Tasting History with Max Miller - Season 2020

How to Make Medieval Cheese

Feb 25, 2020

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.

View Details 7 MIN

2

EP 2

Baking A Medieval Cheesecake - The History of the Sambocade

Mar 3, 2020

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.

View Details 12 MIN

3

EP 3

Making 400 Year Old Buttered Beere

Mar 10, 2020

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.

View Details 9 MIN

4

EP 4

Cooking Medieval Dessert for Lent: Bruet of Almaynne in lente

Mar 17, 2020

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.

Season 2020

Comments 0

Episodes

How to Make Medieval Cheese

Baking A Medieval Cheesecake - The History of the Sambocade

Making 400 Year Old Buttered Beere

Cooking Medieval Dessert for Lent: Bruet of Almaynne in lente

Apple Muse for the Plague - The Four Humors

Weird Cures for the Black Plague - Candied Horseradish

What does a 1920s BIRTHDAY CAKE taste like?

How to Make a MEDIEVAL TRENCHER - Torte Bread

Cooking A CAPON Dish For A Medieval King - Sweet Measure

Making Medieval Fig Spread - Rapé - History of the Fig

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

Anglo-Saxon Oatcakes - How Not To Burn King Alfred's Cakes

The Softest Bread In England - How To Make 18th Century Sally Lunn Buns

How to Bake Medieval Rastons - The Life of a Miller

History's Fluffiest Dessert! - Everlasting Syllabub

Cooking from THE FORME OF CURY: England's First Cookbook - Galyntyne Sauce

I finally made GARUM - Ancient Rome's favorite condiment

Oldest Cookbook in the West - APICIUS - Ancient Roman Mussels

A Tart to Topple a King - Lombardy Custard

A Dish for the First 4th of July... and why it should be on the 2nd.

The Poisonous History of Tomatoes - Pomodori Farciti all’Erbette (1773)

The Bread of ANCIENT ROME - Pompeii's Panis Quadratus

Making Hippocras at Home - Medieval Spiced Wine

Civil War Bread Pudding

KYKEON - The Drink of Greek Heroes

Payasam - Medieval India & Dessert for the King

The Wonderful History of Pancakes

Loseyns - Medieval English Lasagna!

The Strange Flavor of Parthian Chicken from Ancient Rome

FARTS OF PORTINGALE - A Shakespearean Treat

Quesadillas Cernidas & Aztec Maize

Yuanxiao from the Ming Dynasty

Precedella - 1500's Pretzels made with Wine

Spartan BLACK BROTH - Melas Zomos

Scappi's Renaissance Herb Torte

The History of Sugar Part 1 - Medieval Arabian Pistachio and Rose Candy

The History of Sugar Part 2 - Victoria Punch

Soul Cakes & Trick-or-Treating

Silphium: The Lost Aphrodisiac of Ancient Rome

Making Medieval Mead like a Viking

Pumpion Pie from 1670

What Did Medieval Peasants Eat?

Figgy Pudding - A Victorian Christmas Tradition

Unwrapping Aztec Tamales - The Tamale Wars

Celebrating Saturnalia with Cato's Globi

Making Medieval Gingerbread

Eggnog: A Christmas History

A 4000 Year Old Recipe for the Babylonian New Year

Rewatching

Drop

Watch History

Create new list