Fans of Dragon Age would have urgently read this since it’s release last year to get a glimpse of what is yet to come for the next game. For new readers not familiar with the game series, don’t feel discouraged if you are confused to any references in the book. Tevinter Nights gives you fresh new stories across Thedas in a collection written by Bioware staff that immerses readers with ancedotes ranging from secret assassin organisations to ancient horrors looming in the shadows. so if you’re a reader who loves fantasy/adventure the genre, this is a book you can pick up and enjoy reading instantly! After reading this, you might even be tempted to read the other books or better yet, play the games and experience the world of Thedas for yourself!
You’ll notice that each Bioware writer has their own flavour in storytelling and the narrative in Tevinter Nights which mixes from first to third person narrative. But each character shines in each story as the writers bring to life a gem of interest to readers. A few of my favourite chapters have been Callback, Hunger, The Dread Wolf Take You, The Wigmaker Job, Murder by Death Mages and Eight Little Talons. As a fan of Dragon Age, I like the possibility of reading this with a particular character or lore that could develop in the next game. The final story in particular is a treat for many fans of the series and has a surprise in store for readers.
The Spicy Dish?
Tevinter Nights gives a lot of freedom in a dish to recommend as the world of Dragon Age is a series full of fantasy and does not have a wide range of spicy dishes to their cuisine. I managed to find a list of canonical food within Thedas and chose the Jellied Pigs Feet because it’s one of the most seasoned dish in Thedas. Although it’s not incredibly spicy, it has a realistic counterpart in Poland, also known as Zimne Nogi, which uses allspice and peppercorn seasoning often.
Antiva seems to be known as the spice nation of Thedas after much research as there are many variations of pepper that come from this region so that might be where the seasoning and the dish comes from. For this dish, I looked to Foodgeeks to recommend their recipe for this Seasoned Literature post for you all to try!
- 4 large, fresh pork hocks
- Accent salt (msg)
- 3 lg. cloves of garlic
- onion powder
- kosher salt (sea salt)
- fresh ground black pepper
- filtered tap water
- Wash pork hocks under cold running water and pat dry. Be sure to remove any hairs left behind by the butcher. Sprinkle accent salt all over each pork hock and let sit at room temperature for about 10 minutes.
- Fill two medium sized pots with water (about halfway) and place 2 pork hocks in each pot, then add more water if necessary to cover the meat (about 1/2 inch above).
- Add the garlic (chop finely), onion powder and ground black pepper.
- Bring to a boil and then let simmer for about 2 1/2 hours or until the meat easily falls off the bone.
- Take the meat out of the water, set aside and let cool. Once cooled, cut the meat and skin into small chunky pieces and place in a good sized soup bowl (meat should cover entire bottom of bowl.
- Ladle the broth over the meat, right to the top. Cover each bowl with a plastic wrap and place in the refrigerator overnight to form a gel and enjoy. You can also sprinkle a little salt, pepper and vinegar on top before eating.
- Traditionally, serve with a piece of thick rye bread.