Your Nation's Eating Habits

[Nui-ta]

Nui-tan Cuisine focuses heavily on Eggs and Meat. Beef, pork and lamb are especially common and can be seen served in various styles. Soups are commonly made with stock from these animals, and it is common for an Egg to be cracked into the broth before cooking. As for beverages, most Nui-tans like their water, juice, and soda. Milk and coffee are not common. Drinks are always served cold, even tea. Speaking of which, tea is not a huge hit, but is becoming somewhat popular in certain venues.

As for alcohol, grapes grow all over the country. Babal Wine, once used in cultural and theological rites, is now a huge hit with the population. It comes in two varities: Red and White. The Red is still commonly used for cultural rites because of the color red's association with divinity. It is noted for the robust nutty flavor that it has (natural flavoring from almonds and cinnamon is added in). The White Wine is more fruity and light-hearted, and kept for informal and social circumstances.

One of our more signature dishes is a take on chop-suey. Pork and beef are cut up into very small cubes. Leeks are thrown in and cooked in a pan with this meat, and a thick lamb sauce is poured over the top. Crispy bits of egg or rice noodles are sprinkled on top.

[Saurisisia]

Because our nation is one home to many different species with different eating habits, average diets of citizens vary greatly.

For herbivores, toast, cereal, and hash browns are consumed for breakfast, PB&J sandwiches, salads, and fruit for lunch, and monster salads and large servings of vegetables and fruit for dinner. For carnivores, bacon, eggs, and sausage for breakfast, slices of ham and roast beef for lunch, and steak, ham, beef, pork, turkey, and other meats for dinner. For fish-eaters, kippers for breakfast, tuna and sardines for lunch, and salmon, halibut, lobster, and other fish meats for dinner. And for omnivores, it's basically all of the above.

[Teddy Bear Republic]

Bears in the TBRE tend to focus on meat-based products, such as fish and beef, with vegetables serving as seasoning. Pastries are also very popular.

[Nui-ta]

Bears in the TBRE tend to focus on meat-based products, such as fish and beef, with vegetables serving as seasoning. Pastries are also very popular.

I would love to go to a teddy bear nation.

[Tulija]

The richness of meats available in Tulija means it's a staple (particularly with the onset of fast food franchises) - beef, pork, bacon, gammon, sausage, and various different styles of burger. Beef Wellingtons illustrate the Tulijan love for meat and pastry; pastry being widely eaten both sweet and savoury. Italian influences also mean that (especially in the heavier populated Southern states) pasta, pizza, risotto etc. are very common.

Lots of emphasis is placed on finding an appropriate drink to accompany meals; frequently this can be fussed over longer than the food itself.

Deserts are also well loved, with national foods such as Tulijan Cheesecake or the world famous Concordancé Gelato (so common is it in the capital that some of the famous and most prestigious Ice Cream houses have 200 flavours) being an epitome of the Tulijan desert culture.

[Cameroi]

when hungry we eat. when tired we sleep, unless its a day we've appointments to keep.

the eating habbits of some of our more feral citizens are perhaps best not observed by the squeemish or small children. but since they're usually alone out in the woods when doing this, there is generally not a problem.

we don't generally eat a preset number of meals nor at preset times, unless doing so in conjunction with some sort of social gathering.

every household has its own routines if it chooses to.

(cameroi culture has a certain fondness for the avoidance of falling into habits of any kind; "good" or "bad.)

[Emerada]

Mushrooms are very popular dishes in Emerda, especially in lower mountains and valleys where they're easy to find; while the higher and harsher mountain regions rely heavily on milk products and live stocks.

[Wither]

There isn't a lot of food in Wither. Fish, crustaceans, birds, goats, and sheep are the main sources of protein. Barley, turnips, carrots, onions and potatoes are the main vegetables. The growing season is very short, and famines are common. The diet above is supplemented with human meat which is carefully and ritually chosen. It is an honor to feed one's community and wins enormous benefit to one's family.

Fasting is a common demonstration of piety. The truly pious rarely eat more than a single meal a day.

[Kradansk]

The traditional Kradansk culinary is rather dull, and mainly relies on potatoes, mushrooms and beef. Stews consisting of these ingredients are common, and are spiced with local roots and herbs. Other popular dishes are salted fish. Eating is generally considered the less important than drinking, and drinking in a pub is a much more popular pastime than going to a restaurant.
Due to the poor economic status of the nation, beef is considered a luxury, being eaten much less than in the past.

