Quotulatiousness

December 27, 2021

Celebrating Saturnalia with Cato’s Globi

Filed under: Europe, Food, History — Tags: , , , , , — Nicholas @ 04:00

Tasting History with Max Miller
Published 15 Dec 2020

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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
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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/…

#tastinghistory #saturnalia #globi #romancooking

December 21, 2021

Figgy Pudding | A Victorian Christmas Tradition

Filed under: Britain, Food, History — Tags: , , , — Nicholas @ 04:00

Tasting History with Max Miller
Published 1 Dec 2020

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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

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/…
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/…
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/

“Rondo for harp” – Mike Harper

#tastinghistory #christmaspudding #figgypudding

November 27, 2021

Making a Medieval TART DE BRY (Brie Tart) | Brie: The King of Cheese

Filed under: Britain, Food, France, History, Humour — Tags: , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 28 Apr 2020

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). Its flavor is nearly as rich as the history of the cheese that goes into it, and in this episode I will explore both.

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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)
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…

PHOTOS
Abbaye Notre-Dame-de-Jouarre – Fredlesles CC BY-SA (https://creativecommons.org/licenses/…)
By J. Chéreau – Musée de la Révolution française, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
A carriage underside has broken sending the occupants flying Wellcome / CC BY (https://creativecommons.org/licenses/…)
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/…)
Stracchino – Cvezzoli / CC BY-SA (https://creativecommons.org/licenses/…)
Brie cheese with fresh thyme on black background – Marco Verch / CC BY-SA 2.0 (https://flickr.com/photos/160866001@N…)

#brie #cheese #medieval #medievalfood #tastinghistory #medievalrecipes

November 7, 2021

Making 400 Year Old Buttered Beere

Filed under: Britain, Food, History — Tags: , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 10 Mar 2020

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.

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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-1…)
– 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-1…

**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

November 3, 2021

1915 Yorkshire Parkin for Bonfire Night

Filed under: Britain, Food, History — Tags: , , , , , , — Nicholas @ 04:00

Tasting History with Max Miller
Published 2 Nov 2021

Thank you to my Patreon Patrons – https://www.patreon.com/tastinghistory
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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/…

**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

October 31, 2021

Soul Cakes & Trick-or-Treating

Filed under: Britain, Food, History, Religion — Tags: , , , , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 30 Oct 2020

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
Follow Tasting History here:
Instagram: https://www.instagram.com/tastinghist…
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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.

#tastinghistory #halloween #soulcakes

October 13, 2021

500 Year Old Apple & Cheese Pie

Filed under: Britain, Food, Germany, History, USA — Tags: , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 12 Oct 2021

Use my exclusive link here https://cen.yt/TradeTastingHistory4 to get your first bag from Trade Coffee for free.

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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/Medieva…

**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/…, via Wikimedia Commons

#tastinghistory #applepie

October 9, 2021

The London Gin Craze and Beyond

Filed under: Britain, Europe, Health, History, USA — Tags: , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 26 Jan 2021

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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Ketchup with Max: https://www.youtube.com/channel/UC1DL3SXDAdrQs2WE4AMD4Sw

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/…
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/

#tastinghistory #gin #cocktail #gincraze

September 26, 2021

I finally made GARUM | Ancient Rome’s favorite condiment

Filed under: Europe, Food, History — Tags: , , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 9 Jun 2020

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

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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-s…

The rise and reorganization of the Pompeian salted fish industry – Steven Ellis: https://www.academia.edu/678386/The_r…

**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…

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.

Music Credit
“Gigue” From 3rd Cello Suite
Exzel Music Publishing (freemusicpublicdomain.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/b…

Photo Credits
chef PNG Designed By CHENXIN from https://pngtree.com/
Garum Mosaic – Claus Ableiter / CC BY-SA (https://creativecommons.org/licenses/…)
Adana Mosaic – Dosseman / CC BY-SA (https://creativecommons.org/licenses/…)
Galen – Wellcome Collection / CC BY (https://creativecommons.org/licenses/…)
Snails Mosaic – Carole Raddato from FRANKFURT, Germany / CC BY-SA (https://creativecommons.org/licenses/…)
Seneca & Nero – By Eduardo Barrón – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…

#tastinghistory #garum #ancientrome #foodhistory

September 8, 2021

500 Year-Old Pizza VS Today

Filed under: Europe, Food, History, Humour, Italy — Tags: , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 25 May 2021

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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=o4Ymv…
Tomato Video: https://www.youtube.com/watch?v=beBQg…
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.

Subtitles: Jose Mendoza

PHOTO CREDITS
Stuffed pizza from Giordano’s: By TNVWBOY – https://www.flickr.com/photos/tnvwboy…, CC BY 2.0, https://commons.wikimedia.org/w/index…
Lombardi’s Pizza: By Beyond My Ken – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
Sushi Pizza: Quinn Dombrowski from Berkeley, USA, CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Pizza Bagels: Mike Mozart https://www.flickr.com/photos/jeepers…

MUSIC CREDITS
“Bushwick Tarentella” – Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/…
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/

#tastinghistory #pizza

August 24, 2021

Aztec Chocolate – Blood & Spice

Filed under: Americas, Europe, Food, History — Tags: , , , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 9 Mar 2021

Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
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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.

Subtitles: Jose Mendoza

PHOTO CREDITS
Metate et Mano: Yelkrokoyade, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Olmec Head No 3: By Maribel Ponce Ixba (frida27ponce) – Flickr, CC BY 2.0, https://commons.wikimedia.org/w/index…

#tastinghistory #aztec #chocolate

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