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Gorean Food & Drink |
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Slave girls are trained to serve, prepare and cook a variety of foods and recipes. Paga kajirae, for instance,
must be familiar with many foods and beverages so that they can properly serve the patrons of the Tavern. Even Free
Women learn how to prepare many recipes. Some food and drinks are very similar to that of Earth, and others are uniquely Gorean. Not all items
listed below will be available everywhere on Gor. Some are regional items that would be rare outside their place of
origin, and will be listed as such. Taverns do not always stock EVERY kind of drink and food on Gor either, some items
would be too expensive for an average paga tavern to keep on stock - such as Falarian Wine or Black Wine. Drinks Ale: The north regions, like Torvaldsland, have strong
Ale. In Torvaldsland, it would simply be served in a drinking horn. In taverns South of Torvaldsland, it would
simply be served in a cup or goblet. Ale would be rarer outside of the Northlands. Bazi Tea: This is an herbal tea that comes in many different
varieties. It is commonly served hot and heavily sugared. Bazi Tea is a common Gorean drink, enjoyed by High and
Low Castes. It is served formally in One's own Home while entertaining (A formal serve would rarely if ever
be done in a Paga Tavern). To serve, the tea is carefully measured into three tiny cups, which are drunk in rapid
succession. Various sugars and milks may be added. Bazi Tea is also drank informally, perhaps in a tavern.
It is poured into regular-sized cups, with or without sugars and milks. Actually, some taverns may have a pitcher of
tea ready for its customers. Cakes and Bazi Tea is a popular breakfast on Gorean holidays. Beer, Rence: Steeped, boiled and fermented from the crushed seeds
and the whitish pith of the Rence plant, it is a drink of the Rence Growers of the Delta of the Vosk. Rence Beer is
commonly available only in the marsh communities. It would be very rare to find this available in a tavern. ~Raiders of Gor, page 18~ Black Wine: This is a coffee-like drink made from beans grown
in the mountain city of Breeding Wine: A sweet beverage which counteracts the effects of
slave wine, making a girl fertile; Also called second wine, it is made from the extract of the Teslik Plant. ~Blood Brothers of Gor, page 319~ Falarian Wine: An exquisite, rare, fabulously expensive wine.
It is said to cost enough gold to buy a city. There is some indication that it does exist though only wealthy Ubars
or Merchants might own a precious bottle. Its existence is only rumored among collectors. No paga tavern would
have this wine. ~Mercenaries of Gor, pages 158-159~ Fermented Milk curds: This is an alcoholic drink among the Wagon Peoples.
It would be very rare to find this drink available outside the Lands of the Wagon Peoples. More precisely, a Tuchuk
drink, made from fermented Bosk milk curds. ~Nomads of Gor, page 28~ Hot chocolate: Warmed chocolate is made from the beans of the cacao
tree from the tropics. It is a rich and creamy drink. There are no known marshmallows on Gor. Not all taverns
would carry this item. It is served in higher class establishments. Is delicious topped with Bosk cream and nutmeg
~mmmmmmmmm~ ~secret's favvvvvorite drink~ Juices: There area a variety of juices on Gor, as there are
numerous fruits. Larma Juice is very popular. Ka-la-na Wine: An almost incandescent red wine, bright, dry and
powerful, made from the fruit of the Ka-la-na tree. The fruit from ka-la-na groves can also be used to make dry, sweet and
light wines. There are actually quite a variety of types of this wine. Many cities make their own brands and most people have
their personal preferences. Ka-la-na is normally sold and served in bottles. It is said that this wine makes any woman a slave
if but for an hour, due to its reported aphrodisiac effect on females. An unnamed white wine exists on Gor and there are
inferences in the books that lead one to conclude that white, or other color, ka-la-na may exist. There is no passage in the
books that states ka-la-na is only red. The quality of Ka-la-na wine varies from that of
a common table wine to premium brands such as the very expensive " "Boleto's Nectar" of the ~Tarnsman of Gor, pages 26, 79, 96, and 168~ Kal-da: This is an alcoholic drink made of Ka-la-na wine,
diluted with citrus juices such as tospit and larma and mixed with strong, stinging spices. It is served hot, almost
scalding. It is cheap and most popular with the Lower Castes. Paga taverns that catered to the Low Castes would
serve this but higher class taverns would not. Most Warriors would not deign to drink Kal-da. * Slaves may be permitted diluted Ka-la-na wine on
special occasions.* Mead: This is made with fermented honey, water, and often
spices. It is traditionally served in a large animal horn. It is primarily drank in the North and even favoured
over Paga there. It would be rare to find this at a Paga Tavern. Milk: Milk from the Verr, Bosk, and Kaiila are common.
