Food of Gor

Foods of GOR

Soups and Porridges

BondMaid Gruel
a thick gruel that of dampened Sa-Tarna meal and raw fish.

Serving Notes: served to slavesStorage: Preparation: made with water, Sa-Tarna and raw fish.Serving Vessel: a slave bowl

Rence Porridge
a thick gruel that of dampened Sa-Tarna meal and raw fish.Serving Notes: served hotStorage: Preparation: made with rence pasteServing Vessel: in a bowl from the shelving

Slave Porridge/Gruel
Extremely nourishing though very bland porridge made for consumption by slavesServing Notes: a porridge for slavesStorage: Preparation: variety of ways, usually with the left overs of the dayServing Vessel: slave bowls

Sullage
a common Gorean soup consisting of three standard ingredients and, as it is said, whatever else may be found, saving only the rocks of the fieldServing Notes: served hotStorage: in a large kettle over the firePreparation: using the 3 main ingredients, suls, tur-pah and roots from the kes shrub; mixed with anything else that is within reach (and edible of course)Serving Vessel: in a bowl found on the shelving

Vulo Stew
a stew made with vulo, raisins, nuts, onions and honey. From the ingredients, one could assume that this stew is somwhat sweet in tasteServing Notes: served hot probably with breadStorage: in a large kettle over the firePreparation: Serving Vessel: in a bowl found on the shelving

Dairy

Butter
Made from the milk of the verr or bosk.Serving Notes: served softenedStorage: in a bowl on the counter for daily use; in a bowl in the coolery for storagePreparation: must be churned ... Skim off the cream from the milk vat. Pour into the butter churn. Pump the handle up and down. Pumping the paddle inside the churn, the contents will start to feel thick and it will be harder to cove the handle. Eventually you will feel a ball of butter in the churn. Press the butter into a mold. Pour off the whey or buttermilk. Place the butter in the chillery. Place a cheese cloth over a pitcher, pour in the buttermilk (this takes out any lumps) store in chillery. Serving Vessel: in a bowl or on the side of a bread plate

Cheese
Made from the milk of the bosk or verr.

Serving Notes: used to cook and for snack trays, sliced or chunked.Storage: in the coolery for long term storagePreparation: Take milk from the milk vat. Take to the fire. Add the starter and cook until curds (lumps) form. Add rennet and any flavoring desired. Cook until it is the proper thickness or consistency. Drain. Wrap in cheese cloth...tie if possible so it will not fall open. Place in the chillery to age. Serving Vessel: plate or platter from the shelving

FISH

Eels
a voracious animal which can maim or kill a slave in moments. Some varieties are edible and considered a gorean delicacy. Varieties include: river eel, black eel, and spotted eel.Serving Notes: served hotStorage: in the cooleryPreparation: sliced and fried after being cleanedServing Vessel: plate or platter from the shelving

Grunt
white: a large game fish which haunts the plankton beds in the Polar North to feed on parsit fish. It's eggs are considered a rare delicacy.
great speckled: a fish inhabiting the Thassa and caught as food for sailors.

Grunt Eggs

Serving Notes: fish served cooked; eggs served raw as caviar would be.Storage: Preparation: clean and gut, saving the eggs. can be filleted and fried, or baked, might be kept whole and cooked over an open fire.Serving Vessel: plate or platter found on the shelving; eggs served in a bowl from the shelving

Oysters
Presumably much the same as oysters from earth, a delicacy. Found in the delta of the VoskServing Notes: served cooked or rawStorage: in the cooleryPreparation: shucked; can be served raw in or out of the shell; can be cut away from the shell and cooked (fried, broiled or steamed)Serving Vessel: plate or platter from the shelving

Parsit Fish
A light, flaky, delicate fish that is sometimes mixed, raw, into bondmaid gruelServing Notes: the main ingredient in bond-maid gruel; served cooked or driedStorage: raw, kept in the coolery; dried, kept in a barrel near the counter and fireplace.Preparation: clean and gut; cut into fillets for frying or baking; into chunks for gruel; kept whole for cooking over an open flame.Serving Vessel: plate or platter found on the shelving.

