Tasting history : explore the past through 4,000 years of recipes

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Author:

Miller, Max, 1983- author.

Volkwein, Ann, author.

Bui, Andrew, photographer.

Genre:

Cookbooks.

Recipes.

Cookbooks. (OCoLC)fst01752725

History. (OCoLC)fst01411628

Recipes. (OCoLC)fst01424190

Abstract:

"What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes"-- Provided by publisher

Edition:

First Simon Element hardcover edition.

ISBN:

9781982186180

Physical Description:

255 pages : illustrations (chiefly color) ; 24 cm

Subject Term:

Cooking -- History.

Food habits -- History.

Cooking (OCoLC)fst01754966

Food habits. (OCoLC)fst00930807

Contents:

Introduction -- The ancient world -- The British Isles -- Continental Europe -- The Near & Far East -- The new world.

Added Author:

Volkwein, Ann,

Bui, Andrew,

Personal Author:

Miller, Max, 1983- author.

Title:

Tasting history : explore the past through 4,000 years of recipes

Available:*

Library	Shelf Number	Material Type	Status
Searching... Hattiesburg Library	641.509 MILLER	Book	Searching... Unknown

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Summary

NEW YORK TIMES BESTSELLER

Begin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller.

What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes such as:

Tuh'u: a red beet stew with leeks dating back to 1740 BC Globi: deep-fried cheese balls with honey and poppy seeds Soul Cakes: yeasted buns with currants from circa 1600 Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 And much more.
Including the original recipe and Miller's modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.

Author Notes

Food and lifestyle writer/editor Ann Volkwein has written books including The Healthy Table (with Luiz Ratto), The Arthur Avenue Cookbook, and Chinatown New York. She worked as a culinary producer for Food Network and has edited for The Explorers Journal and Cooking.com.

(Bowker Author Biography)

Reviews (3)

Publisher's Weekly Review

YouTuber Miller offers modern recipes inspired by historical fare in his innovative debut. A brief history lesson prefaces each recipe, as with the original instructions for the Egyptian-inspired dessert tiger nut cake, which were drawn on the walls of the tomb of Rekhmire, a chief adviser to pharaohs during the 18th dynasty, or the recipe for mead, which notes that in Norse mythology, the beverage "bestows power" on the consumer. Many of the recipe titles bear entertaining names, as in "Farts of Portingale," an English dish of minced lamb balls that was served at a feast in 1504 to celebrate the appointment of the new archbishop of Canterbury. Elsewhere, a bread pudding recipe nods to the American Civil War doctor who wrote a nutrition guide for soldiers recovering in the hospital, and a raspberry rhubarb recipe is credited to a formerly enslaved Pullman porter. Throughout, Miller skillfully balances history with tantalizing recipes, and manages to make even ancient fare accessible with suggested ingredient substitions and an inviting tone. The result is a fascinating outing that will entice history buffs and home cooks alike. Agent: Jim Stein, Innovative Artists. (Apr.)

Booklist Review

Food historians often chronicle ancient recipes with a sense of awe and mystery, marveling at odd, antique ingredients and nebulous, perplexing directions. Not Max Miller. Delving deeply into ancient foods, Miller has scoured old documents to produce cogent directions for recreating ancestral dishes in contemporary kitchens. For today's athletes determined to emulate Spartan warriors' achievements, he suggests a "black broth" from 400 BCE. It's archaic but achievable, and Miller assures that this bloodenhanced soup actually tastes good. Roman Empire dishes depend in the present day on Asian fish sauce to replace classic garum. Elizabethan gingerbread with a quaff of mead came by more than a millennium later. Modern cooks will be surprised by ancient foodstuffs' reliance on sugar and sweet spices (cinnamon, cloves, nutmeg) that figure in fourteenthcentury lasagna. Samosas from the 1500s vary little from today's Indian appetizers. A great sense of humor tempers Miller's erudition and encourages curious cooks to serve up some of these historical foods to entertain families and guests and provoke dinner table conversation. The popularity of Miller's YouTube videos will create demand for this cookbook. Includes helpful color photographs.

