{ "items" : [
    { "id" : "http://dbpedia.org/resource/Sally_Lunn_bun"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "A Sally Lunn is a large bun or teacake made with a yeast dough including cream, eggs, and spice, similar to the sweet brioche breads of France. Served warm and sliced, with butter, it was first recorded in 1780 in the spa town of Bath in southwest England. The same name has been applied to various unrelated breads in the US since the early 20th century." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Sally Lunn" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Sally_Lunn's_famous_bun.jpg" ] ,
        "http://dbpedia.org/ontology/alias" : [ "Sally Lun, or Lund, Solemena, soel leme" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/England" ] ,
        "http://dbpedia.org/ontology/region" : [ "http://dbpedia.org/resource/West_Country" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Sally_Lunn's_famous_bun.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Bread"] } } }
