Samot-Seratofian fusion cuisine

Samot-Seratofian fusion cuisine is a type of that emerged due to the intermixing of ideas and techniques already previously present in both  and Samotkhei cuisine, as well as the cuisine present in the colonies of the Samot-Seratofian empire. It was first coined in 1895 by Samotkhi Chef Ayatollah Al-Volga Al-Habibi of the Islamic Sultanate of Los Angeles when describing in his cookbook published in the same year "Preparation of foods from Samotkhe and Seratof", leading to the eventual rise of the type of cuisine. It has been described as an innovation born out of the constant intermingling of new ideas and cultures from both sides as a result of the formation of the Samot-Seratofian Empire several decades prior to its first inception. Samot-Seratofian fusion cuisine has also been influenced heavily by the cuisines of its former possessions, and native foods that were once endemic to a specific region or country is now enjoyed across the Commonwealth with variations in its preparation or taste depending on the place.

Originally attributed to Ayatollah Al-Volga Al-Habibi, records have shown that Samot-Seratofian fusion cuisine predates the book by several decades as evident in several past cookbooks and memoirs from previosly undisclosed or undisclosed sources. Beginning in the 1850s, several foods which combine elements from both cuisines began being listed, however under the name of "influenced" and not "fusion." Samot 5D bread became a popular dish in most Seratofian communities beginning in the 1860s, and recipes for how to cook 5D bread to fit the "Seratofian palate" were recorded to have been published as early as 1867. In Samotkhe, several diaries containing the mention "heavy consumption of Gála meat", a traditional Seratofian steak, indicated a well-mixed set of cuisines and food-types.

In the 1880s, during the height of the Samot-Seratofian Empire, ideas and ingredients brought over from the empire's possession entered the already radical and burgeoning Samot-Seratofian cuisine, and is thought to have further increased the trend of intermixing and coagulation of more cuisines into the fusion one. Satay from East Ramay was recorded to be a "popular side dish for the nobility", and in Samotkhe to be a "quick snack before or after work." From the Avalonian possessions, XXXX was brought back into the mainland and was mixed with several Samotkhi and Seratofian foods, and created a unique tropical blend. This constant intermixing of more and more radical foodstuffs was what many scholars believe to have fully set the motion in full swing towards the eventual mention of the phrase "Samot-Seratofian", and not simply "Samokthi-influenced" nor "Seratofian-influenced."

Although it has almost been a century since the collapse of the Samot-Seratofian Empire, one area in which it still stands strong is its impact on the foods present in the former realms of the empire in the form of fusion cuisine and ideas. Samot-Seratofian fusion cuisine brought a diverse set of new ingredients and techniques used in cooking which are sitll used by the general public to this day in the former realms of the empire, either as fast-food, side-dishes, or even the main course of the day. Restaurants specially catering to Samot-Seratofian cuisine have, in recent years, seen a gigantic boom in both number of locations opened and profits, signalling a strong sense of "food nationalism" among the former empire.