Tasting History with Max Miller
Published 27 Sep 2022
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September 28, 2022
Pemmican: History’s Power Bar
September 23, 2022
Lessons from the Eighteenth Century for the Russo-Ukraine conflict
In Strategika, Edward Luttwak considers what lessons can be drawn from wars of the past to help inform the ongoing Russian invasion of Ukraine:
Every war must end, but no war need end quickly — neither world war makes it to the top ten in longevity. The nearest parallel to the Ukraine war – the Dutch War of Independence (1568–1648), fought between a smaller but more advanced nation, and the world-spanning Spanish Empire, the superpower of the age – persisted for eighty years because the Spanish kept losing, but there was so much ruination in that declining power.
In our own days, expeditionary wars fought against enemies far away who could hardly fire back, lasted for many years as the different war-ending theories promoted by fashionable generals were tried seriatim to no avail, till the day when evacuation was preferred even if utterly ignominious.
The eighteenth-century wars fought by rival European monarchs who could all converse in French with each other, were enviously admired in the bloody twentieth century, because they allowed much commerce and even tourism to persist — utterly unimaginable even in Napoleon’s wars, let alone the two world wars — and because they ended not in the utter exhaustion of the collapsing empires of 1918, nor in the infernal destructions of 1945, but instead by diplomatic arrangements politely negotiated in-between card games and balls. The 1763 Treaty of Paris that ended the Seven Years’ war and French America, inadvertently opening the way for the American republic, was not drafted by the victorious British Prime Minister Lord Bute, but by his very good friend the French foreign minister Étienne-François de Stainville, duc de Choiseul, who solved the three-way puzzle left by the French defeat by paying off Spain with Louisiana, Britain with money-losing Canada, and regaining the profitable sugar islands for France, which still has them.
And instead of the winners charging the losers with incurable bellicosity as Versailles did with Germany, or stringing them up individually as war criminals, as in the ending of twentieth-century wars, eighteenth-century winners were more likely to console the losers just short of “better-luck next time” — and in a century in which there was war every single year without exception from 1700 to 1800, if one war ended another necessarily started or at least persisted, allowing a “next time” soon enough.
By contrast, the ensuing nineteenth-century wars held no lessons at all for the twentieth century, which was equally bereft of a Napoleonic superman at the start and ample tropical lands easily conquered later on, while the Crimea expedition in the middle was mostly a counter-example of how not to wage war, and the Franco-Prussian war was just as sterile: all it proved was that there really was only one Helmuth von Moltke who could win wars by parsimonious force, unlike his homonymous nephew who lost a five-year war in its first five weeks; and that there really was only one Otto von Bismarck, who crowned his incomplete 1871 unification of German lands by refusing to complete it by unifying all Germans as the Italians were unified, lest the world combine to make a bigger Germany smaller.
Clearly only the eighteenth-century precedents apply to the Ukraine War. Neither Putin nor Zelensky speaks French but neither needs it to converse in their Russian mother-tongue, and if they do not actually talk (Putin demurely said that he could not possibly be expected to negotiate with Kiev’s drug addicts and Neo Nazis), their officials certainly can, and do so often.
When it comes to the persistence of commerce in war — the habit that Napoleon wanted to break with his Blocus Continental against British exports — every day Russian gas flows to the homes and factories of Ukraine on its way into Western Europe, with Ukraine transferring money to Russia every day, even as it attacks its faithful customer. And, Ukrainian wheat is now shipped past Russian navy vessels to reach the hungry Middle East, after a negotiation unthinkable in twentieth-century wars, or in Napoleon’s either.
In Russia, sanctions have certainly diminished easy access to imported luxuries in local franchised shops, but they still arrive via Turkey at a slight premium … or discount depending on the previous Moscow markup. All over Russia the sanctions have been felt in all sorts of ways because the country was actually more internationalized than anyone realized, including Putin no doubt (arriving in Tomsk at 0600 one winter morning at a temperature of minus infinity, the one place to eat was McDonalds).
But unlike China, which must choose between fighting and eating protein — some 90% of its chicken, pork, and beef is raised on imported cereals plus some 150 million metric tons of soya per annum from U.S. and Canadian Pacific ports, or the Atlantic ports of Brazil and Argentina that would be an ocean too far for China-bound vessel – Russia produces all its own staple foods and can therefore fight and eat indefinitely, and neither does it import any energy as China must.
