fandomhigh | Cooking Through History, Period 2

Class would be meeting in the Danger Shop, but today it just looked like a well-appointed office, with plenty of chairs for everybody.

"Hello, and welcome to Cooking Through History," he told the class. "We will be learning many things about how humans have approached food and cooking throughout the years. There will be field trips involved, and you will also be cooking yourself. This week, however, is for introductions, so I would like to hear from each of you your name, your experience with any kinds of cooking, and also any allergies, aversions, or dietary restrictions you have."

He uncovered several large dishes on his desk.

"Today we will be eating my food. Testaroli, arguably the oldest known pasta, with olive oil and cheese, and peas, perhaps the oldest cultivated vegetable. Also beer, homemade, which is the oldest beverage for which we have recipes. And water for those of you who may choose not to drink it."

He brought out plates and silverware and waved them toward it. "Get your lunch, and introduce yourselves."

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Also get your food and eat it!

Nell was always happy to try new foods and see if she could figure out what was in them. She liked the touch of thyme in the peas and decided she'd have to try that herself sometime. She wasn't so sure about the pancake-y pasta, but it tasted good enough.

"I'm Nell Ingram," she said a little shyly, since she knew he already knew who she was. "Back home I mostly cooked kinda simple country dishes, but I'm always happy to try new things and learn how to make them."

“Welcome, Nell,” Hannibal said, nodding to her. “It’s good to see you again. I hope you will find this an interesting course.”

"Oh gosh, if we're learning about food, I'll be happy," she said cheerfully.

“We will definitely be doing that,” Hannibal promised.

"I'm Prompto!" Prompto chirped happily after, of course, helping himself to plenty of that pasta and peas and beeeeeer. "Most of my cooking experience before coming here involved the words Preferred method: microwave, and now my friend Ignis vies for me to be in every one of Dr. Lecter's classes so he can live vicariously through all my pictures." He had to chuckle a little at that. "I'm pretty sure I'm still going to leave all the cooking to him, but I do have a new appreciation for what he does and what he means when he complains about our 'uncultured palates'.

"No allergies or anything," he added, "but I do like spicy foods? If that's helpful? Not, like, Vette-spicy, but, you know, still, nice to have a good kick."

Hannibal chuckled. “I’ll endeavor to give Ignis plenty of fodder, as well as my sympathies. And try to find some spicy foods for us. Not Vette-spicy.”

Vette-spicy was a thing all of its own.

Evie smiled. "I'm Evie and I have always wanted to learn how to cook new things."

Or, you know, cook something that was edible after she was done with it.

"I don't know if I have any allergies because where I'm from no one usually cared to find out if we were allergic to anything." She bit her lip. "Aversions? Anything rotten."

"Welcome, Evie." Hannibal smiled. "We'll definitely be staying away from rotten food, although some," he waved at the beer, "may be fermented. Those who have had my classes before know my rules - you may eat or refuse anything that you like; if you refuse something, you only have to say it's not for you. There will be no 'ew' or 'disgusting'; that is rude, as others may enjoy it."

He had his doubts about rotten food being enjoyable by anybody, but you never knew.

"I didn't know that food could be fermented?" It was an honest question and there was curiosity in her eyes as she asked. She gave a smile and nodded. "I try to never be rude."

When rotten food made up most of your childhood you developed an aversion to it, but she would attempt not to react if others enjoyed it. Though that would be confusing.

"Good." Hannibal nodded.

"Drinks are more typically what we think of - beer and wine are both fermented. Vinegar is also. But many foods are as well - making bread involves fermentation. Some cheeses are fermented. Yogurt and miso. It's a common method of preparing food that we will undoubtedly cover later."

Cooking Through History, Period 2

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