Apricots- Found in the Tahari markets, much like the apricots of Earth. Artic Gant Eggs- Eggs of the arctic Gant, eaten frozen, like apples. Biscuits- Made from Sa-Tarna flour into dried pressed biscuits in Kailiauk. Black Bread- Often fed to rowing slaves onboard merchant vessels. Baked soft and full-flavored from Gorean grains. It is heavy and dark in color and served with clotted bosk cream or honey. Bond-Maid Gruel- A cold, unsweetened mixture of water and Sa-Tarna meal, on which slaves are fed; in Torvaldsland it is often mixed with pieces of chopped parsit fish. It is eaten with the fingers and while bland, it is nutritious. Bosk- This bovine closely resembles a yak or ox of Earth.When a Gorean says Sa-Tassna (literally, "Life-mother") he usually refers to bosk meat, or food in general. Bosk can be served roasted and sliced or cut into steaks. The milk of the bosk is very drinkable, and it can be used to make cheese and churned for butter. This is the staple food of the Wagon People. Butter- Churned from the milk of either the bosk or the verr. Carrots- Presumably, much like the carrots of Earth. Cheese, Bosk- A firm and sliceable cheese made from the milk of the bosk; it's hard rind makes it mold resistent. Cheese, Verr- A soft cheese made from the milk of the verr. Sometimes mixed with herbs, chopped vegetables or sweeteners. Cherries- Mentioned as being grown upon the island of Tyros. Chocolate- Made from beans brought back on one of the early Voyages of Acquisition, this is the same as the chocolate of Earth. It is served in higher class establishments, and some Master's such as myself, are known to give chocolate to kajira whose serves please them. Corn/Maize- Corn/maize is a common grain in the Barrens and grown by Red Savages. Cosian Whitefish- Called so for its ability to fly above the waters of Thassa for short distances. This fish is a tiny, delicate fish, blue, about the size of a tarn disk when curled in one's hand; it has three or four slender spines in its dorsal fin, which are poisonous; it is capable of hurling itself from the water and, for brief distances, on its stiff pectoral fins, gliding through the air, usually to evade the smaller sea-tharlarions, which seem to be immune to the poison of the spines. This fish is also sometimes referred to as the songfish because, as a portion of its courtship rituals, the males and females thrust their heads from the water and utter a sort of whistling sound. The blue, four-spired wingfish is found only in the waters of Cos. Larger varieties are found farther out to sea. The small blue fish is regarded as a great delicacy, and its liver as the delicacy of delicacies. Custards- A smooth pudding desert, spiced with nutmeg and cinnamon. Dates- The principle export of the Tahari. Sold in a dried, pressed brick or fresh by the basket full. A date nut loaf is commonly served in the tavern with verr butter or the soft cheese from the verr on the side. Eel- Many varieties (i.e.river, black, spotted), all considered delicacies on Gor mainly served roasted. Eggs- The small eggs of the vulo are commonly fried or poached. Gant- The bird once roasted is common to the diet of the rence-growers, sometimes even hunted by the women and girls with throwing sticks. Garlic- Presumably the same as on Earth. Grunt, White-Bellied- A large fish caught with a hook & line. Grunt Eggs- Gorean caviar. Hard Larma(Pit Fruit)- A firm, single-seeded, applelike fruit. It is quite unlike the segmented, juicy larma. It is sometimes sliced and fried, and served with browned-honey sauce. Honey- typically like the honey of earth, stored in room temperature with tightly sealed lids. Ka-la-na Fruit- The red fruit of the kalana tree from which the common drink is made, similar to an Earth pear, used as a garnish and for making wines. Katch- A foliated leaf vegetable; possibly a lettuce or cabbage. Kes- A shrub whose salty, blue secondary roots are a main ingredient in sullage. Kort- Approximately 6 inches in diameter, it is a vegetable with a brownish, thick-skin with a much-seeded fibrous yellow interior; served sliced with melted cheese and nutmeg sprinkled atop it. Larma Fruit- A sweet segmented & juicy, succulent fruit, with a very thin hard shell; offering a larma, real or imagined, by a slavegirl to her master is a silent plea for the girl to be used sexually. Lelt- This blind fish, found only in the waters of the salt pits in Klima, edible. Lichens- In times of hunger, men of the