Breton Cuisine
Breton Cuisine is at the confluence of the cultural, class, and geographical diversity that is High Rock. Your average commoner will tend to rely on local foodstuffs, taking advantage of flora and fauna native to their environment. However, in the modern-era, with the explosion in free-trade across the Empire, ingredients from father afield are no longer a rarity, even for the lowest echelons of Breton society. As one small example, pepper, once a spice relegated to the wealthy, is now affordable on nearly every tabletop.
Preservation Methods:
Breton foods tend to be preserved using traditional methods: salting, drying, smoking, dehydrating, pickling, or otherwise sealed with wax in glass or ceramic containers with some kind of liquid preservative.
Commoners Dishes:
Porridge
Coarsely ground or crushed grains or nuts boiled until soft. Where possible, it is seasoned with salt, boiled in milk, and topped with fruit. Porridge is a staple among commoners when breaking fast and is served at most rural inns in High Rock to weary travellers. It is generally made of local ingredients and so the precise nature of any given porridge may differ depending on location.
In Corwych for example, the grain base may be cracked kernels of plainswheat or simple oats boiled in cows milk, topped with salt. Chestnuts, trollsbud and acorns harvested from the nearby woods may be roasted and chopped to sprinkle on top of the finished product. Depending on the season, fresh fruit such as apples or heartplums or dried fruits including grapes may be added to the dish for a burst of flavour.
Alcohol
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