«12. . .23,26623,26723,26823,26923,27023,27123,272. . .24,40724,408»
Hard no my friend. Modern technology
No offense taken.
No. Magic is not allowed in RP. It violates the realism rules.
The region rules and conduct page seems to outline the rules for the RMB and such. I'm willing to give up magic, this is a new nation. It also seems like I may need to stick around a little while before getting on the map, so while I set up lore for my nation, is it a good idea to be active relatively once or twice in a week?
Ideally and in accordance to the rules, yes. Being active once or twice a week is the minimum. That includes forum posts within the region, factbooks, etc. In the meantime, you can introduce the basics and fundamentals of your nation on this thread: 
viewtopic.php?f=4&t=399276
Do take note that posting on TWI IC forum threads are still not allowed until you are a member and on the map. I suggest making factbooks and dispatches for now after you fulfill the requirements and send your map application, including the link that I have provided. If you have any questions, don't hesitate to message me.
Hello everyone!
I posted this in the Discord just a few minutes ago but since many of you aren't in there, I thought it would be a good idea to also mention this here. I'm looking for nations who would've been involved in a military peacekeeping operation in the 1980s in Scaedia to overthrow a fascist dictatorship. 
Solaryia and I already lightly discussed their involvement, so if you have some sort of economic tie to them that would be a good in to it. If you're interested I can give you more of a rundown since it would congest the RMB if I were to type it all out here. Once I get a better idea of who would be interested we can all go into more detail about how we see this working out. Feel free to TG me or DM me on Discord, though preferably TG me first since I don't check Discord often.
Roendavar and Moorlith
heya
viewtopic.php?f=4&t=499959&p=39070874&sid=c54523fd61b75f41116c7695f68d202c#p39070874
Shadow nears it's end
Unless i need to change anything in the future, Doman Cuisine is finished
Doman Cuisine
Doman cuisine is the customary cooking traditions and practices of the culinary arts of Domanania. Doman cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Domanania, Ioudaia, and Athara Magarat, Doman cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
Doman cuisine is largely based on rice, vegetables, seafood and (at least in the interior) meats. Traditional Doman meals are named for the number of side dishes (Dadjín or Dachín) that accompany steam-cooked short-grain rice. Commonly used ingredients include sesame oil, fermented bean paste, soy sauce, salt, garlic, ginger, pepper flakes, fermented red chili paste and cabbage.
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Doman royal court cuisine once brought all of the unique regional specialties together for the royal family. Foods are regulated by Doman cultural etiquette.
1 History
1.1 Pre-History
1.2 Zhatae Era
1.3 Magrati Period
1.4 Federation Era
1.5 Civil War and Modern Period
2 Nature's Influence
2.1 Geography
2.2 Climate
3 Food
3.1 Grain
3.2 Fruit
3.3 Legumes
3.4 Condiments and Seasoning
3.5 Meat
3.6 Vegetables
4 Dishes
4.1 Soups and Stews
4.2 Hayotezhdo
4.3 Noodles
4.4 Dadjín
4.5 Konaek
4.6 Ma
4.7 Ongeu
5 Beverages
5.1 Non-Alcoholic
5.2 Alcoholic
7 Regional Variations
7.1 Religious
7.2 Vegetarian
7.3 Ceremonial
7.4 Street Foods
8 Etiquette
8.1 Dining
8.2 Drinking
Prehistory
In the Era of Settlement (approximately 2000 to 300 BCE), hunter-gatherer societies engaged in fishing and hunting, and incipient agriculture in the later stages. Since the beginning of the Era (2000 BCE), agricultural traditions began to develop with new migrant groups from the Borysthemes and Erphia River basin of Ioudaia. During the Settlement period, people grew millet, barley, wheat, legumes and rice, and continued to hunt and fish. Archaeological remains point to development of fermented beans during this period, and cultural contact with cultures to the south facilitated domestication of animals.
Zhatae Era
The Zhatae Era (384 CE-600 CE) was one of rapid cultural evolution. The Empire spanned most of the island and began long range exploration and trade missions overseas. The mid-late empire came into contact with a variety of other cultures and would bring home new dishes and styles. The empire had a diverse range of cuisine at this time.
Each region had its own distinct set of cultural practices and foods. For example, Tavunt was known for cold foods and fermented foods, While Saekrasa was known for many fish dishes with vegetables. The exposure to other cuisines through cultural exchanges with the greater mesder regions began to change the distinct cultures of Domanania.
The 700 year period known as the Magarati Period (920 CE- 1605 CE) saw the greatest diversity in Doman Cuisine. In those 700 years, Doman cuisine fused, synergized, reinvented itself, and evolved. The staples of modern Doman cuisine could be traced back to this era.
