Drow culture
Breakfast routines? In Pyroxene Drow culture, breakfast is about routine, the entire family wakes up very early to make sure they can start together. The food itself is very basic : chefeéus, which is some finely chopped mushrooms that are pressed and allowed to grow edible molds (edible to an elf, at least, with a texture somewhere in between natto, rotten vegetables and brie), with some water to wash it down. How people greet each other on the street ? Drows tend to mostly ignore strangers, unless they have a meeting. Greetings depend on situation. "Fisemô a paeum" which means "I submit to the patriarch" or "Fisemô a maae" meaning "I submit to the matriarch" is the standard greeting one says upon entiring someone else's home or shop. Upon saluting a hierchical superior, or before entering a religious house, the polite greeting is : "Dlademô vu rôshachana" meaning "I receive your orders". "Us soota" is the equivalent to "hello", and is seen as casual, or between hierchical equals. Who cooks and who eats first : The wife is the main cook of the household, helped by her in-laws and daughters. If she is sick or recently gave birth, female relatives will do it for her, As the preperation of cheféus is a complex and process, and in most households, the volume of fungi to process is rather big. There are very few professional cheféus makers, as most of the labour is informal work done alongside other household and farming responsabilities. However, it is typically the only type of cooking done at home. For special feast days, housewives will cue at the fisheries to try and buy some blood, heads, liver or meat. They then must cue again for geothermal ovens. This can easily take an entire day, mostly from the queues, but the cooking time can also be pretty long. The priviledge to buy the bones is exclusive to professional snack shop keepers, who have access to either coal heaters, geothermal vents or hot springs for cooking. Snackshop keepers usually sell ready cooked meals, generally some kind of soup or broth, dried mushrooms and rané. The most expensive food they sell is stew, as it requires many chewable ingrediants (mostly fresh mushrooms, maggots and fish meat), while on the cheaper side, they offer broth that uses not the cleanest water, fish fins, black mold and maggots. Aristocratic households have professional cooks, who prepare cheféus, dry mushrooms, aged fish, pata vulche (a meal made from finely chopped mushrooms mixed with fish blood and cooked in a sealed vessel, producing something with a texture somewhere between omlettes, blood gravy and black pudding) as well as some gently boiled delicacies such as frog soup. In religious institutions, members take turns to cook. Usually, the people who cook and the people who eat enjoy their meal at the same time.
