Myrish cuisine

Myrish cuisine is the style of cooking that originated in the region of Gladomyr or by the Myrish people. The mixing of different cultures throughout the region evolved the style over centuries of development, predominantly from Sedic cultures or other Alutran regions. The cuisine is largely centered around the nation's temperate climate, as well as the abundance of sea life along its Locufaric coast. Seafood dishes such as chowder are popular in these places.

The development of Myrish cuisine greatly changed at the Myrish age of exploration, exporting spices and food from its colonies in Vidina or Osmea. The rise of a commercial market for grain caused the Myrish agricultural industry to alter dramatically, as well as the diet of the Myrish people. This would be one of the causes for the Great Myrish Famine in the 18th century after a disease would spread to grain, the major crop of Gladomyr. Consequently, Myrish people lived mostly on rice imported from Coranelle, most commonly raw.

In the 21st century, an abundance of traditional Myrish food has been revived. These dishes include ingredients like steak, lamb, bread, cheese, cod, and more. A majority of modern Myrish foods use traditional ingredients, but are cooked in a more contemporary style.