A servery described:

"There were several yards of sausages hung on hooks, numerous cannisters of flour, sugars, and salts; many smaller containers of spices and condiments. Two large wine jugs stood in one corner of the room. There were many closed pantries lining the walls, and a number of pumps and tubs on one side. Some boxes and baskets of hard fruit were stored there. I could see the bread ovens in one wall, theh long fire pit over which could be put cooking racks, the mountings for spits and kettle hooks; the fire pit was mostly black now, but here and there I could see a few broken sticks of glowing charcoal, aside from this, the light in the room came from one small thalarion oil lamp hanging from the ceiling..."
Assassin of Gor, pages 271-272

A cooking rack:

"She built up the fire. I watched her. She unfolded and adjusted a single-bar cooking rack, placing it over the fire. From this she suspended a kettle of water. The single bar, which may be loosened in its rings, and has a handle, may also function as a spit."
Renegades of Gor, page 150

No refrigeration:

"My house, incidentally, like most Gorean houses, had no ice chest. There is little cold storage on Gor. Generally food is preserved by being dried or salted. Some cold storage, of course, does exist. Ice is cut from ponds in the winter, and then stored in ice houses, under sawdust. One may go to the ice houses for it, or have it delivered in ice wagons. Most Goreans, of course, cannot afford the luxury of ice in the summer."
Guardsman of Gor, page 295

One way to cook meat:

"The suspension of the meat reminded me of the way peasant women sometimes cook roasts, tying them on a cord and dangling them, before a fire, then spinning the meat from time to time. In this way, given the twisting and untwisting of the cord, the meat will cook rather evenly, for the most part untended, and without spit turning."
Renegades of Gor, page 120

Cooking on the rence islands:

"Before the feast I had helped the women, cleaning fish and dressing marsh gants, and then, later, turning spits for the roasted tarsks, roasted over rence-root fires, kept on metal pans, elevated above the rence of the islands by metal racks, themselves resting on larger pans."
Raiders of Gor, page 44

Using knives in the servery:

"The ulo, or woman's knife, with its semicircular blade, customarily fixed to a wooden handle, is not well suited to carving. It is better at cutting meat and slicing sinew."
Beasts of Gor, page 262

Serving utensils:

"She carried a tray, on which were various spoons and sugars. She knelt, placing her tray upon the table. With a tiny spoon, it's tip no more than a tenth of a hort in diameter, she placed four measures of white sugar, and six of yellow; with two stirring spoons, one for the white sugar, another for the yellow, she stirred the beverage after each measure."
Tribesmen of Gor, page 89

"With a serving prong she placed narrow strips of roast bosk and fried sul on my plate."
Guardsman of Gor, page 234

Eating utensils:

"I shot the spiced vulo brain into my mouth on the end of a golden eating prong, a utensil, as far as I knew, unique to Turia."
Nomads of Gor, page 84

"The horn spoon snapped in his hands, and he angrily threw the pieces into his bowl."
Assassin of Gor, page 120

How do slaves eat?:

Seems that slave girls mostly ate their gruel from troughs or from bowls, using their fingers. "I shared breakfast with Elizabeth who informed me that it was better than the porridge below in the trough in the feeding room for female staff slaves,..."
Assassin of Gor, pages 106-107

Ladle, and bowls...

"The slender blond girl, who had been giving men water from the skin bag, was now given the work of filling small bowls from the large wooden bowl, for the bond-maids. She used a bronze ladle...The girls, including the slender blondish girl, emptied their bowls, even to licking them, that no grain be left..."
Marauders of Gor, pages 64-65

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