Snails
Would apear to be similar to Earth snails although perhaps, as most things Gorean, larger. Size, however, is not clearly mentioned.Serving Notes: cooked or rawStorage: Preparation: if cooked, usually would be baked or broiled in its shellServing Vessel: plate or platter found on the shelving

Wingfish
A small blue four-spined fish, about the size of a tarn disk when curled in one's hand, it has three or four poisonous spines on its dorsal fin. It is regarded as a delicacy, its liver the delicacy of delicacies.Serving Notes: served hot as the main course; because of the expense of this food, this would not be something that is cooked in Camp frequently.Storage: Preparation: cleaned and scaled; gutted, saving the livers. the livers would be fried; the fish might be filleted and fried or baked; whole fish might be fried over open flame.Serving Vessel: plate or platter from the shelving

Fowl

Marsh Gant
Aquatic fowl; a web-footed, horned, small bird. Hunted by marsh girls and/or Rencers for food Serving Notes: Storage: in the coolery, once cleaned; eggs would be kept on ice to freezePreparation: clean, usually cooked on a spit over an open flame, whole.Serving Vessel: plate or platter found on the shelving.

Tumit:
A large, flightless, carnivorous bird hunted with bolas by the Wagon Peoples. The sport lies in who gets to eat that night, the hunter or the bird. Serving Notes: Storage: in the cooleryPreparation: cleaned and probably cooked on a spit over an open flameServing Vessel: on a plate or platter from the shelving.

Vulo:
A domesticated pigeon, raised both for its meat and for the eggs it lays.

Vulo Eggs

Preparation: clean, may be cooked whole on a spit over an open flame; may be deboned and chunked for stew. Eggs are usually fried, but may be cooked as eggs on Earth as well; scrambled, boiled, poached, and used in cooking as well.Serving Vessel: on a plate or platter from the shelving.

Fowl

Vulo:
A domesticated pigeon, raised both for its meat and for the eggs it lays.

Vulo Eggs

Fruit

Apricot
it is assumed that this would be the same as is on EarthStorage: in the coolery, in a basketPreparation: clean and slice or chunkServing Vessel: plate or platter found on the shelving.

Cherries:
assumed to be the same as those of Earth; grown in Tyros.Serving Notes: Storage: in a basket in the serveryPreparation: cleanServing Vessel: on a plate or platter from the shelving.

Chokecherry:
no specific description offered. As the quote shows, it is an ingredient in pemmican

Dates:
assumed to be the same as those on earth. they are sold either by the basket or pressed-date bricks. Serving Notes: Storage: in a basket in the serveryPreparation: clean and serve whole or slicedServing Vessel: on a plate or platter from the shelving.

Kalana Fruit:
the (presumably) red fruit of the Kalana tree. assumed to be sweet. It is used to make kalana wine, but may also be consumed in its original stateServing Notes: Storage: in a basket in the coolerPreparation: clean and section or leave wholeServing Vessel: on a plate or platter from the shelving.

Larma:
a succulent fruit with a hard shell. The shell being brittle, is easily broken to expose the fleshy, juicy fruit within. (there are two types of larma... one being the juicy, succulent hard shelled fuirt, the other being a more apple like fruit called the "pit fruit". please refer to "pit fruit" for further details.)Serving Notes: hand feeding this fruit to a Master may show the slave's needStorage: whole, in a basket; sliced, on a plate; in the coolerPreparation: segmented, sliced or served whole; may be fried with a brown-honey sauce.Serving Vessel: on a plate or platter from the shelving.

Melons:
not much description given as to the taste or insides of this, but can be assumed that it is much like any melon of Earth. The outside being yellowish, with red stripes.Serving Notes: Storage: in the coolerPreparation: remove the rinds, slice or chunck.Serving Vessel: on a plate or platter from the shelving.

Peaches:

Serving Vessel: on a plate or platter from the shelving

Plums:
similar to earth plums

Serving Vessel: on a plate or platter from the shelving.

