Sefdaanian Ethnography Chapter 6 - Food

Pronunciation table

peműko (labial)								riisűko (dental)								muitűko (alveolar)								vainűko (palatal)							ṡ̨uuše̋nos (vowels with प)								nı̋þo ṡ̨uuše̋nos (weak vowels)
p	b	f	v	m̃	m			t	d	þ	ð	ɫ	l			ṡ	ż	s	z	r	n			k	g	x	ƣ	h	ȝ			š	s̨			i	e	a	ɔ	o	u			ı	ɛ	y
प	ब	फ	भ	म़	म			त	द	थ	ध	ल़	ल			च	ज	स	स़	र	न			क	ग	क़	ग़	ह	य			स्व	स्य			इ ई पि पी	ए एै पे पै	अ आ प पा	ऒ ॵ पॊ पॏ	ओ औ पो पौ	उ ऊ पु पू			पं	पऺ	पॅ
/p/	/b/	/ɸ/	/β/	/m̥/	/m/			/t/	/d/	/θ/	/ð/	/l̥/	/l/			/ʦ/	/ʣ/	/s/	/z/	/ɾ̥/	/n/			/k/	/g/	/ç/	/ʝ/	/j̊/	/j/			/sʷ/	/sʲ/			/i/	/e/	/ä/	/ɒ/	/o/	/u/			/ɪ/	/ɛ/	/ʊ/

General Notes

• "Every culture tends to combine a small number of flavoring ingredients so frequently and consistently that they become definitive of that particular cuisine....It is these characteristic combinations of seasonings that clearly define each ethnic cuisine." - Elizabeth Rozin, Ethic Cuisine:The Flavor Principle Cookbook
• As each of the Loquent Peoples was created and they had settled in their respective ecosystems, they discovered the plants and animals that would best meet their needs. They investigated their assigned ecosystem to discover which plants grew best and which ones they preferred. Thus they created the flavor principles that best suited their temperament. This eventually gave rise to the special cuisines associated with each people.
• This does not mean that there is no sharing of dishes, but each people has some signature ingredients that they enjoy and which characterize their cuisines, in ways similar to the ways special ingredients characterize contemporary human cuisines. These signature ingredients comprise the flavor principle which is specific to the cuisine of each of the Six Peoples.
• Along with the special plant foods mentioned in the individual descriptions below, the following are available to all the Peoples:
  • Onions (kőőrmi), garlic (ɠa̋ngi), and ramsons (leena̋a̋li). Shallots were not part of the original food of the Peoples.
  • Other common vegetables are celery (selı̋ni), rhubarb (réuðselı̋ni), cabbage (kara̋mbi) and cucumbers (kı̋ki).
• The following herbs and spices are available to all the Peoples:
  • celery seed (sélinse̋e̋o), black mustard (ra̋ngi), white mustard (sina̋pi), capers (gőȝi), caraway (ɫeerse̋e̋i), cumin (gaműni), wild rosemary (diigűpi), dittander (dim̃e̋smi), lovage (t̨áátode̋gi), oregano (ǧárluƣsa̋mi), pepperwort (tiiðse̋e̋i), Swiss stone pine (ṡűli), sage (tefva̋li), red clover (tembőri), and fenugreek (me̋nti).
• The following pot herbs (greens) (ða̋a̋los) are available in various places for salads:
  • bracken (kaƣpa̋rti), caraway (ɫeerse̋e̋i), celery (selı̋ni), chervil (nuuva̋li), cicely (šaaðsűvi), common mallow (ma̋lǧi), common reed (rűli), cucumber (kı̋ki), dandelion (nűni), goat's beard (kiþnı̋hi), black mustard (ra̋ngi), white mustard (sina̋pi), pennycress (leefpaa̋li), primrose (pűi), rampion (m̃iiṡűki), sorrel (sűǧi), stinging nettle (na̋ti), tansy (xulkı̋ṡi), verbena (m̃e̋rbi), wall lettuce (lósnanva̋li), and water fringe (losba̋li).
• All of the Peoples, except the Hydorans and the Xylans, make sausage (ɔ̋ko), because it enables the meat to last longer. Upon slaughtering an animal (domestic or wild), after a day or two of fresh meat, the remainder is made into sausage.
  • The meat of all the herd animals (ta̋de) is available for sausage: unicorn, reindeer, horse, tur and yak. Various wild ungulates can also be used: wisent, aurochs, deer, antelope, boar.
  • The sausages are made from the flesh and not the internal organs, except for the liver. The liver is usually eaten fresh, but if enough animals are slaughtered at one time, there may be enough for sausage.
  • The cleaned intestines of the slaughtered animal are used for the casing.
  • The amount of fat will vary.
  • The sausages are fresh smoked so that no cooking is needed. They can then be eaten uncooked or added to soups and stews. Every commune has a smokehouse (piiƣde̋mo).
  • The Peoples' staple crop is used as the filler for the sausage, and various kinds of fruits and vegetables may be added.
  • The sausages are flavored with one or more of each people's trinity of flavors.
  • The blood of the slaughtered animals is made into blood sausage (seegɔ̋ko), using the Peoples' particular grain as a filler. If there is not enough blood for making sausage, then it is congealed (seeƣtűűro) and fried or added to soups.
• A portion of the available meat may be dried. This is done especially by the Humans, because this me̋vko is easily carried to the summer pastures.
  • me̋vko may be either sun-dried (suulme̋vko) or smoke-dried (muuxme̋vko). If the me̋vko needs to be kept for an extended period, it will also be salted (salme̋vko).
• All but the Xylans gather grasshoppers and cicadas when they are in season to add to the menu.

