Seratofian cuisine

Seratofian cuisine as a general concept is comprised of the various agglomerations and interpretations of regional traditions and practices found within Seratof. As the result of the multitude of ethnic groups and societies in the country, Seratofian cuisine is rich and varied, with common themes persisting in virtually all settings. National Seratofian cuisine could be mainly broken down into three distinct regions which coincide with the three major ethnic groups which inhabit the country. It is important to note that a distinction between ethnic Seratofian cuisine and Seratofian cuisine as a nation is made in select cases, and in this article the distinction is done so explicitly by designating the culinary practices of the ethnic Seratofians with the term "ethnic Seratofian cuisine."

Many of the recipes and practices found in traditional Seratofian cuisine are rooted in the indigenous and cultural beliefs of a particular ethnic group, which are reflected in the composition and taste of a meal as well as the methods used in preparing such dishes. For example, ethnic Seratofian cooking now no longer contains due to vestiges in  prohibiting the consumption of such. Nevertheless, several common themes could be found across all the culinary practices in the country, with composition of ingredients being one of the most uniformed aspects of the national cuisine. Across all three ethnic groups and their culinary practices, a strong tendency towards the usage of and  could be found, served in a variety of dishes and meals and catered to from homemade meals to upscale restaurants and bistros.

Although some aspects are uniform, the vast aspects that aren't could vary greatly by ethnic group and even by location, influenced by different phenomena, people groups, and natural resources. A great example is the consumption of more animal flesh per capita yet from a less diverse pool in ethnic Seratofian cooking. Ethnic Seratofian cooking, being located near the coasts and ports of the country, has been influenced by traders from Asharistan and other regions in Kesh, thus bringing in more and  to the cooking, providing for a more spicier feel. Seraheltian cooking for the most part has retained its original Heltic core, utilizing various plants and animals as a source of food such as herbs and deer. Veniman cooking, on the other hand, is fairly fat-heavy as direct influence from continuous habitation in high altitudes and mountainous regions.

In its history, Seratof has been ruled over by a variety of foreign powers and influences, contributing to the current palette of traditions and practices in the culinary world. Traders from Kesh bringing exotic spices, fruit, and vegetables quickly entered mainstream ethnic Seratofian cuisine, while the conversion of many ethnic Seratofians to brought pork out of the menu. The consumption of also saw a downward trend, and by the 19th century is no longer a part of everyday ethnic Seratofian meals as evident in a recipe book from the time. As a result of pork being prohibited in Islam, many ethnic Seratofians reached for, and quickly grew to be very popular. The sudden increase in the number of cows due to high demands also led to the surge in consumption by the ethnic Seratofians, and remains a staple of ethnic Seratofian cuisine to this day.