resource. Only slaves with life terms of enslavement could be used in the mines. The most brutal form of slavery involving long hours of toil, extreme repression, and significant physical danger, life expectancy for mine slavery was far, far below every other kind of slavery. Slaves sent to the mines often were anticipated to be fit for work for about eleven months, after which time it was anticipated they would have died or be so physically debilitated that they were no longer fit for labor of any kind. Accordingly, unlike most other types of slaves, mine slaves often were not able to reproduce to the point of creating a unique slave culture or even replenish the labor force, and the vast majority of mine slaves were imported for use rather than having been born into it. Mine slavery was most common in [[Tromarine]], which had the highest per capita percentage of slaves of any location in [[Great Levantia]]. Mines in Tromarine were responsible for a large quantity of tin used in [[Sarpedon]] and [[Levantia]], making conditions especially brutal, leading to a large revolt of mine slaves in 150 AD. Following the revolt, mine slavery entered a minor decline but continued until complex economic activity and trade were no longer possible with the impending collapse of [[Great Levantia]]. Most state-operated mines ceased function around 450 AD, with mine slavery abruptly coming to an end after that date with limited examples of small, private run slave-operating mines continuing on for several decades.
== Popular short-order dishes ==
[[File:Picada cordobesa.jpg|thumb|right|Pelaxian "picada".]]
*Common ''restoranes'' or ''[[restaurant]]es'' and ''rotiserias'' (grill restaurants) nearly anywhere in Pelaxia today serve (into the small hours) quickly prepared meals that in the course of the 20th century came to be known as ''minutas'', "short-order dishes".  


====Temple slave====
*''Minutas'' are a category of dishes that include are ''[[pelanesa]]s'', ''churrascos'', ''supremas'' ([[chicken breast]]s), and Caphirian pasta, although some are very typical of locations that sell food: "''bifes''" and "''pelanesas''" are served "''a caballo''" ("on horseback", with [[fried egg]] on top), "''pelanesa completa''" (a ''pelanesa'' with two fried eggs and [[French fries]]), "''revuelto Gramajo''", "''colchón de arvejas''" (an omelette made with peas).


====Galley slave====
*Common sandwiches are those made of ''pelanesa'', baked ham and cheese, ''"pan de miga", [[toast]],'' panchos'' (hot dogs), ''[[choripan]]es'', ''morcipanes'', tortilla and ham, etc. ''


Galley slaves were the most common form of slaves in what would become the [[Creagmer republics|Creagmer mercantile cities]] as well as on [[Crotona]]; they were the second most common type of slave in [[Tromarine]] behind mine slaves.
*''[[Picada (Pelaxiana)|Picadas]]'', which are consumed at home or in [[Bar (establishment)|bars]], [[café]]s, tea houses and "''[[bodegones]]''" are also popular; they consist of an ensemble of plates containing cubes of cheese (typically from [[Montia]] or [[Agrila]]), pieces of [[salame]], [[olive]]s in [[brine]], fries, ''maníes'' ([[peanut]]s), etc.; ''[[picada]]''s are eaten accompanied by an alcoholic beverage like wine or beer.
 
== Eating habits ==
==Demography==
Breakfast typically is small and consists of tea or “café con leche” (coffee with milk) and toasts, pide bread, with some fruit juice, possibly orange juice accompanied with either cheese, tomatoes, eggs, olives or hummus.. A continental-style breakfast (desayuno) may be taken just after waking up, or before entering the workplace. Due to the large time span between breakfast and lunch, it is not uncommon to halt the working schedule to take a mid-morning snack with tea. Traditional lunches in Pelaxia are long and well developed. Pelaxians often have a light evening snack (called a "merienda" - typically a coffee or green tea and a pastry and it is common to not eat dinner until 9 pm, or even later on weekends.
 
[[Category:Pelaxia]]
 
 
[[Category: Levantia]]
[[Category: IXWB]]

Revision as of 22:43, 18 April 2022

Tortilla and ham sandwich

Pelaxian cuisine is described as a cultural blending of Vallosi and Caphirian influences, within the wide scope of tropical agricultural products that are abundant in the country. Pelaxian annual personal consumption of beef has averaged 100kg and 300kg for poultry.

