Liwadi Culture: Food

Table of Phonemes

IPA	/ä/	/b/	/g/	/d/	/e/	/ɛ/	/z/	/i/	/ɪ/	/j/	/k/	/l/	/m/	/n/	/ŋ/	/o/	/p/	/ɾ/	/s/	/t/	/u/	/w/	/h/	/ʔ/
Latin	A a	B b	G g	D d	E e	ė	Z z	I i	ı	Y y	K k	L l	M m	N n	Ń ń	O o	P p	R r	S s	T t	U u	W w	H h	ʻ

• This is a modified Cyrillic order.

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), 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) has a smokehouse (sonim rutiń).
  • The blood of the slaughtered animals is made into blood sausage (galen nutoy). If there is not enough blood for making sausage, then it is congealed (zorak) and fried or added to soups.
• Grasshoppers (dober), cicadas (wutin), locusts (wubur) and grubs (gepim), 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) is gathered from wild bees. Various tree saps (nopiʻ) are also used as sweeteners.
• Wild grains (repoń) are made into unleavened bread (kisal). Some of the bread is used to make beer (repim).
• 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 (ʻińap).
• Food is gleaned from the rivers and lakes: fish (gab), crayfish (ridul), frogs (zoʻar), turtles (zugar). If the village is near the ocean, the villagers can find fish, crabs (pińam), oysters (zogiʻ), and seaweed (tal ʻipay).

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 (voszumi) is eaten shortly after sunrise (domlime). Supper (borzumi) is eaten just before sunset (dompîŋo). These times take full advantage of daylight for work. A mid-day snack (zumduk), 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