During this time, Domanania was able to extend its reach to almost all of the Western Isles and experienced heavy cultural blending with many cultures throughout the isles. In particular, the Khas-Kirati peoples of the Divine Corinthius Empire. It was during this time that many Khas-Kirati from Athara magarat came over to the country and established communities, and in turn bringing over their own cuisine. This is evident by the prevalence of various breads being introduced. Archeological studies revealed that widespread bread production didn't begin until around 950 CE after communities were fully established and began to create the first generation of Doman born Khas-Kirati. It was after this that various breads could be found throughout the country.
Also during this time, a wide range of milk products also began to gain traction. Domestication of cattle could be seen as far back as the early 2nd century CE, however they were mostly used as beasts of burden. After the establishment of the Tiwe Haganate, the first Hang of Domanania called for the increased production of cattle for consumption. As a result, many places had various cattle (Either domestic cows or Yaks, which were introduced by the Hang) and greater access to milk. By the 1200's milk based products such as butter, cheese, and yogurt were common in many areas of Domanania.
Following the collapse of the Doman Haganate, and the ensuing civil war (1610 CE-1823 CE) saw a rapid shift in Doman Cuisine. During this time, many meals became very simplistic. This era was marked by severe poor harvests, famines, and plagues. This had the effect that many communities began to shift to simpler, hardier meals. This included meals that would mix grains with rice to "extend" rice portions. Many breads also became simpler and began to mix grains. This is the era where flatbreads became more popular, in particular Konaekdja (lit. Flat bread) which was a simple flatbread that was easy to make. It also could be mixed with milk to make Íyukonaekdja (Milk Flatbread). This era also saw many soup based meals for the lower classes that wouldn't be replicated until the Doman civil war.
During the civil war, food provisions were scarce. Even after many industrialization projects the situation resembled the Federation Era. This resulted in people getting creative with their food options. The average citizen would eat only two meals a day during the cold seasons, and three meals during the hot season. For the lower classes, satiety, rather than quality, was most important. Those in even lower economic levels were likely to enjoy only a single bowl of white rice each year, while the remainder of the year was filled with cheaper grains, such as millet and barley. For the Doman middle and upper classes during the occupation, things were quite different. Western foods began emerging in the Doman diet, such as commercially produced precooked noodles.
Thanks to further industrialization and modernization under Vanwae Dípyu, agriculture was increased through use of commercial fertilizers and modern farming equipment. By the 1970s, food shortages began to lessen as the country was slowly being reunited. Consumption of instant and processed foods increased, as did the overall quality of foods. Livestock and dairy production was increased during the 1970s through the increase of commercial dairies and mechanized farms. The consumption of pork and beef increased vastly in the 1970s. Per-capita consumption of meat was 3.6 kg in 1961 and 11 kg by 1979. The result of this increased meat consumption brought about the rise of zhurogí restaurants, which gave the middle class of Domanania the ability to enjoy meat regularly. Meat eating continued to rise, reaching 40 kg in 2000, with fish consumption at 49.5 kg in 2002. Rice consumption continually decreased through these years, from 128 kg consumed per person in 1985 to 106 kg in 1995 and 83 kg in 2003. The decrease in rice consumption has been accompanied by an increase in the consumption of bread and noodles.
Thotuto or "Cold Stew"
Geography
Domanania is located in the Northern Mesder, which which is a part of the larger greater Raedalon area. It shares its border with Ioudaia to the south but is otherwise surrounded by water, resulting in a flourishing fishing industry. Forested, mountainous terrain covers roughly 70 percent of the nation, yielding a variety of wild edible greens that are also grown in dry-field farms. Domanania’s major rivers tend to flow wide and slow, with large valleys on both sides, creating well-developed plains in the island’s north and western region. The conditions in the river valleys of the island are therefore favorable to rice farms, while dry-field farms predominate in the northern and eastern regions. Domanania’s coast tends to have a smooth coastline, but the northern coasts have jagged coastlines with many islands. This provides an ideal environment for exploiting a rich variety of marine products. Due to the varying geographical features and climates of the regions of Domanania, they have resulted in differing regional cuisines. Despite the development of transportation increasing contact between regions, and making local cultures less distinct, many of the unique local specialties and distinct styles of each province still remain.
The climate of Domanania is characterized by four distinct seasons–spring, summer, autumn and winter–yielding a diverse array of seasonal foods. Even the same ingredients may have different tastes and nutrients in each season, which produces a variety of flavor variation within recipes. Unlike the abundant food materials available in the hot, humid summers and clear, dry springs and autumns, cold winters see Domans eating dried vegetables instead of fresh vegetables. Hayovín, a salted fermented fish, was developed by the ancestors in the northern islands of Domanania as a way to preserve fish for a long period of time during the cold winters and hot summers. However, recent climate changes have introduced a subtropical climate to the island, changing the types of seasonal food materials available.
