Worldbuilding: Food Production and War

A fundamental problem faced by pre-modern societies—and one which our own fictional societies may have to grapple with as well—is how to balance the demands of food production and war. The ways in which a culture managed this problem had deep effects on how that culture functioned, how its members related to one another, and how it dealt with outsiders. Thinking about how your fictional cultures deal with this problem is a useful worldbuilding exercise.

The problem is simple: the ability to produce food and the ability to protect one’s own food sources from other people who would take them by force are both essential to a society’s survival, but they compete for the same human resources.

Food production is labor. In societies without industrial technology, it is the main occupation of at least ninety percent of the population. Food production can take many forms, such as farming planted crops, tending domesticated animals, gathering wild resources, or producing trade goods to exchange for food from abroad. While nearly the entire population of a pre-industrial society must contribute in some way to food production, the bulk of the work rests on the shoulders of healthy adults without other callings.

War is also labor. It demands physical competence and endurance, just like ploughing a field, managing a herd of cattle, or hauling in fish from the sea. The prime contributors to the labor of war are the same as the prime contributors to food production: healthy adults who aren’t needed for more specialized tasks.

War and food production compete for the same pool of labor. Every day that a person spends marching on campaign, laying siege to a city, repairing their armor, or standing watch at an outpost is a day they aren’t milking cows, weeding a vegetable garden, picking mushrooms in the woods, or making trade goods to exchange for food from abroad. To successfully produce enough food to feed itself and protect that food from from hostile outsiders, a society has to find a way of balancing these two needs.

Every culture’s solution to this problem is unique, but we can categorize the possible approaches in a few broad patterns, each of which come with certain advantages and drawbacks:

  • Raiders. For raiders, fighting is itself a means of food production. A society can afford to spare people from food production to fight if the result of the fighting is bringing in at least as much food as those people would have produced had they stayed home and planted potatoes or gathered wild berries. The upside of raiding is that when it succeeds, the results can be extremely profitable. The downside is that the targets of raiding tend to respond by protecting their resources better or mounting a stiffer resistance, and when a raid fails it can lead to starvation and vicious internal conflicts over the limited resources left. Societies that live by raiding tend to be precarious and violent, and it is rarely a successful strategy in the long term.
  • Citizen militia. In a society with a citizen militia, the people who produce the food also do the fighting. Most people spend their day-to-day lives farming, herding, fishing, or practicing other essential crafts, but when there is a threat, they are called up to fight in defense of their homes. The advantage of this solution is that it puts a minimum burden on food production. Farmers and herders are not carrying the dead weight of full-time soldiers who don’t contribute to food production, and as soon as the fighting is over, they can get right back to their usual business. The drawback is that such society cannot sustain a long-term military effort or fight far from home. Every person in the militia needs to get back to their farm or ranch as quickly as possible or risk losing their harvest or herd. Societies that take this approach tend to have strong social cohesion and a sense of civic obligation among people, because without it they would never be able to get people to leave their homes and livelihoods to go fight. They also tend to face frequent wars, because the can rarely afford to commit the troops and supplies necessary to decisively defeat their enemies and eliminate threats to their territory.
  • Warrior aristocrats. Where there are warrior aristocrats, the people who do the fighting have people to produce food for them. A pre-industrial society can sustain a small number of full-time warriors if each one directly controls a food source, such as a spread of farmland or a large herd of cattle, and has subordinates whose job it is to work that food source for the warrior in addition to working for their own sustenance. On the plus side, this arrangement allows for a small but full-time fighting force without taking away from food production. Warrior aristocrats can be prepared to fight at a moment’s notice and can afford to be away from home for long periods. On the other hand, such societies tend to fragment, as each warrior aristocrat has good reason to stay close to their own resources and little incentive to risk themselves in defense of the farms or herds belonging to another aristocrat.
  • Professional armies. With a professional army, some central authority gathers food from the people who produce it and provides it to the people who do the fighting. Unlike warrior aristocrats, the soldiers in a professional army do not have their own food sources which they directly control; they depend on the state for their supplies. On one hand, this system can create a well-trained, experienced army that can operate in the field indefinitely and far from home, as long as they keep getting supplies. On the other hand, the process of gathering resources from producers, coordinating logistics, and delivering food to where it is needed is a substantial additional burden on state power and usually requires a whole professional bureaucracy dedicated to oversight and record-keeping, which itself is a further drain on the labor pool available for food production. A culture that maintains a professional army requires a high degree of centralized organization and control, which are likely to manifest themselves in other areas of life.

