scale within a single course.
“A meal can consist of many different courses,” he went on enthusiastically, “five, eleven, or even more, so that the event can last for hours. With the larger and more complex meals, which often have the secondary political and psychological function of impressing the guests with their host’s or its organization’s or tribe’s wealth, the diner is not expected to eat everything that is set before it; and great gastronomic discomfort would ensue should it try. Personally, I am not in favor of such over-large and wasteful meals, favoring as I do quality rather than quantity. Nevertheless, each and every course is meticulously prepared and served with the proper accompanying—”
“Off-worlders waste so much of their lives eating,” Remrath broke in, “how did you find the time to build starships and carts that float on air and your other technical marvels?”
“We use these things without needing to understand them,” Gurronsevas replied. “They are built to save time, not waste it, so that we can have more of it to enjoy the lasting pleasures of life, like eating.”
Remrath’s reply did not translate.
“There are other pleasures,” Gurronsevas admitted, “especially those associated with procreation. But these cannot be indulged in continually, or with great frequency, without incurring severe debilitation or some other health penalty. The same applies to the exciting or dangerous activities of, say, mountain-climbing, sea-diving or flying in unpowered aircraft. The principal excitement of those occupations is that the entity concerned is pitting daring and skill against what can often become a life-threatening situation. The mental and physical coordination required for these activities deteriorates with age, but with age the ability to appreciate the pleasures of good food and drink increases with practice. And they are pleasures which can be repeatedly indulged to satiety and which, when the proper foods are ingested regularly and in the correct amounts, can significantly extend your life.”
Remrath said quietly, “Eating this stuff, eating raw vegetables, will keep my body young and fresh?”
“If they are eaten from an early age and throughout maturity,” Gurronsevas replied, “they will keep you younger and fresher for a much longer time. Especially if you learn to eat vegetation exclusively, as I prefer to do. Our own healers agree on this, and I have personal experience of cooking for aging beings where such was the case. But I must be truthful. Changing your eating habits would not mean that your people would live forever.”
Remrath returned its attention to the tray Gurronsevas had prepared with such care, then said sourly, “If they have to eat this stuff, they would not want to.”
Gurronsevas thought that he had received more professional insults since coming to Wemar than in all of his past life. He indicated the tray and returned firmly to his subject.
“As I was saying,” he said, “a meal normally consists of three courses. The first, which I have already described, is a small, fresh-tasting starter designed merely to sharpen rather than blunt the appetite.
“It is followed by the main course,” he continued, “which is more nutritious and varied regarding its ingredients and, as you can see, much more bulky. Here again the visual presentation is important and you will recognize most of the vegetables, although you are not used to seeing some of them in this under-cooked form. This was done so that each variety could be placed separately on the platter, which adds to the visual effect as well as allowing the vegetables to retain their individual tastes, which would otherwise be diluted or lost if they were to be mixed together in a stew. As in your stew, the principal vegetable used is the orrogne. It is, if you will excuse me saying so, a particularly bland and tasteless vegetable which I have sliced and dry-cooked, we call it roasting, after brushing on a little oil of crushed glunce berries, which you do not appear to consider a food, to avoid charring. The orrogne taste remains the same, but with the surfaces crisped and covered by a film of oil, I think you will find it more interesting to eat …”
“It has an interesting smell,” said Remrath, inhaling loudly through its nose and bending over the tray.“… Especially,” Gurronsevas went on, “in conjunction with the dark red jelly, which was also made from local — no, don’t eat it directly with a spoon. Use your food spike, select a portion of vegetable and touch it lightly against the jelly. It is similar to Kelgian sarkun, or strong Earth mustard, and is very hot on the tongue—”
“
“I may have miscalculated the level of sensitivity of the Wem palate,” Gurronsevas said apologetically, “or I will need to reduce the proportion of powdered cressle root or, as with any new ingredient, the jelly may be an acquired taste. The liquids in the beakers have each been flavored with the juice of two different berries, one bitter-tasting and the other slightly sweeter and aromatic. Your names for them are unknown to me because you do not use them in the kitchen, but the healers on the ship say that they are harmless to the Wem.”
Remrath did not reply. It had speared another slice of roasted orrogne on its eating spike and was touching it carefully to the jelly. Its other hand was holding the beaker close to its mouth as if in readiness to extinguish another fire.
“Your mountain spring water is cold and fresh and makes a fine liquid accompaniment to a meal,” said Gurronsevas, “but by the time the water is being drunk it has become tepid and uninteresting. The flavoring is an attempt to give it an appeal that is not dependent solely on its low temperature and, hopefully, to stimulate the taste sensors to a greater appreciation of the accompanying food. On many other worlds the preferred accompaniment is wine, which is a liquid containing varying proportions of a chemical called alcohol that is produced by fermentation of certain species of vegetation. There are many different wines that can be chosen to complement and enhance the taste of the meal or the course that is being consumed, but on Wemar I have encountered problems where the production of alcohol is concerned and have been forced to give up the attempt.”
There were several native plants whose fermentation would have produced alcohol, but the problem had been philosophical rather than physical. So far as the medical team knew, the use of alcohol as a beverage was unknown on Wemar and they did not want the responsibility of introducing it. Pathologist Murchison had been particularly vehement in its objections, citing the case of an early Earth-human sub-culture of the Amerindians that had been virtually destroyed through overindulgence because they had no prior experience of its mind-deadening and mood-changing effects. Prilicla had gently agreed that in their present situation the Wem had problems enough.
“The third course,” Gurronsevas resumed, “we call the dessert, or the sweet. Again it is a small dish, a pleasant farewell to a stomach that is almost filled to repletion. This one is made from chopped cretto stalks, heated until the water has boiled away to leave it with the consistency of a thick, smooth, and tasteless paste, under which there are hiding a few stoned den berries, diced matto and a few other items which I will not name as yet. Please try it. It will not burn your tongue but I think it may surprise you.”
“Wait,” said Remrath. It had put down the beaker and was gently applying its fifth slice of orrogne to the jelly. “I haven’t decided how much I dislike this one yet.”
“In your own time,” said Gurronsevas, and went on, “Instead of a cold salad, the starter dish can be a hot soup. In consistency this is something between a flavored drink and a very thin stew, contains small amounts of vegetation to which are added very small quantities of your herbs and spices to vary the taste. I am still experimenting with combinations that show promising results, but I would not want you to taste the result of an unsuccessful experiment.
“You do not seem to be aware of the many edible herbs and spices growing in your valley,” he continued, “the majority of which our healers have pronounced safe and even beneficial for the Wem, and myself. Regrettably, there are subtle differences in taste sensitivity and appreciation between the Wem and Tralthan species, and it is important that these differences be reconciled so that I can make further suggestions.”
Remrath laid down its eating spike and dipped its spoon cautiously into the dessert. The platter containing the main course, whose portions were rather small, was more than half empty.
“You have said that the mine grows very cold at night,” Gurronsevas went on, “and damp when heavy rain enters the ventilation shafts. The young Wem are not inconvenienced by this, but the teachers are. One of my suggestions is that, when your fuel reserves permit it, the teachers heat the water served with the evening meal so that they will feel warmer when they cover themselves for the night. Better still, if they were to take a thick, highly-spiced soup before retiring, one that is hot in taste as well as temperature, they would find it more comforting than shivering under their blankets until their own body heat slowly warmed them.
“For you it would be a small change in routine,” he added, “but it is a popular practice among many off-world species who find that it engenders physical and mental relaxation as well as encouraging sleep.”
Remrath stopped with the second spoonful of dessert halfway to its mouth and said, “It would be a small