The various foods of Doman cuisine are varied and wide ranging. Pulling styles from local traditions, as well as foreign ones.
Grains have been one of the most important staples of the Doman diet. Early myths of the foundations of various kingdoms in Domanania center on grains.
During the pre-modern era, grains such as barley and millet were the main staples. They were supplemented by wheat, sorghum, and buckwheat. Rice is not an indigenous crop to Domanania and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the early Zhatae Era, particularly in the south and north. Rice was such an important commodity that it was used to pay taxes. The preference for rice escalated into the late Zhatae period, when new methods of cultivation and new varieties emerged that would help increase production. Some public works to increase the cultivation of rice are still used today.
As rice was prohibitively expensive when it first came to Domanania, the grain was likely mixed with other grains to "stretch" the rice. The most traditional method of cooking the rice has been to cook it in an iron pot called a Ot or Poryot. This method of rice cookery dates back to at least the Zhatae period. The ot is still used today, much in the same manner as it was in the past centuries.
Hayopasanukk
Fruit
Encompassing a wide range of temperate climates, the island supports the growth of many cultivated and wild fruit species. Pears of numerous varieties, apples, melons and berries and more are typical of summer and fall produce.
Legumes
Legumes have been significant crops in Doman history and cuisine, according to the earliest preserved legumes found in archaeological sites. Archaeological studies indicates soybeans were cultivated as a food crop circa 1000–900 BCE. They are made into ubí(tofu), while soybean sprouts are sauteed as a vegetable and whole soybeans are seasoned and served as a side dish. They are also made into soy milk, which is used as the base for the noodle dish called Kokoneu (noodles in cold soy broth). A byproduct of soy milk production is Ubínaek, which is used to thicken stews and porridge. Soybeans are also the primary ingredient in the production of fermented condiments collectively referred to as pukk or pukku, such as soybean pastes, Kokpukk and Hayotkok, a soy sauce called koktsem, chili pepper paste or Hayopasanukku and others.
Other legumes are used in various dishes. These include dishes such as porridge, bean cakes, and even some bean based breads and noodles. Legumes are also roasted, sauteed, or steamed and added to other dishes. Such as adding roasted beans to a bowl of rice. Cultivation of certain beans can be traced as far back as 1,000 BCE in Domanania. With this long history, there are over 22 unique bean based dishes in Domanania.
Condiments are divided into fermented and nonfermented variants. Fermented condiments include Koktsem, Kokpukk, Hayopasanukku and vinegars. Nonfermented condiments or spices include red pepper, black pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion). From the Ioudaian influence, many dishes have included Ravae, or oils. This includes as a dipping sauce for various breads, or for frying certain food.
Hayopasanukk
Hayopasanukk can be found in many writings. Some writings date back to around 1433 CE.
Hayopasanukk is a fermented bean paste that has red pepper powder, soybean powder and rice flour added to it to create a spicy paste. It typically can be added to most dishes. Hayopasanukk can be used as a seasoning and sometimes as a dipping sauce.
Many variations come from Pukk/Pukku, fermented paste. Some variations can include Kokpukk (soybean and brine), Koktsem (soybeans, water, and salt), and Partapukk (mixture of other pukk's and seafoods).
Vegetables such as cucumbers, carrots, and cabbage use Hayopasanukk as a dip. Hayopasanukk is a common seasoning for foods such as pork and beef. One popular snack food that is very commonly eaten with gochujang is Rukuporyan. Rukuporyan includes rice, spinach, radish, bean sprouts. Sometimes beef is added. Another popular dish including Hayopasanukk is Kogídja; meat wrapped in a flatbread similar to a taco or burrito. Hayopasanukk is often added to Ongeu, a style of dumplings introduced by the Khas-Kirati.
Hayopasanukk was used to revitalize people who were sick with colds or exhaustion during the Magarati Period. There have been some studies that show that red peppers fight obesity and diabetes. Hayopasanukk is also added to many foods so that there can be additional nutritional value with each meal.
In antiquity, most meat in Domanania was likely obtained through hunting and fishing. Ancient records indicate rearing of livestock began on a small scale during the Magarati Period. Meat was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat.
Beef
Zhurogí
Beef is the most prized of all, with the cattle holding an important cultural role in the Doman, and in Khas-Kirati communities. Beef is prepared in numerous ways today, including roasting, grilling or boiling in soups. Beef can also be dried into Vaenogí (Dried Meat Strips).