[Ruskarkand]

Seeing as the main inhabitant species of Ruskarkand is a carnivorous species, we tend to lean towards Meat. Every single part of the palette is appreciated by us, even delving into having an acquired taste for the flesh of Humans.

However, we also do tend to eat various herbs and whatnot, for they are beneficial to a Dragonkinian's health. We are also capable of eating some artificial or processed foods with ease.

Essentially, the eating habits of a Dragonkinian are pretty much set in a commonplace standard. Breakfast, Dinner, Tea and then Supper, as well as plenty of intervals for snacks inbetween these meals. It's nigh essential to have all four meals per day, for the energy supplements put into the Dragonkin are quickly used up in next to no time by things like flying and moving about in general.

Even when we are not active, natural systems require a lot of energy to keep the Dragonkin ticking, so it's widely acknowledged that eating when due is a vital part to a Dragonkinian's sustained life.

[Nationalist Tantalus]

Due to centuries of hyper-industrialization, even the tallest of vertical farms struggle to feed our population due to several reasons: For one, it is far more economical to run an industry-grade nanoreplicator complex that produces consumer electronics than it is to run several stories of artificial UV-lighting, aeroponic nutrient mist-sprayers, and row-boxes of tomatoes, lettuce, and other fruits & vegetables. Another point raised with our vertical-farming habits is that even the tallest of vertical farms still require massive sects of land just to be profitable. And with exorbitant land prices on our urbanized world, farmers whom wish to supply our population with food often have to emigrate to one of several colony worlds administered by the Customs Admin.

That being said, the typical Tantalan diet is inadequate, to say the least. One typical lunch course in a secondary-school cafeteria might consist of several leaves of lettuce, one serving of fruit, and possibly a shot of fruit juice; indeed, 2/3rds of our population are either underweight, malnourished, or a combination of both. Considering the difficulty of obtaining meat even from our colonies, one can see why our population requires genetic-augmentation just to preserve and limit the flow of nutrients from one's diet into the environment. While our primitive Aurelian neighbors suffer from the bulge-battle, we are suffering from a chronic food shortage thanks largely to the economic hostility towards farmers.

[Hallistar]

Due to the cold and industrialized nature of Hallistar, most citizens dont give two shrimps for healthy eating. Through major focus on bio-research, artificial implanted machinery lets them eat any kind of sugary, fatty and high calorie foods and it artificially burns it all up as energy, thus sparing any side effects. The citizens also don't tend to eat in front of others due to their dislike of munching sounds and whatnot.

[1000 Cats]

Hunt, gorge and fast.

[Louicchi Myuurashu Nam]

(OOC: Uh oh. I think this one should rather be a factbook dispatch. )

Louicchian cuisine is not really one cuisine per se. We have four major ethnic groups and they have their own cuisines which make up the Louicchian cuisine.

Due to geographical and historical factors, Rashukuan cuisine is like Kamchatkan, Alaskan, Korean, plus something else (which is the Rashukuan factor). It is heavy in seafood and meat such as beef, seal meat and bird meat. Eating of whales has been a practice since the prehistoric times but it has declined significantly over time. Though meat is served in different ways, the more traditional ways focus on fermenting and drying. Rashukuan dishes generally taste salty, sour, and spicy. Soup is also common because of the cold climate. Fermented rice and sourbread are the traditional carb part of the meal though ordinarily cooked rice has been widely consumed in the modern times.

Among the favored dishes by Rashukuans are the seal bulgogi, Rashukuan kimchi (Korean-style kimchi with fermented seafood), chetuk (spicy soup with fermented bird), and aguyu ("ice cream" made of snow, seal oil and fat, whatever fruits are available, usu. berries, and with dried seal chips). Drinks are often teas and fermented beverages like fermented tea and milk wine.

Myuukuan cuisine is similar to Japanese cuisine, but characterized with more use of dairy. It has a balance of seafood, meat (usually beef and pork), and vegetables. Frequent cooking styles are grilling, boiling, sauteing, frying, and steaming. Food cooking and preparation should retain the naturalness of the food as much as possible. Eating fresh foods like salads and sashimis is also common. Horse meat sashimi is a delicacy in some parts of Myuuku. Meals are always eaten with vegetables--with which vegetables varies with season. Dairy products are often used in meals. For example, ramen is added with butter or cheese, and sashimi can be dipped in yogurt with wasabi. Rice is staple but noodles are also common. Myuukuan drinks include teas; milk; fermented beverages like sake and hamyu, which is a non-alcoholic fermented milk; or a combination of all or some of these, called konommomi.