seas often chew on these mosslike plants which grow along rocks. Peoples of the Turian plains would not eat these. Melons- Some varieties are yellow, red-striped; probably most similar to a cantaloupe of Earth. Mint Sticks- Delicious mint-flavored candies.Stored in cupboards. Mul Fungus- A bland variant of the fungus eaten by the Priest-Kings, this variety for the slaves of the regal insects commonly known in the nest as muls. Mushrooms- Tasty fungus, served stuffed. Nuts- Used in vulo stew, as well as in other dishes, imported from Tahari. Olives- This fruit is commonly imported from the City of Tor. The red olives are a fruit grown in the groves of Tyros. Onions- like those of Earth. Oysters- A delicacy from the Vosk Delta and Tamber Gulf. Parsit Fish- Small, slender, striped flakey fish, commonly added raw to bond-maid gruel. This fish is delightful when roasted in a bag made of rence paper, and topped within it by a dollop of verr butter, some herbs from the gardens, and sliced red Tyros olives. It is a delicacy suited to even the tongue of a high-born Mistress. Pastries- Often a treat to slave-girls in training. Peas- The climate is suited for growing many varieties of "peas", including baby butter beans, cowpeas, and black-eyed peas, as well as the common green gorean pea. Peppers- Extremely hot peppers imported from the Tahari for cooking. Plums- Presumably like Earth plums, or perhaps an inadvertant slip regarding the ram-berries of similar appearance. Qualae- A tiny groundhog like animal that is sometimes hunted, at least in the Vosk delta. Radishes- Available in sphere- or cylinder-shaped varieties. Raisins- Dried ta-grapes. Ram-Berries- Small, succulent reddish berries, native to Gor. Ram-berry pies are common on Gor, also tastes excellent as a jam when applied to a willing slave, might be combined with honey if you are very hungry! Rence Paste- An edible gruel or porridge is made by boiling or grinding the pith into a paste and sweetening it into an edible gruel or porridge or frying the paste into rence cakes, which sounds similar to a homemade tortilla. Sa-Tarna Bread- Baked from a grain, yellow in color (brownish in the Tahari desert) which is a staple of Gorean diets. It is ground and used to bake the Sa-Tarna Bread which is commonly served at every Gorean meal. The bread (sometimes simply called "Yellow Bread") is a rounded, flat loaf that is yellow in color. It is marked, before baking, into eight sections and can be butter crusted with bosk butter to enhance the sheen and golden richness. (A desert variety is brownish). Sa-Tassna- The Gorean word for food, it refers most specifically to meat. Literally means "life-mother." Salts- White salt is common in Klima and to Torvaldslanders (the latter getting it from sea water or from burning seaweed). Red Salt of Kasra is tinted by ferrous oxide within the salt mines. There is also a yellow salt found in the South. Salt is set out in two bowls, one for red and one for yellow, mid-table and divides those seated into high- and low-table. Sorp- A shellfish, common in the Vosk River, similar to an oyster. This can be served in a variety of ways including raw, steamed, or smoked, or in a thick chowder. When serving raw, the mollusk should be placed within the half shell, which are seated on a bed of colored salt. When steamed or smoked, the same serving style can be used or the shelled mollusk can be served upon a platter lined with greens. The stew is served in the traditional footed clay bowl with handles and is meant to be drunk rather than spooned. Spices- There are several spices used in the books, just a few are mentioned below.             cinnamon- A sweet spice which is a main export of the Schendi region.             cloves- Great spice for baking with. One of the main trading goods of the Schendi.             garlic- Great for Warriors' blood pressure.             nutmeg- a great spice for cooking with. (stored in tightly sealed jars in many servery's throughout             Gor.             salt- From the mines of Klima, in the Tahari desert. The Torvaldslander, however, gathers his salt             from the sea. Possible this is how the introduction to "red and yellow sweetrocks" (although those             such terms I have seen used by many as sugars) came to be, though this term is not used in the             books by John Norman.             