The cattle were valuable draft animals, often seen as equal to human servants, or in some cases, members of the family. Cattle were also given their own holiday during the first 'cow' day of the lunar New Year. The importance of cattle does not suggest Domans ate an abundance of beef, however, as the cattle were valued as beasts of burden and slaughtering one would create dire issues in farming the land. Pork and seafood were consumed more regularly for this reason. The Khas-Kirati Hangs that ruled over Domanania brought over yaks that served along side cattle. The hangs called for an increased amount of cattle to be grown. This growth of cattle continued into the Federation Era. Only in the latter part of the 20th century has beef become regular table fare.
Chicken
Chicken has played an important role as a protein in Doman history, evidenced by a number of myths. One myth tells of the birth of Zhatae Tave, founder of the Doman Empire being announced by the cry of a chicken at twilight. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken in Doman culture. Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Doman cuisine, including the gizzard, liver, and feet. Young chickens are braised with ginseng and other ingredients in medicinal soups eaten during the summer months to combat heat. The feet of the chicken are often roasted and covered with hot and spicy Hayopasanukk-based sauce and served as an side dish, to accompany alcoholic beverages.
Pork
Pork has also been another important land-based protein for Domanania. Records indicate pork has been a part of the Doman diet back to antiquity, similar to beef. This can also be evidenced by the Doman Domestic Pig. This pig was prized for its thick wool-like coat it would grow in the winter which could be used for fabric. During the reign of the Hangs, pork began to be replaced by beef among the upper class, but remained a staple of the lower class.
All parts of the pig are used in Doman cuisine, including the head, intestines, liver, kidney and other internal organs. Domans utilize these parts in a variety of cooking methods including steaming, stewing, boiling and smoking. Domans especially like to eat grilled pork belly.
Mutton
Lambs and goats were introduced to Domanania from the south, from deep in Ioudaia. The earliest introduction of lamb and goats is recorded around 400 C.E.. The animals became popular farm animals in the more rugged regions of Domanania. As such, these areas (and areas of Ioudaian minorities) tend to use more mutton than beef, but usually along side pork or fish.
Fish & Seafood
Fish and shellfish have been a major part of Doman cuisine because Domanania is located in a large archipelago. Evidence from the 10th century illustrates commoners consumed a diet mostly of fish and shellfish, such as shrimp, clams, oysters, abalone, and loach, while sheep and hogs were reserved for the upper class.
Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include mackerel, hairtail, croaker and Pacific herring. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as partapukk (salted fish paste). Fish can also be grilled either whole or in fillets as dadjín. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include yellow corvina, anchovies and croaker. Dried anchovies, along with kelp, form the basis of common soup stocks.
Shellfish is widely eaten in all different types of preparation. They can be used to prepare broth, eaten raw with Hayopasanukk, or used as a popular ingredient in countless dishes. Raw oysters and other seafood can be used in making various dishes to alter the flavor. Salted baby shrimp are used as a seasoning agent. Large shrimp are often grilled or dried, mixed with vegetables and served with rice. Octopus, cuttlefish, and squid are also extremely popular.
Doman cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes. Commonly used vegetables include radish, cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, lotus root. Several types of wild greens are a popular dish, and other wild vegetables such as bracken fern shoots or bellflower root are also harvested and eaten in season. Medicinal herbs, such as ginseng, lingzhi mushroom, wolfberry, Codonopsis pilosula, and Angelica sinensis, are often used as ingredients in cooking. The wide variety of vegetables were popular among the Khas-Kirati, who were largely vegetarian.
"White" Hayotezhdo made without spices
Doman foods can be largely categorized into groups of "staple foods" , "subsidiary dishes", and "dessert". The main dishes are made from grains such as Poryan (a bowl of rice), Bauto (porridge), and Honeu (noodles).
Many dadjín (side dish) rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus.
Soups are a common part of any Doman meal. Unlike other cultures, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other dadjín. Soups known as ogyuto are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as kiwauto, often served as the main dish of the meal. Bauto are a thicker, heavier seasoned soups or stews.
Some popular types of soups are:
Poríyu is a common gruel made by boiling yak or sheep stock, mixed with rice and cheese. This dish started without the cheese ingredient and used pork before the integration of the Khas-Kirati. These can also be made with noodles.
Parbauto are a series of porriages made from various sea foods. They are often seasoned with Kokpukk. Common ingredients include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, Hayopasanukk is added.
Shotto are made from boiling beef bones or cartilage. Originating as a peasant dish, all parts of beef are used, including tail, leg and rib bones with or without meat attached; these are boiled in water to extract fat, marrow, and gelatin to create a rich soup. Some versions of this soup may also use the beef head and intestines. The only seasoning generally used in the soup is salt.
