1. BAKING
By: Yusra Chaumun

2. WHERE IT ALL BEGAN…
Baking began in 5600BCE, when humans used wild grass grains to soak them with
water and combine everything they assumed was food together, producing a broth-like
paste. The paste was then cooked, pouring it onto a flat hot rock surface, creating a
bread like substance. Eventually, the transferred mix was placed onto hot embers; thus
making it easier to make bread as it could now be baked anytime fire was created.
Baking developed in the Roman Empire about 300 BC; the pastry cook became a job
for Romans (known as the pastillarium) and therefore became the most respected
profession. Due to Romans finding pastries compassionately self indulgent, this made
them host festivities and celebrations for large banquets.

3. HOW BAKING SPREAD?
Since Rome began the evolution of baking, the art of baking eventually flourished
throughout Europe and Eastern areas of Asia. Bakers often baked homemade produce
at home and then sold them in the streets. For example: In London, pastry chefs sold
their goods from handcarts; which instantly developed into a system of delivering
baked goods to households. Hence the demand from it increased greatly as a result
which made bakeries open.

4. POPULARITY OF BAKING
Now, baking has become a popular hobby and is one of Britain's beloved hobbies
which enables a universal audience to join in and create something spectacular. This is
indeed very encouraging as children are grasping the techniques of how to craft baked
foods. Thus expanding their knowledge in how food is made and the predominant
differences between various ingredients.
For instance, ‘The Great British Bake Off ’ is a tremendously popular television
programme which was broadcasted in 2010. The show consists of 12 home bakers
battling it out to be crowned best amateur baker of the competition under the watchful
eye of the judges: Paul Hollywood and Mary Berry. Baking has once again become
highly embraced in the limelight and the show has rocketed to 7.2 million viewers in
2012 final; coming ahead of ‘Holby City’ again, by 0.3 of a million viewers.

5. MY INSPIRATION TOWARDS
BAKING
As a passionate baker, I was enormously inspired by the food writer and television
presenter: Mary Berry, who is a significant figure within in British television cooking.
Mary left her hopeless domestic science classes and went to college to study catering
where her dreams slowly became reality. From there she moved, at the youthful age of
seventeen, to study at Le Cordon Bleu culinary arts school in France before working in
numerous cooking related jobs.
Mary has published over seventy cookery books which her first being: ‘The Hamlyn All
Colour Cookbook’ in 1970. She has also hosted several television series for the
broadcasters BBC and Thames Television. Berry is an exclusive participant on
Woman’s Hour and Saturday Kitchen who shows her entire contribution and
enthusiasm to cooking. She is an invigorating individual who generously discloses her
recipes teaching the public what to cook and how it is best done.

6. MY PROPOSED PROJECT
I will demonstrate how fun the basics of baking can be by creating two spectacular yet
simple treats: A British classic Victoria sponge and I will be baking something from my
own roots which will be a divine Mauritian delight: ‘Tarte à la Banane’ (Banana Tart).
Also, I will be blogging and creating a baking sketchbook for a universal audience about
the outcomes of my baking and how they can adapt certain methods or leave out
certain ingredients which are optional. This will hopefully help move my youthful
audience to attempt trying to create something, which is out of their comfort zone.

7. A WORD OF ADVICE!
• When you pick EPQ, ensure you know what your topic or idea would
be, before you begin your project. Or else you will struggle to complete it!
• Ensure you meet all EPQ deadlines and never hesitate to ask your teacher
for assistance!