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Thank you Apple TV+ for partnering with me on this video. The new Apple Original Film “Blitz" is streaming November 22nd on Apple TV+ https://apple.co/_Blitz Recipes at https://www.tastinghistory.com/recipes About the Film: Sir Steve McQueen’s “Blitz” follows the epic journey of George (Elliott Heffernan), a 9-year-old boy in World War II London whose mother Rita (Saoirse Ronan) sends him to safety in the English countryside. George, defiant and determined to return home to his mom and his grandfather Gerald (Paul Weller) in East London, embarks on an adventure, only to find himself in immense peril, while a distraught Rita searches for her missing son. Written and directed by Academy and BAFTA Award-winning McQueen, the film stars Academy and BAFTA Award nominee Ronan and newcomer Heffernan, with Harris Dickinson, Benjamin Clementine, Kathy Burke, Paul Weller, Stephen Graham, Leigh Gill, Mica Ricketts, CJ Beckford, Alex Jennings, Joshua McGuire, Hayley Squires, Erin Kellyman and Sally Messham rounding out the cast. McQueen’s Lammas Park produces alongside Tim Bevan and Eric Fellner of Working Title Films, Arnon Milchan, Yariv Milchan and Michael Schaefer for New Regency, with producers Anita Overland and Adam Somner. McQueen reunites with production designer Adam Stockhausen (“12 Years a Slave,” “Widows”), costume designer Jacqueline Durran (“Small Axe”), and composer Hans Zimmer (“12 Years a Slave”), with cinematographer Yorick Le Saux (“Little Women”) and makeup designer Naomi Donne ( “Spectre,” “Skyfall”). Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #blitzfilm

Thank you to Bombas for sponsoring this video! One Purchased = One Donated, so head to https://bombas.com/tastinghistory and use code tastinghistory20 at checkout for 20% off your first purchase. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 For more on this topic, check out The Taste of War by Lizzie Collingham: https://amzn.to/3UBNs3R **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #worldwar2 #germany

To get 10 FREE meals with HelloFresh, use code 10TASTINGHISTORY at https://bit.ly/4eyS2Ya ! Applied across 7 boxes, for new subscribers only, varies by plan. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Basque Cheesecake: By Asturio Cantabrio - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=95450746 Japanese style cheesecake: By Tokyo Girl from Tokyo, Japan - Japanese Cheesecake from a Bakery in Tokyo, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=60458193 De agricultura: By Sailko - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=37621580 De Agri Cultura: By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Seneca: By I, Calidius, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2456052 #tastinghistory #Roman #cheesecake

Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #election

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To get 10 FREE meals with HelloFresh, use code 10TASTINGHISTORY at https://bit.ly/4eyS2Ya ! Applied across 7 boxes, for new subscribers only, varies by plan. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** Harleian MS 4016 - https://amzn.to/3TFRmZm The Time Traveler's Guide to Medieval England: https://amzn.to/3TIiW8d Sir Gawain and the Green Knight: https://amzn.to/3XFrHBc Cooking and Dining in Medieval England: https://amzn.to/3XFwG4I **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose IMAGES Mace: By AntanO - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=40270300 #tastinghistory #medieval

Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #beeftea

Thank you to Trade for sponsoring. Visit https://drinktrade.com/maxmiller to get a free bag of coffee when you sign-up. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** The Biscuit by Lizzie Collingham: Jane Austen's England: https://amzn.to/3MJ6ukO Time Traveler's Guide to Regency Britain: https://amzn.to/3MHizXG What Jane Austen Ate and Charles Dickens Knew: https://amzn.to/3Tm3HBO **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #janeausten

Use code TASTINGHISTORY50 to get 50% OFF your first Factor box plus 20% off your next month of orders at https://bit.ly/4bF1ecK! Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** Medieval Pets: https://amzn.to/3Ba2wyP The Grey Hound Stud Book: https://archive.org/details/greyhoundstudbo00clubgoog/page/n52/mode/2up?q=spratt **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose IMAGES Roman Dog from Pompeii: By Robin Dawes Via Flickr - CC BY-NC-ND Dog epitaphs: https://www.youtube.com/watch?v=gLlprfLZjaM Statue of a Molossian Hound: By Marie-Lan Nguyen (2011), CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=15604637 #tastinghistory #petfood

Thank you to Bombas for sponsoring this video! One Purchased = One Donated, so head to https://bombas.com/tastinghistory and use code tastinghistory20 at checkout for 20% off your first purchase. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Millet: https://amzn.to/4e9LvTI Tushonka: https://amzn.to/3B39Lsi The Book of Tasty and Healthy Food: https://amzn.to/3XzQyYm **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Tushonka: By Bestalex - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=12871620 #tastinghistory #worldwar2

Get FREE breakfast for like with HelloFresh, use code FREETASTINGHISTORY at https://bit.ly/3Y7zaL2 ! One free breakfast item per box while subscription is active. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 MENTIONED LINKS The 1897 Sears & Roebuck Catalog: https://archive.org/details/1897searsroebuck0000sear/page/194/mode/2up?q=rice How To Say Bangor Maine: https://www.youtube.com/watch?v=K_q9hAAIS-c **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #brownies

Thank you to Trade for sponsoring. Visit https://drinktrade.com/maxmiller to get a free bag of coffee when you sign-up. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Clotted Cream: https://amzn.to/4ckNnI9 (It is best if you can find it at a local British food store as it doesn't always ship well) **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose IMAGES Kaymak: By E4024 - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=64305031 #tastinghistory

Use code TASTINGHISTORY50 to get 50% OFF your first Factor box plus 20% off your next month of orders at https://bit.ly/4bF1ecK! Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** Ibn Fadlan: https://archive.org/details/IbnFadlanAndTheLandOfDarknessArabTravellersInTheFarNorthPenguinClassicsCopie/page/n65/mode/2up Eye-Witness Account of the Viking Rus - Voices of the Past: https://www.youtube.com/watch?v=VOqUZnc6eLI **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Runes: By Henrik Sendelbach, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=256875 Birka dig: By Holger.Ellgaard - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=4350239 Oseberg Ship: By Petter Ulleland - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=54937245 Buddha Bucket: By Thorguds - Own work Photo by the owner of Saamiblog, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=8056403 Blomsholm, Sweden: By Paula Molander - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=80292381 Anund’s Barrow, Sweden: By User:Berig CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=6727548 #tastinghistory #vikings

Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe fo Om Ali (umm ali) at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #egypt

Get FREE breakfast for life with HelloFresh, use code FREETASTINGHISTORY at https://bit.ly/3Y7zaL2! One free breakfast item per box while subscription is active. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #ww2

Thank you to Trade for sponsoring. Visit https://drinktrade.com/maxmiller to get a free bag of coffee when you sign-up. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** The Kelloggs - The Battling Brother's of Battle Creek: https://amzn.to/4fkMXUA **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS #tastinghistory #kelloggs #cornflakes

Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Sign up for the upcoming newsletter for more Tasting History! Its at the bottom of this link - https://www.tastinghistory.com Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Get Long Pepper Here ► https://amzn.to/3y99KSJ Get Garum Here ► https://amzn.to/4cTYaKe Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Brittanicus: Pierre Tribhou, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Nero: Bradley Weber, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons The Wolf’s Lair: By Avi1111 dr. avishai teicher - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=27696597 #tastinghistory #rome

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Use code TASTINGHISTORY50 to get 50% OFF your first Factor box plus 20% off your next month of orders at https://bit.ly/4bF1ecK Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Tartaric Acid: https://amzn.to/3WeHhUE LINKS TO SOURCES** Yanks, Rebels, Rats, & Rations: https://amzn.to/4cmKJ5r A Taste for War: https://amzn.to/3znCnM9 Confederate Receipt Book: https://archive.org/details/confederaterecei00rich/page/n7/mode/2up **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #civilwar

For FREE HelloFresh appetizers for life for both new and repeat customers, use code APPSTASTINGHISTORY at https://bit.ly/4beiAvO! One appetizer item per box while subscription is active. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** 12'' Deep Dish Pizza Pan: https://amzn.to/3XNT5OX LINKS TO SOURCES** Peter Regas's site: Pizzahistorybook.com https://www.chicagomag.com/dining-drinking/the-secret-history-of-the-original-deep-dish-crust/ **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Lou Malnati’s: By Ken Lund from Reno, Nevada, USA - Gold Coast Historic District, Chicago, Illinois, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=128703190 Gino’s East: By Ken Lund from Reno, Nevada, USA - Gino's East Pizzeria, Chicago, Illinois, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=56731738 Giordano’s: By Paul Sableman - Giordano's Famous Stuffed Pizza, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=64001038 Stuffed Pizza: By TNVWBOY - https://www.flickr.com/photos/tnvwboy/2274777711/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=46586004 #tastinghistory #pizza #chicago

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Thank you to Trade for sponsoring. Visit https://drinktrade.com/maxmiller to get a free bag of coffee when you sign-up. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory For more on the ghost town, Cerro Gordo, watch Ghost Town Living: https://www.youtube.com/@GhostTownLiving Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Cornish Pasty: By User:Gvjekoslav, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=51835620 #tastinghistory #goldrush

Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory For more on the ghost town, Cerro Gordo, watch Ghost Town Living: https://www.youtube.com/@GhostTownLiving For more great videos on the old west, check out the channel Arizona Ghostriders: https://www.youtube.com/watch?v=WaPaLwOAiug Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory

For FREE appetizers for life with HelloFresh, use code TASTINGHISTORYAPPS at https://bit.ly/3V7EyuK! One appetizer item per box while subscription is active. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Alps: By Takeaway - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=42346896 Pyramids: By Ricardo Liberato - All Gizah Pyramids, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=2258048 European Migration: By Detlef Gronenborn, Barbara Horejs, Börner, Ober - htps://www.academia.edu/9424525/Map_Expansion_of_farming_in_western_Eurasia_9600_4000_cal_BC_update_vers_2021_1_, CC BY 4.0, https://commons.wikimedia.org/w/index.php?curid=104934771 Red Deer: By Charles J. Sharp - Own work, from Sharp Photography, sharpphotography, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=50434162 Ibex: By Giles Laurent - Own work, CC BY 4.0, https://commons.wikimedia.org/w/index.php?curid=143754203 Einkorn Wheat: By LepoRello - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=20553624 Fiddlehead Fern: By Ɱ - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=48697220 Bracken: By Rasbak - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=217090 Tisenjoch and surrounding area: By Mai-Sachme - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=54197693 Chalcolithic Settlement: By Jose Mª Yuste, de la fotografía (Tuor123). Miguel Salvatierra Cuenca, autor de la ilustración - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=5505410 Ötzi’s Clothes: From the South Tyrol Museum of Archeology Berchtesgaden: By Rainerax - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=40104650 Otzi’s last days map: Dickson JH, Oeggl KD, Kofler W, Hofbauer WK, Porley R, Rothero GP, et al. (2019) https://doi.org/10.1371/journal.pone.0223752 #tastinghistory #iceman

Get 4 months extra on a 2-year plan 👉 https://nordvpn.com/maxmiller. It's risk-free with Nord's 30-day money-back guarantee. Thanks to NordVPN for sponsoring this video. Get the apron here! https://crowdmade.com/collections/tastinghistory/products/tasting-history-with-max-miller-tasting-historys-embroidered-apron Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Gonzalo de Oviedo: De Coriolano Leudo Obando - Catálogo de Pinturas Academia Colombiana de Historia, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=112908751 #tastinghistory #barbecue

Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Lemon Juice Powder: https://amzn.to/3wLB0Wy Powdered Eggs: https://amzn.to/4dHDOVC LINKS TO SOURCES** Army Recipes from the U.S. War Department: https://amzn.to/4dESR22 The Cook Book of the United States Navy: https://amzn.to/3yeN4Qy D-Day by Stephen E. Ambrose: https://amzn.to/4dCjUv1 Voices From D-Day by Jonathan Bastable: https://amzn.to/3K10p1z **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #dday #ww2

Start speaking a new language in 3 weeks with Babbel 🎉. Get 60% OFF your subscription ➡Here: https://go.babbel.com/t?bsc=usa-influ-eg-dt-1m&btp=default&utm_term=generic_v1&utm_medium=paidsocial&utm_source=YouTube&utm_campaign=tastinghistorywithmaxmiller&utm_content=Influencer..May-2024..USA-TATAM..1200m60-yt-tastinghistorywithmaxmiller-may-2024 Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Date Syrup: https://amzn.to/3UJnX1g Whole Grain Barley Flour: https://amzn.to/3JL2P4r Emmer Flour: https://amzn.to/3wpyxB5 More on Seamus Blackley's Ancient Yeast Project: https://www.smithsonianmag.com/smart-news/bread-was-made-using-4500-year-old-egyptian-yeast-180972842/ Follow Seamus Blackley on Twitter @seamusblackley4096 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Ramses III: By Asavaa - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=10233973 Mastaba of Ti - By Mastaba_of_Ti_05.JPG: Einsamer Schützederivative work: JMCC1 (talk) - Mastaba_of_Ti_05.JPG, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=15415301 Seamus Blackley: By Seamus Blackley - Personal communication, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=113385538 Mentuhotep III: By EditorfromMars - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=93755934 Ramses II: By Speedster - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=38220820 Deir El-Medina: By Diego Delso, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=122615283 Thebes: By https://wellcomeimages.org/indexplus/obf_images/8c/dc/1b59b04b6c82669a891f5de8689a.jpgGallery: https://wellcomeimages.org/indexplus/image/V0049316.htmlWellcome Collection gallery (2018-03-29): https://wellcomecollection.org/works/s9aa5ape CC-BY-4.0, CC BY 4.0, https://commons.wikimedia.org/w/index.php?curid=36668151 #tastinghistory #ancientegypt

For FREE dessert for life with HelloFresh, use code TASTINGHISTORYSWEET at https://bit.ly/4a54eOB! One dessert item per box while subscription is active. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS #tastinghistory #ww1 #uboat

Get 4 months extra on a 2-year plan 👉 https://nordvpn.com/maxmiller. It's risk-free with Nord's 30-day money-back guarantee. Thanks to NordVPN for sponsoring this video. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Watch Oceanliner Designs' Lusitania Video: https://www.youtube.com/watch?v=H5YPlcrAiV4 Dead Wake by Erik Larson: https://amzn.to/3Qdmwp2 Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #lusitania

Use code TASTINGHISTORY50 to get 50% OFF your first Factor box plus 20% off your next box at https://bit.ly/47TL1yd! Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #tang #astronaut

Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Brioche a tete: Via Arnold Gatilao on Flicker, CC BY 4.0 DEED / Attribution 4.0 International Germans in front of Wagon Lits Car: By Bundesarchiv, Bild 183-M1112-500 / CC-BY-SA 3.0, CC BY-SA 3.0 de, https://commons.wikimedia.org/w/index.php?curid=5435245 #tastinghistory #trains #orientexpress

Thanks to Trade Coffee for sponsoring! Get a free bag of fresh coffee with any Trade subscription: https://drinktrade.com/maxmiller Check out Richard Foss's book, Food in the Air and Space here: https://amzn.to/4cEToRd or at his website https://richardfoss.com/ Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** Food in the Air and Space by Richard Foss: https://amzn.to/4cEToRd Food and Aviation in the Twentieth Century: https://amzn.to/3PPbmqf The Age of Flight by William Garvey: https://amzn.to/3J9CIDG **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Irish Coffee: By Anke Klitzing - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=128498989 The Concorde: By Eduard Marmet - http://www.airliners.net/photo/British-Airways/Aerospatiale-BAC-Concorde-102/1406076/L/&width=1024&height=699&sok=WHERE__(photographer_%3D_%27Eduard_Marmet%27)_&sort=_order_by_photo_id_DESC_&photo_nr=67&prev_id=1406077&next_id=1406075, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5810282 #tastinghistory #airlines

For FREE dessert for life with HelloFresh, use code TASTINGHISTORYSWEET at https://bit.ly/4a54eOB! One dessert item per box while subscription is active. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Fork & Knife available at https://www.townsends.us/products/knife-fork-kf160-p-128?_pos=2&_sid=bdf1e7c6c&_ss=r Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #oregontrail #pioneer

Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Get a Smiting Knife at https://www.oldworldironworks.net/ @JDraper's video on London's Oldest Pub? - https://youtube.com/shorts/HpjMY8IJWi8?si=c1rqRMm8dpo-WEY0 Get Odin's Skull Mead Here - https://bit.ly/maxmead Use code MAXMILLER for $5.00 off orders of $50+ Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Verjuice - https://amzn.to/3Py5xgY Mace - https://amzn.to/3PA6G7x Hyssop (Dried) - https://amzn.to/3PAqec6 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose IMAGES: Otafuku, Japan: Kamemaru2000, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons #tastinghistory #medieval

Thanks to Trade Coffee for sponsoring! Get a free bag of fresh coffee with any Trade subscription: https://drinktrade.com/maxmiller Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Barquillos: By Tamorlan - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=19456114 Krumkake: By Jonathunder - Own work, GFDL 1.2, https://commons.wikimedia.org/w/index.php?curid=62847390 Pizzelle: By Steve Snodgrass - originally posted to Flickr as Pizzelles, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=10438518 Pike: By Jik jik - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=14631780 Liege Waffle: By Valereee - Own work, CC0, https://commons.wikimedia.org/w/index.php?curid=145070861 Waffle House: By Rpavich - via Flickr, CC BY-SA 2.0 #tastinghistory #waffles

Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** Delicious Memories by Anna Boiardi: https://amzn.to/4c3Q2Hl Famous Italian Dishes by Chef Hector Boiardi: https://digital.lib.uiowa.edu/islandora/object/ui:szathmary_1701/print?clip=identifier%3Dhttps%253A%252F%252Fdigital.lib.uiowa.edu%252Fiiif%252F2%252Fui%253Aszathmary_1701~JP2~a948659f1788e33085d1e103abff38a59bd7133b812662ee272d122e3e1113de~default_public%26region%3D0%252C2459%252C2981%252C4920%26size%3D2988%252C4920 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #chefboyardee

The Mythical Kitchen Cookbook by Josh Scherer: https://amzn.to/49Se1qZ Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS #tastinghistory @mythicalkitchen

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FX's Shōgun centers around the rise of the Shōgun in the early 17th century. The Shōgun was accustomed to lavish feasts, so I was inspired to make 2 dishes from the period; Namasu No & Nanban ryōri. FX's Shōgun premieres Feb 27 with new episodes every Tuesday on Hulu! @ShogunFX #ShogunFX #FXPartner Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** Food and Fantasy in Early Modern Japan: https://amzn.to/3OSls9g The History and Culture of Japanese Food: https://amzn.to/42NXlhW **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Katsuobushi By Sakurai Midori - File:Katsuobushi.jpg, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=118212791 Swan Ice Sculpture: Joe Ross from Lansing, Michigan, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons #tastinghistory #shogun

Thanks to Trade Coffee for sponsoring! Get a free bag of fresh coffee with any Trade subscription: https://drinktrade.com/maxmiller Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Chocolate Nibs: https://amzn.to/4bEx3Tk Vanilla Bean: https://amzn.to/3wt340l Sugar Nipper from Townsends: https://www.townsends.us/products/sugar-nippers-sn954-p-88 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Wayside Cross: By Karl432 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=33113428 #tastinghistory #hotchocolate

You can get my favorite cookware from Made In today with a 10% off discount off first orders over $100 using my link https://madein.cc/0224-tastinghistory Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Michelin Meals - By All pictures made by Charles Haynes except File:Jacques Lameloise DSCF6546.jpg made by User:Arnaud 25, File:Sound Of The Sea.jpg made by andrew and File:Salmon in Licorice Gel.jpg made by misskoslow. - File:Snail Porridge.jpgFile:Ballotine of Anjou Pigeon.jpgFile:Foie Gras.jpgFile:Nitro-Scrambled Egg and Bacon Ice Cream.jpgFile:Mango and Douglas Fir Puree.jpgFile:Pork Belly.jpgFile:Truffle Toast.jpgFile:Oyster and Passion Fruit Jelly.jpgFile:Jacques Lameloise DSCF6546.jpgFile:Carrot and Orange Lolly.jpgFile:Sound Of The Sea.jpgFile:Red Cabbage Gazpacho.jpgFile:Salmon in Licorice Gel.jpg, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=17650393 Le Bernardin: By Arnold Gatilao - https://www.flickr.com/photos/arndog/3910466552/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=95464628 Bresse Chicken: By Aleks - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2560404 Hong Kong Soya Sauce - By Choo Yut Shing via flickr, CC BY-SA 2.0 First Hawker Michelin Star Stall - By Phoebe - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=134411655 Michelin Chocolate Dish: By Hotel de la Paix Genève - Flickr: Carte Printemps/ Spring menu, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=20784708 Tokyo Michelin dish: By Hotel de la Paix Genève - Flickr: Carte Printemps/ Spring menu, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=20784708 Los Angeles Michelin Dish: By Jack145945 - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=124986881 #tastinghistory #michelin #michelinrestaurant

For FREE breakfast for life with HelloFresh, use code TASTINGHISTORYFREE at https://bit.ly/47VxHts! One breakfast item per box while subscription is active. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose IMAGES Flavian Dynasty Emperors: By Classical Numismatic Group, Inc. http://www.cngcoins.com, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=4304323 Trajan’s Column: Steven Zucker via Flickr, CC BY-NC-SA 4.0 Trajan: By Hartmann Linge - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=11792308 Elephant on Sarcophagus: By Carole Raddato Via Flickr, CC BY-NC-SA 2.0 #tastinghistory #colosseum #ancientrome

For a limited time only, get your first 6-bottle box, a $150+ value, for just $55. Follow my link https://bit.ly/BrightCellarsTastingFeb to take the quiz and see your personalized wine matches. SIGNED COPIES OF TASTING HISTORY ► https://www.dieselbookstore.com/tasting-history-signed Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Mushroom Ketchup: https://amzn.to/48XAR07 Mumbo Sauce: https://johnyoungsoriginal.com/ Colman's Mustard Powder: https://amzn.to/47ZhZfR Colman's Mustard: https://amzn.to/48TSvSs TOWNSENDS Videos on Mushroom Ketchup: https://www.youtube.com/watch?v=29u_FejNuks https://www.youtube.com/watch?v=cnRl40c5NSs **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Anchor Bar: By Darmon - Own work, CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=2149385 Beef on Weck: By Nickgray at English Wikipedia. - Transferred from en.wikipedia to Commons., CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=9433355 Beef on Weck 2: By Nickgray on Flickr, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=9433355 #tastinghistory #buffalowings #hotwings

Thanks to Trade Coffee for sponsoring! Get a free bag of fresh coffee with any Trade subscription: https://drinktrade.com/maxmiller Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Recipe at https://www.tastinghistory.com/recipes Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Baldo Rice: https://amzn.to/3S6yP6K Pistachios: https://amzn.to/3vOzPoz Currants: https://amzn.to/48MeJ8T SOURCES** Bountiful Empire by Priscilla Mary Isin: https://amzn.to/3SduMW9 The Gulper and the Slurper by Helen Pfeifer: https://brill.com/view/journals/jemh/24/1/article-p41_3.xml?language=en Melceü't Tabbâhîn A Voyage Into the Levant by Sir Henry Blount Kutadgu Bilig Everyday Life in Turkey by Mrs. W. M. Ramsay Alexis Soyer, A Culinary Campaign On Horseback through Asia Minor by Frederick Burnaby Tableau Genéral by Mouradja d'Ohsson The Itinerary of Fynes Moryson A Relation of A Journey to Constantinople by Nicholas Rolam Ogier Ghiselin de Busbecq Journals of Edward Lear **Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Court of Slejuk ruler Tughril III: By Author: Benjamin Banayan (rugrabbit.com), photographed at the Metropolitan Museum of Art exhibit "COURT AND COSMOS: The Great Age of the Seljuqs", 2016 - This file has been extracted from another file, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=143668161 #tastinghistory #ottoman #foodhistory

You can get my favorite cookware from Made In today with a 10% off discount off first orders over $100 using my link https://madein.cc/0124-tastinghistory Recipe at https://www.tastinghistory.com/recipes Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** Lobscouse & Spotted Dog: https://amzn.to/48zVIq5 Feeding Nelson's Navy: https://amzn.to/48ObPAe http://www.theoldfoodie.com/2013/08/lobscouse-and-loblolly.html The Wooden World Dissected - https://babel.hathitrust.org/cgi/pt?id=nyp.33433006838738&seq=20 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Dunbrody Kitchen: Gregory Vozzo via Flickr: CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0 HMS Trincomalee stove: Ian Petticrew, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons Star of India galley: BrokenSphere, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons #tastinghistory #shipbiscuits @madein

For FREE breakfast for life with HelloFresh, use code TASTINGHISTORYFREE at https://bit.ly/47VxHts! One breakfast item per box while subscription is active. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** What Jane Austen Ate and Charles Dickens Knew: https://amzn.to/421c2O4 The Time Traveler's Guide to Regency Britain by Ian Mortimer: https://amzn.to/3O7nwdh Jane Austen's England by Roy Adkins and Lesley Adkins: https://amzn.to/47Co8i7 A Frenchman in England by Francois la Rochefoucauld: https://amzn.to/3vHgtl4 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Bath Bun: By Richard Allaway from France - Culture... a bath bun and a pot of tea, Bath, United Kingdom, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=55024859 #tastinghistory #janeausten

Start speaking a new language in 3 weeks with Babbel 🎉. Get 60% OFF your subscription during their Black Friday sale➡Here: https://go.babbel.com/t?bsc=1200m60-youtube-tastinghistorywithmaxmiller-jan-2024-promo&btp=default&utm_term=generic_v1&utm_medium=paidsocial&utm_source=YouTube&utm_campaign=tastinghistorywithmaxmiller&utm_content=Influencer..Jan-2024..TATAM..newyearspromo Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 RECIPE at https://www.tastinghistory.com/ **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Figlmuller: LevandeMänniska, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Chicken-Fried Steak: By Jessica from Hove, United Kingdom - Flickr, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=7557533 Christmas Market in Vienna: By C.Stadler/Bwag - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=64696982 Dresden Christmas Market: By LH DD/Dittrich - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=11719277 Cotoletta alla Milanese: By Vaselineeeeeeee - Cotoletta alla milanese taken at Peck in Milano., CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=89040121 #tastinghistory #wienerschnitzel

Get the recipe at my new website https://www.tastinghistory.com/ Buy Fake History: 101 Things that Never Happened: https://amzn.to/47kO3KU Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Fish & Chips: By Matthias Meckel - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=74468548 #tastinghistory #potatochips

Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Follow Michael Twitty @thecookinggene on Instagram and Threads (https://afroculinaria.com/) Get Michael's books The Cooking Gene: https://amzn.to/3Rq1WSe Koshersoul: https://amzn.to/3RjoTpW Try Michael's Spices Here: https://spicetribe.com/products/the-cooking-gene-spice-collection?variant=43675522990293 Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #southerncooking

Use code TASTINGHISTORY50 to get 50% off your first Factor box at https://bit.ly/3Sjb0KR! Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Flor de Garum: https://amzn.to/3tq6S1x Long Pepper: https://amzn.to/3Tunqjw Colatura di Alici: https://amzn.to/41A0otx **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Apicius: By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Long Pepper: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=182313 Pissalat: By Arnaud 25 - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=99651006 #tastinghistory #garum

Apologies for the auto-focus issues for the first 6 minutes of the video. It clears up after that. Follow Michael Twitty @thecookinggene on Instagram and Threads (https://afroculinaria.com/) Get Michael's books The Cooking Gene: https://amzn.to/3Rq1WSe Koshersoul: https://amzn.to/3RjoTpW Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 PHOTO CREDITS Gullah woman makes a sweetgrass basket: By Mattstone911 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=28513097 Gullah Basket: By Bubba73 (Jud McCranie) - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=34746435 Fufu from Ghana: By Kwameghana - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=36439069 Mofongo: By Thejas - https://www.flickr.com/photos/thejas/3540265177/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=103375621 A woman selling yam tubers: Salam Abiodun, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Pounding Fufu: By Kwameghana - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=117130201 Preparing Fufu: By PGskot - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=64435290 Pounded Fufu: By daSupremo - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=91064237 Omotouo: By daSupremo - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=100593698 Iyán: By Shardayyy - 044:365 - 06/13/2012 - Iyan & Efo-Riro, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=53949368 Jollof Rice - By Noahalorwu - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=76842925 Chin Chin: By Reigninginvictory - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=38390511 Ossabaw Hog: By Carly & Art from Washington, DC - Ossabaw Hog, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=6491943 #tastinghistory

Thanks to Trade Coffee for sponsoring! Get a free bag of fresh coffee with any Trade subscription: https://drinktrade.com/maxmiller Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Stollen: By Whitney - originally posted to Flickr as Stollen, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=10214494 Christmas Cake: By James Petts from London, England - Christmas cake, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=35000651 Observation Hill Memorial Cross: By User:Barneygumble, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=42891456 Claxton Bakery Sign: By Jud McCranie - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=74532729 #tastinghistory #fruitcake

Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Hot Chocolate: By Itisdacurlz - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=12211775 Mulled Wine: By Basotxerri - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=45450413 #tastinghistory #drpepper

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Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #jfk

🌏 Get Exclusive NordVPN deal here ➼ https://nordvpn.com/maxmiller. Try it risk-free now with a 30-day money-back guarantee. ✌ Thanks to NordVPN for sponsoring. Christmas Sweater Here - https://crowdmade.com/collections/tastinghistory/products/tasting-history-with-max-miller-limited-edition-merrie-christes-maesee-sweater Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 RECIPE for filling 1 Quart (1L) Whole Milk 2 Cups (450g) Pumpkin Puree 4 eggs ½ Cup (190g) Molasses 1 ½ teaspoons allspice 2 teaspoons ginger Pie Dough 1. Blind bake the pie crust until fully cooked. 2. Mix all of the ingredients together until smooth then add to cooled pie crust. Bake at 350°F / 175°C for 75 - 80 minutes or until there is just a slight wobble in the middle of the pie. 3. Turn off oven but leave the pie in to cool with the door slightly ajar (you can use a wooden spoon to prop it open). 4. Let cool completely before slicing. This actually tastes even better the next day! **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #pumpkinpie #pumpkin

Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 RECIPE For the Bread 500 grams of bread flour 1 ½ tablespoons (14g) dried yeast 2 eggs 5 yolks 130 grams of sugar 8 tablespoons (113 g) of butter 8 tablespoons (113 g) of lard (You can also use all butter) 2 tablespoons of orange blossom water 2 teaspoons orange zest 1 teaspoon anise seeds 1 teaspoon of salt 1 more egg to attached the decorations 1. Make a starter by mixing the dried yeast with 1/2 cup (120ml) lukewarm water and a half cup (60g) of the bread flour. Whisk together, cover and let sit for 30 minutes. 2. Make the anise mixture by mixing the anise seeds with 90ml water and set it over a medium heat and simmer for 2 minutes. Then strain out the seeds and let the water cool. 3. Once the starter is ready, add it to the remaining flour along with the salt, sugar, orange zest, orange blossom water, cooled anise water, 2 eggs and 5 yolks. Mix together with the paddle of a stand mixer on low until combined and then switch to a dough hook and knead on high for 10-12 minutes or until the dough comes away from the sides of the bowl. 4. Reduce speed to low and add in the butter and/or lard 3 tablespoons at a time, fully incorporating it before adding more. Once fully incorporated, knead on medium high for 10 more minutes or until the dough has become nice and smooth. 5. Set the dough in a lightly greased container, cover, and let it sit for 2 hours or until it's doubled in size. Turn it out onto a lightly greased surface, fold it over on itself, and return it to the container, covered, and let it rise in the refrigerator for 6-12 hours. 6. Remove the dough and let it return to room temperature (about 1 hour) then remove 300g of dough for the decoration and divide the remaining dough into 4 equal pieces (this can also be 2 large loaves or 8 small loaves). Shape the large pieces into balls and place on a lined baking sheet, firmly pressing them down to create a flat top. 7. Divide the 300g of dough into 4 pieces. Each piece should be made into a small ball about an inch across and the rest should be rolled into a rope about twice the length of the main loaves. Divide this into 4 pieces, shaping the middle to be slightly thinner than the ends to give the appearance of a bone. 8. Whisk the remaining egg with a tablespoon of water and brush the mixture onto one side of each of the bones and ball to act as glue. Set 4 bones on each loaf in cross pattern then stick the dough ball on top pressing it down firmly. Cover the loaves and allow to rise for 90 minutes or until doubled in size. 9. Brush the risen loaves with the remaining egg wash and bake at 350°F for 20 minutes. Remove from the oven and let cool completely. 10. Whisk together 1 tablespoons of flour into 1/2 cup of water and set over low heat, stirring until it becomes a paste. Let it cool, stirring continuously, then brush it on the cooled loaves and dust with plenty of sugar. Wait 5 minutes, and dust with more sugar. PHOTO CREDITS Dia de Muertos little skeletons: Elenats.93, CC BY-SA 4.0 Dia de Muertos skull mask: Poloide93, CC BY-SA 4.0 Dia de Muertos: Melomano30, CC BY-SA 4.0 Dia de Muertos Cemetery: J Mndz, CC BY-SA 2.0 Dia de Muertos Cemetery 2: Melomano30, CC BY-SA 4.0 Ofrenda: Inakiherrasti, CC BY-SA 4.0 Pan de Muerto: Marlene, CC BY-SA 3.0 Pan de Muerto de Hidalgo: Elizabethcasasola, CC BY-SA 4.0 Marigolds: By Ezhuttukari - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=18415653 Huesos de Santo: By Frederique Panassac, CC BY-SA 4.0 via Flickr Huesos de Santo Close up: By Photolanda, CC BY-SA 4.0 via Flickr Marigolds with Calavera: Luisroj96, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons #tastinghistory #diademuertos

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For 50% off with HelloFresh PLUS free shipping, use code 50TASTINGHISTORY at https://bit.ly/3Q4hP1q Video on Pemmican: https://youtu.be/DUAayg3D0XA Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Sources: Sam Steele: A Biography: https://amzn.to/44syAHh Klondike: https://amzn.to/47RcAsw A Journey for the Ages - Matthew Henson & Robert Peary's Historic North Pole Expedition: https://amzn.to/3YW3whP **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #pemmican

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Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. I'm heading back out on book tour! I had so much fun the first time that I'm doing it again. More details to come, but here are the current cities and dates. October 10th or 11th Great Barrington, MA Familiar Trees October 14 Boston, MA The Boston Book Festival October 18 Ridgewood, NJ Bookends Bookstore October 19 Atlanta, GA Eagle Eye Bookshop October 23 Chicago, IL Bookends & Beginnings November 9 Phoenix, AZ Changing Hands Bookstore Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES & EQUIPMENT** Betty Crocker's Picture Cook Book: https://amzn.to/3QFMTVx Finding Betty Crocker by Susan Marks: https://amzn.to/458JYJD 10'' Cast Iron Skillet: https://amzn.to/3DXHL7H **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #bettycrocker #pineappleupsidedowncake

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Thanks to Trade Coffee for sponsoring! Get a free bag of fresh coffee with any Trade subscription: https://drinktrade.com/maxmiller My family history on GeneaVlogger: https://youtu.be/ZbTw-Ba4tBs Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Oyster Shucking Knife & Gloves: https://amzn.to/3O8dg4T Cast Iron Oyster Grill Pan: https://amzn.to/3O5CUr8 Porcelain Oyster Plate: https://amzn.to/3XSwZJ9 Oyster Forks: https://amzn.to/3pPFHeu LINKS TO SOURCES** The Big Oyster by Mark Kurlansky: https://amzn.to/3PTkB9M **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTOS: Oysters: By Lannyperm - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=87100605 Billion Oyster Project: By RoySmith - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=89576966 #tastinghistory #oysters

