Since the facts of the 100 years war, every species found a specific area of Eriu to inhabit, and this caused a change and even a developement in the culinary culture, because every region had different products to offer, but every region was also connected with others in different ways, and this aspect influeced the trades between different cultures. Nowadays every specific culture has a cuisine based on local ingredients, but also on ingredients of different regions that, for a reason or another, became part of their traditions. Food is usually associated with energy, and for this reason the art of cooking (or preparing food in general) is associated with Ghrian, the God of Sun, and cooks and chefs might have a pretty high consideration among their people, depending on their culture. Drinking instead is usually seen like something to be taken in moderation, because alcohol is associated with Chaos, the Ancient God of Disorder.
Connacht
Connacht cuisine is hard to associate with a specific country. Here the cuisine is mostly based on meat, roots, leaves, stems, flowers, nuts, seeds, berries, fruits, bugs, and, depending on the area, fish. Vegetables and cheese are rarely consumed, since only temples have enough space to farm. The hunters spend most of their daytime hunting down the food for the entire village/town, while priests in the temples farm their land, and usually take care of a small number of animals for their milk, but the food they both find/produce is distributed to every member of their society, and for this reasons, cooks are not very common, since everybody will prepare the food they got at home. During great events or big festivals though, the villagers will reunite and eat together, and this is when cooks are really needed (even though, most of the time they will be not professionals, but simple people of the community known for their talent). As you can immagine, meat is the ruler of the Connacht cuisine; mushrooms and fruits are usually used as side dishes, or to prepare sauces to give a different taste to the same old dishes. As mentioned before, people here eat bugs too, since there are lots of them, and since they mostly live on hunting, and it is considered an unique trait of this region cuisine. Usually Eryams try to integrate others types of food, such as cereals or spices, with tradings. For drinking, alcoholics or not, the main ingredients are fruits, so you'll have lot of fruit based liquors, mead and cider too. There is no such a big taboo about drinking alcohols as in other Eriu regions, except for druids, who are not allowed to drink it.
Lagin
Lagin cuisine can be associated with arabian and specifically egyptian cuisine, but they don't have religious taboo on the types of meat they consume. Lagin cuisine makes heavy use of legumes, cereals, vegetables and fruits from the most fertile lands, (especially near the great river that flows through the region) and of meat and cheese in the outback, or of fish on the shores, and of spices. The backbone of this cuisine is, like in Mide, bread, and it's used to scoop up food, sauces, and to wrap up other meals to keep the hands clean. Other cereals are largely used in this cuisine, especially rice. Even though this land can be pretty harsh, the fertile lands produce enough vegetables and legumes to make the lagin cuisine almost a vegetarian one, while meat, fish and seafood are consumed mostly by rich people, and in special events. Another commonly consumed food is cheese and other dairy products, because the economy of this region relies a lot on farming, with sheperdsleading their herds through all the land; this is also why meat is rarely consumed, because of the dairy products they can get from them. Fruit, both fresh or dried, is higly consumed, and the specific climate of this region favoruites the growth of unique fruits. Aislaan have a strong sense of hospitality and generosity, especially when dealing with cooking. Their meals are generally shared within great families with warmth and a strong sense of sharing. They are usually divided in appetizer and main courses: the appetizer is made by a selection of small dishes and different types of breads, while the main courses are mostly characterized by dishes made by cerals, legumes and vegetables. Meat and seafood are usually consumed during special occcasions, such as having guests, or during holidays. Chai is served during breakfast, at the end of main courses, but also as a welcoming practice to guests and visitors, usually served with desserts or fruits. This is part of their hospitality customs, and refusing it is considered higly offensive offensive. Alcoholics drinks are only consumed during great occasions, such as holidays or great celebrations. Aislaans believe that those intoxicating effects are bad for the body and the mind during working days, but when they are free to celebrate, they are also free to enjoy it. They mostly produce beer, whiskey and bourbon, and they export it to other regions.
