Final Fantasy Xv Luxury Cat Food
Giovanna Qiu
I like food. Lots of people do. Food can tell you a lot about a culture, it's pretty important, it drives armies, peasants will revolt if they don't get enough and technologies can vastly effect the kind of food available. But it always seems neglected a bit when it comes to fantasy and that makes me sad.
Where's the variety? Even poor peasants have taste! Pasta is almost never mentioned and that's a prime peasant food, curries too, maybe curries are valued in colder setting as the spice makes you feel warm and rich people eat it. Wars were fought over spices! If dwarves live underground do they eat a lot of mushrooms?
Food doesn't have to follow the real world developments of foods! Maybe our peasants drink surgery fantasy energy drinks to help them in there long days of being peasants. If there's lots of roaming monsters maybe keeping live stock is dangerous! Do they eat bugs instead or have veterinarian replacements (like tofu)? Elves are sometime depicted as vegetarian do they have soy milk, do they eat a lot of eggs for protein? Has deep frying been invented, oil is expensive, is it for rich people?
If the the setting has magic, how does it effect cooking? Cook wizards? Can a wizards preserve food, is it gross like space food? Different cultures value different flavours, maybe there's a culture where everything is sweet or bitter!
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Fate reunites you with the kitty from Galdin Quay if you completed the quest Kitty Catering. You can find your old pal behind the tower at Cape Caem after Chapter 7. You will notice the little guy is a bit famished after the long journey. You will need to acquire a Dark Allural Sea Bass - or buy cat food - to give to your friend.
If you go fishing for the food, bring your catch to Monica. There is a fishing spot nearby at Caem Shore, located below the Spelcray Haven campground up the road. If you need help catching it, buy the Deadly Waters: Coraldevil lure from the roadside merchant at Cape Caem. Return to Moniva and she will cook it up into a nice dish for you to bring to the kitty.
That brings me around again to what makes food essential to world-building in fantasy: we all eat. Our favorite book characters eat (some divine or immortal beings excepted, of course). Even if their world is completely bizarre in contrast to contemporary Earth, the food likely is not. Food provides the common bond between our worlds. It makes the fantasy more real.
The boat ride out to the manta ray site is a fabulous way to absorb the full beauty of this amazing place, taking us across Lhaviyani Atoll past other fantasy island resorts and pristine white sand banks.
But if the author is creating a completely new and unique world, then why does it matter who eats what and which plants are grown where? So what if the author wants pumpkins and sugarcane to grow in their fantasy equivalent of medieval England?
In Europe sugar remained little-known until the 12th century, when it was brought back by crusaders. By the 15th century Venice had become the main sugar distribution centre in Europe. Sugar was still a luxury in Europe and America until the 18th century, when demand led to the creation of sugar plantations in the New World, the Caribbean, the Indian Ocean, and India, using slave and indentured labour.
When creating a fantasy world, a writer can choose very different paths for the history, the climate, and the plants of their world. It is worth bearing in mind the history of our own world, however, as it has informed the way readers will react to certain elements. In a fantasy world similar to our Europe at any time up to the 18th century, sugar would most likely be a rare and expensive commodity. Food would be cooked with other sweeteners, the most common being honey, and fruit would be a more familiar dessert. Sugar would be reserved for showing off at the banquets of rich households with lavish puddings and cakes, and certainly not added to morning cups of coffee in heaped teaspoons.
When considering what kinds of meat a character may eat, it is important to look at culture, time, setting, and their place in society. Throughout most of human history meat is something that the poor would have little access to, relying on vegetables, pulses and perhaps bread to fill their diet instead. People in coastal areas and islands tend to have a high amount of fish in their diet, which would have been more readily available than red meat, a luxury. In many time periods and societies, like the medieval Europe that influences much fantasy, game such as pheasant, rabbit and venison (deer), would be much more common than farmed meat like beef and lamb.