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Thank you to Wondrium for sponsoring today’s video! Signup for your FREE trial to Wondrium here: http://ow.ly/EK4050N4T4U For signed copies of the TASTING HISTORY COOKBOOK: Changing Hands (US Only): https://www.changinghands.com/book/9781982186180 Diesel Bookstore (US & International): https://www.dieselbookstore.com/tasting-history-signed Other US Options: https://bit.ly/3GHL7wC Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Long Pepper: https://amzn.to/3M4plHJ Flor de Garum: https://amzn.to/40wb4rc Colatura di Alici: https://amzn.to/3z1DbmI Saba: https://amzn.to/3JGkbyK Asafoetida (Hing): https://amzn.to/40wZmwr Ingredient List For the Pork & Apples: 1 tablespoon Olive Oil 1-1.5 pounds pre cooked pork shoulder (or ham) 3/4 pound ground beef or pork shaped into meatballs 1 cup chopped leeks Small handful cilantro 1-3 cups of chicken stock (enough to cover the bottom of the pot throughout cooking) 2 teaspoons garum 1 pound sweet apples cut into cubes For the Sauce: 1 teaspoon cumin 2 teaspoons chopped Cilantro leaves 1 tablespoon Coriander seeds 2 teaspoons chopped Mint 1 teaspoons pepper / long pepper 1/2 teaspoon asafoetida 1/4 cup white wine Vinegar 2 tablespoons of Honey 1 teaspoon garum 1/4 cup Defrutum (Mosto Cotto / Saba) 1/4 cup cooking liquid from the pork LINKS TO SOURCES** Vindolanda Tablets: https://romaninscriptionsofbritain.org/inscriptions/TabVindol211 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Apicius: By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Ninth Legion: By Photographed by: York Museums Trust Staff - This file has been provided by York Museums Trust as part of a GLAMwiki partnership.Licensing., CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=38964859 Garum: By Claus Ableiter - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=4717961 Roman Cornu and Tuba: By Sailko - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=46454212 Roman Legionaries: By Ursus - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=13663391 Centurion: By I, Luc Viatour, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2844461 MatthiasKabel, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=191343 Caracalla: By Sailko - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=88949542 Roman Road Map: By DS28 - File:Roman Empire 125 general map.SVG, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=68002775 Amphora: By Ad Meskens - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5661567 #tastinghistory #ancientrome

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For 60% off with HelloFresh PLUS free shipping, use code TASTINGHISTORY60 at https://bit.ly/3F1hE0z! Pre-order the TASTING HISTORY COOKBOOK: bit.ly/3GHL7wC Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Rockingham Castle: Tanya Dedyukhina, CC BY 3.0 https://creativecommons.org/licenses/by/3.0, via Wikimedia Commons #tastinghistory

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For a limited time only, get up to $100 off your first 4 boxes! Follow my link https://bit.ly/BrightCellarsTastingHistory13 to take the taste palate quiz to see your personalized matches. For signed copies of the TASTING HISTORY COOKBOOK: Changing Hands (US Only): https://www.changinghands.com/book/9781982186180 Diesel Bookstore (US & International): https://www.dieselbookstore.com/tasting-history-signed Other US Options: https://bit.ly/3GHL7wC *If you have already preordered in the US, directions on how to get a signed copy will come soon. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 UKRAINE: FOOD AND HISTORY: https://amzn.to/3HIfK5H Ingredients for the beet kvass 3-5 beets (very well scrubbed) Lukewarm water Salt (1-2 tbs per liter of water) Optional: 1 tbs sugar Parsley Dill Coriander seeds Parsnip Garlic Dark Rye Bread Ingredients for the borsch 1 head of cabbage 2 pounds (1kg) peeled beets 2-3 pounds (1+ kg) Pork Ribs with the bone 1/2 pound (225g) Salo (pork fat) 2 diced yellow onions Smetana **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Kvass: By Samotny Wędrowiec - CC BY-SA 3.0, https://en.wikipedia.org/w/index.php?curid=45325082 Hogweed: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=132843 Borschchagivka: By Master.HD - Panoramic view [125° FOV, WNW-NE], CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=12208663 Green Borscht: Off-shell, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons #tastinghistory #UKRAINE #borsch

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For 65% off with HelloFresh PLUS free shipping, use code TASTINGHISTORY65 at https://bit.ly/3RmGb5a! Pre-order the TASTING HISTORY COOKBOOK: bit.ly/3GHL7wC PETALS OF THE CHAMPAKA: www.petalsofthechampaka.com/shop (Non-Thai Sales) For sales within Thailand, books may be purchased here: https://shop.line.me/@520bgzpd Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 INGREDIENTS For the curry paste: 1 tbsp coriander seeds 2 tsp cumin seeds 1 tbsp grated coconut 4 cloves 1 tsp siam cardamom pods (or the seeds of green cardamom) 3 tbsp shallots 6-7 cloves of garlic 1 tbsp lemongrass 1 tbsp Galangal 7 Chilies 1 teaspoon shrimp paste For the curry 2 lbs (1kg) chicken or beef 1/2 cup coconut cream 2 cups coconut milk 1/4 cup unsalted roasted peanuts 1 cassia cinnamon stick 2 tbsp fish sauce 3 tbsp Palm sugar 3 tbsp tamarind juice 1/2 cup shopped shallots 3 bay leaves 3 slices of ginger **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Tomb of Sheik Ahmad Qomi: By obarber in thailand, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=53263518 Fall of Ayutthaya: By Tris T7 - Own work, CC BY 4.0, https://commons.wikimedia.org/w/index.php?curid=74308593 Burmese Cavalry: By Wagaung at the English Wikipedia, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=34984630 Mural depicting a palace complex: By Chainwit. - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=91390763 King Rama X: By NBT - https://www.youtube.com/watch?v=PmqK9DYCKpc, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=70105741 Foi Thong: Takeaway, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons #tastinghistory #curry #thailand

Thank you to Wondrium for sponsoring today's video! Sign up for your FREE trial to Wondrium here: http://ow.ly/IiNa50Mf3j5 Check out Rogue History from PBS here: https://www.youtube.com/watch?v=VjcZMjz2yyw re-order the TASTING HISTORY COOKBOOK: bit.ly/3GHL7wC Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** The Buccaneers of America by Alexander Exquemelin: https://amzn.to/3H4HocW **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Bust of Exquemelin: By Evergreen68 - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=63490540 Rock Tripe: By Jason Hollinger - Blistered RocktripeUploaded by Amada44, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=24215083 #tastinghistory #pirates

Go to https://squarespace.com/TASTINGHISTORY to get a free trial and 10% off your first purchase of a website or domain. Pre-order the TASTING HISTORY COOKBOOK: bit.ly/3GHL7wC Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & SOURCES Saba/Sapa: https://amzn.to/3GKY0WQ Long Pepper: https://amzn.to/3D3Fjwr The Fragmentary History of Priscus: https://amzn.to/3WnfPky The Gothic History of Jordanes: https://amzn.to/3GTM7xP Attila the Hun by John Man: https://amzn.to/3QQUKxD **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Bust of Valentinian: By Tony Querrec (photo) - https://collections.louvre.fr/en/ark:/53355/cl010275214, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=125866748 #tastinghistory #attila

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For 21 FREE meals with HelloFresh plus free shipping, use code TASTINGHISTORY21 at https://bit.ly/3VCoIqH Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #diet

For 21 FREE meals with HelloFresh plus free shipping, use code TASTINGHISTORY21 at https://bit.ly/3VCoIqH! Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Barley: https://amzn.to/3G5Mu9q Serving Jar: https://amzn.to/3BQ7Sx0 Cheesecloth: https://amzn.to/3PM9vl4 Reed Straws: https://amzn.to/3YDjEo5 LINKS TO SOURCES** Mesopotamia: Civilization Begins (With Beer) by Dr. Tate Paulette: https://www.youtube.com/watch?v=t4PVVVNr620 The Oldest Cuisine in the World by Jean Bottéro: https://amzn.to/3G4ERjr History of the World in 6 Glasses by Tom Standage: https://amzn.to/3HNR8dq **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Nuruk: By Eugene Kim - https://www.flickr.com/photos/eekim/5148064452/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=60096650 Enkidu: By Osama Shukir Muhammed Amin FRCP(Glasg) - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=90610606 Code of Hammurabi: By Mbzt - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=59794940 #tastinghistory #mesopotamia #beer

Thank you to Wondrium for sponsoring today’s video! Signup for your FREE trial to Wondrium here: http://ow.ly/o1rR50LVqHS Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Tori Avey's Cheese Latkes: https://toriavey.com/cheese-latkes/ Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 *Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #latkes #hanukkah

https://www.patreon.com/tastinghistory Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Learn more about Mari Lwyd at The Welsh Viking: https://youtu.be/af5m8SxHRzk Tasting History Reads Mean Comments: https://youtu.be/Glw5OTrHxQk Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Mari Lwyd: By R. fiend - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=16960238 Apple Wassail in Devon, England: By Brian Marks - https://www.flickr.com/photos/beanmunster/16134731587/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=112971592 Twelfth Night Tradition: Glyn Baker and licenced for reuse under cc-by-sa/2.0 Bridport Community Orchard Wassail 2022: Stephen and Helen Jones via Flickr #tastinghistory #wassail #christmas

Use my code TASTINGHISTORY at https://cometeer.com/TASTINGHISTORY to get $40 off across two orders. If you’ve been wanting to try Cometeer, now is the time! Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 INGREDIENTAS Pudding Basin: https://amzn.to/3UNLSJr 1 cup (120g) suet 1 ⅓ cup (170g) raisins and currants 1 cup (120g) flour 1 cup (120g) breadcrumbs 1 cup (120g) brown sugar 1 heaping cup (120g) grated potatoes 1 heaping cup (120g) grated carrots 1 teaspoon nutmeg 2 tablespoon (28g) candied peel ¼ teaspoon salt ½ teaspoon cinnamon Brandy Sauce ¼ pound (113g) butter ⅓ cup (70g) sugar 2oz (60ml) sherry and/or brandy **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose CometeerPartner #tastinghistory # #wwi #christmas @Cometeer

For a limited time only, get $50 OFF your first 6-bottle box for only $50 including shipping! Follow my link https://bit.ly/BrightCellarsTastingHistory12 to take the taste palate quiz to see your personalized matches. Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Le Grand Couvert Video: https://youtu.be/FVIng1x_6BU Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS PHOTOS Debauve & Gallais: By Celette - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=77771218 Kipferl: By Hu Totya - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=3159678 Croissant: By Daniela Kloth - Own work, GFDL 1.2, https://commons.wikimedia.org/w/index.php?curid=68157586 #tastinghistory #marieantoinette

Order Mr. Black Coffee Liqueur and use code MAX10 for $10 off at https://bit.ly/bottlesdrinkinghistory Mr Black Website: https://mrblack.co/us/ Mr Black Youtube: https://www.youtube.com/mrblackspirits Mr Black Instagram: https://www.instagram.com/mrblackspirits/ The Penny University: https://youtu.be/MNIrP_aqwQY Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #mrblackspirits #coffee

Thanks to Wondrium for sponsoring today's video! Signup for your FREE trial to Wondrium here: http://ow.ly/KZnW50LnlWk Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM They Flyting of Dunbar & Kennedy: https://intranslation.brooklynrail.org/middle-scots/the-flyting-of-dunbar-and-kennedy/ Visit https://www.tudorexperience.com/ Instagram: tudor_experience Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Subtitles: Jose Mendoza | IG @worldagainstjose MUSIC Celtic Impulse - Celtic by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100297 Artist: http://incompetech.com/ PHOTO CREDITS #tastinghistory #haggis #scotland

Try Vite Ramen at https://viteramen.com/tastinghistory use code TASTINGHISTORY10 to get 10% off plus free gifts and free shipping in the contiguous USA! Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Egg Thread Funnel: https://amzn.to/3OheYzw Le Creuset Cast Iron Wok: https://amzn.to/3EKaEWh SOURCES** Food and Fantasy in Early Modern Japan by Eric C. Rath The History of Japanese Food by Naomici Ishige: https://amzn.to/3TQXY42 Tanegashima: The Arrival of Europe in Japan, translated by Olof G. Lidin: https://amzn.to/3GKKcxl **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTOS Keiran Somen - By Nissy-KITAQ - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=20169384 Foi Thong - By Takeaway - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=20286726 Fios de ovos: By LipeFontoura - Own work, Public Domain, https://commons.wikimedia.org/w/index.php?curid=7256673 Kasutera: By katorisi - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5017233 Kompeito: By Midori - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2439722 Bisuketto: Muband - 投稿者自身による著作物, パブリック・ドメイン, https://commons.wikimedia.org/w/index.php?curid=123316647による #tastinghistory #japanesefood

Start speaking a new language in 3 weeks with Babbel 🎉. Get up to 60% OFF your subscription ➡️ Here: https://go.babbel.com/t?bsc=1200m60-youtube-tastinghistorywithmaxmiller-nov-2022&btp=default&utm_term=generic_v1&utm_medium=paidsocial&utm_source=YouTube&utm_content=Influencer..tastinghistorywithmaxmiller..USA..YouTube To support the Wôpanâak Language Reclamation Project, visit https://www.wlrp.org/ Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS La Casa Azul: By Anagoria - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=30547357 Pollo en Mole: MX, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Flint Corn: By Sam Fentress, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=348910 The Three Sisters: By Garlan Miles - https://commons.wikimedia.org/wiki/File:Three_Sisters_planting_visual_graphic.png, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=102320771 #tastinghistory #thanksgiving

Support the channel at https://www.patreon.com/tastinghistory For military history, news, veteran resources, and more, visit https://veteranlife.com/ Steve1989MREInfo eating 1942 US Army Field Ration C: https://www.youtube.com/watch?v=hm8f5Kj_CrY Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Chipped Dried Beef: https://amzn.to/3FRPcQ9 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS MRE: By Ashley Pomeroy - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=93024516 #tastinghistory #ww2

For a limited time only, get $50 OFF your first 6-bottle box for only $50 including shipping! Follow my link https://bit.ly/BrightCellarsTastingHistory11 to take the taste palate quiz to see your personalized matches. Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Townsends video on Macaroni from 1784: https://youtu.be/hV-yHbbrKRA Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 RECIPE Modern Cookery for Private Families: https://amzn.to/3NBH8ET 10 ounces (285g) White Cheese sliced thin. 1 3/4 cup (425 ml) Cream 4 tablespoons (55g) unsalted butter (plus 1 tbsp for boiling pasta) 1/2 teaspoon of salt ¼ teaspoon of Cayenne ¼ teaspoon of Mace Dried breadcrumbs 1. Boil water with salt and 1 tablespoon butter. Add the pasta and cook 9 to 11 minutes or until done to your taste. 2. Bring the cream to a simmer in a small saucepan and then add the butter and stir until melted. Add the cheese and stir until melted. Then stir in the salt, cayenne, and mace and simmer for several minutes. 3. Toast the breadcrumbs in a dry pan. 4. Once cooked, drain the pasta and put it in a pan or dish and pour the cheese sauce over the pasta making sure everything is coated. Cover with toasted breadcrumbs and serve hot. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Mac & Cheese: Texasfoodgawker, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Cheese Aging: Baynard, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons #tastinghistory

For 60% off with HelloFresh plus FREE shipping, use code TASTINGHISTORY60 at https://bit.ly/3gw6tDI! Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Ingredients 1 (5lb) duck A few stalks of fresh herbs. 5 cloves garlic Green onion Plenty of salt Some honey for basting 1-2 tablespoons olive oil 1 cup minced green onion 1 1/2 cups (350ml) red wine 2 tablespoons red wine vinegar 15 figs preserved in honey 15 dates Salt **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Death Mask: By Roland Unger - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=48168958 Valley of the Kings: By Nikola Smolenski - This image was created with Hugin., CC BY-SA 3.0 rs, https://commons.wikimedia.org/w/index.php?curid=4493928 Akhenaten Statue: CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=505800 Nefertiti: By Philip Pikart - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=8433730 Luxor, Thebes: By Olaf Tausch - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=86572669 Horemheb: Captmondo, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Tomb of Ramses VI: By R Prazeres - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=100503498 #tastinghistory #kingtut

Thanks to Wondrium for sponsoring today's video! Signup for your FREE trial to Wondrium here: http://ow.ly/AhT650L1iwH Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Ingredients: 1 cup (340g) Treacle or Molasses 2 sticks (225g) Butter 3 ½ cups (450g) Flour 1 heaping cup (225g) White Sugar 2 heaping Tablespoons (21g) Ginger Optional Mace and Cloves LINKS TO SOURCES** Modern Cookery for Private Families by Eliza Acton: https://amzn.to/3Cfhkcr **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Tong Kin’s Ancestral Sacrifice: By Three huntings - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=56231383 #tastinghistory #halloween

Try Vite Ramen at https://viteramen.com/tastinghistory use code TASTINGHISTORY10 to get 10% off plus free gifts and free shipping in the contiguous USA! Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS** Gram Flour: https://amzn.to/3M4ij3O Rose Water: https://amzn.to/3fFtXG8 LINKS TO SOURCES** Annals of the Caliphs' Kitchens (translated by Nawal Nasrallah): https://amzn.to/3SUW8PD **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. INGREDIENTS For dough 1 cup (120g) All-purpose flour 3 tablespoons (25g) Gram flour Pinch of saffron threads Optional pinch of Cardamom 2 tablespoons rose water ½ cup (120ml) water 3 tablespoons (45g) yogurt A pinch of baking soda For syrup 4 cups (800g) sugar 4 tablespoons (60ml) honey 2 cup (475ml) water Large pinch of saffron 2 tablespoons rose water 2 teaspoons lemon juice Optional Cardamom Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Lights: By Arne Hückelheim - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=12418678 Fireworks: By Sriram Jagannathan - Flickr: Chennai diwali, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=29675128 Jain Diwali: Alokjain19883105, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Fireworks in Jamnangar: 4patelsid, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Apicius: By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Sufganiyot: By Yoninah, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=8766965 Ranganatha Temple: Richard Mortel from Riyadh, Saudi Arabia, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons Rangoli: By Dinesh Korgaokar - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=36581728 Lakshmi: By Ankushsamant - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21128056 #tastinghistory #diwali

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For 65% off with HelloFresh plus FREE shipping, use code TASTINGHISTORY65 at https://bit.ly/3d15NVE! Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Garum: https://amzn.to/3f8HkOM Dried Rue: https://amzn.to/3BMKf7B Cuttlefish Ink: https://amzn.to/3LLZVwy Black Clay Casserole Dish: https://amzn.to/3UBPXSh LINKS TO SOURCES** Andrew Coletti: https://passtheflamingo.com/ Apicius: https://amzn.to/3LFEkWx Suetonius: The Twelve Caesars: https://amzn.to/3DXnznJ **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Apicius: ​​By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Bust of Domitian: By I, Sailko, CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=5858660 Domitian Standing Statue: By Steerpike - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=4681838 Colosseum: By Diliff - Own work, CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=2067974 Nerva: By I, Sailko, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=9945502 #tastinghistory #ancientrome

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For 16 free meals with HelloFresh across 7 boxes AND 3 free gifts, use code TASTINGHISTORY16 at https://bit.ly/32fHZYT! Check out Bruce Fummey's video on William Wallace: https://www.youtube.com/watch?v=zEdODi0_kTM&t=12s or book Scotland History Tours at https://www.scotlandhistorytours.co.uk/ Order Aberfeldy 12 Year Single Malt with Curiada at https://bit.ly/drinkinghistorybottles Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Balmoral Castle: By Stuart Yeates from Oxford, UK - Flickr, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=728182 Wheat: By User:Bluemoose - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=333105 Rye: By LSDSL - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2232399 #tastinghistory #scotland #whisky

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Ketchup with Max & Jose: https://www.youtube.com/ketchupwithmaxandjose Order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Tijuana: By Alen Ištoković, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=117308019 Belvoir Castle: By Jerry Gunner from Lincoln, UK - Belvoir CastleUploaded by Alaniaris, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=18154009 Cholmondeley: By Peter Craine, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=2658587 #tastinghistory #caesarsalad

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Feijoada Completa: Chico Buarque - https://youtu.be/dZZgtHUgSEQ Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 INGREDIENTS 2 lbs (5 cups) Beans 1 lb carne seca ½ pound fresh Stew meat ½ pound Bacon (thick cut) ½ pound Paio Sausages 1 pound Portuguese Sausage (Linguiça) ½ pound Salt Pork 2 onions Chopped 1 teaspoon Black Pepper 2 Tomatoes (Peeled/seeded/chopped) 8 cloves Garlic crushed 2 tablespoons white wine vinegar 2 or 3 Bay leaves **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #feijoada

Use my code TASTINGHISTORY to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link: https://magicspoon.thld.co/tastinghistory_0822 Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Garum: https://amzn.to/3BUp7xF Dried Rue: https://amzn.to/3dlC4Xh Long Pepper: https://amzn.to/3Ad5rnL LINKS TO SOURCES** Apicius De re Coquinaria: https://amzn.to/3bJunK0 RECIPE 1 tablespoon chopped Rue 1 teaspoon Celery Seeds 2 teaspoon Honey ½ tsp Pepper 1 cup or more of Raisin wine 2 teapoons garum 2 tablespoon Olive Oil 1 heaping tablespoon of Wheat Starch or cornstarch 4 Artichokes 1. Remove the stem and top inch of each artichoke and boil in well salted water for 40 min to 1 hour. They are done when a leaf at the bottom of the artichoke can easily be removed with very little effort. Set them on a wire rack and cool for 1 minute, then turn them over and let them drain and cool for 10 more minutes. 2. To make the sauce, mix the rue, celery seeds, and pepper together in a small saucepan, then add the olive oil, honey, garum and raisin wine and heat over a low heat until simmering. Whisk the starch into 2-4 tablespoons of raisin wine, then add it to the simmering sauce and whisk until it begins to thicken. Note that it will continue to thicken as it cools. 3. Once the sauce is ready, pour a little on top of the artichokes and sprinkle pepper over them. Keep most of the sauce on the side for dipping. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Apicius: By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Ice Wine Grapes: By Dominic Rivard from Bangkok, Thailand - icewine grapes3, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=3138457 Getty Villa: Bobak Ha'Eri, CC BY 3.0 https://creativecommons.org/licenses/by/3.0, via Wikimedia Commons Lovage: By 4028mdk09 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=10216137 Tall Lovage: By Anra2005 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=10858417 #tastinghistory #ancientrome

Start speaking a new language in 3 weeks with Babbel 🎉 Get up to 65% OFF your subscription ➡️ HERE: https://go.babbel.com/t?bsc=1200m65-youtube-tastinghistorywithmaxmiller-aug-2022&btp=default&utm_term=generic_v1&utm_medium=paidsocial&utm_source=YouTube&utm_content=Influencer..tastinghistorywithmaxmiller..USA..YouTube Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 RECIPE For the dough: 1 ½ teaspoons Active Dry Yeast 1/4 cup (60ml) warm water 6 cups (720g) Flour 2/3 cup (135g) Sugar 1 ½ teaspoons Salt 1 ½ cups (350ml) Milk 10 tablespoons (140g) Butter cut up and at room temperature 2 Eggs, lightly beaten For the filling: 2-3 tablespoons oil for frying 1 large Yellow Onion, diced 1 pound (450g) lean ground beef 1/2 cup (150) sauerkraut drained 1 large head of Cabbage, shredded 1 teaspoon crushed caraway seeds Salt and Pepper to taste 2-4 tablespoons Dijon mustard 1. Heat the milk to 180°F then remove it from the heat and whisk in the butter. Let the mixture cool to 120°F. 2. Activate the yeast by mixing it with 1/4 cup warm water and a pinch of sugar. 3. Whisk the flour, sugar, and salt together, then add the yeast, eggs, and milk/butter mixture. Form a dough and knead until smooth, adding flour when necessary to make it workable. It should still remain a sticky dough. Put the dough into a lightly greased bowl and cover, letting it rise for 1 hour or until doubled in size. Then punch down the dough and let it rise a second time. 4. While the dough rises, heat the oil in a large frying pan and add the yellow onion. Cook for 10 minutes or until the onions are soft and translucent. Then add the ground beef and cook until browned, about 7 minutes. Add the cabbage and let it cook down for a couple minutes, then add the rest of the ingredients and cook for several minutes, tasting and adjusting spice as it cooks. Once cooked, set the filling aside to cool completely. 5. Once the dough is fully risen, divide it into 15 equal pieces and form them into balls. Roll each ball out into a circle 6 inches in diameter. Place 1/3 cup of cooled filling into the center of each disk of dough and gather up the sides to form a parcel, pinching the dough together in the center. 6. Set the bierocks on a lightly greased baking sheet, leaving 1 inch between each, then cover and let rise for 20 minutes. 7. Once risen, bake the bierocks, 1 sheet at a time, in the oven at 350°F for 15 - 20 minutes, or until the tops begin to brown. Remove them from the oven and brush with melted butter. Serve warm or at room temperature. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS The throne at the Winter Palace: By Dr Vikramjit Kakati - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=92171948 Pirog: Tatyana Smetanina ; processed by Off-shell, CC BY 3.0 https://creativecommons.org/licenses/by/3.0, via Wikimedia Commons Pirozhki: Polina Tankilevitch via Pexels Börek: O.celebi, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Runza Restaurant in Gering, Nebraska: By Egpetersen - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=121189585 #tastinghistory

Signup for your FREE trial to Wondrium here: http://ow.ly/3GVY30spaZg Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 RECIPE 1 1/2 pounds (700g) Turnips ¾ pound (340g) Cheese 1 stick or (110g) Melted Salted Butter Powder Douce, made up of: Sugar, Long pepper, Nutmeg, Cinnamon, and Ginger (or other sweet spices) 1. Roast or boil the turnips until partially cooked; soft but not mush. 2. Thinly slice the turnips and the cheese. 3. Grease a small casserole dish with melted butter. Put in a layer of cheese, then turnips, then pour melted butter over it and sprinkle with plenty of the spice mixture. Repeat until all of the turnips and cheese have been used, making sure the top layer is cheese. 4. Place in an oven at 400°F/205°C and bake for 12-15 minutes, or until the cheese is melted and bubbling around the edge. 5. Let cool for 5 minutes and serve hot. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #leonardodavinci

For 16 free meals with HelloFresh across 7 boxes AND 3 free gifts, use code TASTINGHISTORY16 at https://bit.ly/32fHZYT! Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM or https://www.simonandschuster.com/books/Tasting-History/Max-Miller/9781982186180 Cosplay Cafe: http://cosplaycafellc.com/ Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 RECIPE 4 eggs 1 cup plus 2 tablespoons (225g) caster sugar 2 sticks (225g) softened salted butter A little less than 2 cups (225g) flour 2 teaspoons baking powder (Optional) A Pinch of salt Jam 1. Beat the butter until fluffy, then cream together with the sugar. Whisk the salt (and baking powder if using) into the flour and mix together with the butter mixture until somewhat combined. 2. In a separate bowl, whisk the eggs until very frothy, then mix with the butter/flour until well combined. If it is not a stiff but pourable batter, add milk in, one tablespoon at a time, until it is. 3. Spread the mixture in a well buttered rectangular pan and bake at 350°F/175°C for 15-20 minutes or until a toothpick inserted comes out clean. 4. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely. 5. Cut the cake into small finger then slice each finger in half to form a sandwich. Spread jam on one half and replace the other half on top. Sprinkle with powdered sugar and serve with tea. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTOS Afternoon tea at Windsor Arms: ~Bani~, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons Crumpets - Iain Farrel vis Flickr Petits fours: By Thomas Claveirole from Paris, France, upload by Herrick - Petits Fours / Finger Food, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=3179435 Cucumber Sandwich: James Petts from London, England, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons Scone: By Takeaway - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=29933107 Isabella Beeton's Book of Household Management: By https://wellcomeimages.org/indexplus/obf_images/41/48/a8689d18d643fbf0d65aafb2c367.jpgGallery: https://wellcomeimages.org/indexplus/image/L0042710.html, CC BY 4.0, https://commons.wikimedia.org/w/index.php?curid=36107779 Twinings Tea House: By Elisa.rolle - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=57761902 #tastinghistory #afternoontea #victoriaspongecake

Signup for your FREE trial to Wondrium here: http://ow.ly/cBtR30smyx6 Pre-order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM or https://www.simonandschuster.com/books/Tasting-History/Max-Miller/9781982186180 Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Durum flour (Fine semolina): https://amzn.to/3RDKmto FURTHER READING Tastes of Byzantium by Andrew Dalby: https://amzn.to/3RzvA6U **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. RECIPE 2 cups (475ml) cow or goat milk 1 1/4 cups (225g) fine durum flour About a liter of extra virgin Olive oil for frying ⅓ cup (100g) Honey About a teaspoon of Black pepper 1. Heat the milk in a saucepan over low heat. Let it steam but do not bring it to a simmer. Add in half of the flour and mix until incorporated. Continue to add flour a little at a time until you have a very thick mixture that pulls away from the sides of the saucepan. You may not need all of the flour and you can add more milk if required. Cook for 10-15 minutes total, stirring the entire time. Then remove it from the heat and let it cool for 2 minutes. 2. While still quite warm, dump the mixture onto a plate and spread it out to cover the plate with a uniform thickness. Smooth the top. Let cool completely (you can put it in the refrigerator to chill faster and make it easier to cut). 3. Once cooled, slice the mixture into small, bite sized pieces of any shape. 4. Heat the olive oil in a deep pan until it reaches 350°F/175°C. Then add 6-8 pieces of dough in at a time. Let them fry for 1 minute, then use a spoon to break them up and continue to fry for another minute and a half or until they're golden brown. Remove them and let them drain while you continue to fry the rest of the dough. 5. Once they are all fried, toss them in a bowl with some warm honey and coat them well. Sprinkle with pepper and serve. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Apicius: By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Life Giving Spring: By Χρήστης Templar52 - Transferred from el.wikipedia to Commons by Alaniaris using CommonsHelper.(Original text: Φωτογράφηση εξ ιδίων), Attribution, https://commons.wikimedia.org/w/index.php?curid=4331192 Justinian: By Petar Milošević - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=40035957 Pastrami: By Stilfehler - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=6730845 Garum Factory: By Anual - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=7521483 #tastinghistory #byzantine #constantinople

For a limited time only, get 50% OFF your first 6-bottle box https://bit.ly/BrightCellarsTastingHistory8 for a total of only $55 including shipping! Bright Cellars is the monthly wine club that matches you with wine that you'll love. Get started by taking the taste palate quiz to see your personalized matches. The TASTING HISTORY COOKBOOK is available for preorder HERE: https://amzn.to/3NKTSaM or https://www.simonandschuster.com/books/Tasting-History/Max-Miller/9781982186180 Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Ingredient List A 3-4 pound (1.5 kg) rack of beef ribs ½ cup or a handful of minced parsley A couple medium onions diced 1 cup (150g) Currants 1 teaspoon black pepper 3/4 teaspoon cinnamon ¼ teaspoon cloves 1 teaspoon red sandalwood powder Pinch of Saffron 1 teaspoon salt ¼ cup (60ml) white wine vinegar 2 cups (475ml) white wine **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Baby Back Ribs: Kurman Communications via Flickr Currants in Isolation: Valdemar Fishman via Flickr Drying Zante Currants: Robert Wallace, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons Getting under the membrane: Daryn Nakhuda via Flickr The Great Hall in Barley Hall: By Fingalo Christian Bickel - Own work, CC BY-SA 2.0 de, https://commons.wikimedia.org/w/index.php?curid=3852638 #tastinghistory

Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https://bit.ly/32fHZYT The TASTING HISTORY COOKBOOK is available for preorder HERE: https://amzn.to/3NKTSaM or https://www.simonandschuster.com/books/Tasting-History/Max-Miller/9781982186180 OTHER LINKS** Tomato Video: https://youtu.be/beBQgxdu2eY Bechamel Video: https://youtu.be/PhbkD0CuVtc Elderflower Vinegar: https://amzn.to/3uwnCkK Whole Mace: https://amzn.to/3yps9GX Whole Nutmeg: https://amzn.to/3NNfqn7 White Pepper: https://amzn.to/3P5V1us Anchovies in salt: https://amzn.to/3OQyl1D A New Dictionary of the Terms Ancient and Modern of the Canting Crew: https://archive.org/details/newdictionaryoft00begeuoft/page/n3/mode/2up Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO: Elderflowers: By J.M.Garg - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=8466468 MUSIC: "Hero Down" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ #tastinghistory #ketchup

Start speaking a new language in 3 weeks with Babbel 🎉 Get up to 65% OFF your subscription ➡️ HERE: https://go.babbel.com/t?bsc=1200m65-youtube-tastinghistorywithmaxmiller-july-2022&btp=default&utm_term=generic_v1&utm_medium=paidsocial&utm_source=YouTube&utm_content=Influencer..Tasting%20History%20with%20Max%20Millers..USA..YouTube Quesadillas Cernidas Video: https://youtu.be/NPxjQetKPoo Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Comal: https://amzn.to/3u9bxSI LINKS TO SOURCES** Taco USA by Gustavo Arellano: https://amzn.to/3u7joQD Planet Taco by Jeffrey M. Pilcher: https://amzn.to/3y1sdwt El Cocinero Mexicano: http://biblioteca.herdez.com.mx/publicaciones-en-linea/Cocinero_T-1.pdf **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Carnitas, carne asada and al pastor: By Larry Miller - Flickr: Tinos Tacos, Roseburg, Ore., CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=32052457 Flautas: kae71463 via flickr Tostadas: Dahyana Yasada R. R., CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Chilaquiles: Victorsmb, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Quesadilla: By Popo le Chien - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=51798609 Street tacos: stu_spivack via flickr La Taqueria: Thomassin Mickaël via flickr Cumin: Ajay_suresh via flickr Cilantro: HitroMilanese, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Hatch Chili: theturquoisetable, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons Pupusas en comal: ​​JMRAFFi, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Aztec Calendar Sun Stone: Kim Alaniz via flickr #tastinghistory #tacos

Signup for your FREE trial to Wondrium here: http://ow.ly/pAQf30skwQu Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Absinthe Fountain: https://amzn.to/39XQKua Pernod Absinthe: https://bit.ly/verygoodcocktails LINKS TO SOURCES** The World's Drinks and How To Mix Them: https://amzn.to/3OB4UAg Absinthe: History in a Bottle by Barnaby Conrad III: https://amzn.to/3nhvy5s **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Artemisia absinthium: By David Monniaux - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2198171 Melissa: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=125035 #tastinghistory #absinthe

For 15% off your first order with Porter Road, click the link https://porterroad.com/MAXMILLER VIKING BLOD MEAD: https://bit.ly/meadandmore Support the Channel with PATREON ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** An Early Meal by Daniel Serra & Hanna Tunberg: https://amzn.to/3MOJSNb Anglo Saxon Chronicle: https://amzn.to/3tBBoCx The Oxford History of the Vikings by Peter Sawyer: https://amzn.to/3zElwml RECIPE 1 pound (½ kg) pork meat Salt for seasoning 2 tablespoons (25g) Lard or another oil for cooking 1 ½ cups (125g) chopped spring onion, or leek 2 teaspoons brown mustard seeds, roughly crushed 1 teaspoon chopped mint 1 pound (½ kg) fresh berries ½ cup (120ml) water ½ cup (120ml) mead 1. Season the meat, then heat the lard/oil in a pot on the stove. Sear the meat for 5-7 minutes until well browned. Then remove it and set aside. 2. Add the onion to the pot and cook for 2-3 minutes, then add the water and mead and bring to a simmer. Add the mustard seed and mint and return the pork to the pot. Return to a simmer then cover the pot and place it in an oven at 325°F/160°C for 15-25 minutes or until the pork reaches 145°F. Then remove the pot from the oven and remove the pork to let it rest. 3. Add the berries into the pot with the braising liquid and cook on the stove for 7-10 minutes or until very soft. Mash the berries, then pour everything through a strainer. Return the liquid to the pot and simmer for several minutes or until the sauce reduces down. The sauce will not become too thick without the addition of starch (optional). 4. Slice the pork and serve with the sauce, extra berries, and mint. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO Lindisfarne Priory: Mstanyauk, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Disneyland: Sean MacEntee via Flickr, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons France Relics: Dennis Jarvis via Flickr, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Holy Island Sunrise (again): By Chris Combe from York, UK - CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=42080816 Viking Age Map: By en:User:Bogdangiusca - Earth map by NASA; Data based on w:File:Viking Age.png (now: File:Vikingen tijd.png), which is in turn based on http://home.online.no/~anlun/tipi/vrout.jpg and other maps., CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=81232 Lindisfarne Priory Ruins: Nilfanion, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Statue of Rollo: By Delusion23 - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=69418502 MUSIC Battle of the Creek by Alexander Nakarada (www.serpentsoundstudios.com) Licensed under Creative Commons BY Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ #tastinghistory #viking

