ceci

"𝑵𝑶𝑻𝑯𝑰𝑵𝑮 𝑰𝑵 𝑻𝑯𝑬 𝑾𝑶𝑹𝑳𝑫 𝑩𝑬𝑳𝑶𝑵𝑮𝑺 𝑻𝑶 𝑴𝑬 𝑩𝑼𝑻 𝑴𝒀 𝑳𝑶𝑽𝑬, 𝑴𝑰𝑵𝑬, 𝑨𝑳𝑳 𝑴𝑰𝑵𝑬, 𝑨𝑳𝑳 𝑴𝑰𝑵𝑬."

three of cesyil's favorite valarr memories during their marriage

for @goodqueenkaro! thank you for this request 😊 it was so much fun to do and your oc sounds really interesting, i'd love to hear more about him!

i think there is a very common misconception about the lower classes during medieval times, especially regarding their diet. i promise it was all not grub or bowl of brown, although perpetual stew is one of the oldest dishes we can trace back. in fact, some of the most beloved and expensive dishes of our time originated from the lower class, as they had to find creative ways to either avoid or incorporate certain ingredients. paella, polenta, ratatouille, and oysters are all great examples!

now back to the real matter at hand, the smallfolk of king's kanding. it's hard to pinpoint direct references to peasant food from the ASOIAF books beyond a bowl of brown, and the only smallfolk character to receive a POV is ser duncan; whose diet is less comprised of flea bottom dishes and more ones fitting that of a hedge knight. despite this, we can draw from historical and geographical evidence to figure out what the smallfolk might have eaten. for daily life, there would not be set-in-stone differences between the meals of the day, but rather an emphasis on eating whenever or whatever one can at that time. street and tavern food would be the most popular amongst the masses, as well as pieces that can be stretched out over a long period of time, i.e., a lot of stew and ale.

for morning meals: wheat-based porridge, horsebread, pine jam, and ale.

for evening meals: dried fish, bowl of brown stew, beans with garlic and onions, stewed eel, and ale.

for street food: hard oatcakes, dried salt beef, horsebread, and small raised pork pies (fun fact: pork pies are considered one of the earliest forms of fast food!).

following the provisions brought by the tyrells, there would be greater access to perishable items, such as cream, eggs, and fresh meat. as for special occasions, that access may be more of an indulgence, and the simple joys for the smallfolk might come from eating for enjoyment rather than nutritional value. because highgarden is known to be a popular trading spot, i like to imagine that, alongside proper supplies, the tyrells might have brought some spices as well!

for special occasion meals: fiddlehead and mushroom soup, raised pigeon or pork and egg pie, spiced vegetable pottage, and mushroom and dried pork egg quiche.

for breakfast: soft goat cheese, olives, and raisins.

for dinner: figs, flatbread, aged cheeses, olives, and watered down wine.

for supper: honey bread, carrots, raisins, lamb, and wine.