Ancient Roman Cheesecake - Savillum

[@TastingHistory]

In the lead up to the holidays, I'm going to be signing some Tasting History Cookbooks for those who haven't been able to make a signing. Here's a link where you can order: www.dieselbookstore.com/tasting-history-signed. Books will be delivered in early December.

[@Tommy9834]

I misread this and thought you said you were gonna be singing your cookbook.

[@lindamcneil711]

I bet the elimination of the flour and an increase in egg yolk is what lead to the more modern cheese cakes. Once again, I loved this video. 🎉🎉

[@blackdragon7979]

​@@Tommy9834you weren't the only one ..

[@shawnysup]

How to make mulsum

[@floydcarstairs9747]

Toasted white poppy seeds seem really foreign to me, even though I come from a poppy seed lover nation (Hungary). We use the black variety and grind it raw into a dark black paste to use in sweets.

[@Pro_Butcher_Amateur_Human]

Election week...Roman cake...it can only mean one thing. Vote Max for Consul! This brought to you by the Cataline Brotherhood of Millers. True Roman bread, for true Romans.

[@savannadearing3020]

😂 I got that reference.

[@_katesdigitaldiary]

HERE! HERE!

[@SenshiSunPower]

This is the first election post to make me laugh. Thank you.

[@Uncle_Smidge]

Hear hear! *CLACK CLACK*

[@forgottenfries]

@@Uncle_SmidgeLMAO CLACK CLACK

[@Chillaxorita]

5:43 The leap from "I don't have one of those..." to "I'm gonna use a tagine" threw me for a loop

[@bjarnemcdonald6333]

And an absolutely beautiful tagine

[@nuthinmuffins5073]

And Mr. Fancy-pants Miller is so casual about it, like it’s just a common item to have in an American kitchen. And yes, I am just envious.

[@monkeymugs8703]

What is a tagine!?!? I also agree it is really pretty!!!

[@MtnNerd]

@@monkeymugs8703 A Moroccan cooking vessel. It was used in a previous video for a tagine (also a type of stew cooked in the vessel)

[@monkeymugs8703]

@MtnNerd absolutely appreciate that!! Now I'm gonna go find one!!! Thank you!!

[@noob19087]

I love the letter where the guy is going on about how he wants his money back from a guest who didn't show up, but still flexes how rich he is.

[@Ididitonce]

Right

[@noob19087]

@Ididitonce ... Left? What's the pattern here?

[@chromasus9983]

This kind of writing from ancient Greece and Rome is just wonderful, Homer's works are full of it. Everyone is always flexing about how powerful and divine and rich they are, and at the same time they show that to others. Boasting and humility, generosity.. It's really funny.

[@iampfaff]

@@chromasus9983Mr beast before iPhones

[@pattiannepascual]

I guess it was a matter of principle. Besides the fact the guy was counting on having a female guest by his side to make him look "manly", people in those days were really disciplined. The wealthy ones very cold and snobby. No wonder why they needed a guest. Not many women would have wanted to be in a relationship with such men. It would not shock me if they paid people to be their guest aka escort 😅

[@Nealend86]

Oh that part with the silver grill is clever. The plums and pomegranate seeds were there as the "coals and embers" of the mock grill. So you've got sausages roasting on an open fire.

[@slwrabbits]

Ohhhhhhh. Now I get it. Thanks!

[@MACMoneU2]

I took Latin for four years in high school and it was my teachers great delight to host a banquet at the end of every school year where we reclined and ate. We always had snow cones since Mr Meyer was delighted that the Romans used snow in their cuisine and invented the first snow cone. This was the early eighties and first semester Latin students were sold at auction to the other students and had to serve at the banquet. I am pretty sure this would not be allowed today. Our first semester assignment was to make a toga and learn enough to create our Latin name. We used it on all assignments and addressed each other as such. Good times.

[@nancyreid8729]

I took my 4 years of Latin in high school as well, late 60s through 1971, and we also did that same Latin banquet! Great times.

