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Tasting History: Explore the Past through 4,000 Years of Recipes
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
-Tuh’ a red beet stew with leeks dating back to 1740 BC
- deep-fried cheese balls with honey and poppy seeds
-Soul yeasted buns with currants from circa 1600
-Pumpkin 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.
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
-Tuh’ a red beet stew with leeks dating back to 1740 BC
- deep-fried cheese balls with honey and poppy seeds
-Soul yeasted buns with currants from circa 1600
-Pumpkin 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.
256 pages, Hardcover
First published April 18, 2023
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Displaying 1 - 30 of 154 reviews
April 19, 2023
Calling all history buffs and foodies! Boy, this is the cookbook for you. Max Miller has created the ultimate guide to historical recipes from all over the world - and made them accessible for modern readers and cooks.
With the perfect blend of history and recipes, this cookbook features gems like English pancakes from 1658 and Sally Lunn Buns which Jane Austen may have enjoyed, Italian lasagne from the 14th century, French lemonade from the 1600s, and more. (I'm looking forward to trying the Texas Pecan Pie and early Mexican tamales.)
I highly recommend this cookbook and Max's YT channel (Tasting History with Max Miller). He's a fantastic teacher and cook; his willingness to go to such lengths for historical accuracy is inspiring.
Many thanks to Edelweiss and the publisher for the free ARC!
With the perfect blend of history and recipes, this cookbook features gems like English pancakes from 1658 and Sally Lunn Buns which Jane Austen may have enjoyed, Italian lasagne from the 14th century, French lemonade from the 1600s, and more. (I'm looking forward to trying the Texas Pecan Pie and early Mexican tamales.)
I highly recommend this cookbook and Max's YT channel (Tasting History with Max Miller). He's a fantastic teacher and cook; his willingness to go to such lengths for historical accuracy is inspiring.
Many thanks to Edelweiss and the publisher for the free ARC!
April 19, 2023
If you buy cookbooks because you like to make quick and easy meals, this one is not that. This is a very interesting cookbook, just not the one from which you're going to get your weekly staples.
I've been following Miller's YouTube channel for years, so I was already familiar with a lot of these recipes. My favourites are the truly ancient Mediterranean ones. I find their commitment to flavouring everything with fish sauce and tons of herbs and spices delightful. I love the attention to the historical background, the care with which uncommon ingredients have been researched and substitutions provided when necessary, the photos of historical documents and artwork, and the lighthearted humour throughout this book.
Will I be recreating ancient Egyptian hummus that requires procuring unusual spices and then making the spice mix myself with a mortar and pestle? Yes, most likely. Spartan black broth, made with pork blood, is not as high on the list, but I enjoy having choices. Informative, entertaining and a surefire way to spice up your cooking once in a while.
I've been following Miller's YouTube channel for years, so I was already familiar with a lot of these recipes. My favourites are the truly ancient Mediterranean ones. I find their commitment to flavouring everything with fish sauce and tons of herbs and spices delightful. I love the attention to the historical background, the care with which uncommon ingredients have been researched and substitutions provided when necessary, the photos of historical documents and artwork, and the lighthearted humour throughout this book.
Will I be recreating ancient Egyptian hummus that requires procuring unusual spices and then making the spice mix myself with a mortar and pestle? Yes, most likely. Spartan black broth, made with pork blood, is not as high on the list, but I enjoy having choices. Informative, entertaining and a surefire way to spice up your cooking once in a while.
April 30, 2023
(Note: I received an advanced reader copy of this book courtesy of NetGalley).
If you are interested in this book because you are also a big fan of Max Miller’s popular Tasting History Youtube channel, be sure to have your expectations set accordingly and reasonably!
I initially found myself disappointed because (and this admittedly will sound a little ridiculous), the book felt like it was too heavily focused on the recipes themselves, and too light on the recipes' respective historical backgrounds and context. However that’s because when I watch Tasting History, I do so for the extensive educational overviews (liberally peppered with his witty commentary and jokes) that Miller provides for every episode’s featured dish or drink, plus his very thoughtful appraisals whenever he samples whatever he has prepared. So after I took some time to reflect upon this, I finally realized that I am not the type of fan that this book is meant for. Instead, it’s much more for those who have a greater interest in the actual cooking aspect of his show, and are both curious enough and adventurous enough to try their own hand at some of the various dishes they’ve watched Miller prepare and taste.