Louicchikuan cuisine has a balance of seafood, meat, vegetables, and fruits. Flowers are also usually eaten. Rice is staple but noodles and bread are also common. Louicchikuans are fond of salads--vegetable, fruit, and flower salads. Food is usually cooked grilled, boiled, stewed, sauteed, fried, steamed, or preserved (like fruit and flower preserves). Fruits are often ingredients in cooked dishes like gujihiru or fruit soups like the louihiru or strawberry soup; the moshokiyu or thin slices of beef marinated and grilled in peach puree; gujipeurai or fruit tempura, and gigumen, a sweet-salty ramen with ripe persimmon for soup base. They also serve their food with its naturalness retained as much as possible. Baking is also common. Louicchikuan cuisine usually tastes umami, sweet, fruity and fresh. Sweets are always eaten at the end of the meal. Mayitam, a bite-size sweet to end the meal, is usually dried fruit tapguji which can be covered in chocolate; flower covered in chocolate chokojang or in hardened melted sugar seshujang; traditional Louicchikuan biscuit poirop; or, in more modern times, common chocolate or baked sweets. The eating of myuurashu or milkshake in the Asia Pacific region is considered to have begun in prehistoric Louicchiku. It was originally made with snow, milk, honey, and fruits. Louicchi myuurashu or the strawberry milkshake is the national food-beverage of Louicchi Nam.

Seshukuan cuisine, unlike the other national cuisines in the country, is tropical. It basically uses seafood, meat (such as pork, chicken, and beef), and various vegetables. Seshukuan also uses fruits (like banana, mango, and papaya) and flowers (banana flower and vegetable flowers) in their cooking. Rice is the staple food. Food is usually grilled, fried, stewed, boiled, sauteed, roasted, dried, smoked, or preserved. It has a lot of similarities with Chinese and Filipino cuisine. It also extensively uses soy sauce, fish sauce, vinegar, ginger, and fermented seafood pastes. And like the Filipino cuisine, Seshukuan cuisine is also heavily influenced by the Spanish due to over two centuries of colonization. Seshukuans are fond of dishes drenched in soup or sauces, especially of tomato. Many dishes are adaptation of Spanish dishes like asado, paella, caldereta, estofado, and meat preserves like chorizo. A dish that was common prior to the coming of the Spaniards is the adobo, which the Philippine cuisine also has. It is meat marinated and cooked in vinegar and soy sauce, only the Seshukuan version is more heavily drenched in its lighter sauce. Seshukuan cuisine has a balance of salty, sweet, spicy, and sour tastes.

Due to the Spanish colonization, Seshukuan cuisine has been heavier in meat. Meat was usually eaten only by the Spaniards and the other members of the upper class, so it has been a delicacy and a symbol of higher social status for Seshukuans.

Desserts are usually sweet glutinous rice cakes, preserved fruits, and European desserts. Beverages include fermented drinks like bonong coconut wine and tieba or sugarcane wine; fruit juices; and lemleng or sweetened cold drinks with tapioca balls.

[Evilism]

We eat like Pigs... or yes... be savage...
SAVAGE!!! SAVAGE!!! SAVAGE!!! GREHH!!! GREHH GREHH HEHEHE!!!

[The New Dog Nation]

I would give you an answer.... but I'm eating right now.

[Auzkhia]

The eating habits of the people depend on what species are they and which part of the realm they hail from.

[Arcevia]

Arcevian Health Codex: Entry 3210 (Diet)

A typical Arcevian diet consists largely of 70% vegetables, and 20% meat products. Majority of the Arcevians are vegetarian, consisting of 70% of the population. Active military personnel eat a combination of both due to their higher protein intake requirement.

Rice Vermicelli, Egg Barley, and Couscous are highly popular in Arcevia.

[Olwe]

Because Olwean culture celebrates hedonism, most restaurants have more dessert options than entree options. Olwe would likely have a huge obesity problem if not for the active lifestyles our people tend to lead, and the amount of sweating that occurs in most Olwean territories due to the year-round sweltering tropical heat.

For actual food rather than dessert, Olweans tend to favor seafood (being an island nation originally, it's become part of our culture) and "comfort food" (pizza, spaghetti, burgers, hot wings, etc.). Sometimes the two are combined, as in the case of Olwean-style pizza, which prominently features shrimp as a main topping.

