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Message: <blockquote data-quote="taliesin15" data-source="post: 4325912" data-attributes="member: 22058">More on food. The cheapest meal at a tavern will be typical working class fare, i.e. gruel and maybe some stale bread. Or grilled rat on a stick. Take some time to think out depending on climate what the main alcoholic libation will be. Wine--must have suitable climate for grapes. Grains can be grown in many climes, but barley based ales are quite different from wheat-based. Most beer will be ale, lager (a relatively recent invention) takes cold fermentation. If there are apple or pear trees nearby, cider might be the ticket. Don't forget mead, libations from rice (sake), plums (plum wine & Slovakian brandy, assuming your campaign has distillation). Further, local climate will determine available food. Inland mountains you'd have more goat and sheep, by the coast, more seafood, near forests more game like venison, and so on.Also keep in mind that some foods sounding nasty to us modern humans were eaten (and still are in many parts of the world) with no problem. Insects are a major one--shrimp, crawfish and lobster are examples of water-dwelling insects. Also horse and dog. Gerbils and guinea pigs are considered delicacies in South America. In almost every other country (as opposed to the USA) of the world, eel and mutton are greatly relished. And then, dare I bring up, there's cannibalism. Though locals might have another name for manflesh. During the end of WWII, some Germans resorted to eating domestic cats (which reportedly tastes horrible, unlike most other cute looking animals), referring to them as "wolf-rabbit." The french film Delicattessan treats this topic, as does Jonathan Swift's brilliant essay "A Modest Proposal."</blockquote>

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