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Yonderre: Difference between revisions
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{{main|Yonderian cuisine}} | {{main|Yonderian cuisine}} | ||
[[File:Bison_sauce_bourguignone.jpg|thumb|Pan Seared Bison with a Fig Burgoignesc Sauce, Potatoes au Gratin and Sour Dough Bread]] | [[File:Bison_sauce_bourguignone.jpg|thumb|Pan Seared Bison with a Fig Burgoignesc Sauce, Potatoes au Gratin and Sour Dough Bread]] | ||
"Yonderian cuisine" is the collective term for the | "Yonderian cuisine" is the collective term for the styles of cooking associated with Yonderre famous worldwide not least thanks to [[Yonderian cinema]]. Yonderian cuisine originated as the mixture of the [[East Goths|Gothic]] peasant population's own local produce and the cooking styles and mannerisms of the [[Burgoignesc peolple|Burgoignesc]] burghers and nobility. It was enhanced by cooking techniques developed in the mid-nineteenth century and the wider availability of goods during and after the [[Yonderian Golden Age]] and industrial revolution. Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular includes meat balls, breaded pork patties and sausages. Yonderian cuisine is known for its [[Beer in Yonderre|beers]], [[Wine in Yonderre|fine wines]], [[Yonderian pastry|pastries]] and herbal liqueurs such as [[Chevaleuer Verte]] worldwide, all of which are widely exported with relatively little import of the same to Yonderre. | ||
As the crossroads of central [[Levantia]], cooking in Yonderre has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Yonderian cuisine of the Middle Ages and some even to the [[Covinia|Khovihnihk]] peoples who inhabited northern Yonderre until the [[Great Gothic Migration]] in the late sixth century. Yonderian cuisine as a definitive singular category came about as a concept during the [[Yonderian Golden Age]] in the mid-nineteenth century, seeking to merge the many regional cuisines and specialities into a single, combined cuisine. The concept was largely succesful although regional specialities remain, enabling {{wpl|Culinary tourism|culinary tourism}} to thrive since. | As the crossroads of central [[Levantia]], cooking in Yonderre has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Yonderian cuisine of the Middle Ages and some even to the [[Covinia|Khovihnihk]] peoples who inhabited northern Yonderre until the [[Great Gothic Migration]] in the late sixth century. Yonderian cuisine as a definitive singular category came about as a concept during the [[Yonderian Golden Age]] in the mid-nineteenth century, seeking to merge the many regional cuisines and specialities into a single, combined cuisine. The concept was largely succesful although regional specialities remain, enabling {{wpl|Culinary tourism|culinary tourism}} to thrive since. | ||