Like, I'm not trying to start anything, but just call the Machine God Mekhane or Wan and recognize that Machine Spirits are practically already part of especially Maxwellianist doctrine (and the Motive Force is close to that as well)...

And that the Omnissiah is not the Emperor of Mankind but instead Mekhane's broken avatar and she needs your help rebuilding it. In the meantime, let's all continue to put off our flesh in favor of metal closer to the perfect forms of divinity, and join in the Quest for Knowledge to better comprehend the grand structure of the universe.

GOSH DANG IT! Who told you?!

Only real world religions get to exist on our side of the veil despite having just as many if not more anomalies associated with them as "anomalous" religions like the Nälkans or the Mekhanites

YAYYAY!

Oki, so, before I start this I want to say I AM NOT VERY SMART!!! I don’t read a lot of old Mekhanite stuff, and I will probably redo a LOT of this once I know more. I don’t know a whole lot about cooking, I took two culinary art classes, and that’s about it. I also remember nothing from those. I also don’t know a lot about Ancient Greece in general!!! I will research more, and probably improve these head cannons, but this is just what I have for now. Please correct me (politely) if I get anything wrong, and if anyone knows any sources I should look at pls let me know! (Or any Mekhanite tales/SCPs :D) I want to learn!!!

Also, these head cannons are based around the Broken god cults in Mycenaean Greece, not the Xia Dynasty ones.

SO:

Food was not necessary that big of a deal in the church, however, the Mekhanites had to make their food a little bit different than typical Ancient Greek food due to the need to avoid liquids or small bits of food getting in those with partial mechanical parts that still needed to eat. So, they used methods to avoid runny liquid in the final product, and avoided using recipes that would make food that crumbled while eating. Typically, in the kitchen, there would be either someone without adjustments, or someone wearing special equipment and coverings so they could still work with ground food and liquids before it was fully ready for the table. Meats were typically avoided, but still eaten. If they were eaten, they were paired with several other things. I have a few ideas for possible dishes, but not that many:

A loaf of bread specifically designed to not crumble easy, top cut off, and inside hollowed into a space that is filled with a few different pastes, made to be dipped without any crumbs or liquids getting into machinery. A very typical meal, and very common.

A mixed combination of cut up and dried root vegetables stored in little bags that could be taken for travel because it wouldn’t really go bad that fast (a few months from my understanding). Salt could be added as a preservative, but would make the taste less pleasant. The vegetables were not cut into very small pieces so they couldn’t get stuck in parts easy. It was just kinda a snack food. Like trail mix to us.

There was also a nut and seed equivalent. It was like the vegetable one, but more so JUST a snack and not a travel food. Nuts go bad quicker because of natural oils I think.

Small balls of goat cheese. These were used with bread mostly, but could be eaten alone. Sometimes rolled in nuts or seeds, but not often. I like to think that the kids would make these because they, from my understanding, didn’t have as much or any metal, so the parents would instruct them while the child felt helpful. Of course, cheese takes a while to turn from milk, so I imagine kids got impatient and sometimes ruined it while checking the containers left in the sun.

Pastes were common, made with a variety of things, and kinda like soup. Not in texture, but in variety. They weren’t as runny, obviously, so they weren’t as messy. Families had recipes, people would try making new combinations, it would be paired with bread for a full meal, etc..