Pit Fruit:
Also known as the hard larma, this is a firm, single-seeded, applelike fruit. Serving Vessel: on a plate or platter from the shelving

Pomegranate
Orchards of pomegranate are found growing at the Oasis of Red Rock.Serving Vessel: on a plate or platter from the shelving

Raisins:

Serving Vessel: on a plate or platter from the shelving

Ramberries:
Small reddish berries with edible seeds, much like tiny plums excepting the many seeds within. Serving Vessel: on a plate or platter from the shelving.

Ta-grapes:
Purple grapes grown on the terraces of CosServing Vessel: on a plate or platter from the shelving

Tospit:
Tospit: Bitter but edible peachlike fruit about the size of a plum. It is yellowish-white in color.

Serving Vessel: on a plate or platter from the shelving

MEAT

Bosk:
A common meat on Gor, being cooked in various ways. The Wagon Peoples exist almost solely upon it.

Serving Notes: can be served roasted, sliced or as steaks.Storage: once butchered, the meat would be wrapped in a cloth to keep it fresh, or if going to be prepared soon, would be placed on a plate, in the cooleryPreparation: this meat is prepared in many ways. it is the job of the slaves, as well as the Men, to cut the meat from the animal to prepare the different parts for cooking. this meat is prepared and cooked many ways (as is the beef of Earth) and is quite popular.Serving Vessel: on a plate or platter found on the shelving.

Kailiauk
A large herd animal described as if a relative of the bosk. The kailiauk is to the Red Savages much what the bosk is to the Nomads of the Plains. A short-trunked variety is mentioned as living on the Southern Plains. Its meat is a main staple of the Red SavagesServing Notes: this commonly would not be found in Camp, but it might be 'acquired' on raids already in its jerky formStorage: kept wrapped in a cloth within a lidded canister on the counter or in a pouch within a Free's reachPreparation: prepared in a variety of ways, including dried in strips for jerky and the making of pemmican.Serving Vessel: on a plate or platter, found on the shelving.

Nuts
much like the nuts of Earth.Serving Notes: probably commonly used for flavoring or for garnishment, also on a snack trayStorage: in a lidded canister on the counterPreparation: Serving Vessel:

Tabuk:
the southern tabuk is a one-horned antelope-like animal, yellow in colour. It is used for meat and hides. The northern tabuk is much larger also used for meat and hides. and is a tawny brown in colour. Serving Notes: this would be a main course of a meal.Storage: once butchered, the meat would be wrapped in a cloth to keep it fresh, or if going to be prepared soon, would be placed on a plate, in the cooleryPreparation: marinated, or spices added to the raw form and cooked in serveral ways; roasted, grilled, fried, or on a spit over an open flame.Serving Vessel: on a plate or platter from the shelving

Tarsk:
Similar to the boar, of earth, its meat is eaten in various ways, normally roasted or baked, sometimes wholeServing Notes: this would be a main course for a mealStorage: once butchered, the meat would be wrapped in a cloth to keep it fresh, or if going to be prepared soon, would be placed on a plate, in the cooleryPreparation: marinated, or spices added to the raw form and cooked in serveral ways; sliced or cooked as steaks or maybe whole roasts; roasted, grilled, fried, or on a spit over an open flame.Serving Vessel: on a plate or platter found on the shelving.

Verr:
A mountain goat raised for wool, meat and milk.Serving Notes: this would be a main course for a meal, would be common to serve the meat on the metal rods it is cooked on, if used in kabobs.Storage: once butchered, the meat would be wrapped in a cloth to keep it fresh, or if going to be prepared soon, would be placed on a plate, in the cooleryPreparation: marinated, or spices added to the raw form and possibly cooked in serveral ways; chunked and threaded onto a skeur with fruits and veggies; roasted, grilled, fried, or on a spit over an open flame.Serving Vessel: served on a plate or platter found on the shelving

Spices

Garlic
same as garlic on earthServing Notes: used as flavoringStorage: in a lidded canister on the counter once roasted; in the coolery in a bowl in its raw formPreparation: peeled and roasted to use as flavoringServing Vessel

Nutmeg
same as nutmeg on earthServing Notes: used as flavoringStorage: in a lidded canister on the counter Preparation: Serving Vessel

Salt, Red
Known as the "Red Salt of Kasra" it contains ferrous oxide which gives it its colorServing Notes: used as flavoringStorage: in a lidded canister on the counterPreparation: Serving Vessel: in a small serving bowl, found on the shelving, with a small spoon, found in a canister on the counter

Salt, Sea
salt extracted from the sea or seaweed, popular in TorvaldslandServing Notes: used as flavoringStorage: in a lidded canister on the counterPreparation: Serving Vessel: in a small serving bowl, found on the shelving, with a small spoon, found in a canister on the counter.