In other words, just as Russian propaganda has claimed from day one, the sanctions cannot stop the war materially, even if they played a large role in the flight of tens of thousands of elite Russians, once again diminishing the human capital of the largest European nation, as the Bolsheviks and Civil War did a century ago, and the opening of borders did again a generation ago.
It is a problem that the sanctions, which end the war by stopping Russia, might cause defections from the Western camp if the winter happens to be unusually cold, a subject on which Angela Merkel – so enthusiastically applauded for closing nuclear power stations and preferring Russian piped gas over American and Qatari liquified gas – has remained strangely silent.
September 21, 2022
The Medieval Saint Diet
Tasting History with Max Miller
Published 20 Sep 2022
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September 14, 2022
Marmite Dynamite Limited Edition — Tasting (Also Re-Tasting The Others, With A Spoon)
Atomic Shrimp
Published 20 Mar 2021More Marmite – I couldn’t get hold of a jar of this for the group tasting last week, but here it is now!
Here’s the previous video: https://youtu.be/MjrBTcnnK6c
September 7, 2022
The Original Caesar Salad from Mexico
Tasting History with Max Miller
Published 6 Sep 2022
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Tamale Pie: What did WW2 Food Ration Stamps Look Like?
YesterKitchen
Published 3 Nov 2019I hope you enjoy this special trip back in food history!! WW2 brought food rationing to America and American housewives needed recipes to accommodate the scarcity. Never fear, warm, hearty dishes such as this were created to feed the nation. This Tamale Pie is classic war ration cooking and is just YUM!
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September 6, 2022
Add the traditional English pub to the endangered list
There is nothing to match the warm, cozy comfort of a proper English pub*, especially on those cold, wet days as evening falls. Traditional pubs have been struggling for some time as British preferences in entertainment, drinking, and dining have become more cosmopolitan over the years. The raw numbers of pubs has declined year-over-year for decades, but it’s looking like the winter of 2022/23 may be the worst time for pubs in living memory:

“The Prospect of Whitby ; Pub London” by Loco Steve is licensed under CC BY-SA 2.0 .
Simon Pegg’s wise counsel in Shaun of the Dead – “Go to the Winchester, have a nice, cold pint, and wait for all this to blow over” – has long been shared in GIF form whenever a new crisis springs into view.
Chillingly, this time next year, that may no longer be an option. To the Great British pub, the winter energy crisis represents an existential threat. And on the back of two years drifting in purgatory under lockdown, many pubs are facing a war of extermination.
The trade publication for pubs, the Morning Advertiser, makes for especially grim reading at the moment. Its pages are dominated by the energy crisis. It suggests that without urgent government intervention, more than 70 per cent of existing licensed premises will not survive the winter.
One “wet-led” pub – that is, a pub-pub (one that relies on the sale of alcohol to remain viable, rather than on burger stacks and artisan chips served on a slate hubcap) – illustrates this plight all too clearly. Until this summer, it had been paying 14p per electricity unit on a fixed energy contract. But it has now been quoted 83p a unit. It is hard to imagine any cost that could rise so vertically without dealing a mortal blow to a business balanced on the edge of viability. And it’s not as if heating and energy are optional extras during the winter. This is not a thriller, this is a snuff movie.
Pubs have always faced challenges, of course, going right back to the Civil War and the mirthless interregnum. Thanks to Cromwell’s war on harmless pastimes – such as bear-baiting, whoring and dice – you will rarely see him honoured on pub signs in the way you see a Royal Oak or a King’s Arms.
The First World War famously saw the introduction of last orders. This was to keep munitions workers working. It was one of those temporary, emergency measures that, like income tax, proved oddly barbed once in the flesh of the state. As the 20th century wore on, rationing and oil shocks tightened belts. And then, under Thatcher, the rise of restaurants, wine bars and other sub-pub drinking options diffused the economic benefit of those re-loosened belts.
Drink-driving legislation and smoking bans delivered a slow-motion one-two that left many well-established premises, especially in rural locations, reeling. And in the background, the steady drip-drip of anti-drinking propaganda from bodies such as Public Health England (now rebranded as the Health Security Agency) has done its damage, too. The public-health lobby sees drinking only in terms of abuse, while ignoring the social benefits, the knitting-together, the public mental health of England that the public house affords.