So if you fall into that latter category as a much more hands-on food history enthusiast, then this is definitely the cookbook for you! You’ll find a collection of greatest hits recipes from Tasting History with ingredients altered accordingly for availability and directions written out in careful detail, ensuring that you’ll be able to bring a sizable array of dishes from out of the past and into the present with relative ease. And although the individual history sections aren’t as extensive as one may find on the channel, they’re still enough to provide solid and intriguing background for each recipe, making this quite the unique addition to one’s kitchen cookbook library.
Meanwhile, now that I better understand this book, I personally appreciate it a lot more for what it is. However, if you're like me, then you may just be happier as you already are as you keep a watchful eye out for the latest Tasting History episode in your Youtube subscriptions.
If you are interested in this book because you are also a big fan of Max Miller’s popular Tasting History Youtube channel, be sure to have your expectations set accordingly and reasonably!
I initially found myself disappointed because (and this admittedly will sound a little ridiculous), the book felt like it was too heavily focused on the recipes themselves, and too light on the recipes' respective historical backgrounds and context. However that’s because when I watch Tasting History, I do so for the extensive educational overviews (liberally peppered with his witty commentary and jokes) that Miller provides for every episode’s featured dish or drink, plus his very thoughtful appraisals whenever he samples whatever he has prepared. So after I took some time to reflect upon this, I finally realized that I am not the type of fan that this book is meant for. Instead, it’s much more for those who have a greater interest in the actual cooking aspect of his show, and are both curious enough and adventurous enough to try their own hand at some of the various dishes they’ve watched Miller prepare and taste.
So if you fall into that latter category as a much more hands-on food history enthusiast, then this is definitely the cookbook for you! You’ll find a collection of greatest hits recipes from Tasting History with ingredients altered accordingly for availability and directions written out in careful detail, ensuring that you’ll be able to bring a sizable array of dishes from out of the past and into the present with relative ease. And although the individual history sections aren’t as extensive as one may find on the channel, they’re still enough to provide solid and intriguing background for each recipe, making this quite the unique addition to one’s kitchen cookbook library.
Meanwhile, now that I better understand this book, I personally appreciate it a lot more for what it is. However, if you're like me, then you may just be happier as you already are as you keep a watchful eye out for the latest Tasting History episode in your Youtube subscriptions.
January 4, 2023
Tasting History is a thoroughly researched, beautifully photographed book of foods throughout history. People used whatever was in season and local for their meals, becoming quite creative in allaying the monotony of eating the same food day after day. Actual recipes in the original languages are interpreted into English and into modern ingredients. A glorious read.
February 18, 2023
Even in this day of digital recipes and quick Googling to find something to truly delight dinner guests, I still have faith in cookbooks. They are windows into other cultures, an example of the serendipitous discovery, and a way to think about art. This cookbook takes that to a new level. How much has been written of these cultures from which these recipes came? But how many of them let us step back into time and experience the same sensations that those in history have? Not many.
This book is one that I would describe not just as inspiring (I definitely want to make some of these) but also relaxing and reassuring. One one hand, it is good to let the mind wander about the history behind these recipes, and think about how these ingredients come together into something that would be so appealing. In another sense, it gives us recognition that our cooking is not as time consuming as it used to be, nor is it as time-consuming to find quality ingredients. Not saying that I am proud to live in a fast cooking world (or fast food, at that).
Sure, there are recipes here that I will not touch, but I honestly don't see that as a reason for not getting the book. We can dip in and out of time through this book, and depending on your ambitions and curiosity, stay there longer than others.
This book is one that I would describe not just as inspiring (I definitely want to make some of these) but also relaxing and reassuring. One one hand, it is good to let the mind wander about the history behind these recipes, and think about how these ingredients come together into something that would be so appealing. In another sense, it gives us recognition that our cooking is not as time consuming as it used to be, nor is it as time-consuming to find quality ingredients. Not saying that I am proud to live in a fast cooking world (or fast food, at that).
