Post by Admin on Jun 26, 2016 12:35:54 GMT -5
The southeastern most region is subtropical with an extensive coastline and waterways that lead inland to the ducal seat. Consequently, the diet of the Calandrians reflects the fruits of the area both land and sea based. Fish and some shellfish are often to be found on Calandria’s tables along with goat and poultry, both domesticated and wild. Beef, mutton or lamb, and venison are seldom to be found there; the climate ill-suited to those animals.
Because of the warm temperatures, the typical fare tends to be lighter, plenty of fresh fruits and vegetables thanks to a longer growing season. Though Harvest is celebrated in late October, there is almost always something growing for harvest in Calandria - spices, exotic herbs, melons, citrus fruits, olives, sugar, honey, rice, cucumbers, squash, tomatoes, and the like. Trade with the other regions allows the addition of beans and legumes, richer grains, and wines to vary their diet. The most frequent condiments to be found in Calandria are pepper, vinegars and oils. There is not a great deal of dairy, again due to the rapid rate of spoilage, yet the Calandrians enjoy a broad variety of foods and pride themselves on setting an exotic table, especially in grilled meats, salads, and unusual starches, like quinoa, couscous and wild rice.
Food Customs:
Breakfast - The simplest meal of the day is usually comprised of milk-soaked rice to make a porridge of sorts, flavored with spices and honey, or a thick yogurt with fruit and nuts. Light, honey drenched pastries are also served to give energy.
Dinner - The most lavish meal of the day is also the largest, made up of numerous courses from soups and salads (cold and hot), roasted or grilled meats, hot vegetable dishes, grilled flatbreads, and ended with cheese and sweetened, chilled fruits or pastries. This meal is a time for the family to gather and often takes two hours, with another hour following to allow for digestion during the heat of midday.
Supper - Often an optional meal, served after sundown. Children are served earlier in the evening than adults. This is a light meal, often a soup or stew, flatbread, cold meats and soft cheese along with raw vegetables that are left for those who have a wish to eat.
Because of the warm temperatures, the typical fare tends to be lighter, plenty of fresh fruits and vegetables thanks to a longer growing season. Though Harvest is celebrated in late October, there is almost always something growing for harvest in Calandria - spices, exotic herbs, melons, citrus fruits, olives, sugar, honey, rice, cucumbers, squash, tomatoes, and the like. Trade with the other regions allows the addition of beans and legumes, richer grains, and wines to vary their diet. The most frequent condiments to be found in Calandria are pepper, vinegars and oils. There is not a great deal of dairy, again due to the rapid rate of spoilage, yet the Calandrians enjoy a broad variety of foods and pride themselves on setting an exotic table, especially in grilled meats, salads, and unusual starches, like quinoa, couscous and wild rice.
Food Customs:
Breakfast - The simplest meal of the day is usually comprised of milk-soaked rice to make a porridge of sorts, flavored with spices and honey, or a thick yogurt with fruit and nuts. Light, honey drenched pastries are also served to give energy.
Dinner - The most lavish meal of the day is also the largest, made up of numerous courses from soups and salads (cold and hot), roasted or grilled meats, hot vegetable dishes, grilled flatbreads, and ended with cheese and sweetened, chilled fruits or pastries. This meal is a time for the family to gather and often takes two hours, with another hour following to allow for digestion during the heat of midday.
Supper - Often an optional meal, served after sundown. Children are served earlier in the evening than adults. This is a light meal, often a soup or stew, flatbread, cold meats and soft cheese along with raw vegetables that are left for those who have a wish to eat.