Basic Foods

The Ethrans

• Staple crop. The Ethrans chose a grain, buckwheat (Fagopyrum esculentum) (hőli), as the staple of their diet. Buckwheat figures in the morning meal as pancakes (raised or not) (dőőko) or porridge (holkűűzo) and in the evening meal as noodles (holpe̋e̋lvo).
  • The buckwheat starch is also made into a jelly, rather like tofu, which is served as a side dish.
  • The leaves are used as a pot herb and the seed sprouts for a salad.
  • The flour can be used as a thickening agent in soups and is used as the filler for the goosemeat sausage (hansɔ̋ko).
  • Buckwheat has a short growing season and two crops are harvested.
• Root crop. The Ethrans do not really need a root crop to tide them through the winter, because fresh vegetables are always available from their extensive greenhouses (zɔðde̋mo). However, they enjoy carrots (me̋aaṡi) as part of their diet. They are served raw alone or in a salad, or cooked as a vegetable or in soups.
• Protein. The Ethrans' special protein source, both meat and eggs, is domestic greylag geese (ha̋nse). Game birds, caught by their gyrfalcons (Falco rusticolus) (argı̋pe) for sport, are also enjoyed.
  • Geese and game birds are most often served grilled or preserved in goose fat.
  • A baked dish of goose and broad beans (Vicia faba) (va̋vi) is also a favorite.
  • Goose liver is made into a pâté (kááleeiðı̋mo), flavored with goose fat, onion, garlic and fenugreek. This is frequently eaten spread on a pancake and rolled up.
  • Goose blood is eaten as a soup, konȝőőno, black soup.
• Fat. For frying and for flavoring, rendered goose fat is used. Rose hip seed oil is also used on occasion.
• Fruit. The Pyrans cultivate the raspberry (Rubus idaeus) (putı̋mki) as their fruit of choice. The berries are used for a number of culinary purposes. Young shoots, harvested in the spring, can be peeled and eaten raw or cooked like asparagus.
• Savory spice. Crocuses (sı̋zi) (Crocus sativus) are grown for their saffron (árisa̋no), their characteristic savory spice. The crocuses are grown in the greenhouses of the ðűűnos.
• Sweet spice. Rose syrup and rose water.
• Sweets. The Ethrans use honey (me̋lno) exclusively as a sweetener. There are hives (de̋e̋ȝo) for the production of honey. The buckwheat flowers have a pleasant sweet honey scent from which bees produce a dark, strong honey. The typical dessert is a custard (tooldőṡo) made from goose eggs, sweetened with honey, or unsweetened and topped with rose syrup. The custard is baked in individual ramekins. As the only one of the People with access to snow and ice year-round, they also make a rose or saffron sorbet (maalȝe̋go), usually served together to experience the sharp difference in flavor.
• Vinegar. Their vinegar (sűűrt̬i) is made from mead (meðsűűrt̬i) .
• The flavor principle of the Ethrans is saffron, goose fat and onion.
• In their citadels the Ethrans have many greenhouses for growing the plants they eat.

