Kathic cuisine

Kathic cuisine refers to the to the national and traditional cooking traditions of Kathia. Kathia has a long and storied tradition of cooking, and its cuisine is renowned throughout the world. While there is a "national" cuisine, Kathia is home to a wide array of local and regional cuisines and dishes. The coastal regions tend to have more seafood incorporated into their gastronomy, while the central regions and the north make use of more meat and poultry. The south also tends to use more crops that like the sun, such as grapes, olives, and several types of vegetables. This is in contrast to the north which is famed for its use of the potato in a number of dishes. Throughout Kathia, red meat is consumed in great quantities, often at dinner time, and is prepared in a variety of ways. Wine is a point of pride for Kathia, with local wines being well known throughout the world. In the northern regions, especially Laszia, beer is also produced in great quantities.

Kathic cuisine dates back to the Elyrian Empire, and has changed over the centuries with several foods and cooking styles that have been introduced into or invented in Kathia. One of the earlier introductions into Kathic cuisine was the introduction of yogurt from the near east, and had long been a staple of South Kathic cuisine and in the last two centuries has been elevated to national status. Foods from the new world, particularly potatoes and maize, have become ingrained in the culinary traditions of Kathia.

History
Kathic cuisine dates back to the Elyrian Empire, where a majority of Kathia was administered as a province. Wine making was introduced by the Elyrians, as well as an early form of. Following the Empire's collapse, cuisine continued to develop in the many new smaller states that formed, and was mainly based around subsistence and heartiness of the meal. Beans, grains, bread, and some vegetables were the most consumed products during the middle ages. The colonial period brought many new foods to Azora. Foods such as the potato and maize soon became important, especially the potato with its long shelf life. Kathic cuisine began to be perfected in the 14th and 15th centuries as numerous cookbooks were published, and by the late 1500s a sort of "national" cuisine began to be developed.

Breakfast
Breakfasts are usually small, and will usually consist of bread or toast with jam, breakfast pastry, coffee, or some sort of juice (usually grape, apple, peach, or orange). Brioche bread is the most consumed bread with breakfasts, and can usually be consumed with jam, and dried fruits and/or nuts are sometimes baked into them for consumption.