Abstract
This study examines the dietary habits of goblins, with particular attention to mycophagy. Through field observation and analysis of fecal samples, a goblin delicacy, we identified a worrying monotony: fermented mushrooms supply more than 80 percent of daily calories. We argue for dietary diversity on nutritional and ecological grounds.
Introduction
Goblins are known for adventurous palates and a lasting devotion to fungi. Fermented mushrooms are a staple food, a cultural symbol and an ingredient in nearly every traditional recipe. Recent work suggests that depending on one food for four-fifths of a diet may not be good for the diner.
Methodology
The research team combined field observation, interviews with goblin elders and analysis of fecal samples, a surprisingly informative source on what a goblin has been eating. We also reviewed the literature on goblin nutrition and fungal biodiversity, which took an afternoon.
Findings
Fermented mushrooms account for over 80 percent of goblin caloric intake. The diet is linked to digestive problems, nutritional deficiencies and weakened immune systems.
Overharvesting of favored species for the fermenting vats has also reduced fungal biodiversity in goblin habitats. That threatens the local ecology and narrows the range of nutrients and potential medicinal compounds available to the goblins who live in it.
Recommendations
- Education. Teach goblins why dietary diversity matters and what different fungi offer.
- Cultivation. Grow a wider variety of edible mushrooms, for the table and for trade.
- Exploration. Send foraging parties to new habitats in search of unfamiliar species.
- Innovation. Develop recipes that use more than one mushroom.
Conclusion
The goblin love of fermented mushrooms is not in doubt. A sustainable diet needs more than one ingredient, and the sixteen goblins who reviewed this paper have asked that it be added to the list of things they will not be reading again.
