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)

An Urban Orchard in Pompeii

We don’t usually think of cities as places where food is grown. Farmland is a rural thing, and the harvest must be brought to urban markets so that city-dwellers can eat. But urban agriculture is nothing new. The destruction of the Roman city of Pompeii by Vesuvius in 79 CE preserved the evidence of extensive food production inside the city walls. One place where ancient Pompeians could get fresh, super-local food was the house known today as the House of the Ship Europa. (The name comes from a detailed graffito on the house wall depicting a sailing ship with that name.)

This house sits among other houses on the southern side of the city. From the outside, it doesn’t look much different from the dwellings around it. On the inside, though, the house owners had made good use of the space they had for growing a variety of foods.

At the rear of the house, a large walled garden space stood open to the sky. Gardens were not uncommon in Pompeii, and many houses had open courtyards for leisure, but not all were as carefully planned as at this house. Archaeologists studied the layout of the garden, pollen deposits preserved under the volcanic ash, the types of planting pots and tools kept in the space, and even the shapes left in the ground by tree roots to determine how this garden was planted and what grew there.

The core of the garden was laid out in regular rectangular planting plots which match the ways Roman agricultural writers like Cato and Varro recommended planting grapevines. The roots of one large tree were identified as a filbert, a tree which is often planted at the edges of vineyards in modern Italy. The pollen samples from the site had an unusually high amount of grass pollen compared with other Pompeian gardens; while in other houses grasses were weeded out out flower beds or kitchen garden plots, at the House of the Ship Europa, grassy paths were allowed to grow between the grape vines.

Smaller tree roots were found in regular rows along the walls. Since young fruit and nut trees are typically grown by grafting branches from the desired species onto rootstock that may come from a different kind of tree, we cannot tell from the roots alone what smaller trees were planted in this garden. The rootstocks would have been suitable for plums, peaches, cherries, figs, olives, or almonds, and some or all of these foods may have been grown at the house. Elsewhere in the garden were a number of large perforated ceramic pots whose shape and size match the types of planting pots Roman writers recommended for growing citrons, a citrus fruit and ancestor of the lemon.

The burnt remains of filberts, grape seeds, figs, beans and dates were scattered in the layer of volcanic ash that covered the garden. Most of these plants could have been grown at the house, but date palms do not produce fruit in the climate of Italy, so the dates must have been imported. Perhaps the Europa celebrated on the wall of the house was a trading ship belonging to the family. The house may have functioned as a store selling both their own locally grown fruits and nuts and some imported produce from elsewhere in the Mediterranean.

The House of the Ship Europa gives us an idea of what kinds of foods were grown within the walls of Pompeii and were part of the diet of city’s residents. The city was not just a place of residence, but also an agricultural landscape, and we must imagine that other ancient cities were as well.

Image: Fresco of fruits, photograph by the Yorck Project via Wikimedia (House of Julia Felix, Pompeii; c. 70 CE; fresco)

Fancy Nature-Inspired Cakes

I find that this fall I need to go all out on coziness to try and offset some of the horrible in the world. My comfort browsing therefore includes several of the core aesthetics: cozycore, naturecore, forestcore, summercore, hobbitcore, cottagecore, and more.

In addition to comfy things, now and then you find something simply stupendous. For instance, Reddit user Green-Cockroach-8448 makes just incredible, absolutely jaw-dropping cakes. Here are two examples that I adore:

Reddit Green-Cockroach-8448 Blue Cake
Reddit Green-Cockroach-8448 White Cake

The incredible thing is that she bakes as a hobby, not professionally. These results definitely do put some professional efforts to shame, they’re so astounding. My gast is thoroughly flabbered.

With these mouth-watering treats we wish a Happy Thanksgiving to our readers in the U.S.!

Images by Green-Cockroach-8448 on Reddit: Blue cake. White cake.

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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Things I Have Learned By and About Going to Ropecon

This coming weekend is Ropecon, the major role-playing convention in Finland and one of the highlights of our year. Eppu and I always attend, whether it’s to play games, run games, catch up with friends, attend talks and workshops, or disco the night away.

As part of our Ropecon routine, once the weekend is over and we’ve recovered a bit, we compare notes and write down things we’ve learned from the experience to make the next year’s con easier, more manageable, or more fun. Here’s a few of the things I’ve learned over the years that have made my con experience better.

