MEATS
Bosk: similar to earth's beef. A common meat on Gor, being cooked in various ways. It can be served roasted, or seared on a small iron grill with herbs and spices, using charcoal cylinders till the outside is black, crisp and flaky with the inside juicy, or roasted over an open fire drizzled with kalana and herbs. The Wagon Peoples exist almost solely upon it.
Tabuk: is a sweet meat due to the animal living off of sweet berries. It can be roasted or grilled.
Tarn - a rare delicacy eaten on the battlefield by Warriors after a battle. The tarn is roasted, cut into chunks and served with red (blood) gravy.
Tarsk: Similar to the boar, of earth, its meat is eaten in various ways, normally roasted over rence-root fire or baked, sometimes whole.
Tumit: A large, flightless, carnivorous bird hunted with bolas by the Wagon Peoples. The sport lies in who gets to eat that night, the hunter or the bird.
Verr: A mountain goat raised for wool, meat and milk. It can be roasted or grilled, steaks or whole legs are wrapped in leaves and steamed in the ground for a whole day, to prevent the meat from getting stringy. Tts milk can be used for drinking or the making of cheese and butter.
Vulo: A domesticated pigeon, raised both for its meat and for the eggs it lays. The meat may be roasted, fried, or used in a stew and the eggs used for cooking or baking. The brain of the Turian vulo is spiced and served as a dish and the livers used as bait for large game fish, such as the white-bellied grunt. The birds are also used by the haruspexes of the Wagon Peoples in taking of the Omens. Slaves may also be referred to as pretty vulos.
FISH/SEAFOOD
Eel: long snake like water inhabitant. Various types of eel are raised on Gor to be consumed. Many types are considered to be a delicacy. They can be boiled, fried or baked.
Oysters: Presumably much the same as oysters from earth, a delicacy. Found in the delta of the Vosk.
Parsit Fish: A light, flaky, delicate fish that is sometimes mixed, raw, into bondmaid gruel. In Torvaldsland, it is smoked and dried, stored in barrels, and used in trade to the south.
Sorp: A type of shellfish. It produces pearls and its blood is used as a dye for dyeing cloth blue. The shell of the sorp is large enough to be used as a throne by the rence people, and is also used to make jewelry and decoration. Sorp is used in soups and stews.
Vosk Carp: fish from the river Vosk can be served baked, fried or broiled.
White-bellied Grunt: a large game fish which haunts the plankton beds in the Polar North to feed on parsit fish. It's eggs are considered a rare delicacy.. like caviar.
Wingfish: A small blue four-spined fish, about the size of a tarn disk when curled in one's hand, it has three or four poisonous spines on its dorsal fin. It is regarded as a delicacy, its liver the delicacy of delicacies. Sometimes referred to as the songfish due to its whistling mating song. It is often roasted in an iron pan over the hearth.
FRUITS
Apricot: Not described but presumably similar if not identical to the same fruit found on Earth. It can be found sold in the markets of the Tahari.
Dates : The principal export of the Tahari. sold either by the basket or in pressed-date bricks. Dates are the oblong fruit that grow from the date palms. They are among the principle exports of the Tahari and are sold in varying quantities: tef (handful), tefa (tiny basket), huda (medium basket), large baskets, or pressed-date bricks. They may be served whole, in dishes, rolled in sugar, or as a part of a platter. One suggestion would be an arrangement of dates, sugared tospit slices, plums, grapes, and larma. Dates are also excellent when served with soft cheeses or when baked into tarts or pastries.
Ka-la-na Fruit: The red fruit of the Ka-la-na tree. Presumably sweet, it is used to make a type of wine as well as being edible on its own.
Larma: A brittle, hard-shelled fruit, the fleshy endocarp being very sweet and juicy. Women are sometimes referred to as larma as under their frigid exteriors, it is said, they are sweet and juicy. There are two types of the larma fruit on Gor. The type most commonly called for in the rooms is the succulent larma. It is a segmented, fleshy endocarp, often imagined as being similar to a citrus fruit, surrounded by a hard, brittle shell. When a female is referred to as a 'larma', it is meant that her frigid exterior conceals a quite different interior. Larma or other fruit may be offered by a kneeling slave to her Master in a silent plea for his sexual use of her. The second type, commonly called pit fruit, is more similar to an apple with a single seed.The succulent larma may be served whole (the brittle shell is easily broken), segmented, juiced, sliced, broiled (sprinkled with sugars which form a syrup), or as a sauce. The pit fruit may be served whole, sliced, juiced, stewed, baked (with sugars and spices for a wonderful dessert), or fried (as described in the books).
Melon: A yellowish red-striped fruit.
Nuts: Undescribed but presumably similar to an earth nut of some kind, possibly peanuts or cashews. It is an import of the Tahari.
Pit Fruit: Also known as the hard larma, this is a firm, single-seeded, applelike fruit.
