(pa-LAHN)

If doubt arises, add seaweed.

-the inscription on Palan’s grave in Talasa

Palan of Talasa (701 BC - 649 BC) was a chef and historian of The Kepata. He was born and raised in Talasa, quickly rising in popularity thanks to his unique method of combining salted fish with panbread and seaweed. The dish became a staple of the Kepata and earned Palan great renown.

The man began his career in history as he became intrigued by the background of various local food traditions and dug through ancient records to uncover them. While his works are primarily concerned with the history of food, they are also a valuable resource for the general history of the area, and in his later days he became obsessed with chronicling every single battle Talasa has ever endured.