~Savages of Gor, page 61~ Hot milk is also drunk. There are milk vendors
in Gorean cities like the milkmen of Earth. Sand Kaiila milk is reddish and has a strong, salty taste, as it has a lot
of ferrous sulphate. ~Tribesmen of Gor, page 72~ Pagar-Sa-Tarna (Abbrev. Paga): This word translates to the "Pleasure of the Life-Daughter",
and is commonly called "paga" for short. It is a fermented brew made from Sa-Tarna grain.
Paga is a strong drink and is commonly cut with water in taverns. It is distilled hard liquor akin to whiskey.
It is served in a variety of vessels - please check the servery layout and vessels page for more information on what vessels
you may use to serve Paga. It may be bought from Merchants in bottles of botas. It is probably the most popular alcoholic drink on
Gor. There are many varieties, usually named for their city of origin, such as Ar, Tyros, Ko-ro-ba, Helmutsport, Anango,
and Tharna. The primary difference in these pagas is usually the spices or grains added. Paga is normally served at room temperature.
It may also be served warm or hot, which is most popular in Palm Wine: This is a big export from the city of ~Explorers of Gor, page 429~ Slave Wine: Is brewed from bitter herbs, and acts as a contraceptive.
It is given to slaves on a reoccurring basis. This wine is actually a means of birth control provided by the Priest-Kings.
Originally the formula had to be re-administered each month, but in the later books, it is mentioned that there is a type
of slave wine that only needs to be drank once, this formula stronger than the original and is only required once to
provide a life-time of birth control. A fertility antidote is available in cases where a Master wishes to breed His
slave. ~Marauders of Gor, page 23 and 83-84~ Sul Paga: Peasants’ paga. It is brewed in large
kettles from suls, a tuberous root similar to potatoes. It is clear, almost tasteless, but still very strong.
It is strong liquor, akin vodka, and tends to be lumpy in texture. Some desire to have the lumps strained out.
It is served warm in footed bowls. It is said to be symbolic of physical love. Sul Paga is seldom available outside of a peasant
village. It would be a rarity in a paga tavern to find Sul Paga available. ~Slave Girl of Gor, pages 134 and 414~ Ta Wine: This dry wine is made from the famous Ta grapes of
the Isle of ~Tribesmen of Gor, page 213~ Turian Liqueurs: Thick, sweet liquors from Turia, served in tiny glasses.
The liqueurs of Turia are regarded as the best on Gor. ~Guardsmen of Gor, pages 237 and 259~ Turian Wine: Turian wines are sweet, syrupy, flavoured and
sugared heavily. Their wines are made specifically so that you can add various spices and sugars to it. Turian
wine is so thick that it is said that one can see a thumbprint on its surface. They are an acquired taste. ~Nomads of Gor, page 84~ Water: Spring water from the mountains; or, from the liana
vine or carpet plants from the Rainforest area inland of Schendi. White Wine: A wine light in colour and taste. It is not
described in detail, just as white. It made be a variety of Ka-na-la wine, as mentioned previously. ~Fighting Slave of Gor, pages 275-276~ *Many Gorean wines are very strong, 80 to 100 proof. Most Earth wines in comparison
are only about 12 proof. Thus, wine may be commonly cut with water. This occurs often when wine is drunk at homes
during meals, at certain parties, and in some taverns. A Wine Krater, a mixing bowl, is used to mix the wine and water. "Krater" is an
ancient Greek term for "mixing bowl". If the wine is not cut, it might also be served in very small amounts. At
more raucous parties or taverns, the wine is rarely cut or only in a slight amount. Food Apricot: Apparently identical to the apricot of Earth; references exist of the fruit
being sold in marketplaces of the Tahari. Arctic Gant Eggs: Eggs of the migratory Arctic Gant; when frozen, they are eaten like apples.
No description A dried pressed biscuits described as baked in Kailiauk from Sa-Tarna flour.
Baked soft and full flavored from Gorean grains, heavy and dark, served
with clotted Bosk Cream or honey. A porridge served to bond-maids in Torvaldsland made of dampened Sa-Tarna
and raw fish. Large, shaggy, long horned bovine similar to the Earth cow; cattle; served
as beef is served. Churned from the milk of the Verr, Bosk, and Kaiila. No description given Soft, rounded, succulent candies, usually covered with a coating of syrup
or fudge, rather in the nature of the caramel apple, but much smaller, and, like a caramel apple, mounted on sticks. The candy
is prepared and the stick, from the bottom, is thrust up, deeply, into it. (Also see below Mint Sticks). Similar to honeydew melon, it is served chilled and sliced. Some are pressed from the milk of the Bosk they are sharp in taste and travel
well resisting molds in their hard rinds. They are easy to slice as well. The cheese of the Verr, however, is much softer, and often it is added to
meals along with spices. Cherries: Grown in Tyros. The Cherries of Tyros are famed throughout Gor. Also known as songfish due to its whistling mating song; a tiny blue salt-water
fish with 4 poisonous spines on its dorsal fin; found in the waters off Port Kar; its liver is considered a delicacy in Turia.