Visit http://drinktrade.com/tastinghistory for $30 off your first order plus free shipping. And don’t forget about Father’s Day coming up. A Trade subscription is the perfect gift for the coffee lovers in your life! Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Scottish Oatmeal: https://amzn.to/3wBOdgA LINKS TO SOURCES** The Art of Cookery Made Easy and Refined by John Mollard: https://amzn.to/3lpzSP3 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS #tastinghistory #gruel

Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https://bit.ly/32fHZYT! Dr. Gotwoodz Creations: https://www.etsy.com/shop/DrGotwoodzCreations Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 RECIPE 2 pounds (kg) Potatoes, peeled (You want something starchy like a Yukon gold or a Russet) 1 pound (450g) cooked Meat 3 tablespoons (45g) Butter 1/4 cup Parsley minced 1/4 cup Chives minced 1/4 cup Shallots minced Salt and Pepper to taste 2 eggs, separated A bowl of sifted flour for coating. 1. Peel and chop the potatoes then boil for 10-15 minutes or until soft. Drain and return to the pot, then mash. 2. Mince the meat as fine as possible. Use a food processor if you have one. Add the butter, herbs, salt and pepper, and egg yolks to the meat and mix. Then add the potatoes and mix. 3. Form the mixture into balls slightly larger than a golf ball. Dip in the whisked egg white then coat with flour. 4. Heat a pot of oil to 375°F and fry 3-4 balls at a time for 2 minutes. Set the balls on a wire rack to drain and cool. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Metro de Paris: Clickmouse, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons #tastinghistory #potatoes

For a limited time only, get 50% OFF your first 6-bottle box for a total of only $55 including shipping! Get started by following my link https://bit.ly/BrightCellarsTastingHistory9 to take the taste palate quiz to see your personalized matches. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Orange Blossom Water: https://amzn.to/3lQgRFV Strainer with stand: https://amzn.to/3Gogig5 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Recipe Ingredients 2 sweet apples 2 lemons 2 cups (260g) powdered sugar 6 cloves 2 Tablespoons (30ml) orange blossom water 1 bottle wine 1. Peel and core the apples and peel the lemons removing the pith. Slice the fruit into rounds. 2. Line the bottom of a pot with half of the fruit, then cover with half of the sugar, then add another layer of fruit and another of sugar. Pour in the wine, orange blossom water, and add the cloves. Do not stir. Cover and let sit for 2-3 hours. 3. Remove the fruit and pour the wine through a fine cloth strainer, then serve cold or at room temperature. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Red Sangria: Evan Swigart from Chicago, USA, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons Roman Blown Glass: By Luis García, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=7994908 #tastinghistory #wine

Try Vite Ramen at https://bit.ly/3sdULkl for up to $25 in free gifts and use code TASTINGHISTORY to get 10% off! Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Dried Lotus Seeds: https://amzn.to/3lG4ImE Coix Seeds: https://amzn.to/3PDjk3Z Korean Ginseng Root: https://amzn.to/3wCZZsg Glutinous Rice Flour: https://amzn.to/3lyEhQ3 LINKS TO SOURCES** Rodanshu - https://trc-adeac.trc.co.jp/Html/ImageView/2421605100/2421605100100020/2-6/ Nyri Bakkalian - https://www.listennotes.com/podcasts/friday-night-history-nyri-a-bakkalian-3r02tG_ZBVn/ The Bensenshukai: https://amzn.to/3yRY4BE True Path of the Ninja: https://amzn.to/389xN70 The Secret Traditions of the Shinobi: https://amzn.to/3lTl4J7 INGREDIENTS & RECIPE 2 ⅓ cup (450g) raw sugar. ¼ teaspoon (1g) glutinous rice flour ¼ teaspoon (1g) non-glutinous rice flour 3 tablespoons (19g) cinnamon A couple slices or (19g) yam ¼ cup (19g) dried lotus seeds 2 tablespoons (19g) coix seeds An inch or (1g) Asian ginseng root 1. Crush all of the ingredients and mix together. 2. Line a steamer with parchment and add the mixture. Steam for 10 to 12 minutes or until the mixture has melted. Carefully remove the mixture and pour into a bowl. 3. Stir until the mixture is cool enough to handle, but don't let it cool so much that it becomes difficult to shape. 4. Shape the mixture into small balls then place them on parchment to fully cool and dry. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Katayaki: Miyuki Meinaka, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons MUSIC CREDITS Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100192 Artist: http://incompetech.com/ #tastinghistory #ninja

Thanks to Bespoke Post for sponsoring this video. Get 20% off your first monthly box when you sign up at http://www.bespokepost.com/tastinghistory20 and use promo code TASTINGHISTORY20 at checkout! Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Kalua pua’a: By Adam - https://www.flickr.com/photos/38074672@N00/72253951/in/set-1552818/, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=511698 Four banal at Urval: By MOSSOT - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=10362460 Traditional Clay stove from Serbia: By Gmihail at Serbian Wikipedia - Own work, CC BY-SA 3.0 rs, https://commons.wikimedia.org/w/index.php?curid=84842991 Victorian Range: David Dixon / Victorian Range, Sudbury Hall Kitchen #tastinghistory

Sign up for your FREE Wondrium trial here: http://ow.ly/ksE030siJKi Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 RECIPE 1 cup (120G) whole wheat flour 1 cup (235ml) water 2 tablespoons honey ¼ teaspoon salt Some Olive Oil for frying Optional Sesame seeds 1. Toast the sesame seeds in a dry pan. 2. Mix the salt into the water. Mix the salt water with the flour and honey and cover, letting it sit for 20 minutes. 3. Heat enough olive oil in a pan to cover the bottom. Pour in some batter and cook for one and a half minutes. Flip the teganites and cook for another minute or until fully cooked. Repeat until all the batter has been used, adding additional olive oil as necessary. 4. Serve hot with honey and optional sesame seeds. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Agora: DerHexer, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Stoa of Attalus 1: Zde, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Stoa of Attalus 2: George E. Koronaios, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Water Clock: By Marsyas - Own work, CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=476174 Chiton: By Marie-Lan Nguyen (User:Jastrow) 2009, CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=7871590 Two women wearing chiton: By Berlin Painter - Marie-Lan Nguyen (2008), CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=4008735 Ancient Greek Toilet: Janmad, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Xylospongium: By D. Herdemerten ( Hannibal21 ) - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=22647938 Gynaeceum: By Diosphos Painter - Marie-Lan Nguyen (2007), CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=2793972 The Deipnosophistes: By Nikias Painter - Marie-Lan Nguyen (User:Jastrow), 2008-05-02, CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=4051642 #tastinghistory #ancientgreece #pancakes

Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https://bit.ly/32fHZYT Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Cuisinart Ice Cream Maker: https://amzn.to/3s1jfgv LINKS TO SOURCES** Ices and Ice Creams by Agnes Marshall: https://amzn.to/3vto58g **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Heston Blumenthal: By Brian Minkoff- London Pixels - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=10694609 #tastinghistory

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd., Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Home Oak Bar: https://amzn.to/37QGNdE Industrial Pipe Liquor Shelves: https://amzn.to/37OR61S LINKS TO SOURCES** The Good Housewife's Jewel by Thomas Dawson: https://amzn.to/3EFeMoS **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Maibaum in Bad Tölz, Germany - By Florian Schott - Self-photographed, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2082026 Children dancing around a maypole: By Paul Barnett, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=14383119 #tastinghistory

Start speaking a new language in 3 weeks with Babbel. Get up to 65% OFF your subscription HERE: https://go.babbel.com/12m65-youtube-tastinghistorywithmaxmiller-apr-2022/default Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd #323 Woodland Hills, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Golden Syrup: https://amzn.to/3JIxM6W Self Raising Flour: https://amzn.to/3jFNyol 1926 Recipe for Anzac Biscuits 2 cups (200g) rolled oats ½ cup (100g) sugar 1 cup (120g) flour ½ cup (113g) melted salted butter 1 tablespoon golden syrup 2 tablespoons water 1 teaspoon baking soda 1. Whisk together the flour, sugar, and oats. 2. In a small sauce pan, bring the syrup and water to a simmer, then add the baking soda and whisk until frothed. Then add the melted butter, take off the heat, and whisk until combined. 3. Add the liquid to the dry ingredients and mix until just combined. 4. Form 1 tablespoon balls then flatten them and set them on a lined baking sheet. Bake at 350°F/175°C for 15 minutes. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely. 1917 Cinnamon Anzac Biscuits 4 oz sugar, 4 oz butter, 2 eggs, 1/2 teaspoon cinnamon, 1 cup flour, 1 cup rice flour, 1 teaspoon baking powder, 1 teaspoon mixed spice. Beat butter and sugar to cream, add eggs well beaten, lastly flour, rice flour, baking powder, cinnamon and spice. Mix to stiff paste, roll and cut into biscuits. Bake a nice light brown in a moderate oven. (350°F) When cold jam together and ice. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Respect to Mehmetiçik: By Nedim Ardoğa - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=34210487 #tastinghistory #anzac

Signup for your FREE trial to Wondrium here: http://ow.ly/rSyS30sfmaG Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Green Chartreuse: https://bit.ly/onlinebottlesmax Leaf Gelatin: https://amzn.to/3NY6Y5S LINKS TO SOURCES** Last Dinner on the Titanic by Rick Archbold and Dana McCauley: https://amzn.to/3tqNz5s Titanic, First Accounts: https://amzn.to/3L2f7UH The Sinking of the Titanic: 1912 Survivor Accounts by Bruce M. Caplan and Logan Marshall: https://amzn.to/3KSKock The 10 Best Titanic Survivor Stories: https://amzn.to/3wioSK3 RECIPE Ingredients: 16 sheets Gelatin (or 4 envelopes of powdered gelatin) 3 cups (750ml) Water 1/2 cup (50g) Sugar 1 cup (250ml) Chartreuse 2-4 ripe Peaches or a large can of peaches in syrup 1 cup (250ml) Simple syrup (not necessary if using canned peaches 1. Soak the gelatin in cold water for 5 minutes. 2. Bring the water and sugar to a simmer in a large saucepan then remove it from the heat. Squeeze out any excess water in the gelatin, then add it to the water and stir until dissolved. Stir in the Chartreuse. 3. Pour the liquid into a well greased mold, then refrigerate for 1-3 hours, or until the jelly is beginning to thicken. 4. To remove the skin from the peaches, score and X at the bottom of the peaches, then plunge into boiling water for 45 seconds, then immediately into ice cold water for 10 seconds. If the peaches are ripe, the skin should easily slide off. Remove the pit and slice. 5. Heat the simple syrup to simmering, then add the peach slices. Coat and turn off the heat and let them cool in the syrup. 6. Carefully insert the peaches into the jelly in whatever pattern you like. Then return to the refrigerator until fully set. 8 - 24 hours depending on the depth of the mold. 7. Once set, run a knife around the edge of the jelly, then dip the mold into hot (not boiling) water for 5 seconds. Remove it and place a well greased plate over the top of the mold then flip it over. The jelly should fall out with little more than a tap. 8. Top with Italian meringue or whipped cream, and serve. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #titanic #firstclass

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Smith & Cross Rum: https://bit.ly/bottlesonlinemax Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Smith & Cross Rum: https://bit.ly/bottlesonlinemax Dublin mini Trifle Tasters: https://amzn.to/37r0cVA **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #titanic #punchromaine

Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https://bit.ly/32fHZYT Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Brown Stock: https://amzn.to/3K4Prq8 Tarragon Vinegar: https://amzn.to/3iV2HBN LINKS TO SOURCES** Guide to the Crew of Titanic by Günter Bäbler: https://amzn.to/3IUiYS8 Last Dinner on the Titanic: https://amzn.to/3u8M6RH The Last Night on the Titanic by Veronica Hinke: https://amzn.to/3qUH5tP RECIPE Sirloin Steak 1lb small golden potatoes 2 tablespoons clarified butter Brown Stock: https://amzn.to/3K4Prq8 (100ml) White wine (100ml) Tarragon Vinegar: https://amzn.to/3iV2HBN 2 tablespoons chopped Shallots 1 cup (15g) tarragon leaves, roughly chopped 2 teaspoons (2.5g) Whole Peppercorns, roughly pounded Pinch of Salt 3 large Egg yolks 2 ¼ sticks (250g) Butter 3/4 tablespoon finely chopped tarragon Pinch of Cayenne Slowly reduce the brown stock until it coats the back of a spoon. Wash then carve the potatoes into small olive shapes. Melt the clarified butter with a little salt and pepper then, over a very low heat, add the potatoes and cook until golden brown. Prepare the Béarnaise sauce using Escoffier's recipe below. I have cut the ingredients in half and still had more than 2 cups of sauce. Escoffier's Béarnaise: Sauce Béarnaise "Place 2 dl each of white wine and tarragon vinegar in a small pan with 4 tbs chopped shallots, 20g chopped tarragon leaves, 10g chopped chervil, 5g crushed peppercorns and a pinch of salt. Reduce by two thirds and allow to cool. Add 6 egg yolks to the reduction and prepare the sauce over a gentle heat by whisking in 500g of ordinary or melted butter. The cohesion and emulsification of the sauce is effected by the progressive cooking of the egg yolks which depends to a great extent on its preparation over a slow heat. When the butter has been completely incorporated, pass the sauce through a fine strainer; correct the seasoning, add a little Cayenne and finish by mixing in 1 tbs chopped tarragon and ½ tbs chopped chervil." **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose | @KetchupwithMaxandJose #tastinghistory #titanic

Try Vite Ramen at https://bit.ly/36GQ5LG for up to $25 in free gifts and use code TASTINGHISTORY to get 10% off! Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW https://amzn.to/3wMCSMv LINKS TO SOURCES** Last Dinner on the Titanic by Rick Archbold and Dana McCauley: https://amzn.to/3tqNz5s Titanic, First Accounts: https://amzn.to/3L2f7UH The Sinking of the Titanic: 1912 Survivor Accounts by Bruce M. Caplan and Logan Marshall: https://amzn.to/3KSKock The 10 Best Titanic Survivor Stories: https://amzn.to/3wioSK3 The Last Night on the Titanic by Veronica Hinke: https://amzn.to/3N4KjEx RECIPE 4-6 small chicken breasts 2 tablespoons (28g) butter 2 small onions, about (150g) chopped Julienne A little less than a half cup (100ml) white wine A little less than a half cup (100ml) white wine vinegar (For a more modern flavor, reduce to 25ml vinegar and add more wine) 1 1/2 cup (350ml) Demi-glace (Veal, beef or chicken) 1. Melt the butter in a deep pan then add the onions and cook for 10 minutes, stirring frequently. Once golden brown, add the wine and vinegar and simmer until reduced to 1/3 of the original amount. 2. Add the demi-glace and simmer for 5-6 minutes. Then pour the sauce through a strainer saving the onions. 3. Season the chicken with salt and pepper. Heat a little oil in a pan over medium high heat and add the chicken. Cook for 5 minutes, then flip and cook for another 5 minutes. 4. Serve the chicken with the sauce and a bit of the onions for garnish. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza #tastinghistory #titanic

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Bottles for the Murphy Cocktail at CURIADA: https://bit.ly/maxmillerbottlesonline Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 RECIPE Murphy Cocktail 40% Italian Vermouth 40% rye whiskey 20% sloe gin ½ glass cracked ice. Frappe and strain. Serve Jack’s Manual by J A Grohusko (1910) LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Home Oak Bar: https://amzn.to/37QGNdE Industrial Pipe Liquor Shelves: https://amzn.to/37OR61S Bottles for the Murphy Cocktail at CURIADA: https://bit.ly/maxmillerbottlesonline LINKS TO SOURCES** Jack's Manual - Cocktail Book: https://amzn.to/3Dh9AHa 10 Best Titanic Survivor Stories: https://amzn.to/3uoTqXZ **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza #tastinghistory #titanic

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW LEGO Titanic: https://amzn.to/3L3WqA1 LINKS TO SOURCES** Last Dinner on the Titanic by Rick Archbold and Dana McCauley: https://amzn.to/3tqNz5s Titanic, First Accounts: https://amzn.to/3L2f7UH The Sinking of the Titanic: 1912 Survivor Accounts by Bruce M. Caplan and Logan Marshall: https://amzn.to/3KSKock The 10 Best Titanic Survivor Stories: https://amzn.to/3wioSK3 The Last Night on the Titanic by Veronica Hinke: https://amzn.to/3N4KjEx RECIPE Ingredients ⅔ cup (105g) long grain rice 2 quarts (2L) chicken or veal stock Pinch of Salt ⅛ teaspoon of Cayenne Pepper ¼ teaspoon Mace 1 cup (235ml) cream 1. Rise the rice, then drain and add it to boiling water. Boil for 5 minutes then drain through a sieve. 2. Boil the chicken or veal stock and add the rice. Lower the heat to simmering and simmer, covered for 45 minutes. 3. Season with salt, cayenne, and mace, then add the cream and bring to a simmer for 5 minutes. 4. Serve immediately. It will begin to thicken within a minute of leaving the heat. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza #tastinghistory #titanic

Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https://bit.ly/32fHZYT! Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Emile Henry Red Dutch Oven: https://amzn.to/3vW6Q0a Custom Knife by Metalwork By Meola: https://www.instagram.com/metalworkbymeola/ LINKS TO SOURCES** Early Medieval Munster by John Sheehan: https://amzn.to/3w1VW8Y Life in Medieval Ireland by Finbar Dwyer: https://amzn.to/34Der8F RECIPE 4 lbs (2kg) corned beef 1/4 cup (85g) honey 1/2 teaspoon salt 1 large head of Cabbage 1 Yellow Onion 2 Leeks 2 cups (475ml) beef broth 1 teaspoon salt 1 optional teaspoon of pepper Boil the corned beef for 1 minute. Drain and repeat at least one more time. Mix the honey and salt together and coat the corned beef. Wrap the corned beef in aluminum foil and set in a dish or roasting pan. Roast in the oven at 325°F/165°C for approximately 1 hour per pound. 30 minutes before it is finished, open the foil to let darken. For the cabbage, quarter the cabbage, dice the onion and leek. Place all of the ingredients in a pot and bring to a boil on the stove. Reduce to a simmer and cover. Let cook for 25-30 minutes. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO Bog Butter in wooden vessel: Bazonka, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons MUSIC Achaidh Cheide - Celtic by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100340 Artist: http://incompetech.com/ Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400019 Artist: http://incompetech.com/ #tastinghistory #ireland

Try the Penny University roast from @GrahamStephan's Bank Roll Coffee at https://www.bankrollcoffee.com/products/penny-university-x-max-miller-coffee Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Home Oak Bar: https://amzn.to/37QGNdE Industrial Pipe Liquor Shelves: https://amzn.to/37OR61S Vintage Coffee Grinder: https://amzn.to/36ex6Is LINKS TO SOURCES** The Cook's An Confectioner's Dictionary by John Nott: https://amzn.to/3J51MtU A History of the World in 6 Glasses by Tom Standage: https://amzn.to/368EmFw Coffee: A Global history by Jonathan Morris: https://amzn.to/37lTgsK **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Coffee House, Wavertree: Rodhullandemu, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons #tastinghistory #coffee

Become smarter in 5 minutes by signing up for free today: https://cen.yt/mbtastinghistory - Thanks to Morning Brew for sponsoring today’s video. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** The Frugal Housewife by Susannah Carter: https://amzn.to/3KpmV2v Doughnut: A Global History by Heather Huwick: https://amzn.to/3HIP82l The Donug by Michael Krondl: https://amzn.to/35WrNNi RECIPE 3 ¾ cups (450g) Flour 1 stick (113g) Salted Butter 1/2 cup + a tablespoon (113g) Sugar 4 ½ teaspoons (15g) dried yeast ½ cup (120ml) water ¾ cup (175ml) Milk 1 quart (1L) of melted Lard or other oil 1. Mix the tablespoon of sugar into the water, then sprinkle the dried yeast on top and let it sit for 10 minutes. 2. Work the butter into the flour with your finger tips, then add the sugar and bloomed yeast. Finally add the milk, but only enough to make a sticky but workable dough. Knead for 15 minutes or until you have a smooth, sticky dough, then place the dough in a bowl and cover. Let it rest for 1-2 hours or until it has doubled in size. 3. Knock the air out of the risen dough and divide it into 24 pieces. Form the dough into balls then set on parchment and cover to let rise for 20 minutes. 4. Heat the lard or oil to 350°F/175°C. Add 4-5 doughnuts to the oil and fry for 1 minute, the turn to fry the other side. Fry until a deep golden brown. Let them drain then serve with powdered sugar, nutmeg, or cinnamon. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Funnel Cake: The original uploader was Lorax at English Wikipedia., CC BY-SA 3.0 http://creativecommons.org/licenses/by-sa/3.0/, via Wikimedia Commons Jalebi: Lion.harvinder, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Beignet: By Pburka - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=57776747 Churro: By Mike via flickr Krapfen: User:Manfreeed, CC BY-SA 2.5 https://creativecommons.org/licenses/by-sa/2.5, via Wikimedia Commons #tastinghistory

Start your free trial of Wondrium by clicking the link http://ow.ly/MxG630sbws7 VIDEOS MENTIONED Ship's Biscuits: https://youtu.be/oPTdSMOQRnY Civil War Bread Pudding: https://youtu.be/IB1C0BL0ZlA Townsends Lobscouse: https://youtu.be/fnl-jOnoYgg Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** A Civil War Drummer Boy, the Diary of William Bircher: https://amzn.to/3s7D4TJ Hardtack & Coffee by John D. Billings: https://amzn.to/3IbxXYr **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza Photo Credits: Recreation of a ration storage room: By Bahamut0013 - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=4512462 #tastinghistory

Thank you to my Patreon Patrons! ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Saffron Long Pepper LINKS TO SOURCES** Libro de arte coquinaria by Maestro Martino (In Italian): https://amzn.to/33ttocK The Art of Cookery in the Middle Ages by Terence Scully: https://amzn.to/3GSGbTT RECIPE 2 quarts (2 liters) Meat or Chicken Broth Pinch of saffron threads 2 cups (200g) freshly grated Parmesan Cheese plus more for topping ½ cup (110g) Ricotta 10 oz (280g) pork belly 6 oz (170g) boiled or roasted chicken breast, shredded small 6 tablespoons chopped Herbs of your choice ½ teaspoon Black Pepper or long pepper ⅛ teaspoon Cloves ¼ teaspoon Ginger A mixture of sweet spices (powder douce - sugar, nutmeg, cinnamon, little ginger and clove) 2 1/2 cups (300g) Flour 3 eggs 1. the pork in water for 90 minutes or until it's very soft, then chop it small. Either mince, or mix in a food processor, the pork, chicken, parmesan, ricotta, herbs, and the spices (minus the sweet spice mixture). Mix until you have a paste. Set aside and make the pasta dough. 2. Put the flour on the countertop and create a well in the middle. Crack the eggs into the well and, using your hands, mix the eggs together. Then, just a little at a time, start incorporating the flour. Keep working it in until you have a paste come together. Then knead the dough for about 10 minutes until it’s nice and smooth. Set it aside and cover it with a bowl to rest for at least 20 minutes. 3. Once rested, take about a 5th of it and roll it out on a lightly floured surface. This can be done with a rolling pin or pasta roller. Either way, roll it out, then fold it in thirds like a letter, and roll it again. Repeat 4 or 5 times. Then begin to roll it out as thinly as possible. 4. Lay the strip of pasta out on a floured surface making sure not to get any flour on the topside. Then spoon about a teaspoon of filling in a row down the center of the pasta leaving about an inch and a half between them. Fold the pasta over the filling and gently press around each one to seal in the filling. Then cut out the ravioli making sure they’re well sealed and set them on a dish. Repeat with the next piece of pasta dough. Don't attempt to roll out all of the pasta at once or it will dry out and become hard to shape the ravioli. 5. Once the ravioli are formed, boil the chicken broth with the saffron for 5 minutes, then add 4-6 ravioli at a time and boil for about 4 minutes or until the pasta is to your liking. Place on a dish and top with parmesan and sprinkle with the sweet spice mixture. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Mardi Gras 2019 in New Orleans: Infrogmation of New Orleans, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Green Man: By Wordandsilence1979 - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=46689039 Venice carnival: By Anita Martinz from Klagenfurt, Austria - Flickr, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=1693309 Rio de Janeiro Carnival: Terry George from United States, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons #tastinghistory #mardigras #pasta

Start speaking a new language in 3 weeks with Babbel 🎉. Get up to 65% OFF your subscription ➡Here: https://go.babbel.com/12m65-youtube-maxmiller-feb-2022/default Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** A Drizzle of Honey by David M. Gitlitz and Linda Kay Davidson: https://amzn.to/3gyf0CY The Spanish Inquisition by Henry Kamen: https://amzn.to/3B9EbVX RECIPE 1 cup (160g) dried fava beans 1 cup (180g) dried chickpeas 2 1/2 lbs or 1kg beef ¼ cup (60ml) Olive oil 1 tablespoon salt 1 large onion diced 1 quart (1L) beef broth or water 2 teaspoon ground coriander 1 1/2 tsp ground cumin 2 teaspoon ground caraway 2 teaspoon fresh ground pepper 2 Eggplant, peeled and chopped A large handful of chard leaves 1.Coat the eggplant in salt, cover, and set aside for several hours. 2. Boil the fava beans and chickpeas in a large pot for 2 minutes, then drain and set aside. In the same pot, heat half of the olive oil over medium heat then, add the onions and half of the salt and cook until lightly brown, about 8 minutes. Remove the onions and add the beef to the empty pot with the rest of the oil and salt. Cook until lightly brown, about 5 minutes. Add the onions back in as well as the beef broth/water. Bring to a simmer and cover, letting the stew simmer for 1 hour. 3. Drain and rinse the eggplant, then add it into the pot along with the fava bean, chickpeas, and spices. Cover and let cook for another 2 hours. 4. Chop the chard, then pound it flat with a rolling pin, and add it into the pot. Set the pot into the oven at 200°F and cook overnight (or at least 6 hours). Alternately, you can transfer the adafina to a slow cooker overnight. Serve alone or over rice. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza #tastinghistory #jewishcooking #spanishinquisition

Hayman Sloe Gin: https://bit.ly/maxbottlescollection Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Home Oak Bar: https://amzn.to/37QGNdE Industrial Pipe Liquor Shelves: https://amzn.to/37OR61S Hayman Sloe Gin: https://bit.ly/maxbottlescollection Monin Raspberry Syrup: https://amzn.to/3HqFW3v Nick & Nora Crystal Martini Glass: https://amzn.to/3L9zuzW Recipe Bachelor’s Rose Juice of a half a lemon Juice of half a lime Juice of half orange White of an egg 25% raspberry syrup 75% Sloe gin Fill glass with cracked ice. Shake well, strain and serve. 1910 Jack’s Manual by J A Grohusko (Jacob Abraham) **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Sloe berries: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=337699 #tastinghistory #valentinesday

Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https://bit.ly/32fHZYT Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Garum - https://amzn.to/3gdhqXB LINKS TO SOURCES** Apicius, de re coquinaria: https://amzn.to/3s1lUpG Lupercalia by Alberta Franklin: https://amzn.to/3oj3fER RECIPE 2-3 lbs (1kg) Goat or lamb 2 cups (475ml) Milk 1/3 cup (115g) Honey 2 teaspoons pepper ½ teaspoon Salt ½ teaspoon asafoetida ¼ cup (60ml) Olive Oil ¼ cup (60ml) Garum ¼ cup (60ml) wine vinegar 8 pitted dates 1 cup (235ml) wine 1 tablespoon starch Mix the milk, honey, pepper, salt, and silphium into a marinade and pour it over the meat in a ziploc bag and refrigerate for 4-8 hours. Soak the dates in water or wine. Once marinated, transfer the meat to a dish with the marinade and cover the dish with a lid or aluminum foil. Roast in the oven at 320°F/160°C for 2 1/2 hours. Remove the lid and continue to cook for 30 minutes or until a knife inserted can easily twist. Remove the dish from the oven and let rest while you prepare the sauce. Reserve 1 cup of marinade with drippings. Drain the dates and grind or puree them into a smooth paste. Add them to a small saucepan with the cup of marinade/drippings. Whisk in the olive oil, garum, and vinegar then heat over a low flame until simmering. In a separate bowl whisk the starch into the wine until fully dissolved, then add it to the simmering sauce and allow to return to a simmer. Let it thicken for 10 - 15 minutes, then serve over the meat immediately. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Apicius Manuscript: By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 The She-Wolf with Romulus and Remus: By https://commons.wikimedia.org/wiki/User:Mongolo1984 - Cropped version of La lupa con Romolo e Remo di Domenico Parodi e Francesco Biggi.JPG, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=53843584 #tastinghistory #lupercalia #ancientrome

Start your free trial of Wondrium by clicking the link http://ow.ly/Htja30s9buR Get BRENNIVÍN at Curiada: https://bit.ly/maxmillerspiritscollection Harðfiskur: https://amzn.to/3KM7qCr Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Emile Henry Dutch Oven: https://amzn.to/3G6bMRv Rye Flour: https://amzn.to/3u8DHy1 Lyle's Golden Syrup: https://amzn.to/3rXqrtn RECIPE 4 cups (480g) rye flour 2 cups (240g) whole wheat flour 1 cup (200g) brown sugar 1 cup (335g) golden syrup 4 teaspoons baking powder 1 quart (1L) whole milk 1 teaspoon salt 1. Preheat the oven to 215°F/100°C. 2. Whisk the flours together with the baking powder, salt, sugar and golden syrup. Adding a little at a time, mix in the whole milk. You may not need the full quart, but as you mix, the rye will soak up a lot, so make sure you add enough to get the consistency of a cake batter. 3. Pour the batter into a well greased dutch oven or other container that you can seal (it does not need to be airtight, but a good seal is needed to keep in the steam. 4. Bake for 14 - 24 hours. Do not leave the oven unattended over night. Once baked, remove the bread from the oven, turn it out, and slice while hot. Serve with butter. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Iceland Volcano: Olikristinn, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Helgafell - By Diego Delso, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=37346168 Hot Steaming Ground - sikeri from Silver Spring, MD, USA, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons Volcanic Mountain: Rajneesh kumar Thakur, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Laki - By Zinneke - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=20803340 Blowing snow over mountains: Ximonic (Simo Räsänen), CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Longship: By Bengt A. Lundberg/SHM, CC BY 2.5 se, https://commons.wikimedia.org/w/index.php?curid=73042201 Thorramatur - The blanz, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Hakarl: By Chris 73 / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1788334 Harthfiskur: Richard Eriksson, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons #tastinghistory #iceland #thorrablot

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Recipe Boar Tenderloin Equal parts wine and water for boiling 1 thick slice of bread without crust 1 ¼ cups white wine ¼ cup red wine 1 teaspoon ginger 2 teaspoon cinnamon ½ teaspoon nutmeg Pinch of saffron threads 2 tablespoons brown sugar Pinch of salt 1 tablespoon red wine vinegar (optional) 1. Heat olive oil in a pot then sear the boar on all sides. Remove it from the pot and boil equal parts wine and water, then add the boar back in and boil, covered, for 10-15 minutes or until fully cooked. Then let it rest. 2. To make the sauce, mix the spices and white wine. Separately, soak the bread in water for a few hours, then pour in the red wine. Strain the bread/wine into a saucepan, then press the bread through the strainer. Add the spiced wine mixture and bring to a simmer. Let simmer for 15 minutes, or until half reduced, then add the sugar and salt, and if you with, a tablespoon of red wine vinegar. Simmer until thickened. 3. Slice the boar and pour the sauce over it. Serve with roasted chestnuts. LINKS TO SOURCES** Le Viandier de Taillevent: https://amzn.to/3FWD7FS Le Ménagier de Paris: https://amzn.to/3fKgyt0 The Primitive Rule of the Templars by Bernard de Clairvaux: https://amzn.to/3ItxiRY The Templars by Dan Jones: https://amzn.to/3qOIlin **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose Music: Crusade - Video Classica by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100884 Artist: http://incompetech.com/ #tastinghistory #knightstemplar

Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https://bit.ly/32fHZYT Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Sumac: https://amzn.to/3fsTejj Ghee: https://amzn.to/3tqDyp9 LINKS TO SOURCES** Ain-i Akbari by Abul' Fazl: https://amzn.to/3fma5EM The Baburnama by Babur: https://amzn.to/34DTnOO Curry: A Tale of Cooks and Conquerors by Lizzie Collingham: https://amzn.to/3K9ug6J Feasts and Fasts: A History of Food in India by Colleen Taylor Sen: https://amzn.to/3tqlcEA Indian Food: A Historical Companion by K. T. Achaya: https://amzn.to/3rgGLF1 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Saag Chicken: Jules via flickr.com - CC BY 2.0 Biryani: Rupamdas75, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Sumac: By Oneconscious at English Wikipedia, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=35737301 Indonesian samosa: By Ibra Bintang - Own workPreviously published: Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=91818904 Israeli sambusak: By Maor X - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=56680376 Portuguese chamucas: By Sharon Hahn Darlin - Ponta Delgada, São Miguel, Azores (Açores) Archipelago, Portugal, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=83976745 Samosa recipe: Soniya Goyal from Jaipur, India, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons Jackfruit: By Augustus Binu, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=42008455 Haggis: Tess Watson, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons #tastinghistory #samosa #indianfood

Get 60% OFF your first 4-bottle box https://bit.ly/BrightCellarsTastingHistory7 for just $38 plus taxes. Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Garum: https://amzn.to/32NZX52 LINKS TO SOURCES** De re coquinaria by Apicius: https://amzn.to/3eZYElG De Agricultura by Cato the Elder: https://amzn.to/3eZZ4IM The Natural History by Pliny the Elder: https://amzn.to/3FeOIzL **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Psuedo-Galen Anatomy: CC BY 4.0 https://creativecommons.org/licenses/by/4.0, via Wikimedia Commons #tastinghistory #ancientrome

Check out Ken's course Cooking Across the Ages on Wondrium: https://thegreatcoursesplus.7eer.net/c/2458359/882271/3896 Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Rose Water: https://amzn.to/3zgKsOx Whole Mace: https://amzn.to/31jRPZa Pipkin: https://www.townsends.us/products/redware-pipkin-p4180-p-1214 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. PHOTO CREDITS Pipkin: By Photographed by User:Bullenwächter - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=20071955 Blanc-manger: By SKopp - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=33502092 #tastinghistory #kenalbala

Use my exclusive link here https://cen.yt/TastingHistory5 to get $15 off your first three bags. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO SOURCES** Cookery, and Pastry, as Taught and Practised by Mrs Maciver by Susanna Maciver: https://amzn.to/3EmSPcm The Little Book of Hogmanay by Bob Pegg: https://amzn.to/30RAmqO **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Shortbread fingers: Dave Souza - Own work, CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=1513232 Black Bun: IMBJR, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons MUSIC CREDIT Achaidh Cheide - Celtic by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100340 Artist: http://incompetech.com/ #tastinghistory #hogmanay #shortbread

Use code TASTINGHISTORY14 for up to 14 FREE MEALS + 3 Free Gifts across 5 HelloFresh boxes plus free shipping at https://bit.ly/3mAUNQP Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW 7oz Panettone molds: https://amzn.to/3yB51oE LINKS TO SOURCES** Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi: https://amzn.to/3E9k366 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose | @Ketchup with Max and Jose MUSIC Thank you to Karl Wohlwend for recording and granting me use of the Christmas Guitar music in this video. https://columbusclassicalguitar.com/ PHOTO CREDITS Panettone: By N i c o l a from Fiumicino (Rome), Italy - Panettone - Nicolettone 2017 - IMG_7085, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=54313476 Panettone hanging upside down: ​​Officina Giotto, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons #tastinghistory #panettone #christmas

