Life in Karthis: Food and Drink

[Kenneth New]

Overview of Food and Drink

The City of Karthis contains the Gate Emporium, a massive trade complex (like a two story mall) with a gate beneath it that connects to other (subsidiary) gates following a strict schedule. This allows food and other goods to be brought into Karthis from around the world of Rhiada. As a result the Karthian diet appears to be more varied and to contain more fresh fruits and vegetables throughout the year. However, this is only true for Karthis and the other cities connected to it with the local gates.

The local gates are also located in the basement of the Gate Emporium. These gates are traditional gates connected to specific other gates in the Neimocrands. They connect Karthis to the larger cities (e.g. Mandrigor, Satieda, Pithallon and Trandor). Smaller communities within easy travel of one of these towns share in Karthian cuisine, albeit shaped by local preferences and tastes.

The cuisine in the remainder of the Neimocrands is shaped by a lack of exotic ingredients and year long access to fresh fruits and vegetables. Even some large and ancient cities aren't connected to the network of local gates for one reason or another. An example of this would be Alar and Carcosa. For reasons ranging from an inability to agree on where to place the gate to a general disdain for things Karthian (and therefore new and uncouth) neither of these two important cities is connected.

[Kenneth New]

Karthian Cuisine

There are many ingredients that are considered exotic in the Neimocrands, but are more common in Karthian cuisine due to the existence of the trade gates.

• Ocean Fish and Crustaceans - brought in from Tamnara, Boriqua, Manawy or Graypoint
• Bananas - brought in from Umbamu
• Coconut, Pineapple, Tomatoes, Squash, Beans, Chiles, Sweet Potatoes and Maize - brought in from Boriqua
• Moa - brought in from Galmoray
• Pepper, Cloves, and many other spices - brought in from Sundava
• Soya - brought in from Tamnara
• Walrus and Whale - brought in from Manawy or Graypoint
• Citrus Fruit - brought in from Pavona
• Palm fruits - brought in from Sundava, Boriqua and Umbamu
• Tea - brought in from Tamnara and Sundava
• Coffee - originating in the Rhodassan lands and brought in from Vhengana, Sundava or Scarp
• Others to be mentioned later

Some ingredients originate in specific regions of the Neimocrands, but have become more common due to the local gate network.

• Snails, Giant Insect - brought in from Satieda
• Horse Meat, Mare's Cheese, Fermented Mare's Milk - brought in from Trandor
• Pine Nuts, Cervine Mear and Bear Meat - brought in from Carydon (in the Domain of Ardest)

Both Galmoray and Vhengana have seasons reversed from the Neimocrands and are able to supply fresh fruits and vegetables during the winter in Karthis.

[Kenneth New]

Country Cuisine

Regional cuisine can vary considerably from place to place, but there are certain similarities. In the spring and summer fresh ingredients abound. In the fall and winter, preserved meats, cheeses and pickled vegetables are more common. Some common country foods are listed below.

Cheese

The Neimocrands is justifiably well known for its cheeses. They range from soft to hard, and from mild to sharp. A few famous types of cheese are listed below.

• Carcosa - named after the city of its origin, Carcosa cheese is a sharp and firm cow's milk cheese with chives and spring onions blended throughout. Sweet Carcosa varieties blend any sort of dried fruit (usually apricot, date or raisin) instead of chives and onion.
• Farlo - named after the Domain of its origin in the southern reaches of the Grand Plateau, Farlo cheese is a cheddar type cheese that can be eaten young (mild) or well-aged (very sharp)
• Mandrigor - named after the city of its origin, Mandrigor cheese is a crumbly and mild cow's milk cheese. It can be eaten plain, but some varieties have caraway, dill seed or fennel blended in them.
• Satieda - named after the city of its origin, Satieda cheese is a firm and tangy goats milk cheese. Aged Satieda is a very firm (and very sharp) cheese that can be grated or shredded.
• Carydon - named after the mountain town where it originated, Carydon is a very firm and sour cervine milk cheese.
• Pithallon - named after the Eastern Plateau Domain where it originated, Pithallon cheese is a salty, firm and crumbly goat's milk cheese, similar to feta.
• Trandory - named after the city where it is made, Trandory cheese is a slightly sweet cheese made from mare's quark.
• Istomary - named after the Domain of its origin, Istomary cheese is a firm white cheese (similar in flavor to sharp swiss).
• Alary - named after the city of its origin, Alary cheese is a semi-soft sheeps milk cheese. It is usually ripened, but non-ripened Alary (called Fresh Alary) is also moderately popular.

Bread

Breads of different types are common throughout the Neimocrands. Most are yeast breads, but soda breads (called Dweirish bread in Rhiada) is also popular. Wheat, barley and rye are the most common flours used. They range from mildly sweet Mandrigoran breads (often containing eggs) to sour dough, especially popular in the mountain domains.

Flat breads are popular in the Eastern Plateau and the easternmost lowlands of the Grand Plateau (the Parthon belt). Many are filled with savory meat or cheese.

Nutbreads are very popular, especially in the winter months. They contain up to 25% nut flour, making them very nutritious but crumbly. Sometimes, they have dried fruit as well.

Dumplings are also popular in the Neimocrands. On the lower plateau, they are usually baked and appear more like rolls that are filled with savory or sweet mixtures. On the Grand Plateau, they are usually cooked by boiling and are served with fried apples or onions. In the Parthon belt, they are often fried and typically stuffed with meat or carrots and peas.

Broad egg noodles are also common. They are usually served with savory meat and vegetable mixtures similar to stew. This dish is common in inns and public houses.

Cakes are very popular in the region as well. Most are served plain, glazed or drizzled with honey. Cakes can also be made with added nut flour. Called nutcakes, these desserts are considered especially Karthian.

Stews

Stews can be made from virtually any ingredients. Mutton, beef, chicken and goat are all common, as are pulses (lentils and peas). Most contain barley and vegetables as well. Stew is usually eaten in a bread bowl, a trencher or served with noodles. Trail stew is often eaten on the road. It's made by adding dried vegetables, herbs and pulses to boiling water.

Sausages

Karthians will put any kind of meat into a sausage. Dried or smoked sausages are quite popular, and are either added to stews or eaten cold. Fresh sausages can be purchased from street vendors or in public houses. The former often serve them inside a special roll (like a hotdog).

Ale

Karthian ales are generally quite good. Those from the Lower Plateau tend to lighter and are often brewed with herbs or dried fruit. Those from the Grand Plateau are medium bodied. The mountain domains favor darker brews, like porters and stouts.

Wine

Although wines of both kinds are produced on both the Lower Plateau and the Grand Plateau, there are some regional variations. Wines from the Lower Plateau tend to be sweeter than those from the Grand Plateau. In Mandrigor, they fortify their wines with brandy and then age them in oak barrels to produce rich and strong wines similar to Port and Sherry. In Dalriana, they produce sparkling white wines.

The mountain domains are famous for their honey meads.

Distilled Liquor

Karthians drink a lot of distilled liquor, and each region produces its own distinct version. The mountain domains prefer infusions with herbs and honey. Mandrigor is famous for its brandy. Carocosa is known for its sweet toasted fennel liquor. Satieda produces a spicy drink similar to gin. Alar produces a char filtered whiskey. And these are just some of the varieties produced locally.

Non-Alcoholic Drinks

Herbal tisanes, infusions of dried fruit and berries and toasted barley water are commonly served throughout the region as an alternative to alcohol.