[Malay Race]

well, because our nation is very diverse, its vary from which part of the country. but the basic are:

Nasi(Rice)=main dish. virtually exist on every part of our nation. people often said "a meal would not complete without rice" although people from the Papuan hinterland prefer sago.

Sayuran (vegetables)=could be any vegetables

Lauk(side dish)=could be any side dish. the example are Témpé, egg, meat, or anything.



and oh, although in modern times people use spoon and fork, old habit never dies. it's not uncommon to find people eat without any utensils. in other word, only using hands(usually only the right hand is used when eating like this). even the president love to eat like this.

[Xekliv]

Because our nation is one home to many different species with different eating habits, average diets of citizens vary greatly.

For herbivores, toast, cereal, and hash browns are consumed for breakfast, PB&J sandwiches, salads, and fruit for lunch, and monster salads and large servings of vegetables and fruit for dinner. For carnivores, bacon, eggs, and sausage for breakfast, slices of ham and roast beef for lunch, and steak, ham, beef, pork, turkey, and other meats for dinner. For fish-eaters, kippers for breakfast, tuna and sardines for lunch, and salmon, halibut, lobster, and other fish meats for dinner. And for omnivores, it's basically all of the above.

This.

Although when it comes to Xeklivians, they prefer their food breathing and bleeding profusely.

[Chonan]

Rice is our staple food, and is usually eaten at every meal. Seafood - including fish, crustaceans, squid, octopus, seaweed and various species of kelp - is extremely common in Chonanese cuisine due to our maritime culture. We also enjoy pickling and fermenting vegetables, soup bases, and sauces. Meats are less common but are usually enjoyed barbecued and slathered in sweet and spicy sauce.

[The Spiders From Mars]

We prefer to eat Humans, but will take whatever we can catch in a pinch.

[Alexanderburn]

The Alexanderburnese diet has recently transitioned from a Northern European to a Southern European diet. It is typical to see a variety of fresh fruits and vegetables at an Alexanderburnese meal with a proper balance of protein, carbs, and fats.

Sample menu from Hotel Predcot

Breakfast:

YOUR choice of coffee, tea, or water
Berries, yoghurt, and granola
Smörgåsbord
Grapes + cheese

Lunch:

YOUR choice of tea, water, or berrier*
Soupe du jour
Salade du jour
Pane di olio (bread with olive oil)
Gelato

Dinner:

YOUR choice of tea, water, berrier, or wine
Soupe du jour
Salade du jour
Appetizer (also known as antipasto or hors d'oeuvre)
YOUR choice of fish, lamb, veal, or chicken (style of your choice)
Salade de fruits or other dessert

A lot of focus is put on natural ingredients and foods, such as whole-wheat grains, fruits, vegetables, and seafood/lean meats. In addition, products known as "western dust bowls," or junk food such as Coca-Cola, Doritos and other processed snacks, sausages, etc. are not very commonly eaten within the nation due to the overall health consciousness levels as well as high import taxes. The term "western dust bowl" comes from the fact that these foods enter in your systems and exit in a quick fashion, just like a dust storm (which typically does not last very long), and additionally, like a dust storm, these foods can have devastating effects on the host environment.

[New Lyrane]

Harunese cuisine, which is the dominant cuisine in New Lyrane, is based on boiled rice. Rice is eaten at every meal, with spiced meat and vegetables cut into bite-sized pieces and fried in maso (clarified butter). Chicken in tamarind sauce, Pork in ahi (hot chili sauce), and Beef with plantain are always good.

Different regions have their own specialties. Opotiman cuisine is mostly stews served on top of a sourdough flatbread. You tear off pieces of the bread and use them to scoop stew into your mouth. Westlanders enjoy grilled meats with boiled greens and mashed potato. Islanders eat mashed starchy vegetables, different ones on different islands, and plenty of fish and seafood.

Street vendors sell all kinds of food and drink. A popular snack food in Haru and all over the eastern seaboard is vetesame 'water balls'. Vetesame are small puffs of wheat dough fried crisp and filled with a mixture of water, tamarind, chili, kuño spice mix, potato, onion and chickpeas. One is small enough to fit completely in your mouth. A typical serving is 5-8 vetesame. In Matusima, the most popular street food is yakari, a deep-fried dish that looks like a funnel cake but tastes like meat. It's deep-fried ya worms. The deep-fried crickets of Vanasova are justly famous.

If you are thirsty, the top three soft drink flavours are lemon, rosewater, and mint. Coconut water is another popular beverage. Kiyu, or rice wine, can be enjoyed either hot or cold.