Editing Food and drink (section)

==Foods on Isla Arbojan==

An island located between 33°N and 38°N latitude would fall within the Mediterranean climate zone. This is the same latitude range as islands like Sicily, Crete, and Cyprus. As such, the food would be heavily influenced by the classic Mediterranean diet, with a strong emphasis on what can be grown in a hot, dry climate and what can be caught from the sea.

Here is a breakdown of the foods an island in this region would have, categorised by food type:

====Fruits====
'''Olives and Grapes:''' These would be the most important crops. Olives would be a key source of fat, providing both the fruit for eating and the oil for cooking. Grapes would be used for fresh eating, drying into raisins, and making wine and vinegar.

'''Citrus Fruits:''' Oranges, lemons, and other citrus fruits would thrive in this climate. They would be a source of sweetness and acidity, used in cooking, drinks, and for preservation.

'''Stone Fruits:''' Peaches, apricots, cherries, and plums would be available in the summer months. Figs and pomegranates would also be common and valued for their sweetness.

'''Melons:''' Watermelons and various types of sweet melons would be a staple during the hot summer to provide hydration.

====Vegetables====
'''Root Vegetables:''' Carrots, turnips, and onions would be grown and stored for use throughout the year. Garlic would be a fundamental flavouring in nearly every dish.

'''Legumes:''' Lentils, chickpeas, and broad beans would be essential protein sources, particularly during winter. They can be dried and stored for long periods.

'''Greens:''' Wild greens would be foraged in the spring and used in salads, stews, and savoury pies. Cultivated vegetables like cabbage, lettuce, and chard would also be available.

'''Nightshades:''' Avocados, tomatoes, and peppers, while often associated with Mediterranean food, were introduced from the Americas after the 15th century. So for an earlier medieval setting, these would not be present. The most common vegetables would be those with older histories in the region.

'''Cucurbits:''' Cucumbers and various types of squash would be a summer staple.

====Grains====
'''Wheat:''' The primary grain would be wheat, especially durum wheat, which is well-suited to the climate. It would be used to make a variety of breads, pasta, and other staple foods like couscous or bulgur.

'''Barley:''' This would be another important grain, used for bread and stews.

====Nuts====
'''Almonds and Walnuts:''' These would be a significant source of protein and fat, used in cooking and as a snack.

'''Pistachios:''' In certain regions with the right soil, pistachios would be available.

'''Chestnuts:''' Chestnuts could be a staple in mountainous areas.

====Animal Products====
'''Fish and Seafood:''' Given the island location, fish would be a crucial source of protein. This would include fresh fish caught daily as well as preserved fish (salted or dried).

'''Meat:''' Lamb, goat, and pork would be the most common meats. Sheep and goats would be raised for milk (to make cheese), meat, and wool. Pigs would be a source of pork and cured meats.

'''Dairy:''' Cheese and yogurt made from goat’s or sheep’s milk would be very important. Butter and cow’s milk would be less common due to the challenges of raising cattle in a hot, dry environment.

====Herbs and Spices====
'''Herbs:''' A wide variety of herbs would grow wild or be cultivated, including oregano, thyme, rosemary, mint, and sage.

'''Spices:''' While many spices would have to be imported, some, like cumin, fennel, and anise, would be cultivated locally.

The seasonal availability of these foods would follow the pattern of the medieval calendar, with fresh produce abundant in the summer and autumn, and the winter diet relying heavily on stored and preserved foods like dried beans, salted fish, cured meats, and cheese.