* The Scots and the Welsh may have issues with this, but based on my experiences of drinking and dining in pubs in all three countries, it’s the English pub by a country mile. Welsh pubs can be pleasant, but Scottish pubs outside Edinburgh remind me of grim old Ontario bars back when Ontario was still just emerging from the post-Prohibition no-fun-on-Sunday Orange Lodge era (“We’ll let you drink, but you must be made to feel guilty for it!”).
August 24, 2022
A History of Ice Cream | A Recipe from 1789
Tasting History with Max Miller
Published 29 Jun 2021
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August 10, 2022
Coca de Sant Joan & the Fires of Saint John’s Eve
Tasting History with Max Miller
Published 22 Jun 2021
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August 7, 2022
You will own nothing … and we don’t care if you like it or not, prole
David Solway, reposted at Brian Peckford’s site, gives us a glimpse of the future the Davos crowd want for all us lesser beings:
The much-circulated slogan “You will own nothing, and you will be happy” was coined by Danish MP Ida Auken in 2016 and included in a 2016 essay published by the purveyors of the so-called “Great Reset” at the World Economic Forum (WEF) headquartered in Davos, Switzerland. It is, of course, only half true. Nonetheless, the phrase is certainly apt and should be taken seriously. For once the Great Reset has been put in place, we will indeed own nothing except our compelled compliance.
The world’s farmers and cattle raisers, deprived of their livelihoods on the pretext of reducing nitrogenic fertilizers and livestock-produced methane, will own next to nothing. Meat and grain will become increasingly rare and we will be dining on cricket goulash and mealworm mash, an entomorphagic feast. We will be driving distance-limited electric vehicles rented from the local Commissariat and digitally monitored by Cyber Central — assuming we will still be allowed to drive. Overseen by a cadre of empowered financial managers who can “freeze” our assets at any time, we will possess bank accounts and credit ratings, but they will not be really ours.
Subject to a conceptual misnomer that is nothing but a vacuous abstraction, we will have become “stakeholders” — the WEF’s Klaus Schwab’s favorite word — with no real stake to hold apart from a crutch. In fact, what Schwab’s “stakeholder capitalism” really means, as Andrew Stuttaford explains at Capital Matters, is “transferring the power that capitalism should confer from its owners and into the hands of those who administer it.”
Should the Great Reset ever be fully implemented, we will have been diminished, as Joel Kotkin cogently argues in The Coming of Neo-Feudalism, to the condition of medieval serfs, or reduced to the status of febrile invalids, like those in Thomas Mann’s The Magic Mountain, which, as it happens, was also set in Davos. As Mann ends his novel, addressing his main character Hans Castorp: “Farewell, Hans … Your chances are not good. The wicked dance in which you are caught up will last many a little sinful year yet, and we will not wager much that you will come out whole.”
Modern-day Castorps, we will indeed own nothing, and most assuredly, we will not be happy. As Schwab writes in his co-authored Covid-19: The Great Reset, people will have to accept “limited consumption”, “responsible eating”, and, on the whole, sacrificing “what we do not need” — this latter to be determined by our betters.
What strikes me with considerable force is the pervasive indifference or cultivated ignorance of the general population respecting what the Davos cabal has in store for them. A substantial number of people have never heard of it. Others regard it as just another internet conspiracy — though it is not so much a conspiracy since it is being organized in full sight. The majority of “fact-checkers” and hireling intellectuals wave it away as a right-wing delusion.
Making an International Standard Cup of Tea
Tom Scott
Published 9 Apr 2018As far as I can find, no-one has actually made a International Standard Cup of Tea — ISO 3103 or BS 6008 — for the internet before. Lots of people have talked about it, but that’s easy. Making one? That requires precision … and some specialist equipment.
You can buy a professional tea tasting set from this Amazon UK affiliate link: https://amzn.to/2qfbxyr
Thanks to Morag Hickman for letting me borrow her workshop for last-minute filming! She makes beautiful jewellery, like ring-keepers, dragon necklaces and rings that looks like ocean waves: https://etsy.com/shop/Errant
Update: someone has found an earlier ISO cup of tea on the internet, as part of a German video on tea tasting: https://www.youtube.com/watch?v=utwwk…
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July 28, 2022
The History of American Chip Flavors
J.J. McCullough
Published 2 Apr 2022The story of chips is the story of America.