The influence of Pelaxia's spice trade from Vallos and Insuo Loa culture is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Pelaxia and the Jusonian Islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and some savoury dishes. Garlic and onions are widely used, as are herbs, such as bay leaf, parsley, oregano, thyme, mint, marjoram, rosemary and coriander being the most prevalent. Pelaxia is home to the largest consumers of rice per capita in all of Sarpedon. Rice is said to have originated from the Loa who brought along their ingredients and cooking techniques many centuries ago.

Olive oil is one of the bases of Pelaxian cuisine, which is used both for cooking and flavouring meals. This has led to a unique classification of olive oils in Pelaxia, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil at all, or who wish to use it in, say, a mayonnaise or sauce where the taste is meant to be disguised.

Another feature of Pelaxian cuisine is the preparation of homemade food such as french fries, empanadas, and pasta to celebrate a special occasion, to meet friends, or to honor someone. Homemade food is also seen as a way to show affection. Pelaxian restaurants include a great variety of cuisines, prices, and flavors. Large cities tend to host everything from high-end international cuisine, to bodegones (inexpensive traditional hidden taverns), less stylish restaurants, and bars and canteens offering a range of dishes at affordable prices.

Social gatherings are commonly centered on sharing a meal. Invitations to have dinner at home is generally viewed as a symbol of friendship, warmth, and integration. Sunday family lunch is considered the most significant meal of the week, whose highlights often include "picadas" or “chicken and chorizo”.

History

Pelaxia as a territory of the Caphiria Caphiria introduced the custom of collecting and eating mushrooms, which is still preserved in many parts of Pelaxia, especially in the east. The Caphirians introduced viticulture and the cultivation of olive oil. Pelaxia is the largest producer of olive oil in the world. Middle Ages. The Kosal introduced brewing to the Pelaxian regions and introduced such ingredients as: rice, sorghum, sugar cane, spinach, eggplant, watermelon, lemon, peach, orange, allmonds and chickpeas.

Typical foods

Dulce de leche, a popular national spread used to fill cakes and pancakes, eaten over toast, and as an ice cream flavor.
Boxed Empanadas.
Arroz de Albalitor
Sopa Pelaxiana

Most regions of Pelaxia are known for their chicken-oriented diet. Grilled meat from the (barbecue) is a staple. Popular items such as Chorizo (pork sausage), morcilla (blood sausage), chinchulines (chitterlings), mollejas (sweetbread), and other parts of the animal are also enjoyed. In Montia, however, lamb and [chicken] are eaten more frequently than beef. Whole lambs and chickens are traditionally cooked over an open fire in a technique known as asado a la estaca.

  • Arroz de Albalitor is a dish made with poultry, usually a hen (chicken). It is typical of northern and western provinces. The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (so it doesn't clot) while the rice is boiling, much like "jugged" or "civet" dishes.
  • Pelanesa consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana.
  • "Pelaxian Chicken Salad" is an extremely popular dish, considered basic at table. It includes rice and beans usually are cooked utilizing with lard and accompanied with hummus.
  • Pelaxian tortilla” is a traditional dish from Pelaxia and one of the signature dishes in the Pelaxian cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa.
  • Sopa Pelaxiana” is a traditional Pelaxian dish. Literally meaning "Pelaxian soup," sopa Pelaxiana is similar to corn bread. Corn flour, pig fat (lard) or butter, cheese and milk or whey are common ingredients. It's a spongy cake that is rich in calories and protein content.

A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for tea time, or served with ice cream. Alfajores are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. Other typical drinks include rum (sometimes with coke soda added); tea and coffee are equally important, and sugar cane juice as well. Don Justo is the national brand of rum while Felipe is the national brand of pale lager, named after the town of Felipe, Costa Blanca, where it was first produced.

Ingredients

Pelaxian Cuisine is heavily based on the growth of all kinds of cereals, grains, oil seeds, fruits and vegetables, since Pelaxia is a significantly large livestock and agricultural country.

Meat products have been dominant in the country since the 15th. The country is regarded as a major beef, pork and poultry producing and consuming country. As a matter of fact, certain areas such as those located in the center and east usually engaged in activities involving sheep and poultry breeding. The vast breeding activity involving any type of cattle has given rise to a very developed dairy industry that includes products like cow, sheep and camelide, cheese, dulce de leche and yogurts. Pelaxia can also be conceived as a great industry engaged in the production of dried fruits, olives, all types of oils and spices.

When it comes to blending ingredients and readapating other latitude cuisines traditions, the almost unlimited source of raw materials above enables the existence of a great product versatility.

