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This part of the Steppes is quite more fertile than The Greater Steppes. Homesteads dot this area but it's quite dangerous considering this was the location of several clashes between The Kingdom of Mytros and The Kingdom of Aresia and a popular raiding area for the Centaur clans.

Yala was the Titan of Beauty and the first of the Nymphs.

The Thieves' Cant, also known as the Goatling mewling or pirate's Aresian, was a secret language formerly used by thieves, beggars, pirates and hustlers in Thylea.  It has evolved to be a Secret mix of dialect, jargon, and code that allows someone to hide messages in seemingly normal conversation or as random scrawls on a wall. Only another creature that knows Thieves' Cant understands such messages. It takes four times longer to convey such a Message than it does to speak the same idea plainly.

IThe majority of it is spoken however there is a set of Secret signs and symbols used to convey short, simple messages, such as whether an area is dangerous or the territory of a thieves' guild, whether loot is nearby, or whether the people in an area are easy marks or will provide a Safe House for thieves on the run.

Chondrus is a priest of Lutheria who serves as one of the high advisers to King Acastus.

Ancient Greek Food & Beverage

Overview, Recipes & Resources


Basic Foods

   Cereals (wheat & barley & spelt), legumes (beans/nuts), fruit, fish, game, oil, and wine primary diet of ancient Greeks

   Fish/Seafood: Fish a primary aspect of Greek dining given coastal access.

   In the Greek islands and on the coast, mollusks like squid, octopus, cuttlefish, prawns, and crayfish were common. They were eaten locally but more often transported inland.

   Sardines and anchovies were regular fare for the citizens of Athens.

   Common saltwater fish were yellowfin tuna, red mullet, rays, sea bass, grouper, wrasse, swordfish, sturgeon, and eels from Lake Copais. These were delicacies usually eaten salted.

   The cheapest fish, sprat, were small, herring-like fish that were readily available to the ancient Greeks.

   Bread: Many purposes at the dinner table—it was used to scoop out thick soups, as a napkin to clean hands, and, when thrown on the floor, was food for the slaves or the dogs.

   Meat: Animal husbandry and hunting brought meats/game to menu.

   Hunting/Trapping: Pheasant, wild hares, boar, and deer

   Animal Husbandry: Chickens, geese, and their eggs tended by poorer families; wealthy families raised goats, pigs, lamb, sheep, and donkeys

   In the city, meat was expensive except for pork. In Aristophanes' day, a piglet cost three drachmas, which was three days' wages for a public servant. Sausages were common both for the poor and the rich.

   Vegetables: Eaten as soups, boiled or mashed, seasoned with olive oil, vinegar, herbs, or garon, a type of fish sauce. Poor families ate dried vegetables and oak acorns.

   Arugula, Asparagus, Cabbage, Carrots, Cucumbers, Radishes, Turnips, Carrots, Celery, Garlic, Fennel, Leeks, Squash, Artichokes.

   Fruits: Eaten fresh or dried often as dessert with nuts.

   Figs, raisins/grapes, pomegranates, plums, apples, pears, quinces, carob, jujubes, and bergamot oranges…lemon came later.

   Legumes: Lentils, chickpeas, green/yellow peas, beechnuts, chestnuts, walnuts, almonds.

   Beverages: Water and wine. Beer and honey mead were likely reserved for ancient festivals and holidays.

   Drank wine at all meals and during the day.

   They made red, white, rose, and port wines, with the main areas of production being Thasos, Lesbos, and Chios.

   Did NOT drink their wine straight—it was considered barbaric to do so. All wine was cut with water. The Greeks drank for the pleasure of the beverage, not with the intention of getting drunk.

   Kykeon: A combination of barley gruel, water (or wine), herbs, and goat cheese in an almost shake-like consistency.

   Dairy: Milk and cheeses from farm animals

   Honey: Bees were tended in ancient Greece

   Vinegar: Vinegars widely used. Apple cider vinegar mixed with honey for variety of ailments.

   Since the soil of Greece was generally poor, the Greeks grew grain at the bottom of the valleys and grapes and olives on the hill slopes.


   The technique to make the very thin phyllo dough had been discovered sometime around the 4th century B.C., so it's likely that sweets like baklava (gastrin — ancient baklava) were also eaten.

   Raw sugar was unknown to the ancient Greeks, so honey was the main sweetener, as were figs, and products made from naturally sweet grapes.

