General What is your most common food or drink in The Third Imperium?
- Thread starter Spinward Scout
- Start date
Condottiere
SOC-14 5K
Recent reports of espionage tends to indicate a need to monitor them.
The Vilani Chef
SOC-5
What a good catch! The clever clogs who wrote the Vilani Glossary and Grammar proposed eight Vilani-style beers: gunika mase (a hot beer, served as an aperitif), kam rige (slow beer), kas (beer), marshu (desert beer), nasharas (fizzy beer), nekrishari (lambic or sour beer), rasri (soft beer), and shekisasaa (hopped beer).
That's a lot of beer.
I love your link; that's a thoughtful take on fermentation in the far future.
Black Vulmea
SOC-12
You forgot kasgig, "black beer - strong, dark, usually sweet," which is the favorite of a couple of my characters with Vilani roots.
One of my current characters, Ree Azzer - his surname is suggested to have been Azuur in generations past - has Homebrewing-4 as one of his background skills. Between Ree's homebrewing talent and his wife Lishda's Horticulture-4, they have a really good time together.
If anyone was ever the right audience for that post, it's The Vilani Chef!
Condottiere
SOC-14 5K
Casu martzu[1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. 'rotten/putrid cheese'), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots).
Derived from pecorino, casu martzu goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly of the Piophilidae family. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called làgrima, Sardinian for "teardrop") seeping out. The larvae themselves appear as translucent white worms, roughly 8 mm (5⁄16 in) long.[2]
When consumed, the larvae can possibly survive in the intestine, causing enteric pseudomyiasis;[3][4] however, no cases have been linked to the cheese.[5] Additionally, these larvae can carry harmful microorganisms that may lead to infections. Due to these risks, Italian authorities have banned the sale of this cheese, deeming it dangerous. Consequently, it is also prohibited across the European Union, as EU food safety regulations mandate that only food safe for consumption can be sold.[4]
Variations of this cheese also exist in Corsica, France, where it is called casgiu merzu;[6] it is especially produced in some Southern Corsican villages like Sartène.[7]
Derived from pecorino, casu martzu goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly of the Piophilidae family. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called làgrima, Sardinian for "teardrop") seeping out. The larvae themselves appear as translucent white worms, roughly 8 mm (5⁄16 in) long.[2]
When consumed, the larvae can possibly survive in the intestine, causing enteric pseudomyiasis;[3][4] however, no cases have been linked to the cheese.[5] Additionally, these larvae can carry harmful microorganisms that may lead to infections. Due to these risks, Italian authorities have banned the sale of this cheese, deeming it dangerous. Consequently, it is also prohibited across the European Union, as EU food safety regulations mandate that only food safe for consumption can be sold.[4]
Variations of this cheese also exist in Corsica, France, where it is called casgiu merzu;[6] it is especially produced in some Southern Corsican villages like Sartène.[7]
