Tasting History : Explore the Past Through 4,000 Years of Recipes (a Cookbook).

ISBN:

9781982186197

Title:

Author:

Miller, Max.

Personal Author:

Miller, Max.

Physical Description:

1 online resource (398 pages)

Contents:

Intro -- Title Page -- Dedication -- Preface -- Introduction -- The Ancient World -- Stew of Lamb: Babylon, c. 1740 BC -- Tuh'u: Babylon, c. 1740 BC -- Tiger Nut Cake: Egypt, c. 1400 BC -- Kykeon: Ancient Greece, c. 700 BC -- Melas Zomos (Spartan Black Broth): Sparta, c. 400 BC -- Epityrum: The Roman Republic, c. 160 BC -- Globi: The Roman Republic, c. 160 BC -- Placenta: The Roman Republic, c. 160 BC -- Puls: The Roman Empire, c. 2nd century -- In Mitulis (Mussels): The Roman Empire, c. 1st to 4th century -- Patina de Piris (Patina of Pears): The Roman Empire, c. 1st to 4th century -- Sauce with Herbs for Fried Fish: The Roman Empire, c. 1st to 4th century -- Pullum Parthicum (Parthian Chicken): The Roman Empire, c. 1st to 4th century -- Vitellian Piglet: The Roman Empire, c. 1st to 4th century -- The British Isles -- Mead: England, c. 1300 -- Gingerbread: England, c. 14th century -- Douce Ame (Capon in Milk and Honey): England, c. 1390 -- Rapey: England, c. 1390 -- Tart de Bry: England, c. 1390 -- Hippocras: England, c. 1390 -- Dillegrout or Bardolf: England, c. 1425 -- Crustade Lombarde: England, c. 1450 -- Farts of Portingale: England, 1597 -- Soul Cakes: England, c. 1600 -- Pancakes: England, 1658 -- Pumpion Pie: England, 1670 -- Everlasting Syllabub: England, 1747 -- Parmasan Cheese Ice Cream: England, 1789 -- Sally Lunn Buns: England, 1826 -- Christmas Pudding: England, 1845 -- Sea Biscuits (Hardtack): England, 1815 -- Stobhach Gaedhealach (Irish Stew): Ireland, c. 1900 -- Simnel Cake: England, 1914 -- Continental Europe -- Lasagne: Italy, c. 1300 -- Black Porée: France, c. 1393 -- A Tart of Apples: Germany, c. 1553 -- Torta d'Herbe Communi: Italy, 1570 -- Pumpkin Tourte: Italy, 1570 -- Beef with Garlic Harvester Sauce: Transylvania, 1580 -- Precedella: Germany, 1581 -- Lemonade: France, 1651.

Potage d'Onions au Lait (Onion Soup with Milk): France, 1651 -- Cannetons de Roüen à l'échalote (Rouen Duck with Shallots): France, 1739 -- Semlor (Hettwägg med mandel): Sweden, 1755 -- Pomodori Farciti all'Erbette: Italy, 1773 -- La Pêche Melba: France/England, 1903 -- The Near & -- Far East -- Payasam: India, c. 12th century -- Samosas: Mughal Empire, c. 1590 -- Saag: Mughal Empire, c. 1590 -- Niangao: China, 544 -- Yuanxiao: Ming China, 1620s -- Nyumen: Japan, 1643 -- Little Meat Cakes: Chinese Mongol Empire, c. 1330 -- Gajeyuk: Korea, c. 1670 -- Makshufa: Baghdad, c. 13th century -- Hummus Kassa: Egypt, c. 14th century -- The New World -- Tamales: Mexico, c. 1520 -- Aztec Chocolate: Mexico, c. 1520 -- Quesadillas Cernidas: Mexico, 1831 -- Gin Cocktail: United States of America, 1862 -- Bread Pudding: United States of America, 1862 -- Egg Nog: United States of America, 1887 -- Vinegar Candy: United States of America, 1896 -- Raspberry Shrub: United States of America, 1911 -- Texas Pecan Pie: Texas, 1914 -- Acknowledgments -- About the Author -- Permissions & -- Sources -- Index -- Image Credits -- Copyright.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

Volkwein, Ann.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2023

Publication Information:

New York :

Simon & Schuster,

2023.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

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