Cuisine (sage study)
Cuisine is a sage study in the field of Gastronomy, representing the art of cooking meals in a kitchen, including not only the actual preparation of food but also the crucial aspects of ordering and purchasing inventory, as well as the practice and preservation of ingredients. This encompasses a comprehensive understanding of various culinary techniques, the selection and utilization of ingredients, and the cultural and regional traditions that influence the creation of dishes.
Cuisine is not just about preparing food; it's about creating unique culinary experiences that reflect the rich tapestry of flavours, techniques and traditions associated with a particular country, region or establishment.
In medieval times, cuisine was markedly distinct from modern culinary practices due to several key factors. Firstly, the availability of ingredients was limited, with people relying primarily on locally sourced, seasonal items. Spices, although highly prized, were costly and primarily accessible to the nobility. This scarcity of ingredients significantly influenced the flavors and dishes of the era.
Techniques and Culture
Cooking techniques during this time were basic, centered around open-fire cooking, and included methods such as roasting, boiling and stewing. Baking, particularly bread-making, played a crucial role in the medieval diet. To address the challenge of food preservation in the absence of refrigeration, various methods like salting, drying, smoking, and fermenting were employed.
Spices held immense value during the medieval period. Not only were they used to flavor food, but they also served as symbols of prestige and luxury. Exotic spices like pepper, cinnamon and cloves were imported from distant lands and featured prominently in medieval dishes.
Guilds and professional cooks were of special importance in the households of nobility and royalty. Expert cooks developed more elaborate recipes and culinary techniques, contributing to the diversity of medieval cuisine. Additionally, religious and other cultural restrictions had a significant influence on medieval recipes. During fasting periods, meat had to be replaced with fish or vegetables in dishes.
Sage Abilities
The sage abilities below are those acquired by a character through the study, according to status.
Amateur Status
- Cooking: enables the character to prepare basic food dishes that offer a limited taste sensation.
Authority Status
- Culinary Art: enables the character to produce food of a higher quality and taste than an ordinary cook, using the same materials.
