Medina & Nyara
Nyara
Just stumbled on an obscure 14th‑century banquet ritual—apparently it was all about calculated chaos. Thought it might pique your interest.
Medina
Oh, calculated chaos at a banquet? Fascinating—sounds like the medieval equivalent of a prank war, but with better wine. Do you have the original manuscript, or is this a second‑hand translation? I'm curious whether the chaos was intentional or just the inevitable side effect of too many dishes.
Nyara
The original is gone to the abyss of time, so I’m working from a second‑hand copy that survived in a dusty private library. It’s neat enough that the chaos feels deliberate—think of it as a recipe written in reckless flour.
Medina
I love how the lost manuscripts always leave you with a culinary crime scene to solve. A recipe in reckless flour—sounds like a medieval chef’s way of saying, “I’ll stir the pot and watch the order break.” Guess the banquet was the perfect setting for an impromptu rebellion against etiquette. What’s the most outrageous dish they served?
Nyara
The most outrageous was a live‑pig soufflé—literally a whole pig baked in a shell of pastry, served on a silver platter that would’ve exploded if the chef mis‑timed it. It’s the kind of dish that screams “I’ve ruined the table, but at least I made a headline.”