Salt, White
Untainted Sea Salt. The main type of salt found at the salt mine of KlimaServing Notes: used as flavoringStorage: in a lidded canister on the counterPreparation: Serving Vessel: in a small serving bowl, found on the shelving, with a small spoon, found in a canister on the counter

Salt, Yellow
A table salt mentioned and spoken of as "of the south" but not otherwise described.Serving Notes: used as flavoringStorage: in a lidded canister on the counterPreparation: Serving Vessel: in a small serving bowl, found on the shelving, with a small spoon, found in a canister on the counter

Sugar:
There are various colors of sugars, though their flavors are never spoken of. There is specifically mentioned four Gorean sugars though only two, white and yellow, are ever mentioned by color

Serving Notes: used as flavoringStorage: in a lidded canister on the counterPreparation: Serving Vessel: in a small serving bowl, found on the shelving, with a small spoon, found in a canister on the counter

Sweets and Candies

Candy
similar to caramel apples but smaller

Chocolate
The beans originally taken from Earth, chocolate is now grown and used on Gor as wellServing Notes: used as a garnishment; may be eated as isStorage: in a canister on a shelf in the cooleryPreparation: ground cocoa beans and butter, cooled until hardened.Serving Vessel:

Fudge
much like the fudge from Earth, made from chocolateServing Notes: Storage: in a basket covered with a cloth in the coolery Preparation: Serving Vessel:

Honey
same as from EarthServing Notes: Storage: in a lidded canister on the counter; jugs in the storage cabinet withing the servery cabinPreparation: Serving Vessel: in a bowl from the shelving, spoon from a canister on the counter

Tasta
Small, round, succulent candy coated in syrup or fudge and then mounted upon a stick for easy handling and eating. Literal translation is "stick candy."

Vegetables

Beans
similar to Earth beansServing Notes: usually served as a side dish with a meal.Storage: beans will be stored on the counter in a lidded canister.Preparation: cooked in a smiliar fashion to beans of earth; boiling until tender with salt and pepper to taste.Serving Vessel: in a bowl aside a plate, or if not very soupy, would be served on the plate with the other food.

Carrots
are same as the earth carrotsServing Notes: usually served as a side dish with a meal.Storage: kept in a basket inside the coolery.Preparation: cooked in a smiliar fashion to carrots of earth; boiled until tender with butter, salt and pepper to taste.Serving Vessel: served on the plate with the other food.

Corn
No specific 'Gorean' description offered. would make one assume this veggie is the same as the corn of Earth

Serving Notes: usually served as a side dish with a meal; probably on the cob is the most preferred within Camp, but cutting the corn away would not be unheard of.Storage: kept in a basket inside the coolery.Preparation: cooked in a smiliar fashion to corn of earth; boiled until tender with salt and pepper to taste.

If cutting away from the cob, the corn might be warmed over the fire with butter, salt and pepper to taste. another way would be to fry the corn over an open flame, with butter, salt and pepper, maybe adding in some peppers as well.Serving Vessel: served on the plate with the other food.

Katch
A foliated leaf vegetable

Storage: in the coolery to keep the leaves crispPreparation: would be prepared as a saladServing Vessel: served in a bowl or on a plate kept on the shelving.

Kes
the salty blue secondary root of the kes shrub can be eaten and is a primary ingredient in sullage, a form of Gorean soup.

