Food & Drink

Many different kinds of **Food and Drink** can be found across Ygdren. The types of cuisine and beverages vary greatly by region, culture, and wealth, ranging from meagre bowls of slum, to extravagant foods and wines, including exotic spices and ingredients imported from distant areas.

## Drinks

This section contains an overview of the common drinks and beverages exported or favoured by each region. The type of drink favoured by the populace tends to reflect the climate and culture of the area, and overlap is often noticeable in regions that share borders. More importantly, most beverages can often be found in other areas of the world, especially in the closer territories to the one from which they originate.

### Atheldael

#### Ales, Ciders, & Meads

* **Ardari Stout:** Deep brown-coloured mild ale. Tastes fruity and malt.
* **Stone Cider:** Dark yellow, bubbly cider. Tastes fruity and tart.
* **White Cider:** Pale yellow, bubbly cider. Tastes fruity and sweet.
* **Silverwood Murk:** Pale silver, cloudy cider. Tastes fruity and dry.
* **Rosemead:** Cherry rose mead fermented from redcurrant. Tastes fruity and sweet.
* **Brackenmead:** Cloudy black mead fermented from blackberry and honey. Tastes tart and dry.

#### Wines

* **Daelish Pine:** White light-bodied vintage aged in silverpine barrels. Tastes fruity and dry.
* **Daelish Maple:** Tawny medium-bodied vintage aged in red maple barrels. Tastes fruity and sweet.
* **Daelish Oak:** Crimson full-bodied vintage aged in bloodoak barrels. Tastes earthy and dry.
* **Erindel Hazel:** Ruby port wine aged in sandy brick. Tastes earthy and sweet.
* **Erindel Ash:** Tawny port wine aged in red maple barrels. Tastes nutty and sweet.

#### Spirits

* **Chestnut Brandy:** Dark orange spirit distilled from chestnut extract. Tastes rich and nutty.
* **Deepwood Cordial:** Vermillion spirit distilled from cherry and plum. Tastes fruity and sweet.
* **Erinmel Whiskey:** Reddish-brown spirit with a strong aftertaste. Tastes smoky and dry.
* **Glimmer Whiskey:** Tan-brown spirit with a fruity aftertaste. Tastes sweet and dry.

#### Other

* **Black Coffee:** Unsweetened light roast robusta coffee. Traditionally served without milk.

### Arlia

#### Ales, Ciders, & Meads

* **Arlan Gold:** Rich amber-coloured golden ale. Tastes juicy and tart.
* **Arlan Pale:** Pale straw-coloured pale ale. Tastes nutty and bitter.
* **Arlan Bitter:** Ruby brown-coloured bitter ale. Tastes malt and bitter.

### Lydmark

#### Ales, Ciders, & Meads

* **Aldham Pale:** Pale straw-coloured pale ale. Tastes smoky and malt.

### Zandaran

#### Ales, Ciders, & Meads

* **Babblebrook:** Deep gold-coloured mild ale. Tastes fruity and sweet.

#### Spirits

* **Gobbledygook:** Colourless spirit distilled from wild berries. Tastes harsh and dry.

### Edraxis

#### Wines

* **Aquilo:** Crimson medium-bodied vintage aged in plum barrels. Tastes fruity and tart.
* **Adreano:** White full-bodied vintage aged in oak barrels. Tastes earthy and tart.
* **Siriso:** White light-bodied vintage aged in willow barrels. Tastes fruity and dry.
* **Andreo:** Pale red light-bodied frothed wine. Tastes fruity and sweet.

#### Spirits

* **Rockton Rye:** Colourless spirit distilled from rye and citrus. Tastes harsh and acidic. Originates from the Adrean Coast in the northeast of Edraxis.

#### Other

* **Arrosto:** Unsweetened dark roast robusta coffee. Traditionally served without milk.
* **Voloso:** Lightly sweetened dark roast robusta coffee. Traditionally served with milk.
* **Intero:** Milky sweetened dark roast robusta coffee. Traditionally mostly frothed milk.

### Varais

#### Wines

* **Alba:** White medium-bodied vintage aged in willow barrels. Tastes fruity and bitter.
* **Rubens:** Dark-red full-bodied vintage aged in black currant barrels. Tastes earthy and sweet.
* **Arnais:** White light-bodied vintage aged in oak barrels. Tastes fruity and velvety.
* **Roubrese:** Crimson medium-bodied vintage aged in cedar barrels. Tastes dry and tart.
* **Arvennes:** Crimson full-bodied vintage aged in willow barrels. Tastes zesty and sweet.
* **Auvergnon:** Pale red light-bodied vintage aged in oak barrels. Tastes fruity and sweet.
* **Lorais:** Dark-red medium-bodied vintage aged in black currant barrels. Tastes earthy and dry.

#### Spirits

* **Cognac du Llys:** Fiery brown spirit distilled from white wine and honey. Tastes fruity and dry.
* **Bastille Brandy:** Translucent brown spirit distilled from red wine. Tastes smooth and sweet.
* **Varlegnac:** Amber spirit distilled from red wine and chestnut. Tastes nutty and dry.

#### Other

* **Roisette:** Lightly sweetened medium roast robusta coffee. Traditionally served with a little cream.

### Kuetzicol

#### Spirits

* **Kezkual:** Colourless spirit distilled from mountain roots. Tastes dry and acidic.

### Maruk

#### Spirits

* **Couzi:** Vaguely brown spirit flavoured with cinnamon. Tastes harsh and acidic.

#### Other

* **Klah:** Moderately sweetened dark roast arabica coffee. Traditionally served spiced with cinnamon.