Since we live close enough to the convention site to go there and back again each day, here are some handy ways to manage home life for the weekend:

  • Make one big pot of soup or some other warm dish (chili, borscht, beef stew, etc.) and one big bowl of salad to leave in the fridge over the weekend. We can dip into one or both whenever we’re at home and need a low-effort meal.
  • Run and empty the dishwasher the morning of the first day of the con. Then just pile in dishes as you use them over the weekend and run it when it gets full and you have time.
  • Have a big piece of paper that says CLEAN on one side and DIRTY on the other; leave it on top of the dishwasher with the appropriate side up. When you’re half asleep in the morning and in a rush to get to your first panel, it saves time and brain power to not have to stop and think about when the dishwasher was last run or emptied.
  • Have a good store of salty snack foods on hand (chips, pretzels, peanuts, etc.), because you will be sweaty and dehydrated and need a quick electrolyte restorer.
  • Wash and chop a big pile of vegetables like cucumbers, carrots, cherry tomatoes, peppers, etc. on the day before the con for easy-to-grab healthy snacking, too.

Some advance prep also makes the at-con experience easier:

  • Make a daily schedule for the con with an hour-by-hour breakdown of what you want to do, including room numbers. If you’re not sure what you’ll be doing at any given time, write down all the possibilities you’re considering. Share this schedule with anyone you want to meet up with at the con, so they have an idea of where to look for you and when you’ll be free.
  • Write out your contact information (and your partner’s) and make that your phone lock screen for the weekend.
  • Leave a comfortable change of clothes in the bathroom at home every morning before you leave for the con, since you might want an immediate shower and change as soon as you get home.
  • Leave an empty drying rack in the bathroom, too, so you have an easy place to hang sweaty gear to dry before putting it in the laundry.

And some notes for making the con experience as fun and comfortable as possible:

  • If you have one warm, full meal a day, you can get through the rest of the day by snacking when you have free time. Make sure to drink plenty of water as well.
  • Pack a change of clothes in a bag with a zipper closure and leave that at the coat check in case you need to change during the con. Include a dry wash cloth in a plastic bag, so you can wipe yourself down if necessary.
  • There will always be someone at a game who needs to borrow dice, so bring an extra set for lending out.
  • For games that I run, print up a sign with the game name in big, visible letters that can stand on the table so players can easily find me.

If you’re on your way to Ropecon or have another con in your future, I hope you have an easy and wonderful time!

Kangina: Half a Year’s Worth of Fresh Grapes from a Pile of Mud

Kangina are traditional, ecological, and effective northern Afghani mud-straw containers for keeping fresh fruit good longer. They work best with a particular type of grapes with thick skins and a late harvest.

Wikipedia Voice of America Kangina

Freshly formed bowls are first baked in the sun for a few hours. The fruit is then placed inside, another bowl is placed on top, and the join sealed with more mud.

Atlas Obscura Stefanie Glinski Kangina Pile

The kangina are then stored in a cool, dry place for up to five or six months. To open, you gently crack the kangina halves apart. (Seen, for example, in this Voice of America video.)

Definitely not quick or low-effort, but still an impressive way to preserve fruit and introduce variety into your winter diet, isn’t it? Perhaps not the best containers for a party of intrepid D&D adventurers to carry with them, either, but certainly an inspired method of storing food they could run into while resting between quests.

Images: Grapes in a kangina by Voice of America via Wikipedia. A storage pile of kanginas by Stefanie Glinski via Atlas Obscura.

Ancient Greek Clay Cooker for Multiple Dishes

Look at this amazing ancient multi-tier clay cooker:

Imgur TheRainbowegoSweet007 Delos Cooker

There seems to be frustratingly little information available online. I haven’t been been able to track down full details for this apparatus, but some sources call it an anthrakia. Considering that anthrakia means ‘a heap of burning coals’ it sounds at least plausible (but as I said I don’t know). Apparently it’s from 500 BCE or so (although one source says 2nd c. BCE), and was found on the island of Delos, Greece.

Delos was one of the most sacred places of ancient Greece—claimed to be the birthplace of Artemis and Apollo—and a busy trade center for centuries if not millenia. It looks like the only images of this cooker come from the Archaeological Museum of Delos. No-one seems to have posted the associated text, though, so I still don’t know quite as much as I’d like.