sugar- In certain regions, sugar is very important to the health of the people, such as in the arctic             regions. Although there are four Gorean sugars, only two varieties are commonly used, the yellow             sugar and the white sugar. It is believed that the yellow sugar came from the juices of crushed cane             stalks. The source of white sugar may be from fruits. Squash- Presumably the same as the Urth Squash. Suls- A Gorean staple of yellow, starchy vine-fruit of the golden-leafed Sul Plant (not unlike the potato on Earth). One way of serving it is to break it open and fill it with melted bosk cheese. Sometimes it is served fried. Can be distilled into a clear beverage called Sul-Paga. Sullage- Soup carefully prepared from Sul, Tur-Pah, and blue roots of kes, with fresh herb seasonings and colored salts — all simmering in the finest of vulo stock thickened with verr cream. Served in traditional footed clay bowls, the earthenware is the only link to the Gorean peasant who originated this dish. Ta-Grapes- These grapes hail from the isle of Cos and resemble grapes of Earth. They are used in making Ta wine, but are also a favored fruit to eat. Tabuk- The one-horned yellow antelope of Gor; the northern tabuk clearly a much larger and more dangerous variety. The tabuk is not domestically raised, so a camp would depend on the hunting of men for tabuk meat. The northern tabuk would not be found on the plains of Turia, although the smaller variety possibly might.Most often served grilled or roasted. Tarsk- This wild boar (occasionally domesticated) with 6 tusks has meat which is sometimes roasted whole and served with a larma in its mouth, but most often simply roasted or baked, and is often arrayed with Sul, Tur-pah, and peppers from the City of Tor. It can of course be served nearly any other way one would serve pork, i.e. as bacon or sausage. One way to cook this meat is roasted and stuffed with Suls and peppers, because of its salty nature. Another is to place chunks of the meat on spits, or roast over metal racks. Tasta- Similar to a caramel apple, soft, rounded, succulent candies, usually covered in a coating of syrup or fudge, rather in the nature of the caramel apple, but much smaller, and, like the caramel apple, mounted on sticks. Topsits- The fruit is small, about the size of a plum, with peach-like apperance. They are a variety of juicy citrus fruit, bitter but edible. Often they are dried and candied. Bushes of them are indiginous to the drier western valleys of the Cartius River.Tuchuks like to use them as a target for weapon's practice and in weapon skill contests. Also, betting on the number of seeds a specific fruit contains is a favored pastime. Because it has such high concentrations of Vitamin C, the tospit is always found on ships, and often called the seaman's larma. 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. These birds are served roasted or in a stew. Turnips- A sharp-tasting root vegetable; good for stews, staple of the peasants diet. Tur-Pah- A tree parasite from Tur host trees with curved, red leaves more or less oval-shaped. Tur-Pah, a vinelike tree parasite with curled scarlet, ovate leaves, rather lovely to look upon; the leaves of the Tur-Pah incidentally are edible and figure in certain Gorean dishes; such as sullage, a kind of soup. It is also used as a stuffing for tarsk meat, Verr- The mountain goat of Thentis, however smaller, less vicious varieties are bred and kept in pens. The meat can be eaten. Its milk can be used for drinking or the making of cheese and butter. In some lands, however, verr is considered too valuable to eat, such as in the Tahari. There, verr is raised for its milk and hair. Generalyy roasted, although it may be stewed. Vulo- A small pigeon-like bird which can be cooked (sometimes fried) and eaten. The very small eggs are cooked for breakfast by frying them in a large, flat pan. It takes several birds or many eggs to make a meal for the average Gorean.The brains, served hot and spicy, are a delicacy. Vulo is best when slaughtered and prepared on the same day. Roasted on a spit, fried, or baked, stuffed with herbs, grains and spices, or stewed. White-bellied Grunt- a large game fish which haunts the plankton banks to feed on parsit fish. Wingfish- A tiny blue salt-water fish found in the waters of Cos. Its liver is considered a delicacy in Turia. Served as either fried nuggets or as pate with small squares of Sa-Tarna toast. While preparing it, caution must be used to avoid the 4 poisonous spines on its dorsal fin.