Sure, there are recipes here that I will not touch, but I honestly don't see that as a reason for not getting the book. We can dip in and out of time through this book, and depending on your ambitions and curiosity, stay there longer than others.
January 23, 2023
I am familiar with Max Miller's work on YouTube. I am quite a fan of watching him cook and telling the history of the dish. I enjoyed that he took that concept and recreated it in print form. Getting the original snippet of what the recipe was written like, a historical tidbit, and the modern interpretation of the recipe felt like I was reading an episode. Part of me wish this was more a history of food but I enjoy and greatly appreciate that it is still a practical cookbook. I cannot wait for this to be in print so I can add it to my cookbook collection.
January 21, 2024
4.9 stars
All the recpies I tried here has been tasty and great. Plus, as a history lover, I found the bits where he writes the history if the dishes as a lovely bonus. Also, so happy that Max Miller also puts on celcius, mililiter and gram for us that don't use American mesurment system.
The only thing I missed was some of the nice recepies from Titanic that he showed on his channel.
Other then that, this cooking book is perfect. I really hope he will make another cookbook as well in the near future.
All the recpies I tried here has been tasty and great. Plus, as a history lover, I found the bits where he writes the history if the dishes as a lovely bonus. Also, so happy that Max Miller also puts on celcius, mililiter and gram for us that don't use American mesurment system.
The only thing I missed was some of the nice recepies from Titanic that he showed on his channel.
Other then that, this cooking book is perfect. I really hope he will make another cookbook as well in the near future.
February 3, 2023
Thank you to NetGalley for an ARC of
Tasting History.
What a great book! This was such a fun read.
I love to eat (I'm a lousy cook) and I love history so Tasting History is a beautiful mix of two of my favorite things.
I'm not familiar with the author's YouTube channel but I can see why he's so popular.
The author takes ancient recipes and adapts it for modern tastes, providing the historical background behind each recipe.
I learned so much, from how Fannie Farmer got her start, from the origins of eggnog and the first African American chef and cookbook author.
I also enjoyed the old timey fun timey photos and illustrations, the photos of the recipes came through well on my Kindle.
Some of the recipes are labor intensive and time consuming and I appreciate the author's precise attention to detail and ingredients.
Tasting History is a unique blend of cooking magic and fascinating history behind some of the most iconic (and lesser known) recipes.
I wished this had been longer!
What a great book! This was such a fun read.
I love to eat (I'm a lousy cook) and I love history so Tasting History is a beautiful mix of two of my favorite things.
I'm not familiar with the author's YouTube channel but I can see why he's so popular.
The author takes ancient recipes and adapts it for modern tastes, providing the historical background behind each recipe.
I learned so much, from how Fannie Farmer got her start, from the origins of eggnog and the first African American chef and cookbook author.
I also enjoyed the old timey fun timey photos and illustrations, the photos of the recipes came through well on my Kindle.
Some of the recipes are labor intensive and time consuming and I appreciate the author's precise attention to detail and ingredients.
Tasting History is a unique blend of cooking magic and fascinating history behind some of the most iconic (and lesser known) recipes.
I wished this had been longer!
March 22, 2023
A fantastic historical cookbook on its own, but even better as a companion to Max Miller’s wonderful Tasting History video series on YouTube.
Our entire family has been obsessively interested in Miller’s YouTube cooking series for a few years now, and we’ve attempted to copy a few of the recipes at home. So I was thrilled to get the actual cookbook (which includes different/more recipes from the show) so that we would have more to learn and more to test out at home.
The book is organized by region and includes lovely
photographs of the dishes as well as some supplementary historical material. Some are easier than others to recreate at home, as there are a few with difficult to find ingredients, but they’re all loads of fun to read about. It’s a great way to learn historical tidbits, both for kids and adults.
Highly recommend this one, and recommend watching Miller’s YouTube show as well!