Thotuto, which are cold soups generally eaten during the summer months to cool the diner. A light hand is usually used in the seasoning of these soups usually using Koktsem and sesame oil. In the south, olive oil has been said to be common instead of sesame oil.
Stews are referred to as Huto , and are often a shared side dish. Huto is often both cooked and served in the glazed earthenware pot in which it is cooked. The most common version of this stew is Kokpukk Huto , which is a stew of soybean paste, with many variations; common ingredients include vegetables, saltwater or freshwater fish, and tofu. The stew often changes with the seasons and which ingredients are available.
Hayotezhdo refers to often fermented vegetable dishes usually made with cabbage, radish, or sometimes cucumber. There are 4 types of raw materials which are major ones: spices, seasonings, and other additional materials. Red and black pepper, cinnamon, garlic, ginger, onion, and mustard are the example of spices. There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes. In the late 16th century, there was evidence of ancestors buried with Hayotezhdo jars in the ground for storage for the entire winter season, as fermented foods can keep for several years. Hayotezhdo can be used to refer to any kind of fermented vegetable with spices, but other variations exist, also called Hayotezhdo.
Domans eat an estimated 40 pounds of Hayotezhdo each year, as it is served with almost every meal.
Mahonue noodles
Noodles or noodle dishes in Doman cuisine are collectively referred to as Honeu. While noodles were eaten in ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1950. Wheat noodles (Kononeu) were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.
In Doman traditional noodle dishes are Honeu (noodles with a hot clear broth), thotoneu (cold buckwheat noodles), Dashaehoneu (cold noodle dish mixed with vegetables), Honkae (knife-cut noodles), Kokoneuk (noodles with a cold soybean broth), and others. In royal court, Koseneu (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish.
Kongsengeu is made with a black bean sauce usually fried with diced pork or seafood and a variety of vegetables, including zucchini and potatoes. It is popularly ordered and delivered
Pasanhuneu are a series of wheat noodles made with red chili's, and a variety of vegetables and seafood.
Mahonue is a type of thin rice noodle that are fried in oil. The noodles are made with a sauce that is predominantly sweet but can be balanced with an acidic flavor, usually lemon or lime. It is often served with vegetables and seafood. The crispness of the noddle varries depending on the region, with the south frying the noodles completely, where the north and mountains would fry the noodle until cooked without fully crisping. The dish has existed in one form or another for about 400 years, but it has become popular in the modern day with a wide variety of other deep fried foods for take out and as street food.
Dadjín is a term referring collectively to side dishes in Doman cuisine. Soups and stews are not considered Dadjín.
Uro are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various Dadjín and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, Putku (a thick, spicy paste), and other seasonings. The Uro suffix is often omitted from the names of dishes.
Urwae (steamed dishes) are generic terms referring to steamed or boiled dishes. These are often made with meat and seafood, or vegetables. Durwae are made with vegetables, while Orwae are made with meat.
Byeo (raw dishes): although the term originally referred to any kind of raw dish, it is generally used to refer to raw fish dishes. It is dipped in Hayopasanukk, or soy sauce.
Konaek refers to almost any kind of bread served along side a dish. This mostly includes flat breads, but raised breads have become more common. These are often dipped in a mixture of soy sauce, vinegar, and red pepper powder. In the south, these are also dipped in various oils. The most popular bread is Takkekoneak (Egg Bread), which is small bread with an egg cracked over the top halfway through the backing process. It is a common breakfast and street food.
Masorí
Ma are a series of deep fried dishes that trace their lineage back to Khas-Kirati settlers. These are often made out of bread, such as Madja or Masorí.
Madja is a is a deep-fried bread made from unleavened whole-wheat flour. It is eaten for breakfast or as a snack or light meal. It is usually served with chili paste, but may also be eaten with sweet dishes. Madja are most commonly served as breakfast and snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer.
Masorí is a deep fried stuffed bread that originated in Athara magarat. It is a round ball made of flour and dough filled with a stuffing of, black pepper, red chili powder, and ginger paste. These are often eaten as a snack with tea. Masorí could also be dipped in a sweet syrup or sprinkled with sugar to make it sweet.
Ongeu refers to a series of dumpling like dishes eaten in Doman Cuisine. It is a type of steamed, boiled, pan-fried, or deep-fried dumpling with some form of filling. Many Ongeu are fried, but are not usually considered to be Ma. Ongeu are very popular due to their variety. While Doman ongeu will usually feature meat, Khas-Kirati ongeu are usually vegetarian in nature.
There has been a recent trend where the shape of ongeu are tied to the type of stuffing contained within. Pork and beef ongeu would typically be round in nature, while fish would be rectangular. Vegetable ongeu often square, or disk shaped depending on the region.