   Cheeses, figs, or olives drizzled with honey provided a typical ending to an evening meal.


Cooking Methods

   Cooked over open fire — boil, fry, simmer, stew, grill, roast on spit (meat tied to stick and rotated by hand over fire)

   Cooking pots made of clay…pots put in clay ovens (like modern day pizza ovens) or covered and buried in hot coals all day

   Preserved foods by smoking, drying, salting, storing in syrups and fat. Foods stored with a topping of oil to keep air out.


Dining Styles

   Aristocratic people sat or lounged on couches set before low tables laden with food and ate in a communal style.

   For the common man as well as the aristocrat, utensils were not used; everything was eaten with the hands. The bread was often used for picking food with, or for cleaning hands after eating instead of napkins.

   Greeks ate sitting on high chairs and high rectangular tables during normal meals.

   They used couches and low tables only for the "symposia", where they ate and drank reclined on the couches.

   Different vessels were used, mainly terracotta. 

   Lesche: Private clubs

   Phatnai: Clubs that catered to travelers, traders and visiting diplomats

   Kapeleia: Lively Greek taverns…that were found in private homes. Researchers believe that while there is little evidence of “taverns” as standalone commercial buildings, there’s archaeological evidence that private homes served as taverns and brothels


Meal Times

Breakfast: Called "akratismos" was taken very early in the morning, at dawn.

   Bread dipped in wine: The bread was made from barley, the main source of all bread in ancient times. It was probably hard, which is why the Greeks would dip it in the wine, to soften it up and make it easier to eat.

   Teganites: Resembles a pancake. These were made with wheat flour, olive oil, honey, and curdled milk, and usually topped with honey or cheese.


Lunch: Called “ariston" and taken at late noon.

   Bread, Wine, Figs, Salted Fish, Cheeses. Bread and wine made an appearance at this midday meal as well, but the Greeks would drink a bit more of the wine versus simply dunking bread into it. Lunch was considered a midday snack, so it was common for the Greeks to dine on relatively light foods like figs, salted fish, cheeses, olives, and more bread. Pasteli would be good option for on-the-road…ancient Greek power bar.


Dinner: Called "deipnon" and was taken at nightfall.

   Most important meal of the day. In ancient times, it was when everyone would gather with friends—not family—and discuss things like philosophy or maybe just daily events.

   Eggs (quail, hens), Fish, Legumes, Olives, Cheeses, Bread, Figs, Vegetables Grown Locally.

   Common/Popular Spices: Coriander (cilantro), dill, mint, oregano, saffron, and thyme. Salt and pepper were common condiments used at the time.

   Fish often cooked with cheese. According to the "Alimentary Habits in Ancient Greece," the oldest known recipe is for slices of fish cooked with cheese and oil.

   Meats were reserved for the wealthy. Meats were roasted on spits, cooked in ovens, and boiled. Goat, lamb

   Dinner was when most of the foods were consumed.


Social Meals: "Symposia" were gatherings for enjoying drinking.

   The first part of a "symposium" was dedicated to eating, and the second to the drinking itself.

   During the first part, wine was consumed with the food.

   During the second, the focus was on drinking wine (mixed with water, of course) with some nuts, toasted wheat or honey cakes for nibbling. During the second part of a "symposium" one shared cup or a special vessel – "kylix" was often used for all guests to pass it around and drink in turns. Musicians and dancers were often present.

   Wearing wreaths on one’s head was important — they were believed to ward off drunkenness, migraines and other maladies.


General Themed Dining/Drinking Recipe Ideas


•   Ancient Bean Soup:

•   Tagenites (Ancient Greek Pancakes):

•   Moustos (Greek Grape Must):

•   Petimezi (Grape Syrup/Molasses):

•   Gastrin (Ancient Baklava):

•   Ancient Greek Fish with Coriander:

•   Portokalia me Meli (Orange Honey Dessert):

•   Pasteli (Greek Sesame Honey Candy…ancient Greek version of a power bar):

•   Ancient Honey & Sesame Fritters:

•   Roasted Leeks & Apples:


Resources: (<— Great website overall for Ancient Greco-Roman info)



Out of all of Sydons children Hergeron is the smartest of them all. He manages Sydons armies and logistics.

