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International Cuisine | Monday, first period
Sunday, June 14th, 2015 11:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sharp_as_knivesWhen they stepped out of the portal this time, they were in front of a brightly colored building across from a cemetery. The air was humid.
"We are currently in New Orleans, Louisiana," Hannibal explained. "It's within the same country as Baltimore, so you needn't worry about the language for the most part," he assured them. "This area was home to indigenous peoples, then settled by the French. It was also briefly held by the Spanish. It is a major port city, and was home to many slaves and free people of color."
He gestured around them. "Its culture and its food are thus something of a melting pot. A mix of French, Spanish, African, Native American, and a number of other influences. There are two main cuisines locally, often combined - Cajun and Creole. Seafood is popular, as are a number of farm-raised meats. Caribbean and African spices are not uncommon. Our meal today will offer a variety, and I encourage you to explore."
He smiled at the students. "And I would like to thank you all for being a delightful class, and I hope you have enjoyed yourselves as much as I have. Now, enjoy."
And with that, he led them into the restaurant.
"We are currently in New Orleans, Louisiana," Hannibal explained. "It's within the same country as Baltimore, so you needn't worry about the language for the most part," he assured them. "This area was home to indigenous peoples, then settled by the French. It was also briefly held by the Spanish. It is a major port city, and was home to many slaves and free people of color."
He gestured around them. "Its culture and its food are thus something of a melting pot. A mix of French, Spanish, African, Native American, and a number of other influences. There are two main cuisines locally, often combined - Cajun and Creole. Seafood is popular, as are a number of farm-raised meats. Caribbean and African spices are not uncommon. Our meal today will offer a variety, and I encourage you to explore."
He smiled at the students. "And I would like to thank you all for being a delightful class, and I hope you have enjoyed yourselves as much as I have. Now, enjoy."
And with that, he led them into the restaurant.