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Subtitles: Jose Mendoza | IG @ worldagainstjose & @KetchupwithMaxandJose

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Start your free trial of Wondrium by clicking the link http://ow.ly/H2vn30rNQ7d Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Beef Suet: https://amzn.to/3rSHoGI Vegetarian Suet: https://amzn.to/3oCvi2y Currants: https://amzn.to/3rWKQ39 Candied Peel: https://amzn.to/3dCL7jn Ground Mace: https://amzn.to/3oC3N9f LINKS TO SOURCES** Modern Cookery for Private Families by Eliza Acton: https://amzn.to/33aEnXX **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose | @KetchupwithMaxandJose MUSIC Thank you to Karl Wohlwend for recording and granting me use of the Christmas Guitar music in this video. https://columbusclassicalguitar.com/ PHOTO Silent Film Title Card by Farrin N. Abbott, CopyCatFilms: https://www.copycatfilms.com/blog/silent-movie-silent-film-title-card-free-download #tastinghistory #mincepies #christmas

Try the Ruby Port or my other favorite holiday spirits at Curiada: https://bit.ly/spiritsmax Thank you to Karl Wohlwend for recording and granting me use of the Christmas Guitar music in this video. https://columbusclassicalguitar.com/ Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 Full Recipe: “Make several incisions into the rind of a lemon; stick cloves in these incisions, and roast the said lemon by the fire. Put small but equal quantities of cinnamon, mace, cloves, and allspice, and a race of ginger, into a saucepan, with half a pint of water; let it boil until it be reduced one half. Boil one bottle of port wine; burn a portion of the spirit out of it, by applying a lighted taper to the saucepan which contains it. Put the roasted lemons and spice into the wine; stir it up well, and let it stand near the fire ten minutes. Rub a few nobs of sugar on the rind of a lemon; put the sugar into a bowl or jug, with the juice of half a lemon, (not roasted) pour the wine upon it, sweeten it to your taste, and serve it up with the lemon and spice floating in it.” - Apician Anecdotes, Or, Tales of the Table, Kitchen and Larder - Dick Humelbergius Secundus 1836 (Also known as Apician Morsels) 13 pieces of citrus 24 whole cloves 2 sticks of cinnamon ¼ teaspoon ground mace ⅛ teaspoon ground cloves ¼ teaspoon ground allspice An inch of ginger, peeled and sliced 1 1/4 cup (300ml) water ½ cup (65g) powdered sugar The juice of half a lemon One 750ml bottle ruby port **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza MUSIC CREDIT Dance of the Sugar Plum Fairies by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100270 Artist: http://incompetech.com/ #tastinghistory #Christmas #dickens

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Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Try Illegal Chips at https://www.illegalchips.com Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Paardenrookvlees: By Takeaway - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=24748220 Steak: Missvain, CC BY 4.0 https://creativecommons.org/licenses/by/4.0, via Wikimedia Commons Casu Marzu: ​​By Shardan - Own work, CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=4523144 Pecorino: By Rlucia - it.wikipedia.org, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=32754701 Stilton: By Coyau / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=38084934 Torafugu: By Chris 73 / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=19679 Fugu sale: By Pangamut - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=9454284 Sannai-Maruyama Site: 663highland, CC BY-SA 3.0 http://creativecommons.org/licenses/by-sa/3.0/, via Wikimedia Commons Fugu License: By Nesnad - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=25129201 Horse Butcher: By Usien - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=4482857 #tastinghistory #illegalchips

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Thank you to my Patreon Patrons - https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Medium Oatmeal: https://amzn.to/2ZAcpTE Cake Flour: https://amzn.to/3brKkkl Black Treacle: https://amzn.to/2XZdW5x Golden Syrup: https://amzn.to/3jPzhWR LINKS TO SOURCES** Pot-Luck by May Byron: https://amzn.to/3ExpRHs Parkin by Anne Fencott: https://www.fencott.com/FencottBooks/ParkinFinalPDF1605.pdf **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Lewes Guy Fawkes Night: Peter Trimming Andy Beecroft / Filey Brigg at low tide #tastinghistory #GuyFawkes #Bonfirenight

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Laird's Old Apple Brandy: https://bit.ly/ShopDrinkingHistory Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Home Oak Bar: https://amzn.to/37QGNdE Industrial Pipe Liquor Shelves: https://amzn.to/37OR61S LINKS TO SOURCES** Johnny Appleseed - The Man, the Myth, the American Story by Howard Means: https://amzn.to/3iuPq35 Haney's Stewards Guide: https://euvs-vintage-cocktail-books.cld.bz/1869-Haney-s-steward-barkeeper-s-manual-a-complete-and-practical-guide-for-preparing-all-kinds-of-plain-and-fancy-mixed-drinks-and-popular-beverages-1869 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Johnny Applesseed’s Grave: By Kevin M. Brooks - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21094266 #tastinghistory #johnnyappleseed #appletoddy

Start your free trial of Wondrium by clicking the link https://www.wondrium.com/tastinghistory Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW LINKS TO SOURCES** Medieval Transylvanian Cookbook: http://www.fibergeek.com/leathernotebook/the-transylvanian-cookbook/ **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Ebers Papyrus: By PEbers_c41.jpg: Einsamer Schützederivative work: Photohound (talk) - This file was derived from: PEbers c41.jpg:, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=18511551 Pharaoh Scorpion II: By Udimu - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=10353240 Hanging Garlic: Jennifer Dickert, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons MUSIC CREDITS Danse Macabre by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?collection=005 Artist: http://incompetech.com/ #tastinghistory #vampires

Use my exclusive link here https://cen.yt/TradeTastingHistory4 to get your first bag from Trade Coffee for free. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Emile Henry Pie Dish: https://amzn.to/3i5go19 LINKS TO SOURCES** Apple - A Global History by Erika Janik: https://amzn.to/3COmCui Diary of Samuel Sewall: https://amzn.to/3AKDj9j The Life and Repentance of Samuel Sewall by Eve LaPlante: https://amzn.to/3EUBUiU Das Kochbuch der Sabina Welserin: http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTOS Tarte tatin: Loslazos, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons #tastinghistory #applepie

Use code TASTINGHISTORY14 for up to 14 FREE MEALS across your first 5 HelloFresh boxes plus free shipping at https://bit.ly/3fQeEYw Smith & Cross Jamaica Rum: https://bit.ly/ShopMaxSpirits Hiram Walker Apricot Brandy: https://bit.ly/ShopMaxSpirits Stone Hill Winery Pink Catawba: https://shop.stonehillwinery.com/stone-hill-winery-pink-catawba-p7.aspx Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Home Oak Bar: https://amzn.to/37QGNdE Industrial Pipe Liquor Shelves: https://amzn.to/37OR61S RECIPE SOURCE The Twentieth Century Guide For Mixing Fancy Drinks: https://babel.hathitrust.org/cgi/pt?id=loc.ark:/13960/t6c25cm5g&view=1up&seq=5&skin=2021 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza #tastinghistory #cocktails #weddings

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Full Recipe The Experienced English Housekeeper by Elizabeth Raffald (1769) To make a Bride Cake Take four pounds of fine flour well dried, four pounds of fresh butter, two pounds of loaf sugar, pound and sift fine a quarter of an ounce of mace and the same of nutmegs, to every pound of flour put eight eggs, wash four pounds of currants, pick them well, and dry them before the fire, blanch a pound of sweet almonds, and cut them lengthways very thin, a pound of citron, one pound of candied orange, the same of candied lemon, half a pint of brandy. First work the butter with your hand to a cream, then beat in your sugar a quarter of an hour, beat the whites of your eggs to a very strong froth, mix them with your sugar and butter, beat your yolks half an hour at least, and mix them with your cake, then put in your flour, mace, and nutmeg, keep beating it well till your oven is ready, put in your brandy, and beat your currants and almonds lightly in, tie three sheets of paper round the bottom of your hoop to keep it from running out, rub it well with butter, put in your cake, and lay your sweetmeats in three lays, with cake betwixt every lay, after it is risen and coloured, cover it with paper before your oven is stopped up; it will take three hours baking. To make Almond-Icing for the Bride Cake. Beat the whites of three eggs to a strong froth, beat a pound of Jordan almonds very fine with rose-water, mix your almonds with the eggs lightly together, a pound of common loaf sugar beat fine and put in by degrees; when your cake is enough, take it out, and lay your icing on, then put it in to brown. To make Sugar Icing for the Bride Cake. Beat two pounds of double refined sugar, with two ounces of fine starch, sift it through a gauze sieve, then beat the whites of five eggs with a knife upon a pewter dish half an hour; beat in your sugar a little at a time, or it will make the eggs fall, and will not be so good a colour, when you have put in all your sugar, beat it half an hour longer, then lay it on your almond iceing, and spread it even with a knife; if it be put on as soon as the cake comes out of the oven it will be hard by the time the cake is cold. LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW KitchenAid 6 Qt Stand Mixer: https://amzn.to/3F2V4Da KitchenAid Hand Mixer: https://amzn.to/2XZJw2J LINKS TO SOURCES** Wedding Cakes and Cultural History by Simon Charsley: https://amzn.to/3odkHeJ The Experienced English Housekeeper by Elizabeth Raffald: https://amzn.to/2Wm4acJ **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Ambergris: By Photograph: EcomareDerivative work: MagentaGreen - This file was derived from: Ecomare - ambergris van potvis in 2012 (potvis2012-ambergris-2164-em).jpg:, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=66262465 Wedding Cake with Roses: shine oa, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons #tastinghistory #wedding

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Home Oak Bar: https://amzn.to/37QGNdE Industrial Pipe Liquor Shelves: https://amzn.to/37OR61S Marble Wine Glass: https://amzn.to/3EU9aqu Barfly Drink Mixing Glass: https://amzn.to/3CLY5G2 Barfly Essential Mixing Cocktail Kit: https://amzn.to/3odle0f **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Ephesus: By Benh LIEU SONG - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=15578063 Secutor: By Kleuske - Museo Nazionale, Epigraphic department, Terme di Diocleziano, Rome Own Work, published under Gnu Free Documentation License, CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=5301195 #tastinghistory #gladiator #ancientrome

Use code TASTINGHISTORY14 for up to 14 FREE MEALS across your first 5 HelloFresh boxes plus free shipping at https://bit.ly/3fQeEYw Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Hulled Barley: https://amzn.to/3zcH99p Fava Beans: https://amzn.to/3zfgokI **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Relief depicting two gladiators: Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons Vibia Sabina: By Flickr: Vibia. Author: Iessi, 10 October 2006., CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=3538633 #tastinghistory #ancientrome #gladiator

Viking Blod Mead available at Curiada: https://bit.ly/MaxMillerSpiritsCollection Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Viking Drinking Horn: https://amzn.to/3u0GRkZ LINKS TO SOURCES** An Early Meal by Daniel Serra and Hanna Tunberg: https://amzn.to/3DJI19d Beowulf: https://amzn.to/3jH4P1a The Prose Edda by Snorri Sturluson: https://amzn.to/2YsbyEc Heimskringla by Snorri Sturluson: https://amzn.to/3BAwtmG **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @ worldagainstjose @KetchupwithMaxandJose PHOTO Birka Graves: Jonathan Olsson, CC BY 4.0 https://creativecommons.org/licenses/by/4.0, via Wikimedia Commons Comb: Wolfgang Sauber, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Trelleborg: Thue C. Leibrandt, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Viking Longhouse: Paul Berzinn, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons MUSIC Crusade - Video Classica by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100884 Artist: http://incompetech.com/ #tastinghistory #viking #mead

Curiada - English Harbor Antigua Rum: https://bit.ly/MaxBottles Wooden Pirate Mug: https://amzn.to/3tGdJQ0 the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Home Oak Bar: https://amzn.to/37QGNdE Industrial Pipe Liquor Shelves: https://amzn.to/37OR61S LINKS TO SOURCES** Beachbum Berry's Potions of the Caribbean by Jeff Berry: https://amzn.to/2YZ7Yle The Pirate Hunter - The True Story of Captain Kidd: https://amzn.to/3z9RuDi **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza Music: The Buccaneer's Haul by Shane Ivers - https://www.silvermansound.com #tastinghistory #captainkidd #rum

Visit https://porterroad.com/TastingHistory for 15% off your first order at Porter Road. Plus free shipping on orders over $100! @shadiversity: https://www.youtube.com/watch?v=LygKNa-xDW4 Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO SOURCES** Liber Cure Cocorum: https://amzn.to/3zNKBbN Lost Letters of Medieval Life: https://amzn.to/3kRloXB Tournaments: Jousts, Chivalry and Pageants in the Middle Ages by Richard Barber and Juliet Baker: https://amzn.to/3tm5NDu **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza #tastinghistory #medievalpie #knight

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Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Home Oak Bar: https://amzn.to/37QGNdE Industrial Pipe Liquor Shelves: https://amzn.to/37OR61S Godinger Dublin Crystal Punch Bowl w/ Cups: https://amzn.to/3ymBehK LINKS TO SOURCES** Fancy Drinks and Popular Beverages by The Only William: https://euvs-vintage-cocktail-books.cld.bz/1896-Fancy-Drinks-and-Popular-Beverages-by-the-Only-William **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza #tastinghistory #londonbeerflood

Start your free trial of Wondrium by clicking the link https://www.wondrium.com/tastinghistory Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Tiger Nuts: https://amzn.to/2XD3boT Tiger Nut Flour: https://amzn.to/3iUaWPi Sidr Honey: https://amzn.to/3mcHiag Dates: https://amzn.to/3yYIAZN Ghee: https://amzn.to/3y0QMY9 LINKS TO SOURCES** Metropolitan Museum of Art: https://www.metmuseum.org/art/collection/search#!?q=rekhmire Osirisnet.net: https://www.osirisnet.net/tombes/nobles/rekhmire100/e_rekhmire100_05.htm **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS #tastinghistory #ancientegypt

Use my exclusive link here https://cffe.me/tasting to get your first bag from Trade Coffee for free. Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History PO Box 766 Burbank, CA 91503 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Small Angel Food Cake Pan: https://amzn.to/3yCNPyk LINKS TO SOURCES** The Butchering Art: https://amzn.to/2Xh8ZUT The Boston Cooking School Cookbook by Fannie Farmer: https://amzn.to/3AsMJpk **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza @worldagainstjose @KetchupwithMaxandJose PHOTO CREDITS Joseph Lister in his youth: By https://wellcomeimages.org/indexplus/obf_images/e6/15/abf228125d11666860b0b5af7ab3.jpgGallery: https://wellcomeimages.org/indexplus/image/L0002075.html, CC BY 4.0, https://commons.wikimedia.org/w/index.php?curid=35861283 #tastinghistory #angelfood

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Get $15 off your first order and an extra 5% off everything if you become a member at http://crowdcow.com/TASTINGHISTORY Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW LINKS TO SOURCES** The Cookery Book of Lady Clark of Tillypronie: https://amzn.to/352J9EQ The Witch-Hunt in Early Modern Europe: https://amzn.to/3v6kXf2 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Highland calves in pasture: By Aconcagua - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=3951437 Oxen pulling a plough: Wellcome Library - CC BY 4.0 https://creativecommons.org/licenses/by/4.0, via Wikimedia Commons MUSIC CREDITS Folk Round by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100357 Artist: http://incompetech.com/ #tastinghistory

Get 50% OFF your first bag of coffee with Trade Coffee when you click here: http://cen.yt/TradeTastingHistory2 and enter code ‘History50’ Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Long Pepper: https://amzn.to/34O3rBH Grains of Paradise: https://amzn.to/3ihV0qh Galangal: https://amzn.to/2RrwmZo Nutmeg: https://amzn.to/2Rt4ynu Clove: https://amzn.to/3z6TWM6 LINKS TO SOURCES** Philippine-American War: https://en.wikipedia.org/wiki/Philippine%E2%80%93American_War The Cynical Historian on The Philippine-American War: https://www.youtube.com/watch?v=mmYk0xxjDDA Taste of Control: Food and the Filipino Colonial Mentality Under American Rule by Rene Alexander Orquiza: https://amzn.to/3fToZmE I Am a Filipino: And This Is How We Cook by Nicole Ponseca and Miguel Trinidad: https://amzn.to/3z3arso Magellan's Voyage by Antonio Pigafetta: https://amzn.to/3ij55DA **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Pomander: By Wendy Piersall - https://www.flickr.com/photos/wendypiersall/3950911533/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=11072070 Squid Ink Pasta: tednmiki, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Chicken Adobo: dbgg1979 on flickr, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons Paella: Gonnnzalo, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons #tastinghistory #adobo #filipinofood

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Dried Rue: https://amzn.to/3yErUqH Terracotta Bowls with Spoons: https://amzn.to/3wLkEIb LINKS TO SOURCES** De Agricultura by Cato the Elder: https://amzn.to/3bP20H6 De Re Rustica by Columella: https://amzn.to/3fkN99z Defense in the Matter of the Olive Stump by Lysias Varro the Agronomist: https://amzn.to/3fkhG7l Aristotle's Politics: https://amzn.to/3vkHMNj **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Trapitum: Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons Akhenaten, Nefertiti and their children: By Neoclassicism Enthusiast - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=90222640 Amphora with Palm Trees: By Sharon Mollerus - Amphora with Palm Trees, Mycenaean, 15th century BC., CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=70214337 Procession fresco from Knossos: By ArchaiOptix - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=90762245 The Olive tree of Vouves: By Eric Nagle - https://www.reddit.com/r/europe/comments/8dlgei/this_olive_tree_in_crete_is_3000_years_old/, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=68441386 Reconstruction of the palace at Knossos: By Mmoyaq - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=27022320 The soldiers of Xerxes I: By A.Davey - This file has been extracted from another file: Xerxes detail ethnicities.jpg, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=73682194 Lysias: By Coyau / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=15570886 Bouleuterion: By Zigomar - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=8257760 #tastinghistory #olives #ancientgreece

Get 60% OFF your first 4-bottle box http://bit.ly/BrightCellarsTastingHistory. Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW 10 inch removable bottom pan: https://amzn.to/3f8ZZI0 Rose Water: https://amzn.to/3oL0xqI LINKS TO SOURCES** Scappi Video: https://www.youtube.com/watch?v=o4YmvQt29ko Tomato Video: https://www.youtube.com/watch?v=beBQgxdu2eY Pizza - A Global History by Carol Helstosky: https://amzn.to/3bHFPCQ **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Subtitles: Jose Mendoza PHOTO CREDITS Stuffed pizza from Giordano’s: By TNVWBOY - https://www.flickr.com/photos/tnvwboy/2274777711/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=46586004 Lombardi’s Pizza: By Beyond My Ken - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=24498305 Sushi Pizza: Quinn Dombrowski from Berkeley, USA, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons Pizza Bagels: Mike Mozart https://www.flickr.com/photos/jeepersmedia/49431239197 MUSIC CREDITS Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300002 Artist: http://incompetech.com/ #tastinghistory #pizza

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Glutinous Rice Flour: https://amzn.to/2RVgSfO Buckwheat Flour: https://amzn.to/3hoPIcf LINKS TO SOURCES** Google Arts & Culture: https://artsandculture.google.com/exhibit/eumsikdimibang-the-first-cookbook-written-by-a-woman-in-east-asia-eumsikdimibang/hwKCzvRy_teEJQ?hl=en Korea Times: https://www.koreatimes.co.kr/www/news/culture/2016/03/142_170227.html **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Hwajeon: By Korea.net / Korean Culture and Information Service (Photographer name), CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=50802718 Gyeongbokgung Palace: By by elle_rigby - https://www.flickr.com/photos/therigby/1926198642/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=3338928 Korean Chili: By Park Jong-jin - http://uci.or.kr/G903:PI0-000644933, CC BY 2.0 kr, https://commons.wikimedia.org/w/index.php?curid=63238339 History of Korea: https://amzn.to/33GZaPX MUSIC CREDITS Hanagoyomi2 by PeriTune | http://peritune.com Music promoted by https://www.free-stock-music.com Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/ Otogi2 by PeriTune | http://peritune.com Music promoted by https://www.free-stock-music.com Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/ Folk Chinese by PeriTune | http://peritune.com Music promoted by https://www.free-stock-music.com Creative Commons Attribution 3.0 Unported License https://creativecommons.org/licenses/by/3.0/deed.en_US #tastinghistory #korea

Start speaking a new language in 3 weeks with Babbel. Get 6 months FREE when you sign up for 6 months! HERE: https://go.babbel.com/6plus6-youtube-maxmiller-may-2021/default Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Rose Water: https://amzn.to/2PRRW8A Ground Mace: https://amzn.to/3h2sOqP Dried Ginger: https://amzn.to/3xPyla7 Cloves: https://amzn.to/3aYA8jm Pine nuts: https://amzn.to/3f1OOQa **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Matilda of Flanders: https://commons.wikimedia.org/wiki/File:Matilda_of_Flanders_Jardin_du_Luxembourg.jpg#/media/File:Matilda_of_Flanders_Jardin_du_Luxembourg.jpg Bardolf Coat of Arms: https://commons.wikimedia.org/wiki/File:Bardolf_Escutcheon.svg#/media/File:Bardolf_Escutcheon.svg Addington Palace: By Addington Palace - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=15914963 #tastinghistory #medieval

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Thank you Creative Assembly for sponsoring this video. Order Total War: ROME REMASTERED here: https://store.steampowered.com/app/885970?utm_source=Rome_Remastered&utm_medium=Video_YouTube&utm_campaign=Launch&utm_content=TastingHistory_3 Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Garum: https://amzn.to/3v4eTEo LINKS TO SOURCES** Literature & History Podcast: https://literatureandhistory.com/index.php/episode-069-romes-comic-novel The Satyricon: https://amzn.to/3xoPJ5z Apicius, The Roman Cookery Book: https://amzn.to/3dyXMEI **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 PHOTO CREDITS Flamingo: psyberartist, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons Apicius: By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Roman Collared Slaves: By Jun - Flickr: Roman collared slaves, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=16289799 #Rome #TotalWar #Apicius

Thank you Creative Assembly for sponsoring this video. Order Total War: ROME REMASTERED here: https://store.steampowered.com/app/885970?utm_source=Rome_Remastered&utm_medium=Video_YouTube&utm_campaign=Launch&utm_content=TastingHistory_4 Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Garum: https://amzn.to/3dMXnO0 Dried Marrowfat Peas: https://amzn.to/2RhIqfa Lovage: https://amzn.to/3saQyea Dried Ginger Root: https://amzn.to/3uFCHym LINKS TO SOURCES** Apicius, De Re Coquinaria (translated by Elisabeth Rosenbaum and Barbara Flower): https://amzn.to/3wLqA4A The Twelve Caesars by Suetonius: https://amzn.to/3uDUt4W 69 AD The Year of Four Emperors by Gwyn Morgan: https://amzn.to/2RfsY39 **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS De Re Coquinaria: By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Tiberius: By Carole Raddato from FRANKFURT, Germany - Tiberius, Romisch-Germanisches Museum, CologneUploaded by Marcus Cyron, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=30158434 Caligula: By Tomk2ski - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=46094041 Vomitorium: By Przemek P - https://szarada.net/okreslenie-z-krzyzowki/luk-na-dwoch-kolumnach/, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=73792294 Amphitheatre Spectacle: Dennis Jarvis, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons Vespasian: By Sailko - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=30947742 Close up of the coin hoard: By Portable Antiquities Scheme from London, England - Close up of the coin hoard, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=10842324 #tastinghistory #ancientrome #totalwar

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Thank you Creative Assembly for sponsoring this video. Pre-order Total War: ROME REMASTERED here: https://store.steampowered.com/app/885970?utm_source=Rome_Remastered&utm_medium=Video_YouTube&utm_campaign=Launch&utm_content=TastingHistory_4 Watch the Hardtack video here: https://youtu.be/oPTdSMOQRnY Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW LINKS TO SOURCES** Apicius translated by Elisabeth Rosenbaum: https://amzn.to/3rQdvDq Food and Drink in Antiquity: A Sourcebook by John F. Donahue: https://amzn.to/2Q5tL65 The Medical Words of Paulus Aegineta: https://archive.org/stream/medicalworksofpa01pauluoft/medicalworksofpa01pauluoft_djvu.txt The Seven Books of Paulus Aegineta: https://archive.org/details/b21470327_0003/page/n6/mode/2up?q=posca Imperium Romana: http://www.imperium-romana.org/uploads/5/9/3/3/5933147/vegetius-roman-army.pdf Pass-the-Garum.blogspot.com **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Subtitles: Jose Mendoza PHOTO CREDITS Photo taken by user Caliga10's wife., CC BY-SA 3.0 http://creativecommons.org/licenses/by-sa/3.0/, via Wikimedia Commons Statue of Hadrian: By Livioandronico2013 - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=70231839 Emperor Caracalla: By Marie-Lan Nguyen (2011), CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=17006023 Scipio Aemilianus: By Carole Raddato from FRANKFURT, Germany - CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=75328308 Roman Legionaries in tight formation: By Photograph by Rama, Wikimedia Commons, Cc-by-sa-2.0-fr, CC BY-SA 2.0 fr, https://commons.wikimedia.org/w/index.php?curid=15483317 Vitellius: By Unknown artist - Jastrow (2008), CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=3416048 MUSIC Achilles - Strings by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100463 Artist: http://incompetech.com/ #tastinghistory #ancientrome #posca

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Check out Stephanie Dray and The Women of Chateau Lafayette at https://www.stephaniedray.com/ Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Le Creuset Roasting Pan: https://amzn.to/3sklgTf LINKS TO SOURCES** The Physiology of Taste by Jean Brillat-Savarin: https://amzn.to/2NV4wD2 Savoring the Past by Barbara Ketcham Wheaton: https://amzn.to/3lUWTcb Culture and Cuisine by Jean-Francois Revel: https://amzn.to/31fuKTQ The Art of the Table by Suzanne von Drachenfels: https://amzn.to/3lQoQlq **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza #tastinghistory #france #duckrecipe

Get 50% OFF your first bag of coffee with Trade Coffee when you click here http://cen.yt/tradetastinghistory and enter code ‘TastingH50’ Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Self Rising Flour: https://amzn.to/3cKxIoy Almond Flour: https://amzn.to/3cGN9Ox Mixed Peel: https://amzn.to/3lp6MP2 Currants: https://amzn.to/3bWEXe4 Castor Sugar: https://amzn.to/3vJMjJR 8 Inch Cake Pan: https://amzn.to/3f3fL7J LINKS TO SOURCES** Pot Luck: British Home Cookery Book by May Byron: https://amzn.to/3r1qQIp The Chronicle of Battle Abbey: https://amzn.to/3ePfrco Cake: A Slice of History by Alysa Levene: https://amzn.to/2Q7JOAs **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose #tastinghistory #easter #simnelcake

Use code TASTINGHISTORY12 to get up to 12 FREE MEALS across your first 4 HelloFresh boxes, including free shipping on your first box at https://bit.ly/3unnJO1! Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Le Creuset Cast Iron Round Casserole: https://amzn.to/2N5rTJK LINKS TO SOURCES** Tamales Video: https://www.youtube.com/watch?v=s2JyN7JF8bs&t=945s Quesadilla Video: https://www.youtube.com/watch?v=NPxjQetKPoo&t=3s The History of the Great Irish Famine of 1847 by John O'Rourke: https://amzn.to/3qCM8fD Great Irish Potato Famine: https://amzn.to/3kZg58j **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Saint Patrick Catholic Church: By Nheyob - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=39732088 Kindred Spirits: By Gavin Sheridan - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=51520014 MUSIC CREDITS Fiddles McGinty by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400051 Artist: http://incompetech.com/ Achaidh Cheide - Celtic by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100340 Artist: http://incompetech.com/ #tastinghistory #stpatricksday #ireland

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Molinillo: https://amzn.to/3rpoXGJ Cacao Beans: https://amzn.to/3v4feIe Cacao Nibs: https://amzn.to/3sX7JAU Achiote/Annatto Powder: https://amzn.to/3rpWe4C LINKS TO SOURCES** The Secret Life of Chocolate by Marcos Patchett: https://amzn.to/3qoLOB1 For more information visit thesecretlifeofchocolate.com The True History of Chocolate by Sophie & Michael Coe: https://amzn.to/3sWBl1f Florentine Codex by Bernardino de Sahagún: https://amzn.to/2OrKiAE Thomas Gage's Travels in the New World: https://amzn.to/3sO3YxA **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Subtitles: Jose Mendoza PHOTO CREDITS Metate et Mano: Yelkrokoyade, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Olmec Head No 3: By Maribel Ponce Ixba (frida27ponce) - Flickr, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=1724256 #tastinghistory #aztec #chocolate

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Ketchup with Max & Jose: https://www.youtube.com/channel/UC1DL3SXDAdrQs2WE4AMD4Sw Subtitles: Jose Mendoza Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Emmer Wheat/Farro: https://amzn.to/3r2xzmu Ground Emmer Flour: https://amzn.to/3sLu8kH Hand Grain Mill: https://amzn.to/3kvyKIC LINKS TO SOURCES** The Egyptian Book of the Dead (Papyrus of Ani): https://amzn.to/3uGqCcP A History of Food in 100 Recipes by William Sitwell: https://amzn.to/3bMRQG6 The Pharaoh's Kitchen by Magda Mehdawy: https://amzn.to/3qZYyyU **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. PHOTO CREDITS Close-up of hieroglyphs: By Karen Green - IMG_7153, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=10544546 Inside Pharaoh Tutankhamun’s Tomb: By EditorfromMars - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=93287618 Abnormalities in Ancient Egyptian Teeth: Wellcome Library, CC BY 4.0 https://creativecommons.org/licenses/by/4.0, via Wikimedia Commons Mastaba of Ti: Mastaba_of_Ti_05.JPG: Einsamer Schützederivative work: JMCC1, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Funerary Mask of Sennedjem: By One dead president, David Liam Moran - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2757295 Hapi: By Jeff Dahl - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=3369966 Pyramid of Menkaure: CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=303308 Mentuhotep III: By EditorfromMars - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=93755934 #tastinghistory #ancientegypt

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Ketchup with Max: https://youtu.be/WVXs2Hc9bfM Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Saffron: https://amzn.to/37xYTkC Suet: https://amzn.to/3bk5Zuh Ginger: https://amzn.to/3awPpbo Le Creuset Roasting Pan: https://amzn.to/3ufuTDV **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza PHOTO CREDITS Turducken: Christopher "Pacula" Corkum, CC BY-SA 2.5 https://creativecommons.org/licenses/by-sa/2.5, via Wikimedia Commons Ortolan Bunting: By Pierre Dalous - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=26699114 Eating Ortolan: Marianne Casamance, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons #tastinghistory #Cockentrice #Medieval

For information on Svensk Hyllningsfest in Lindsborg, KS, visit https://www.visitlindsborg.com/ Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Silpat: https://amzn.to/3rFIFxM KitchenAid 8-Quart Stand Mixer: https://amzn.to/3cTfbs1 LINKS TO SOURCES** Hjelpreda I Hushållningen För Unga Fruentimber by Cajsa Warg: https://gupea.ub.gu.se/handle/2077/41129?locale=sv A Journey Through Swedish history by Herman Lindqvist: https://amzn.to/2Z0D3Sb The world of Cajsa Andersdotter by Bengt Hällgren: https://amzn.to/3jKNMKl **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Subtitles: Jose Mendoza @KetchupwithMaxandJose #tastinghistory #semlor #semla #fattuesday

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Get your free trial to The Great Courses Plus at http://ow.ly/yzWG30rvhGN. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: DISCORD: https://discord.gg/d7nbEpy Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt Tasting History 22647 Ventura Blvd #323 Woodland Hills, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW WOODEN GROG MUG: https://amzn.to/3qTl24r Stone Ground Whole Wheat Flour: https://amzn.to/363ACSR LINKS TO SOURCES** TOWNSENDS Hardtack Video: https://www.youtube.com/watch?v=FyjcJUGuFVg&t=435s TOWNSENDS Burgoo Video: https://www.youtube.com/watch?v=i1NcWU0xTog Falconer's New Universal Dictionary of the Marine: https://amzn.to/391xBEt Black Flags, Blue Waters by Erick Jay Dolin: https://amzn.to/3iBrABq Lobscouse and Spotted Dog: https://amzn.to/3sMTdfO Diary of Samuel Pepys: https://amzn.to/2MdfthS A New Voyage Round the World by William Dampier: https://amzn.to/2McL4Aw **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Subtitles: Jose Mendoza PHOTO CREDITS Hermione Replica: By Jp.sembely - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=60749233 Sailors Drinking in a Crypt: Courtesy of Wellcome Images CC BY 4.0 https://creativecommons.org/licenses/by/4.0 MUSIC Fiddles McGinty by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400051 Artist: http://incompetech.com/ #tastinghistory #pirates #hardtack

Visit https://www.Audible.com/tastinghistory or text tastinghistory to 500-500 to start your free 30 day trial. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Ketchup with Max: https://www.youtube.com/channel/UC1DL3SXDAdrQs2WE4AMD4Sw Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW LINKS TO SOURCES** Gin: The Much-lamented Death of Madam Geneva by Patrick Dillon: https://amzn.to/39VxZU7 Gin: A Global History by Lesley Solmonson: https://amzn.to/3c8sJzc The Diary of Samuel Pepys: https://amzn.to/391W64u The Fable of Bees by Bernard Mandeville: https://amzn.to/3c13Eq8 Sketches by Boz by Charles Dickens: https://amzn.to/3sTMUar **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Subtitles: Jose Mendoza MUSIC Divertissement by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100256 Artist: http://incompetech.com/ #tastinghistory #gin #cocktail #gincraze

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://amzn.to/3i0mwGt LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW LINKS TO SOURCES** Les Dons de Comus by Francois Marin: https://amzn.to/2LneNGO The Man Who Outshone the Sun King by Charles Drazin: https://amzn.to/35to2w4 The 48 Laws of Power by Robert Greene: https://amzn.to/39ohKyF Letters of Madame de Sevigne: https://amzn.to/3oA7SZj Ten Years Later by Alexandre Dumas: https://amzn.to/3oN8JWk **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Subtitles: Jose Mendoza PHOTO CREDITS Vaux-le-Vicomte: By Jean-Pol GRANDMONT - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=28466487 Eglise Saint-Firmin: Par P.poschadel — Travail personnel, CC BY-SA 2.0 fr, https://commons.wikimedia.org/w/index.php?curid=15271875 #tastinghistory #lobster #bechamel

NOTE: Nero was Claudius's ADOPTED son and heir, just to be clear. No blood relation. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Tiktok: TastingHistory Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share SILPHIUM EPISODE: https://youtu.be/D-QHd4_1geE LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Snails: https://amzn.to/3oIyKGF Asafetida: https://amzn.to/3i0Vzmo Colatura di Alici (Flor de Garum): https://amzn.to/35qMIoZ LINKS TO SOURCES** ROMAN GRAFFITI: http://bit.ly/3s43V0W The Roman Cookery Book by Barbara Flower: https://amzn.to/38vNB1j The Fires of Vesuvius by Mary Beard: https://amzn.to/38va26Y Juvenal 16 Satires: https://amzn.to/3s9RPTX Suetonius Lives of the Caesars: https://amzn.to/3i5Ah6X The Digest of Justinian: https://amzn.to/3bqIMZc On the Happy Life by Seneca: https://amzn.to/38st6T2 **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Subtitles: Jose Mendoza PHOTO CREDITS: Snail: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=95926 Pompeii Excavation Dec 2020: Luigi Spina Thermopolium in Herculaneum: By Aldo Ardetti at Italian Wikipedia, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=3654466 Snails Mosaic: Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons Apicius manuscript: By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Food Court: Chatterbeat, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Rooster: Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons Sheep: Remi Mathis, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Amphorae: By Ad Meskens - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5661567 A thermopolium in Pompeii: By Daniele Florio from Rome, ITALY - Ancient Bar, Pompei, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=2930141 Emperor Claudius: By I, Sailko, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=9945498 Roman Graffiti: Sailko, CC BY 3.0 https://creativecommons.org/licenses/by/3.0, via Wikimedia Commons #tastinghistory #ancientrome #pompeii