The Pyrans

• Staple crop. The Pyrans chose a grain, rye (Secale cereale) (rűgi), as the staple of their diet. Rye is made into a flour from which many types of bread are made, such as hardtack (lemðőőno). There is also a flatbread (ruƣk̬a̋zo) which is baked on the hot floor of the oven. Every meal is accompanied by rye bread in some form.
  • The seed sprouds are put in salads.
  • Rye flour is used as the filler for the reindeer sausage (m̃aṡɔ̋ko).
  • Outside the da̋bo limits are the rye fields (ruƣva̋a̋ȝo). There are two crops of rye annually. Autumn-sown rye is ready for harvesting by the summer solstice. Spring-sown rye is ready for harvesting by the autumnal equinox.
  • After each harvest the reindeer are left to forage on the field residue. Each householder's alloted ryefield is surrounded by and divided in two by sloe hedges. When the reindeer are given access to the harvested field, the thorny hedges create a reindeer-proof barrier so that they do not have access to the other field of growing rye. An added bonus is that the reindeer manure fertilizes the fields.
• Root crop. The Pyrans grow parsnips (Pastinaca sativa) (nı̋pi) for their winter meals. They are harvested after the autumn frosts, but before the snow comes. The long tuberous root can be left in the ground when mature as it becomes sweeter in flavor after winter frosts. They can be eaten raw or baked, boiled, pureed, roasted, fried or steamed.
  • The leaves and young shoots are used either as a pot herb or as a salad green.
• Protein. Although they do eat venison, the Pyrans utilize their deer primarily for the milk which they use in the production of cheese (tűűro). Cheese constitutes a large part of their protein intake. They make a hard type (tiirtűűro) for grating and a soft type (maltűűro) for slicing and melting, but most of the milk is used to make a fresh cheese (m̃eztűűro).
  • Excess whey (ṡ̬e̋lo) is used to make a curd (te̋nko) food. In the autumn, as the weather cools, the reindeer herds are culled, and the meat is made into sausage.
  • Reindeer are slaughtered to keep the herds manageable. One of the calves is set aside for the winter solstice festival (hémsuxsa̋rno). The slaughtering takes place in the fall so that there are not too many reindeer to feed in the winter. Besides preparing the flesh for food, other parts of the body are used for food.
• Each householder keeps a small flock of ducks for their eggs. These are domesticated ruddy shelducks (Tadorna ferruginea) (þ̨a̋xe). This species was chosen for domestication because of its orangish plumage.
• Fat. Deer milk is churned to make butter (ȝɔ̋lo) but it is never kept in this form. Instead, it is clarified so that it will have a long shelf-life. It needs no refrigeration if kept in an airtight container to prevent oxidation. This ȝexȝɔ̋lo is ideal for frying because of its high smoking point. The remaining solids are a delicacy and are spread on rye bread.
• Fruit. The Pyrans cultivate the sloeberry (Prunus spinosa) (s̨őőfi) as their fruit of choice. Every house garden has a sloe tree which provides a readily accessible source of the sloe berries which are used especially for jams and preserves.
  • The edible flowers can be crystallized.
• Savory spice. Horseradish (Armoracia rusticana) (tőrbi) is the characteristic savory spice for the Children of Fire. The plant is fully hardy and can be left in the ground all winter to be harvested as required. The grated mash is used immediately or preserved in vinegar.
  • The leaves add a bit of zing to a salad. Mixed with chopped hard-boiled egg and clarified butter, it is served at the vernal equinox festival (késparsa̋rno).
  • The seed sprouts are eaten in salads.
  • Parsnip seed is used as a condiment, similar in taste to dill.
• Sweet spice. Fennel (Foeniculum vulgare) (maðűrki) is the sweet spice. Fennel is used in many ways and the anise-like flavor pervades the Pyran cuisine. The bulb is eaten raw or cooked in a variety of ways.
  • The dried or fresh leaves and seeds are used to flavor dishes.
  • Sprouted seeds are added to salads.
  • The venison sausage is fennel-flavored (máðurkɔ̋ko).
• Sweets. Every householder has a beehive on the roof.
  • Malt (ma̋lto) is extracted from the roasted germinated rye seed and used as a sweetening agent.
  • Sloe syrup is also used as a sweetener. The usual dessert is fennel-flavored or unflavored whey curd, topped with sloe syrup.
  • Sweetened sloes are used as a pastry stuffing.
• Vinegar. The Pyrans make their vinegar (ṡ̬elsűűrt̬i) from whey.
• The flavor principle of the Pyrans is horseradish, rampion root and clarified butter.
• The home gardens supply them with the vegetables they eat. These are supplemented by wild plants gathered from the fields and river banks.

