The basis for the native cuisine of world-cities is grown in the
algae vats in the cisterns beneath the skyscrapers that cover the
planet, churned every hour of the day by massive impellers and harshly
lit by the glaring lights that are optimized to feed the algae. The
algae is genetically tailored to make a rough flour that provides
starch and dietary fiber and almost no flavor. The tailored krill used in some of
the stages of water purification provide protein; there are numerous
breeds that express proteins from popular meat animals. They can
be easily processed into patties and sausage; processing them into
something with the consistency of an actual cut of meat is more
expensive, and never matches the quality of even vatgrown tissue.
The algae can be fed to other bacteria that churn out useful things
like a variety of sugars, or milk and egg proteins, or fermented into
alcohol, vinegar, etc. and used in condiments comparable to
worcestershire sauce, soy sauce, or catsup. With these basic
ingredients and some yeast, a wide variety of things can be produced:
noodles, cheese, butter, bread, syrups. Add krill protein, and you
have the basics of lower-class ecumenopolis cuisine. The
quintessential dish is the algae-flour krill dumpling. Some various
brands:
- Gluto: the basic cereal algae, full
of gluten
protein and starch. Can easily be processed
into flour, rice-like grains, pasta, and so on.
- Protato
is another cereal algae creation, using the genes from a
topato.
- Lacto: cranks out all the usual milk proteins, usually based on the genes
for bantha milk. Can be then processed into butter, cheese, etc.
- Yovo and albovo: yellow and white egg proteins, fats,
cholesterols, vitamins, and minerals, usually based on the genes for
gizka eggs.
- Cooking oil
- Vita-fruct: contains all the vitamins you need, easily packaged with cellulose to make fruit-and-fiber bricks.
- Synthcaf: all the important genes from the caf bean are expressed here,
producing the get-up-and-go coffeine beverage for trillions. People who have
drunk true caf disdain the stuff as harsh and lacking nuance.
The middle class, living well above the vats but lucky to get natural
sunlight piped in from outdoors, use hydroponics and artificial lights
to cultivate fruits and vegetables. Meat on a middle-class table is
usually grown in a vat whose nutrient fluid was derived from processed
algae. In prosperous times, they often have grain coming from offworld.
Only the upper class, able to afford the luxury of rooftop gardens,
ever sees fruit trees growing in soil. They dine on real cuts of meat
brought in refrigerated containers on hyperspace container carriers, a
few luxuries tucked in amongst the huge amount of grain.
Xenosnax® contain all the nutrients your species needs that local cuisine
doesn’t provide. Often in candy-bar or soft-drink form. They even make ones
for species subtypes, like dark-skinned humans living in conditions where
they’re underexposed to the sunlight they need to manufacture Vitamin D.
Major species can always find Xenosnax for themselves at any spaceport;
for minor species, it can come down to proximity to their homeworld and
luck.
Corellian Cuisine
Native Corellian ingredients include kavasa fruit, hsuaberries,
charbote root, traladon milk and meat.
Hutt Space Cuisine
The distinctive foods of Hutt Space. Some of it is purely Hutt food, with
appeal limited to beings that evolved in swamps, but much of it is derived
from the numerous worlds in Hutt Space and the cuisines of their various
client species. The most common restaurant
style, Yafullkee Mikiyuna,
is comparable to terrestrial Mongolian barbecue;
it adapts well to the varied needs of a Hutt’s retinue, which are apt to
include at least half a dozen species.