Common Foods of Gor:
Bosk
: large, shaggy, long-horned bovine similar to the Earth cow; cattle; served as beef is served.
Fish
: many different varieties of fish are consumed. eg parsit - a silvery fish having brown stripes and wingfish - tiny blue
salt-water fish with 4 poisonous spines on its dorsal fin; its liver is considered a delicacy in Turia.
Kes
: a shrub whose salty, blue secondary roots are a main ingredient in sullage.
Kort
: a rinded fruit of the Tahari; served sliced with melted cheese and nutmeg.
Larma
: succulent fruit, rather like an apple; 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.
Ram-berries
: small, succulent purple berries.
Sa-Tarna
: grain, specifically wheat.
Sa-Tassna
: meat; food in general.
Slave Porridge
: 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.
Sorp
: a shellfish, common esp. in the Vosk river, similar to an oyster; like an oyster.
Sul
: starchy, golden-brown, vine-borne fruit; principal ingredient in sullage, a tuberous vegetable similar to the potato; often
served sliced and fried.
Sullage
: a soup made principally from suls, tur-pah, and kes, along with whatever else may be handy.
Tarsk
: porcine animal akin to the Earth pig, having a bristly mane which runs down its spine to the base of the tail.
Tospit
: a bitter, juicy citrus fruit.
Tur-pah
: an edible tree parasite with curly, red, ovate leaves; grows on the tur tree; a main ingredient in sullage.
Vulo
: a tawny-colored poultry bird, similar to a pigeon, which also exists in the wild, used for meat and eggs.
Common Drinks of Gor:
Bazi Tea
: an herbal beverage served hot & heavily sugared; traditionally drunk 3 tiny cups at a time, in rapid succession.
Black Wine
: coffee; traditionally served with red and yellow sugars and powdered bosk milk, and in tiny cups.
Ka-la-na
: a very potent dry white or red wine, made from the fruit of the Ka-la-na tree.
Kal-da
: alcoholic beverage made of ka- la-na wine diluted with citrus juices and mixed with strong spices, and served hot.
Paga
(abbr. of Pagar-Sa-Tarna, lit. 'pleasure of the life-daughter'): grain-based, lumpy distilled hard liquor akin to whiskey;
sometimes served warm, this is the drink most often served in Taverns.
Sul Paga
: alcoholic beverage made from suls; akin to vodka
The Bazi Tea Ceremony
The Bazi Tea ceremony is a very intricate and beautiful ceremony. It is the test of any good kajira. The drinking of the Tea in
accordance with the time-honored ceremony signifies the three stages of life, and the work and gains acheived in life. The first
cup signifies the bitter first fruits of life,the gain had from the work of others, bitter because it is taken not earned. The second
signifies the contentment of adulthood, the gain from the work of one's own hand, hard fought, but the gain is elusive. The third
cup signifies the enlightment that comes with experience and old age, the perfect union of one's own hard work coupled with
the knowledge that everyone needs help from others too.
The steps involved in the serving of the tea are quite intricate. Listed below are the bare essentials, keep in mind with this as in
any serve, one must make it their own, the ceremony is a reflection of the slave.
1.Enter the servery, and place a teapot, three tiny cups and a jar of Bazi Tea leaves upon a tray. Adding bowls of red and
yellow sugars, and a spoon.
2.Go to the firepit and fill the teapot with hot water, swirl the water around and pour it out, then refill the teapot again with hot
water.
3.Carry the tray to the Master/Mistress being served, kneel before them to prepare the tea.
4.Place three pinches of Bazi Tea leaves into each cup, pour hot water into each and swirl it around.
5.Add one spoon of red sugar to the first cup, one spoon of yellow to the second, and one spoon of each sugar to the third
cup. (note..the sugar may be added to each cup all at once..or inbetween the offering and drinking of one cup to the next).
6.Kiss the rim, and sip for purity, lifting each cup in offering, telling what each cup represents. (all three cups are drunk in rapid
succession)
NOTE: We believe that while there is no mention of red sugars in the scrolls, it may be that red sugar is really salt rather than
sugar .. it would explain the "bitter" first fruits of life etc .. and some urthen people do put salt into their coffee. Another note of
intrest is that as far as we know, the bazi tea ceremony was not written of in the scrolls either .. and believe that it, along with
the creation of "red sugars," is what we commonly refer to as an "IRC'ism" .. meaning that is where its origin began