The Hydorans

• Staple crop. The Hydorans chose a reed, the cattail (reedmace) (Typha latifolia) (kűrði), that grows so abundantly in their ecosystem, as the staple of their diet. The products of the cattail are a vital part of their diet.
  • In the early spring, the new white stems can be picked and eaten fresh or cooked.
  • The leaf bases can be eaten raw or cooked, especially in late spring when they are young and tender.
  • In early summer the sheath can be removed from the developing green flower spike when about 4"-5" long, which can then be boiled and eaten like corn on the cob.
  • In mid-summer when the male flowers are mature, the pollen can be collected and used as a thickener. The flowers themselves can be eaten.
  • The starchy rhizomes of the cattail, gathered in the cold weather, are peeled and cooked like potatoes.
  • Because of the many uses of the cattail, it figures prominently in their culture and is known as "the gift of Neerus" (neerdőőo) and is the emblem of the Hydorans.
• Root crop. The tubers of the arrowhead (Sagittaria sagittifolia), with a taste somewhat like potatoes, are roasted. They are also dried and ground into a powder and used as a gruel.
• Protein. Their environment has determined the protein source of the Hydorans, water animals, mainly fish, frogs, and crayfish. They are especially fond of eel (mala̋ne). In the warm weather these meats are eaten raw. They are also pickled in a marinade of vinegar and watercress. While the weather is still warm, these meats are dried (mı̋mṡo) to preserve them for use during the cold weather. Any of these meats caught in the winter are grilled as oil is hard to come by and boiling uses more fuel.
  • Fish roe, when available, is eaten either cooked or raw.
  • The Hydorans also make a fish sauce (ga̋ro) from the intestines of the fish, which is used as a condiment at supper. The flavor will vary from lake to lake depending on which species of fish are available.
• Fat. Cattail seeds can be expressed to obtain oil, although it is rather tedious work. A fish oil can be expressed from the flesh of young Wels catfish (Silurus glanis) (silőrse). Not only are the older fish less palatable, but they are also dangerous to people the size of the Hydorans. An adult Wels catfish can be upwards of five feet in length and weight as much as 140 lb., larger than any Hydoran.
• Fruit. The cranberry (Vaccinium oxycoccos) (kite̋m̃i) is the favorite fruit of the Hydorans. The cranberry is the only plant that the Hydorans actively cultivate. When a new na̋a̋do is established, cranberry bushes are planted on the shore of the lake within easy access. The Hydorans make a cranberry relish.
• Savory spice. Watercress (Nasturtium officinale) (nerm̃a̋ti) is used as a savory spice. The leaves are eaten either raw or cooked and have a strong hotness.
  • The seeds are ground and mixed with cold water and used like mustard.
• Sweet spice. Water mint (Mentha aquatica) (m̃eþże̋li), which grows profusely in water environments, is the characteristic sweet spice of the Hydorans. The mint is used to make a sauce that is eaten with fish.
• Sweets. Cattail root, crushed and boiled, yields a sweet syrup. The typical dessert is a dish of mashed cranberries, sweetened with mint-flavored cattail syrup.
• Vinegar. The Hydorans make their vinegar (kítem̃sűűrt̬i) from cranberries. It is used mainly to pickle fish.
• The flavor principle of the Hydorans is watercress, cattail seed and cattail root.
• A major portion of the vegetarian part of the diet consists of various species of freshwater algae.

