Fjúnans
Fjúnic: Fjúnils /fjuːnɪːls~fjuːnels/
Maþúlic: Ijúnels /ɪjuːnɛls/
Mjúltic: Júneil /juɳeɪl̥/ , singular: Júnél /juɳjɨl̥/
Vúnic: Vúnleylí /vuːnleiliː/
Þamtic: Þvúnjó /θvuːnjouː/
Þiðic: Fjonhje /fɥɔːnçɛː/
The fjúnans1 are one of the main elven cultures in Rúþría, a region in the northern Southlands, and among the oldest southlandic elven communities on that continent along with the New Þamtans and Þiðans to the east. Most of them are descendants of Maþúlans from southwestern Jælondis, who founded a colony that would become the modern country of Fjún, along with Avóðans and other elven ethnic groups, and to lesser extent Humans.
The fjúnan national dish is zalþ, small pies made from rye dough and traditionally stuffed with a mixture of mandrakes, sour cream, eggs, butter and salt, much like the original maþúlan version, though local variations containing cream cheese, apples or honey exist as well.
All fjúnan pyrolatrist traditions place some emphasis on studying the arcane arts, as control of one's magical abilities is regarded as essential for taming a person's 'inner fire', and required for proper kind of prayers and meditation, which includes conjuring a small magical flame and keeping it lit until the ritual is complete.
Maþúlic: Ijúnels /ɪjuːnɛls/
Mjúltic: Júneil /juɳeɪl̥/ , singular: Júnél /juɳjɨl̥/
Vúnic: Vúnleylí /vuːnleiliː/
Þamtic: Þvúnjó /θvuːnjouː/
The fjúnans1 are one of the main elven cultures in Rúþría, a region in the northern Southlands, and among the oldest southlandic elven communities on that continent along with the New Þamtans and Þiðans to the east. Most of them are descendants of Maþúlans from southwestern Jælondis, who founded a colony that would become the modern country of Fjún, along with Avóðans and other elven ethnic groups, and to lesser extent Humans.
Culture
Cuisine
Fjúnan cooking is largely based on maþúlic culinary traditions, with influences from various other elven and human cuisines, both from Jælondis and the Southlands. Common ingredients include various cereals, onions, thistles and Mandrakes, apples and cherries, dairy products, beef, mutton and goat meat, fish (often smoked), honey and mead. Fjúnans are famous for their cheeses, with Tafjó, Zið and Þóðis (made from sheep-, cow- and goat milk, respectively) being among the most popular types across Borgalor.The fjúnan national dish is zalþ, small pies made from rye dough and traditionally stuffed with a mixture of mandrakes, sour cream, eggs, butter and salt, much like the original maþúlan version, though local variations containing cream cheese, apples or honey exist as well.
Religion
The majority of fjúnans adhere to some form of Pyrolatry, either the maþúlan tradition or local variations of it, the main difference between the two being how the sacred fire in each city is lit. In Maþú, a large lens was use to light the fires, but as the sunlight isn't as strong in the Southlands, the high priestess of each shrine uses fire magic instead.All fjúnan pyrolatrist traditions place some emphasis on studying the arcane arts, as control of one's magical abilities is regarded as essential for taming a person's 'inner fire', and required for proper kind of prayers and meditation, which includes conjuring a small magical flame and keeping it lit until the ritual is complete.
1Original icelandic: Fjúnar, singular: Fjúni.
Praying fjúnan woman by Lappalingur
Parent ethnicities
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