Ongí is a beef stuffed ongeu that often contains Hayopasanukk. They may also contain rice, and are dipped in soy sauce.
Enongeu are bean stuffed ongeu, that are often sweet. These are commonly pan-fried.
Oryongeu are ongeu stuffed with soft cheese, or milk solids mixed with sugar.
Dashongeu are a large selection of vegetarian ongeu. They are the most varied ongeu with dozens of combinations.
All Doman traditional nonalcoholic beverages are referred to as Susubunyu (Literally Clear Drinks). Susubunyu can be divided into the following categories: Ta (tea), Tosheuyu (fruit punch), Tokoryanyu (sweet rice drink), Danunyu (Cinnamon/Spice punch), Vaesh (boiled water), Hayotunyu (fermented grain juice with a sour taste), and Danutyu (beverage made of herbs). Among the varieties, tea, Tosheuyu, Tokoryanyu, and Danunyu are still widely favored and consumed; however, the others almost disappeared by the end of the 20th century.
In Doman cuisine, ta refers to various types of herbal tea that can be served hot or cold. Not necessarily related to the leaves, leaf buds, and internodes of the Camellia sinensis plant, they are made from diverse substances, including fruits, flowers, leaves, roots, and grain or herbs and substances used in traditional Doman medicine, such as ginseng and ginger.
Pomegranate Tokoryanyu
While Bupo (rice wine) is the best known liquor, there are well over 100 different alcoholic beverages, such as beers, rice and fruit wines, and liquors produced in Domanania as well as a sweet rice drink. The top-selling domestic beers (the Doman term for any alcoholic beverage being Buno) are lagers, which differ from Western beers in that they are brewed from rice, rather than barley. Consequently, these beers are lighter, sweeter and have less head than their Western counterparts.
Bupo is a clear spirit which was originally made from grain, especially rice, and is now also made from sweet potatoes or barley. Bopu made from grain is considered superior (as is also the case with grain vs. potato vodka). Bupo is around 22% ABV, and is a favorite beverage of hard-up college students, hard-drinking businessmen, and blue-collar workers.
Butosh is a refined pure liquor fermented from rice. Butosh is a thick unrefined liquor made with grains, a white, milky rice wine traditionally drunk by farmers. This drink is also commonly used as offerings in religious ceremonies.
Sweets
The most popular type of sweet is a Potkwo, which refers to all kinds of rice cakes made from either pounded rice, pounded glutinous rice, or glutinous rice left whole, without pounding. It is served either filled or covered with sweetened mung bean paste, red bean paste, mashed red beans, raisins, a sweetened filling made with sesame seeds, sweet pumpkin, beans, jujubes, pine nuts or honey. Potkwo is usually served as dessert or as a snack.
Ongeu
Another popular type of sweet is called Honpu. It is a type of taffy made from rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. It is made in a solid, taffy like rolls or in a syrup like liquid. They are used with a variety of potkwo. Such as stretching out a solid Honpu into hair like strands, and covering Honpu with them. They have also been added in with ice cream.
Takeun refers to a large group of generic confections. The ingredients of takeun mainly consist of grain flour, honey, honpu, and sugar, or of fruit and edible roots. Takeun is largely divided into fried confectionery, glazed fruits, candied fruits, jellies, tea snacks and honpu.
From outside Domanania, various clotted creams, cheese and fruit dishes have become popular.
From Athara magarat there are a wide variety of cheese treats, usually made with milk, cheese or sugar. The most popular of these are Darzhí, which is powdered milk and sugar that are cooked until solid. They are often augmented with sweet fruit, sweet nuts, or coconut. Another popular Khas-Kirati treat (which has seen a large surge in popularity since 1994) is a Pota. Pota is a sweet candy made from various gourds. They are cut into small bite sized pieces, boiled until soft, then coated in sweet syrup or sugar dust. There are over 20 variations of this treat that involve using different gourds, coatings, and other additives.
From Ioudaia the most popular type of sweet is a series of fruit stuffed pastries, called Naetoshonaek (Fruit Stuff Bread). It is various sweet bread pastries that are stuffed with various fruits and berries. They have also been adapted for sweet rice dough. Another popular type of dessert is Tonaekdja (Sweetened flatbread). The bread is a thin, pancake like bread that is adorned with fruits, jellies, or creams. They are similar to french crepes, but can typically be eaten on their own without other ingredients. The breads are often made with a wheat-barely mixture, with honey to give it more body. Tonakedja can also be stuffed with the sweet ingredients. They have become a popular street food, and have recently been reported to be deep fried as well.
Doman regional cuisines are characterized by local specialties and distinctive styles. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Although Domanania has been divided into 8 provinces in the modern day, it was once divided into as many as 32 nation/city states in the past, which has greatly altered the local cuisines in the last half millennia.
