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Tasting History with Max Miller
Season 2020 • Episode 18 • Oldest Cookbook in the West - APICIUS - Ancient Roman Mussels
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Tasting History with Max Miller Season 2020, Episode 18: Oldest Cookbook in the West - APICIUS - Ancient Roman Mussels
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Episodes
48 episodesHow to Make Medieval Cheese
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.
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Baking A Medieval Cheesecake - The History of the Sambocade
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.
12 min
Making 400 Year Old Buttered Beere
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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Cooking Medieval Dessert for Lent: Bruet of Almaynne in lente
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.
10 min
Apple Muse for the Plague - The Four Humors
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Weird Cures for the Black Plague - Candied Horseradish
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What does a 1920s BIRTHDAY CAKE taste like?
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How to Make a MEDIEVAL TRENCHER - Torte Bread
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Cooking A CAPON Dish For A Medieval King - Sweet Measure
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Making Medieval Fig Spread - Rapé - History of the Fig
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Making a Medieval TART DE BRY (Brie Tart) - Brie: The King of Cheese
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Anglo-Saxon Oatcakes - How Not To Burn King Alfred's Cakes
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The Softest Bread In England - How To Make 18th Century Sally Lunn Buns
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How to Bake Medieval Rastons - The Life of a Miller
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History's Fluffiest Dessert! - Everlasting Syllabub
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Cooking from THE FORME OF CURY: England's First Cookbook - Galyntyne Sauce
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I finally made GARUM - Ancient Rome's favorite condiment
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Oldest Cookbook in the West - APICIUS - Ancient Roman Mussels
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A Tart to Topple a King - Lombardy Custard
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A Dish for the First 4th of July... and why it should be on the 2nd.
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The Poisonous History of Tomatoes - Pomodori Farciti all’Erbette (1773)
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The Bread of ANCIENT ROME - Pompeii's Panis Quadratus
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Civil War Bread Pudding
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Payasam - Medieval India & Dessert for the King
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The Wonderful History of Pancakes
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Loseyns - Medieval English Lasagna!
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The Strange Flavor of Parthian Chicken from Ancient Rome
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FARTS OF PORTINGALE - A Shakespearean Treat
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Quesadillas Cernidas & Aztec Maize
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Precedella - 1500's Pretzels made with Wine
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Figgy Pudding - A Victorian Christmas Tradition
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Celebrating Saturnalia with Cato's Globi
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Eggnog: A Christmas History
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