A Seaward Travelogue: Clothing and Food

  Adding details in the background is important, so in addition to the high level overview of Seaward here is more of a travelogue.

Clothing
Typical clothing is very straightforward;
Rural and Town Men: loose trousers, a tunic that falls to about mid-thigh, soft leather shoes, and a belt. In cold weather a hat and cloak (usually wool) are added.
Rural and Town Women: A long skirt, a tunic that come to just below the waist, soft leather shoes, a belt and a simple bonnet. In cold weather a hat and cloak (usually wool) are added.
Farm/field work, colliers, and other intense or dirty activities: A long overtunic that falls to midcalf is worn. In the Briars it is often of canvas to protect the wearer.
Cooking, Cleaning, and other Domestic activities: Women add a long apron.
Traveling Men and Women: In warm weather a straw hat is usually worn, in cold weather a woolen cap that covers the ears and ties under the chin.
Wealthy or Prestigious Men: Trousers are tighter, shoes are replaced with boots, and colorful vests are worn over the tunic. Merchants and tradesmen often wear flat caps (wool, leather, or felt) and nobles often wear a hat similar to a tyrolean but of soft material.
Wealthy or Prestigious Women: A decorative apron is added, hair is often in a snood.
Priests, Monks, and other Religious Men: Monks, acolytes, and such wear long, simple robes with rope belts, the colors of which identify their membership in various orders; most are barefoot or in simple sandals in all but the coldest weather. Priests wear cassocks with a roman collar and are always shod but wear a monk's robe when engaged is strenuous activity. In cold weather a long, hooded cloak is added.
Religious Women: Long dresses and aprons are worn, the colors of which identify their particular order. Their hair is always completely covered.
Festival or Feast Day clothing: Very similar to clothing worn by the wealthy for all, but non-nobles have added embroidery and bright colors while nobles will add rare fabrics. Typically only festival clothing is brightly colored, while typical/daily wear is brown, beige, darker yellow, etc.

Food
Staples: Rye and wheat are the most common grains in the north, central, and east while oats are more common in the south and west. Cheese (firm and sharp from cow's milk or soft and mild from goat's milk are the two most common), pickles (cucumbers, cabbage [sauerkraut], radishes, turnips, carrots, asparagus, beets, and pears), and potatoes (including sweet potatoes) are ubiquitous. Along the major rivers beef is common while mutton dominates the west and south with pork and goat common throughout the area. Chickens are primarily kept for eggs so poultry is hard to find and expensive. Fish is also common along the rivers and dominates the coast. Game (venison) is popular and usually served fresh while farmed meat is usually preserved (smoked, cured, corned, or pickled). Eggs are popular with all meals.
Tea, ale, and wine are the primary beverages. Ale is only mildly alcoholic and is closer to 'short beer'.

Meals of the Day
The people of Seaward typically eat much less per meal but eat more often than a modern Westerner is used to.

Early Breakfast- Traditionally eaten before dawn immediately on awakening by farmers, soldiers, and such this is a light, cold meal of cheese, pickles, and ale.

Breakfast- Eaten before terce (about 9 am) this is usually unleavened oatcakes (rural) or rye bread (town) with butter, a mug of tea with honey, a bit of cheese, and cold meat.

Second Breakfast/Elevenses/Morning Tea- The name varies by region, but it is always a light snack eaten before midday. In Ekull and the south (Second Breakfast) it is traditionally a mug of ale, a sausage (much like a bratwurst), and a piece of rye bread with spicy mustard. From the Stone Hills through Timberlake and the central valley (Elevenses) it is usually a mug of gruel (usually ground malted barley with a bit of wheat flour cooked by simmering with milk) served hot in Winter, cold in Summer. Along the coast and the eastern areas (Morning Tea) it is typically a mug of tea with honey, either an oatcake with sweet butter or a scone with clotted cream, and not much else

Lunch- Usually served shortly after Noon, Lunch is almost universally a mug of ale, oatcakes or bread, local meat, cheese, and pickles.

Afternoon Tea- Served immediately after None (3 pm) Afternoon Tea (or just Tea) is tea, cheese, pickles, and cold meat with some sort of simple treat (bread with honey or gingerbread). It is traditionally a very informal light meal where courtesy, deference, and rank are respected but at the same time soldiers mix with commanders, servants eat at the same time as their employers, and nobles speak directly to farmers.

Dinner- The main meal of the day, usually 2-3 mugs of ale, meat, bread, cheese, pickles, fresh vegetables (when possible) and potatoes served at or shortly after sunset.

Supper- Far from universal, this is seen as a "soldier's meal" and is usually a bit of cheese or pickles with a bit of cold meat and a mug of ale served right after Compline (9 pm). Priests, monks, and nuns often have a small supper, as well.

Religious Considerations
Members of the Church do not eat meat (fish and shellfish are allowed) on Fivedays, nor on certain Threedays in Spring and Fall nor during any of the penitential days of Advent and Lent making fish the staple of about 120 days a year. As a result many farmers keep fish ponds and the people of Seaward have a fondness for pickled eel, smoked fish, and fish chowders.
At the other end on certain Solemnities (major religious holidays) it is traditional to dress up and eat special dishes!