The Humans

• Staple crop. Humans chose a seed, lentils (Lens culinaris) (eda̋a̋ki), with their distinctive earthy taste, as the staple of their diet. Although the lentils are used in soups and stews, they are primarily used to make lentil bread (édaaxk̬a̋zo). The lentils are pulverized and water and salt are added to make the dough. This is then baked on a flat pan (ı̋ı̋ɫo) over the fire hole (aaþm̃űɫo). The planting and harvesting of the lentils is the work of the women. Surrounding the ṡe̋imo are the lentil fields (édaaxva̋a̋ȝo).
• Root crop. The Humans cultivate beets (Beta vulgaris) (sı̋ı̋ri), as a supplement to the lentils, to see them through the winter. They may have chosen this root crop because of its deep red color. The harvested beets are stored in holes in the walls of the arge̋l̨o and will last through the winter. The root is roasted and eaten either warm as a vegetable or shredded and cold in a salad. Some of the beets are pickled. Beet leaves are eaten raw in a salad or cooked.
• Protein. Game taken ahorse is the main source of the Humans' protein, especially with the aid of their golden eagles (műire). Horses are slaughtered to keep the herds manageable. The slaughtering takes place in the fall so that there are not too many horses to feed in the winter. One foal is set aside for the midwinter festival.
  • Lentils are used as the filler for the sausage.
  • In the spring, the eggs of partridge, grouse and pheasant are collected. A nest is never left totally empty. Eggs marinated in pickled beet juice (suurtőőlo) are a delicacy.
  • When herding the horses on the steppes, the men take with them sausage and édaaxk̬a̋zo. Mare's milk is always available.
• Fat. The springtime proliferation of poppies (Papaver rhoeas) (ma̋a̋ki) enables the Humans to harvest the seeds from which they express poppy seed oil.
• Fruit. The cherry plum (Prunus cerasifera) (lı̋ı̋m̃ki) is the fruit of choice of the Humans. The plums are picked at the end of autumn (7/23-9/22). The ripe plums are used to make a sauce (liim̃kɛpı̋so) for the grilled meat.
• Savory spice. Caraway (Carum carvi) (ɫeerse̋e̋i) is the savory spice that flavors their meat dishes and lentil bread.
• Sweet spice. Poppy seeds are used for the sweet spice. The leaves are either cooked or used in a salad.
• Sweets. Distillation of the petals of the poppy produces a sweet red syrup. Sweet desserts are flavored with poppy seed. When served as a dessert the ííɫeda̋a̋ki or múseda̋a̋ki batter is sweetened with poppy syrup and the cakes are rolled in poppy seeds or spread with cherry plum jam.
• Vinegar. The vinegar is made from cherry plum juice (liim̃kɛsűűrt̬i).
• The flavor principle is red beet, caraway, and ramsons fried.
• Their gardens supply them with the vegetables they eat. Wild plants are gathered as desired from the steppes.

The Xylans

• Staple crop. The Xylans are vegetarians. They chose the chestnut (kasta̋no), the fruit of the ubiquitous chestnut trees (Castanea sativa) as the primary staple of their diet. Other nuts (sı̋ṡo), especially acorns, are also used. The tannins present in acorns do not affect the Xylans and they seldom leach the acorns. They make a jelly from acorn starch. It is made unsweetened and flavored with juniper, then served with an assortment of cooked vegetables. Chestnut flour is used to make bread.
• Root crop. The Xylans have no need for a root crop, since the nuts store well through the winter.
• Protein. These various nutmeats (siṡe̋do) constitute their primary source of protein. They also harvest morels and other fungi in their forests.
• Fat. The Xylans seldom cook their food and so have little need for culinary fat. Plenty of dietary fat is obtained from nut meats. However, when oil is needed, the Xylans press acorns and other nut kernels, especially the hazelnut (Corylus avellana) (kősli) to obtain cooking oil.
• Fruit. The Xylans enjoy the wild cherry (Prunus avium) (kɔ̋ni) as their favorite fruit. An edible gum is obtained from the wounded bark, although a Xylan would not wound a tree deliberately.
• Savory spice. The juniper berry (Juniperus communis) (ele̋ni) serves as the Xylans' savory spice.
• Sweet spice. Wild angelica (Angelica sylvestris) (ṡ̬e̋nði), is the Xylans' sweet spice.
• Sweets. Tree sap, especially that of the various species of maple tree, is used as a sweetener either in liquid form or crystallized. A sugar can be obtained from chestnuts.
  • Peeled stalks of angelica (Angelica sylvestris) are crystallized in honey and used as a sweet. The stems are best harvested in the spring.
  • The acorn jelly is sweetened with sap and mixed with bits of cherries and crushed nuts before gelling.
• Vinegar. They make their vinegar from tree sap (piiþsűűrt̬i). Most of the time they flavor it with juniper.
• They also have access to all sorts of fruits, leaves, etc., in their forests.
• There is no Xylan flavor principle, since they rarely cook their food.

