James Bond (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
doubleohblonde) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
fandomhigh2012-02-28 01:37 am
doubleohblonde) wrote in fandomhigh2012-02-28 01:37 am
Entry tags:
Food Tour of Fandom [Mon, Period 2]
Today the Danger Shop resembled a large open air bazaar in the late evening, and smoke and the smell of cooking meat and vegetables filled the air.
"Morning and welcome back from your break," Bond greeted the class. "Unlike such as foods bread, beers and cheeses, the origins of the kebab can be traced to a single country, namely Persia, however it does share much of the ubiquity of the former in the cusines of many modern cultures. This is due in part to how early it began to spread, there's archaeological evidence of cooking equipment for making kebabs in Greece dating at least as far back as the 17th century BCE."
"Naturally, in that span of time, there have developed many regional variations, with reasons for these variations arising for a number of reasons including religious dietary restrictions, scarcity or abundance of ingredients, and existing food traditions."
"Most of these different types of kebab are in evidence today, made from a variety of meats and non-meats. I encourage you to try a range of them."
[ooc:wait for ocd up]
[Class Roster|Class Rules]
"Morning and welcome back from your break," Bond greeted the class. "Unlike such as foods bread, beers and cheeses, the origins of the kebab can be traced to a single country, namely Persia, however it does share much of the ubiquity of the former in the cusines of many modern cultures. This is due in part to how early it began to spread, there's archaeological evidence of cooking equipment for making kebabs in Greece dating at least as far back as the 17th century BCE."
"Naturally, in that span of time, there have developed many regional variations, with reasons for these variations arising for a number of reasons including religious dietary restrictions, scarcity or abundance of ingredients, and existing food traditions."
"Most of these different types of kebab are in evidence today, made from a variety of meats and non-meats. I encourage you to try a range of them."
[ooc:
[Class Roster|Class Rules]
Listen to the Lecture - FToF [08]