[@brokenglassshimmerlikestar3407]

Hahahahaha addressing each other by Latin name is genius! I imagine kids change their tone instantly, like old movie speak, with Latin

[@palmerharrison7660]

Now I'm remembering my second year of Latin in high school and the arguments we got in over whether or not Caesar's Commentaries on the Gallic Wars were propaganda or not as we translated them. We were allowed to bring in alternate contemporary sources...but only if we translated them ourselves, so that made things interesting.

[@MACMoneU2]

@@brokenglassshimmerlikestar3407people were not subtle either. Most of the boys learned the foulest words they could and essentially publicly called each other sh!thead or worse in Latin for years. That teacher knew how to get us engaged. 😂

[@MACMoneU2]

@@nancyreid8729 yes🎉 so much fun

[@The_Razielim]

I think the funniest part was watching Max kinda have to force the spoon through it to get that first bite, and somehow my brain knew his first words were going to be "Hmm. Dense."

[@blitsriderfield4099]

If i had a nickle for every time Max taught me about an ancient roman cake made with cheese, id have two nuckles...

[@ragebb8]

you've got more than two knuckles mate, i promise i jest...

[@sixxygrrl]

​@@ragebb8😂😂😂😂 Thank you. You made my whole morning. 😂😂😂

[@neverlistentome]

I'd bet you've got 28 knuckles... ...unless you're a shop teacher or work around combines. 😂

[@wolfmantheimpaler]

It's not a lot, but it's weird it happened twice

[@itsallfunandgames723]

Nuckle is just the old Roman word for nickel. Give me five nuckles for a quarter, you'd say.

[@rosevale3218]

Max, I found your channel during the pandemic. At the time, I thought you were a professor of history. I still think you are the best teacher I've ever come across. Your attention to the pronunciation of names of people and dishes from disparate cultures. I eagerly look forward to your presentations. Thank you.

[@QueenBamBEE32724]

I have thought the same: I’m always impressed by how well he pronounces things in languages other than English (NOT that his English is pronounced poorly-haha!). I don’t speak ANY other language, so he COULD be just BUTCHERING those words, but to my ignorant mind, he’s spot-on!

[@HikuroMishiro]

I definitely think he's deserving of one of those 'honorary doctorates' universities give out. I suppose that's usually a 'doctorate in the arts' or whatever for tv people, but I don't see why they couldn't give one for history.

[@QwertiusMaximus]

Last week Election Cake, this week cheese cake. Looks like Max is on a cake streak.

[@Dan-ud8hz]

"Let them eat cake!"

[@creativechaosify]

...arent't we all?🤣

[@timmccarthy9917]

Getting caked up

[@EchoByrnes]

Can you blame him? We're all anxious

[@spartanhawk7637]

Cakes are pretty fun to make.

[@TheoRae8289]

Thank you for explaining "soup to nuts" because I have auditory processing disorder and never heard the phrase correctly, so the meaning was right over my head.

[@CakeboyRiP]

Jose i don't know if you read this but thank you for the subtitels and the support you give this man

[@veronicabrewer4375]

(I'm sure I missed it but who is Jose?)

[@DavidHall-ge6nn]

Jose is Max's husband.

[@CakeboyRiP]

@@veronicabrewer4375 Husband of Max and he helps with amonst others the subtitels on all the videos and probably more

[@simeonnewman4039]

@@DavidHall-ge6nn wow i didnt know he had a husband thats so wholesome

[@Uncle_Smidge]

Aw, crap, now I gotta watch the episode all over. 🤣

[@avon1243]

I like knowing those trivial bits like where the abbreviation “lb.” came from. Also, your dead pan face when you opined that less flatulence is a good thing cracked me up. I just love you!

[@quietcat]

In Portuguese it makes perfect sense, as the word for pound is "libra".

[@luisa.acevedo3326]

In spanish is Libra too.

[@TheJuneyBug]

"The densest cheesecake"! I may try this recipes as gift for a friend that has lamented that the cheesecakes today are so very light that they seem to be completely different dessert from what his Gramma made.

[@Freaky0Nina]

Where was his grandma from. In my country we make Cheesecake with Quark/ Creme Fraîche. They tend to be pretty dense

[@TheJuneyBug]

@@Freaky0Nina I don't know if he was talking about the grandma from Mexico or the one from Korea.