Such an ingenious arrangement, though, isn’t it? The oven has space for a hand-held grill and an area at the front for raking coals into (I assume). Above the oven, there is an opening to rest a frying pan on. As if that’s not enough, above that to the back of the cooker there are tube-like stands for three cooking pots, through which the pots also have access to heat from the oven. You could have five dishes cooking at the same time. And it looks like the cooker is also portable.

It’s impressive both from the point of view of functionality and design—the oven-stove-grill combo seems to have been made as one piece. (Or possibly two pieces, if the pedestal that looks like an upside-down plant pot was made separately.)

Not bad for a 2,000+ year-old kitchen gadget, right? I can almost hear the sizzling of frying food.

With that, I’ll wish our readers in the U.S. a Happy Thanksgiving! 🙂

Image via TheRainbowegoSweet007 on Imgur

Someone Liked Our Rohan Recipes

Well, how about that!

We just discovered that our recipes for the Riders of Rohan were referenced in a piece of Middle Earth fanfiction over on Archive of Our Own. The story is called “she had a spirit and courage at least the match of yours” by shOokspeared, and it’s a lovely little slice-of-life tale following Éowyn on a visit to the Shire in the days of peace after the War of the Ring. In a letter home to her husband Faramir, Éowyn mentions enjoying the familiar tastes of braised beef and saffron and cream pancakes for lunch with her Hobbit friends one day.

We’re astonished and delighted to see that our work is still interesting and useful to others!

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.

Quotes: Bottles Rattling with Explosive Sneezes

I gather that Becky Chambers’s new Monk & Robot series has gotten a mixed reception. Broadly speaking people either love it or are frustrated by it. Since I love Chambers’s Wayfarers series, I thought I’d check the new series out.

Current Reading A Psalm for the Wild-Built

I’m still not yet sure what, exactly, to think except to say I see why the dichotomy has arisen. Here’s one section that I found simply mind-boggling:

“The wagon’s lower deck quickly lost any semblance of organization, evolving rapid-fire into a hodgepodge laboratory. Planters and sunlamps filled every conceivable nook, their leaves and shoots constantly pushing the limits of how far their steward would let them creep. Stacks of used mugs containing the dregs of experiments both promising and pointless teetered on the table, awaiting the moment in which Dex had the brainspace to do the washing-up. A hanging rack took up residence on the ceiling and wasted no time in becoming laden to capacity with bundles of confettied flowers and fragrant leaves drying crisp. A fine dust of ground spices coated everything from the couch to the ladder to the inside of Dex’s nostrils, which regularly set bottles rattling with explosive sneezes.”

– Becky Chambers: A Psalm for the Wild-Built

The section starts quite well, and I see why the word cozy is applied to the series. Then, sadly, it gets worse. I don’t even terribly mind the mess in a food-prep space (dirty dishes to the ceiling and a coating of dust), as it could conceivably be just eccentric. (I mean, I prefer a clean home myself since I’m allergic to dust, and plant dust doesn’t help, but to each their own.)

But. Dex is “regularly” sneezing “explosive[ly]” all over the space where they mix the teas they’re offering to people they serve as a tea-monk.

Excuse me? SNEEZING—REGULARLY—ON DRINKS THEY SERVE TO OTHERS?!?

Disgusting is an understatement! The exact opposite to cozy. Ew! Ew, ew, ew, eww!

I do get that getting a book to print takes a good long while (a highly technical term, that). I wasn’t able to find out when Chambers started to write A Psalm for the Wild-Built, but the publishing deal was announced in July 2018 and the first book published in July 2021. In the acknowledgments for the sequel, A Prayer for the Crown-Shy, she writes that she finished book 1 “just before lock-down started” and handed in book 2 “three months before I was eligible for my first [covid vaccination] jab”. It is therefore possible that it was not feasible to change the text.

Still, I should think that it’s not too much of a stretch to NOT SNEEZE ON FOODS AND DRINKS. In real life or in fiction. With or without a pandemic behind you (i.e., having been filled to the gills with information about cough etiquette and sneezing hygiene).

EWWWWWWWWW!!!

Chambers, Becky. A Psalm for the Wild-Built. New York: Tordotcom, 2021, p. 22-23.

Image by Eppu Jensen

Serving exactly what it sounds like, the Quotes feature excerpts other people’s thoughts.