The Lithans

• Staple crop. The Lithans chose hemp seed (Cannabis sativa) (kana̋pi) as the staple of their diet. This they make into an unleavened bread. Hemp seeds can be eaten raw or sprouted. They can be parched and eaten as a condiment or made into cakes and fried. The fresh leaves can also be consumed in salads or cooked.
• Staple root. The Lithans discovered that mushrooms would flourish in their caves and mines and they developed varieties of many sizes, colors and flavors. These they grow in place of a root crop. The mushrooms are dried for use throughout the winter.
• Protein. Lithans obtain animal protein from the occasional slaughter of a tur or yak. Turs and yaks are slaughtered to keep the herds manageable. The slaughtering takes place in the fall so that there are not too many to feed in the winter. Hemp flour is used as the filler for the sausage.
  • A yak calf is set aside for the winter solstice festival.
  • In the spring, wild bird eggs are collected.
  • Cheese is made from yak milk.
  • Each householder keeps a small flock of domesticated hazel grouse (Testrastes bonasia) (ere̋mbe) for their eggs.
• Fat. The Lithans press oil from hemp seeds and apple seeds. Butter is made from yak milk and clarified.
• Fruit. The Lithans enjoy the apple (Malus seviersii) (abe̋li) as their favorite fruit.
• Savory spice. The caper berry (Capparis spinosa) (gőȝi) is the characteristic savory spice. The flower buds are pickled and used as a flavoring in soups, sauces and salads. The young fruits and tender branch tips are pickled and used as a condiment. The flower buds are harvested in the early morning and wilted before pickling in salt and/or vinegar. Dried caper leaves are used as rennet in the making of cheese.
• Sweet spice. Sweet violet (Viola odorata) (s̨űmi) is the Lithans' favorite sweet spice. The plant is an excellent ground cover and the householder surrounds her home with these flowers. Available all through the winter, its young leaves and flower buds may be eaten raw or cooked. The leaves have a very mild flavor and make a very good salad, together with the flowers and other greens. The leaves contain a soothing mucilage and, when added to soup, thicken it in much the same way as okra. The fresh flowers are used to flavor and/or decorate puddings and other desserts.
  • Coincidentally, although this plant can have either purple or white flowers, only the purple ones are used by the Lithans. Purple is the Lithans' color.
• Sweets. Sugar is made from the sugar beet šaaðsı̋ı̋ri (Beta lomatogona. Hemp syrup and violet syrup are also used as sweeteners.
• Vinegar. They make cider vinegar from apple juice (ábelsűűrt̬i ). Pickled mushrooms are a specialty.
• The flavor principle is capers, acid-set cheese and garlic.
• The Lithans also have gardens which provide them with the vegetables they enjoy.

Basic beverages

The Ethrans

• Roses are grown in profusion in all the citadels. From these are made both hot and cold beverages.
• Alcoholic beverages
  • The Ethrans brew an alcoholic beverage from honey known as mead (me̋ð̬o), both still and sparkling. This mead is flavored with rose.
  • They make a liqueur from the petals (t̨aaþsőgo).
  • They make a sweet wine (m̃e̋ino) from the petals.
  • Their beer is made from buckwheat (holsa̋xo).
• Tisanes.
  • The Ethrans of each citadel make a tisane (de̋po) from rose hips as their hot beverage of choice.
  • And this tisane can be chilled, and perhaps sweetened, for a refreshing cold beverage.
  • They also make a tisane from buckwheat and from raspberry leaves.

The Pyrans

• Alcoholic beverages
  • The Pyrans brew rye beer (ruƣsa̋xo), using malt from germinated rye seed.
  • They make a liqueur from sloe berries (s̨óóft̨aaþsőgo).
  • However, the most common drink is kvass (k̬aþrűgo), made from fermented rye bread, although the ABV is only about 1%. Sometimes it is flavored with fennel.
• Tisanes.
  • A hot tisane is made from the sloe berries.
  • A chilled sloe tisane is drunk as a cold beverage.
  • Fennel leaves or seeds make a pleasant-tasting herbal tea.

The Hydorans

• Alcoholic beverages
  • The Hydorans make a fruit wine (kítem̤̃e̋ino) from cranberries.
• Tisanes.
  • Mint tisane is their hot beverage of choice. A tisane is also brewed from cranberry leaves.
  • A cooled mint tisane is drunk as a cold beverage.