Use code TASTINGHISTORY10 to get 10 FREE MEALS across your first 4 HelloFresh boxes, including free shipping on your first box at https://bit.ly/3nMD6fd Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 De Buyer Valrhona Perforated Tart Ring 2.95 inch: https://amzn.to/38WWdgB Saffron Threads: https://amzn.to/3n7eXPs LINKS TO SOURCES** Gerald of Wales: https://amzn.to/350LksR The Rule of Saint Benedict: https://amzn.to/3b3stkC The Art of Cookery in the Middle Ages by Terence Scully: https://amzn.to/3aYKdOb **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Subtitles & Thumbnail: Jose Mendoza DISH NAME ORIGINAL 15TH CENTURY RECIPE (From The Harleian Manuscript 279) Doucetes. Take Cream a gode cupfulle, & put it on a straynoure, thanne take yolkys of Eyroun, and put ther-to, & a lytel mylke; then strayne it throw a straynoure in-to a bolle; then take a Sugre y-now, & put ther-to, or ellys hony forde faute of Sugre, than coloure it with Safroun; than take thin cofyns, & put in the ovynne letre, & lat hem ben hardyd; than take a dyssche y-fastenyd on the pelys ende, & pore thin comade in-to the dyssche, & fro the dyssche in-to the cofyns; & whan tehy don a-ryse wel, teke hem out, ee serue hem forth. MODERN RECIPE INGREDIENTS - 1 1/4 Cup (300ml) Cream - 7 Egg yolks - 3/4 Cup (175ml) Milk - 1/2 Cup (100g) Sugar or honey - Pinch of Saffron Threads - Shortcrust Dough METHOD 1. Line a 9 inch tart tin, or several small tins, with the dough and blind back at 400°F/200°C for 15 minutes or until dried completely. Remove from oven and let cool. Lower oven temperature to 325°F/160°C. 2. Soak saffron threads in cream for 10 minutes. 3. Whisk the egg yolks until they are a pale yellow, then pour the cream into the yolks, straining out the saffron threads. Beat in the milk and slowly incorporate the sugar. 4. Set the cooled tart crust back in the oven then carefully poor the filling into the crust. Bake for 45 minutes (or 25 to 35 minutes for smaller tarts) or until the filling has risen over the top of the crust and just begun to darken. Serve warm. PHOTO CREDITS Custard Tart: Shanti, shanti, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons Pasteis De Nata: Jpatokal, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons Evesham Abbey: By Oosoom at English Wikipedia, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=3579120 #tastinghistory

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory For further reading on these recipes visit: https://www.academia.edu/40639453/Food_in_Ancient_Mesopotamia_Cooking_the_Yale_Babylonian_Culinary_Recipes Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Le Creuset Dutch Oven 7.25 qt: https://amzn.to/3mLkWJF LINKS TO SOURCES** https://www.academia.edu/40639453/Food_in_Ancient_Mesopotamia_Cooking_the_Yale_Babylonian_Culinary_Recipes Gojko Barjamovic: https://nelc.fas.harvard.edu/people/gojko-barjamovic Myths from Mesopotamia translated by Stephanie Dalley: https://amzn.to/2Kvzr7b Babylon byPaul Kriwaczek: https://amzn.to/37GJRJT The Oldest Cuisine in the World by Jean Bottéro: https://amzn.to/2Jf1eIm The Babylonian Akitu Festival by Svend Aage Pallis: https://amzn.to/2M5hZa7 The Babylonian New Year Festival by Karel Van Der Toorn: https://brill.com/view/book/edcoll/9789004275669/B9789004275669-s021.xml **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Editor: WarwicSN - https://www.youtube.com/WarwicSN Subtitles: Jose Mendoza DISH NAME ORIGINAL c.1740BC RECIPE (From The Yale Babylonian Tablets) Tuh’u sirum saqum izzaz me tukan lipia tanaddi tusammat tabatum sikara susikillum egegerum kisibirrum smidu kamunum alutum tukammas-ma karsum hazannum teterri kisibirrum ina muhhi sipki tusappah suhutinnu kisibirrum isarutu tanaddi. Tuh’u. Lamb leg meat is used. Prepare water. Add fat. Sear. Add in salt, beer, onion, arugula, cilantro, samidu, cumin, and beets. Put the ingredients in the cooking vessel and add crushed leek and garlic. Sprinkle the cooked mixture with coriander on top. Add suhutinnu and fresh cilantro. MODERN RECIPE INGREDIENTS - 1lb (450g) Leg of Lamb Chopped into bite size pieces. - 3-4 Tablespoon Oil or Rendered Fat - 1 ½ teaspoons Salt - 2 Cups (475ml) Water - 12 oz (350ml) Beer - (A sour beer and German Weissbier are recommended, but any non-hoppy beer will suffice) - 1 Large Onion Chopped - 2 Cups Arugula Chopped - 3/4 Cup Cilantro Chopped - 2 Teaspoons Cumin Seeds crushed - 2 Large Beets (approx. 4 cups) Chopped - 1 Large Leek Minced - 3 cloves Garlic, - 1 Tablespoon Dry Coriander Seeds - Additional Chopped Cilantro for garnish - Samidu* (Something akin to 1 Persian Shallot) - Suhutinnu* (Something akin to Egyptian Leek for garnish) *These ingredients have no definite translation; the shallot and leek are the best guesses of scholars at Yale and Harvard Universities) METHOD 1. Add the oil/fat to a large pot and set over high heat. Sear the lamb for several minutes in the oil until lightly browned. 2. Add the onions and let cook for 5 minutes, then add the beets and let cook for 5 minutes. Then add the salt, beer, arugula, cilantro, samidu (shallot) and cumin and bring to a boil. Mash the garlic into a paste and mix with the leek, then add to the pot. 3. Lower heat to medium and let simmer for approximately 1 hour, or until the beets and meat are cooked to your liking. 4. Once cooked, dish it into a bowl and sprinkle with coriander seeds. Garnish with fresh cilantro and suhutinnu (leek) PHOTO CREDITS Crocus: By Safa.daneshvar - Own work, CC BY-SA 3.0, http://bit.ly/3hfNN7F Statue of Nabu: By Osama Shukir Muhammed Amin FRCP(Glasg) - Own work, CC BY-SA 4.0, http://bit.ly/2KodVkV Temple of Nabu at Borsippa: Osama Shukir Muhammed Amin FRCP(Glasg), CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Ishtar Gate: Joyofmuseums, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons King Marduk-zakir-shumi: By Osama Shukir Muhammed Amin FRCP(Glasg)Throne Dais of Shalmaneser III at the Iraq Museum.jpg, CC BY 4.0, http://bit.ly/3nMw22j #tastinghistory #babylon #akitu

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Whole Nutmeg: https://amzn.to/3oDnH0G Le Creuset Dutch Oven: https://amzn.to/2K2nZPP Pokemon Plushie: www.pokemoncenter.com LINKS TO SOURCES** Christmas With the Washingtons by Olive Bailey: https://amzn.to/3qEQwf7 The Writings of George Washington: https://amzn.to/2JSDOZw Mountvernon.org **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Subtitles: Jose Mendoza GEORGE WASHINGTON'S EGGNOG ORIGINAL "18TH CENTURY" RECIPE One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry - mix liquor first, then separate yolks and whites of 12 eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently. MODERN RECIPE INGREDIENTS -1 Quart (950ml) Cream - 1 Quart (950ml) Whole Milk - 3/4 Cup (150g) Sugar - 12 Medium eggs (or 10 large or 8 extra large) - 2 Cups (475ml) Brandy - 1 Cup (235ml) Rye Whiskey - 1 Cup (235ml) Dark Rum - 1/2 Cup (120ml) Sherry - 1 Teaspoon Nutmeg (Optional) METHOD 1. Separate the eggs and beat the yolks until they are a smooth pale yellow. Then slowly add the sugar in while beating on low. Next add the cream and milk while beating and then the liquor and mix until smooth. If you are going to add nutmeg or any other spices, add them now. 2. In a separate bowl, whisk the egg whites until they form stiff peaks. Then fold them into the yolk and cream mixture until there are no streaks. At this point the eggnog is ready to serve, though it is best aged in a cool spot, like the refrigerator, for 4 - 5 days or longer. PHOTO CREDITS Kitchen at Mount Vernon: Tim Evanson, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0, via Wikimedia Commons Posset Pot: Attribution 4.0 International (CC BY 4.0) - https://wellcomecollection.org/works/ztweyk3r Replica of Ferry Farm: By Aamarcian - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=82404987 #tastinghistory #eggnog #christmas #georgewashington

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Watch How To Make Everything craft the mortar and pestle from scratch: https://youtu.be/GOWPLfpEcYE Join Tasting History's Discord at https://discord.gg/d7nbEpy Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 All-Clad Saucepan: https://amzn.to/3algwGJ Dried Ginger: https://amzn.to/3rdiHC3 Long Pepper: https://amzn.to/2LSXFJ3 Sandalwood Powder: https://amzn.to/38iP3ms Whole Cloves: https://amzn.to/38f2SlP Gold Leaf: https://amzn.to/3apcxZO Pokemon - Scorbunny & Spatula: www.pokemoncenter.com LINKS TO SOURCES** A History of English Food by Clarissa Dickson Wright: https://amzn.to/3pacKnP Elizabeth I by Michael W. Simmons: https://amzn.to/34qNyBm Food: A Cultural Culinary History by Ken Albala: https://amzn.to/38eppiM **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Editor: WarwicSN - https://www.youtube.com/WarwicSN Subtitles: Jose Mendoza Medieval Gingerbread ORIGINAL 14TH CENTURY RECIPE (From Curye on Inglysch) To make gingerbrede. Take goode honye & clarefie it on the fere, & take fayre paynemayn or wastel brede & grate it, & caste it into the boylenge hony, & stere it well togyder faste with a sklyse (spatula) that it bren not to the vessel. & thanne take it doun and put therin ginger, longe pepper & saundres, & tempere (mix) it up with thin handes; & than put them to a flatt boyste (pan) & straw (scatter) thereon sugar & pick therin clowes rounde aboute by the egge (edge) and in the mydes yf it plece you &c. MODERN RECIPE INGREDIENTS - 1 Cup (330) Honey - 1/2 Loaf (250g) Dry White Bread or Bread Crumbs - 1 tablespoon Dried Ginger - 3/4 tsp Long Pepper - 1/2 tsp Sandalwood - 1/4 Cup (50g) or less Sugar. Enough for sprinkling - Several Whole Cloves - Gold Leaf (Optional) METHOD 1. Pour the honey into a saucepan and set over medium heat until boiling. Add the bread crumbs, but only enough to have the mixture come together. This could be considerably less that the full 250g depending on the dryness of the bread. Mix until homogenous. 2. Remove the pan from the heat and stir in the ginger, long pepper and sandalwood. Then turn it out onto a piece of parchment and roll out to desired thickness. Cover and let cool for several hours or overnight. 3. Once cool, sprinkle sugar on top and cut into whatever shape you like. Garnish with whole cloves (removing them before eating; they will add flavor) and gold. PHOTO CREDITS The manor in Bondaroy: By FlyAkwa - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21453106 Soft Gingerbread: By Johan Bryggare - Mjuk pepparkaka med lingon, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=9056046 Torun Gingerbread: By Marcin Floryan - Own work, CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=1300867 Fairings: By Foodista - originally posted to Flickr as Photo of Cornish Fairings (spiced Biscuits), CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=6350943 Springerle after drying: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1471467 Springerle Moldel au Schwaben: Von Andreas Bauerle - Eigenes Werk, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1471478 Gingerbread mold 1 & 2: Piotr Kuczyński, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons The Land of Cockaigne Map: https://wellcomecollection.org/works/fby24d44 #tastinghistory #gingerbread #christmas

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Safflower Oil: https://amzn.to/39Lcsiz Spelt Flour: https://amzn.to/3ggzPBO Poppy Seeds: https://amzn.to/37DyG3q Pokemon plushie: www.pokemoncenter.com LINKS TO SOURCES** De Agricultura by Cato the Elder: https://amzn.to/3qxL5P5 Saturnalia by Macrobius: https://amzn.to/39N6Pkb The Twelve Ceasars by Seutonius: https://amzn.to/39MQBat **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Subtitles: Jose Mendoza GLOBI ORIGINAL 2ND CENTURY BC RECIPE (From De Agricultura by Cato the Elder) Globi to be made thus: Mix the cheese and spelt in the same way. Make as many as desired. Pour fat into a hot copper vessel, and fry one or two at a time, turning them frequently with two sticks, and remove when done. Coat with honey, sprinkle with poppy-seeds, and serve. MODERN RECIPE INGREDIENTS - 1 Cup (240g) Ricotta Cheese - 1 Cup and 1 tablespoon (120g) Spelt, Durum or other whole grain flour - 1 Quart (1 L) of fat or oil. - 1/3 Cup (80ml) Honey - Poppy Seeds METHOD 1. Mix the cheese and flour in a large bowl, then form it into balls about 1 inch across. This recipe should make 12-15 balls. 2. Heat the oil over a high heat until it reaches 350°F (175°C). Turn heat to medium and fry two to three balls at a time, turning every 10 to 15 seconds with tongs. At 60 seconds, begin to check the color; once they are a golden brown (60-90 seconds) take them out and set them on a wire rack over paper towels to drain. Repeat until all of the globi are fried. 3. Dip the dried globi in honey (heating the honey can help if it is too thick). Then sprinkle with poppy seeds and serve. PHOTO CREDITS Saturn: By inconnu - User:Jean-Pol GRANDMONT (2011), CC BY 3.0, https://bit.ly/39OKgLF A Statue of Chronos: By Rufus46 - Own work, CC BY-SA 3.0, https://bit.ly/3giv9eH Pileus: By Marie-Lan Nguyen (2009), CC BY 2.5, https://bit.ly/3osYo1l Roman Collared Slaves: Ashmolean Museum, CC BY-SA 2.0 https://bit.ly/36OoIgz Candles Oberflacht: Landesmuseum Württemberg, CC BY-SA 3.0 https://bit.ly/2Lf9yZp Roman Figurines: Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0 #tastinghistory #saturnalia #globi #romancooking

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Tamale Steamer: https://amzn.to/2VzOjmP Molcajete: https://amzn.to/3qqMneH Stainless Steel Colander: https://amzn.to/39CBOiJ Calcium Hydroxide: https://amzn.to/3qsfKgQ Tequesquite: https://amzn.to/3mFbCrb POKEMON: www.pokemoncenter.com LINKS TO SOURCES** Que vivan los tamales! by Jeffrey M. Pilcher: https://amzn.to/33EvCCP Taco USA by Gustavo Arellano: https://amzn.to/2VxXcgT Aztec History: https://amzn.to/33KdYOb A Short History of America’s ‘Tamale Wars’: https://bit.ly/39HV0vs General History of the Things of New Spain by Fray Bernardino de Sahagun - https://bit.ly/33FHPY2 A Brief History of Tamales with Claudia Alarcon: https://www.youtube.com/watch?v=7WPMXyp9-5s **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Subtitles: Jose Mendoza TAMALES INGREDIENTS - 4 Cups (600g) dried field corn - 2 teaspoons (7g) Calcium Hydroxide - 8-10 Cups (2L water) Water - A few pieces of Tequesquite dissolved in boiling water - Corn Husks - Any cooked filling (Turkey, Papaya, Pumpkin, etc) METHOD 1. Wash the corn and then add to a pot of boiling water with the calcium hydroxide. Boil for 30 - 45 minutes or until the skins easy come away from the corn. Remove from the heat and allow to sit in the water 8-12 hours. Rinse and soak your corn husks in water during this time. 2. Strain the corn into a colander and rinse any residual calcium hydroxide off. Then, add the corn to a bowl of clean water and rub the skins off the corn. Repeat this process several times until the majority of the skins are off. Then grind the corn into masa. 4. Add the tequesquite water to the masa until it forms a paste. Then spread a thin layer onto a corn husk. Add any filling. Then wrap the filling with the masa by folding the corn husk over it. Then fold down the end of the husk and tie closed. 5. Add an inch of water to the bottom of the steamer and set two coins at the bottom (the sound of these will let you know if you need to add water during the steaming). Then set the steamer basket in and lay a bed of corn husks on the bottom. Add the tamales and cover with another layer of husks. Then place the lid on the pot and set the water to boiling. Steam for 1 hour. The tamales are done with they easy pull away from the husk. PHOTO CREDITS Metate and Mano - By Leoboudv - Own work, CC BY-SA 3.0, https://bit.ly/3mETDkT #tastinghistory #tamales #aztec

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://bit.ly/3oLyAhW Explore thousands of documentaries on CuriosityStream today and get the whole year for $14.99 by visiting https://curiositystream.com/tastinghistory and using the code ‘TASTINGHISTORY’! Thank you to CuriosityStream for sponsoring this video. Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Pudding Cloth: https://amzn.to/3nFIvnX Beef Suet: https://amzn.to/3pN4Xx9 Currants: https://amzn.to/36Rh5oj Pokemon Winter Carnival Collection: www.pokemoncenter.com LINKS TO SOURCES** Modern Cookery by Eliza Acton: https://amzn.to/2HlVCLA A Christmas Carol: https://amzn.to/3kNguJp The Battle for Christmas by Stephen Nissenbaum: https://amzn.to/3kQZ7aq Household Words: A Weekly Journal, Vol 2 - https://bit.ly/2IuJ2Ke Good Housekeeping, Volumes 5-6: https://bit.ly/32F2SJS **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Subtitles: Jose Mendoza DISH NAME ORIGINAL 1845 RECIPE (From Modern Cookery for Private Families) The Author’s Christmas Pudding. To three ounces of flour, and the same weight of fine, lightly-grated bread-crumbs, add six of beef kidney-suet, chopped small, six of raisins weighed after they are stoned, six of well-cleaned currants, four ounces of minced apples, five of sugar, two of candied orange-rind, half a teaspoonful of nutmeg mixed with pounded mace, a very little salt, a small glass of brandy, and three whole eggs. Mix and beat these ingredients well together, tie them tightly in a thickly floured cloth, and boil them for three hours and a half. We can recommend this as a remarkably light small rich pudding: it may be served with German, wine, or punch sauce. MODERN RECIPE INGREDIENTS - 3 oz (85g) Flour - 3 oz (85g) Bread Crumbs - 6 oz (170g) Beef Suet (Lard or Crisco will work as well) - 6 oz (170g) stoned Raisins - 6 oz (170g) Currants - 4 oz (113g) Minced Apples - 5 oz (142g) Brown Sugar - 2 oz (57g) Candied Peel - ½ teaspoon Nutmeg and mace - A few grains of Salt - 3 oz (88ml) Brandy - 3 Eggs METHOD 1. Boil the pudding cloth for 20 minutes. Then carefully remove it from the pot and lay it out flat. Spread suet, lard or butter across it and rub in a liberal amount of flour. 2. Combine all ingredients in a large bowl and mix. Then form into a ball and place in the middle of the pudding cloth. Gathering the cloth tightly around it, twist the cloth at the 'neck' then wrap it with a string several times and tie tightly around it. 3. Boil a large pot of water with an upside down plate on the bottom of the pot. Set the pudding in the boiling water and let boil for 3 1/2 hours. Check often and add more boiling water when necessary. 4. Remove pudding from the water and allow to dry before unwrapping. This can be served right away or aged for several weeks/months. Punch sauce for Sweet Puddings This may be served with custard, plain bread, and plum-puddings. With two ounces of sugar and a quarter of a pint of water, boil very gently the rind of half a small lemon, and somewhat less of orange-peel, from fifteen to twenty minutes; strain out the rinds, thicken the sauce with an ounce and a half of butter and nearly a teaspoonful of flour, add a half-glass of brandy, the same of white wine, two thirds of a glass of rum, with the juice of half an orange, and rather less of lemon-juice: serve the sauce very hot, but do not allow it to boil after the spirit is stirred in. - 2oz Sugar - ¼ pint Water - Lemon & Orange Rind - 1 ½ oz Butter - 1 Teaspoon Flour - ½ Wineglassful Brandy - ½ Wineglassful White Wine - ⅔ Wineglassful Rum - Orange & Lemon Juice MUSIC CREDITS We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Artist: http://www.twinmusicom.org/ Angels We Have Heard - Christmas by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?collection=004&page=1 Artist: http://incompetech.com/ Rondo for harp - Mike Harper #tastinghistory #christmaspudding #figgypudding

Get your free trial to The Great Courses Plus at TheGreatCoursesPlus.com/TastingHistory http://ow.ly/EcWU30rkCUn Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://bit.ly/3oLyAhW Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Fava/Broad Beans: https://amzn.to/32AtifK LINKS TO SOURCES** The Forme of Cury: https://amzn.to/35o1KvO A History of English Food by Clarissa Dickson Wright: https://amzn.to/3kksd1K Lost Letters of Medieval Life by Martha Carlin and David Crouch: https://amzn.to/38zaCRr Medieval Tastes by Massimo Montanari: https://amzn.to/3krearc Jean Froissart Chronicles: https://amzn.to/2UozW49 Le Porretane by Sabadino Degli Arienti: https://amzn.to/3ksMCS6 **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Subtitles: Jose Mendoza MAKKE ORIGINAL 14TH CENTURY RECIPE (From The Forme of Cury) Take drawen benes and seeth them well. Take them up of the water and cast them in a morter grynde them all to doust till thei be white as eny mylk. Chawf a little rede wyne, cast thereamong in the gryndyng, do therto salt, leshe it in disshes. Thenne take Oynouns and mynce them smale and seeth them in oile til they be al broun, and florissh the dishes therwith. And serve it forth. MODERN RECIPE INGREDIENTS - 3 Cups (450g) Fava/Broad Beans (or any other bean) - 1/2 Cup - 1 Cup (118ml - 236ml) Red Wine or Ale - Salt to taste - 1 Onion minced (white or yellow) - Oil or Butter for frying METHOD 1. Wash and boil the beans over a medium heat until soft. Remove the beans from the water and mash them until smooth. 2. Warm the wine or ale over a low heat and mix with the beans. Start with 1/2 cup and add more to achieve desired consistency. Mix in salt to taste. 3. Place a large pan over medium heat and add the butter or oil. Add the minced onion and fry until golden brown, about 7-10 minutes. When ready, garnish onions on top of the beans and serve. PHOTO CREDITS Broad Beans: jules, CC BY 2.0: https://bit.ly/32EHTad Puffin: By Andreas Trepte - Own work, CC BY-SA 2.5: https://bit.ly/36uQDkj #tastinghistory #medievalpeasant #medievalfood

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://bit.ly/3oLyAhW Yesterkitchen's Pumpkin Pie: https://youtu.be/lfUaBJSouPk Scappi: https://youtu.be/o4YmvQt29ko Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Emile Henry Pie Dish: https://amzn.to/329GN5M Currants: https://amzn.to/3ejnOuq Serra Mission Sherry: https://amzn.to/3260xYf LINKS TO SOURCES** The Queen-Like Closet by Hannah Wolley: https://amzn.to/3820uQZ American Experience - The Pilgrims: https://amzn.to/3kRiO2R Northwood by Sarah Hale: https://amzn.to/3kTnq8C America's Favorite Holidays by Bruce Forbes: https://amzn.to/3oTQVcy **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Editor: WarwicSN - https://www.youtube.com/WarwicSN Subtitles: Jose Mendoza PUMPION PIE ORIGINAL 1670 RECIPE (From THE QUEENE-LIKE CLOSET) To make a Pumpion Pie. Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in. MODERN RECIPE INGREDIENTS -1 Sugar or Pie Pumpkin - 2 Sharp Apples (ex. Granny Smith) - 3 Eggs beaten - 2 Handfuls of fresh herbs (I used Rosemary, Parsley, and Thyme) - 6 Tablespoons (85g) Salted Butter - 1/3 Cup (50g) Raisins - 1/3 Cup (50g) Currants - 1/2 Cup (100g) Sugar - 1/4 Cup (60ml) Sherry or Sack - Lard or Vegetable Oil for frying (optional) - 1 Nine-Inch Pie Crust METHOD 1. Set the oven to 425°F (220°C) and line a pie dish with your pie dough. 2. Peel the pumpkin, then remove the stem and seeds, and quarter it. Slice each piece into thin slices, about 1/4 inch thick. Repeat this process with the apples. 3. Put 2 tablespoons of the butter into a frying pan and set over medium heat. Note that, depending on the amount of pumpkin you fry, you may require more butter; you can also use lard or vegetable oil. Then mix the herbs into the beaten eggs and dip the pumpkin slices into the egg, coating them lightly. Then place them into the frying pan and fry for 10 minutes, or until the pumpkin is quite soft. Depending on the size of your pumpkin, you may need to do this in several batches. The pumpkin should not be more than 3 layers thick in the pan. 4. While the pumpkin fries, line the bottom of your pie crust with the apples. Once the pumpkin is cooked, place it in a bowl with 2 tablespoons of the butter, along with the raisins, currants, sugar, and the sherry or sack. Mix everything together and pour over the apples, smoothing the top. Bake for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake 40-50 minutes longer, or until the top of the pie is bubbling. Remove from the oven and set a on a wire rack. Scatter the 2 remaining tablespoons of butter on the top of the pie and allow to melt in. Cool completely before slicing. Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 PHOTO CREDITS Pumpkin Bowl: https://bit.ly/2TPKh90 #tastinghistory

Watch the 2nd tasting here! https://youtu.be/DvBNqLUuHLI Tasting History Merchandise: https://bit.ly/3oLyAhW Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Play Assassins Creed: Valhalla** - https://amzn.to/387c0KN Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy LINKS TO INGREDIENTS & EQUIPMENT** Glass Jug with Spigot: https://amzn.to/3oWksCq Amber Glass Growlers: https://amzn.to/3oS9WML Bubbler/Airlock with Carboy Bung: https://amzn.to/32bZR3z LINKS TO SOURCES** Beowulf: https://amzn.to/2GLW6u0 The Welsh Viking YouTube Channel: https://www.youtube.com/channel/UCu-drfhNohk9NVuqzgS6Elw Make Mead Like A Viking by Jereme Zimmerman: https://amzn.to/3ezevXH Big Book of Mead Recipes by Robert Ratliff: https://amzn.to/389buw0 The Compleat Meadmaker by Ken Schramm: https://amzn.to/361dX8T Norse Mythology by Neil Gaiman: https://amzn.to/3jSrepd **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MEAD ORIGINAL 12TH/13TH CENTURY RECIPE (From Tractatus Manuscript: Folio 20r) For to make mead. Take 1 gallon of fine honey and to that 4 gallons of water and heat that water til it be as “lengh” then dissolve the honey in the water. then set them over the fire & let them boil and ever scum it as long as any filth riseth there on. and then take it down off the fire and let it cool in another vessel till it be as cold as milk when it cometh from the cow. then take dregs of the finest ale or else barme and cast it into the water & the honey. and stir all well together but first look before thou put thy barme in that the water with the honey be put in a fair stand & then put in thy barme or else thy dregs for that is best & stir well together/ and lay straw or else cloth about the vessel & above if the weather be cold and so let it stand 3 days & nights if the weather be cold and if it be hot weather 1 day and 1 night is enough at the full But ever after 1 hour or 2 at the most try thereof and if thou wilt have it swete take it the sooner from the dregs & if thou wilt have it sharp let it stand the longer there with. Then draw it from the dregs as clear as thou may in to another vessel clean & let it stand 1 night or 2 and then draw it into another clean vessel and serve it forth. MODERN RECIPE INGREDIENTS - 4 Parts Spring Water - 1 Part Raw Honey - Ale Dregs or Dry Ale Yeast METHOD 1. Heat the water over a high flame until simmering. Remove from the heat and stir in the honey until dissolved. Then set over high heat and boil, removing any scum that rises to the top. After several minutes of boiling remove from the heat and carefully pour mixture into a second vessel. 2. Allow honey and water mixture to cool to 98°F/37°C, then pour in the ale dregs or yeast and stir in. Cover loosely and allow to sit out of direct sunlight for 3 days. (If you want a more alcoholic mead, allow to ferment longer) If you choose to make the mead "eglyn" by adding herbs, add them at this step or during the aging. Either is acceptable. 3. After 3 days, or however long you chose, transfer mead to another vessel, trying to get as little of the yeast which as fallen to the bottom of the mead. Add water to the airlock and affix to the bottle. Then let age for 2 nights (or longer if you want an aged mead). After aging, the mead is ready to drink. (DO NOT SEAL THE BOTTLE) DISCLAIMER: Tasting history is not liable for any injury, illness, or harm caused from lack of proper sterilization of equipment and sanitation of the alcohol mead making process. Although you may ‘probably be fine’ this statement is not a medical or health inspected guarantee. All parties who partake in creating this without proper sterilization, sanitation, and equipment do so at their own risk. This notice serves as your acknowledgment of the risks involved in the alcohol making process and the decision to re-create the ‘recipe’ involves that you the external party bear all risks and damages to your health and safety. PHOTO CREDITS Ancient Chinese Vessel: By Zhangzhugang - Own work, CC BY-SA 3.0, https://bit.ly/2HPSIhM Bell Beakers: By Einsamer Schütze - Own work, CC BY-SA 3.0, https://bit.ly/3ea4G1U Beaker burial: By Miguel Hermoso Cuesta - Own work, CC BY-SA 4.0, https://bit.ly/2HT7PqL Procession of Minoan women: By Zde - Own work, CC BY-SA 4.0, https://bit.ly/31WFhnD Potnia: By User: Marsyas - Own work, CC BY-SA 2.5, https://bit.ly/2HPwHjF Bee Pendant: Cayambe, CC BY-SA 4.0 https://bit.ly/3oGsuPV The Moel y Gerddi roundhouse: By Midnightblueowl - Own work, CC BY-SA 3.0, https://bit.ly/320hOSr Silver Cauldron: Rosemania, CC BY 2.0 https://bit.ly/34G4iFq #mead #vikings #assassinscreedvalhalla

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://bit.ly/3oLyAhW Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Fleur de Sel (Fancy Salt): https://amzn.to/3e8pPJW Mosto Cotto: https://amzn.to/3kGjF6j Colatura de Alici: https://amzn.to/2TycrW6 Asafoetida: https://amzn.to/2G9JvjZ Cumin Seed: https://amzn.to/37Sz3Jb Coriander Seed: https://amzn.to/3kL9bm8 Dried Rue: https://amzn.to/3kTXh9P LINKS TO SOURCES** The Roman Cookery Book: https://amzn.to/34FGgu3 Hippocrates: On Fistulae Part 9: https://bit.ly/3oES0oD Pliny the Elder's Natural History: https://amzn.to/31TUSUZ Aristophanes The Birds: https://bit.ly/3e97SL9 **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Editor: WarwicSN - https://www.youtube.com/WarwicSN Subtitles by Jose Mendoza SAUCE WITH HERBS FOR FRIED FISH ORIGINAL ROMAN RECIPE (From De re coquinaria) “Sauce with herbs for Fried Fish: Whatever fish you like, clean, salt, fry. Pound pepper, cumin, coriander seed, silphium root, oregano, rue, pound. Moisten with vinegar, add dates, honey, defrutum, oil, liquamen. Pour into a pot, let it boil, when heated pour over the fried fish. Sprinkle pepper and serve.” MODERN RECIPE INGREDIENTS - 1 Whole Fish or Filet - Salt for seasoning - ½ teaspoon ground Black Pepper - ½ teaspoon Cumin Seeds - ½ teaspoon Coriander Seed - ½ teaspoon optional Asafoetida powder - 1 teaspoon Fresh Oregano; cut that it half if you want to use dried. - ½ teaspoon Dried Rue OR 1 teaspoon Fresh Rue. - 3 Tablespoons Red or White Wine Vinegar - 3 Minced Dates - 2 Tablespoons Honey - 1 Tablespoon Mosto Cotto or reduced grape juice 2 Tablespoons Olive Oil plus more for frying 1 Tablespoon Fish Sauce such as Colatura di Alici METHOD 1. Clean and gut the fish, then make several diagonal slices on each side and season with salt. 2. Add 1/2 inch oil to a frying pan and heat it over medium high heat. Then set the fish in and fry on one side, undisturbed. Then flip and fry the other side. Then place on a wire rack to drain. 3. For the sauce, grind and mix the herbs, then add the remaining ingredients. Transfer to a small saucepan and heat over medium low heat until boiling. Serve hot. PHOTO CREDITS Nero & Agripina - By Carlos Delgado: https://bit.ly/3oFnPOk Marble relief of the Dioscuri - Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0 https://bit.ly/3kGmlk9 via Wikimedia Commons Ferula Tingitana: https://bit.ly/35LCNJJ Giant Fennel: https://bit.ly/3jGxi3Z #tastinghistory #ancientrome #silphium

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Currants: https://amzn.to/2T3qItA Nutmeg: https://amzn.to/2IGDlcb Clove: https://amzn.to/3dyNWRP Mace: https://amzn.to/31j625h Saffron: https://amzn.to/3560pbP KitchenAid Stand Mixer: https://amzn.to/37hsboA LINKS TO SOURCES** The Customs and Traditions of Wales by Trefor Owen: https://amzn.to/37gi6bt The Book of Hallowe'en by Ruth Eda Kelley: https://amzn.to/3dDb41i Trick or Treat: A History of Halloween by Lisa Morton: https://amzn.to/348t0xQ **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Editor: WarwicSN - https://www.youtube.com/WarwicSN SOUL CAKES ORIGINAL 16TH CENTURY RECIPE (From Elinor Fettiplace's Receipt Book) To make Cakes Take flower & sugar & nutmeg & cloves & mace & sweet butter & sack & a little ale barm, beat your spice & put in your butter & your sack, cold, then work it well all together & make it in little cakes & so bake them, if you will you may put in some saffron into them or fruit. MODERN RECIPE INGREDIENTS - ½ Cup Lukewarm Ale (Below 100°F/38°C) - 1 Teaspoon Yeast - 3 Cups (360g) Flour - ½ Cup (100g) Sugar - 4 Tablespoons Butter Softened - ½ Teaspoon Salt (if you’re using unsalted butter) - ¼ Teaspoon Nutmeg - ¼ Teaspoon Clove - ¼ Teaspoon Mace - ⅓ Cup Sack or Sherry - 1/4 Teaspoon Saffron Threads (optional) - 3/4 Cup Dried Fruit, plus more for decoration. (Optional) - 1 Egg for Egg Wash (Optional) METHOD 1. Create an "ale barm" by mixing the yeast with the lukewarm ale and letting sit for 10 minutes. If you are using saffron, mix that into the sherry and let steep. 2. In a large bowl, mix the flour, sugar, salt, nutmeg, clove, and mace together. Add the yeasted ale and work it in. Then work in the softened butter and the sack with saffron along with any fruit you are using. Mix until everything the dough comes together, then knead for 5 - 12 minutes. The longer you knead, the more bread-like the cakes will be, but the more they will rise. 3. Allow dough to rise for 1 hour (it will likely not double in size), then punch the dough down and form into small cakes. Cover and allow the cakes to rise for another 20 minutes while you preheat the oven to 400°F/200°C. 4. When the cakes have puffed up, add the optional egg wash and/or additional fruit, or form a cross on the top of each cake using the back of a knife (do not cut the cross in). Then back fro 20 minutes. When baked, allow to cool before serving. PHOTO CREDITS Elinor Fettiplace Kneeling at her Father’s Tomb: By Philip Halling, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=13460881 Appleton Manor: By Des Blenkinsopp, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=27990190 Altar de Día de Muertos en Actopan, Hidalgo, México https://upload.wikimedia.org/wikipedia/commons/0/00/Altar_de_D%C3%ADa_de_Muertos_en_Actopan%2C_Hidalgo%2C_M%C3%A9xico_%282017%29._37.jpg RubeHM / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Newgrange - TJP Finn https://en.wikipedia.org/wiki/Newgrange#/media/File:Irelands_history.jpg Halloween Costumes 1918 - Richard via Flickr https://www.flickr.com/photos/rich701/5805924287/in/photostream/ Cliffs of Dover: Immanuel Giel - https://en.wikipedia.org/wiki/White_Cliffs_of_Dover#/media/File:White_Cliffs_of_Dover_02.JPG Bonfire Night: Peter Trimming - https://commons.wikimedia.org/wiki/File:Lewes_Guy_Fawkes_Night_Celebrations_(5)_-_geograph.org.uk_-_1570214.jpg #tastinghistory #halloween #soulcakes