*I received an ARC of this book in exchange for an honest review.*
Our entire family has been obsessively interested in Miller’s YouTube cooking series for a few years now, and we’ve attempted to copy a few of the recipes at home. So I was thrilled to get the actual cookbook (which includes different/more recipes from the show) so that we would have more to learn and more to test out at home.
The book is organized by region and includes lovely
photographs of the dishes as well as some supplementary historical material. Some are easier than others to recreate at home, as there are a few with difficult to find ingredients, but they’re all loads of fun to read about. It’s a great way to learn historical tidbits, both for kids and adults.
Highly recommend this one, and recommend watching Miller’s YouTube show as well!
*I received an ARC of this book in exchange for an honest review.*
October 24, 2023
This was a very entertaining book! The perfect blend of nerdy history and interesting (and, most often requiring reasonable capability) recipes of both dishes we both know & love and those most of us have never experienced before. And I might add, a lovely representation of ancient, Western, Eastern, and New World foods. Loved it!
January 13, 2023
I accessed a digital review copy of this book from the publisher.
This cookbook is focused on exploring history through history, as per the title. I started reading this book without the knowledge that the author has a Youtube channel on this subject, so I had no expectations of him. There are over 60 recipes from around the world. They are organized by place and then time period. The author took the historic recipes and adapted them for the modern kitchen. Each recipe has a section preceding it that gives historical and cultural context. He also includes a section at the beginning that tells about historic ingredients and their modern equivalents and how to find or make them. There are not pictures for every dish, but the ones that are there are good. There are also historic drawings and pictures.
This is a good book for those interested in history and/or cooking. I really enjoyed the book and look forward to making the dishes and plan on buying a physical copy for my kitchen.
This cookbook is focused on exploring history through history, as per the title. I started reading this book without the knowledge that the author has a Youtube channel on this subject, so I had no expectations of him. There are over 60 recipes from around the world. They are organized by place and then time period. The author took the historic recipes and adapted them for the modern kitchen. Each recipe has a section preceding it that gives historical and cultural context. He also includes a section at the beginning that tells about historic ingredients and their modern equivalents and how to find or make them. There are not pictures for every dish, but the ones that are there are good. There are also historic drawings and pictures.
This is a good book for those interested in history and/or cooking. I really enjoyed the book and look forward to making the dishes and plan on buying a physical copy for my kitchen.
September 11, 2023
This book reminds me of how important food/cuisine is to cultures. Tasting History is at least half history along with a modernized recipe for each chosen dish or drink. I have to admit most of the recipes, even modernized, seem too rich (after all who would have heard of skim milk or margarine before well into the 20th century) or too complicated for what I like to prepare these days. This is a fun and interesting look into regions divided by The Ancient World, The British Isles, Continental Europe, The Near and Far East, and The New World. I love that an approximate date is provided for each recipe to give an idea of when it was served. Each selection starts with the 'traditional' recipe which, for most of history, is shockingly vague. Kudos to the author for taking his on as a pandemic project to figure out the specifics and what works. My rating is 5 stars for this is a page turning for the fascinating histories, recipes, and great photographs throughout.
January 13, 2023
I loved the history in this book! The authors obviously did their research in order to make it as accurate as possible. I love discovering the origins of recipes and honestly the weirder the better. Some should just stay in history but it is great to look back and see how meals were formed and developed. It was a great read and had some cool recipes listed.
May 16, 2023
I like reading cookbooks. The author and You Tuber, Max Miller presents recipes from all over the world through different time periods from thirteenth century Babylon to Twentieth century Texas. I really enjoyed reading the origins of the food and their ingredients. He also presents the recipes in modern form with adaptations for for today's kitchens.
February 7, 2023
Thanks to NetGalley and Simon Element for the opportunity to read Tasting History pre-publication in exchange for a fair review. This will appear on Goodreads immediately.
Well researched, there is nothing more fun than reading about food for this foodie. From ancient times to the 1900s, the origins of recipes is fascinating to me. Each meal comes with a brief (too brief) history of the dish and its ingredients, then launches in to a recipe for you to try. Certainly many of the dishes look to me better left alone, but some would be worth the challenge.
