The greatest constraint of the Peninsula has long been its limited primary resources, apart from the bounty of the sea. The settlement of the entire Peninsula by humans around 130 AC led, over the centuries, to a balance, albeit precarious, between human civilization and its environment.

Even today, maritime activities remain the most prosperous economic sector of the Peninsula. Many fishing trawlers still depart each day at dawn from Porto Novo or the harbors of the provincial cities to migrate offshore and cast their nets. Maritime routes remain the primary channel for transportation, although airships and aerostats are increasingly replacing them for long journeys.

The capital’s strong dependence on its Provinces continues to favor regional autonomy. However, the democratization of Kelon and machinery by the Axiom tends to reaffirm Arkaster's predominance over the other cities of the Peninsula. On one hand, the Provinces require regular deliveries of technology for their development; on the other, Arkaster needs substantial resources to ensure its population lives in good conditions.

The Asgarthan currency is the Floret. One side of the coins features a budding flower; the other side bears the profiles of leaders who have marked Asgartha’s history, notably Rune, the first Kuningas.

The use of Alteration in gastronomy is not new; on the contrary, it dates back to when humans first became capable of utilizing it. They employed it to recreate flavors from the depths of history, even in the absence of the necessary herbs and spices for culinary elaboration. Through this means, they preserved catalogs of bouquets or aromas solely through the prism of their memories. However, to these traditional tastes have been added all the new ones that have emerged since the Confluence. Nowadays, cuisine combines the flavors and textures of ancient foods with new aromas and gustatory sensations: unprecedented textures, ephemeral fragrances, the inclusion of emotions, and synesthetic resonances. Chefs, sous-chefs, and pastry chefs use minor Alteration to create never-before-seen combinations and assemblies. Some dishes are thus imbued with ideas, refreshing or warming because they carry the concepts of coolness or heat. This makes the Asgarthan gastronomic scene incredibly rich and allows it to withstand occasional food shortages that may strike the Peninsula.

Furthermore, the ever-deeper understanding of Alteration has led over the centuries to a dietary transition that skillfully blends natural resources with ethereal constructs. Thanks to the extensive use of Aether, restaurateurs have been able to combine farmed and cultivated foods with imaginary nourishments, limiting caloric intake while creating the illusion of an abundance of ingredients. This trend is evident today in certain culinary practices, where meat is cleverly replaced by faux flesh, derived from the imagination and thereby eliminating animal suffering. Current regulations now require that the proportions of real components and fictitious embellishments be clearly indicated on menus, ensuring that nutritional requirements are always met under all circumstances.

Originating from Gwyntewyn and particularly popularized by the Alan Yumyum establishment, Bokhe is a circular bread similar to ciabatta. It's split and filled with a variety of ingredients, and its widespread popularity has led to its adoption across the capital. The bread is crisp on the outside and tender on the inside, flavored with hazelnut oil and solin flowers. Each petal of the flower is typically infused with a unique flavor, making the sandwich an evolving experience as different tastes emerge with each bite. Originally, Bokhe was the meal of choice for workers and quarrymen, designed to be quick to eat and containing an entire meal—starter, main course, and dessert—all in one. It is often served with a hot or cold soup, in which it is dipped before eating. Traditionally, it contains marinated, smoked, and sliced meat, along with condiments and seasonal vegetables. However, there are now many variations, depending on the neighborhoods or even the cities across the Peninsula where it has spread. Recently, a rolled version has emerged, featuring packaging that can be activated to impart a sensation of warmth.

Affordable and hearty, the bentos from Maestromart - Slakter i Deli are extremely popular around the Opera House. Long queues are common at this deli, but the quality never disappoints. The bento is served in a lotus flower container that retains heat, allowing patrons to enjoy their meal anywhere. The restaurant itself doesn't have seating, but there are plenty of spots to sit along Ulfur Tiedeman Wharf. The concept is straightforward: a main dish based on meat, seafood, or tofu (either fried or fresh), accompanied by three side dishes chosen from a selection of twenty options. These sides include blanched spinach, stuffed bubblebomb mushrooms, roasted eggplant, and falviler bark, among others. The standout specialty of Maestromart is their martengale karaage. The martengale meat, marinated in a sauce of garlic, bigaralgae, and nuffer liquor, is coated in flour and fried to perfection. The result is tender and juicy on the inside with a crispy exterior—a true delight. Once a forgotten delicacy typically prepared as a stew, martengale meat has been revived in Arkaster thanks to this distinctive recipe.

Agafa’m, or simply Aga as they are often called, are semi-hard dough pastries that come in a variety of flavors: chocolate, yellow or red fruits, salted butter caramel, or blue pralines. However, the Ava’uggah Bakery has taken these round biscuits with a melting heart to the next level by infusing them with synesthetic resonances. Each bite taps into the memory of the individual consuming it, bringing forth warm and pleasant memories. The recipes are available in four "seasons," each corresponding to a particular age range from which the memories will surface. The baker, however, cautions her clientele that she cannot guarantee which specific memory will emerge. It is the consumer's psyche that determines which moment from their life will surface when they bite into these lovingly crafted treats. She emphasizes that it is this element of surprise that adds to the allure of her confections. Recently, the bakery has also introduced sweet donuts that can temporarily infuse the eater with an idea. The names of these donuts are quite evocative: “late-night cramming”, “stress ball”, or “rustic weekend”, hinting at the influence they aim to infuse.