Library Journal Review

Miller, a widely successful YouTube personality, explores food and drink within specific time periods. Essentially, he teaches history through the lens of culinary offerings from Babylon circa 1740 BCE to 1914 Texas. This volume, his first book, codifies the contents of his channel in five chapters containing recipes from the ancient world, British Isles, Continental Europe, Near and Far East, and New World. He includes recipes from biblical times to just before World War I. Each chapter begins with a quote from a contemporary figure on a matter relating to the recipe, the history behind the recipe, and straightforward instructions for the food or drink discussed. Miller writes in an engaging style, and the book's production, including illustrations and photographs, makes this a visually appealing volume as well. The history surrounding each recipe is well researched and lends an appealing backstory for the accompanying set of instructions. VERDICT A wonderful contribution to the teaching of social history through the culinary pleasures of the day. Great for anyone who enjoys cooking or history.--Jacqueline Parascandola

Preface	9
Introduction	10
The Ancient World
Stew of Lamb Babylon, c. 1740 BC	16
Tuh'u Babylon, c. 1740 BC	19
Tiger Nut Cake Egypt, c. 1400 BC	22
Kykeon Ancient Greece, c. 700 BC	26
Melas Zomos (Spartan Slack Broth) Sparta, c. 400 BC	28
Epityrum The Roman Republic, c. 160 BC	31
Globi The Roman Republic, c. 160 BC	34
Placenta The Roman Republic, c. 160 BC	38
Puls The Roman Empire, c. 2nd century	42
In Mitulis (Mussels) The Roman Empire, c. 1st to 4th century	44
Patina de Paris (Patina of Pears) The Roman Empire, c. 1st to 4th century	47
Sauce with Herbs for Fried Fish	49
The Roman Empire, c. 1st to 4th century
Pull urn Parthicum (Parthian Chicken)	53
The Roman Empire, c. 1st to 4th century
Vitellian Piglet The Roman Empire, c. 1st to 4th century	55
The British Isles
Mead England, c. 1300	60
Gingerbread England, c. 14th century	64
Douce Ame (Capon in Milk and Honey) England, c. 1390	68
Rapey England, c. 1390	72
Tart de Bry England, c. 1390	74
Hippocras England, c. 1390	79
Dillegrout or Bardolf England, c. 1425	81
Crustade Lombarde England, c. 1450	84
Farts of Porting ale England, 1597	88
Soul Cakes England, c. 1600	90
Pancakes England, 1658	93
Pumpion Pie England, 1670	95
Everlasting Syllabub England, 1747	97
Parmasan Cheese Ice Cream England, 1789	99
Sally Lunn Buns England, 1826	102
Christmas Pudding England, 1845	104
Sea Biscuits (Hardtack) England, 1815	109
Stobhach Gaedhealach (Irish Stew) Ireland, c. 1900	112
Simnel Cake England, 1914	116
Continental Europe
Lasagne Italy, c. 1300	124
Black Porée France, c. 1393	128
A Tart of Apples Germany, c. 1553	130
Torta d'Herbe Communi Italy, 1570	133
Pumpkin Tourte Italy, 1570	138
Beef with Garlic Harvester Sauce Transylvania, 1580	141
Precedella Germany, 1581	145
Lemonade France, 1651	148
Potage d'Onions au Lait (Onion Soup with Milk) France, 1651	151
Cannetons de Roüen à l'échalote (Rouen Duck with Shallots) France, 1739	154
Semlor (Hettwägg med mandel) Sweden, 1755	158
Pomodori Farciti all'Erbette Italy, 1773	163
La Pêche Melba France/England, 1903	167
The Near & Far East
Payasam India, c. 12th century	172
Samosas Mughal Empire, c. 1590	175
Saag Mughal Empire, c. 1590	180
Niangao China, 544	183
Yuanxiao Ming China, 1620s	188
Nyumen Japan, 1643	191
Little Meat Cakes Chinese Mongol Empire, c. 1330	195
Gajeyuk Korea, c. 1670	197
Makshufa Baghdad, c. 13th century	199
Hummus Kassa Egypt, c. 14th century	203
The New World
Tamales Mexico, c. 1520	210
Aztec Chocolate Mexico, c. 1520	217
Quesadillas Cernidas Mexico, 1831	219
Gin Cocktail United States of America, 1862	222
Bread Pudding United States of America, 1862	224
Egg Nog United States of America, 1887	227
Vinegar Candy	230
United States of America, 1896
Raspberry Shrub	233
United States of America, 1911
Texas Pecan Pie Texas, 1914	236
Acknowledgments	241
Image Credits	242
Permissions & Sources	243
Index	246

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Bound With These Titles

On Order

Summary

Summary

Author Notes

Reviews (3)

Publisher's Weekly Review

Booklist Review

Library Journal Review

Table of Contents