"The two stars directly above us are the Twins, named for Sydon and Lutheria.  One day, the Great Tree (from which all Thylea was born) blossomed with seven shimmering fruits.  Seeing this luscious bounty, Kentimane reached from the ocean and devoured the fruit, casting the spike-covered pits aside.

The pits floated on the water, taunting Kentimane.  In his anger, he smashed them to the bottom of the sea, pricking his hands on the thorns and leaving a wash of blood in the waves.  The next morning the seven pits floated back to the surface and split open, and the Titans, the children of Thylea and Kentimane, burst forth, fully formed.

But one of these seven pits gave birth to a pair of Titans, Sydon and Lutheria.  The youngest of Kentimane's children, they would eventually overthrow their siblings and conquer all of Thylea in their lust for power."

Myrto was the grandson of Adonis Neurdagon. He is famous for his wealth and for spending his wealth.

Kyrah, Poet Laureate of Mytros

Sydon and Lutheria, the Twin Titans, have corrupted the heart of an ancient boar and unleashed it in the verdant countryside east of the The City of Estoria. They hope to create fear in the people of Thylea so that the mortals will abandon their worship of The Five Gods. The Oath of Peace once protected the human settlers from the Titans, but now the magic of the oath is weakening. This is a small taste of the devastation to come.

Kyrah, Poet Laureate of Mytros has summoned the heroes to hunt the boar and put an end to the devastation that it is causing any way they can. If the beast has been slain, the carcass should be burned as a sacrifice to one of the gods or Titans. Great fame and riches are promised to those who make such offerings. 

The hunters took the party to where they had left rotting fruit as bait - it was there that the hunting party was split in two. In one the hunter Tarvos led Kyrah, Euryale, Tryntia and Selene to the west and Javon leading Praxos, Aella, Eurytus and Rekken to the north. The party to the north came across a ruined homestead and while attempting to rescue a trapped villager where ambushed by boars behaving quite intelligently. The battle was brutal with Eurytus the centaur being knocked out by a giant boar but the party was able to dispatch them. The rescued villager, a young woman called Efterpi was an apprentice cleric of Mytros so was able to heal the party somewhat. Putting the remains of her family to rest, the party continued deeper into the forest with confidence until they found The Boar's Cave.

Setting up a rope between two rocks Aella, The Whirlwind the Amazon shouted at the boar. With a great squeal, it emerged, the rope tangling around its legs. The fight was fierce with Javon, unfortunately, dying, gored by its massive tusks but the party was finally able to bring it down, with Praxos landing the final blow. Before it perished it said this to them:

“Know this, mortals. Your sins cannot be atoned. An ancient power sleeps in the heart of Thylea, and when it awakens, the age of Mytros will come to an end. Just as my broken body falls to ruin and decay, so too all mortal things will come to death and darkness. No prophecy will save you.”

The party decided to dedicate the boar to Thylea

All is still for a moment as the fires of the sacrifice begin to quickly burn out. A crackle from a burning branch gives way to a great song from the birds in the trees, previously absent due to the boar’s presence. Other woodland creatures curiously step out of their hiding places, and all seem to glance at you, knowingly, before retreating into the forest once more.

The party gains the love and respect of woodland animals and also a Charm of Vitality. They then headed back to the sour vintage where a huge celebration was occurring for them - seemingly as if they knew what happened before they had returned. 

Tryntia stands slightly over 5ft tall with long, thick hair that is a slightly unusual colour for a Triton, being a dark purple. Her body is slight but that of a soldiers, toned with the occasional scar from years of training and battle. Though her face is young, her eyes have been battle-hardened, to protect herself from the tragedies of war.

 Her light blue skin slightly shimmers in sunlight from her scales but is only really noticeable if you're looking for it. She proudly wears traditional clothing and armour of her race, mainly things they have fashioned from the seafloor, held together by rope from sunken ships. She wears a bronze circlet to signify her bonding with Yklezion, her bronze Dragon.

A young bronze Dragon, he is apparently oathsworn to Tarchon "Big Man". When Tryntia spoke to him it seemed he did not know Draconic and possesed a limited vocabulary for his age.

Having lost their mounts, the Dragonlords commissioned a fleet of warships and took to the seas. The greatest of these ships was called the Ultros, captained by one Estor Arkelander. The Heroes of Thylea were able to reclaim it from the undead Estor Arkelander and it has now been fully repaired in the docks of The City of Mytros. It is the mobile headquarters of the heroes.

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