I guess I would call myself a budding part-time student of gastronomic/culinary history - as I often find myself wondering about the origins of certain food(s) and food-related ideas, the development of cooking vessels, methodologies, meal design and evolution, and budding, because I haven't had a whole lot of time to ponder these things in the past and so, my knowledge-base is rather limited.  If I weren't so old, I would now be enrolled in a … [Read more...]