I already recommended this to other foodies I know. This was a fun diversion from books I normally read. I'll mention it to book club.
4*
Well researched, there is nothing more fun than reading about food for this foodie. From ancient times to the 1900s, the origins of recipes is fascinating to me. Each meal comes with a brief (too brief) history of the dish and its ingredients, then launches in to a recipe for you to try. Certainly many of the dishes look to me better left alone, but some would be worth the challenge.
I already recommended this to other foodies I know. This was a fun diversion from books I normally read. I'll mention it to book club.
4*
July 13, 2024
I've discovered "Tasting History" through the author's YouTube channel, which piqued my curiosity about his book. Although I don't have a sweet tooth, I found myself more intrigued by the desserts than the main courses. This might be because many main courses are quite acidic, which I prefer to avoid. The desserts often rely heavily on dried fruit, which is great if you enjoy that, but not ideal if it's not your favorite. The Parmesan cheese ice cream sounds interesting, though I'd prefer a substitute for the 235 ml of simple syrup it calls for. The pancakes use 475 ml (1 pint) of whipping cream, which seems rich. Some recipes are lower in sugar, but not all. The Egyptian hummus has a lengthy list of ingredients, yet it might still be something I'd like to try.
Despite some reservations, I found that nearly 40% of the recipes interest me. If you're into history, there's much to learn from this book. Some recipes I'd like to cook include the Parthian chicken, French onion soup with milk, Little Chinese meat cakes, and Mexican tamales. The Texan pecan pie sounds delicious, and the bread pudding, which apparently originated in the USA in 1862, also caught my attention. You live and learn!
Despite some reservations, I found that nearly 40% of the recipes interest me. If you're into history, there's much to learn from this book. Some recipes I'd like to cook include the Parthian chicken, French onion soup with milk, Little Chinese meat cakes, and Mexican tamales. The Texan pecan pie sounds delicious, and the bread pudding, which apparently originated in the USA in 1862, also caught my attention. You live and learn!
April 19, 2023
Fan of the YouTube channel Tasting History with Max Miller or not, this book is fantastic. The food photography is amazing, the writing is great, and even the few recipes that you probably won't ever make or even like (looking at you Spartan Black Broth) are worth their inclusion for the history. The history snippets are interesting and informative, for the history buff or the casual interest. It's very obvious that a lot of work, time and care went into this book. From the design, the recipes, the photos and the book itself, it's well put together and the work and care shows. The YouTube channel is fantastic and I also highly recommend it for even more historical recipes and entertaining commentary (and the many wonderful reaction gifs, not just the Hard Tack one used above).
April 18, 2023
I've been watching "Tasting History with Max Miller" for over a year, so I was happy to get a copy when the book became available for review.
I wasn't disappointed. Max Miller can combine entertainment with well-researched material to provide a cookbook with excellent historical commentary. The book can be read as history. The reader can pick an interesting recipe, read its history, note the modern replacements for ancient and/or unfeasible ingredients, and follow Miller's recipe and instructions to produce their own historical cuisine.
Max Miller's writing style mirrors his online presentations--"Tasting History with Max Miller" is both highly enjoyable and educational!
Five stars: Very highly recommended
I wasn't disappointed. Max Miller can combine entertainment with well-researched material to provide a cookbook with excellent historical commentary. The book can be read as history. The reader can pick an interesting recipe, read its history, note the modern replacements for ancient and/or unfeasible ingredients, and follow Miller's recipe and instructions to produce their own historical cuisine.
Max Miller's writing style mirrors his online presentations--"Tasting History with Max Miller" is both highly enjoyable and educational!
Five stars: Very highly recommended
April 21, 2023
I've been following Max Miller's Youtube channel since its inception. The cookery and history lessons he brings forth are fascinating, and we've even tried a couple of recipes.
So, it stands to reason that we just had to have this cookbook. It does not disappoint; just like in the videos, the history and original documentation for each dish are included, along with photographs. Intended for the home cook, to be sure, but I'm certain that reenactors dedicated to rediscovering historical foodways will find much to love (and eat) here.
Highly recommended.
