Lamonian Cuisine today is regarded as unique, balanced, and flavorful, but this has not always been the case. Like all such national cuisines, Lamonian Cuisine has evolved from what could be quickly and cheaply cooked by the refugees who would become the Lamonian people, to the unique cuisine consisting of the careful balances of traditional foods mixed with a fascination of the latest world culinary trends.
It is generally agreed by both Lamonian and world culinary historians that there are four distinct evolutionary periods in Lamonian Cuisine, each of which contributed toward making Lamonian Cuisine what it is today.
1.) The early days
The early days of Lamonian Cuisine are characterized by the struggles faced by those far from home who would find themselves shipwrecked on Lamonian shores, eventually banding together into communities attempting to survive on seafood, as well as various attempts to farm the various native fruits, nuts, seeds, and vegetables native to Lamoni. Given that the vast majority of those shipwrecked on Lamonian shores had no experience as farmers, most of these early attempts at farming failed, with many nutritional deficiencies to be found in the population.
2.) Help comes from an unexpected source
Even before the first recorded shipwrecks on Lamonian shores (1700 AD), a warrior society had already established a civilization in what would eventually become Lamonian national territory. These warriors came from a society which for unknown reasons had called themselves “GC1mak,” and when they first discovered the collection of shipwrecked peoples, their response was to test the fighting strength of these “foreign devils.” This would result in a decade of fighting, until the people of GC1mak, impressed by the survival and fighting abilities of the (now united) shipwrecked peoples (and themselves facing other threats of war on the horizon) decided to negotiate a peace. During this peace, the Tsnndavayr (the people to whom the warriors of GC1mak belonged) taught the future Lamonians their language, as well as traditional “Tsnnie” methods of cooking, animal husbandry, and agriculture. It would be during this period that Lamonian Cuisine would become more Asian in character, resembling traditional Mongol Cuisine, with an emphasis on quick cooking yet healthy meals that could sustain a fighting force on the move. This was balanced by large feasts during festivals and celebrations, and heavily contributed to the long-standing Lamonian love of food, and the diversity of foods available to them.
3.) Population growth and cultural refinement
Eventually, the assistance of the Tsnndavayr people had contributed to the elimination of most nutritional deficiencies in the now entirely Lamonian population (as of 1800). Food preparation and meal structure rules for the Lamonian population had also been well established by this time, promoting the harmony of the various colors, flavors, and textures of foods prepared for meals. A bowl of short white sticky rice was accompanied by a bowl of some form of either soup or stew. The rice and soup/stew were regarded as the backbone of the meal, with the main and side dishes served alongside them. Typical Lamonian Cuisine called for at least three to five main dishes, each of them to be placed on or in their own plate or bowl, so that everyone at the table could partake of them. It was considered polite to leave enough of each main dish so that all at the table could have their share of the food on offer. Dinner was considered to be the most important meal of the day, while breakfast tended to be simpler in preparation, and lunch could be either brought from home to school/work, or purchased at a food stall, open air market, or at a restaurant or cafe. As the Lamonian nation spread across the mainland the amount and number of ingredients increased, leading to more elaborate and playfully decorated meals. Pickling of foods can also be traced to this era.
4.) The modern era
The advent of the Industrial Revolution (and the increase in technology it brought) would bring the Free Republic in contact with more foreign nations, as well as improving the ability to preserve food which could not be dried, brined, or pickled.
Contact with foreign nations would bring in new ingredients, while improved food preservation and shipping measures had the effect of lowering prices of these new ingredients and foods to the point where even the common man on the street could enjoy the wonderful flavors of foods from foreign lands, while allowing foreigners to experience traditional Lamonian foods as well.
While Chai Tea is native to Lamoni (and a Lamonian favorite), other types of tea would reach Lamonian shores during this time as well. The reintroduction of “western” foods to Lamoni during this time allowed recipes from the original shipwrecked peoples to be made again in Lamoni, and foreign foods became popular.