[@TheJuneyBug]

@@MMathis That sounds wonderful!

[@13thMaiden]

​@@TheJuneyBug Probably the Mexican and she was likely making him pay de queso, literally Cheese Pie. Korean cheesecake tends to mimic the Japanese souffle cheesecakes (though sometimes they do the baked version but it's usually souffle). Those are basically chiffon cakes which are fluffy and airy as heck. Pay de queso is denser, closer to traditional NY cheesecake. You also have Salvadorian Quesadilla, but it's more of a sweet cheese _bread_ and more common in El Salvador and Guatemala.

[@TheJuneyBug]

@@13thMaiden Thanks! I looked at the recipes and that seems to be it!

[@C_Valerius_Catullus]

I've been a fan of Tasting History since mid 2020, and you have put out an ancient Roman recipe on my birthday. This has just about made my day.

[@capriciousstudent]

You should try Quesadilla Salvadoreña, another “cheesecake” dish from El Salvador! When we say “quesadilla”, we mean a sweet bread made with cheese, rice flour, and sesame seeds. Delicious with coffee. It has also been the source of much confusion with our northern neighbor’s more famous, savory quesadilla 😅

[@PB-tr5ze]

Lol my mom was Salvadorian and my brother and I would get confused all the time when she asked if we wanted a quesadilla lol.

[@Xiroi87]

I Northern Spain there is quesada pasiega, a traditional citrusy dense cheesecake, rally nice.

[@forgottenfries]

DID YOU KNOW quesadilla viene de, justamente, un pan de queso? En mexico se volvio tortilla y pan, pero supongo que salvador se quedo con una receta mas original

[@deniseeulert2503]

I love this channel because with comments like yours I learn so much. I had to go and look up the recipe and found several.

[@grenmoyo3968]

Reminds me of the horrorfied confusion British people I've met expressed when Americans from the US south talk about Buscuits and gravy. This was decades ago, and I think the internet brought us closer to understand regional meanings for foods in english but it was really funny watching them think we ate cookies with meat based brown gravy.

[@karowolkenschaufler7659]

the very definition of culture is that we take ideas that already exist and develop them further. I love that cheesecake is a prime example of this. oh, and imagine this with a saltier cheese topped with pears or some jam... I love the combination of salty cheese and fruit. in small pieces that would make an exellent finger food/opener...

[@PassTheMarmalade1957]

Feta cheese with figs or watermelon is one of my favourite snacks.

[@dragon_os5153]

I feel like mozzarella topped with red plum jam would be simply decadent.

[@maitele]

I bet this would rip with nice, tart green grapes on top.

[@bustedkeaton]

I love the ancient and medieval episodes best, but all of Max's vids are enriching

[@ronoom6202]

Agreed😁

[@KamiJ-xx6qm]

If you don't know what to do with the rest of your white poppy seeds, then I recommend making St. Martin's croissants. Traditionally eaten in Poznan, Poland on November 11th - there's a bit of history there as well though probably not ancient enough for an episode.

[@Amcsae]

He's done recipes from the (19)50s and 70s, hasn't he? He seems pretty flexible about what's historic enough. I like the variety

[@AngelicHarmony00]

Cato returns!!! Lol, I really like that despite his seriousness, he apparently had a fondness for cakes. The little things we learn that add a lot of personality! Thanks Max for the fun video!

[@theeccentrictripper3863]

"Savillum Delenda Est" - Cato the Elder before devouring a whole cake

[@yamiyomizuki]

cakes were used as religious offerings in Rome, and cato was known to be very religious, so it may not have been a personal fondness.

[@HaloFTW55]

I grew to hate Cato the more j learn about him

[@Wabbajack-kj2kg]

@@HaloFTW55 why

[@HaloFTW55]

@@Wabbajack-kj2kg He insulted Scipio Africanus (yes, that one) for bungling a more minor diplomatic move and accused him of taking bribes. Every thing Scipio shows up for senate business, he'd get politically attacked by Cato. At the very end, one of Rome's greatest generals who literally saved the republic was driven from the place he saved. Scipio vowed that Rome will not even have his bones and he was as a result not buried in Rome. Cato (the Elder)'s grandson literally had a hand in senatorial policies that were anti-reforms until the republic literally collapsed under the weight of needed reforms and a civil war from somebody who wished to push through reforms at any cost (Caesar).

