An example of a culture using what is found naturally in their environment to create something suitable for consumption.
Yes, the process of this sounds somewhat stomach-churning, but it's definitely something that could be concieved of in the real world.
As Dozus said; there are plenty of gross things already around. For example, there's a cheese in Sicily(From memory) called Casu Marzu, in which a particular wheel of cheese is intentionally infested with maggots and allowed to rot, then served with the maggots.
Actually, here's a list: http://www.cracked.com/article_14979_the-6-most-terrifying-foods-in-world.html
Anyway, back to the camel wine! This is not a magical item. It's not a fancy sword or jewelled amulet. It's a perfectly believable cultural beverage which could be used in any minor may one would like, and I find it enjoyable! Go to Comment
Speaking as someone who is not a lover of alcohol, I agree with Muro about its appeal due to its exoticness, and have no real knowledge of camels for it to nag at.
That said, while this sub has the interesting and artistic bits, I don't know how actually useable it is. I suppose some adventures could capture a treasure trove of fermenting camel humps or something,
I think that this could most benefit from some sample plot hooks, but it's not bad at all like this. Go to Comment
It's interesting, though as far as some foods go, not that gross - see pate, kopi luwak, etc. A unique and colorful wine aging process, though a bit more would be interesting. Who first started making camel hump wine? Where is it popular? Do most people know how it's made? It seems in a steppe/desert environment, it wouldn't be all that rare, since people eat camels all the time. Aside from its aging process, what makes it so sought-after? Go to Comment
From a fantasy perspective i like it, because its exotic...and alcohol.
But it nags at me as a lover of said alcohol. Camel humps are filled with fat for the most part, not liquid. So instead of taking out the water, it would involve scooping out fat. And fermenting grapes with bits of meat and fat clinging to the hump's walls, is not only downright disgusting (ANY culture would agree ) but it messes with the fermentation process itself.
Yes, and I can list a few more from around the world that are even more horrifying----coffee shat out by civets in SE Asia, boar rectums and anal canals, barely grilled over ash in various parts of Africa, and so on----but my point was, you can't ferment wine in fat.
The stomach-churning aspects don't bother me a bit :) Go to Comment
Nice one, I like the voice in the first section. I agree with Dozus a little cultural information would improve the vintage, and if the wine a cultural weight behind it (aside from the large material and temporal investment) it could better be used as a story telling tool. Go to Comment