### Samarkhet

#### Other

* **Najha:** Heavily sweetened medium roast arabica coffee. Traditionally served without milk.
* **Sol:** Lightly sweetened light roast arabica coffee. Traditionally served with milk.
* **Kava:** Unsweetened dark roast arabica coffee. Traditionally served without milk.

### Angolia

#### Other

* **Banta:** Lightly sweetened dark roast arabica coffee. Traditionally served without milk.

### Urskaya

#### Spirits

* **Praskov:** Colourless spirit distilled from cloudberry. Tastes harsh and sweet.

### Ravnmark

#### Ales, Ciders, & Meads

* **Vjol:** Medium amber-coloured golden ale. Tastes nutty and malt.
* **Draig:** Ruby brown-coloured stout ale. Tastes nutty and smooth.
* **Vasceda Dry:** Pale yellow mead fermented from wild honey. Tastes sweet and malt.
* **Medsceída:** Translucent white mead fermented from blueberry and honey. Tastes sweet and dry.

#### Wines

* **Honig:** Pale straw honey wine aged in willow barrels. Tastes sweet and velvety.

#### Spirits

* **Wolfgrog:** Translucent brown spirit with a harsh burn. Tastes watery and bitter.

### Dûrandur

#### Ales, Ciders, & Meads

* **Mogul Brew:** Pale amber-coloured golden ale. Tastes bitter and malt.
* **Mogul Stout:** Black-coloured stout ale. Tastes smooth and malt.

### Baradôr

#### Ales, Ciders, & Meads

* **Barad Malt:** Straw-coloured golden ale. Tastes sweet and malt.
* **Celcaras Stout:** Deep brown-coloured stout ale. Tastes dry and malt.

### Aldwyr

#### Ales, Ciders, & Meads

* **Skovland Ale:** Dark brown-red porter ale. Tastes sharp and dry.
* **Gristol Cider:** Dark brown, cloudy cider. Tastes earthy and tart.

#### Wines

* **Feigenwein:** Purple full-bodied vintage aged in fig-wood barrels. Tastes sweet and syrupy.

#### Spirits

* **Austerlin Whiskey:** Grey-brown spirit with a liquid-smoke haze. Tastes earthy and dry.
* **Whaler's Gin:** Colourless spirit with a cloudy murk. Tastes sharp and bitter.
* **Inkblood:** Deep ink-black spirit with a faint smell of rust. Tastes acidic and of licorice.

## Foods

### Maíandir

#### Basic Foodstuffs

One of the richer and more fertile regions of the western landmass, cuisine in the heartlands of the Argent Basin and the Marble Vale is quite varied and diverse. Bread (made of wheat, barley or rye) and variations thereof is a staple across all classes of society, as are diary products (such as milk, cream, butter, and hard cheese made from groveback or goat milk) and domestic products such as eggs.

A variety of easily cultivated vegetables and fruit are also common, notably: carrots, onions, berries, beans, grapes, almonds, plums, apples, bitter cherries, leeks, and garlic. Potatoes are not endemic to the region, but were imported early on from Domari traders and are now widely produced due to their resilience and ease of consumption. A few types of edible mushrooms are also used in the area, although this is more common in the woodland regions such as Luinfeld and the northern part of the Elvedel Crownlands.

In more mountainous areas, the availability of produce is reduced, but due to the widespread nature of trade, and a general internal peace and prosperity in the region, ingredients can be quite easily exchanged or bought. This ease of access in terms of importing and exporting of produce between sub-regions has led to the broad availability of most products in all corners of the region.

#### Meat & Fish

Meat is equally as important to the commoner's diet as vegetable produce, though it is rarer. Whether it is gathered from wild game or from livestock, it is a primary staple food in the continent, although it is naturally more difficult to acquire than fruit and vegetables, especially for poorer folk.

In terms of livestock, domesticated groveback beef is very common due to the ease with which the large creatures can be bred and fed, and also due to the bulk of meat each beast can provide, along with other useful materials such as bone, hide, and even dung for fertiliser during its growth. Wild grovebacks, which are typically larger but significantly less docile, have been driven almost extinct in the Argent Basin, but are still in abundance further north past the Mogul Caí. Mutton from domesticated sheep is fairly popular in the more southern areas where the creatures are more commonly bred, whereas pork and goat are both more frequently bred in the north. Pork is the main export of the southern half of Atheldael, formerly the region of North Arlia. Poultry, namely chicken and ducks, are also grown in some areas, with the eggs, feathers, and meat of both being of use.

Hunting is common practice in the outlying towns and villages, particularly those in more thickly forested areas, but is less so in the more urban regions. Aspenhind venison is a typical delicacy in the northern woodlands, as is wild boar, which is notoriously difficult to hunt. Hares, grouse, partridge, and pheasants are frequent sources of meat in flatter grassland areas, and are abundant due to rapid reproduction. Wild ducks and geese are more commonly found further south next to the sea. Mountain Rams are hunted sometimes in the higher altitude mountain regions, but are typically hard to trap due to their climbing ability.

Fishing is a sizeable industry in many of the major cities of the continent. In cities by rivers, the business focuses mostly on freshwater fish such as Diverfowl, Riverstalk, Red Salmon, and Freshwater Trout, all of which travel up and downriver at various points throughout the year. In coastal areas, the focus is naturally on saltwater fish, such as Capecod, Eels, Silverfin, Swordfish, and Salt Bass. Several species of crab, lobster, and shrimp are also commonly caught and sold in the fish markets of both cities.