The Humans

• Alcoholic beverages
  • The Humans make a kefir, from mare's milk (giba̋iro).
• Other.
  • The cherry plum is used to prepare a cold beverage, either the juice by itself or as an ade.
  • The Humans drink mare's milk as a hot beverage.
  • In the spring, when eggs are available, an eggnog is made, sweetened with poppy syrup.

The Xylans

• Alcoholic beverages
  • The Xylans make a beer from the needles of evergreens, especially of the spruce (élensa̋xo).
• Tisanes.
  • The acorn, when dried and powdered and, in this case, leached, is used to brew a hot beverage similar to coffee.
  • They also brew a spicy tea from juniper berries.
• Other.
  • The Xylans make a cold beverage from the sap of various trees, most especially the silver birch (Betula pendula) (verƣɛpőőȝo).

The Lithans

• Alcoholic beverages
  • The Lithans make their beer from hemp (kánafsa̋xo).
  • The Lithans also make an apple cider (k̬asábelpőőȝo).
• Tisanes.
  • They drink a hot tisane made from sweet violet flowers and/or leaves (s̨umde̋po), sweetened or not with honey. A tisane is also brewed from apple leaves.
  • The same is drunk as a cold tisane, sweetened or not with honey.

Meals

• All the Peoples, but the Xylans, eat two meals a day. Breakfast (aaȝe̋do) is eaten shortly after sunrise (ne̋e̋da). Supper (dőrk̬o) is eaten just before sunset (dűűa). These times take full advantage of daylight for work. A mid-day snack (e̋ðko), usually of fresh fruit or vegetables or of bread, may be taken, especially by the children. This snack may be taken by a worker to his place of employment.
• The Xylans eat whenever they want.

The Ethrans

• The refectories in the citadels are furnished with a number of tables and chairs at which the Ethrans eat family-style. The food is placed on long tables and the Ethrans serve themselves from this buffet (niixse̋ro).
• The tableware consists of fine china dishes and real silver eating utensils (eðne̋uðlo).
• The typical meal is goose served in a variety of ways, perhaps grilled or roasted.
• This is accompanied by an assortment of vegetables, raw or cooked.
• This is eaten with buckwheat bread (holðőőno) or noodles (holpe̋vo).

The Pyrans

• The Pyran family sits around a family dining table.
• Dishes and cups are made of pottery. Eating utensils are made of wood or antler. Knives are made of flint or of metal bought from the Lithan traders.
• The typical meal consists of a cheese dish, often served as a fondue (taam̃tűűro). There may be eggs or, on occasion, some duck meat.
• This is accompanied by an assortment of vegetables, raw or cooked.
• This is eaten with rye bread (ruƣðőőno).

The Hydorans

• The Hydorans eat while seated on the floor. A rush mat is set before each of them on which are placed the various dishes of the meal.
• The Hydorans seldom use table utensils except for a spoon.
• The typical meal is fish served in a variety of ways, perhaps grilled or, more usually, in a kind of soup (sűűpo) or bouillabaise (d̨aƣdűƣo) (hence the spoon).
• This is accompanied by an assortment of vegetables, raw or cooked.
• This is eaten with cattail bread (kurðőőno) made from cattail pollen flour.

The Humans

• The Humans eat while seated on the floor around a wooden table.
• Dishes and cups are made of pottery. A knife, fork and spoon, made from bone, are the utensils used.
• The typical meal consists of some cut of grilled meat, either horse or game. There may be fresh cheese made from mare's milk.
• This is accompanied by an assortment of vegetables, raw or cooked.
• This is eaten with lentil bread (édaxðőőno).

The Xylans

• The Xylans are vegetarians who live isolated lives so their dining habits are individual. They eat sitting, standing, walking. They use whatever utensils are needed. Their jaws are powerful enough to crack open acorns. The major portion of their food is eaten raw.

The Lithans

• The Lithans eat much like the other familial Peoples, on chairs at a table.
• Metal dishes, knives, forks and spoons are the utensils used.
• The typical meal consists of a mushroom stew, often supplemented with hare or even yak or tur meat.
• This is accompanied by an assortment of vegetables.
• This is eaten with hemp bread (kánafðőőno).

Sefdaanian Ethnography Chapter 7 - Manners