Regional differences

Pelaxian cuisine has regional variations. Pollito, dulce de leche, empanadas, are found throughout Pelaxia. In many parts of the country, food is prepared differently and different kinds of foods are made; this includes to a smaller degree food from pre-Caphirian times, as in the Northwest.

North-Center Region

Pelaxian pastry, including Rogel (a cake of layers of hojaldre covered with meringue), dulce de leche, and regional variants of Alfajores (from Jojoba, Montia, Fátima, among others).
Pelanesa with mashed potatoes and beans.

For long periods, urban areas such as Albalitor, Agrila, and Montia welcomed mostly migrants from Caphiria. Nevertheless, there was also a migratory flow of Kiravian, Burgundian, and Grajnidar immigrants arriving in Pelaxia. Among the countless changes this melting pot brought was the enrichment of the culinary art. Dishes such as pasta, pizza, (stews), croquetas (fritter)s, sauces, embutidos (sausages), and chicken and meat courses brought a wider scope of options to daily menus. Furthermore, the bread-making, dessert, pastry, and dairy industries have achieved considerable development in this region.

The above-mentioned dishes have developed a distinctively Pelaxian nuance. That is why, for example, Pelaxian pasta includes a wide variety of dishes ranging from the Caphirian Fusarioi, Filateddhi , and Lanterne to the Pelaxian-made sorrentinos, agnolottis (agnolotti), canelones (cannelloni), and fetuchines (fettuccine).

Bread products are consumed all around the country. The deeply rooted bread, pastry, and dessert-making tradition derives from blending the above nationalities' products. Bakeries sell not only a wide scope of breads, cookies, and cakes, but also pastries. The latter resembles a sort of roll pastry whose main dough ingredient is either butter or fat and which may be simple or stuffed with dulce de leche, milk, jam, crema pastelera, or quince or apple jelly, among other fillings. The most popular type of pastry is said to be that of crecientes ( literally half crescent), based upon Burgundian croissants. Furthermore, sandwiches de miga are another type of bread products; they are made only with thin layers of white bread (generally referred to as crustless bread) and stuffed with food items ranging from ham and cheese to other more sophisticated combinations such as raw ham, tomatoes, olives, hard boiled eggs, tuna, lettuce, red pepper, and the like. Desserts and sweets are usually stuffed or covered with dulce de leche. The latter can be eaten alone or on top of cakes, alfajores, panqueques (crepes), and pastries, or as a topping spread over flan de leche. Chantilly cream is widely consumed and used in preparing sweets and desserts. Additionally, cakes, sponge cakes, and puddings are very popular dishes.

El Alto de Los Picos

"Pollo al disco" with peppers.
Pelaxian tortilla

This region is the one most influenced by the topography and climate. When preparing regional dishes, potatoes and corn or wheat are almost always used, including peppers, squashes and tomatoes. The most celebrated dishes are tortilla de papa, Montian Bean Stew. This region is the most suitable to taste empanadas, particularly those stuffed with meat and offering different types of tempting varieties such as the empanada monteña, filled with potatoes and lamb, or empanadas made with cheese. Empanadas are individual sized and closed savoury pastries which may be fried or baked in the oven and are generally eaten with the hands. Stews such as Montian Bean Stew, carbonada, pollo al disco, and roasted lamb are also typical dishes characterizing this region, which also include pumpkin or potato pudding stuffed with meat.

South Region

This region is known for its high consumption of beef and vegetable dishes such as Carne mechada, Levantxian Stew, Arroz Savrio and Gazpacho. Levantxian Stew consists of a stew of tomato, onion, garlic, red pepper and rabbit, thickened with cake flour. It is a dish of the rural people and generally consumed in winter. Variants of the dish derive from the type of meat used. Hare and cod are often used instead of rabbit.

Islas Jusonias

A plate full of Ponna.

Foods produced in the Jusón Archipelago include fish and seafood from the sea and rivers, and the products of the pigs widely farmed there. Marine species such as salmon, Tuna, spider crabs, squid and other shellfish and molluscs may be caught in the Kindred Sea. There are trout in the rivers. The Loa settlements in this region have built up large-scale production of sea food and its by-products. Ponna is a local cuisine that originally involved preserving raw fish or other seafood such as octopus with sea salt and rubbing it (lomi) with seasonings or cutting it into small pieces. Scallions, chili peppers, and soy sauce have become common additions to it. Ponna is different from sashimi, since the former is usually rough-cut and piled onto a plate, and can be made with less expensive pieces of fish.