Serving Notes: the only use of this root that is stated in the scrolls (that could be found) is its usage in sullage.Storage: kept in a basket in the coolery to keep it freshPreparation: doesn't specify, but one would assume the root would be cleaned and maybe sliced or chunked and added. might even be ground somewhat for better taste.Serving Vessel: the root itself would have no serving vessel, as it itself would not be served

Kort
A large brownish-skinned, sphere shaped vegetable with a thick skin, usually six inches in width. It has a yellowish interior that is fibrous and heavily seeded

Storage: in the coolery to keep it freshPreparation: this could be prepared as any 'squash' of Earth, but most common would be to slice it, and bake it with cheese and nutmeg sprinkled on the cheese.Serving Vessel: on a plate from the shelving

Mul Fungus
Eaten by the slaves in the Nest of the Priest Kings. These slaves were commonly known as Muls. It is a bland, tasteless vegatable. of matter

Serving Notes: this commonly would not be a food that would be served in CampStorage: Preparation: Serving Vessel:

Mushrooms
No description given other than it was prepared as a stuffed mushroom

Serving Notes: these are stated as only being served stuff, but one can assume that mushrooms could be used as they are on Earth; for flavoring of stews and saute'd for meats.Storage: in the coolery in a basket or bowlPreparation: most important would be to wash the mushrooms well.

for stuffed mushrooms: mix the contents of the stuffing mixture, cleaning the mushrooms well, cut away the stems and stuff the caps with the mixture, palcing them meat side up and into the fire to bake. Serving Vessel: served on a plate from the shelving.

Olives
similar to the earth olives

Serving Notes: commonly used as alone to garnish or add to a tray of snack type foods.Storage: kept in a jar on the counter (with vinegar for preserving) if wanted room temp or in the coolery to keep fresh.Preparation: clean wellServing Vessel: on a plate or platter from the shelving

Onion
similar to the earth onion

Serving Notes: this food would be used for flavoring Storage: in the coolery (wonder if the old wives tale of Earth is true for Gor as well; onions kept cold will reduce the tears flowing *winks*)Preparation: skin them and cut into quarters, slices or dicedServing Vessel: with the food it is prepared with

Peas
it's assumed these are the same as the earth peas

Serving Notes: would be served as a side dish to a mealStorage: kept in the coolery in a basket or bowl for freshness, probably still in the podPreparation: could be cooked in the pod, or each pod opened and cooked over a fire with butter and salt to taste.Serving Vessel: on a plate, with the meal, found on the shelving

Peppers
Hot peppers found in the Tahari, used in cooking

Serving Notes: used to flavor other foodsStorage: kept in a basket with other foodsPreparation: cleaned, chuncked, sliced or diced to use as flavoring for other foods.Serving Vessel: on a plate, with the meal, found on the shelving.

Pumpkin and squash
Mentioned as grown at least in the Barrens area. No specific 'Gorean' description offeredServing Notes: served as a side dish, pumpkins might be used for pies as wellStorage: in the coolery to keep freshPreparation: would be prepared much like those of Earth; could be chunked and cooked with butter and salt to taste; could be skinned, chunked and mashed with butter and salt for taste; could be quartered and baked with butter and honey.Serving Vessel: on a plate found on the shelving

Radish
There are two types of radish, a sphere shaped version and a cylinder shaped variety

Serving Notes: Storage: in the coolery in a basket to keep freshPreparation: clean and slice to add to salads or for garnish, might be ground for added flavoring in foods, or added to a snack tray wholeServing Vessel: on a plate or platter found on the shelving.

Sul
A tuberous root of the sul plant, it is a Gorean stapleStorage: in the coolery in a basketPreparation: these are prepared many ways; would be prepared much like the Earth's potato. (use your imagination)Serving Vessel: served on a plate or platter, with a meal, found on the shelving

Turnips
same as on earth. Turnips are also an import to the Tahari region.

Serving Notes: served as a side dish with a mealStorage: in the coolery in a basket to keep fresh Preparation: cleaned and skinned, might be boiled with butter and salt to taste.Serving Vessel: on a plate or platter, with a meal, found on the shelving.

