Liwadi Culture: Food

Table of Phonemes

IPA	/w/	/o/	/u/	/j/	/i/	/ɪ/	/k/	/g/	/ŋ/	/h/	/χ/	/ɣ/	/t/	/d/	/θ/	/ð/	/s/	/z/	/p/	/b/	/ɸ/	/β/	/e/	/ɛ/	/ä/	/l/	/m/	/n/	/ɾ/	/ʔ/
Latin	W w	O o	U u	Y y	I i	ï	K k	G g	Ń ń	H h	ḳ	ġ	T t	D d	ṭ	ḍ	S s	Z z	P p	B b	ṗ	ḅ	E e	ë	A a	L l	M m	N n	R r	ʻ
Arabic	و	وْ	وُ	ی	ى۬	ي	ک	ݢ	گ	ح	خ	ݗ	ط	ظ	د	ذ	ص	ض	ٮ	ﺏ	ڡ	ڢ	ه	ۃ	ا	ل	م	ن	ر	ع
Name	Wa	O	U	Ya	I	Ï	Ka	Ga	Ńa	Ha	Ḳa	Ġa	Ta	Da	Ṭa	Ḍa	Sa	Za	Pa	Ba	Ṗa	Ḅa	E	Ë	A	Nun	Mim	Lam	Ra	ʻan

Foods

• Obviously, the species of plants and animals that live on Litoria are not the same as those that live on Earth. I will, however, use English words to names the Liwadi plants and animals that resemble their Terran counterparts.
• The following vegetables are grown in the family's vegetable gardens: onions, cabbage, beets, and beans.
  • The harvested beets are stored and will last through the winter. The root is roasted and eaten either warm as a vegetable or shredded and cold in a salad.
• The following herbs and spices are available: white mustard, caraway, cumin, wild rosemary, angelica, and sage.
• The following potherbs (greens) are available for salads: caraway, white mustard, beet greens, and tansy.
• There are a number of species of flowers that are edible.
• The Liwadis make sausage (nutoy نوُطوْع), because it enables the meat to last longer. Upon bringing home fresh game, after a day or two of fresh meat, the remainder is made into sausage.
  • The sausages are made from the flesh. The internal organs are eaten fresh.
  • The cleaned intestines of the animal are used for the casing.
  • The sausages are fresh smoked and no cooking is needed. They can then be eaten uncooked or added to soups and stews. Every village (yiʻup ىى۬عهُٮ) has a smokehouse (sonim rutiń صوْنى۬م روُطى۬گ).
  • The blood of the slaughtered animals is made into blood sausage (galen nutoy ݢالهن نوُطوْى). If there is not enough blood for making sausage, then it is congealed (zorak ضوْراک) and fried or added to soups.
• Grasshoppers (dober ظوْبهر), cicadas (wutin ووُطى۬ن), locusts (wubur ووُبوُر) and grubs (gepim ݢهٮى۬م), when they are in season, are added to the menu.
• Nuts and fruits like apples and cherries are plucked in season. Eaten fresh at first, they are dried to keep over the winter.
• In the fall honey (giran ݢى۬ران) is gathered from wild bees. Various tree saps (nopiʻ نوْٮى۬ع) are also used as sweeteners.
• Wild grains (repoń رى۫ٮوْگ) are made into unleavened bread (kisalکى۬صال). Some of the bread is used to make beer (repimرهٮى۬م).
• In the areas where they are available, cattails are harvested for their stems, leaf bases, flower spikes, pollen and rhizomes.
• The Liwadis forage for mushrooms (ʻińapعى۬عاٮ).
• Food is gleaned from the rivers and lakes: fish (gab ݢاب), crayfish (ridul رى۬ظوُل), frogs (zoʻar ضوْعار), turtles (zugar ضوُݢار). If the village is near the ocean, the villagers can find fish, crabs (pińam ٮى۬گام), oysters (zogiʻ ضوْگى۬ع), and seaweed (tal ʻipay طال عى۬ٮاى).

Beverages

• If enough fruit is harvested, some of it is made into an alcoholic beverage which is sometimes flavored with flowers.
• Beer is brewed from bread.
• Tisanes are brewed from various species of leaves and flowers.
• Game is not dressed in the field so that the blood will be available for drinking to those back home.

Meals

• The Liwadis eat two meals a day. Breakfast (rotep pidod روْطهٮ ٮى۬ظوْظ) is eaten shortly after sunrise. Supper (epir uruk هٮى۬ر وُروُݢ) is eaten just before sunset. These times take full advantage of daylight for work. A mid-day snack, usually of fresh fruit or vegetables, may be taken, especially by the children.
• The Liwadis eat while seated on the floor around a rush mat on which are placed the various dishes of the meal.
• The only table utensil is the knife. Hands are used for every other eating task.

Liwadi Culture: Manners