Learn to make Election Cake during the live stream this Sunday, November 1st, at 12pm Pacific Time. Here are the ingredients and tools you'll need: ELECTION CAKE Ingredients (adapted for a quicker cake from an 1896 recipe from Fannie Farmer's The Boston Cooking-School Cook Book) 1/2 Cup Butter 2 Eggs 1 Cup (200g) Brown Sugar 1/2 Cup (118ml) Buttermilk 2/3 Cup (106g) Raisins 8 Finely Chopped Dried Figs 1 2/3 Cups (210g) Flour 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Cinnamon 1/4 Teaspoon Cloves 1/4 Teaspoon Mace 1/4 teaspoon Nutmeg 1 Teaspoon Salt For Whiskey Sauce 2 Cups (240g) Powdered Sugar 1 Teaspoon Vanilla 3 Tablespoons Whiskey Equipment A mixing bowl and spoon 9 inch loaf pan (or round cake pan) To watch Part 1 of The History of Sugar, click here: https://youtu.be/ehVesZ0JS8Q Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Napoli Glass Pitcher: https://amzn.to/34ktukw Jelly Bag: https://amzn.to/3klPl0I LINKS TO SOURCES** The Bon Vivant's Companion by Jerry Thomas: https://amzn.to/3mqSVY7 Hawaii's Story by Hawaii's Queen Lili'uokalani - https://amzn.to/37zM8XU Food: A Cultural Culinary History by Ken Albala - https://amzn.to/3ohJwn7 Sweetness and Power by Sidney Mintz - https://amzn.to/3jolu6g **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Editor: WarwicSN - https://www.youtube.com/WarwicSN DISH NAME ORIGINAL 1862 RECIPE (From The Bon-Vivant's Companion by Jerry Thomas) Thirty-Second Regiment or Victoria Punch. (For a party of twenty.) 6 lemons, in slices. ½ gallon of brandy. ½ do. Jamaica rum. 1 lb of White Sugar. 1 ¾ quart of water. 1 pint of boiling milk. Steep the lemons for twenty-four hours in the brandy and rum; add the sugar, water and milk, and when well mixed, strain through a jelly-bag. This punch may be bottled, and used afterward hot or cold. Half the above quantity, or even less, may be made, as this recipe is for a party of twenty. MODERN RECIPE (For a party of 5) INGREDIENTS & EQUIPMENT - 1 ½ Lemons, sliced - 2 Cups (475 ml) Brandy - 2 Cups (475 ml) Jamaican Rum - ½ Cup + 2 Tablespoons (120g) White Sugar - 1 ¾ Cup (415 ml) Water - ½ Cup (118 ml) Boiling Milk - 2 Pitchers - 1 Jelly bag or a Coffee Filter. METHOD 1. Add your sliced lemons into a pitcher, then pour the brandy and rum over them. Stir gently, then cover and let sit for 24 hours. 2. After 24 hours, boil the milk, then pour the sugar, water and milk into the pitcher and stir. The milk will curdle, but will be strained out. Then pour, through the filter, into the second pitcher, straining out the lemons and any sugar or milk that did not dissolve. Serve warm or cold. #tastinghistory #sugar #history #cocktailrecipe

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Instant Read Thermometer: https://amzn.to/3nYPF7L All-Clad 3-Qt Saucepan: https://amzn.to/3dxbRkF Rose Water: https://amzn.to/3j5lCaI Pistachio (No Shell): https://amzn.to/2IFiFRN Sesame Oil: https://amzn.to/3k5WfXP Saffron: https://amzn.to/3dAg8Ug LINKS TO SOURCES** Sugar Changed the World by Marc Aronson & Marina Budhos: https://amzn.to/343SD2H Food, a Cultural Culinary History by Ken Albala: https://amzn.to/3lVpQ6y http://cancerlynx.com/BOOKTWO.PDF Discorides on Pharmacy and Medicine: https://amzn.to/2IFip5h Crusaders, Venetians, and Sugar Cones: https://bit.ly/37cLpvg Sloane MS 1621: https://bit.ly/2TeZ6C1 British Library: https://bit.ly/3j3bwXT **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Editor: WarwicSN - https://www.youtube.com/WarwicSN MAKSHUFA ORIGINAL 13th Century RECIPE (From Kitab al-Tabikh) Trans. Charles Perry The way to make it is to take equal parts sugar, almonds or pistachios, honey and sesame oil. Pound the sugar and almonds and mix them together. Take enough saffron to color it and add it with rose-water. Then throw the sesame oil in the dist so that it boils and boils up. Put the honey on it and stir it until foam appears, and throw the sugar and almonds on the honey. Stir continuously on a quiet fire until it is nearly thickened, and take it up. MODERN RECIPE INGREDIENTS - 1 ⅓ cup (225g) Sugar - 2 cups (225g) Pistachios or Almonds - ⅔ cup (225g) Honey - 1 cup (225g) Sesame Oil - A pinch (10-15 threads) of saffron ground - 3 Tablespoons Rosewater METHOD 1. Grind the nuts into a powder then mix with the sugar. Add the saffron and rosewater and mix. 2. Set a large saucepan over medium heat and add the sesame oil. Once hot, lower the burner to low and stir in the honey. Allow it to heat for several minutes until a light layer of foam covers the top. Then add the nut and sugar mixture and stir in. 3. Stirring continuously, raise the heat to medium and let the candy cook until it starts to thicken; about 270°F/132°C. (Do not let it rise above 290°F/143°C or it will burn). 4. Remove the pot from the heat and, working quickly, either set dollops of the mixture onto a baking sheet lined with parchment or aluminum foil OR spread the full mixture onto the baking sheet. The latter will then be broken up like peanut brittle rather than being individual candies. 5. Allow to cool then serve. The candy will become very sticky at room temperature and will lose its sheen, so keep it in the refrigerator to minimize this. PHOTO CREDITS Sugar Cane Plantation: By Mariordo - Own work, CC BY-SA 3.0, https://bit.ly/3cuOCqY Sugar Cane Field: Phil / CC BY (https://creativecommons.org/licenses/by/2.0) #tastinghistory #candy #sugar #history

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 10 Inch Cake Pan with removable bottom: https://amzn.to/2FOcyJZ KitchenAid Hand Mixer: https://amzn.to/2G2E9GW LINKS TO SOURCES** The Opera of Bartolomeo Scappi: https://amzn.to/2FRaeBY The Renaissance in Italy by Kenneth Bartlett: https://amzn.to/3crTLA1 Absolute Monarchs: A History of the Papacy by John Norwich: https://amzn.to/3i1rzVB **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS Making Hippocras at Home: https://youtu.be/LYBccRqsv6M Medieval Lenten Foods: https://youtu.be/ugk4AW8V6_c TORTA D'HERBE COMMUNI ORIGINAL 1570 RECIPE (From Opera dell’arte del cucinare) To prepare common herb pie. Get tender chard greens, spinach tops, mint and marjoram, cut them up small, wash them and let them drain by themselves. Then get two pounds of fresh ricotta, a pound and a half of grated Parmesan cheese, six ounces of a fat cheese, six ounces of fresh butter, half an ounce of pepper, three-quarters of an ounce of cinnamon, a quarter-ounce of cloves, six fresh eggs, beaten, and six ounces of sugar; with all those things make up a filling. Have a tourte pan ready, lined with a sheet of royal dough and with its flaky-pastry twist around it. Put the filling into it and cover it with a rippled sheet of pastry. Bake it in an oven or braise it. Serve it hot. It is optional whether you make it deep or shallow. MODERN RECIPE INGREDIENTS - Chard - Spinach - Mint - Marjoram - 1 lb (450g) Ricotta - ¾ lb (340g) Parmesan - 3oz (85g) of High Fat Cheese - 6 Tablespoons (85g) Butter Softened - 1 Tablespoons Pepper - 4 ½ Teaspoons Cinnamon - 1 ½ Teaspoons Cloves - 3 Medium Eggs - ½ Cup Sugar - 2 Portions of Flaky Pastry Dough METHOD 1. Line a large pie tin or cake pan with pastry dough and blind bake it in a 450°F/230°C oven for 12-15 minutes, or until cooked. Remove from the oven and let cool. 2. Reduce oven temperature to 350°F/180°C. 3. Finely Chop all of your herbs/greens. 4. Mix the cheeses in a large bowl until somewhat smooth. Add the eggs and beat until incorporated. Then add the butter, sugar, and spices and mix until combined. Finally, add in the greens and mix them by hand so as not to bruise the greens. 5. Once the filling is well mixed, pour into the cooled pastry shell and smooth the top. Then top it with the other piece of pastry and press the edges into the bottom dough. Leave some ripples on the top crust to give room for the filling to expand during baking. Brush the top with an egg wash, then set on the bottom rack of the oven and bake for 1 hour. 6. Once baked remove from the oven and serve warm. PHOTO CREDITS Pages from Scappi’s Opera - The Wellcome Library: https://bit.ly/3mLPRGF Turkey and cockerel etching - The Wellcome Library: https://bit.ly/3hUXGpX Roast Duck - Image by RitaE from Pixabay: https://bit.ly/363Hd0f Hedgehog - The Wellcome Library: https://bit.ly/3j01BD9 Iron - By Alchemist-hp (talk) (www.pse-mendelejew.de): https://bit.ly/2RTp6lA Horseshoe - By Fonzy, CC BY-SA 3.0, https://bit.ly/3cxklrl #tastinghistory #scappi #herbpie

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share If you've ever wanted to be a Spartan warrior, then making a bowl of Melas Zomos is just a part of the process. Today, I cover each step in making both Melas Zomos and in making a Spartan warrior. LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 All-Clad Stock Pot: https://amzn.to/32HsYMx Bay Leaves: https://amzn.to/33DnaTP KitchenAid Blender: https://amzn.to/2RBkWi4 LINKS TO SOURCES** The Spartans by Paul Cartledge: https://amzn.to/35Jd2vo Plutarch On Sparta: https://amzn.to/2H6SBhy The Deipnosophistai by Athenaeus: https://amzn.to/3my5v8D The Histories by Herodotus: https://amzn.to/32NdcQF A Companion to Sparta by Anton Powell: https://amzn.to/3c94PSq The Rise of the Greek Aristocratic Banquet by Marek Wecowski: https://amzn.to/2RFD5LK Sparta Reconsidered by Helena P. Schrader: https://bit.ly/32FQOIM **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MELAS ZOMOS INGREDIENTS - 2lb (1kg) Pig Leg (or other pork product) - 2 Cups (1/2 liter) Pig Blood - 1 Cup (235ml) White Wine Vinegar - 2 Tablespoons Olive Oil - 1 Tsp Salt - 4 Cups (1 Litre) Water - 3 Bay Leaf - 1 Large Chopped Onion METHOD 1. Set a large stock pot over medium heat, then add the olive oil and onions and cook until tender and lightly brown, about 10 minutes. 2. Add the chopped pork to the pot book for another 10 minutes. 3. Pour in the vinegar and 3-4 cups of water (4 if you have fresh pig's blood, 3 if you have coagulated blood), the salt and the bay leaves. Once boiling, lower the heat to medium low and let the soup simmer, covered, for 45 minutes to and hour or until the pork is cooked through. 4. Add the pork blood* and simmer for 15 minutes more, then serve. *If you are using coagulated pork blood, mix it with the final cup of water in a blender and blend until most of it is liquid. Strain out any large chunks and add the liquid to the soup. Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 PHOTO CREDITS Symposium Scene: Marie-Lan Nguyen / https://bit.ly/3muYyoI Schwarzsauer: Overbergderivative work / https://bit.ly/2ZJxBUq Dinuguan with puto: Lambanog / https://bit.ly/3mrLyAg Odaker: https://bit.ly/2ZKFRUi Plutarch Bust: Odyssey / https://bit.ly/2FAYO54 Roman mosaic from Dougga: Pascal Radigue / https://bit.ly/2E6Wu4Y Greek Vase with Child: National Archaeological Museum of Athens / https://bit.ly/2H04tlo Sarcophagus Marcus Cornelius Statius: Louvre Museum / https://bit.ly/2ZK3bla Dionysus with Hermes on Jug: MatthiasKabel - https://bit.ly/2FECCqL Mt Taygetus: Gepsimos - https://bit.ly/32A4SU8 Eurotas River: Gepsimos / https://bit.ly/2Fv4AVY Xerxes: Darafsh / https://bit.ly/2H0lWds #tastinghistory #blackbroth #spartan #melaszomos #300

Explore thousands of documentaries on CuriosityStream today and get the whole year for $14.99 by visiting https://curiositystream.com/tastinghistory and using the code ‘TASTINGHISTORY’! Thank you to CuriosityStream for sponsoring this video. Pretzels & Beer are the staples of Oktoberfest. Today, we look at the festival's history and that of its snack: Pretzels. Though the pretzel we're making today is a little different from one you might find in Munich today. Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Aniseed: https://amzn.to/32y0tRy Cinnamon: https://amzn.to/32vCOkL Silpat: https://amzn.to/2E3zTpY LINKS TO SOURCES** On Food and Cooking by Harold McGee: https://amzn.to/3c3W1Nn https://www.history.com/news/the-pretzel-a-twisted-history http://www.todayifoundout.com/index.php/2013/06/the-history-of-pretzels/ **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Precedella ORIGINAL 1581 RECIPE (From Ein New Kochbuch by Marx Rumpolt) Take fair flour, egg yolk, and a little wine, sugar and anise and make a dough with it. With clean hands, roll it nicely long and rounded and make little pretzels. Place in a warm oven and bake, not burning it but until well dried so they are crisp and good. You may or may not use cinnamon. And it is called Precedella. MODERN RECIPE INGREDIENTS - 2 1/2 Cups (300g) flour - 4-5 large egg yolks - ⅓ Cup (80 ml) White Wine - ¾ Cup (150g) Sugar - ½ tsp ground aniseed - ½ tsp ground cinnamon (optional) - ½ tsp salt METHOD 1. Preheat the oven to 350F (180C). 2. Whisk together the flour, aniseed, cinnamon and sugar. 3. In a separate bowl, beat the egg yolks and sugar until smooth and pale. Then add the wine and mix until incorporated. Then, add in the dry ingredients 1/3rd at a time, mixing gently until there are no streaks. Be sure to not over mix or the pretzel will become tough. 4. Divide the dough into 5-6 pieces and roll each piece into a long rope. (If the dough is too sticky to handle, add more flour, 1 tablespoon at a time, until workable) Then form each rope into a pretzel and place on a lined baking sheet. Bake 12-15 minutes or until dry and crisp. *Optional: Add an egg wash before baking to give the precedella a nice sheen. PHOTO CREDITS: Queen Therese of Bavaria: https://bit.ly/3meQBUy Beer Hall: holzijue via Pixabay https://bit.ly/2ZF8thU Laugenbrezeln: Bild von Sebastian Ganso via Pixabay: https://pixabay.com/de/photos/brezel-laugenbrezel-2630418/ Gallic Fields: 0 A.D. Team https://bit.ly/2GXscTj Christmas Tree: http://pngimg.com/download/38644 Santa: http://pngimg.com/download/38495 Bakery Emblem: By Frank Vincentz - https://bit.ly/3c0lcAD Saint Patrick: By Nheyob - https://bit.ly/2ZCHbZz Pretzel from Burg: By Frank Vincentz https://bit.ly/3iwTSMQ Hard Pretzels: By 1195798 - https://bit.ly/3iyFh3n #tastinghistory #octoberfest #oktoberfest #pretzel

Like a Chinese Game of Thrones, the story behind the writing of today's recipe for Yuanxiao (Tangyuan) is worthy of being made into an HBO series all its own. Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Glutinous Rice Flour: https://amzn.to/3mgOakj All-Clad Stock Pot: https://amzn.to/33kauAZ LINKS TO SOURCES** @Amandatastes: https://www.youtube.com/watch?v=v58olndXLpI Zhuo Zhong Zhi by Liu Ruoyu: https://bit.ly/3ipgbnp China: A History by John Keay: https://amzn.to/3mfJvz6 The Potent Eunuch: The Story of Wei Zhongxian by Keith McMahon: https://muse.jhu.edu/article/565253 China Knowledge (Wei Zhongxian): https://bit.ly/2GSj6HA China Knowledge (Ming Gong Shi): https://bit.ly/3hpb4T3 China Knowledge (Eunuchs): https://bit.ly/3hk9stH **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS Amanda Tastes: https://www.youtube.com/watch?v=v58olndXLpI DISH NAME ORIGINAL 1620s RECIPE (From Zhuo Zhong Zhi) “The cooking method uses glutinous rice that has been ground into a fine powder. The filling comprises the flesh of walnuts and white sugar. Water is sprinkled on the filling and the balls are rolled around in flour to form them. They are as big as walnuts. This is the same as what the people of the Jiangnan region call Tangyuan. ” MODERN RECIPE INGREDIENTS -1 1/4 Cups (140g) Walnuts - ½ Cup (100g) Sugar - 4 Tablespoons (57g) Melted Lard or Melted Butter - 4 Cups (450g) Glutinous Rice Flour - Water METHOD 1. Toast the walnuts (optional) in a pan over medium heat and let them cool. Then crush them fine, almost to a powder. 2. Mix the crushed walnuts, sugar, and lard/butter and mix until combined. Chill in the refrigerator for an hour or until it is cool. 3. Take the mixture and form it into small balls; about a dozen. 4. Take two large bowls, one filled with water and one with glutinous rice flour. Roll the balls in the glutinous rice flour until covered, then place them in a mesh sieve and dip them in the water. (You can also set them in the water and remove them with a slotted spoon). Then return them to the flour and roll again. Repeat this process 7-10 times, or until no filling can be seen. 5. Boil a large pot of water. Set the balls in the water and boil for 2-3 minutes, or until they float to the top. Note that the balls will expand, so leave plenty of room in the pot. Once the balls have floated to the top, pour a cup of cold water into the pot. This will stop the boiling and allow a skin to form on the balls. Allow the water to reheat to boiling and wait until the balls float again. Then remove and serve immediately. PHOTO CREDITS The Lantern Festival 2012: North Sea Dreamer https://bit.ly/3bD1OJI Sesame Seeds: https://bit.ly/3m61pEk Ming Uniformed Guard: Mingdynastyavenger https://bit.ly/2RnRcoZ MUSIC CREDITS Wuxia2_Guzheng_Pipa by PeriTune | http://peritune.com Music promoted by https://www.free-stock-music.com Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/ Folk Chinese by PeriTune | http://peritune.com Music promoted by https://www.free-stock-music.com Creative Commons Attribution 3.0 Unported License https://creativecommons.org/licenses/by/3.0/deed.en_US #tastinghistory #yuanxiao #tangyuan

Quesadillas are the perfect blend of Old and New Mexican cuisine. With the help of Professor Ken Albala, we create 19th century Quesadillas Cernidas and look at the history of Aztec corn tortillas. FREE TRIAL: Cooking Across the Ages with Ken Albala: The Great Courses** https://thegreatcoursesplus.7eer.net/c/2458359/882271/3896 Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Tequesquite: https://amzn.to/32OGnl6 Masa Harina: https://amzn.to/2EROnK2 Tortilla Press: https://amzn.to/3gRovek LINKS TO SOURCES** Cocinero Mejicano: https://bit.ly/3bmV0jt The History of Mexico by Captivating History: https://amzn.to/2F4vkM7 Second Letter of Cortez: https://bit.ly/3bksxdQ Mexicolore: https://www.mexicolore.co.uk/aztecs/home/ **Amazon & The Great Courses offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. QUESADILLAS CERNIDAS ORIGINAL 1831 RECIPE (From Cocinero Mejicano) Put your corn to cook with water, being washed and let it dry. Grind it and sift. Mix with the dough a little melted lard, salt, and little of the settled tequesquite so the dough is workable. Sprinkle with flour and form into a wheel, well flattened in the way you like, and put in the middle a little aged cheese, or fresh, according to the preference of each one. Fold over the edges so they stick. At this point put them into very hot lard, bathing continuously each so they puff up. Take them out and drain them and eat them fresh. MODERN RECIPE INGREDIENTS - 1 1/2 Cups (180g) Masa Harina - 1 Cup (250ml) Warm Water - 1 teaspoon Salt - 2 tablespoons of lard plus more for frying (or any oil of your choice) - 2 tablespoons Tequesquite water (Using a tablespoon of tequesquite and 4oz boiling water) - 4oz (115g) cheese METHOD 1. Mix the salt, masa harina, and water together to form a dough. Add in the 2 tablespoons of lard (or oil) and tequesquite water making sure to not get any large pieces of rock. 2. Shape the dough into balls about the size of a golf ball and press into tortillas either by hand, with a rolling pin, or with a tortilla press. 3. Place a sprinkling of cheese in the center of the tortilla then fold over and press down to seal in the cheese, forming a quesadilla. 4. Heat lard or oil in a pan about a half inch deep over medium high heat. Place the quesadilla into hot lard or oil. After about 1 minute, flip the quesadilla over to cook the other size. Once the quesadilla has browned and puffed up a bit, remove from the oil and set on a paper towel to drain. Then eat. PHOTO CREDITS (Creative Commons Licenses) Quetzelcoatl: https://bit.ly/3bmZjeo Tortillas on a Comal: https://bit.ly/2QOxC4A Girl with Pellagra: https://bit.ly/3bglNOh Aztec Calendar: https://bit.ly/31OCKw3 Ant with Corn: https://bit.ly/3lEJwwj Sierra Madres: https://bit.ly/32LN9rD #tastinghistory #quesadillas #aztecs

"What's in a name?" quoth the Bard. Well, I'd say a lot. True, these meatballs from 16th Century England don't taste like their namesake, but I would prefer they have a different title all the same. Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Zante Currants: https://amzn.to/32IoLHf Mace: https://amzn.to/2YSctuR Clove: https://amzn.to/3beKM4v Dates: https://amzn.to/3jtAS1N LINKS TO SOURCES** The Past Is A Foreign Pantry: https://thepastisaforeignpantry.com/ Shakespeare's England by R E Pritchard: https://amzn.to/2YNelF5 The Time Traveler's Guide to Elizabethan England by Ian Mortimer: https://amzn.to/2YSSMD8 Food In England by Dorothy Hartley: https://amzn.to/2QDYBzN The Complete Words of William Shakespeare: https://amzn.to/32EA2Ze Foods of England - http://www.foodsofengland.co.uk/farts.htm **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS The Past Is A Foreign Pantry: https://thepastisaforeignpantry.com/ FARTS OF PORTINGALE ORIGINAL 1597 RECIPE (From The Good Huswife’s Handmaide for the Kitchen by Thomas Dawson) How to Make Farts of Portingale TAKE a peece of a leg of mutton, mince it smal and season it with cloues, mace pepper and salt, and dates minced with currans: then roll it into round rolles, and so into little balles, and so boyle them in a little beefe broth and so serue them foorth. MODERN RECIPE INGREDIENTS 1lb (450g) leg of Mutton or Lamb ⅛ Teaspoon Cloves ½ Teaspoon Mace ½ Teaspoon Black Pepper 1 Teaspoon Salt ⅓ cup (60g) Dates ⅓ cup (60g) Currants 1 Quart (1L) Unsalted Beef Stock METHOD 1. Mince the mutton or lamb as fine as possible (almost ground). Then mix in the spices, dates and currants and form into balls about the size of a golfball. 2. Heat the beef stock to boiling and drop in the balls. Boil for 6-7 minutes then remove with a slotted spoon and allow to cool. PHOTO CREDITS Globe Theatre groundlings: virtusincertus via flickr / CC by 2.0 (https://creativecommons.org/licenses/by/2.0/) #tastinghistory #shakespeare #fartsofportingale

For my video on Silphium, click here: https://youtu.be/D-QHd4_1geE EDIT: The Hou Hanshu is from 445CE (not BCE as it says in the episode) Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Dried Lovage: https://amzn.to/34KRj5E Asafoetida Powder: https://amzn.to/2G0o4S0 Colatura di Alici (Garum): https://amzn.to/2YGZJHo Caraway Seeds: https://amzn.to/32ODRLJ Peppercorns: https://amzn.to/2YJ9pkV LINKS TO SOURCES** The Classical Cookbook by Andrew Dalby & Sally Grainger: https://amzn.to/3b4puq6 The Roman Cookery Book by Barbara Fowler & Elisabeth Rosenbaum: https://amzn.to/2YIvnnM The Silk Road by Valerie Hansen: https://amzn.to/34KSBxw The Western Regions, Xiongnu and Han: From the Shiji, Hanshu and Hou Hanshu by Joseph A Yap: https://amzn.to/3gGwVVA The Silk Trade Between China and the Roman Empire at its Height, Circa A.D. 90-130 by J. Thorley: https://www.jstor.org/stable/642389?read-now=1&seq=1#page_scan_tab_contents The Hou Hanshu https://depts.washington.edu/silkroad/texts/hhshu/hou_han_shu.html **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS Garum Episode: https://youtu.be/5S7Bb0Qg-oE Apicius De Re Coquinaria Episode: https://youtu.be/A--e0axoGxc Pullum Parthicum (Parthian Chicken) ORIGINAL 4TH CENTURY RECIPE (From De Re Coquinaria) Pullum Parthicum (Parthian Chicken): Open the chicken at the rear end and in the square shape. Pound pepper, lovage, a little caraway, moisten with liquamen, blend with wine. Put the chicken in an earthenware pot and pour the sauce over it. Dissolve strong asafoetida in lukewarm water, pour it over the chicken, and let it cook. Sprinkle with pepper and serve. MODERN RECIPE INGREDIENTS - 1 chicken (3-4lbs / 1.5kg) - 1 1/2 Teaspoons Black Pepper plus extra for garnish - 1 Tablespoons Chopped Lovage (or celery leaf) - 1 1/2 Teaspoons Caraway Seeds - 3 Tablespoons Garum/Liquamen (Colatura di Alici or Asian Fish Sauce can be used for this) - 1 Cup (250ml) Wine (Red or White) - ¾ Teaspoons Asafoetida Powder - ¼ Cup Lukewarm water METHOD 1. Spatchcock your chicken and place in an oven safe dish. (It can be left in the refrigerator overnight to dry out which will result in a crispier skin) 2. Preheat your oven to 450°F/230°C. 3. Mix the lovage, ground black pepper, caraway seeds, garum, and wine in a bowl and pour it over the chicken. Dissolve the asafoetida in lukewarm water in a separate bowl and pour over the chicken. 4. Bake the chicken for 40-45 minutes or until an instant read thermometer measures 165°F/74°C. To prevent drying, you can baste the chicken several times during cooking, though this is not required. 5. When the chicken is cooked, remove it from the oven and allow it to rest for 10 minutes. Then serve with the sauce is was cooked in and ground pepper. PHOTO CREDITS Silk Road Map: Nassima Chahboun / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) The Parthian Shot: Original photo by User:PHGCOM, contoured by myself पाटलिपुत्र / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Silk Road in the 1st Century: By User:Kaidor - File:Silk Road in the I century AD - ru.svg, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=71237789 Eurasia in the 2nd Century: SY / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) City of Merv: Peretz Partensky from San Francisco, USA / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Ban Chao: By John Hill - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=15807812 #tastinghistory #ancientrome #parthianempire

Watch Proto Cooks where I discuss the more modern history of Lasagna at https://youtu.be/_rqLjw2rhSg England doesn't often come to mind when you think of Lasagna, but in the middle ages, the ancestor of today's cheesy calorie bomb was making the rounds all over Europe. Today I explore the evolution of this wonderful dish. Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 All-Clad Medium Pot: https://amzn.to/2FIZZ1T King Arthur Bread Flour: https://amzn.to/2YpJnTj LINKS TO SOURCES** The Forme of Cury: https://amzn.to/3aNf12d The Opera of Bartolomeo Scappi: https://amzn.to/329V1Tm Liber de Coquina Italy Dish by Dish by Monica Cesari: https://amzn.to/2E9Fn2J Washington Post - https://www.washingtonpost.com/wp-srv/WPcap/2000-02/16/001r-021600-idx.html#:~:text=Families%20couldn't%20afford%20to,granddaughter%20of%20southern%20Italian%20immigrants. Brown University - https://www.brown.edu/Departments/Italian_Studies/dweb/plague/perspectives/marchionne.php **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS Forme of Cury Episode: https://youtu.be/2OFUZ_hd8_k De Re Coquinaria Episode: https://youtu.be/A--e0axoGxc Tomato Episode: https://youtu.be/beBQgxdu2eY LOSEYNS ORIGINAL 1390 RECIPE (From The Forme of Cury) Translated Take good broth and cook in an earthen pot. Take fine white flour and make thereof paste with water. And make thereof foils thin as paper with a roller, dry it hard and boil it in broth. Take Ruayn Cheese, grated, and lay it in dishes with Powder Douce. And lay thereon the foils large and many as thou might. And above powder and cheese, and so twice or thrice, & serve it forth. MODERN RECIPE INGREDIENTS (NOTE: You will have plenty of powder douce left over for future recipes) - 2 Cups (240g) Bread Flour - ½ (118ml) Cup Water - 1.5 liters meat stock - 8 oz (226g) Semi-soft cheese - 2 teaspoons ginger - 1 tablespoons sugar - 2 teaspoons cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon grains of paradise (Or other pepper) METHOD 1. Assemble your powder douce by grinding all the spices into powder and mixing together. There will be plenty of powder douce left over for future recipes. 2. To make the noodles, mix the flour and water together and knead as you would bread dough, about 15 minutes by hand. Then cover the dough and let it rest for 20 minutes. With a rolling pin, roll the dough out as thin as possible, about 1/16 of an inch thick if possible. Then slice your noodles however you'd like. For this version of the recipe, I made squares 3 fingers in width. Then let the pasta dry. 3. Set the stock over medium heat and once it's at a rolling boil, add the dried noodles and boil for 8-12 minutes. The length depends on the thickness of the noodle and how well you'd like it done. Once boiled, empty the noodles and broth into a colander. 4. Assemble the lasagna before the noodles cool. One layer of noodles, a light layer of grated cheese, a layer of powder douce to taste. Repeat 2 or 3 times depending on the size of your tray or bowl. PHOTO CREDITS Vincisgrassi: Gastronomia Slow via flickr / CC BY-SA 2.0 (https://creativecommons.org/licenses/by/2.0/) Lasagna Bolognese: Sambawamba / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) The Plague In Florence in 1348: Wellcome Library / CC BY-SA 4.0 (https://creativecommons.org/licenses/by/4.0/deed.en) Tomatoes: Liz West via flickr / CC BY-SA 2.0 https://creativecommons.org/licenses/by/2.0/ Taleggio Cheese: By F. D. Richards from Clinton, MI - Taleggio Vecchia Lavorazione, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=34984535 #tastinghistory #lasagna #medievalfood

These pancakes from 1658 England are the perfect midpoint in the evolution of my favorite breakfast foods. From their ancient past to their place on modern breakfast tables the world over, pancakes have always been beloved. Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Bob's Red Mill Whole-Wheat Pastry Flour: https://amzn.to/3iFa26k Whole Nutmeg: https://amzn.to/3kI38iu Ground Mace: https://amzn.to/3fSZuyU Goodful Aluminum Griddle: https://amzn.to/3kLDeuf LINKS TO SOURCES** Pancake: A Global History by Ken Albala: https://amzn.to/3gWljyO The Compleat Cook: https://amzn.to/2Y0U26N Life a la Henri by Henri Charpentier: https://amzn.to/2E4C0t7 **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. DISH NAME ORIGINAL 1658 RECIPE (From The Compleat Cook) To make fine Pan-cakes fried without Butter or Lard Take a pint of Cream, and six new laid Egs, beat them very well together, put in a quarter of a pound of Sugar, and one nutmeg or a little beaten Mace (which you please) and so much flower as will thicken almost as much as ordinarily Pan-cake batter; your Pan must be heated reasonably hot & wiped with a clean Cloth, this done put in your Batter as thick or thin as you please. MODERN RECIPE (Makes 12 medium pancakes) INGREDIENTS - 1 Pint (475ml) Cream - 6 Eggs - 1/2 Cup (113g) Brown Sugar (white sugar can be substituted) - 1 Whole Nutmeg OR 2 tsp ground nutmeg OR 1 tsp ground mace - 2 Cups (240g) Flour METHOD 1. Mix the cream and eggs in a large bowl and whisk together until smooth and frothy. 2. Add the sugar and spice (nutmeg or mace) and whisk in. 3. Add the flour and gently mix in until there are no clumps remaining. Be careful not to over mix the flour into the batter. 4. Cover the batter and allow batter to rest for 30 minutes. 5. Heat a griddle or pan over medium high heat until very hot. Then lightly grease with butter. 6. Ladle batter onto the griddle and allow to cook undisturbed until the top loses its shine and any bubbles have popped. Then flip the pancake over and cook for another 1-2 minutes before removing from the heat. Repeat until the batter has all been used. PHOTO CREDITS Otzi the Iceman: Thilo Parg / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Otzi Frozen: Thilo Parg / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Injera: Shiefrallo / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Injera Rolled: Lelaw Wondimu / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Okonomiyaki: ZhengZhou / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Chatamari: Raunak Maskay / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Dosa: By Ranjithsiji - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=77499463 Pati Shapta: Abhinaba Basu via Flickr! (CC BY-SA 2.0) Blitnz: Susánica Tam from Los Angeles, CA, United States / CC BY (https://creativecommons.org/licenses/by/2.0) Gundel Palacsinta: dpotera / CC BY (https://creativecommons.org/licenses/by/2.0) Pancake Stack Birthday Cake: Eldriva via Flickr! (CC BY-SA 2.0) MUSIC CREDITS Courante 1st Cello Suite Exzel Music Publishing (freemusicpublicdomain.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ Bourree 4th Lute Suite Exzel Music Publishing (freemusicpublicdomain.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ Gigue From 3rd Cello Suite Exzel Music Publishing (freemusicpublicdomain.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ #tastinghistory #pancakes

The Taste of India Food Festival and Tasting History partner to explore the mythic past of one of India's most well known desserts. Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Follow the Taste of India Virtual Food Festival 2020 at https://Facebook.com/tasteofindia4 Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & TOOLS** Jaggery: https://amzn.to/30CMqsX Green Cardamom Pods: https://amzn.to/3ijw3Yd Saffron Threads: https://amzn.to/33DtvQM All-Clad 3-Quart Sauce Pan: https://amzn.to/2Dos4uV Canon EOS M50 Camera: https://amzn.to/3a4NoBe LINKS TO SOURCES** Feast and Fasts: A History of Food In India by Sen Colleen Taylor: https://amzn.to/3iwyzuz Indian Mythology by Devutt Pattanaik: https://amzn.to/2XGSrTz Madras Courier: https://madrascourier.com/insight/manasollasa-the-12th-century-treatise-on-the-art-of-living/ Manosollasa Dishes: https://sites.google.com/site/vairavisca/Home/creations/manasollasa-dishes?fbclid=IwAR178hUjcK7kqy5I4uzBiWwb7HZgxSkxPOLt3i9TszvQtGfiUkseGyGdijs **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. PAYASAM ORIGINAL 12TH CENTURY RECIPE (From the Manasollasa) "In the middle of the meal, the king should take well cooked payasam made of rice, milk, sugar." MODERN RECIPE INGREDIENTS - Heaping 1/2 Cup (100g) Small Grain Rice - 1 Quart (1 Liter) Whole Milk - 1 Cup (150g) Grated Jaggery OR 1/2 Cup (100g) Sugar - 5 Cardamom Pods (or 3/4 teaspoon ground cardamom) - 10-15 Saffron Threads METHOD 1. Wash and soak the rice for 20 - 30 minutes, then drain. 2. Pour the milk into a medium saucepan and set over medium heat until boiling. Reduce heat to medium-low and add in your drained rice and stir. Allow to boil for 15 minutes stirring every few minutes so the rice does not burn. 3. Once the rice is soft enough to be easily mashed between your fingers, add the jaggery or sugar and the spices and mix until incorporated. Allow to simmer for 5 minutes. 4. Remove the pot from the heat and allow to cool before serving. PHOTO CREDITS Someswara III & Vikramaditya VI: By Dineshkannambadi - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=25739149 Chalukya Empire Map: Mlpkr / CC BY-SA (http://creativecommons.org/licenses/by-sa/3.0/) Guruvayoorappan: By Kavarathi - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=84376209 Keer: Shivangisj / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Payesh: Biswarup Ganguly / CC BY (https://creativecommons.org/licenses/by/3.0) Phirni: Kumawat10 / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) The Persepolis: By Arad - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1397951 Ambalapuzha Temple: Vinayaraj / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Chess Board: Monkeywing via Flickr / CC BY-2.0 Sun Temple: Neog / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Konark Sun Temple Panorama: By Alokprasad84 - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=12664454 #tastinghistory #indianhistory #payasam #indianfood

