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Food and the Fantasy Races Dwarves Elves Gnomes Halflings Orcs Home |
A dwarven toast often said before meals 
Dwarfs are best known for living below the earth, in great caverns and mines, in rugged mountain ranges. Due to this type of terrain some types of food are necessarily acquired from trade and import. This does not mean that dwarfs cannot be self-sufficient. In times of war or isolation the dwarfs diet change only slightly. The most notable import is usually grains since this is difficult to grow in rocky terrain.
Dwarfs usually eat two large meals, one in the morning and one in the evening, and a small midday meal. The midday meal usual is eaten during a short break from work and consists of bread and cheese. Dwarfs raise quite a few domestic foods including goats, hogs, and chickens. Beef and larger animals are not found on the dwarf’s table. Sheep are not raised but wild ram is often hunted for food. There are usually a smaller variety of vegetables in a dwarven meal. Wild vegetables are gathered from the surrounding terrain and some types are grown in terraced gardens within dwarven communities. Root and vine crops are most commonly grown due to limited space. Some common dwarf vegetables: Peas, Onions, Garlic, Beets, Squash, Gourd, Pumpkin, Carrots, Beans, Celery (wild), Greens (wild), Parsnips, Shallots, and Turnips. Within many dwarf mines are ‘dry vaults’. These large stone rooms are engineered to stay cool and dry. When sealed within these rooms, food will stays fresh and free of vermin for long periods of time. Mushrooms: Dwarfs unique habitat of mines and caverns, have allowed them to develop mushrooms and other fungi as a food source. Dwarfs often farm several varieties of these delicacies. Lichen Flour: Although some grains are imported and ground into flower, dwarfs also use several species of lichen which are ground to create a unique and falvorful flour. Stone Bread: This bread gets its name from its hard crust and dark color. It is a crusty bread, mildly leavened, heavy in texture, and preserves well. This is a common bread in most dwarven communities and often used for trail rations due to its ability to travel well. (traditonal stone bread is made with lichen flour) Bread Soup: recipe Thriftiness is a strong trait among dwarves, and throwing away leftover food is unheard of. This thick soup is one way of using up leftover bread. Chuf: A firm, sharp, aged cheese of the dwarves. Similar to cheddar, it preserves well and is a favorite for the midday meal. This cheese is often soaked in brine and smoked so as to preserve it even longer. Kuri: A thick dwarven stew Stonegrass Soup: recipe Stonegrass is a versatile lichen used by the dwarves for many things. This is a tasty and nourishing soup. Dirsek: information A preserved vegetable used when fresh is unavailable or for trail rations. Often made from turnips, beets, carrots, or parsnips. |