Until the late 19th century, transportation networks were not well developed (outside of sea routes along the coast), and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation and the wider introduction of foreign foods, Doman regional cuisines have begun to overlap and integrate. However, many unique traditional dishes in Doman regional cuisine have been handed down through the generations.
Doman temple cuisine originated in Zhoteism temples. Since Zhoteism was introduced, Zhoteism traditions have strongly influenced Doman cuisine, as well. Various foods (that later evolved into Takeun) that were mostly rice based were used as offerings.
During the introduction of Oelasthiriasi, temple cuisine shifted radically. Meat was more tolerated in all variations of temple life, including Doman religions. However, it was limited to mutton more often than not. Pork became popular in temple cuisine in the 17th and 18th century, and dried beef was allowed as recently as 1972.
Vegetarian cookery may be linked to the Zhoteist traditions that influenced Doman culture from the 4th century onwards. There are hundreds of vegetarian restaurants in Domanania, although historically they have been local restaurants that are unknown to tourists. Most have buffets, with cold food, and vegetarian and tofu options being the main features. Rukuporyan is a common vegan dish. Menus change with seasons. Wine with the alcohol removed and fine teas are also served. All food is eaten with a combination of stainless steel oval chopsticks and a long-handled shallow spoon.
Honpu sticks
Food is an important part of traditions of Doman family ceremonies, which are mainly based on the religious culture. The four family ceremonies (coming-of-age ceremony, wedding, funeral, and ancestral rite) have been considered especially important and elaborately developed, continuing to influence Doman life to these days. Ceremonial food has developed with variation across different regions and cultures.
For example, rituals are mainly performed on the anniversary of deceased ancestors. Ritual food include rice, liquor, soup, vinegar and soy sauce; noodles, skewered meat, vegetable and fish dishes, and rice cake; three types of hot soup, meat and vegetable dishes; dried snacks, and sweet rice drink; and variety of fruit.
In Domanania, inexpensive food may be purchased from food carts during the day, where customers may eat standing beside the cart or have their food wrapped up to take home. At night, prop-up stalls become small tents that sell food, drinks, and alcoholic beverages.
Seasonal street foods include Takkekoneak, and Poryatakoneu, which are enjoyed in autumn and winter. Other street foods tend to be fried in some fashion, or served hot.
Dining etiquette in Domanania can be traced back to the Zhoteist philosophies of the 4th and 5th century. Guidebooks (most popular ones written in 18th and 19th century) comment on the dining etiquette for the period. Suggestions include items such as "when you see a fat cow, goat, pig, or chicken, do not immediately speak of slaughtering, cooking or eating it", "when you are having a meal with others, do not speak of smelly or dirty things, such as boils or diarrhea," "when eating a meal, neither eat so slowly as to appear to be eating against your will nor so fast as if to be taking someone else's food. Do not throw chopsticks on the table. Spoons should not touch plates, making a clashing sound", among many other recommendations which emphasized proper table etiquette.
Other than the etiquette mentioned above, blowing one's nose when having a meal is considered an inappropriate act as well. Such act should be avoided.
The eldest male at the table was always served first, and was commonly served in the men's quarters by the women of the house. Women usually dined in a separate portion of the house after the men were served. The eldest men or women always ate before the younger family members. The meal was usually quiet, as conversation was discouraged during meals. In modern times, these rules have become lax, as families usually dine together now and use the time to converse. Of the remaining elements of this decorum, one is that the younger members of the table should not pick up their chopsticks or start eating before the elders of the table or guests and should not finish eating before the elders or guests finish eating.
In Domanania, the rice or soup bowl is not lifted from the table when eating from it. This is due to the fact that each diner is given a metal spoon along with the chopsticks. The use of the spoon for eating rice and soups is expected. There are rules which reflect the decorum of sharing communal side dishes; rules include not picking through the dishes for certain items while leaving others, and the spoon used should be clean, because usually diners put their spoons in the same serving bowl on the table. Diners should also cover their mouths when using a toothpick after the meal.
The table setup is important as well, and individual place settings, moving from the diner's left should be as follows: rice bowl, spoon, then chopsticks. Hot foods are set to the right side of the table, with the cold foods to the left. Soup must remain on the right side of the diner along with stews. Vegetables remain on the left along with the rice, and sauces remain in the front.
Pota
The manner of drinking alcoholic drinks while dining is significant in Doman dining etiquette. Each diner is expected to face away from the eldest male and cover his mouth when drinking alcohol. As established by the drinking etiquette established in Zhate Period, it is impolite for a king and his vassal, a father and his son, or a teacher and his student to drink face to face. Also, a guest should not refuse the first drink offered by host, and in the most formal situations, the diner should politely twice refuse a drink offered by the eldest male or a host. When the host offers for the third time, then finally the guest can receive it. If the guest refuses three times, drink is not to be offered any more.