So, it stands to reason that we just had to have this cookbook. It does not disappoint; just like in the videos, the history and original documentation for each dish are included, along with photographs. Intended for the home cook, to be sure, but I'm certain that reenactors dedicated to rediscovering historical foodways will find much to love (and eat) here.
Highly recommended.
November 21, 2023
I love history, so when I saw this book on the shelf at the library I knew I had to give it a flip through. There's a wide variety of recipes in here from a range of time periods, and it was so interesting to see what people were eating when. There were many recipes that I want to try at some point as well.
November 2, 2023
4.5. This is a beautiful book. It’s not just about the recipes but the history and the artwork and the emotions associated with the time periods. Keep where guests can read and admire.
The first recipe I’m going to make is Aztec Chocolate. Cacao drink for gods and kings. Yum.
The first recipe I’m going to make is Aztec Chocolate. Cacao drink for gods and kings. Yum.
December 31, 2023
Really enjoying this cookbook and Max’s YouTube channel, well thought through recipes, at least the ones I’ve done so far and the history is just icing on the cake!
June 7, 2023
Edit: Changing it to a 2 star
I read this mostly for the historical tidbits and disregarded the recipes altogether. I appreciated the concept of combining historical fact with interactive elements, but, overall, it doesn't take itself too seriously. Which, unfortunately, is what led to me feeling considerably underwhelmed.
The book is divided into geographical areas (which are then divided chronologically) and it shouldn't come as a surprise that most of the book is comprised of European recipes. Whether it was Ancient Rome or Greece, medieval England, or modern (relatively) Germany or France, these countries definitely occupied an overwhelming majority. I understand the logistics and practicality and reasonings of this choice, but I was disappointed nonetheless.
I'm glad other countries were included (and to be fair, there was an entire section (albeit short) dedicated to the "Near and Far East"), but I also have a specific bone to pick with regards to the "New World" section. Out of all the countries in North, Central, and South America, only Mexico and the United States were included! I know the effects of colonization were atrocious but indigenous people are still here and they had to eat! (Not to mention calling it "New World"; this one is a personal pet peeve since I have a specific and intense dislike of that term.)
A quick read, if nothing else.
I read this mostly for the historical tidbits and disregarded the recipes altogether. I appreciated the concept of combining historical fact with interactive elements, but, overall, it doesn't take itself too seriously. Which, unfortunately, is what led to me feeling considerably underwhelmed.
The book is divided into geographical areas (which are then divided chronologically) and it shouldn't come as a surprise that most of the book is comprised of European recipes. Whether it was Ancient Rome or Greece, medieval England, or modern (relatively) Germany or France, these countries definitely occupied an overwhelming majority. I understand the logistics and practicality and reasonings of this choice, but I was disappointed nonetheless.
I'm glad other countries were included (and to be fair, there was an entire section (albeit short) dedicated to the "Near and Far East"), but I also have a specific bone to pick with regards to the "New World" section. Out of all the countries in North, Central, and South America, only Mexico and the United States were included! I know the effects of colonization were atrocious but indigenous people are still here and they had to eat! (Not to mention calling it "New World"; this one is a personal pet peeve since I have a specific and intense dislike of that term.)
A quick read, if nothing else.
July 26, 2024
I enjoyed it
So while there are quite a number of recipes I wouldn’t make. (Spartan blood soup for example) I do think quite a number of them are also not so shabby and definitely would be fun to make for a themed dinner
So while there are quite a number of recipes I wouldn’t make. (Spartan blood soup for example) I do think quite a number of them are also not so shabby and definitely would be fun to make for a themed dinner
June 7, 2024
I really enjoyed this book. It’s not a novel, it’s just a cookbook compiled from ancient and historic recipes. The most interesting aspect of this book is the original recipes, which the author gives to us at the beginning of each new recipe section. The oldest recipes are very simple and bluntly written. It’s really remarkable to think that many recorded recipes are just notes scribbled down in a hurry. For example….
