Life in the 24th Century, part I: What’s for dinner?

What makes today’s food culture possible in the western world is mass production of foodstuffs and globalization. In the world of Lions of the North, there’s no mass production anymore and overseas trade is limited.

Staple foodstuffs of the age are root vegetables, grain products and fish. Meat is expensive and with no electricity, it needs to be preserved to not spoil. Vegetarianism isn’t exactly unheard of, either, except no one really calls it vegetarianism.

If we take a look at what an average farmer eats daily, we could see a menu like this:

Breakfast is black bread with butter, cheese,  a sausage and some form of porridge. If he can afford it, he might have a cup of coffee or tea. Coffee and tea come to the North via the Novgorodian traders and while it’s a luxury product, it’s not especially expensive compared to many other things. Other alternatives are beer, milk or water.

For lunch, he might have fish soup with a bit of cream and butter in it. The soup contains some kind of fish, potatoes, turnips, onions and whatever spices he might have.

Dinner is usually eaten when it gets dark outside. Typically, people have two or three courses at dinner if they can afford it. Soups like borsch are typical as entrees, while the main course might consist of boiled potatoes, pickled herring, sausages, beans and maybe a slice of lamb.

The average people rarely eat beef since cows are more useful for dairy production. Instead rabbits, sheep, pigs and goats are raised for meat since they’re low maintenance and cheaper. Both on the coasts and inland, people eat lot of fish. Ocean fish are sometimes pickled, while freshwater fish are always smoked or otherwise prepared for consumption.

The upper classes eat more meat in general and drink more coffee and tea. The upper classes can also afford imported Pomeranian wines, more different kinds of spices, milk in the winter and other more marginal products.

It’s worth noting that peppers of different sorts are common as houseplants and used for spicing foods, so food in the 24th century is frequently spicier than current foods.

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