I thoroughly enjoy cooking. Though it was a hobby I did not pick up until recently now that I have a kitchen I look forward to making dinner for myself and my house mates. Cooking for twelve people leaves little space for elegance or fancy but I try to bring my cuisine up a level with some sauces including some beef stock that I made a few weeks back.
Now so far, I've never combined my newly developed love of cooking (particularly from the French side of the spectrum) and my longer developed enjoyment of history. This week I'm planning on looking into the history of sauces and stocks. On Friday or Saturday I'll post what I find.
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