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Difference between revisions of "Alethkar"
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=== Cuisine ===
Like other Vorin nations, they practice a gendered division in cuisine between genders. Masculine food is often heavily spiced.{{book ref|sa2|64}}{{book ref|sa3|46}} Feminine food is made up of fruit and is often very sweet.{{book ref|sa3|68}} However, as always, ardents are immune to these gender norms and can eat whatever they wish.{{book ref|sa1|i|8}}
A large portion of their diet is made up of tallew and lavis, with them being used in food,{{book ref|sa2|64}}{{book ref|sa3|6}}{{book ref|sa3|67}} and alcoholic beverages.{{book ref|sa1|26}}{{book ref|sa2|46}}{{book ref|sa2|81}} Tallew is often boiled or steamed and made into soup.{{book ref|sa1|54}}{{book ref|sa2|64}}{{book ref|sa3|14}}{{book ref|sa2|i|12}} It is sometimes used as a spread on vegetables such as stagm.{{book ref|sa1|54}}
In terms of meat, they often make use of pork harvest from hogs.{{book ref|sa1|37}}{{book ref|sa3|19}}{{book ref|sa3|13}} Somethimes cooked in a savoury broth.{{book ref|sa3|19}}
Alethi food is known for its spiceiness.{{book ref|sa3|46}}{{book ref|sa1|37}} Which is often mixed into sauces and curry.{{book ref|sa1|37}}{{book ref|sa3|68}}{{book ref|sa3|13}}
Stagm and other tubers are another common part of their diet.{{book ref|sa1|54}}
It is common for children to eat fruited tallew rice with flatbread.{{book ref|sa1|37}}
They make use of a wide range of sauces of a variety of different flavours, ranging from spicy,{{book ref|sa1|37}}{{book ref|sa3|68}} to sweet,{{book ref|sa3|68}} to peppery,{{book ref|sa3|19}} to salty.{{book ref|sa2|59}}{{book ref|sa1|i|8}}{{book ref|sa1|22}}
{{image|Types of Wine.jpeg|side=right|width=250px|The Colours of Alethi Wine}}
==== Alcohol ====
Alethi alcohol is often made of fermented tallew or lavis,{{book ref|sa1|26}}{{book ref|sa2|46}}{{book ref|sa2|81}} but are occasionally made from fruit.{{book ref|sa3|18}}
Their alcohol is coloured with various dyes in accordance with the strength of the beverage.{{file ref|Rosharan Wines.jpg|Rosharan Wines}} The strongest colours are not only fermented, but also distilled into spirits.{{wob ref|12920}} Parties often only make use of the weaker colours, to prevent participants from getting drunk too quickly.{{book ref|sa3|18}}
There is a great variety of beverages even within the same colour,{{book ref|sa2|49}} such as hard honu, a type of lavis grain liquor.{{book ref|sa2|81}} Some alcohol is spiced, giving it a spicy flavour.{{book ref|sa2|49}}
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