As presented by Berkana LeJardine; hosted by the Faendryl Enclave at their Symposium on Koaratos 20, 5119 (7/20/19)]

Before Ta'Faendryl was old, ruined, covered with vegetation, and overrun by the ithzir and other creatures, it was a shining city and a leading example of Elven culture. There is little history specific to dining prior to the Faendryl Exile to Rhoska Tor, after the Undead War, but it is known that the land was inhospitable to agriculture, and without arability to produce crops, it was difficult to also raise livestock. Thus, in order to survive, the Faendryl had to scavenge from what little meat -- one can imagine that was likely bugs, snakes, lizards -- that they caught, and the often meager, warped plants they foraged. The only solution was to imbue the land with magic to sustain farming, giving herds of roltons, velnalins, and cows enough sustainability to provide proper butchery."

The myth that Faendryls subsisted on a diet of barren, wasteland fare was probably a short-lived period in reality, given their resourcefulness. That tampering with nature did come with a price, however, though many of today's Faendryl might argue it was worth it. Using spells to force the earth to grow unnaturally, and with both the Faendryl and their livestock ingesting these plants suffused with magic created by way of the many mana foci of Maelshyve's ruins, as well as living in the caves beneath it, enabled toward what could be seen as a normalization of sustenance. It also changed the Faendryl in unnatural ways.

It was only after the Sea Elf War, better known as the obliteration of the Ashrim -- both race and city -- and the failed attempt to regain their leading role in the empire, they abandoned what they had built, and its bitter reminder, moving to build New Ta'Faendryl just north of Rhoska Tor. Little is known of the new city, but having rebuilt to their former glory, now unhindered. There was a returning to a more usual diet of foods, methods of preparation, and incorporation of assimilated tastes developed through eons of trade and travel, the Faendryl diet has very little of what can be considered a specific regional cuisine.

Many households employ cooks though some do enjoy preparing their own meals. You can find the Faendryl often keep some staple items in their pantries. Chief among them are spices, initially used to offset the bland taste of fire-roasted or boiled foods, now used to elevate dishes. Most common are ginger, cinnamon, cardamom, cumin, parsley, mint, thyme -- the latter three stored both fresh and dried. Infusing these or herbs into fats, like butters and oils, give a nuanced enhancement to flavors.

Some among us prefer to eat little meat and instead include other proteins into our diets, with the addition of nuts and cheeses. While extravagance may be found on tables during formal dinners and celebrations, with the inclusion of richly sauced entrees and decorative desserts, much of our mainstays contain just a few ingredients. In the near future, our talented cooks will be adding some fare to the general kitchen, and you will be able to sample them. For now, I can only describe them and hopefully make you anxiously await their arrival.

Imagine these... A simple flatbread, made with little to no leavening, is baked with onions that have been allowed to caramelize, sliced figs, a sprinkling of crumbled goat cheese, a tiny drizzle of wild honey and a dusting of herbs atop it. A salad of diced tomatoes, cucumbers, sweet peppers tossed with a lemon-mint yogurt sauce, cool and crisp, for a fresh from the garden palate-cleanser between courses or a light meal mid-day. Especially delicious during these warmer months. Small kabobs of minced, seasoned lamb that have been rolled in cracked bulgar and fried til golden -- crunchy on the outside, juicy and tender inside.

Colorful lentils and long grains of wild rice simmered with currants, cinnamon, pine nuts, maybe a small mince of apricots, to create a playful mix of sweet and savory. And a final example to bring it together... A thick wedge of tender semolina cake drizzled with a syrup of rosewater and honey, to make it moist, with slivers of dates running through the delicate crumb. There are just a few examples of what we eat daily that is typical of our culture. Meats -- lamb, beef, goat, fowl -- are either charred over open flame or left to braise in liquid, like wine or stock, with vegetables for long hours in a lidded cast iron pot."

Vegetables are simple in preparation for the most part. Cheese, yogurt, cream are used to augment their simplicity from small crumbles to sauces. Desserts are probably mostly from the mainstream, though compotes of fruit or treats made of ground nuts are closer to our cuisine roots.

What of beverages? Wine is certainly within our culture, from deep, dark reds to pale, sunlit golds. Some of the best historical vintages arguably came from our time in exile, given both the magic-imbued and challenge of the terroir. It would be difficult... but not impossible, to replicate them! Spirits, most notably our absinthe, seem to be where we most shine, having for many years only simple fruit with which to distill. The palm date makes an excellent rum, and when combined with our extraordinary use of spices, is delicious alone or used in cooking.

Non-alcoholic options can be as plain as a glass of goat or other milk, a yogurt and honey slurry, lemonade enhanced with muddled mint for cold options. Thick, strong coffee laced with cardamom or cinnamon is generally reserved for postprandial enjoyment. Tea made from the young, green leaves or a tisane -- an infusion made with herbs or flowers -- is enjoyed at any time of the day.

This just touches the surface of what I hope will become a more detailed compendium of Faendryl food and drink. Did I forget to mention fruit compotes are often chosen? Or fresh fruit, again with honey and yogurt? Ground nuts can be fashioned into dessert, cookies, also studded with fruit.

++
Presented from my research,
Berkana LeJardine

"Yet from those flames; No light, but rather darkness visible."