Food production and war are two of the most fundamental activities for most pre-modern societies. The different ways in which societies have historically reconciled the competing demands of these activities had deep effects on the lives of the people who lived in them. If you are writing about a pre-industiral society in your own imagined world, even if you aren’t writing directly about farming or fighting, it’s worth taking some time to think about how your culture solves this problem and what effects that solution has on the daily lives of your characters.

Image: Cincinnatus Leaves the Plough to Dictate Laws to Rome via Wikimedia (Prado Museum, Madrid; c. 1806; oil on canvas; by Juan Antonio Ribera)

Homemade Bagels

A lot of international foods are available now in Finland that may have been hard to find decades ago, but one food that is still elusive is bagels. While there are some bakeries making good bagels here, they are few and far between, and certainly not as convenient as our neighborhood bagel shop was back when we lived in Massachusetts. So I have decided to try my hand at making bagels myself.

I started by looking through my cookbooks. Astonishingly, there’s not a single bagel recipe in any of the cookbooks on my shelf. Even my trusty old Joy of Cooking let me down here, so to the Internet it was! Fortunately, there’s no end of bagel recipes online. After looking at a number of recipes, I settled on one that seemed straightforward and clear, this New York-style bagel recipe from the Sophisticated Gourmet. (One thing I particularly appreciated about this recipe is that it gives both American and metric units. I’ve gotten used to doing conversions, but it’s nice when you don’t have to.) With that recipe as a base and a few tweaks to suit my own kitchen, I made my first test batch of bagels.

And they were good!

So, here’s my process, in case you want to try the same. This recipe is for a plain white wheat bagel without inclusions or toppings. Adjust as you like to make your own preferred type of bagel.

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When a Meme Propels You to Dig Deeper, Or: The Case of Green Balls

The other day on Tumblr I ran into a Legolas meme that involved a candy I grew up with:

Tumblr homunculus-argument Legolas w Green Ball

“One small bite is enough to fill the stomach of a grown man.”

That’s actually not too terribly far from the truth. 😀 It’s quite possible to inadvertently overdose yourself on them—these suckers are surprisingly large. See for yourself:

Green Ball jelly candy in Hand

Since I’m a nerd who never wondered about this candy before, I had to read a bit more. 🙂

Fazer is an old Finnish company that makes biscuit and grain products, confectionery, and other candy. In addition, they run a chain of popular cafes. One of their seasonal products is pear-flavored marmalades or jelly candy called vihreät kuulat (green balls).

(Marmalades are not one of Fazer’s international brands, which was tough for me when we were still living in the U.S.—I could only get my green ball fix when visiting Finland at the right time of the year, or if someone sent or brought them as a gift.)

Apparently Fazer has been making jelly candies for Christmas since the end of 1800s, when the founder Karl Fazer brought a recipe home from St. Petersburg, where he had been studying. The green ball format and flavor has been for sale since 1929.

Besides Christmas, the second big season for green balls is Easter (although I have to admit that’s escaped my notice thus far). Altogether Finns eat some 25 million green balls a year. These days there are also green ball flavored chocolate and cookies, and I’ve even seen spreadable jelly.

Woo, only 6 years to their centennial! I hope they’ll make something special. 🙂

Images: Legolas meme via homunculus argument on Tumblr. Green ball by Eppu Jensen.

Fan Project for Home Bakers: Sandworm Bread

In honor of Denis Villeneuve’s Dune release in Europe, here’s an older but still impressive project for making your own sandworm bread with—you guessed it—spice filling.

Kitchen Overlord Chris-Rachael Oseland Sandworm Bread

The recipe is by Chris-Rachael Oseland at Kitchen Overlord, and it’s an entertaining read as well as a very neat fan project. Please visit her site for more foody, nerdy goodness of all shapes!

Found via File770.

Image by Chris-Rachael Oseland at Kitchen Overlord

Geeks eat, too! Second Breakfast is an occasional feature in which we talk about food with geeky connections and maybe make some of our own. Yum!

Halloween Tentacle Cupcakes Headcanon into House Stormsong

The newest World of Warcraft expansion, Shadowlands, was supposed to be released next Monday, October 26, 2020, but Blizzard decided to postpone it for an unknown time. Bleah. Well, these Halloween cupcakes do actually fit better with the House Stormsong aesthetic from Battle for Azeroth:

nikki-wills-tikkido-horror-cupcakes-6_0

Visit the tutorial by Nikki Wills at Tikkido to find out how to make yours!

Image by Nikki Wills

This post has been updated.

Geeks eat, too! Second Breakfast is an occasional feature in which we talk about food with geeky connections and maybe make some of our own. Yum!