[@Dan-ud8hz]

Oh snap, new Tasting History dropped AND it's about ancient cheesecake?! You've been saving this one for when we really needed it. Much appreciated!

[@Baron-Ortega]

I have massive respect for a man with such a clean oven!

[@BubsyMupsy]

I guess it’s just new…. New kitchen, you see😂 Let’s see after few other ancient meat cooking dishes 😜

[@heidi_mcheidiface]

It's brand new. I wonder what it will look like a year from now 😆

[@heidi_mcheidiface]

​@@BubsyMupsy great minds comment alike

[@BubsyMupsy]

@@heidi_mcheidiface 😂🤣😂

[@supplespecimen725]

@@heidi_mcheidifaceAlike (I’m now a great mind)

[@spicymchaggisjig1294]

This channel cooking recipes of Ancient Rome is my Roman Empire, I've watched all of them dozens of times, and I still find them absolutely captivating

[@deadPan-c]

dude just watch the damn video

[@spicymchaggisjig1294]

​@deadPan-c Dude, go into a quiet room and give your head a shake. If you don't like the comment, just be a normal human being and downvote it or ignore it, coming on here to try and troll people is just pathetic and shows what a sad excuse of a human being you are.

[@missbeans]

​@deadPan-c dude let people enjoy things

[@kimvibk9242]

@14:06 - Roasted sheep's testicles in broth. Ah yes, the ancient dish called Deez Nuts.

[@Serketry88]

Ye Olde Rocky Mountain Oysters.

[@shysonofficial]

"Hae Nuces" would be "these nuts" in Latin..just gona put that here

[@hrodga]

Soup to nuts... why not both?!

[@mutenzockt1214]

made my day xD

[@grey9524]

😂😂😂

[@kymo6343]

Dude I just got a cheesecake today. My mom just passed last week, she loved cheesecake like most ppl do and I definitely needed the ultimate of comfort foods after dealing w it all...

[@TastingHistory]

Big hugs to you.

[@AmieMorley-st6tz]

I hope you enjoyed your cheesecake ❤

[@illya7]

What a lovely way to remember her, I hope it brought you a tiny bit of comfort.

[@robertajack2783]

I am sorry for your loss.

[@warnegoodman]

TMI

[@fastloadermd]

In Romania and in the Republic of Moldova we are also eating Placinta. Traditionally a layered (rolled) pie with fresh slightly salted cheese ( ricotta) with dill or without.

[@holdinmuhl4959]

The words are interesting, "Placenta" for instance: The anatomic femal placenta is "Mutterkuchen" in German, literally translated it means "mother cake". In Saxony some traditional bakeries still make "Platzkuchen". It is a special dry cake served with a fresh butter and powder sugar cover. Some call it "hill and dale" cake due to its form. It's fairly difficult to make. The Germans in Bohemia know "Hefeplatzka" meaning "yeast cake". It is a flat cake baked on the top of the oven in a pan with butter with a fill of sugar and cinnamon and may be poppy or just jam. In Czech cake is called "plac". In German the Second Dish names "Nachtisch", literally "after table". "Mensa" means "table" and became "dish". In German "table" is "Tisch". So the circle is closed.

[@kelseywideman5130]

I'm so glad there's a new episode right now. This is my comfort show and the only thing keeping me a little ok right now while things look bleak. 💙

[@pageribe9412]

Thinking of you & hoping you feel better soon.❤

[@unit--ns8jh]

White poppy seed is used as a filling in St. Martin's croissants, which are traditionally served on 11th November in Poznań - they're sweet and kinda heavy but I like'em 🙂

[@person35790]

IIRC, Ancient Romans used sheep and goat milk for cheeses. Goat cheese goes very well with honey

[@janicepalmrose3471]

Can you have Ricotta made from goat cheese? 😋

[@Kingcj2001]

"A couple of bites and you're done." It truly is a cheesecake!