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July 5, 2022
Dijon mustard … made from Canadian and Ukrainian mustard seeds
In the New English Review, Theodore Dalrymple explains why Europeans have been experiencing higher shelf prices and shortages for Dijon mustard recently, over and above the ordinary supply chain disruptions of the pandemic years we’ve all had to get used to:
Among myriad smaller consequences of that war is an acute mustard shortage in France. Mustard has all but disappeared from supermarket shelves, having first increased in price dramatically. This has surprised everyone who lazily assumed that Dijon mustard came from Dijon. Why should a war waged in Ukraine lead to the disappearance of mustard throughout France? After all, the famous brands, familiar to everyone, proudly announce on their labels that they are Dijon mustard. Can there be anything more French than Dijon mustard?
Perhaps the mustard is elaborated in Dijon, but the mustard seed, it turns out to everyone’s surprise, is imported from Canada and Ukraine. Apparently, Canada has seen a disastrous harvest of mustard seed, while there is no need to explain the shortage in Ukraine. Dijon mustard is about as local to Dijon as a modern soccer team is local to the city in which it has its stadium.
What is striking about this mustard crisis, unimportant except to those trying to make a proper vinaigrette or lapin à la moutarde, is its revelation of a perennial aspect of social psychology: namely, a resort to conspiracy theory. For some say that there is not really any mustard shortage at all — that mustard has disappeared from supermarket shelves because the supermarket chains are hoarding it, that they have a plentiful supply in their warehouses and will release it little by little, thereby profiteering by the resultant high prices. The war in Ukraine is only a pretext.
This is an old, indeed medieval, trope in times of shortage. There may well have been times, of course, when people really did hoard for the purposes of profiteering, but people rarely hoard something that is in abundant supply.
Yet many people require no evidence or proof to believe in the hoarding story. Does it not, after all, stand to reason? Do not merchants try to maximize their profits, and is hoarding not an easy way to do so? Practically all the mustard in France is sold in supermarkets — themselves a cartel that could easily agree to remove the product from the shelves. Surely no further evidence is needed.
July 4, 2022
A Dish for the First 4th of July … and why it should be on the 2nd
Tasting History with Max Miller
Published 30 Jun 2020While 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.
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Organic Nut Milk Bag: https://amzn.to/3i6D3sh
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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=DjrGc…
The Martha Washington Cook Book: A Compendium of Cookery and Reliable Recipes: https://amzn.to/38dRwhz
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MENTIONED LINKS
Everlasting Syllabub: https://www.youtube.com/watch?v=CQksG…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 WaterMETHOD
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/…)MUSIC CREDITS
Record Scratch – Raccoonanimator https://freesound.org/s/160909/#tastinghistory #colonialcooking #4thOfJuly #IndependenceDay
June 22, 2022
The Day the Viking Age Began
Tasting History with Max Miller
Published 21 Jun 2022For 15% off your first order with Porter Road, click the link https://porterroad.com/MAXMILLER
VIKING BLOD MEAD: https://bit.ly/meadandmore
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Anglo Saxon Chronicle: https://amzn.to/3tBBoCx
The Oxford History of the Vikings by Peter Sawyer: https://amzn.to/3zElwmlRECIPE
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) mead1. 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/…, via Wikimedia Commons
Disneyland: Sean MacEntee via Flickr, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
France Relics: Dennis Jarvis via Flickr, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Holy Island Sunrise (again): By Chris Combe from York, UK – CC BY 2.0, https://commons.wikimedia.org/w/index…
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/vro… and other maps., CC BY-SA 3.0, https://creativecommons.org/licenses/…” rel=”noopener” target=”_blank”>https://commons.wikimedia.org/w/index…
Lindisfarne Priory Ruins: Nilfanion, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Statue of Rollo: By Delusion23 – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…MUSIC
Battle of the Creek by Alexander Nakarada (www.serpentsoundstudios.com)
Licensed under Creative Commons BY Attribution 4.0 License
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