Plums: No description given, presumed similar to earth plums.
Ram-berries: Small reddish berries with edible seeds, much like tiny plums excepting the many seeds within.
Red olives: Grown in Tyros, presumably the same as earth olives.
Ta-Grapes: Purple grapes grown on the terraces of Cos.
Tospit: Bitter but edible peachlike fruit about the size of a plum. It is yellowish-white in color.
VEGETABLES
Carrots: No description given, assuming is the same as the earth vegetable.
Garlic: Presumably the same as garlic on earth.
Katch: A foliated leaf vegetable, similiar to lettuce.
Kes: the salty blue secondary root of the kes shrub can be eaten and is a primary ingredient in sullage, a form of Gorean soup.
Kort: A large brownish-skinned, sphere shaped vegetable with a thick skin, usually six inches in width. It has a yellowish interior that is fibrous and heavily seeded. Usually served sliced (uncooked) with melted cheese and nutmeg over top.
Mushrooms: No description given other than it was prepared as a stuffed mushroom.
Onion: No description given, assuming it is similar to the earth onion.
Peas: Presumably the same as the earth vegetable. Steamed, simmered in some hot water, dried, put into soups, or put into breads and casseroles.
Peppers: Hot peppers found in the Tahari, used in cooking.
Radish: There are two types of radish, a sphere shaped version and a cylinder shaped variety.
Rence Cakes: A type of cake made from fried rence paste, on flat stones, often sprinkled with rence seeds.
Sul: A tuberous root of the sul plant, it is a Gorean staple similar to the potatoe.There are a thousand ways to prepare suls. It may be baked and served with melted bosk cheese, fried, roasted, stewed, distilled into sul-paga, and it is a principle ingredient in sullage.
Turnips: Presumably the same as on earth. Turnips are also an import to the Tahari region.
Tur-Pah: A tree parasite whose red, ovate, leaves are edible. Grows on the Tur tree; a main ingredient in sullage.
GRAINS
Biscuits: Flat pressed biscuits baked from Sa-Tarna flour.
Black Bread: A type of bread, not other otherwise described.
Chocolate: The beans originally taken from Earth, chocolate is now grown and used on Gor as well.
Pemmican: a soft cake that can be frozen in the winter to eat piece by piece.
Salt, Red: Known as the "Red Salt of Kasra" it contains ferrous oxide which gives it its color.
Salt, White: Untainted Sea Salt. The main type of salt found at the salt mine of Klima.
Salt, Yellow: A table salt mentioned and spoken of as "of the south" but not otherwise described.
Sa-Tarna Bread: Bread baked from Sa-Tarna grain. It is yellowish in color and usually split into eight divisions. It is baked as a round flat loaf.
Sa-Tarna Grain: A yellowish grain that forms a staple of the Gorean diet. Sa-Tarna (the Life Daughter), is the plant, the yellowish-grain of which forms the staple of the Gorean diet. The sa-tarna crop is grown in most regions of Gor, from the north region of Torvaldsland to the desert regions of the Tahari. The ground grain or meal is used in bread, biscuits, porridge, bond-maid gruel, or fermented and brewed into Sa-Tarna paga. The bread and biscuits are specifically mentioned as being flat, and so should be prepared either in the fashion of a cornbread or a flatbread. The bread is a round, flat loaf that is usually split into eight divisions. The biscuits are flat pressed.
Sugar: There are various colors of sugars, though their flavors are never spoken of. There is specifically mentioned four Gorean sugars though only two, white and yellow, are ever mentioned by color.
Tasta: Small, round, succulent candy coated in syrup or fudge and then mounted upon a stick for easy handling and eating. Literal translation is "stick candy." Dancer of Gor, page 81
DAIRY
Arctic Gant Eggs: eggs.
Bosk Cheese: Quite simply, cheese made from the milk of the bosk. Has a lighter taste than verr cheese.
Verr Cheese: See verr
Eggs: See Vulo
White Grunt Eggs: Perhaps comparable to caviar, as they are served with the first course during the dinner along with fruit and pastries.
SOUPS/PORRIDGE
Bondmaid Gruel: a thick greul that of dampened Sa-Tarna meal and raw fish.
Slave Porridge: Extremely nourishing though very bland porridge made for consumption by slaves. Sullage: a common Gorean soup consisting of three standard ingredients and, as it is said, whatever else may be found, saving only the rocks of the field
Sullage: a common Gorean soup consisting of three standard ingredients and whatever else may be found, saving only the rocks of the field. The principal ingredients of Sullage are the golden Sul, the starchy, golden-brown, vine-borne fruit of the golden-leaved Sul plant; the curled, red, ovate leaves of the Tur-pa, a tree parasite, cultivated in host orchids of Tur trees; and the salty, blue secondary roots of the Kes Shrub, a small, deeply rooted plant which grows best in sandy soil.