Baking Stuff: Crusty Bread

This isn’t my kind of geeking, but holy cannoli! Magnificent! Jaime Delano shared phenomenal photos on Twitter:

Twitter Jaime Delano Geobake1

Twitter Jaime Delano Geobake2

In another tweet, she describes how the loaf came into being:

“I threw the leftover dough into a different pan and baked it, this one is coming to campus to share. The flavors are pretty mild but they’re there. If I did it again, I’d increase the basil and maybe find another red (paprika was just… fine). The garlic was very pronounced.”

I really appreciate the effort that went into baking a loaf, any loaf, never mind one with the Earth’s crust built into it. She’s a doctoral student at the University of Canterbury in New Zealand, and her dedication truly shows.

Images by Jaime Delano on Twitter.

In Making Stuff occasional feature, we share fun arts and crafts done by us and our fellow geeks and nerds.

A Levitating Snitch Cake

Twitter user Michael Harris shared a cake made by his significant other, Kate Pritchett, with an actually levitating quidditch snitch (follow the link for a video):

Instagram Kate Pritchett Levitating Quidditch Snitch Cake

She shared a few details of the cake:

“I told you I was going to make a floating Snitch cake. (3 x 2 layer white chocolate mud cakes with vanilla meringue buttercream and blueberry and lemon or raspberry and black pepper filling. Special shout out to the wood-look board I made. [fist icon])”

 

Instagram Kate Pritchett Levitating Quidditch Snitch Cake Detail

Pritchett clearly is a foodie—just have a look at her amazing Twitter and Instagram feeds. Her dedication to getting the details just right is incredible. Everything is thoroughly thought-out and carefully prepared.

Instagram Kate Pritchett Levitating Quidditch Snitch Wings

I’m gawping here! (Yes, I just declared gawp to be a word.)

Kudos!

Images by Kate Pritchett via Instagram: Cake. Closeup of details. Snitch wing prototypes.

Geeks eat, too! Second Breakfast is an occasional feature in which we talk about food with geeky connections and maybe make some of our own. Yum!

A Minas Tirith Wedding Cake

One reason I love my fellow geeks and nerds so much is the dedication we put into things we care about. Exhibit number 18,452: a Minas Tirith wedding cake.

Flickr Jenny Wenny Minas Tirith Wedding Cake at Enchanted Forest

Photographer Jenny Wenny gives only this detail about it: “Minas Tirith wedding cake at the Enchanted Forest”; sadly no other information is available at all.

Isn’t it astounding, though? So incredibly detailed I wouldn’t want to touch it! And even though it’s a few levels short of its literary model, the adaptation works for its intended purpose perfectly. Kudos to the creator(s)!

Image by Jenny Wenny on Flickr.

Geeks eat, too! Second Breakfast is an occasional feature in which we talk about food with geeky connections and maybe make some of our own. Yum!

A Pumpkin Primer

I grew up with pumpkins. As a child I picked them myself from our neighborhood farm or from my mother’s garden. We carved jack-o’-lanterns for Halloween and had pumpkin pie for Thanksgiving dessert. While pumpkins are native to North America and are widely grown here, the popularity of “pumpkin spice” products (which typically contain no actual pumpkin) and the spread of Halloween traditions from the United States have led to pumpkins becoming more available elsewhere in the world. So, for those of you who may have encountered pumpkins for the first time in recent years and been somewhat at loss for what to do with them, here’s a short introduction from someone who grew up with them.

About pumpkins

Pumpkins are a variety of winter squash. In American English, “pumpkin” typically refers to large, orange or yellow squashes with vertical ribs. In other regions, the word applies to winter squashes more widely. Pumpkins tend to be sweeter than other varieties of winter squash, but for most cooking purposes, you can substitute one kind of winter squash for any other.

Pumpkins grow on sprawling vines on the ground. Some varieties are bred to grow larger than others, but you will usually find pumpkins sold in four sizes for three different purposes: decorative (large), carving, sugar, and decorative (small).

Decorative

Either small enough to fit in your palm or gigantic monsters, these pumpkins are just meant for autumnal decoration around the house or on your front steps. The small ones are too small to carve, while the big ones are often irregularly shaped, having slumped under their own weight while growing. Neither is particularly good for cooking, but you’re welcome to try and see what you come up with.

Carving

Early migrants from the British Isles brought their traditions of carving lanterns out of various root vegetables to their colonies on the coast of North America, where they learned to grow the native squashes from the indigenous peoples. Pumpkins soon became the favored vegetable for the fall custom.

The classic jack-o’-lantern pumpkins are about the size of your head or larger. Their flesh tends to be stringy, watery, and not very good for cooking.