[@wolfzmusic9706]

I can eat a cheesecake in one go cuz it's so damn good xD

[@StonedtotheBones13]

Me with every cheese tbh 😅

[@shoebaglady8374]

“They don’t sing. They honk” ……….said with a straight face is the best thing ever. 😂

[@kurosujiomake]

"musulm inside, oil outside" dude was well marinated

[@anna_in_aotearoa3166]

10:47 All I could picture was this dodgy old codger in his loincloth, half-drunk, all oiled up and ogling the flute boys & girls! 😂🫣 But to be more serious, they used the oil as a soap substitute scraped off with a strigil, so presumably he means being slightly pickled inside & very clean outside....? 😅 Sounds like the sort of recommendation one still hears from 100-year old Roman grannies & gramps today!

[@luizalivinginthegray6353]

This really reminds of the Romanian Cheescake called Pasca we eat at Easter time. I’ve left the recipe bellow Max if you are interested. It may have evolved from this recipe you showed us. Pasca ingredients without dough: (24cm diameter form) 1 kg cottage cheese 5 eggs - separate the yolks from the whites 300 g sugar 2 sachets vanilla pudding 1 sachet baking powder grated peel from 1 orange 100 ml cream for whipped cream 30% 1 teaspoon vanilla paste/vanilla essence 1 sachet Bourbon vanilla sugar (with vanilla bean seeds) 100 g raisins 3 tablespoons milk 1 teaspoon rum essence 50 g melted butter 1.Preheat the oven to 180 degrees Celsius. Line a round pan with baking sheet or grease with butter. 2. Beat the eggs yolks with the sugar. 3. Add the cottage cheese and mix well, along with the milk. Then add the melted butter, semolina or flour and mix again. 4. Add the raisins, zest vanilla and rum and stir a little more. 5. Pour the pasca mixture into the mold and bake for about 60 minutes. 6. Cut the pasca after it has cooled.

[@lordInquisitor]

As a avid cheese cake enjoyer, I see this as a absolute win

[@AngelavengerL]

This was so cool. The Placenta episode is one of my favorites. I love whenever you cover Greek and Roman foods. The Pliny the younger portion had me laughing because it sounded EXACTLY like a parent now and days guilt tripping their kid who didn't come to the families Christmas or Thanksgiving dinners. People really are the same lol.

[@vatiti9573]

Learning about history makes you realize at some point that humans were basically always the same (and I find this kinda funny honestly).

[@Somebody.Alive-pj6xp]

I was just watching the Pumpkin Cheesecake Episode. Re-watching Max’s videos daily so I hurried over here as soon as the Episode I was watching was over. Have a great Tuesday Max!

[@kathilisi3019]

That's one of the few tasting history recipes that I tried, and I highly recommend it!

[@chadreese9501]

It’s not Tuesday without Max! Now I’ll have the energy I’ll need to get through the day!

[@allen9069]

I never thought about why we use lb for pound. Now I know!!

[@naiaddore1797]

Awesome video Max! When you had shown amazement at the fact that cheesecake hadn't really changed in 2000+ years, I thought of that wonderful quote that Cogsworth said in Beauty and The Beast: "If it's not Baroque, don't fix it!" 😂

[@theblackwithin3457]

2:48 "pretty much anything will work" - okay then *grabs cheddar and gorgonzola

[@lauramcmillan9592]

I bet this would be *delicious* with a very sharp cheddar. Maybe cut with ricotta to tone it down a bit.

[@curlyhairblacklilacs]

Honestly it would probably hit 😂

[@EvLSpectre]

Brie and 20 year Parmesan reg

[@albertamcknight9882]

I was kinda thinking cheddar and Gruyère mixed in the ricotta

[@arjenlaan4103]

I made something close to this, years ago, for a Roman-style feast. The hazelnut filled dates from an earlier video were also served then, although we did not crush those, but added them whole, and I have been feeling a bit silly ever since watching Max prepare them correctly. But aaaaaanyway, for the cheese, we used grated aged Gouda, and that did really work nicely, and I made it a couple more times after that for smaller venues, just because I liked it so much!