During the pre-modern era, the foods of the royal palace were reflective of the opulent nature of the past rulers of the Doman throne. This nature is evidenced in examples as far back as the Zhate period, where a man-made lake, was created with multiple pavilions and halls for the sole purpose of opulent banquets, and a spring fed channel, was created for the singular purpose of setting wine cups afloat while they wrote poems.
Reflecting the regionalism of the kingdoms and bordering islands of the kingdom, the cuisine borrowed portions from each of these areas to exist as a showcase. The royalty would have the finest regional specialties and delicacies sent to them at the palace. Although there are records of banquets predating the Zhate period, the majority of these records mostly reflect the vast variety of foods, but do not mention the specific foods presented. The meals cooked for the royal family did not reflect the seasons, as the commoner's meals would have. Instead, their meals varied significantly day-to-day. Each of the provinces was represented each month in the royal palace by ingredients presented by their governors, which gave the cooks a wide assortment of ingredients to use for royal meals.
Food was considered significant in the Zhatea period. Official positions were created within the government that were charged with all matters related to procurement and consumption of food and drink for the royal court. The Board of Personnel contained positions specific for attaining rice for the royal family. The Board of Rights were responsible for foods prepared for ancestor rites, attaining wines and other beverages, and medicinal foods. There were also hundreds of slaves and women who worked in the palace that had tasks such as making tofu, liquor, tea, and rice cakes. The women were the cooks to the royal palace and were of commoner or low-born families. These women would be split into specific skill sets or "bureau" such as the bureau of special foods or the bureau of cooking foods. These female cooks may have been assisted by male cooks from outside the palace during larger banquets when necessary.
From the Zhatae period, up until the establishment of the first federation (1823), five meals were generally served in the royal palace each day, and records suggest this pattern had existed from antiquity. Three of these meals would be full meals, while the afternoon and after dinner meals would be lighter. The first meal was served at sunrise and was served only on days when the king and queen were not taking herbal medicines. The meal consisted of rice porridge made with ingredients such as abalone , white rice, mushrooms, pine nuts, and sesame. The side dishes could consist of Hayotezhdo oysters, soy sauce, and other items. The porridge was thought to give vitality to the king and queen throughout the day.
The sura were the main meals of the day. Breakfast was served at ten in the morning, and the evening meals were served between six and seven at night. The set of three tables were usually set with two types of rice, two types of soup, two types of stew, one dish of meat stew, one dish of a meat and vegetable casserole, three types of Hayotezhdo, three types of pukk and twelve side dishes. The meals were set in a room specifically used for taking meals, with the king seated to the east and the queen to the west. Each had their own set of tables and were attended by three palace servant women. These women would remove bowl covers and offer the foods to the king and queen after ensuring the dishes were not poisoned.
Banquets were held on special occasions in the Royal Palace. These included birthdays of the royal family members, marriages, and national festivals. Banquet food was served on individual tables which varied according to the rank of the person. Usually banquet food consisted of ten different types of dishes. Main dishes were prepared based on the seasonal foods. A typical banquet ingredient was chicken broth with vinegar, which was prepared with five different chickens, five abalones, ten sea cucumbers, twenty eggs, half a bellflower root, mushrooms, two cups of black pepper, two peeled pine nuts, starch, soy sauce and vinegar.
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All part of the North Mesder Sea; right?
I'd consider the real North Mesder Sea the vertical 'rectangle' between (clockwise) Serpens Land, the Four Passages, the island north of Havalland, Nhoor (including its northern islands), and what until recently was Westmoor. The waters between Serpens Land and Domania as well as the sea surrounded by Raedlon and Altera, I'd give other names.
Alteran republics and Solaryia
I asked my dad how to cast Fireball (none of this cowardly illusion or necromancy magic crap) and he told me that when he was a kid he and his brothers and their friends would go out in the middle of an empty sand lot with a bucket of kerosene, some baseballs, and a box of matches and then lob the newly conjured fireballs at each other. Only one kid had to go to the ER, too!
Turns out magic is a lot easier than you think and doesn't even require studying the arcane
Oh it's been a while. I can stay here now. :)
Hey I remember you! :)
I started believing pretty much anything after I saw my inexperienced friends standing on nails bare feet and running through hot coal bare feet this summer.
With how some of my friends chug the drinks I make you would think I brew magic.
Maybe you actually do.
I sure hope I wish. If they like it and It makes em happy, I'm happy.
That is a good friend.
Thank you friend. How are you by the way?
I am okay, how about yourself?
Woke Sea
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