“Roman Empire, 1st century AD. Patina of Pears: Pound boiled and cored pears with pepper, cumin, honey, passum, garum, and a little oil. Add eggs to make the patina, sprinkle with pepper and serve. -Apicius, De re coquinaria”
Or another favorite…
“Babylon, 1740 BC. Stew of lamb. Meat is used. You prepare water. You add fat. You add fine-grained salt, risnatu, onion, Persian shallot and milk. You crush leek and garlic. -The Yale Babylonian Tablets”
As a bonus, the author has a YouTube channel. Rather than just reading about these recipes, you can watch them be made. I found myself going down a deep internet rabbit hole searching for ancient recipes. Great way to spend a weekend.
“Roman Empire, 1st century AD. Patina of Pears: Pound boiled and cored pears with pepper, cumin, honey, passum, garum, and a little oil. Add eggs to make the patina, sprinkle with pepper and serve. -Apicius, De re coquinaria”
Or another favorite…
“Babylon, 1740 BC. Stew of lamb. Meat is used. You prepare water. You add fat. You add fine-grained salt, risnatu, onion, Persian shallot and milk. You crush leek and garlic. -The Yale Babylonian Tablets”
As a bonus, the author has a YouTube channel. Rather than just reading about these recipes, you can watch them be made. I found myself going down a deep internet rabbit hole searching for ancient recipes. Great way to spend a weekend.
March 5, 2023
If you love Tasting History on YouTube you're definitely going to want to read Max Miller's cookbooks that gives detailed recipes based on ancient versions for modern cooks alongside the history behind them. A lot of the recipes will be familiar to dedicated fans, but I appreciated getting to read about them in a new format with new information nonetheless.
February 13, 2023
This is a really interesting book, and I was intrigued after watching Max Miller's youtube channel. I always appreciate a great book on history, and discovering the foodways of different cultures. This book isn't one I would purchase to cook from, nor is it simply a history book. It's a nice mix of both. Very interesting. Thanks Netgalley for the ARC.
February 10, 2023
Thank you NetGalley for allowing me to review this book. This book was very well written. The authors did their homework on the history of all the foods, great recipes and the pictures were outstanding. If you are into history of foods, great recipes., this book is for you. Highly recommend.
February 17, 2024
An interesting look at historical recipes and their modern day equivalents.
August 2, 2023
“Even if we never make these dishes of ancient times, Miller’s book is a fascinating read.”
“They say ‘history is written by the victors,’ but in my experience, history is written by those who write stuff down, and food is no exception,” writes Max Miller in the introduction to Tasting History, his new cookbook that delves into the foods we’ve eaten throughout millennia.
Four years ago, Miller had little interest in cooking. But when a friend became sick while they were vacationing and they watched seasons of a cooking shows while overindulging on nachos, that all changed. Developing a passion for baking, he soon was taking his cakes and pastries to Walt Disney Studios where he worked. Besides sharing his creations, Miller also explained the origins of the recipes. Suggestions from friends influenced him to start a YouTube show titled “Tasting History with Matt Miller.” Shortly after, the pandemic hit, Miller was furloughed from his job, as were many others, and his show became a hit to all those stuck at home.
Now Miller has taken it to the next level with this deep dive into food history that includes original recipes and Miller’s adaptations for home chefs as well as photos, original drawings, anecdotes, and cook’s notes.
Sure we may never cook such dishes as Melas Zomos or Spartan Black Broth, circa 400 BCE. It’s a dish that required exercising “in the Spartan manner” and bathing in the Eurotus, which makes it hard to do even for those interested in giving the recipe a try. And besides it probably isn’t very tasty, but the story behind it is fascinating. Then there’s Stew of Lamb, a Babylonian favorite circa 1740 BCE. Lamb was a favorite ingredient back then, but they weren’t the lambs we’re familiar with today. The prized sheep of Babylon had tails so fat that shepherds constructed little carts so the tails didn’t drag through the muck and dirt.
The recipe for this stew is easy, but even if a person could, though it’s unlikely, find the fatty sheep tails, another ingredient—risnatu—has no definite translation, though Miller says it’s commonly agreed upon that it’s a type of dried barley cake. He solves both those problems in his adaptation of the recipe by providing appropriate substitutions that honor the dish’s origins but make it available to modern kitchens.
