Jump to content

Recommended Posts

UNIVERSITY OF SOUTH PECKHAM: Dept of Fannying Around, submission for peer review.


author: T Max (FRSFA)


This paper assumes the existence of, and seeks to describe and plot, an "ascendant ladder" of aesthetic appreciation amongst inhabitants of East Dulwich. Results are displayed using a graphical representation of the hierarchy of taste present within the non-interpenetrated strata of East Dulwich society*. Submissions are welcomed.


http://i35.tinypic.com/214wnef.jpg


* A control study is in operation in Nunhead

Good work Brendan. I admire your editorial integrity in leaving the auto-checker worms stet.


????, early research indications are that 6 tins of Stella over-indexes as a sub-cultural indicator. ie Nunhead.


Survival would be a half bottle of mid-range Sainsbury's red.

Ted. Brendan.

The Pixies? As a signifier of an aesthetic ideal? A significant factor in a hierarchy of needs?

To quote Bugs Bunny "It is to laugh"

A group whose singer is an absolute double for me?

Get yourselves home yer mothers want yer boots for loaf tins.

Now the Cockney Rejects...

Hoochie,


No No No NO NO


Just because Keef has called time and given the Pixies a teeny weeny bit of wiggle room there's no call for you to step into the breach. It won't do.


Poor Brendan; he's been happy as a dog with two dicks since Wednesday and you want to take all that away from him. Shocking.


And another thing; Frank may look ever so slightly like a potato but remember this - he's OUR potato and we love him. Is that clear?


Px

Giggsy's right, Hona. If my researchers find Pixies gig attendance is the leading signifier of refined ED taste, there's not much I can do about it. It would be against my academic training at SOFA (School Of Fannying About) to ignore the data just because Frank's a fat lad.


kpc, we've looked at your proposal, and consider that if you had chosen an item from the Cuban culinary tradition to match your mojito, then you might have been presenting in the solid green quadrant. As it is, you remain yellow with green aspiration.

Indeed and if research teams at the SOFA started to allow personal music taste to override genuine empirical data obtained from sample groups as large as 3 or 4 they would almost certainly lose the backing of the RSFA (Royal Society for Fucking Around).

*Bob* Wrote:

-------------------------------------------------------

> I can't see the colours unfortunately.

>

> I only have a green screen Tandy TRS-80 in my

> bedsit.

__________________________________________________


*Bob*


The yellow block at the bottom is underneath the green which it self is under the brick red , topped of by the mustard yellow. Quite pleasing to the eye really.


It would make a nice rug design BTW




W**F

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Latest Discussions

    • The Cornish Gouda was featured in an early episode of 'Rick Stein's Cornwall'. It's actually made by a Dutch family who moved here. The series is being repeated on BBC2 at the moment, so it's probably available on the iPlayer. Cheese Block stock a great 'Old Amsterdam' aged Gouda, if you can bring yourself to go in, or M&S do one made with Jersey milk. I've never found the Cheese Block all that grumpy. I think they just get a bit frustrated when it's busy and people don't know what they want. It's not ideal, but I try to go in when it's quiet if I'm undecided, and they're almost friendly. Here's a link to the Rick Stein show. It'll be available soon, apparently. Hopefully it'll help you track down the Gouda.   https://www.bbc.co.uk/programmes/m000qzxr  
    • It’s Mons all the way for us. Super friendly. And they know their customers . They even asked me why I bought so much Comté. LOL. This is the cheese from my area in France  and I eat it without thinking. I LOVE their Fourme  d’Ambert, one of the oldest cheeses in France. Much creamier than Roquefort and much cheaper too. Also love their selection of goats cheese - and the fact that they regularly discount cheeses that have ripened a bit too much, which is how I like my cheese. Been lobbying them to make Fromage Fort, which is a hit like potted cheese. You take old leftover cheeses and ferment them in white wine. If other Burgundians are in the area, please join the lobbying effort.  Heritage cheese used to sell an absolutely amazing Gouda from Cornwall and I really enjoyed this but they’ve stopped selling it.  Can’t comment on Cheese Block - so grumpy in there I’ve stopped going in. Perhaps I’m missing out.       
    • Yes, but I remember it fromages ago.
Home
Events
Sign In

Sign In



Or sign in with one of these services

Search
×
    Search In
×
×
  • Create New...