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“The people of Benevis Kingdoms are excellent brewer of alcohol beverages. With the region situated in the perfect place to grow grape and grains, it is not a surprise that Baracsa is the home of wonderful wine, great beer, good grapes and half decent raisins. What is surprising however the list of edible food in the entire region ends there. Compared to their amazing skills and technics in wine-making, cooking in the Benevis Kingdoms is the definition of hell. There are only two types of cooking method, baking and boiling. It might not sound too bad at first, after our research team spend three days in the Kingdoms though they decided in the remaining week they should stick to rations from home instead. Sure, the people of Benevis can bake bread with soft textures and beautiful shapes. And they can make boiled meat and vegetables look appetizing. What makes them utterly uneatable is the terrible taste of mixed spices and salt which give one of our researchers PTSD. Overuse of herbs and seasoning is a common theme in these lands. The price of spices and salt doesn’t help either. This resulted in dishes being disastrous with different kinds of spices mixed together in to one complete mess of flavours, often times ruining the food. It does not matter if it is a fish, vegetable or a meat dish, everything tasted the same under the assault of heavy seasoning. The horrors of Benevis cooking has the ability to make deceased cooks in our world rise from their graves in rage and force Gordon Ramsey to start mass production of idiot sandwiches. We advise travelers to The Benevis Kingdom to treat local dishes as visual artworks, maybe view them while drinking wine. Please, of your own sake, refrain from eating any of them.”

[“The Travel Guide Book of Riiga” , Thomas Cook publishing, London, UK, 2037 ]

“The area of Seleru is dry, desert winds made growing crops hard even if there are rivers present. As a result, seafood from the Sea of Lyte dominated the dining table of the commoners and the elites of Seleru’s society. Cites in this region all sits near the coast so that they can get the most out of the sea. Fishing vessels, from small reed boats to large wooden ship, sail across the clear waters to bring back anything that they can earn Otras with. These ranges from the usual fishes to shellfish such as mussel, scallops, shrimps, crabs and sometimes even lobsters. Fresh food from the sea is affordable for the common people. Seaweed are also farmed as a substitute to vegetables, showing just how dependent the people in this area rely on the Sea of Lyte. This dependence on the sea also drive the price of animal meat high since they are rare and had to be imported from the south. Roasting over fires are the most common way of cooking in these parts although other cooking methods is present, just not as common. For tourist who likes seafood roasted with garlic, the coastal cities in Seleru is perfect for you. Spices are often applied in powder form instead of a sauce in Seleru cuisine, the most common type includes dried thyme, fennel, cumin and garlic. Eating utensils are crude in Seleru as compare to the Benevis kingdoms: Where Benevians have spoons, forks and knifes for eating, there are often just a wooden stick or none at all in Seleru. Dishes are also presented the way they are, void of any decoration. That being said, most food that our research team sampled aren’t bad, some even taste good. Desert dwellers in southern Seleru often live nomadic life, dried meat, preserved fish either in salt or smoked and other dried sea foods are the daily diet of the nomadic tribes here. Cactus is on the menu too if one can find any. All in all our researchers finds the food in Seleru to be acceptable, the food is not bad however variety is lacking. If you are interesting to book a vacation to see the wonders and experience the lands of Seleru including The Eber Empire, Reunon Hoqumer and Xinmou Hoqomer, please visit any of our offices. If you can make it through the crowds of human rights protesters.” [“Seleru Cuisine”, ThomasCook/offworld/introduction/Seleru, UK, 2037 ]