A healing potion in The Iliad & The Odyssey, and a drink to commune with the Gods in secret Greek Mysteries, Kykeon has a fascinating history. But my questions is, how does it taste? Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & TOOLS** Barley - https://amzn.to/39MlwBG All-Clad 3qt Sauce Pan - https://amzn.to/2DnoqAS Assassins Creed: Odyssey - https://amzn.to/318iiVk LINKS TO SOURCES** The Iliad by Homer: https://amzn.to/318B1Qu The Odyssey by Homer: https://amzn.to/3hVegqi The Classical Cookbook by Andrew Dalby & Sally Grainger: https://amzn.to/33cxSSt The Road to Eleusis by R. Gordon Wasson & Albert Hofmann: https://amzn.to/3guUq4Z The Deipnosophists or Banquet of the Learned of Athenaeus: https://amzn.to/3hTo7N3 History of Greek Food: https://1historyofgreekfood.wordpress.com/category/pramnian-wine/ **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. KYKEON ORIGINAL "RECIPE" (From The Odyssey) "...and made for them a potion of cheese and barley meal and yellow honey with Pramnian wine." MODERN RECIPE INGREDIENTS - 1/2 Cup (100g) Barley Meal - 1 Cup or more (235ml+) Dry Red Wine - 1/3 Cup (50g) Goat Cheese crumbled - 2 Tablespoons Honey METHOD 1. Add all of the ingredients to a small sauce pan and mix together. 2. Set pan over low heat and, stirring continuously bring to a simmer until thickened. (If the kykeon has thickened too much, stir in more wine until you achieve the desired consistency. 3. Remove the pot from the heat and pour into a glass and allow to cool a bit. Then serve. (The drink can congeal if allowed to sit too long. If that happens, reheat the drink.) PHOTO CREDITS Barley - By Sanjay Acharya - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=63823421 Sanctuary of Demeter with fallen column - George E. Koronaios / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Sanctuary of Demeter - Carole Raddato from FRANKFURT, Germany / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Votive Plaque depicting elements of the Mysteries - Carole Raddato from FRANKFURT, Germany / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Ergot - Stiller Beobachter from Ansbach, Germany / CC BY (https://creativecommons.org/licenses/by/2.0) Aeschylus - By Zde - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=68366219 Dionysus - © Marie-Lan Nguyen / Wikimedia Commons Bacchus - Wouter Engler / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Ikaria - Rosa-Maria Rinkl / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) The Deipnosophistes - By Nikias Painter - Marie-Lan Nguyen (User:Jastrow), 2008-05-02, CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=4051642 #tastinghistory #greekfood #ancientgreece #kykeon

When I think of hospital food, Bread Pudding doesn't come to mind. But during the American Civil War, Bread Pudding made its way into The Hospital Steward's Manual. Support The National Museum of Civil War Medicine at https://www.civilwarmed.org/ Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & TOOLS** Metal Pudding Basin with Handles: https://amzn.to/2D5NGLG Traditional Ceramic Pudding Basin: https://amzn.to/3jsW0Ga Currants: https://amzn.to/3fYTmWK LINKS TO SOURCES** The National Museum of Civil War Medicine: https://www.civilwarmed.org/ The Hospital Steward's Manual: https://collections.nlm.nih.gov/catalog/nlm:nlmuid-101526781-bk The Civil War: A Film by Ken Burns: https://amzn.to/30Kvakx Death, Disease, and Life at War by Christopher Loperfido: https://amzn.to/32Sr7VN I Rode With Stonewall by Henry Kyd Douglas: https://amzn.to/3fYWTnY **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS BBC STEAMED PUDDING: https://www.bbcgoodfood.com/videos/techniques/how-wrap-and-tie-steamed-pudding BREAD PUDDING ORIGINAL 1862 RECIPE (From The Hospital Steward's Manual) No. 30. Bread Pudding.- Boil 1 pint of milk, with a piece of cinnamon and lemon peel; pour it on 2 oz. of bread-crumbs, then add 2 eggs, ½ oz. of currants, and a little sugar: steam it in a buttered mould, or pan, for one hour. MODERN RECIPE INGREDIENTS - 1 Pint (475ml) Whole Milk - 1 Cinnamon Stick - Lemon Peel - 2 oz (60g or 1/2 cup + 1tbsp) Whole Wheat Bread Crumbs - 2 Eggs - 1/2 oz (14g or 1/8 cup) Currants - 2 Tablespoons White or Brown Sugar METHOD 1. Set a kettle of water to boil while you mix the pudding batter. 2. Add milk, cinnamon stick, and lemon peel to a small saucepan and set over medium heat until it comes to a light boil. 3. Pour hot milk over your breadcrumbs in a medium bowl. Remove the cinnamon and lemon peel. Whisk in the eggs until smooth, then mix in the currants and sugar. 4. Pour batter into a pudding basin and cover. Create a handle using string. (https://www.bbcgoodfood.com/videos/techniques/how-wrap-and-tie-steamed-pudding) 5. Set covered pudding in a large pot and pour boiling water into the pot until 1-2 inches deep. Cover the pot and set on medium heat for 1 hour. Every 20 minutes, check the pot and if the water is nearly boiled away, add more. 6. At 1 hour, remove the pot from the heat and remove pudding basin from the pot. Allow to cool for 15 minutes then turn out onto a plate and serve. PHOTO CREDITS Barack Hospital Kitchen, Scutari: Wellcome Images / CC BY (https://creativecommons.org/licenses/by/4.0) #tastinghistory #breadpudding #civilwar

Welcome to the first Tasting History Q & A. Apologies for the abrupt ending. Spotty internet. Still trying to figure out this whole YouTube live thing. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share Blue Denim Apron with Leather Straps: https://amzn.to/3g1Da74 Regency Tailor: Instagram @Pinsent_Tailoring

Using spices that I'd never heard of, I recreate the Hippocras recipe from The Forme of Cury. Served hot or cold, this spiced wine is a treat year round. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory LINKS TO INGREDIENTS & TOOLS** Conical Coffee Filter: https://amzn.to/2C8xGc1 Cinnamon Sticks: https://amzn.to/32r7VOW Galangal: https://amzn.to/2WqH5SS Cloves: https://amzn.to/2ClyKt5 Long Pepper: https://amzn.to/2ZAUhHa Grains of Paradise: https://amzn.to/2WlGylp Nutmeg: https://amzn.to/3haPr99 Marjoram: https://amzn.to/3haRWbP Cardamom: https://amzn.to/3jaBZEo Spikenard: https://annarivas.com/spikenard-root-cut-1oz-aralia-racemosa/ LINKS TO SOURCES** The Forme of Cury: https://amzn.to/3eEZ6mJ To The King's Taste by Lorna J. Sass: https://amzn.to/3919m7I The Silk Roads by Peter Frankopan: https://amzn.to/3h86nNO The Trial of Gilles de Rais by George Bataille: https://amzn.to/30iJAI5 https://rarecooking.com/2018/12/10/hippocras-or-spiced-wine/ **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS The Four Humors: https://youtu.be/jtCKA_NeEQ0 HIPPOCRAS ORIGINAL 14TH CENTURY RECIPE (From The Forme of Cury) Pur Fait Ypocras Treys unces de canell & iii unces de gyngenuer, spykenard de spayn le pays dun denerer, garyngale, clowes gylofre, poeurer long, noiez mugadez, maziozame, cardomonij de chescun i quart’ douce grayne & de paradys, flour de queynel, de chescun dm unce de toutes soit fait powdour, &c. To Make Hippocras: Three ounces of cinnamon and three ounces of ginger, spikenard of Spain the size of a denier (or small french coin). Galangal, cloves, long pepper, nutmeg, marjoram, cardamom, a quarter ounce. 1/10th ounce Grains of paradise and powdered cinnamon, etc. MODERN RECIPE INGREDIENTS - 2 Bottles Red or White Wine - 1 ounce (28g) of cinnamon sticks - 1 ounce (28g) of fresh ginger slices - ¼ Teaspoon spikenard root - 1 Teaspoon galangal - 1 Teaspoon cloves - 1 Teaspoon Long pepper - 1 Teaspoon Nutmeg - 1 Teaspoon Marjoram - 1 Teaspoon Cardamom - ½ Teaspoon Grains of Paradise - ½ Teaspoon Ground Cinnamon METHOD 1. Pour the wine into a large pitcher. Grind your spices and mix them into the wine. Cover the container and let sit for 1 to 2 days. 2. Pour the wine into another pitcher through a coffee filter or jelly bag to remove any spices*. Serve wine warm, cold, or at room temperature. *The remaining spices can be used in stews, sauces, or to make soap. PHOTO CREDITS Apicius: By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Roman Wine: Carole Raddato from FRANKFURT, Germany / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Sangria: Evan Swigart from Chicago, USA / CC BY (https://creativecommons.org/licenses/by/2.0) Weinachtsmarkt: Chistiane Tubbesing, Göttingen / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Gluhwein Boot: BKP / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) #tastinghistory #hippocras #hypocras #spicedwinerecipe

In 79AD, a baker in Pompeii fled for his life as Mt. Vesuvius erupted, leaving his bread to burn. Join me in recreating the Panis Quadratus and explore the history of Pompeii and this iconic loaf of bread. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & TOOLS** Emile Henry Bread Cloche: https://amzn.to/3gHCl2Z Baking String: https://amzn.to/3gJX06F Bob's Red Mill Buckwheat Flour: https://amzn.to/3iOCFyQ Bob's Red Mill Whole Wheat Flour: https://amzn.to/2W0nAQT LINKS TO SOURCES** The Letters of the Younger Pliny: https://amzn.to/3gJzJBT SPQR A History of Ancient Rome by Mary Beard: https://amzn.to/2BYhNoa Giorgio Locatelli Recreates Roman Bread: https://www.youtube.com/watch?v=DYTuNXq1eBk A 2000-Year-Old Carbonized Roman Bread: https://www.youtube.com/watch?v=B6cACVc-t64 Tavola Mediterranea: https://tavolamediterranea.com/ Official Pompeii Site: https://www.pompei.it/excavations/breadmaking.htm **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. PANIS QUADRATUS (Ancient Roman Bread) INGREDIENTS - 1kg Flour (Any combination of flours mentioned in the video) - 250g Biga / Freshly Fed Sourdough Starter - 3 Teaspoons of Salt - 400ml - 500ml lukewarm Water - 1 - 3 tsp Dried Herbs (Fennel, Hyssop, Coriander, Anise, Oregano, Caraway, etc) METHOD 1. Mix your herbs into the flour, then, on a clean surface, create a ring of flour. 2. Dissolve the salt into the lukewarm water. 3. Pour the Biga/Starter into the ring of flour and slowly work in the flour adding water as needed. Note that, depending on the flours you use and the liquid content of your starter, you may not need the full amount of water, so add it slowly. Stopped mixing once the dough comes together. 4. Knead the dough until smooth (about 12-15 minutes). Then place it in a bowl, cover, and let rise approximately 2 hours or until the dough doubles in size. 5. Preheat your oven to 400°F/205°C. Turn the risen dough out onto a lightly floured surface, knock the air out, and form it into a ball. Place the loaf on a baking sheet or bread cloche, cover, and allow to rise for 20 minutes. 6. Once the loaf has puffed up, take a piece of baking string and tie it around the middle (the waist) of the loaf, cinching it and creating a bow. With another piece of string, make four intersecting lines across the top of the loaf creating 8 equal triangles. These marks should be fairly deep as they will lessen as the loaf bakes. Then, with your finger, poke a deep hole in the center of the loaf. 7. Bake the loaf approximately 40 minutes. If you are using a cloche, remove the lid 30 minutes in to allow the loaf to darken. Once baked, remove the loaf and set on a wire rack to cool. Photo Credits: Pompeii Loaf: Beatrice / CC BY-SA 2.0 IT (https://creativecommons.org/licenses/by-sa/2.0/it/deed.en) Barley: I, Dschwen / CC BY-SA (http://creativecommons.org/licenses/by-sa/3.0/) Rice: By © 2009 Jee & Rani Nature Photography (License: CC BY-SA 4.0), CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=30677472 Spelt: Sten / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Sesame: Krish Dulal / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Pompeii Map: MapMaster / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Villa San Marco: Mentnafunangann / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Ruins of Pompeii: ElfQrin / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Pompeii Bakery: Wknight94 / CC BY-SA (http://creativecommons.org/licenses/by-sa/3.0/) Bakery of Popidius Priscus: Carole Raddato from FRANKFURT, Germany / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Music Credits: Blood Eagle by Alexander Nakarada | https://www.serpentsoundstudios.com Music promoted by https://www.free-stock-music.com Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/ Prelude Cello Suite 3 Exzel Music Publishing (freemusicpublicdomain.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ #tastinghistory #panisquadratus #romanbread #pompeiibread #ancientrome

From their start in the New World, to "poisoning" Europe's elite, embraced by Italians and squashed by the US Supreme Court, the story of Tomatoes is filled with twists and turns. Today, I show you how to make one of Italy's oldest recipes for Stuffed Tomatoes with Herbs while we explore this fruit's... vegetable's... ingredient's sordid past. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory LINKS TO INGREDIENTS & TOOLS** All-Clad 12 Inch Frying Pan: https://amzn.to/2D4JGLF LINKS TO SOURCES** The Tomato in America: Early History, Culture, and Cookery by Andrew F. Smith: https://amzn.to/3dT7z5I Pomodoro!: A History of the Tomato in Italy by David Gentilcore: https://amzn.to/38l2YIl Il Cuoco Galante by Vincenzo Corrado: https://amzn.to/2NRGCVa https://www.smithsonianmag.com/arts-culture/why-the-tomato-was-feared-in-europe-for-more-than-200-years-863735/ https://www.washingtonpost.com/news/wonk/wp/2017/10/18/the-obscure-supreme-court-case-that-decided-tomatoes-are-vegetables/ **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. POMODORI FARCINI ALL'ERBETTE (Tomatoes Stuffed with Herbs) ORIGINAL RECIPE (From Il Cuoco Galante: translated by Francesco Vitellini) Mince parsley, onion, sorrel and mint, add ham, season with salt and pepper; add egg yolk and grated provatura; stuff the mixture into the tomatoes, fry them and serve with ham broth. MODERN RECIPE INGREDIENTS (Amounts will vary depending on size and quantity of tomatoes) - Fresh ripe tomatoes (medium size) - Italian Parsley - Onion - Sorrel (or another sour/bitter green such as arugula or chard) - Mint - Prosciutto - Egg Yolks (about 1 for every 2 tomatoes) - Provatura (or fresh mozzarella) - Salt & Pepper - Olive Oil for frying METHOD 1. Mince the herbs and onion and mix together in a medium bowl. 2. Tear the prosciutto into small pieces, then mix into the herbs and add salt and pepper to taste. Grate the Provatura into the mixture and finally add the egg yolks. Mix together until you form a paste. 3. Slice off the tops of the tomatoes and scoop out the inside with a spoon. Then stuff the tomatoes with the herb mixture until full. 4. Add olive oil to a frying pan and set over medium heat. Fry the tomatoes, first on the bottom for 2-3 minutes, then flip them over and fry the tops for 2-3 minutes. If you wish for the egg to be fully cooked, place frying pan into an oven set at 350°F/175°C for 10-12 minutes or until the center of the filling registers 165°F/74C. If you wish, add additional cheese to the tops of the tomatoes before placing them in the oven. 5. Remove the pan from the oven and plate the tomatoes garnishing with herbs. PHOTO CREDITS Vincenzo Corrado (book author); luigi erario (Luigi Erario: photographer) / Public domain Margherita Pizza - Valerio Capello at English Wikipedia / CC BY-SA (http://creativecommons.org/licenses/by-sa/3.0/) Famous Original Ray’s - Dave Winer at Flickr https://creativecommons.org/licenses/by-sa/2.0/ Romeo giving money to an apothecary: Wellcome Collection gallery (2018-04-02): https://wellcomecollection.org/works/kngk4q6x CC-BY-4.0 MUSIC CREDITS Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300002 Artist: http://incompetech.com/ #tastinghistory #tomatoes #italianfood

While we may think of BBQ, hot dogs, and potato salad as traditional 4th of July fare, the Founding Fathers certainly did not. We'll take a look at one of the earliest celebratory meals and explore why John Adams wasn't a fan of July 4th. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory LINKS TO INGREDIENTS & TOOLS** Organic Nut Milk Bag: https://amzn.to/3i6D3sh Wilton Candy Thermometer: https://amzn.to/3i0Kkdb LINKS TO SOURCES** 1776 the Musical: https://amzn.to/3eDvXZX John Adams by David McCullough: https://amzn.to/3i3SBNj 1776 by David McCullough: https://amzn.to/3i8cAKY Townsends: Spanish Cooking - Salmon and Onions From 1750 https://www.youtube.com/watch?v=DjrGceca5zc The Martha Washington Cook Book: A Compendium of Cookery and Reliable Recipes: https://amzn.to/38dRwhz Did you know... Independence Day Should Actually Be July 2nd?: https://www.archives.gov/press/press-releases/2005/nr05-83.html **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS Everlasting Syllabub: https://www.youtube.com/watch?v=CQksGGtDB2w&t=1s Poached Salmon in Egg Sauce ORIGINAL RECIPES (From The Martha Washington Cook Book) EGG SAUCE Make a drawn butter; chop two hard-boiled eggs quite fine, the white and yolk separately, and stir it into the sauce before serving. This is used for boiled fish or vegetables. TO MAKE DRAWN BUTTER Put half a pint of milk in a perfectly clean stewpan, and set it over a moderate fire; put into a pint bowl a heaping tablespoonful of wheat flour, quarter of a pound of sweet butter, and a saltspoonful of salt; work these well together with the back of a spoon, then pour into it, stirring it all the time, half a pint of boiling water; when it is smooth, stir it into the boiling milk, let it simmer for five minutes or more, and it is done. Drawn butter made after this recipe will be found to be most excellent; it may be made less rich by using less butter. Boiled Salmon The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it… Garnish with parsley and sliced eggs. MODERN RECIPE INGREDIENTS - 2 Hard Boiled Eggs, chopped into small pieces - 1 Cup (240ml) of whole milk - A heaping tablespoon of flour - 1 Stick or 113g of softened butter - ½ teaspoon salt - 1 Cup of boiling water - Salmon - Salted Water METHOD 1. Add the milk to a sauce pan and set over medium heat and simmer making sure not to scorch it. 2. In a small bowl, add the flour, the butter, and the salt, and mix together. Slowly add the boiling water while continuing to stir. Once smooth, pour into the milk and allow to simmer for 5 minutes. Then stir in the chopped eggs and allow to simmer for another minute, then remove from the heat. 3. Fill a medium saucepan half full with water and add some salt (about 2 tsp). Set over low heat and bring to a simmer of 175-180°F/80°C. Place salmon into the water and cook until ready (12-15 per pound). Make sure not to let the temperature raise past the 180°F. 4. Once cooked, place salmon on a warm dish and pour the egg sauce on top. Garnish with parsley. PHOTO CREDITS Richard Henry Lee: National Portrait Gallery / CC BY (https://creativecommons.org/licenses/by/3.0) MUSIC CREDITS Record Scratch - Raccoonanimator https://freesound.org/s/160909/ #tastinghistory #colonialcooking #4thOfJuly #IndependenceDay

While the Crustade Lombarde (Lombardy Custard) can't take all the credit for Richard II's downfall, his love of all things rich and decadent did play its part. In this episode, I show you how to make the Crustade Lombarde and explore just how Richard II fell from power. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory LINKS TO INGREDIENTS & TOOLS** Emile Henry Pie Dish 9'': https://amzn.to/310TT5K KitchenAid Hand Mixer: https://amzn.to/3fOdZ7x LINKS TO SOURCES** Richard II - A True King's Fall by Kathryn Warner: https://amzn.to/3hRiQX4 The Oxford Handbook of Food History by Jeffrey M. Pilcher: https://amzn.to/37VgC4z The Medieval Court Of Richard II | How To Get Ahead | Absolute History - https://www.youtube.com/watch?v=uGvDRjBIolI **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS The Forme of Cury: https://youtu.be/2OFUZ_hd8_k CRUSTADE LOMBARDE (Lombardy Custard) ORIGINAL RECIPE (From the Harleian Manuscript 4016) Take good cream and leaves of parsley and eggs, the yolks and the whites, and break them into the cream. Beat the mixture until it is so stiff that it will stand by itself. Then take fresh marrow and dates cut into two or three, and prunes, and put the dates and the prunes and the marrow into a fair coffin made of fair paste, and put the coffin into the oven until it is a little hard. Then draw it out of the oven. Take the liquid and put it into the coffin and fill it up and cast enough sugar on. If it is Lent, leave the eggs and marrow out, and then serve it forth. MODERN RECIPE INGREDIENTS - 9in pie dough - 15 dates - 15 prunes - ¼ cup of bone marrow - 1 cup (235ml) of heavy cream - 2 eggs - 3 Tablespoons of finely minced parsley - ¼ cup (50g) of sugar, more or less if you want. - A large pinch of salt METHOD 1. Preheat oven to 425°F/220°C 2. Chop the dates and prunes into 2 or 3 pieces each. 3. Line a pie pan with your dough, then prick the bottom and spread the dates, prunes, and marrow evenly over the bottom, then bake for 10-12 minutes, or until the crust is fully cooked, then allow to cool. Reduce oven temperature to 375°F/190°C. 4. Combine the cream and eggs in a bowl and whisk until soft peaks form. Whisk in the salt and chopped parsley. 5. Pour the cream and egg mixture into the tart shell and sprinkle the top with sugar. Bake for 20 minutes or until the custard sets and the top starts to brown. There should still be a slight wobble in the middle. Allow to cool before serving. PHOTO CREDITS Duke of Ireland Coat of Arms - By NsMn - Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=11397603 Crown - Source : http://pluspng.com/crown-png-hd-8715.html MUSIC CREDITS Crusade - Video Classica by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100884 Artist: http://incompetech.com/ #tastinghistory #richardii #medievalfood

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Fried Peacock? Flamingo Tongue? Stuffed Dormouse? I decided to hold off on the more adventurous recipes in Apicius De Re Coquinaria, the oldest cookbook in the west, and opted for a simple steamed mussels using some classic Roman ingredients. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS** Colatura di Alici: https://amzn.to/3ffitDJ Summer Savory: https://amzn.to/2UC5lAO LINKS TO SOURCES** The Roman Cookery Book by Barbara Fowler & Elisabeth Rosenbaum: https://amzn.to/2UvJdrN Cooking and Dining In Imperial Rome by Apicius: https://amzn.to/2XWlZgG Food: A Cultural Culinary History by Ken Albala (Audiobook): https://amzn.to/30zK3Y8 https://coquinaria.nl/en/roman-mussels/ **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MAKING GARUM EPISODE https://youtu.be/5S7Bb0Qg-oE IN MITULIS (MUSSELS) ORIGINAL FOURTH CENTURY RECIPE (From Apicius De Re Coquinaria) "lN MITULIS: liquamen, porrum concisum, cuminum, passum, satureiam, vinum, mixtum facies aquatius et ibi mitulos coques." “ Mix liquamen, chopped leek, cumin, passum, savory, and wine, dilute the mixture with water, and cook the mussels in it.” MODERN RECIPE INGREDIENTS (Amounts are approximate) - 2 lbs of Live Mussels - 1 tablespoon Liquamen/Garum/fish sauce - ⅛ cup of Passum or Vin Santo or fortified sweet wine - 1 cup of chopped leek - ¼ tsp cumin - ½ tsp dried savory (I’ll link to that in the description as well) - ¼ cup of white wine - About ¾ cup Water (Or substitute more wine) METHOD 1. Wash the mussels and make sure that all are alive 2. Combine all ingredients except the mussels in a large pot. Depending on the pot, there should be about 1/2 inch of liquid at the bottom. Add more wine or water if necessary. Set over medium high heat until simmering. 3. Add mussels to the pot and cover and let steam for 5 minutes. 4. Once the mussels have opened, remove from the heat and serve. Any mussels that have not opened should be discarded. Photo Credits Apicius Manuscript - By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 De Re Coquinaria - Wellcome Library / CC BY (https://creativecommons.org/licenses/by/4.0) Carthage - damian entwistle / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Peacock - Jatin Sindhu / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Boar Mosaic - By Jerzy Strzelecki - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=3208546 Sea Urchin - Filip Maljković from Pancevo, Serbia / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Dormouse - Zoë Helene Kindermann / CC BY (https://creativecommons.org/licenses/by/4.0) Music Credits Music: Feather Duster by Shane Ivers - https://www.silvermansound.com #tastinghistory #ancientrome #apicius #derecoquinaria #foodhistory

In nearly every recipe we have from Ancient Rome, a key ingredient is Garum or Liquamen; fermented fish sauce. While it usually takes two months to make, I use an ancient recipe for same day garum which gave me plenty of time to look at the history of Ancient Rome's favorite condiment. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINK TO COLATURA DI ALICI: https://amzn.to/30o2Dmg LINKS TO SOURCES** The Roman Cookery Book by Elizabeth Rosenbaum: https://amzn.to/2zg73QV Tasting Rome by Katie Parla and Kristina Gill: https://amzn.to/2Affi01 Ferment by Holly Davis: https://amzn.to/37bDtIK https://coquinaria.nl/en/roman-fish-sauce/ The rise and reorganization of the Pompeian salted fish industry - Steven Ellis: https://www.academia.edu/678386/The_rise_and_reorganization_of_the_Pompeian_salted_fish_industry **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. LINK TO Making A Cure for the Black Plague | Galen and the Four Humors: https://www.youtube.com/watch?v=jtCKA_NeEQ0&t=211s GARUM ORIGINAL RECIPE From The Geoponica If you wish to use the garum at once - i.e. not expose it to the sun, but boil it - make it in the following manner: Take brine and test its strength by throwing an egg into it to see if it floats; if it sinks it does not contain enough salt. Put the fish into the brine in a new earthenware pot, add oregano, put it on a good fire until it boils - i.e., until it begins to reduce. Some people also add defrutum. Let it cool and strain it two or three times, until the liquid is clear. Seal and store it away. MODERN RECIPE INGREDIENTS (Amounts are approximate) - 2 Quarts (1900ml) Water - 1lb (450g) Sea Salt - 2 Teaspoons Dried Oregano - Defrutum or Honey - 2lbs (900g) Whole Fish (oily) METHOD 1. Add salt to the water and stir to dissolve. You may not need the full amount, so start with about 3/4s. Place an egg in the water and if the egg floats, stop adding salt. 2. Add the whole fish and the oregano (and defrutum if you are using any) to the water and place over medium-high heat and boil for 30 - 40 minutes. Every ten minutes, mash with a spoon to break up the fish. 3. Once the water has reduced to about half the amount, remove the pot from the heat and allow to cool. 4. First, pass through a colander and then strain through a kitchen cloth or paper towel until the garum is free of particles. Then bottle in a sterile bottle and refrigerate. Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Music Credit Gigue From 3rd Cello Suite Exzel Music Publishing (freemusicpublicdomain.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ Photo Credits chef PNG Designed By CHENXIN from https://pngtree.com/ Garum Mosaic - Claus Ableiter / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Adana Mosaic - Dosseman / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Galen - Wellcome Collection / CC BY (https://creativecommons.org/licenses/by/4.0) Snails Mosaic - Carole Raddato from FRANKFURT, Germany / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Seneca & Nero - By Eduardo Barrón - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=17141593 #tastinghistory #garum #ancientrome #foodhistory

The Forme of Cury lit my passion for historical cooking. From the kitchens of King Richard II, it is the greatest source for Medieval English recipes and set the course of English cuisine for centuries. In this episode, we look at its history and make one of it's quintessential sauces: Galyntyne. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS** Galangal - https://amzn.to/2XoZkcl Cinnamon - https://amzn.to/3doTYnh Ginger - https://amzn.to/2XQWtbh LINKS TO SOURCES** The Forme of Cury - https://amzn.to/31frAAy Medieval Tastes by Massimo Montenari - https://amzn.to/3eERst5 Food: A Cultural Culinary History by Ken Albala (Audio) - https://amzn.to/3dq7cjy **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. GALYNTYNE SAUCE ORIGINAL 1390 RECIPE (From The Forme of Cury) Galyntyne: Take crusts of bread, and grind them small. Do thereto powder of galyngale, of cinnamon, ginger, and salt. Mix it with vinegar and pass it through a strainer and serve it forth. MODERN RECIPE INGREDIENTS (All amounts are approximate) - 1 cup of meat drippings and wine combined - 1/2 cup or 2 slices of stale bread - 1 heaping teaspoon of galingale - 1/4 teaspoon cinnamon - 1/4 teaspoon ginger - White or Red wine vinegar. About 2-3 tablespoons - Salt to taste METHOD 1. Crumble the bread into fine crumbs and whisk with the spices. 2. Over a low flame, heat the meat drippings and wine, then add the bread crumb mixture and mix to combine. 3. Once warm, add the vinegar and salt to taste. Then let simmer until reduced, about 5 minutes. Note that you can add more wine or water if you want a thinner sauce. 4. Once thickened, remove from the heat and strain through a sieve, then serve. Photo Credits: Mary Berry - Stephen Reed from England / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Lamprey - NOAA Great Lakes Environmental Research Laboratory / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Medieval Kitchen - Richard Croft / Medieval kitchen / CC BY-SA 2.0 Samuel Pegge - Wellcome Collection gallery (2018-04-01): https://wellcomecollection.org/works/uc3axfpx CC-BY-4.0 Stag - By Altaileopard; modified by Wildfeuer - Image:Cervus nippon hortulorum nbg.jpg, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1126487 Spices of Saude flea market - Wilfredor - CC BY-SA 4.0 Cinnamon - Simon A. Eugster / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Mace - Ramesh NG / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Clove - Équinoxe Madagascar - www.equinoxemadagascar.fr / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Galangal - I, Luc Viatour / CC BY-SA (http://creativecommons.org/licenses/by-sa/3.0/) Spikenard - Donald Macauley / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Grains of Paradise - Inna Moody / Flickr user: innamoo ( https://www.flickr.com/photos/moodyworld/ ). / CC BY (https://creativecommons.org/licenses/by/2.0) #tastinghistory #theformeofcury #medievalcooking #englishhistory

This is the easiest recipe I've done on Tasting History, and it's also one of the best; a wonderful summery dessert. The recipe comes from Hannah Glasse's 18th Century, The Art of Cookery Made Plain and Easy, and the dish lives up to the book's promise. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS & TOOLS** Orange Blossom Water: https://amzn.to/2XxCLBh KitchenAid Hand Mixer: https://amzn.to/2TFz4Ix My Bayeux Tapestry Apron: https://fave.co/3gmAp0D LINKS TO SOURCES** The Art of Cookery Made Plain and Easy by Hannah Glasse: https://amzn.to/2M26QmU Sweet Taste of History by Walter Staib: https://amzn.to/2zlmHKY **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. EVERLASTING SYLLABUB ORIGINAL 18TH CENTURY RECIPE (From The Art of Cookery Made Plain and Easy by Hannah Glasse) To Make Everlasting Syllabub Take five half pints of thick Cream, and half a Pint of Sack, the Juice of two Seville Oranges, or Lemons, grate in just the yellow Rind of three Lemons, and a Pound of double-refined Sugar well beat, and sifted. Mix all together with a Spoonful of Orange-flower Water, beat it well together with a Whisk half an Hour, then with a Spoon fill your Glasses. MODERN RECIPE INGREDIENTS - 1 1/4 pint (590ml) heavy cream (or double cream) - 1/4 pint (120ml) of a medium sweet wine (white port, sherry, etc) - The Juice of 1 orange - The Zest of 1 large lemon (or 2 small) - 1/2 pound (227g) powdered sugar - 1 tsp orange blossom water METHOD 1. Mix the cream and sugar together in a large bowl until sugar is dissolved. 2. Whisk in the remaining ingredients. 3. Whisk either by hand for 30 minutes or with an electric mixer until you form stiff peaks. 4. Serve or refrigerate for up to 3 days. PHOTO CREDITS Star Anise - (CC BY-SA 2.0) https://commons.wikimedia.org/wiki/File:Aniseed.jpg Pepper - Prosthetic Head / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Ambergris - Peter Kaminski / CC BY (https://creativecommons.org/licenses/by/2.0) #tastinghistory #easyrecipes #syllabub #historicrecipes #dessert

These buttery stuffed loaves would be served alongside a hunk of meat at a medieval feast. They're a great twist on a typical loaf of bread. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS & TOOLS** Silpat Non-Stick Baking Mat: https://amzn.to/2zS90mh Bread Lame: https://amzn.to/36bDL1F Instant Read Thermometer: https://amzn.to/2NnCqMM ing Arthur White Whole Wheat Flour: https://amzn.to/2zMDvdu LINKS TO SOURCES** To The King's Taste: https://amzn.to/2ZiucwC The Canterbury Tales by Geoffrey Chaucer: https://amzn.to/369ZkzM Flour Water Salt Yeast by Ken Forkish: https://amzn.to/3dZ6qdb Food In England by Dorothy Hartley: https://amzn.to/3bIifTz **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS Medieval Trenchers: https://youtu.be/rQT-aY9sTCI RASTONS ORIGINAL 15TH CENTURY RECIPE (From Harleian Manuscript 279) Brede and Rastons: Take fayre Flowre and the whyte of Eyroun and the yolke, a lytel. Than take Warme Berme, and pute al these to-gederys and bete hem to-gederys with thin hond tyl it be schort and thikke y-now, and caste Sugre y-now there-to, and thenne lat reste a whyle. An kaste in a fyre place in the oven and late bake y-now And then with a knyf cutte yt round a-bove in manner of a crowne, and kepe the crust that thou kyttest, and than caste ther-in clarifiyd Boter and Mille the comes and the botere to-gederes, and kevere it a-yen with the crust that thou kyttest a-way. Than putte it in the ovyn ayen a lytil tyme and than take it out, and serve it forth. MODERN RECIPE INGREDIENTS - 450g flour (All-Purpose, Whole Wheat or Bread Flour) - 2 egg whites, 1 egg yolk (plus an optional yolk for an egg wash) - 2 heaping tablespoons (25g) brown sugar - 1 cup warm ale - 1 packet (7g) dry yeast - 1 stick (113g) butter - 1 teaspoon salt METHOD 1. Warm the Ale to between 90°F and 100°F (32-28°C), then mix in the yeast and allow to bloom. Once foamy (about 10 minutes), add the egg whites and 1 yolk and the sugar and mix together. 2. Sift flour into a large bowl and whisk in the salt. Add in the ale mixture and combine. Once the dough comes together, turn out onto a surface and knead until dough is smooth. Set in a bowl and cover and allow to rise until doubled in size (about 1 hour). 3. Preheat oven to 400°F (200°C). 4. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide into 3 equal pieces (or as many rastons as you would like), and form into round loaves. Place loaves on a lined baking tray and allow to rise another 20 minutes. 5. Once risen, brush the loaves with the extra egg yolk (optional) then score the top of the loaves and bake in the oven for 25 - 30 minutes. One baked, allow to cool on a wire rack. 6. Melt the butter over a low heat or in the microwave. 7. Once the loaves are cool, cut a zigzag pattern around the top of the loaf and remove the lid. Pull out all of the inside and crumb it into a bowl, then pour melted butter over the crumbs and mix together. Return the crumbs and any remaining butter to the hollow loaves and place lid back on. Warm in the oven for 5-7 minutes. Then serve it forth. VIDEO CREDIT Winchester City Mill - UKWMO https://www.youtube.com/watch?v=Yv6V8CnA08Y #tastinghistory#Rastons #bread #baking #medievalfood

