A thread based off the List of Alternate Monarchs and Aristocratic Lineage, AH Royal/Imperial/Noble Titles Game and AHC: Form alternate/new ethnic groups of the world, and piggybacking on the AH Cuisine and Culinary Practices and slightly based off the Cuisine of the Confederate States of America

Whenever looking at alternate history, the change in gastronomy is a pretty minor topic. With time, trade and cultural exchange, changes in cuisine of nations can alter into something new. Here, the challenge is to make your own dish or even entire cuisine or Fusion cuisine in alternate timelines Here's are templates to get started.

Name: [Insert name of Dish or Drink]
Place of Origin: [Insert Place of origin]
Ingredients: [Insert Ingredients] (Optional)
History: [Insert History of Dish or Drink]

Or, if you want to create an entire Cuisine:

Name: [Insert name of Cuisine]
Place of Origin: [Insert Place of origin]
Cultural Group: [Insert Cultural Group] (Optional)
Famous Dishes: [Insert Famous Dishes] (Optional)
History: [Insert History of Cuisine]

For example:

Name: Pirate's Diet
Place of Origin: Caribbean, Republic of Pirates
Cultural Group: Pirates (Caribbean)
History: After gaining independence in 1718, the Republic of Pirates would expand and take over the Western half of the Caribbean. Soon, as the Republic of Pirates became recognized as a legitimate nation by the 1740s, trade agreements were made with European companies, to ensure the sugar trade in the Caribbean. Soon, the Pirate's Diet became fusion of different techniques and cuisines from Afro-Caribbean, European and even Indigenous. Controlling such a vast area of islands, from Cuba to Jamaicia and the Bahamas, cuisine in centered around fish, pork, beef, and even turtles and seabirds, with a variety of spices (From Chili Peppers). However, as per buccaneer tradition, the jerked meat is a seen as a national delicacy. Rum is also an important part of the Pirate's life.
Name: Poutine (aka Manitoba Poutine)
Place of Origin: Rupert's Land
Cultural Group: The Hudson's Bay Company
History: In the aftermath of the Napoleonic Wars, the corporate-held territory of Rupert's Land became the last territory held by the British Empire on mainland North America. In turn, efforts were made to ensure that contact with America was as limited as possible, while an increased number of garrison soldiers were deployed on a territory which otherwise held few European settlers. This caused Rupert's Land's cuisine (for its European settlers, at least) to begin to develop into the unique forms it holds today. Great emphasis was placed on potatoes, which were fairly easy for even soldiers in garrison to grow. The great Bison herds present at the time meant that meat was quite common as well. The initial focus on maintaining garrisons in the East, on the Canadian Shield, which was viewed as a critical source of furs threatened by proximity to American-inhabited territory had major effects on the cuisine, leading to the adoption of both Northern Purple Rice and acorn flour as staples- both borrowed from native peoples in the region. More relevantly, maple syrup became very popular; leading to the establishment of the first organized Maple farming on the prairies (using the Manitoba Maple). The unexpected synthesis of these three elements- potatoes, bison meat, and maple syrup, would come from an officer who had served in Nova Scotia during the war, and picked up some elements of local culture there. He developed the Acadian dish known as Poutine with locally available ingredients, creating the widely-beloved bison filled potato dumpling commonly served today (typically coated with delicious maple syrup).
Alongside acorn flour bannock and purple rice, poutine stands as one of the most popular local foods British Overseas Territory of Rupert's Land with foreign visitors. Given the collapse of Bison numbers at the end of the nineteenth century, variants with ground beef or vegetarian fillings (typically mushrooms) are now common.
Something from the ADWL verse:

Name: "Belly Warmer" (literal translation of name into English)
Place of Origin: Oryuna Empire and adjacent countries
Ingredients: Meat, fat, pendulous sedge or black bindweed seeds (later descendents of the dish sometimes use buckwheat instead after the crop in question arrived in Europe from Asia), dried fruit, water or whey, assorted other seasonings depending on preference of cook.
History: A pragmatic dish of winter staples, often served for breakfast after being cooked slowly overnight. Name comes from the effect of a bowlful on a cold morning. Original version used what was essentially pemmican as the meat and fat component and this remains the norm in outdoorsy circumstances, later versions are more likely to use lard and either leftover meat scraps or diced cured meat.
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Name: Feuille d'Erable Frit
Place of Origin: Officially, Canada
Actual Place of Origin: Osaka, Japan
Ingredients: Identical to Momiji Tempura
Following the American conquest of Upper and Lower Canada during the Napoleonic Wars, Canadians (especially English-speaking Canadians) largely assimilated into an American lifestyle. The resurgence of a specifically Canadian identity following the First Global War (largely an anti-conscription phenomenon) therefore struggled to find identifiably "Canadian" traits- despite active efforts in fields as widely separated as philosophy, martial arts, and- of course- food.

The "rediscovery" of the traditional fried maple leaf therefore was widely hailed in Canadian activist circles, and the snack soon became widely available in Canadian cities- the perfect blending of fat and sugar, and of innocuous cuisine with the Maple Leaf, traditionally a Canadian symbol. In short order it became know as the Feuille d'Erable Frit; or more commonly, simply called foo-eys; thanks to modern Canadian activists' fondness for including gratuitous French terms into their writings.

There was only one problem- there is no evidence that the Feuille d'Erable Frit was ever made in Canada prior to the 1930s. In fact, it is actually a Japanese snack known as Momiji Tempura. Canadian activist Mike Pearson came across the dish when visiting Japan to attend an International Workingmens' Association conference, and developed the theory that there had been a Canadian version, or perhaps original, based solely on the Canadian penchant for maple leaf symbolism and an outburst of enthusiasm. Culinary historians have been pointing out how unlikely this theory is since Pearson's version of the recipe was first published, but that hasn't stopped the spread of this delightfully crunchy treat.
Name: Bbuox Ndat (Translated: Nobleman's Purse)
Place of Origin: Nuonsphere Nations (OTL Southern China, Luzon, Taiwan, Vietnam) and non-Nuonsphere Southeast Asia
Ingredients: Main: Buffalo cheese, oil| Common: Rice paper, wheat dough| Occasional: Rose honey, Fire powder, Chocolate, Vanilla, Wine
History: To understand Bbuox Ndat's place with Nuonese history it is key to understand the importance of the water buffalo, traditionally water buffalo have been used from everything from riding to plowing to meat production. Given this, breeding water buffalo for milk that could be turned edible commodities like cheese, yogurt, and butter was seen as a waste of animal labor and a waste of money. This in turn meant that cheese and other milk products gained a reputation as rich man's food. Bbuox Ndat grew out of this conception. The cheese was traditionally cut into round pieces, similar to coins, and briefly fried, as time progressed it became increasingly common to wrap the cheese in a round dumpling that looked similar to a coin purse and cook it long enough for the cheese to melt and seep out of the top. The end result was supposed to appear like a coin purse that was overflowing with wealth. These dumplings were sometimes served with rose honey or fire powder for extra flavoring or served with wine (which people could drink or dip their dumplings inside and then drink). Later, truly ostentatious displays of wealth, would have the cheese dumplings covered in exotic spices like chocolate, vanilla, or horseradish. Given the strong association with wealth, the dish is often served at banquet events like weddings, naming days, or major holidays.