
When the world went on lockdown due to Covid, former Disney employee Max Miller decided to start his own cooking show on Youtube. Specifically, he decided to focus his efforts on historical recipes from all across the world, from Babylonian stew to pecan pie, making modern recreations and trying them to see how they fit the modern palate.
Which is where we got the cookbook, “Tasting History,” which is a fun read not only for food enthusiasts, but also for history enthusiasts. Miller includes various recipes – many from his show – that highlight the variety, richness and sometimes weirdness of cooking through the ages, from Grecian blood soup to Genghis Khan’s little meat cakes, from the elegantly-named “Farts of Portingale” to Aztec tamales. And with every recipe, you get a history lesson.
Miller divides the book into various geographic regions: the ancient world in Europe and the Middle East (including Babylonians stews, cheesecake called “placenta,” asafoetida chicken and an Egyptian bread made of tiger nuts), the British Isles (parmesan ice cream and everlasting syllabub), Continental Europe (a vampire-repelling Transylvanian beef dish, a rich papal torte, and a pre-tomato lasagna), the Near and Far East (Chinese yuanxiao, Korean fried pork, Indian rice pudding) and the New World (Aztec chocolate, vinegar candy and egg nog).
I should note that while many of the recipes are covered on Miller’s Youtube channel, some of these are recipes he has not previously addressed, such as Vitellian piglet or Korean Gajeyuk. But each one has been modernized into current-day measurements, and Miller tries to be as forgiving with the more exotic ingredients as he can without sacrificing the integrity of the dish, offering substitutions for things like hyssop. And yes, some of the recipes have odd ingredients that may need some extra work to obtain, like spikenard, tequesquite, garum, spelt, jujubes, gold leaf and pork blood.
And every recipe comes with an intriguing little historical lesson that goes into the time period where the dish originated, was first recorded in, or was somehow involved in something historically interesting and unique. For instance, Chinese niangao (glutinous rice cakes) come with a fascinating story about a very intelligent man named Wu Zixu, who did something… unexpected with niangao. I won’t spoil what he did, but it’s very memorable.
One of the best aspects of “Tasting History” – both the show and the cookbook – is the powerful feeling of connection to ancient history and the people who once ate this food. Recommended for history enthusiasts who want to learn something new and/or people who love the idea of making new and fascinating dishes.
And serve it forth!