One of the most lovely treats when visiting Bath, UK is the supple majesty of the Sally Lunn Bun. Nestled in an alley in the shadow of Bath Abbey, The Sally Lunn's Historic Eating House delivers a baked delicacy with a dubious history. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS & TOOLS** Silpat Non-Stick Baking Mat: https://amzn.to/3fFxHTD Saffron Threads: https://amzn.to/2STJow0 Thermapen: https://www.thermoworks.com/Thermapen-Mk4 LINKS TO SOURCES** The Oxford Companion to American Food and Drink by Andrew Smith: https://amzn.to/2yQi4rV Dinner With Mr Darcy by Pen Vogler: https://amzn.to/2WLlQLd Jane Austen in Bath by Katharine Reeve: https://amzn.to/2yOhlHx English Bread and Yeast Cookery by Elizabeth David: https://amzn.to/2SY67an The Cook and Housewife's Manual by Margaret Dods: https://amzn.to/3brZ5RE https://www.sallylunns.co.uk/ **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. SALLY LUNN BUN "ORIGINAL" RECIPE (From The Cook and Housewife’s Manual by Margaret Dods; 1826) Make them as French bread, but dissolve some sugar in the hot milk. Mould into the form of cakes. A little saffron boiled in the milk enriches the colour of these or any other cakes MODERN RECIPE (Based on...) INGREDIENTS - 1 ¼ cup (280ml) whole milk - 6 tablespoons (85g) of butter at room temperature - ¼ cup (50g) sugar - 3 3/4 cup (450g) of bread flour (or all purpose) - 7g instant yeast or active dry yeast. - 2 eggs (Plus an extra egg for the egg wash) - The zest of 1 lemon - 1 ½ teaspoons of salt - 2-3 saffron threads (optional; for color only) METHOD 1. Warm the milk over low heat.* Add the sugar and dissolve. Once warm, add the butter and melt in. If you are using saffron for color, add the threads to the milk and set mixture aside to cool to 110° or cooler before adding it to the other ingredients. **If you are using instant yeast, heat the full amount of milk. If you are using active dry yeast, warm only 1 cup on the stove. Take the other 1/4 cup and mix with the yeast and a sprinkle of sugar to activate the yeast. 2. Sift flour into a large bowl or a stand mixer. If using instant yeast, whisk in to flour. Once milk mixture is cooled to 110° add to flour and mix (remove saffron threads with a strainer). Add lemon zest, eggs and salt and mix. If you are using active dry yeast, add that last. Work dough until it comes together and forms a smooth sticky dough. (About 8 minutes on medium speed) It will not form into a ball. 3. Cover and let rise for 60 - 90 minutes or until doubled in size. 4. Once doubled, punch down dough and put out onto a lightly floured surface and separate into 3 or 6 pieces, depending on the size bun you would like. Form dough into balls and place on lined baking sheet, slightly flattening into a cake. Cover and let rise for another 45 - 60 minutes. 5. Preheat oven to 400°F / 200°C and make an egg wash with either a whole egg or egg white (if you used the saffron for color). 6. Bake buns for 15 minutes, tenting them if they begin to brown too much. An instant read thermometer should read 190°F-200°F (approx.90°C). Cool on a wire rack and serve warm with butter, jam or clotted cream. PHOTO CREDITS Sally Lunn Window - Ewen Roberts / CC BY (https://creativecommons.org/licenses/by/2.0) Bath Bun - Richard Allaway from France / CC BY (https://creativecommons.org/licenses/by/2.0) Sally Lunn Museum - Paul Huxley / CC BY (https://creativecommons.org/licenses/by/2.0) #tastinghistory #sallylunnbun #sallylunn #bathuk #baking

If you've seen The Last Kingdom or grew up in England, then you know the story of how King Alfred the Great fled into the marshes of Somerset only to be berated for burning some cakes. Today, we're making those cakes. We'll also look the history around the story and what it tells us of the changing Anglo-Saxon mindset in 9th century England. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS** SCOTTISH PORRIDGE OATS: https://amzn.to/2W4b5EH OATFLOUR: https://amzn.to/2z8u73x LINKS TO SOURCES** The Last Kingdom - Bernard Cornwell: https://amzn.to/2yvSwjF The Anglo-Saxon World - M.J. Ryan & Nicholas J. Higham: https://amzn.to/2SAQjtT The Anglo-Saxon Chronicle: Illustrated and Annotated - Bob Carruthers: https://amzn.to/2KQpspz Saxons vs Vikings - Ed West: https://amzn.to/2L0U8EB Great Tales From English History - Robert Lacey: https://amzn.to/2xptJNx The Art of Cookery in the Middle Ages - Terence Scully: https://amzn.to/2SqKtvi www.english-heritage.org.uk **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS CAPS: Link ANGLO-SAXON OATCAKES (AKA Honeycakes / Ashcakes) MODERN RECIPE INGREDIENTS 250g oats ½ Cup Oat Flour (46g) 1 ½ sticks (170g) butter melted 50g dried fruit chopped (apples, apricots, cherries) 6 tablespoons (126g) honey ½ teaspoon salt 1 teaspoon cinnamon (optional) METHOD 1. Preheat the oven to 350°F/180°C OR Set a skillet or frying pan over medium high heat. Cooking these on a skillet is closer to the way the Anglo-Saxons would have done it, but it is considerably more difficult. 2. Add the oats, dried fruit, cinnamon, and salt to a medium bowl and mix well. Then mix in the honey and the butter. Once fully incorporated, add the oat flour and mix to combine. 3. With your hands, form small flat patties fairly thin and about 3 inches across and set them on a lined baking sheet (or on a plate if you are using a skillet.) 4. If you are baking the cakes, bake in the oven for 10 - 12 minutes, or until they start to darken around the edges. Place the cakes on a wire rack to cool completely. OR 5. If you are using a skillet or frying pan, gently place several cakes onto the pan. Leave them for 1 - 1½ min, then using a spatula, flip the cakes gently so they do not break, and cook for another 1 minute. The cakes should be browned (possibly slightly scorched) on both sides. Then set them on a wire rack to cool. Repeat until all the cakes are cooked. PHOTO CREDITS Statue d’Alfred - By Odejea, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=295317 Aravind Sivaraj / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) Oat Cakes hanging - Immanuel Giel / Public domain Jon Thomson from London / Kingussie, UK / CC BY (https://creativecommons.org/licenses/by/2.0) Battle of Ethandun - Trish Steel / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Kent Downs - Dimitry B / CC BY-SA 2.0 (https://www.flickr.com/photos/ru_boff/472712409) MUSIC CREDITS Crusade - Video Classica by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100884 Artist: http://incompetech.com/ Blood Eagle by Alexander Nakarada | https://www.serpentsoundstudios.com Music promoted by https://www.free-stock-music.com Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/ Peaceful Village by Arthur Vyncke | https://soundcloud.com/arthurvost Music promoted by https://www.free-stock-music.com Creative Commons Attribution-ShareAlike 3.0 Unported https://creativecommons.org/licenses/by-sa/3.0/deed.en_US #tastinghistory #kingalfred #thelastkingdom #oatcakes #anglosaxon

This Tart de Bry, or Brie Tart, comes from The Forme of Cury and was served at the table of King Richard II (1367 - 1400). It's flavor is nearly as rich as the history of the cheese that goes into it, and in this episode I will explore both. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Episodes mentioned in this video: Medieval Cheesecake (for tart dough) - https://youtu.be/GCCJ2Qpr1nM Medieval Cheese (for straining cheese) - https://youtu.be/vlQZ3NPnoLk Rapé Fig Spread: https://youtu.be/_o7Oq-OjKu8 LINK TO INGREDIENTS & TOOLS** SAFFRON THREADS - https://amzn.to/2yTwoPS PIE SHIELD - https://amzn.to/2YeTnjh TART TIN - https://amzn.to/2yPbUrC LINK TO SOURCE: The Forme of Cury: https://amzn.to/31frAAy **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. TART DE BRY RECIPE (1390 - The Forme of Cury) Tart de Bry Take a crust ynch depe in a trape. Take yolkes of ayren rawe and chese ruayn and medle it and the yolkes together. And do thereto powdor gynger, sugar, safron and salt. Do it in a trape, bake it, and serve it forth. MODERN RECIPE (Based on Lorna J Sass's adaptation from To The King's Taste - https://amzn.to/3bNg2XE ) INGREDIENTS - 1 pound of Brie cheese, the younger the better - 6 egg yolks - ⅛ tsp saffron (about 10 threads ground up) - ¾ tsp light brown sugar or more if you want a sweeter tart. - ⅜ teaspoon powdered ginger - A pinch of salt - A sprinkle of nutmeg or cinnamon (optional) METHOD 1. Preheat the oven to 425°F / 220°C. 2. Roll out your tart dough to about an ⅛ inch thick and line your tin. Add pie weights and set in the oven to blind bake for 10 minutes. Remove the crust and remove the pie weights. If the bottom of the crust is not fully cooked, return it to the oven without the weights for 5 minutes. Once out of the oven, press down the bottom of the crust if it has risen. Allow crust to cool completely and reduce the oven temperature to 350°F / 175°C. 3. Remove the rind from the brie saving some to the side. Then cut the brie into small pieces and place in a blender with the egg yolks. Blend together. Then add the saffron, brown sugar, ginger, and salt and blend to combine. 4. Place a bit of the rind on the bottom of the tart and add the cheese mixture and smooth the top. If you are using cinnamon or nutmeg, sprinkle a bit on top now. 5. Bake at 350°F / 175°C for 30 to 40 minutes or until the top is set and begins to brown. Serve warm or at room temperature. SOURCES The Forme of Cury - By Samuel Pegge - https://amzn.to/3cXBycA To The King's Taste - Lorna J. Sass - https://amzn.to/3bNg2XE The Course of History: 10 Meals that Changed the World - https://amzn.to/2yWuIoL Brie Cheese History - https://www.thespruceeats.com/history-and-varieties-of-brie-1807572 PHOTOS Abbaye Notre-Dame-de-Jouarre - Fredlesles CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) By J. Chéreau - Musée de la Révolution française, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=64431669 A carriage underside has broken sending the occupants flying Wellcome / CC BY (https://creativecommons.org/licenses/by/4.0) Blue Stilton - Coyau / Wikimedia Commons / CC BY-SA 3.0 Limberger Cheese - Original photo by John Sullivan Gruyere - © Rolf Krahl / CC BY (https://creativecommons.org/licenses/by/4.0) Stracchino - Cvezzoli / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Brie cheese with fresh thyme on black background - Marco Verch / CC BY-SA 2.0 (https://flickr.com/photos/160866001@N07/33644990598/in/photostream/) #brie #cheese #medieval #medievalfood #tastinghistory #medievalrecipes

Tasting History with Max Miller Channel Trailer

The Fig is one of the oldest and most prized fruits in history. In this episode, I explore that illustrious history and make a delectable fig and raisin purée from Medieval England called Rapé. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINK TO INGREDIENTS** SANDALWOOD POWDER (SAUNDRES): https://amzn.to/3ev58aP RICE FLOUR: https://amzn.to/3agR3KV DRIED ORANGE PEEL: https://amzn.to/2ykaHIC CINAMMON: https://amzn.to/3agLyM8 CLOVES: https://amzn.to/3alW4Sd **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. RAPÉ (Fig and Raisin Purée) 14TH CENTURY RECIPE (THE FORME OF CURY c.1390) - https://amzn.to/31frAAy Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, bray hem in a mortar, and drawe hem thurgh a straynour. Cast hem in a pot, and therewith powdur of peper, and oother good powdours. Alay it up with floer of rys and colour it with saundres. Salt it, seeth it and messe it forth. MODERN INTERPRETATION (Based on Lorna J Sass's adaptation from To The King's Taste) INGREDIENTS - 125 g/4 oz well-soaked dried figs - 125 g /4 oz stoned raisins - 275 ml/10 oz red wine - A pinch of black pepper - Other spices. These are up to the chef. I used: 1. 1/2 tsp cinnamon 2. 1/8 tsp cloves 3. 1/8 tsp dried orange peel - 1/2 tsp Sandalwood Powder - 3 tsp rice flour - A pinch of salt MODERN METHOD 1. Remove the stems from the figs and soak fruit in cool water for 30 minutes. 2. Combine figs, raisin, red wine, spices, and sandalwood powder in a saucepan (do not add rice flour or salt), and stir to combine. Then set over medium head until simmering, then cover pan with a lid and simmer until fruit it softened or about 10 minutes. 3. Once the fruit is soft, purée with either a mortar and pestle or in a blender. 4. Mix rice flour and salt into the puree and return it to the stove on low heat for another 5 minutes, or until the puree has thickened. 5. Serve it forth. **Rapé is meant as a garnish or filling and can be used in numerous ways. I suggest it as a sauce for meat (add a bit more wine to make it less stiff) or as a filling for a pastry or on sweetened bread, or served with a mild cheese like brie. SOURCES The Forme of Cury - By Samuel Pegge - https://amzn.to/3cXBycA To The King's Taste - Lorna J. Sass - https://amzn.to/3bNg2XE The Medieval Cookbook - Maggie Black - https://amzn.to/2KEgFaf The Tree that Shaped History - http://www.bbc.com/earth/story/20170116-the-tree-that-shaped-human-history PHOTO CREDITS Fig Newton Photo By Evan-Amos - Own work, Public Domain, https://commons.wikimedia.org/w/index.php?curid=12357442 Tell es-Sultan in Jericho Photo By A. Sobkowski - Own work, Public Domain, https://commons.wikimedia.org/w/index.php?curid=2110423 Olympic Medals Photo By Christophe95 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=30746081 Santa Barbara Mission Photo by Ken Lund, - Own work, Public Domain, https://commons.wikimedia.org/w/index.php?curid=2110423 Santa Barbara Mission Fig Tree Photo by HarshLight - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=30746081 Mortar and Pestle Photo by William Warby - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=30746081 #fig #medieval #medievalfood #foodhistory #tastinghistory

Have you ever wondered what a capon is? If so, look no further. In this video I'll show you what a capon is and why it's been such a prized poultry throughout history. You'll also learn to make a medieval dish from the court of Richard II; a dish truly fit for a king: Sweet Measure. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 HOW TO MAKE A TRENCHER https://youtu.be/rQT-aY9sTCI PHOTO CREDIT Thank you to @tudorcook for the use of the photo of 'The Cockentrice' - (c) Robert Hoare LINKS TO INGREDIENTS** King Arthur White Whole Wheat Flour - https://amzn.to/2XBGdwt Hyssop - https://amzn.to/3ef6tm7 Savory - https://amzn.to/3ej1lNA Saffron - https://amzn.to/3a6mx6e SWEET MEASURE ORIGINAL RECIPE (c. 1390) From The Forme of Cury - https://amzn.to/31frAAy Douce Ame - Take gode cowe mylke and do it in a pot. Take parsel, sawge, ysope, savray and oother gode herbes. Hewe hem, and do hem in the mylke and seeth hem. Take capons half yrosted and smyte hem on pecys and do thereto pynes and hony clarified. Salt it and color it with safron and serve it forth. MODERN RECIPE (based on the adaptation from Lorna J. Sass in To The King's Taste) INGREDIENTS - 3 - 4 lbs capon (or chicken) cut into serving size pieces - 1/2 Cup flour mixed with 1/2 tsp salt and 1/8 tsp fresh ground pepper - 3 tbsp oil - 3 cups milk - 1/3 cup honey - 3 tbsp minced fresh parsley - 2 leaves fresh sage, minced - 1 tsp hyssop - 1/2 tsp savory - 1/4 - 1/2 tsp saffron - 1/2 tsp salt - 1/8 tsp fresh ground pepper - 1/3 cup pine nuts MODERN METHOD 1. Preheat oven to 350°F/175°C. 2. Dredge fowl in flour mixture. 3. Brown the fowl in oil in a large saucepan until golden on both sides. 4. Combine milk, honey, herbs, salt, and pepper in a bowl. 5. Layer fowl in an oven-safe dish and pour liquid over browned fowl, stirring to combine drippings with the sauce. 6. Cover and simmer in oven for about 20 minutes or until fowl is tender. 7. Remove from oven and stir in pine nuts. 8. Serve it forth. SOURCES The Forme of Cury - By Samuel Pegge - https://amzn.to/3cXBycA To The King's Taste - Lorna J. Sass - https://amzn.to/3bNg2XE The Art of Cookery In the Middle Ages - Terence Scully - https://amzn.to/3cV0L7f **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. #tastinghistory #foodhistory #capon

Before plates, people ate on trenchers, a thick slice of stale bread. Today, after a rant about Medieval Times, I make medieval trenchers and look at the history of baking bread in the middle ages. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Links to ingredients: Bob's Red Mill Stone Ground Whole Wheat Flour - https://amzn.to/2xSRWvM Bob's Red Mill Dark Rye Flour - https://amzn.to/2UQ4Y6d Bob's Red Mill Oat Flour - https://amzn.to/3aTjTSu TORTE BREAD (For Trenchers) INGREDIENTS - 250g Stone Ground Whole Wheat Flour - 125g Dark Rye - 125g Oat Flour - 2.5 tsp Dry Yeast (1 packet) - 2.5 cups warm water (Instead of Dark Rye and Oat Flour, you can use 250g of any other whole wheat flour you wish) METHOD 1. Mix ingredients together in a large bowl and work to bring together into a ragged dough. 2. Place dough on a lightly floured surface and knead for 15 - 20 minutes (10 minutes in a stand mixer). 3. Place dough in a lightly oiled bowl and allow to rise for an hour+ (dough will not double in size but should puff up). 4. Knock air out of the dough and form into a ball. Allow to puff up for 20 minutes. 5. Place a baking sheet into the oven and preheat to 450F. 6. Score the loaf and put it in the oven for 10 minutes, then drop the temperature to 375F for 20 minutes or until the loaf is baked through. 7. Remove the loaf from the oven and allow to cool completely. Once cool, do not wrap the loaf, but leave out to become stale (3-5 days). Then slice horizontally into 1-2 inch thick trenchers. This loaf should make 2 to 4. **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. #baking #tastinghistory #medievalbread #medievalfood #trencherbread

I make myself a chocolate birthday cake using a 100 year old recipe, and I explore the history of birthday cake and why we put candles on them. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 SUPER - CHOCOLATE CAKE - (Based on the Annie Gray interpretation in The Downton Abbey Cookbook: https://amzn.to/3aO0LVa) INGREDIENTS (For the cake) - 1 cup (225g) butter at room temperature, plus more for the pan - 3/4 cup (90g) flour, plus more for the pan - https://amzn.to/344r08k - 1 cup plus 2 tbsp (225g) superfine sugar, plus more for the pan - https://amzn.to/2QXnnvv - 1 cup plus 2 tbsp (115g) almond flour - https://amzn.to/2XrbhP4 - 1 tsp baking powder - A pinch of salt - 1/2 lb (225g) bittersweet chocolate - https://amzn.to/2Jnvb5A - 6 large eggs (or 7 medium) - 1 tsp vanilla extract - https://amzn.to/2wSgQvh (For the icing) - 1 cup (115g) powdered sugar - 2-3 tbsp cherry or orange liqueur ORIGINAL 1922 RECIPE Super-Chocolate Cake. Half a pound fresh butter beaten to a cream, 7 eggs (yolks and whites beaten separately, and the whites stirred in the last thing), 1/2 lb. best vanilla chocolate grated and heated in oven, then beaten up in the butter with 3 oz. dried flour, 1/2 lb. sifted sugar, 4 oz. ground almonds, 1 teaspoon of sal volatile. Bake in a slack oven, then ice with a thin soft icing flavored with maraschino. If ingredients are thoroughly beaten up it will be very light. MODERN METHOD 1. Preheat oven to 350°F / 175°C. Line a 9-inch round cake pan with parchment and butter the bottom and sides of the pan. Then dust with a mixture of flour and sugar and coat the entire pan, tapping out the excess. 2. In a bowl, combine the flour, almond flour, baking powder, and salt. Whisk gently to blend. 3. Melt the chocolate either in a microwave oven or in a heatproof bowl over a pan of simmering water. Set aside to cool. 4. Separate the eggs into two bowls. Beat yolks to blend, then stir in the vanilla. Whisk the egg whites until stiff peaks form. 5. In a bowl, cream together the butter and superfine sugar until mixed. Mix in the melted chocolate. Mix in a spoonful of the flour mixture to prevent curdling, then gradually beat in the egg yolk mixture. Gradually fold in the remaining flour mixture. Add about one-fourth of the beaten egg whites, folding in just until no white streaks remain. Fold in the remaining egg whites the same way. Spoon the batter into the prepared pan and smooth the top. 6. Place cake in oven and turn temperature down to 250°F/120°C. Bake until the cake begins to pull away from the sides of the pan and a skewer inserted into the center comes out clean, about 75 - 90 minutes. Let cool completely in the pan on a wire rack, then turn out onto the rack and peel off the parchment. Turn the cake upright and serve plain or with icing. 7. If making the icing, put the powdered sugar into a bowl, whisk in enough of the liqueur to make a soft pourable icing, and pour over the cake or, make a stiffer icing, and spread on with an offset spatula. SOURCES The Downton Abbey Cookbook - Annie Gray: https://amzn.to/3aO0LVa Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. #tastinghistory #foodhistory #birthdaycake

As cures for the Black Plague go, candied horseradish seems tame when compared to the treatment I discuss in this episode. I also show you how to make a 15th Century candied horseradish which is surprisingly delicious. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory FOOD CURES FOR THE BLACK DEATH https://youtu.be/jtCKA_NeEQ0 BOOKS AND VIDEOS ON THE BLACK DEATH The Great Mortality: An Intimate History of the Black Death, the Most Devastating Plague of All Time - https://amzn.to/3dr9tLF Great Courses: The Black Death - The World's Most Devastating Plague - https://amzn.to/2WHiwCu In The Wake Of The Plague - https://amzn.to/2WBANRz Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 CANDIED HORSERADISH (15th Century Spanish Recipe) ORIGINAL 15TH CENTURY RECIPE (Translated) Take the horseradish and scrape it and make it clean with water. And then chop it all finely, and then put it on the fire with water and add a good handful of salt and boil it enough so that it is very soft. And then take it and put it in cold water for nine days, changing the water each day. And, once all the salt is removed, have your honey made, and, well skimmed as it is said before, add it all to the honey or syrup and boil it rapidly so that the syrup is done when it makes threads. And for one pound of horseradish one pound of honey is enough. INGREDIENTS - 80-90g fresh horseradish - 1 cup honey OR - 1/2 cup sugar - 1/4 cup water MODERN METHOD (Based on an interpretation by Daniel Meyers of www.MedievalCookery.com) 1. Wash and scrape horseradish until it's clean and white. 2. Slice horseradish into 2 in long strips (about 1/8th inch thick) 3. Boil horseradish in a small pot for 30 - 40 minutes (add water if needed to prevent scorching) 4. Drain hot water and transfer horseradish to a small bowl of cold water. Changing the water every hour, leave the horseradish to soak for 6-8 hours; alternatively, follow the original recipe and soak for 9 days changing the water daily. (I have found it doesn't not effect the taste enough to warrant 9 days of work) 5. Set your honey to boiling or create syrup with sugar and water and then boil. 6. Once boiling, add your horseradish (minus the water), and allow to boil for 10 minutes, or until the syrup/honey creates thin threads when a piece is taken from the pot. 7. Transfer to a wire rack to cool. 8. Serve it forth. SOURCES Medieval Cookery - http://medievalcookery.com/recipes/horseradish.html **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. #tastinghistory #theplague #theblackdeath

As the Plague ravaged Europe in the 14th century, doctors believed it could be cured by certain foods. In this episode, we make one of those cures and explore the theory of the Humors which led doctors to such conclusions. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS & SOURCES** SANDALWOOD POWDER - https://amzn.to/2y67f4h SAFFRON - https://amzn.to/3agWmuv LINKS TO SOURCES** The Great Mortality: An Intimate History of the Black Death, the Most Devastating Plague of All Time - https://amzn.to/3dr9tLF Great Courses: The Black Death - The World's Most Devastating Plague - https://amzn.to/2WHiwCu In The Wake Of The Plague - https://amzn.to/2WBANRz GodeCookery.com: http://www.godecookery.com/goderec/grec70.htm ALMOND MILK RECIPE (go to 1:45) - https://youtu.be/ugk4AW8V6_c APPLE MUSE ORIGINAL 15TH CENTURY RECIPE (From the Harleian Manuscript 279) Take Appelys an sethe hem, an Swerge hem thorwe a Sefe in-to a potte; thanne take Almaunde Mylke & Hony, an caste ther-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in the potte & lete hem sethe; & loke that thou stere it wyl, & serue it forth. MODERN RECIPE (Based on an interpretation by James L. Matterer of www.GodeCookery.com) INGREDIENTS - 2 Apples - 1 Cup Unsweetened Almond Milk - 4 Tbsp Honey - 1 cup (2 slices) grated bread - 1 tsp. sandalwood - https://amzn.to/2y67f4h - Pinch of Saffron - https://amzn.to/3agWmuv - Pinch of Salt METHOD 1. Fill a small pot half full of water and set it to boiling. 2. Peel, core, and slice apples. 3. Boil them until soft. Then mash and press through a sieve, or blend until smooth. 4. Add almond milk, honey, grated bread, saffron, sandalwood powder, and salt and simmer until thick. 5. Serve it forth, hot or cold. **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. #tastinghistory #theblackplague #thefourhumors #the4humors

Lent in the Middle Ages was restrictive, but the Almond and Rice porridge with dates (Bruet of Almaynne in lente) I make in this episode shows that restrictive didn't mean bland. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory In this episode, I show you how to make your own almond milk and look at the medieval diet during Lent and other fasting. I also explore some of the ways people made sure they could still eat well while observing their fast, even if that mean considering a beaver a fish. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 SOURCES: Harleian MS 279 www.medievalcookery.com http://giveitforth.blogspot.com/2015/11/harlien-ms-279-1430-bruet-of-almaynne.html BRUET OF ALMAYNNE IN LENTE INGREDIENTS FOR THE ALMOND MILK - 1/2 cup almond flour or pulverized almonds - https://amzn.to/2vq1Vrn - 1 1/2 tsp honey - dash of salt - 1 cup boiling water INGREDIENTS FOR THE PORRIDGE - 1 cup almond milk - 1 tbsp rice flour - https://amzn.to/33p0w0F - 2 tbsp sugar - 3 dates (1 minced, 2 chopped) ORIGINAL ALMOND MILK RECIPE (c. 1467 manuscript in the Holkham collection) Cold Mylk of Almondes: To mak cold mylk of almondes put fair water in a pot with sugar or honey clarified so that it be douce. Then salt it and set it on the fyere and when it is at boilling scom and let it boile awhile. Then take it from the fyere and let it kele. Then blanche youre almondes and grind them, and temper them with the same water in to a good thik mylk, and put it to wyne that it may have a good flavour ther of, and serve it. Then cut bred and toist it and baist it and toist it again that it be hard and serve them in one disshe and the mylk in any other disshe. ORIGINAL BRUET OF ALMAYNNE RECIPE (c. 1430 Harleian Manuscript 279) Bruet of Almaynne in lente - Take fyne þikke Mylke of Almaundys; take datys, an mynce hem smal þer-on; take Sugre y-nowe, & straw þer-on, & a lytil flowre of Rys; sylt, & serue forth whyte, & loke þat it be rennyng. MODERN METHOD FOR ALMOND MILK (SWEET) *If using almond flour, skip steps 1 & 2 1. If using whole almonds, boil the nuts in water for 3 minutes. Drain. Pour cold water over them. Pop off the skins. 2. Grind almonds in blender or mortar, adding a few tablespoons of ice water during the process to prevent paste from becoming oily. 3 Add honey and salt to 1 cup boiling water and dissolve. 4. Pour liquid over almonds. Allow to soak 10 minutes, stirring occasionally. 5. Put mixture through a strainer. 6. Store in refrigerator up to 3 days. (Yields 1 cup strained or 1 1/4 cup unstrained) MODERN METHOD FOR BRUET OF ALMAYNNE 1. In a small saucepan, combine almond milk, rice flour, sugar, and 1 date finely minced. Whisk together 2. Heat over medium heat until mixture begins to boil. Lower heat to low and simmer for 15 to 20 minutes until porridge thickens and the rice flour is completely cooked. Stir every minute to keep from burning. 3. Remove sauce pan from heat and strain mixture into a bowl. 4. Garnish with chopped dates and serve it forth. (Yields 2 small portions. For a more broth like consistency, use 1.5 cups of almond milk) **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. #tastinghistory #lent #almondmilk #medievalfood

Most people know Butterbeer from the Harry Potter books, but did you know it's based off an actual drink from Elizabethan England? In this episode, I show you how to make your own alcoholic (and non-alcoholic) Buttered Beere and we explore the importance of beer and ale in Medieval and Renaissance England. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS DEMERARA SUGAR - https://amzn.to/2W0TZHS BUTTERED BEERE ORIGINAL RECIPE - "The Good Huswifes Handmaide for the Kitchin" c.1594 (or 1588) Take three pintes of Beere, put five yolkes of Egges to it, straine them together, and set it in a pewter pot to the fyre, and put to it halfe a pound of Sugar, one penniworth of Nutmegs beaten, one penniworth of Cloues beaten, and a halfepenniworth of Ginger beaten, and when it is all in, take another pewter pot and brewe them together, and set it to the fire againe, and when it is readie to boyle, take it from the fire, and put a dish of sweet butter into it, and brewe them together out of one pot into an other. INGREDIENTS - 3 Pints (1500ml/48oz) of good quality British Ale - 1/4 tsp ground ginger - 1/2 tsp ground cloves - 1/2 tsp ground nutmeg - 1/2 lb (225g) demerara or brown sugar - 5 egg yolks - 1 stick (113g) unsalted butter MODERN METHOD (Based on an interpretation from https://oakden.co.uk/buttered-beere-1588/) - Take 5 yolks and beat them with the demerara or brown sugar until light and frothy. Set aside. - Poor the ale into a saucepan. Try to not create too much foam. Stir in the spices. - Over medium heat, bring the mixture to a boil, then turn down to low and simmer for 2 minutes. For a non-alcoholic drink, leave at medium heat and boil for 20 minutes. - Remove the pot from the heat and stir in the egg and sugar mixture. Then return the pot to low heat until the liquid starts to thicken. Simmer for 5 minutes. - Add in the diced butter and stir until melted. Then froth the buttered beer with a hand whisk and let simmer for 10 minutes. - Remove the saucepan from the heat and allow buttered beer to cool to a warm but drinkable temperature. Then whisk again and serve warm. *This can be served cold by chilling the beer, then mixing it with cold milk (1 part beer/1 part milk) SOURCE: https://oakden.co.uk/buttered-beere-1588/ **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. #butterbeer #butteredbeere #tastinghistory #beer

Learn to bake a medieval cheesecake. In this episode, I make a medieval elderflower cheesecake - a Sambocade. I explore how this dessert is the link between the ancient cheesecake given to Greek Olympians and the modern NY style cheesecake we love today. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS & TOOLS** ELDERFLOWER: https://amzn.to/2IcJiKj CHEESECAKE PAN: https://amzn.to/3bNXZAK LINK TO THE FORME OF CURY: https://amzn.to/31frAAy **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. LINK TO HOW TO MAKE MEDIEVAL CHEESE: https://www.youtube.com/watch?v=vlQZ3NPnoLk&t=24s SAMBOCADE ORIGINAL RECIPE (c.1390) From The Forme of Cury - https://amzn.to/31frAAy Sambocade - Take and make a crust in a trape and take a cruddes and wryng out the wheyze and drawe hem thurgh a stynor. And put in the stynor crustes. Do thereto sugar, the thridde part and somdel whyte of ayren and shake thereinne blomes of elren, and bake it up with curose and messe it forth. MODERN RECIPE (Based on the adaptation in To The King's Taste by Lorna J. Sass) THE CRUST (Based on a recipe from Matt Adlard - https://www.youtube.com/watch?v=VbBQLTLhKyo&t=2s) INGREDIENTS 2 Sticks of Unsalted Butter 160g Icing Sugar 6 Egg Yolks 450g Plain Flour A Pinch of Salt Optional: A tsp of vanilla paste or lemon zest METHOD Sift icing sugar into stand mixer with cubed butter. Beat until smooth. Add egg yolks and beat until incorporated. Add salt and flour and beat on low until just combined into a loose, crumbly dough. Divide dough into two parts and roll each out between two pieces of parchment until ⅛ - ¼ inch thick. Chill for 20 minutes THE FILLING INGREDIENTS 4 Tbsp Heavy Cream 150g Sugar 2 Tbsp Dried Breadcrumbs 6 Egg Whites 3 Tbsp Dried Elderflower OR 6 Tbs Fresh Elderflower https://amzn.to/2IcJiKj 450g Fresh Cheese (or Farmer's Cheese or Ricotta) METHOD Bake pie pastry at 425F for 10 minutes. Let cool. Soak elderflowers in heavy cream for 10 minutes. Push cheese through a strainer with the back of a spoon. Combine cheese, breadcrumbs and elderflower-cream mixture. Add sugar and beat until smooth. Fold in stiff egg whites. Pour mixture into cooled pastry crust. Bake at 375F for 50 minutes or until just set in the middle. Turn off heat and allow to cool in oven with door open for 15 minutes Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 SOURCES The Forme of Cury - By Samuel Pegge - https://amzn.to/3cXBycA To The King's Taste - Lorna J. Sass - https://amzn.to/3bNg2XE Photo Credits: By Jerzy Strzelecki - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=3208546 Achilles - Strings by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100463 Artist: http://incompetech.com/ #medievalcheesecake #tastinghistory #cheesecake #medievalfood

To see how to use this cheese in a Medieval Cheesecake, click here: https://www.youtube.com/watch?v=GCCJ2Qpr1nM I'll show you step by step and give a bit of the history of cheese, from Egypt, to Greece, to WWII and Nixon. Learn how we went from curdled milk in a sheep stomach to the wide world of cheese we know today. While not strictly medieval, this cheese (Green Cheese, Farmer's Cheese or Cottage Cheese) is perfect to use in medieval recipes, which I'll be doing in the next episode when I make a medieval cheesecake called a Sambocade. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 RECIPE Ingredients: 1 Gallon of Whole Milk (not ultra-pasteurized) 2 tsp Salt 1/3 cup Lemon Juice (about 2 lemons) 1/4 cup White Wine Vinegar (more as needed) Tools: Colander Cheese Cloth (or butter muslin) Dutch Oven or Stock Pot Spatula Thermometer Method: 1. Line colander with 3 or 4 layers of cheese cloth (or 1 layer of butter muslin) and place in sink. 2. Combine vinegar and lemon juice and set aside. 3. Heat milk and salt in dutch oven or stock pot over medium-high heat, stirring frequently to prevent scorching, until thermometer hits 185F. 4. Remove pot from heat and slowly stir in lemon juice mixture and milk begins to curdle (about 15 seconds). Then let sit undisturbed for 10 minutes. If curds do not fully separate, stir in 1 tablespoon vinegar and let sit another 3 minutes. Repeat if necessary. 5. Gently poor curds and whey into prepared colander and allow whey to drain (about 8-10 minutes). 6. Gently transfer the cheese to a large bowl and mix in any remaining whey. Refrigerate about 2 hours, or up to 2 days. (It can be kept up to 5 days, but will start to dry after 2) This cheese can be used in many recipes including the medieval cheesecake (Sambocade) I'll be making on the next episode. It can also be eaten plain or with a bit of honey. Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Music Credits: Bourree 4th Lute Suite Exzel Music Publishing (freemusicpublicdomain.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ #medievalfood #tastinghistory #cheesemaking