Mide
Mide cuisine can be associated with italian cuisine. This cuisine has a great variety of different ingredients and doesn't rely only on the local ones, like olive oil for example, but also integrates products from other regions (potatoes and rice from Ulaid, mushrooms and berries from Connacht, tomatoes and coffee from Numu, spices from Lagin). The mediterranean like weather, and the land (mostly shaped in hills and plains), are a perfect combination for agriculture and farming; for this reason, in Mide cereals are largely cultivated, and used to produce bread, but also typical products like pasta and pizza. Of course, the land doesn't only offer cereals, but also a great variety of frutis and vegetables, and thanks to the fertlity and the climate of this region, people were able to import different types of products, and start farming there too. There is also a great production and consuption of meat and cheese in many and different forms (like cold cuts as salami, ham and so on), while the fish is mostly consumed near the shores. In Mide, the meals are usually divided into 5 courses (Antipasto, first course, second course, contorno, fruits/dessert) and they are usually seen as an occasion to spend time with friends and family, especially on holidays. Usually uzats don't care very much about the aspect of their plates, like icryses do, but they prefer focusing on the flavours and the abbundanceof their dishes. The recepies are pretty simple and usually rely on few and "poor" ingredients: for this reasons, cooks in Mide might not be famous as in Ulaid, but people love them for their skills. Alcoholics are usually consumed only during meals, as part of the way uzats have to celebrate life through food; while consuming it out of this occasions is considered shameful, the habit of lazy drunkard. They produce wine, brandy and grappa, but they also appreciate some amaro (producedby the eryams).
Numu
Numu cuisine can be associated with mexican cuisine. This cuisine relies on local products such as corn, chile peppers, tomatoes, squashes, lots of vegetables, some meat, mushrooms, tropical fruits, fish, choccolate and coffee, but also on products from other regions, such as rice and wheat. The warmer weather allows the natural growth of some unique types of food here, especially the chile peppers and other spices, that makes the Numu cuisine unique and popular in Eriu for being "spicy"; of course, this definition is reductive, since this cuisine has many flavours as other cusines. Farming here is not as intensive as in Lagin or Mide, because of the rocky conformation of the land, formed mostly by shores and sleeping volcanoes; however, this is also makes this land very fertile, just not as practical as Mide. Vegetables, some types of meat(including fish), and especially corns are the most important ingredients of this cuisine. Meals in Numu are considered a joyful moment for relaxing with friends and family, and Orudels are well known for being good eaters! The two main meals are breakfast, and dinner, especially in the central area of Numu. Workers start their days with huge meals consumed, usually, in bars (which is an unicum in Eriu), to gather with other members or the society, and then their work schedule starts. At noon, when it's too hot to work, people relax and eat what they carried for lunch, or eat something at local street food, but they avoid stuffing theirselves with food, because they will get back to work and won't stop untill it's evening. This is the second most important meal of the day: dinner, a moment to gather with their families, and enjoy the end of an hard day. After this, orudels usually like to spend the rest of the night in bars, to drink and celebrate life. Unlike other Eriu species, they don't have any taboo on alcohol, they can drink as much as they like, until they don't cause any harms to others, or won't go to work because of that, because you see, Orudels like "partying hard", but also "working hard". In this region, tequila, rhum and beer (which is exported from Lagin) are the most consumed ones, but Orudels won't dislike, for example, wine (or any other alcohols)! Non alcoholic drinks are coffee (higly consumed during breakfast and the morning), and choccolate (Orudels have a sweet tooth!)
Ulaid
Ulaid cuisine can be associated with Japanese cuisine. Here the cuisine rely mostly on fish, rice, legumes and vegetables (including seaweed), while meat is rarely consumed, since there are not big forests in this region, and animals are mostly used for farmwork. A classic Ulaid course is made by combining white steamed rice, which is their staple food, with other main and side dishes, mostly fish, vegetables, and soups (very common in Ulaid, because of the cold weather). A peculiarity of this cuisine is the great ammount of raw fish; even though other Eriu species might consume raw food, in Ulaid it has become a spcific trait of the cuisine. Thanks to the trading with other regions, noodles became such a popular meal that entered in their tradition, which is a very rare event for Icryses since they are highly traditionalists. Icryses eats on small tables, sitting directly on the floor, or over comfotable pillows, depending on their social class. Cooking is considered a form of art, and people here give a lot of importance to the composition, the colours, the consistence and other elements of the food they eat, but at the same time they prefer small portions, to avoid excess. Icryses use mostly their hands and few utensils to eat, but yet they are still very clean, and might wash their hands more time during a meal. (Quick note: unlike in Japan, they would consider horribly offensive making slurping noises during a meal.) Spices and oil are barely consumed in this cuisine, and for this reason other Eriu species consider the Ulaid cuisine the healthiest one. Tea is the most common drink of this culture, even if the leaves don't grow naturally in Ulaid. The tradition started during the 100 years war, when Icryses retired here, and Eryams in Connach. Both species soon lost interest in the war, and because of the short distance of the two regions, they started trading between each other; Eryams mostly got minerals and metals mined from the mountains of Ulaid, and Icryses got paper, and tea. Alcoholic drinks are not very much appreciated by icryses, who dislike disorder more than any other species in Eriu. They still produce sake, gin and vodka, and they consume them in very specific occasions, and during winter morning to face the cold.