Verse:Chlouvānem Inquisition: Difference between revisions

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The staple foods of Chlouvānem cuisine common to all areas are rice (''lūdya''<ref>Uncooked rice is called ''maʔika''.</ref>), sticky rice (''ñañām''), soy (''miltai''), purple yam (''hunai''), lentils (''mahīra''), chickpeas (''gubham''), and, among greens, various kinds of cabbages (''hauša'', ''šųlah'', and ''prāšan'' being three of the most common ones). Spices are extensively used, as are many fruits, both fresh and pickled. With only a few exceptions (most notably tea, cocoa, and cane sugar), Chlouvānem cuisine is also often local well into modern society; buying products and ingredients from elsewhere in the country is not a common practice.

An usual Chlouvānem meal is eaten communally, with food being served in large bowls and plates placed in the center of a table and then taken by the diners; foods are eaten either by hand or with chopsticks, and soups with spoons. Dishes served in a single meal are meant to be eaten together, and are often contrasting - sweet and salty, spicy and mild, hot and cold. The two most typical types of dishes are stews (''chlemyoe'') and curries (''mėlita''); they are similar in appearance, but ''chlemyenī'' are generally less thick than curries and served in bowls, while ''mėlitai'' are thicker and served on plates; also, the omnipresent accompanying rice is typically cooked along with stews, but separately from curries and served on different plates. In countless variations, these dishes are found all across the country.

An usual Chlouvānem meal is eaten communally, with food being served in large bowls and plates placed in the center of a table and then taken by the diners; foods are eaten either by hand or with chopsticks, and soups with spoons; forks and knives are however commonly used in the Northwest due to Western Calemerian influences. Dishes served in a single meal are meant to be eaten together, and are often contrasting - sweet and salty, spicy and mild, hot and cold. The two most typical types of dishes are stews (''chlemyoe'') and curries (''mėlita''); they are similar in appearance, but ''chlemyenī'' are generally less thick than curries and served in bowls, while ''mėlitai'' are thicker and served on plates; also, the omnipresent accompanying rice is typically cooked along with stews, but separately from curries and served on different plates. In countless variations, these dishes are found all across the country.

===Clothing and hairstyles===

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 The staple foods of Chlouvānem cuisine common to all areas are rice (''lūdya''<ref>Uncooked rice is called ''maʔika''.</ref>), sticky rice (''ñañām''), soy (''miltai''), purple yam (''hunai''), lentils (''mahīra''), chickpeas (''gubham''), and, among greens, various kinds of cabbages (''hauša'', ''šųlah'', and ''prāšan'' being three of the most common ones). Spices are extensively used, as are many fruits, both fresh and pickled. With only a few exceptions (most notably tea, cocoa, and cane sugar), Chlouvānem cuisine is also often local well into modern society; buying products and ingredients from elsewhere in the country is not a common practice.
-An usual Chlouvānem meal is eaten communally, with food being served in large bowls and plates placed in the center of a table and then taken by the diners; foods are eaten either by hand or with chopsticks, and soups with spoons. Dishes served in a single meal are meant to be eaten together, and are often contrasting - sweet and salty, spicy and mild, hot and cold. The two most typical types of dishes are stews (''chlemyoe'') and curries (''mėlita''); they are similar in appearance, but ''chlemyenī'' are generally less thick than curries and served in bowls, while ''mėlitai'' are thicker and served on plates; also, the omnipresent accompanying rice is typically cooked along with stews, but separately from curries and served on different plates. In countless variations, these dishes are found all across the country.
+An usual Chlouvānem meal is eaten communally, with food being served in large bowls and plates placed in the center of a table and then taken by the diners; foods are eaten either by hand or with chopsticks, and soups with spoons; forks and knives are however commonly used in the Northwest due to Western Calemerian influences. Dishes served in a single meal are meant to be eaten together, and are often contrasting - sweet and salty, spicy and mild, hot and cold. The two most typical types of dishes are stews (''chlemyoe'') and curries (''mėlita''); they are similar in appearance, but ''chlemyenī'' are generally less thick than curries and served in bowls, while ''mėlitai'' are thicker and served on plates; also, the omnipresent accompanying rice is typically cooked along with stews, but separately from curries and served on different plates. In countless variations, these dishes are found all across the country.
 ===Clothing and hairstyles===