Food and Drink of Gor A section on the Food and Drinks of Gor, and how to serve them..

Overall.....

Your serves exist to please Masters/Mistresses; double check for errors before hitting the "return" key with each post. A kajira must appear sensual, but always should remain respectful, graceful and elegant. If you are owned then you should have special elements to your serves that you use only for your Master/Mistress. As you move through your serve, take a moment to describe its form, your mood, how the surroundings affect you — close your eyes and paint a picture in your mind, then describe it. Remember that a serve is not only a show of respect but your chance to show your personality and sensuality on display for your owner's pleasure. Be proud of your unique style and individuality within the proper structure of the serve.

Some Pointers Before Serving

~ To chill a beverage or food, sometimes it is buried in cool, wet sands or placed in cold streams. Ice is not a common commodity on Gor. There is little cold storage on Gor. Generally food is preserved by being dried or salted. Some cold storage, of course, does exist. Ice is cut from ponds in the winter, and then stored in ice houses, under sawdust. One may go to the ice houses for it, or have it delivered in ice wagons. Most Goreans, of course, cannot afford the luxury of ice in the summer. ~ To check the warmth of a drink, the cup is commonly held to the slave's cheek. ~ When a beverage is sweetened, it is stirred after each measure of sugar, with a seperate spoon for white or yellow sugars. ~ When feasting, it might be important to remember this:  In a large house, with various slave girls, it is thought only an act of courtesy on the part of a host to permit a guest the use of one of the girls for the evening. Each of the girls considered eligible for this service, at one time or another during the evening, will approach the guest and offer him wine. His choice is indicated by the one from whom he accepts wine. ~ A small damp cloth is sometimes delivered to be used as a finger-napkin. ~ Akin to the custom of rose-water on old Earth, a bowl of scented water may be offered as an alternative to the finger-napkin. ~ Common serving vessels: flask, bota, goblet, tankard, footed bowl, small cup.

Service Outline

The basic outline of the serve can be used when serving any drink or food, because you add your own beauty. The following is the basic outline to follow when serving Gorean Masters. 1. Fetching the drink or food is your chance to describe yourself and the grace of your movements. 2. Selecting the serving vessel is your opportunity to show your dedication to perfection and dedication to the     One you serve through checking for style, imperfections, and ensuring cleanliness. Always wipe the vessel     clean... with a rep cloth, your silks, or even your hair. 3. Delivering the drink or food is another chance to show your grace, beauty, and style. 4. When you arrive at the Master/Mistress and kneel to a nadu position it is your opportunity to describe the     beauty of your body in more detail. 5. The vessel is drawn close, held to the slave belly with your hunger to please. 6. Touching the slave heart shows your devotion and love in your submission. Often held there for three beats     of the slave's heart. 7. To display affection and dedication, a kajira will kiss the body of a goblet (not the rim!) or serving bowl     before turning the spot kissed to the Master/Mistress and offering it. 8. Gracefully move to a position showing your submission with lowered eyes and offer the food/beverage with     hands raised over your head. 9. When the goblet/bowl is taken, return to the tower or nadu position and await release from service or your     next order.

