History is one of my great passions. I am fascinated by the medieval and Renaissance eras in Europe (mostly in England); the colonial era to the end of the Civil War in America; and the feudal era to the Meiji Restoration in Japan (1300’s-1867). Another of my great passions is cooking- I love putting together ingredients to create something delicious for everyone to partake in. Baking in particular is something I love doing.

Recently, I discovered the book <u>American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes</u> by Anne Byrn. It combined my two favorite things: history and baking! I was going through and thought, ‘How do I pick which one to start with? Which do I like best?’ My answering thought was, ‘I like all of them.’

And so, a project was born: to cook my way through this and other cookbooks, many with a historical bent. Most of these will be desserts- because who doesn’t like desserts? But I’ll be mixing things up with a few non-dessert savory dishes and some non-American cuisines as well.