Chicken and lamb, together with wild boar and venison tend to make up the region's meat-based dishes. Also typical of southern region are smoked products, including salmon, wild boar, and pheasant.

Alcoholic beverages

  • Wine (vino) has traditionally been the most popular alcoholic beverage in Pelaxia, beer in recent decades has competed with wine in popularity. Breweries appeared in Pelaxia at the end of the 1760s.
  • Beer consumption has increased outpacing that of wine since 1991, the growing production and consumption of beer has supported the existence of related events, for example beer festivals called "Fiestas de la Cerveza". However, the presence of a vigorous population of Celtic lineage, principally of Kiravian origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Día de San Patricio). Pelaxians enjoy a variety of alcoholic beverages and Pelaxians can boast a varied array of elaboraciones, whether industrial or artisanal.
  • Besides beer and wine, Pelaxians frequently drink Limoncello. Limoncello is the most popular beverage of the middle and lower economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old-line "creole" aristocrats will still drink Limoncello, which is much more traditional).
  • Sangria traditionally consists of red wine and chopped fruit, often with other ingredients or spirits.
  • Fernet is an Acirian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of distilled grape spirits. Fernet is usually served as a digestif after a meal but may also be served with coffee and espresso or mixed into coffee and espresso drinks. It typically contains 45% alcohol by volume. It may be served at room temperature or with ice. Younger generations of Pelaxians often mix it with Imperial Cola.

Other widely consumed spirits are rum made from sugar cane, gin, sangría and fernet.

Non-alcoholic specialties

Pelaxian tea with milk

Pelaxians enjoy a wide variety of non-alcoholic infusions. Among these, tea has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Pelaxia, mostly for domestic consumption. Tea is also one of the top exports from Pelaxia, as it is valued all over the world, but second behind coffee.

Aside from the traditional Cafés, tea houses and tea gardens are also settings in which social gatherings with tea take place. Chess is a common game that is often played in these tea gardens. They have proven to be an attraction for tourists in destinations. With the growing young population, Pelaxia is seeing a shift towards café culture in places where coffee is predominantly being drunk.However, this increase in the consumption of coffee does not negate the fact that black Pelaxian tea is still the drink of choice for Pelaxians.

Enlatado is a tea drink prepared by the ill-fated Gaucho Carlos in the popular Pelaxian folk song "Los que duermen los deguellan" . Boiling water for tea over a camp fire and adding a gum leaf for flavouring remains an iconic traditional Pelaxian method for preparing tea, which was a staple drink of the Pelaxian 1700s period.

Popular short-order dishes

Pelaxian "picada".
  • Common restoranes or restaurantes and rotiserias (grill restaurants) nearly anywhere in Pelaxia today serve (into the small hours) quickly prepared meals that in the course of the 20th century came to be known as minutas, "short-order dishes".
  • Minutas are a category of dishes that include are pelanesas, churrascos, supremas (chicken breasts), and Caphirian pasta, although some are very typical of locations that sell food: "bifes" and "pelanesas" are served "a caballo" ("on horseback", with fried egg on top), "pelanesa completa" (a pelanesa with two fried eggs and French fries), "revuelto Gramajo", "colchón de arvejas" (an omelette made with peas).
  • Common sandwiches are those made of pelanesa, baked ham and cheese, "pan de miga", toast, panchos (hot dogs), choripanes, morcipanes, tortilla and ham, etc.
  • Picadas, which are consumed at home or in bars, cafés, tea houses and "bodegones" are also popular; they consist of an ensemble of plates containing cubes of cheese (typically from Montia or Agrila), pieces of salame, olives in brine, fries, maníes (peanuts), etc.; picadas are eaten accompanied by an alcoholic beverage like wine or beer.

Eating habits

Breakfast typically is small and consists of tea or “café con leche” (coffee with milk) and toasts, pide bread, with some fruit juice, possibly orange juice accompanied with either cheese, tomatoes, eggs, olives or hummus.. A continental-style breakfast (desayuno) may be taken just after waking up, or before entering the workplace. Due to the large time span between breakfast and lunch, it is not uncommon to halt the working schedule to take a mid-morning snack with tea. Traditional lunches in Pelaxia are long and well developed. Pelaxians often have a light evening snack (called a "merienda" - typically a coffee or green tea and a pastry and it is common to not eat dinner until 9 pm, or even later on weekends.