Gorean Drinks

Gorean Foods

Ale- Quite popular in the North where it is served in tankards from large kegs. Gorean ale is closer to honey lager than to a typical beer; its deep gold color is owed to its brewing from the grains of Gor and hops imported from Earth in the early years. Be careful not to spill any of the full-headed beverage as you carry it to the Master. Bazi Tea- Bazi tea is similiar to orange pekoe tea found on Earth. The drinking of the tea symbolizes three stages of life. The first cup signifies the bitter first fruits of life. The second cup corresponds to the sweet contentment of adulthood. The third cup signifies the enlightenment that comes with experience and old age. The steps involved are quite intricate for the slave. While they are listed below, keep in mind that they are just bare bones steps. As with all serves, the Bazi Tea Ceremony is a reflection of the slave. Take the steps and make them your own. 1. Go to the serving area and place a teapot, three tiny cups and the jar of bazi tea leaves on a tray. Add to the     tray small bowls of white sugar and yellow sugar, and a spoon. 2. Go to the fire pit and fill the teapot with hot water. Swirl the water around and dump it out, then refill it with     hot water. 3. Carry the tray to the Master or Mistress. Kneel before them to prepare the tea. 4. Three pinches of bazi tea leaves are placed in each tea cup. Pour hot water into each cup and swirl it around. 5. Add one spoon of yellow sugar to the first cup, one spoon of white sugar to the second cup, and one of     each to the third cup. 6. Set aside the tea making supplies, then hold up the tray to offer all three cups to the Master or Mistress. Blackwine- This is the same as the coffee of Earth; on Gor, the beans are grown on the slopes of the Thentis Mountains and are smaller than the original beans brought long ago during the early voyages of acquisition. Blackwine is usually delivered with a small bowl of bosk cream (most often powdered) and 2 small bowls of sugar, one of white sugar, and one of yellow sugar, though it may be prepared at the sideboard to the Master's desires. Plain blackwine can be had even in lower-class taverns. In the desert, it is served in small cups, very hot, thick and sweet with sugar. The term "second slave" indicates a preference to drink it without sugar or milk. The phrase originated from the ancient tradition of having the sugar and milk placed in the cup by one slave, after which the beverage was poured into the cup by a second slave. Breeding Wine- Also called "second wine" it is made from the extract of the teslik plant and is a sweet beverage used in making a slave fertile. Ka-la-na- A rich wine made from the red ka-la-na fruit, the supremely regarded vintages originate from the vineyards of Ar. Most often served cool, but sometimes warmed — especially in Treve. It is often regarded a symbol of romantic love. Kal-da- A heated drink of cheap ka-la-na mulled with fruit slices and juices and spices. It appears much like the sangría of Earth, with pieces of the fruits and spices floating on top of the liquid. Though the particular spices and combination of fruits vary, most commonly topsit and larma with nutmeg and cinnamon are used. But make no mistake: Kal-da is a Warrior's drink, not suited to the tongue of a Merchant or Scribe. Often kal-da is consumed by Warriors of Tharna when reminiscent of their victory over the silver-masked Mistresses, and should therefore always be served only in a silver goblet (to harken back to the melting of the masks into collars). Larma Juice- Larma juice is kept in the cold room. Sometimes it may be purchased at roadside stands. Liquer- The thick, sweet liquer of Turia seems common in the southlands. Mead- A sweet drink fermented with honey most popular in Torvaldsland. Normally served in a drinking horn. Milk- May refer to the thick and sweet bosk milk, or verr milk which is much like goat milk, or the salty reddish milk of the sand kaiila. Paga- The common abbreviated form of Pagar-Sa-Tarna, literally meaning "pleasure of the life daughter"; the drink is considered symbolic of physical love. Paga taverns are a cross between a biker bar and brothel. Paga is a very strong alcoholic beverage distilled from the Sa-Tarna grain, and similar to whiskey of Earth. Paga is a rancid, lumpy brew, light golden in color, made only for the palette of strong Warriors; while it is often served warm, there are regional differences in taste and presentation. Sometimes in the popular halls it is served from a large pitcher, high-handled for dipping into a warming kettle to make it quickly and easily refilled before serving many patrons without the time to refill on each serve. Rence Beer- It may be rare off the Rence Islands, but there appears to be an alternative to common Gorean ale made from — what else? — the rence plant, upon which rencers depend for so much of their livelihood (food, shelter, clothing, paper, trade exports). Slave Wine- A much-watered-down ka-la-na, sometimes augmented with sip-root extracts as birth control. In general slavewine is given to make slaves hotter for their masters. Sul-Paga- This beverage is quite different from its rancid, lumpy cousin, pagar-sa-tarna; sul-paga is a strong, clear drink, popular among peasants and frequently served warm. Sul-paga is distilled from suls, rather than sa-tarna grain, and this nearly tasteless drink is said by some to be somewhat akin to Earth vodka. Ta-Wine- A dry wine made from ta-grapes grown in Cosian terraces. Turian Liquer- Turia is regarded as the Ar of the South and from it comes thick, sweet liqueurs sipped from tiny glasses. Turian Wine- A sweet syrupy wine, extremely thick. Rarely appreciated by the northern palette where it is regarded as "flavored and sugared to the point where one could almost leave one's fingerprint on their surface.