These come from the City of 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. Usually vulo eggs... but there are many varieties available depending on
the region. A silvery fish having brown stripes, the follow the 'parsit current' in
the polar basin. In Torvaldsland, it is smoked and dried, stored in barrels, and used in trade to the south. Not described in detail Great Specled - a fish inhabiting the Thassa and caught as food for sailors.
No description given... just that honey bees are raised. Foliated leaf vegetable, similar to lettuce, cabbage, or spinach. Kes Shrub: A shrub whose salty, blue secondary roots, also called Kes, are a main ingredient
in sullage. Kort: A large, brown and thick-skinned, sphere-shaped vegetable of the Tahari
Region, that is usually 6 inches in width. The interior is yellowish, fibrous and heavily seeded. Often served sliced
with melted cheese and nutmeg. Larma: There are two kinds: the hard variety is red with a crunchy shell like an
apple. It has a single-deed, a large stone, and thus is called a pit fruit. It is sometimes sliced and fried,
and served with browned honey sauce; offering a larma, real or imagined, by a slave girl to her master is a silent plea for
the girl to be raped. The second kind of larma is the segmented, juicy larma. This type
is more similar to an orange.
Yellowish, red-stripped spheres.
Just mentioned as tiny mint sticks in a bowl
No description given
Are commonly from the City of Onions: No description given
Nothing specific mentioned. Peas: These are mentioned as a menu item, but not described. But peas are peas.
Not described Porridge: There is sul porridge and grain porridge. Both are often seasoned and some people
prefer to season it themselves. A hand-rack of small vials and pots of seasonings, spices and condiments will often
be brought with the porridge. ~Priest Kings of Gor, page 44~ Radishes: Not described in detail
Small succulent reddish berries with edible seeds. It is like a tiny
plum.
A water plant, the grain is eaten and the stems harvested and pressed into
paper or woven into cloth. The pith may be boiled or ground into a paste and sweetened; this paste can also be fried into
a type of pancake.
"Most salt at Klima is white, but certain of the mines deliver red salt,
red from ferrous oxide in its composition, which is called the Red Salt of Kasra, after its port of embarkation, at the juncture
of the Upper and Lower Fayeen." Also there are references to yellow salt as 'of the south' and on a table exist, but
no other description has been found. ~Assassin of Gor, page 86~ Sa-Tarna: Grain, specifically wheat, yellow, and is usually described as being cut in wedges.
It is baked in ovens and commonly made in round flat loaves. Larger loaves are commonly cut into eight pieces and small
loaves into four pieces. The bread may be served with honey, melted cheese, melted butter, or unmelted butter. Many are under the misconception that the bread is cut into six pieces. This is
based on two references in the early books. Multiple references in the latter books though correct this error and even
five a reason for the commonality of the eight slice cut. As there are eight Tarsk bits in a copper Tarsk, bread is also similarly cut. There are other grains available on Gor. One type makes black bread which is most
common with the Low Castes. It is cheaper and of poorer quality than Sa-Tarna bread. ~Raiders of Gor, page 114~ Sa-Tassna: Meat; food in general. " Interestingly enough, the word for meat is Sa-Tassna,
A cold, unsweetened mixture of water and Sa-Tarna meal, on which slaves
are fed; in Torvaldsland, it is called 'bond-maid gruel', and often mixed with pieces of chopped parsit fish.
A shellfish, common especially in the Sugar: Two varieties are commonly used, the White Sugar and the Yellow sugar. Sul: A tuberous vegetable like a potato. They are large, thick-skinned,
starchy, and yellow-skinned. There are a thousand ways to prepare and serve suls. Suls are a principal ingredient
in sullage. They are often served sliced and fried. Another delicious way to serve this is to break it upon and
fill it with melted Bosk cheese.
A soup made principally from suls, Tur-pah leaves, and kes, along with whatever
else may be handy. Stews: These are very popular on Gor and come in a wide variety. Stews with
meat and vegetables are very common in Low Caste Homes.
Swift gazelle like animals known for their sweet meat and speed, the Tabuk
is generally served roasted. Ta grapes: Purple fruit similar to earth grapes comes from the Isle of Cos. From the Tarsk: Porcine animal akin to the Earth pig, having a bristly mane which runs down
its spine to the base of the tail, often roasted whole. Tarsk is rather salty. Tumits: A large carnivorous bird of the plains, is hunted and eaten by the Nomadic
people of Gor. Traditionally hunted with bolos the sport lies in whether you or the bird gets to eat that night. Tospit: Yellowish-white peach like fruit, about the size of a plum. It has
a fairly hard-fleshed skin and a bitter taste. It is commonly eaten sliced with honey, used in syrups, or its juices
used as flavouring to many dishes. It grows on the tospit bush, patches of which are indigenous to the drier
valleys of the eastern Cartius. They are also carried on sea voyages to prevent nutritional deficiencies. Seamen eat them
to prevent against disease and is thus sometimes called seamen's larma. They almost always have an odd number of seeds, except for the rare, long-stemmed
ones. The Wagon People often bet on the number of seeds.
