Tasting History with Max Miller
Season 2020
Love Food? Can't get enough of History? Then you've come to the right place. Every Tuesday, Max Miller shows you how to make a different historic dish while exploring the history surrounding it.
Where to Watch Season 2020
48 Episodes
- Baking A Medieval Cheesecake - The History of the SambocadeE2
Baking A Medieval Cheesecake - The History of the SambocadeIn 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. - Cooking Medieval Dessert for Lent: Bruet of Almaynne in lenteE4
Cooking Medieval Dessert for Lent: Bruet of Almaynne in lenteI 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. - Apple Muse for the Plague - The Four HumorsE5
Apple Muse for the Plague - The Four HumorsAs 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. - Weird Cures for the Black Plague - Candied HorseradishE6
Weird Cures for the Black Plague - Candied HorseradishAs 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. - Cooking A CAPON Dish For A Medieval King - Sweet MeasureE9
Cooking A CAPON Dish For A Medieval King - Sweet MeasureHave 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. - Making Medieval Fig Spread - Rapé - History of the FigE10
Making Medieval Fig Spread - Rapé - History of the FigThe 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. - Making a Medieval TART DE BRY (Brie Tart) - Brie: The King of CheeseE11
Making a Medieval TART DE BRY (Brie Tart) - Brie: The King of CheeseThis 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. - Anglo-Saxon Oatcakes - How Not To Burn King Alfred's CakesE12
Anglo-Saxon Oatcakes - How Not To Burn King Alfred's CakesIf 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. - The Softest Bread In England - How To Make 18th Century Sally Lunn BunsE13
The Softest Bread In England - How To Make 18th Century Sally Lunn BunsOne 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. - History's Fluffiest Dessert! - Everlasting SyllabubE15
History's Fluffiest Dessert! - Everlasting SyllabubThis 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. - Cooking from THE FORME OF CURY: England's First Cookbook - Galyntyne SauceE16
Cooking from THE FORME OF CURY: England's First Cookbook - Galyntyne SauceThe 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. - I finally made GARUM - Ancient Rome's favorite condimentE17
I finally made GARUM - Ancient Rome's favorite condimentIn 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. - Oldest Cookbook in the West - APICIUS - Ancient Roman MusselsE18
Oldest Cookbook in the West - APICIUS - Ancient Roman MusselsFried 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. - A Tart to Topple a King - Lombardy CustardE19
A Tart to Topple a King - Lombardy CustardWhile 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. - A Dish for the First 4th of July... and why it should be on the 2nd.E20
A Dish for the First 4th of July... and why it should be on the 2nd.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. - The Poisonous History of Tomatoes - Pomodori Farciti all’Erbette (1773)E21
The Poisonous History of Tomatoes - Pomodori Farciti all’Erbette (1773)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. - The Bread of ANCIENT ROME - Pompeii's Panis QuadratusE22
The Bread of ANCIENT ROME - Pompeii's Panis QuadratusIn 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. - Precedella - 1500's Pretzels made with WineE33
Precedella - 1500's Pretzels made with WinePretzels & 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.