Waubonsee Community College

Tasting history, explore the past through 4,000 years of recipes, Max Miller, with Ann Volkwein ; photography by Andrew Bui

eng

Includes bibliographical references (pages 243-245) and index

illustrations

index present

non fiction

Tasting history

bibliography

1375383638

Max Miller, with Ann Volkwein ; photography by Andrew Bui

explore the past through 4,000 years of recipes

"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

Introduction -- The ancient world -- The British Isles -- Continental Europe -- The Near & Far East -- The new worldThe 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 pear): 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, 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. Lasagna: Italy, c. 1300 -- Black poree: 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 Rouen a l’echalote (Rouen duck with shallots): France, 1739 -- Semlor (Hettwagg med mandel): Sweden, 1755 -- Pomodori farciti all’Erbette: Italy, 1773 -- La peche melba: France/England, 1903 -- The near and 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

adult