Grown on the oasis of the Tahari Tur-pah: An edible tree parasite with curly, red, ovate leaves; grows on the tur
tree; a main ingredient in sullage. Vangis: Type of produce sold at market; detailed description unavailable. ~Kajira of Gor, page 314~ Vulo: Tawny colored poultry bird, similar to a pigeon, which also exists in the
wild; used for meat and eggs. The very small eggs are cooked for the breakfast meal by frying them in a large,
flat pan. It takes several birds or many eggs to make a meal for a hungry Warrior. The Vulo is the primary type
of poultry and at least some of the meat of the vulo is white meat. It too is served in a myriad
of ways.
There are several categories
also to mentioned together: Meats: The most common meats are Tabuk, Bosk, Tarsk, and Verr. Tarsk is rather salty,
like pork. Many of these meats are roasted over an open flame. They are served in a variety of ways. In
taverns, cubes of meat may be cooked and served with a variety of sauces for dipping. Sausages are also made with some
of these meats. Seafood: There are many varieties of fish and shellfish eaten including carp, clams, oysters,
eels, crayfish, grunts, shark, and parsits. The blue, four-spined Cosian Wingfish is a tiny, delicate fish and is a great delicacy,
especially its liver. The clustered, black tiny eggs of the white grunt are similar to caviar. There is also
the Parsit fish, a slender, striped fish. In the equatorial waters, most of the fish are poisonous to eat due to certain
seaweeds they eat which are harmless to them. The river fish though are generally good to eat. Also, there are Thassian Lobsters...this girl hasn't seen that in the books however she
has heard of it. It may be an online Gor invention; she will research more, but added it anyways. It is said to
be served by boiling the lobster in drawn Bosk butter and tospit juice. It is said to make a very succulent meal. Wakapapi: This is a word in the languages of the Red Savages that means "Pemmican". Pemmican
is a word used by the Native Americans of Earth to describe a certain type of food, similar to one on Gor. Pemmican are soft cakes, made in carious ways depending on what one adds in the way of
meat, herbs, seasonings, and fruit. One common way on Gor is to take strips of dried kailiauk meat, thinly sliced, and
pounded fine almost to a powder. Then you add crushed fruit, commonly chokecherries, to the meat. This is then
mixed with kailiauk fat and then divided into small, flattish, rounded cakes. It is normally carried by hunting or war
parties. Spices: There are many spices including nutmeg, cinnamon, cloves, spikenard, various salts including
red and yellow salt, and hot peppers. The Tahari is known for very spicy foods. Desserts: Desserts are very popular on Gor especially with kajirae. Chocolate, pudding,
pastries with creams and custards, molasses, honey, hard candy, mint sticks, flavored, minced ices and nuts are all common.
Sweetmeats are candied or crystallized fruits. There are at least four varieties of different sugars including white and yellow.
Not all of the types of sugar are listed though so various other colored-sugars may exist. Red sugar is a real possibility. Tastas, also known as stick candies,
are soft, rounded, succulent candies, usually covered with a coating of syrup or fudge, and mounted on a stick like a candy
apple. Sweets are a common reward for kajirae whose diet is commonly rather bland. MISCELLANEOUS There is little cold storage on Gor. Most food is preserved by being dried
or salted. Ice is cut from ponds in winter and then stored in icehouses under sawdust. You may go to the icehouse to get it,
or have it delivered from ice wagons. Ice is an expensive luxury, especially in the summer. Few paga taverns will have cold
storage areas. It would be much more common for them to store certain foods and drinks in a basement area to keep it cool,
though not really cold. An amphora is a two-handled, narrow-necked vessel with a narrow, usually pointed base. It is a storage
container for liquids and is commonly put into a storage hole in the ground at night to keep it cool. The most common utensils used on Gor are knives and spoons. There is an
eating prong, similar to a fork, which was invented in Turia. It is not commonly used outside of that city. The wealthy of
other cities though may use these prongs. Eating prongs would be very rare in taverns outside of Turia. Goreans are very sociable people and enjoy giving dinners and having parties. At such events, it is an honor to be seated above the bowls of red and yellow salts. It denotes your high station and status. The Turian feast is a unique dinner. It consumes the better part of a night and there may be as many as 150 courses. Etiquette requires that you at least taste each course. Guests may use a tufted banquet stick, dipped in scented oils, and a golden bowl to vomit into between courses. Different wines are commonly served with each course, specially chosen to complement the cuisine.
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