To cook a camel

Posted by Fuchsia on March 02, 2010
Unusual delicacies

I’ve been discussing camel cookery with my friend Anissa Helou, an expert on Middle Eastern food, and Charles Perry, an expert on Medieval Arabic food, on Anissa’s blog. I would love to post a picture of a dead camel here, but unfortunately it’s from my pre-digital period and I don’t have a scanner!


2 Comments to To cook a camel

23 March 2010

If you have it on color slide, or just the negatives, it is really worthwhile to buy a scanner: they are not very expensive now (good ones 150 pounds?). It is so great to digitize earlier pictures and putting them on the web. I scanned all the old stuff from the 1980s and put them all on Flickr, a great way to relive those days and sharing it with the world!

23 March 2010

Actually I have SO MANY slides and negatives from my earlier time in China that it would take a ridiculous time to scan them all in. But your message reminded me that a photographer friend has given me contacts for a place in Poland that will do it all for me – for a fee of course. It would be wonderful to have easy access to all the pics from my Tibet adventures in the mid-1990s…

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