Continental cuisine

  

Country fried steak is recognized as the signature comfort food of the United Commonwealth

Fowler stew is the signature dish of the Continentalist Party as it was utilized during the Continental Revolutionary War to feed millions of starving Americans. It is served with potatoes, ramps, squash with either venison, wild hog or chicken as the meat base.

Continental cuisine comprises a variety of beverages, foods, soups and culinary contributions in the United Commonwealth which has derived from several European, African and Indigenous gastronomical practices. Prior to 1917, the United States developed a variety of regional cuisines which continue to hold significance, including, Pennsylvania Dutch, Cajun, Acadian, Louisiana Creole, Cuban, and Québécois cuisines. Some major cities including Chicago, New York City, Philadelphia and Boston have their own distinct specialty cuisines and are internationally renowned for their prominent dishes. Culturally important dishes originating from these cities that are recognized globally include: the New York style pizza, eggs Benedict, Philly cheesesteak, Chicago style pizza and the Chicago style hot dog.

Early indigenous peoples utilized corn, squash and beans within their traditional dishes and has remained a staple of the modern Continental cuisine. The Amerindian peoples utilized mortar and pestles to grind corn into flour, developing cornbread. Although hunting game fell out of favor in Sierra and Brazoria during colonization, the indigenous practice of hunting game for sustenance has remained integral to the Continental identity. Smaller game animals typically designated as nauseous pests throughout North America, specifically rabbits and squirrels, are still used heavily within Continental cuisine.

After the Continental Revolutionary War, the development of the national cuisine shifted on the basis of curating a distinctive diet that reflected the new emerging socioeconomic and political order established by the ascendant Landonist regime. From 1922 to 1927 the government sought to institute sweeping reforms in food production to ensure the right to food. National dishes became simplified and the number of ingredients significantly decreased. Meatloaf, onion-cheese sandwiches, and American chop suey, as well as the precursor to Hamburger Helper became popular dishes during this period. In the 1940s and the 1950s, the Continentalist Party promoted the development of prefabricated buildings as dining halls known as diners. Simple foods such as hamburgers, french fries, club sandwiches and other quickly cooked and inexpensive foods became popular at the promotion of the party.

History

Post-revolutionary cuisine

Continental simplicity

Hash became a popular dish during the 1920s as the government prioritized canned meats, potatoes and grains. It is today a very popular dish among Continentals.

Industrial and agricultural output was significantly hampered by the revolutionary war, causing a sharp decrease in calorie consumption. Agricultural reform was placed as a top priority during the first meeting of the Central Congress. Aeneas Warren lead the effort to confiscate lands from landlords and grant ownership to the tenants who worked the farms. Although land was granted blocs, the division of land was prohibited to maximize planting and harvesting. Sectional Councils, the democratic body composed of all tenants located on a township's section decided on how the land was to be used.

Save propaganda piece from the Continental Commissariat of Agricultura displaying substitutes for scarce commodities during the Great War I

In 1923 agricultural production stabilized and calorie consumption began to increase. Sectional Councils prioritized quantity initially as local governments sought to fulfill the 'right to food' enshrined into the constitution. Regardless of ones profession or employment status, all citizens were guaranteed at least 1,300 calories a day. During this time period citizens who received significantly lower salaries primarily ate corn flakes, simple white bread with butter and canned meats.

From 1923 until 1928 the anti-Landonist states of Brazoria, Superior and Sierra established strict embargos on the states. Grain shipped from the United Commonwealth by barge on the Mississippi River was considerable cheaper than the grain produced in Superior, leading to Brazoria to upend its meat embargo. From 1928 to 1932 meat consumption increased dramatically and protein became the center piece of most dishes. In Kentucky poultry farming expanded in the 1930s as several Sectional Councils south of Louisville established the Kentucky Food Cooperative (KFC), leading to the national popularization of fried chicken.

Calorie consumption slightly decreased during the Great War I, with grain production remaining relatively unaffected by the war. Sectional Councils expierneced labor shortages, leading to increased youth employment as many men went to war. Sierra targeted the nation's meat supply specifically during chemical attacks. Beef and poultry became a rarity within the United Commonwealth from 1933 until 1938 and meals were primarily composed of grains and vegetables. Game meat saw a return to Continental dishes during the Great War.Instant coffee was introduced to rations in 1936 and was popularized throughout the remainder of the decade. With the incorporation of Cuba in 1934 and the stabilization of coffee production in 1942, instant coffee reduced in popularity. Sugar became widely available as the Cuban economy improved, allowing for a boom in confectionaries.