A submissives journey - Gorean (Gor) Life - Food

Common serving vessels are: flask, bota, goblet, tankard, footed bowl, small cup.
Warning: at one point in time, I was (inaccurately it seems) taught to kiss the rim of a goblet... However, as portrayed in John Norman's novels it plainly states that a trained slave dares not touch her lips to the rim of a Master's goblet where his lips may touch (Captive of Gor, page 302).
Another fallacy that this kajira has finally found documentation regarding is the "proving" or "tasting" of a free person's drink (Guardsman of Gor, page 296).
To chill a beverage or food, sometimes it is buried in cool, wet sands (Slave Girl of Gor, page 73), or placed in cold streams. Ice is not a common commodity on Gor. "My house, incidentally, like most Gorean houses, had no ice chest. There is little cold storage on Gor. Generally food is preserved by being dried or salted. Some cold storage, of course, does exist. Ice is cut from ponds in the winter, and then stored in ice houses, under sawdust. One may go to the ice houses for it, or have it delivered in ice wagons. Most Goreans, of course, cannot afford the luxury of ice in the summer." (Guardsman of Gor, page 295)
To check the warmth of a drink, the cup is commonly held to the slave's cheek.
When a beverage is sweetened, it is stirred after each measure of sugar, with a separate spoon for white or yellow sugars. (Tribesman of Gor, page 89)
Common roasting technique: "The suspension of the meat reminded me of the way peasant women sometimes cook roasts, tying them on a cord and dangling them, before a fire, then spinning the meat from time to time. In this way, given the twisting and untwisting of the cord, the meat will cook rather evenly, for the most part untended, and without spit turning." (Renegades of Gor, page 120)
When feasting, it might be important to remember this: "In a large house, with various slave girls, it is thought only an act of courtesy on the part of a host to permit a guest the use of one of the girls for the evening. Each of the girls considered eligible for this service, at one time or another during the evening, will approach the guest and offer him wine. His choice is indicated by the one from whom he accepts wine." (Assassin of Gor, 89)
A small damp cloth is sometimes delivered to be used as a finger-napkin. "On the tray, too was the metal vessel which had contained the black wine, steaming and bitter, from far Thentis, famed for its tarn flocks, the small yellow-enameled cups from which we had drunk the black wine, its spoons and sugars, a tiny bowl of mint sticks and the softened, dampened cloths on which we had wiped our fingers." (Explorers of Gor, page 10)
Akin to the custom of rose-water on old Earth, a bowl of scented water may be offered as an alternative to the finger-napkin. "The petals of veminium... gathered in a shallow baskets and carried to a still, are boiled in water. The vapor which boils off is condensed into oil. This oil is used to perfume water. This water is not drunk but is used in middle and upper-class homes to rinse the eating hand, before and after the evening meal." (Tribesman of Gor, page 50-51)

Online Food & Drink "Serves"

Never use "copy/paste", always interact with your current surroundings and the one whom you serve. How could it be called "service" if not pondered and performed there at that moment for that person? Your serves exist to please the free person, double check for errors before hitting the "return" key with each post.
As you move through your serve, take a moment to describe its form, your mood, how the surroundings affect you. Close your eyes and paint a picture in your mind, then describe it. A kajira must appear sensual, but always should remain respectful, graceful and elegant.
If you are owned then you should have special elements to your serves that you use only for your owner. Remember that a serve is not only a show of respect but your chance to show your personality and sensuality on display for your owner's pleasure. Be proud of your unique style and individuality within the proper structure of the serve.

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