To carve a jack-o’-lantern, start by setting the pumpkin on a flat surface and deciding which side will make the best face. (Pumpkins are often a little lopsided with one half larger or more rounded the other, because of how they lie on the ground while growing.) Next sketch out a face you like with a pencil, marker, or just by making shallow cuts with the tip of a knife.

When you are satisfied with the face, cut the top off in a circle large enough to get your hand in comfortably. It’s a good idea to cut a small diamond-shaped notch half into the top and half into the body of the pumpkin to help you line up the top correctly when putting it back on. Scoop out the seeds and strings from the interior with a large spoon. (Save the seeds if you want to roast them; there’s not much use for the stringy bits.) Scrape away a bit of the flesh on the bottom to make a stable base for the candle.

Carve out the face with a small, sharp knife. In accordance with the principle of “measure twice, cut once,” it’s a good idea to start cutting out the holes a little smaller than you marked them, since you can make them bigger as you go, but not smaller. Once you have all your holes cut through the wall of the pumpkin, cut back the flesh from the inside to widen the holes and allow more light through. It can also help to scrape away at the flesh on the inner surface to make it thinner. (Basically, wherever you have cut through the pumpkin should be wider on the inside than on the outside.)

Take the carved jack-o’-lantern into a darkened room and shine flashlight down through the open top to see how the light comes through and whether there are any places where you need to cut away more of the flesh to get the effect you want. When ready to display, light a tea light or other small candle and put it inside the pumpkin (on a small dish, if you want easier cleanup or worry about the candle burning down), put the top back on, and enjoy!

Once carved, a jack-o’-lantern will only be at its best for a few days, a week at most. Then, as the flesh dries, it will start to shrivel and crumple in on itself. If you want yours to look its best, carve no more than a week before Halloween (or whenever you want to display it).

Sugar

Sugar pumpkins are roughly the size of your head or a little smaller. They are grown to have the best flavor and consistency.

You can peel a raw pumpkin with a sturdy paring knife and cut the flesh into chunks to boil or steam, but I find the best way to prepare pumpkin for cooking is to roast it in halves.

Snap or cut off the stem and split a pumpkin vertically with a small sharp knife. Scoop out the seeds and strings. Save the seeds if you want to roast them. Lay the pumpkin halves cut side up in a shallow baking pan lined with foil or baking parchment. Roast at 400 F / 200 C for 30-45 minutes or until the flesh is soft and the halves no longer hold their shape. (You can also steam pumpkin by setting the halves cut side down in a baking dish with a little water in the bottom.) Let the pumpkin cool until safe to handle. The skin will peel easily away from the flesh, though you may need to cut around the split edges with the tip of a knife. Puree the flesh.

Roasting pumpkin seeds is easy. Separate the seeds from the strings, toss the seeds with a little vegetable oil and salt, spread them out in a pan, and roast them at 400 F / 200 C for about 15 minutes or until they are a nice golden brown. They make a good crunchy snack.

Once you have your roasted pumpkin, here are a couple of my favorite recipes for using it.

New England pumpkin pie

One pumpkin will yield about two pies with this recipe

Ingredients

  • 1 unbaked pie shell
  • 3 eggs
  • ½ teaspoon salt
  • 1/2 cup / 1 dl brown sugar
  • 1 cup / 2 dl milk (soy and almond substitutes work fine)
  • 1 ½ cups / 3 ½ dl roasted pumpkin
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg

Directions

  1. Preheat oven to 475 F / 250 C.
  2. Prepare the pie shell.
  3. Beat the eggs lightly.
  4. Add the salt, brown sugar and milk and mix well.
  5. Add the pumpkin and spices and mix well.
  6. Pour the mixture into the pie shell.
  7. Bake at 475 F / 250 C for 15 minutes.
  8. Reduce heat to 325 F / 150 C and continue to bake for another 45 minutes or until the filling is well set.
  9. Let cool and serve with whipped cream, or serve warm with vanilla ice cream.

Pumpkin apple beef stew

Ingredients

  • 2 tablespoons flour
  • A pinch of salt
  • A pinch of pepper
  • 1 tablespoon butter
  • 1 pound / ½ kilo stew beef
  • 1 onion
  • 2 potatoes
  • 4 carrots
  • 2 large apples
  • Pureed flesh of one pumpkin
  • 2 cups / 5 dl beef stock
  • 1 cup / 2 dl dark beer

Directions

  1. Blend the flour, salt and pepper in a bowl.
  2. Cut the beef into cubes and roll them in the flour mixture.
  3. Melt the butter in the bottom of a large, heavy pot and brown the beef cubes.
  4. Roughly chop the onion. Peel and roughly chop the carrots and potatoes. Core, peel, and roughly chop the apples. Add them all to the pot.
  5. Add the pumpkin, stock, and beer to the pot.
  6. Let simmer over low heat for two hours or until the beef is soft and the root vegetables thoroughly cooked through.