Tur-Pah
A tree parasite whose red, ovate, leaves are edibleServing Notes: one of 3 main ingredients of Sullage.Storage: in the coolery in a basket to keep freshPreparation: clean and seperate leavesServing Vessel

BREADS AND GRAINS:

Biscuits:
Flat pressed biscuits baked from Sa-Tarna flour Storage: in a basket, covered with a cloth, on the counter; not usually good after a dayPreparation: would use Sa-Tarna grain, eggs, and water, pressing into flat bread and baked.Serving Vessel: plate from the shelving.

Black Bread:
A type of bread, not other otherwise described

Pastries:
as of EarthServing Notes: served hot or room tempStorage: in a basket, covered with a cloth on the counterPreparation: made with sa-tarna flour, water or milk, bosk fat and eggs; usually filled with fruit of some sort.Serving Vessel: plate from the shelving

Pemmican:
a soft cake

Serving Notes: can be eaten either raw or cookedStorage: The thin slicing of the meat not only abets its preservation, effected by time, the wind and sun, but makes it impractical for flies to lay their eggs in it.Preparation: A common way of preparing it is as follows. Strips of kailiauk meat, thinly sliced and dried on poles in the sun, are pounded fine, almost to a powder. Crushed fruit, usually chokecherries, is then added to the meat. The whole, then, is mixed with, and fixed by, kailiauk fat, subsequently, usually, being divided into small, flattish, rounded cakes. Jerky and pemmican, which is usually eaten cooked in the villages, is generally boiled. In these days a trade pot or kettle is normally used.Serving Vessel:

Rence:
a water plant that is used for food, making paper or cloth. The pith (center of the stem) is edible. It is made into paste or porridges and rence beer. The seeds from the pods are also used for flavoring and appearance.Serving Notes: may be eaten cooked or rawStorage: in a basket under the counterPreparation: cleaned and served as a root raw, or may be boiled, possibly with water.Serving Vessel: plate from the shelving

Rence Cakes:
A type of cake made from fried rence paste, on flat stones, often sprinkled with rence seeds. Serving Notes: served hot with rence seeds sprinkled atopStorage: these would probably be fed to the animals what is not consumed, so storage would not apply here.Preparation: using rence paste, the mixture is fried, over an open flame then sprinkled with rence seedsServing Vessel: on a plate or platter from the shelving.

Rence Paste:
A type of cake made from fried rence paste, on flat stones, often sprinkled with rence seeds. Serving Notes: served in its raw formStorage: in a bowl, covered with a cloth so that it does not dry out, in the coolery.Preparation: used to make rence cakesServing Vessel: in a bowl from the shelving

Rice
Not specified as being different from earth rice, there is no mention of which part of Gor this cereal is grown inServing Notes: served cookedStorage: kept in a lidded canister upon the counterPreparation: boiled until the water is boiled out, using salt and butter to taste.Serving Vessel: a bowl or a plate found on the shelving

Sa-Tarna Bread:
Bread baked from Sa-Tarna grain. referred to as yellow grain bread because It is yellowish in color and usually split into eight divisions. It is baked as a round flat loafServing Notes: larger flat loaves are divided into eighths; smaller flat loaves are divided into fourths; served hot, sometimes drizzled with honeyStorage: in a basket, covered with a cloth, on the counter.Preparation: using sa-tarna grain, mix with eggs, water or milk and bosk fat, shaping it into flat loaves and bakedServing Vessel: plate from the shelving

Sa-Tarna Grain:
A yellowish grain that forms a staple of the Gorean diet. It is used also in making Paga. Used to make yellow breadServing Notes: used as the main ingredient in many breads, porridges and drinks.Storage: in a lidded barrel near the counter and hearth.Preparation: Serving Vessel: use a cup or bucket to scoop the grain from the barrel.

Slave bread:
rough and coarse-grained bread. slave bread
Serving Notes: Storage: in a basket, covered with a cloth on the counterPreparation: made with course sa-tarna grain, water or milk, bosk fat and eggsServing Vessel:

Tarts:
as of EarthServing Notes: served hot or room tempStorage: in a basket, covered with a cloth on the counterPreparation: made with sa-tarna flour, water or milk, bosk fat and eggs; usually filled with fruit of some sort.Serving Vessel: plate from the shelving