Simple suggestion: implement [cut] as cooking method that retains nutritional values and inherits the name, while not requiring fire, or pot, nor reduce weight. And keep "raw" attribute on meats and fishes, mushrooms and vegetables.
Usable for piecing fish, salt curing proteins before drying or smoking, making farmers lunch (vegetables, berries, bread...) or simply slicing bread in half; some for fish bait, some to eat right now. Options with cookery would easily double.
Topic: Cookery without fire (Read 4630 times)