In a strongly hierarchical society such as medieval Europe, strict laws may govern who is allowed to hunt and where. Even if a poor family lives next to a wood full of game, they may not necessarily be able to hunt there. In a medieval fantasy society, perhaps all wild animals are considered to belong to the King, and there may even be regulations or etiquette governing which animals certain classes can eat. In Britain, for example, only royalty was allowed to eat swan.
As with sugar, the uses of and reactions to spices by a fantasy character will depend on the culture from which he or she comes. Spices would seem strange and wonderful to characters in a historical European-style setting. Spices were extremely expensive, a luxury product to create new flavours and impress important guests. The priciest of these was saffron, first cultivated in Persia, which was prized for its beautiful yellowy-red colour and its distinct flavour. A character from a society influenced by an Asian culture, however, might not find spices remarkable at all. Spices would simply be an ordinary cooking ingredient, valued but not unusual.
Different herbs grow all over the world, and these would be a more familiar element of cooking for a European-inspired character. Herbs might also have many associations and uses beyond cooking, such as healing, magic, ritual, protection, or to make clothes and rooms smell pleasant. Adding herbs to certain dishes and recipes could therefore have greater significance than simply making food taste better. Herb gardens would be a common sight in the homes of people of many different cultures.
For most cultures, food plays an important role in bonding and in marking special occasions. Think about the wedding dinner, the birthday cake, Sunday lunch, etc. Food is a large part of most holidays, festivals and religious events. Certain items and dishes might be traditional on these occasions, or other foods banned or taboo. For some cultures food goes even deeper than this; it is a way of life and strongly connected to identity. Each meal is a social gathering, something to take time over. Recipes are passed down in families and treasured.
A feast is a good way to show off all the elaborate food of a fantasy setting. At an important event, food might be presented with extravagance and spectacle, particularly in a society reflecting ancient Rome, medieval Europe, or 17th-19th century Europe; watch anything presented by Heston Blumenthal for inspiration. Unlike modern dinners, courses would likely be brought out all at once, including starters and desserts. There would be entertainment and music, and perhaps one central dish designed to shock or delight. However, long descriptions of food can be overdone and become tiresome very quickly, and feasts should be used sparingly. Even the rich would likely eat less extravagantly most of the time, saving the expense for occasions designed to display their power.
In the heart of South Korea, Busan is a city of culture and tradition. If you are looking for true and uninfluenced Korean cuisine, this is the place to go. From Seolleongtang, a beef bone broth soup, in the North to seafood in the south, this destination offers a wide range of options for you to try. For fresh and delectable fish, visiting the Jagalchi Fish Market is a must. Unlike other fish markets, this market keeps the fish alive in great big tanks.
If you are looking for fine dining, head to the La Nouvelle Sirene for kebabs and traditional seafood such as spiced shrimp and prune. The Le Marocain offers a full 14-course meal with a view of the gardens at the La Mamounia hotel. Make sure to try the local mint tea at least once before leaving the city.
We now expect much higher standards of food safety, and unlike the 800 million people worldwide who risk starvation every year (Food and Agriculture Organisation 2003), we can enjoy the luxury of fear of relatively minor risks. However, if you look in the newspapers, you might sometimes think that we are continually confronted with serious food risks. Of course, much of this is drama rather than news. It is true that there is, on average, at least one food safety incident a day (Food Standards Agency 2004a), but the vast majority of these are trivial. If you ask people to rank food risks from a prompt list, the top five are usually food poisoning, pesticides, additives, welfare and bovine spongiform encephalopathy (BSE) (figure 2). The answers are, of course, restricted to the items on the list.
Another way to look at it is that intuitive perceptions are in some way justified. Risks that are unknown and potentially catastrophic should be given more weight than the simple statistics suggest, especially when there is no identified benefit; and benefit is an important part of the equation of public perception of risk. For instance, the public response to the use of genetic modification in medicines is very different to that for food (Gaskell et al. 2000; Gaskell & Bauer 2001; Poortinga & Pidgeon 2003), probably because the medicines bring benefits while, at least for the moment, the foods do not.
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