But even if we never make these dishes of ancient times, Miller’s book is a fascinating read. As we get closer to our own times—the book is arranged chronologically—we find dishes that are more recognizable such as precedella, a German recipe originating in 1581 that instructed cooks to “Take fair flour, a good amount of egg yolk, and a little wine, sugar and anise seed and make a dough with it.”
Of course, modern pretzels don’t typically have wine and anise seeds in them, but Miller provides a recipe using all those ingredients so we can get the same flavor profile as the precedellas that were baked almost 500 years ago. It is indeed tasting history.
Miller has culled recipes from around the world. The book also includes the foodways of medieval Europe, Ming China, and even the present with a 1914 recipe for Texas Pecan Pie that Miller describes as “a time before corn syrup came to dominate the dessert.” His adaptation of the original recipe uses sugar since corn syrup didn’t begin to dominate until the 1930s. The 1914 recipe also calls for a meringue topping, an addition not found in modern pecan pies. So even within a short time span of just over 100 years, Miller shows us how a recipe has evolved though he assures us, we’ll like the 1914 version best.
“They say ‘history is written by the victors,’ but in my experience, history is written by those who write stuff down, and food is no exception,” writes Max Miller in the introduction to Tasting History, his new cookbook that delves into the foods we’ve eaten throughout millennia.
Four years ago, Miller had little interest in cooking. But when a friend became sick while they were vacationing and they watched seasons of a cooking shows while overindulging on nachos, that all changed. Developing a passion for baking, he soon was taking his cakes and pastries to Walt Disney Studios where he worked. Besides sharing his creations, Miller also explained the origins of the recipes. Suggestions from friends influenced him to start a YouTube show titled “Tasting History with Matt Miller.” Shortly after, the pandemic hit, Miller was furloughed from his job, as were many others, and his show became a hit to all those stuck at home.
Now Miller has taken it to the next level with this deep dive into food history that includes original recipes and Miller’s adaptations for home chefs as well as photos, original drawings, anecdotes, and cook’s notes.
Sure we may never cook such dishes as Melas Zomos or Spartan Black Broth, circa 400 BCE. It’s a dish that required exercising “in the Spartan manner” and bathing in the Eurotus, which makes it hard to do even for those interested in giving the recipe a try. And besides it probably isn’t very tasty, but the story behind it is fascinating. Then there’s Stew of Lamb, a Babylonian favorite circa 1740 BCE. Lamb was a favorite ingredient back then, but they weren’t the lambs we’re familiar with today. The prized sheep of Babylon had tails so fat that shepherds constructed little carts so the tails didn’t drag through the muck and dirt.
The recipe for this stew is easy, but even if a person could, though it’s unlikely, find the fatty sheep tails, another ingredient—risnatu—has no definite translation, though Miller says it’s commonly agreed upon that it’s a type of dried barley cake. He solves both those problems in his adaptation of the recipe by providing appropriate substitutions that honor the dish’s origins but make it available to modern kitchens.
But even if we never make these dishes of ancient times, Miller’s book is a fascinating read. As we get closer to our own times—the book is arranged chronologically—we find dishes that are more recognizable such as precedella, a German recipe originating in 1581 that instructed cooks to “Take fair flour, a good amount of egg yolk, and a little wine, sugar and anise seed and make a dough with it.”
Of course, modern pretzels don’t typically have wine and anise seeds in them, but Miller provides a recipe using all those ingredients so we can get the same flavor profile as the precedellas that were baked almost 500 years ago. It is indeed tasting history.
Miller has culled recipes from around the world. The book also includes the foodways of medieval Europe, Ming China, and even the present with a 1914 recipe for Texas Pecan Pie that Miller describes as “a time before corn syrup came to dominate the dessert.” His adaptation of the original recipe uses sugar since corn syrup didn’t begin to dominate until the 1930s. The 1914 recipe also calls for a meringue topping, an addition not found in modern pecan pies. So even within a short time span of just over 100 years, Miller shows us how a recipe has evolved though he assures us, we’ll like the 1914 version best.
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