Food of Icalar, The

The limited presence of cultivatable/farmable land has a strong influence on what foods are able to be grown or reared in Icalar, as is a particular country's climate. Most foods are those that can thrive -- or at least survive -- in semi-arid to arid climates and take advantage of limited space. On the part of processed foods, these are typically in limited quantities due to smaller batches of raw materials and restricted space or (as post-war) skilled labor. However, as a world entering pre-industrialization, prior to the War of the Six many countries were beginning to experience the luxuries that come with farther-reaching trade agreements, collaborative craftsmanship, and advances in manufacturing. Customs for meal-taking itself tend to vary between countries, from typical times of day and setting to utensils and company.

GENERAL

Water-rich foods and those with higher nutritional value are more common than empty-calorie or luxury foods, even among the upper echelon. This is leftover from more nomadic tendencies and frequent travel besides, as well as simply what was available due to the lay of the land. For example, bread as we know it is an uncommon food due to the scarcity of lands suitable for large plots of grain -- instead, ches, or breadbark, fill this role as a common 'filler' food.
Sugar other than honey or from dried fruit comes from grinidar, a sugarcane-like grass that flourishes in southern Unenshuut and in Balaqalneyis along the Laqalney River. Balaqalneyis is also the sole source of Icalar's salt, in the form of the Bloodless Palm -- as such, other spices and seasonings are more prevalent in cooking due to sal being more highly-prized as a currency than an ingredient.
Grains include (real-world or in-world equivalents of) rice, wheat, maize, and barley, all in limited quantities. Wheat flour is uncommon, with nut, rice, and maize flours being more common. Foods made from grains are typically expensive and in small quantities. Nuts, however, are a common and versatile food either alone or as an ingredient.
Fruits include berries and tree-growing types, with a small variety of water-loving melons (such as kekawa). Stone fruits are uncommon, and acidic types are rarer still. Preserves, syrups, or dried fruit are a common feature of everyday cuisine, and fruit wines are popular.
Vegetables are typically those with a rambling habit, such as tasselhead squash, or root vegetables or legumes. Leafy greens are uncommon. Various types of pepper tend to thrive in most climates and feature heavily. Mushrooms also feature heavily and are one of the most nutrient-rich foods the continent has to offer.
Meats include both red and white, though the availability of red meat and the type varies widely by country. Fish and mollusks are also varied in supply and expense depending on location; the eating of amphibians is widely-accepted, particularly when travelling. Dried meat -- either as jerky for traveling or light working meals, or for later rehydration -- is an ubiquitous practice.
Dairy products have been uncommon until fairly recently in Icalar's history, with milk consumption continuing to be low and instead, the milk being given over to butter and cheese production -- both of which are considered luxury foods. Other fats and oils, however, can be produced from fish, nuts, and some plants. Eggs are a popular feature of many cuisines as an easy source of protein.
Common drinks include wine, ale, in-world beer and mead equivalents, and punch. Sweetwater also features heavily in most households. Teas, tinja, and cider are common as hot drinks, though there are some wines that may also be served warm. Distilled alcohol is not as common, but still present -- they are known colloquially as 'distills', usually including the predominant ingredient being distilled.

COUNTRY-SPECIFIC

Ustraria
Unenshuut
Unen cuisine leans heavily on game, fruits, vegetables, and nuts, with proteins being on the smaller side. It is typical for multiple small dishes (known as 'smallfoods') to be served at once rather than in courses and as such, most are neither served hot or chilled; this allows the meal to be scaled up or down according to time of day, number of people, or preference. Unen herbal and vegetal broths are widely-known for their intense flavor. There is a strong emphasis on the ritual elements of a meal and in particular, designating a host-server -- all of the food is usually brought out on a large tray or set of trays, and the host-server then makes multiple small plates of each dish for everyone present at the table. Street food and eating on the go is uncommon. 'Smallfoods' has been broadly adopted outside of the country to mean 'snack'.
Kiva
Seyis-Gol
Iyr
Balaqalenyis
Having the smallest freshwater supply out of all the countries, Qalneyan cuisine tends to be on the dry side or involve preservation or cooking in oil. Due to the high temperatures, light tapas-like meals are the norm rather than heavier ones, as well as being due to storage and preservation limitations. However, the country has a surprisingly strong dairy industry and as such, cheese is not uncommon. It also supplies the greatest amount of tinja to the rest of the countries, and internally tinja is often treated as the main focus of a meal.