***
Modern Lamonian Cuisine is full of both complex and subtle tastes, where combinations of rice, noodles, vegetables, tofu, meat, and fish can contain distinctive ingredients like oil, soybean and chili pastes, as well as soy, garlic, and ginger, among others. Modern Lamonian Cuisine also borrows heavily from traditional Lamonian cooking, and the concepts on which it was based.
The colors of the food (green, red, yellow, white, and black) tend to be used in equal amounts. This helps to ensure evenness and the five traditional elements of the Tsnndavayr people (wood, fire, earth, metal, and water). Dishes also tend to have harmonizing yin and yang values. Hot and Spicy dishes (yang) are thought to stimulate the body, while cool (yin) foods calm and nourish the system. Neutral foods are a balance of yin and yang. Thus, it is thought that the perfect meal will contain both yin and yang dishes to both heat up the body, and cool the brain.
All traditional Lamonian meals are designed to include a harmonious assortment of dishes, and to enjoy the experience of Lamonian dining fully, this is the perfect approach. All dishes are traditionally served as a single course, rather than as separate courses in a meal.
Lamonian Cuisine includes both alcoholic and non-alcoholic drinks, and there are many traditional varieties of both available to drink with meals or snacks, or simply as a thirst-quenching brew.
Non-alcoholic drinks:
Lamonians tend to drink either water or Chai Tea with their meals. Green tea is also popular. Tea has become popular in the modern era, as more varieties of it have come to Lamoni. A product of the modern era in Lamoni, soft drinks and fruit juices have become more popular among the younger generations.
Alcoholic drinks:
Lamonians also drink a wide-variety of alcoholic beverages including wine, Akvavit, beer, Amaretto, and Makgoli, a milky-white rice drink.
Fast Food:
While prepared (and dried) ingredients have made Lamonian cooking easier, the idea of a ready made meal would be almost unthinkable to older generations. A single dish or meal that could be microwaved would not constitute a proper meal in the mind of a Lamonian brought up on a beautifully arranged selection of side and main meals, rice, soup and stew, with meat or fish grilled at the table, or cooked as part of other dishes. The idea of cooking, serving, and eating as a social activity is still deeply ingrained in the Lamonian mind, and culture.
Younger generations however, have become more accustomed to foreign ways, and much more accepting of things like “Fast Food.” With all of this said however, Lamoni has a strong tradition of street food, with street food vendors to be found in Lamonian cities and towns of any real size.
Military Rations:
Lamonian military rations tend to be far more austere than meals for civilians, due to the needs of soldiers being taken into account. Soldiers do get sit-down meals when operational conditions allow.
Place Settings:
At a Lamonian dining table, the rice and soup/stew are placed in front of the diner, the rice on the left, and the soup/stew on the right. The side dishes flank the rice and soup/stew, while the main dishes are placed at the center of the dining table, where all can reach them.
For utensils, Lamonians typically use chopsticks with square tips on the food grabbing end. A spoon is used for liquid based dishes (examples being soups or stews). When eating western style foods, the use of a fork and knife is acceptable.
***
Examples of dishes commonly seen in Lamonian Cuisine would include:
Traditional Dishes:
* Byaslag
* Eezgii
* Tarag
* Isgelen Tarag
* Buuz
* Bansh
* Khuushuur
* Tsuivan
* Guriltai Shul
* Budaatai Khuurga
* Chanasan Makh
* Uuz
* Khorkhog
* Boodog
* Borts
* Tasalsan Guril
* Suutei Tsai
* Banshtai Tsai
* Gambir
* Ul Boov
* Boortsog
Modern Era:
* Tofu
* Kongguksu
* Okara
* Kongbap
* Bindaetteok
* Japchae
* Soondae
* Bibimbap
* Patjuk
* Galbi (Beef or Pork)
* Samgyeopsal
* Gomguk
* Jjigae (multiple varieties)
* Jeongol (multiple varieties)
* Kalguksu
* Jajangmyeon
* Ramyeon
* Bulgogi
* Jokbal
* Hangwa
* Budae jjigae
* Yaksik
* Sinseollo
* Andong jjimdak
* Dak galbi
* Manduguk
* Oritang
* Samgyetang
* Maeuntang
* Horsebread
* Grilled Tilapia
frlamoni 