Happy fall!

Images: Pumpkins, photography by Infrogmation via Wikimedia. Winking Halloween pumpkin inside – 2014-10-31, photograph by Tim Evans via Flickr. Pumpkin pie, photograph by distopiandreamgirl via Flickr.

How It Happens is an occasional feature looking at the inner workings of various creative efforts.

How to Helsinki: Eating in Helsinki

Worldcon is in Helsinki this year. As a Finnish-American couple, we are very excited about this! In the coming months, we’d like to offer some practical advice about visiting Finland to our fellow fans who are considering going to the event but haven’t had experience with Finland and Finns before.

Erik here. Finnish food isn’t as familiar to most Americans as French or Italian food. Before meeting Eppu and visiting Finland, I couldn’t even have made a guess at what Finnish food is like. For those of you new to Finland, here’s a little taste of what you have to look forward to in Helsinki.

Sauteed reindeer with mashed potatoes, lingonberry, and pickle, photograph by Htm via Wikimedia

About Finnish food

Traditional Finnish food will feel familiar if you grew up in New England or the midwest: fish, beef and pork, many kinds of dairy products, potatoes, seasonal vegetables and berries, and grains (although grains like rye and barley are more common than in the US). Of course, what most Finns eat nowadays is not that different from what most westerners eat, but you’ll still see the influence of traditional foods in many places. There’s still lots of fresh fish and potatoes on Finnish tables and the dairy sections of Finnish grocery stores have an amazing array of products, some of which don’t even have names in English.

For many Finns, breakfast is an open-faced sandwich made of a slice of rye bread or a Karelian pie (see below) topped with cheese, cold cuts, tomato, and cucumbers. If your hotel offers breakfast, expect to see a table of sandwich makings. You’ll also probably find eggs in various forms, sausages and/or bacon, oatmeal porridge, yogurt, and berries. You’ll also find coffee. Finns take their coffee very seriously: Finland has one of the highest per-capita rates of coffee consumption in the world.

Lunch and dinner are much the same as in the U.S. It’s also common for Finns to take coffee breaks in the mid-morning and mid-afternoon. These are seen as treasured moments for relaxation and reflection. Working during a coffee break is a breach of social etiquette and it is rude to interrupt a Finn on their coffee break unless invited to join in. It is less common for Finnish cafés to serve coffee in to-go cups; you are expected to stay there and drink your coffee in peace, not carry it with you as you rush off to your next meeting.

Kebab with rice and salad photograph by Allan Reyes via Flickr

What is true of coffee is true of food in general: Finns see eating as an activity in itself, not something you do while working on something else or on your way somewhere. Even fast food is meant to be eaten sitting down, not on the go. The two most common kinds of fast food in Finland are pizza and kebab. Finnish pizza has a paper-thin crust and is served in whole, uncut pies, not as slices. Eat it with a fork and knife, not folded up in your hand. (But definitely have some—Finnish pizza is superb.) Kebab, which may not be so familiar to Americans (though it is similar to shawarma), is a Turkish import: thin strips of grilled spiced meat often served in a pita bread or on top of rice, with lettuce, cucumbers, tomatoes, pickled hot peppers, and sauces. It’s also very well worth sampling, but it tends to make a bit of a mess. Several international fast food chains also have a presence in Finland, in case you feel the need for something familiar.

In general, Finnish tastes tend more sour and less sweet than Americans’. Sour berries like cranberries, lingonberries, currants, and gooseberries are widely grown and often eaten plain or only lightly sweetened. Finnish rye bread (ruisleipä) is a tangy sourdough bread without the molasses and caraway seeds that sweeten American rye breads. Finnish yogurts, juices, desserts, and other foods also tend to be less sweet than typical American versions of the same.

Many Finns are lactose-intolerant, have gluten sensitivities, and/or eat vegetarian or vegan. Food allergies are also very common. Most stores and restaurants offer a variety of alternatives suitable for people with these concerns. Look for “VL” / “vähälaktoosinen” for low lactose or “laktoositon” for lactose-free, “GL” or “gluteeniton” for gluten-free.

Public water fountains are rare in Finland. If you’re going to be out and about for a day, it’s a good idea to carry a water bottle with you.

Salmon soup, photograph by Tuijasal via Wikimedia

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