[@KatamuroTheFirst]

There is a slavic dish/eastern european one where it's cottage cheese and multiple eggs. That gives it a lighter texture. Also polenta can be used to substitute part of the flour to make it lighter.

[@kajsaskarheden5913]

You should have a look into swedish Ostkaka, translates to Cheesecake. Very traditional and quite oldfashioned swedish dessert, made from Milk, rennet, eggs, almonds, cream, flour and sugar. Served with jam and whipped cream.

[@brianthesnail3815]

Just wanted to say I am so pleased this channel has prospered. Its a gem of the internet. I like cooking and even trained to be a chef for fun so appreciate the huge effort Max puts in. I live in England opposite a buried Roman temple. My garden still has Ground Elder plants in it that Romans planted everywhere and used as a salad. I like to think that the Romans going to the temple planted salad to have on the go. I wonder if they also offered up the simple cheesecake at the temple.

[@_katesdigitaldiary]

I’m a pretty new subscriber here at Tasting History but I just wanna let you know Max.. I’ve been getting my ass handed to me by life lately. Real down in the dumps.. and I find myself turning to your videos to unplug and destress almost daily. Thanks for being a source of education and relaxation in this crazy world. Can’t wait to see how far you and your channel go! 🫶🏼

[@Grayald]

Best of luck to you!

[@_katesdigitaldiary]

@ thanks!!

[@KetchupwithMaxandJose]

🫶🏽

[@deniseeulert2503]

I made a document of all of his titles and their links. I printed it off recently but will obviously have to update it every so often. If you love the channel his book is great too. Glad to see you here.

[@sarahcleary110]

I completely understand, it seems like the universe has had it out for me the past 4 years. Max is my favorite channel combining my 2 favorite subjects, history & food. The chance to quiet your mind & not think about your worries or anyone else's needs for a short period of time & just enjoy something is so important. Keep seeking out those little breaks, they do make a difference & help. You've got this, you're stronger than you may think, but also don't be afraid to ask for help, we all need it at times. Wishing you peace & happiness.

[@serenetiv]

Hmm... This reminds me of a german cheesecake.. like we use Quark as cheese and no honey but you know.. the cheese is mixed with a bit of flour and the sugar and there's egg in it, only the whites are beaten stiff before everything is folded together. my family doesn't like cheesecake with a crust so the mürbeteig is only at the bottom but I'd guess you could even leave that out. And there's versions with fruit but i think honey and maybe rosemary or poppy would work really well with that.

[@betheva5917]

Why can’t we get quark here in US?

[@serenetiv]

@@betheva5917 I have no idea ^^'

[@betheva5917]

@@serenetiv no one knows probably😜. But would like to see it here.

[@kaitlyn__L]

@@betheva5917 my guess is it goes against the American regulations re sanitising the milk before going into cheese. Quark is a fresh soft cheese, like so many other European cheeses (inc well known French ones). And I know for sure a lot of very popular French soft fresh cheeses don't meet those American regulations, so they can't be imported. So while I don't know for sure, I wouldn't be surprised if quark goes against those rules as well.

[@valliemcc8352]

The fact you completely did not elaborate on the tagine after mentioning it had me laughing. "I dont have that, but ive got this really fancy and bizarre looking thing instead. Anyway!"

[@lhfirex]

I typically make cheesecake for Thanksgiving or Christmas, so I know what to do this year! Thanks, Max! A Saturnalia Savillum!

[@WaterfieldForge]

made this today, worked like a charm. I used smooth ricotta and cream cheese for two different cakes, the cream cheese version had a stronger flavor, where the ricotta was more mild, the cream cheese made a smoother texture as well, where the ricotta bonded with the flour and made for a more chewy consistency. ill have to do this again with a more historical themed cheese like Pecorino romano.

[@richdiddens4059]

The section on Pollion Romillius reminds me of the recent story of a 105 year old British woman who credits her long life to drinking a pint of Guinness every day since she was a teenager.

[@disodosid]

It reminded me of a centenarian man i saw on the news as a kid who was all too happy to give the credit to a daily dose of the greasiest bacon possible along with alcohol - i think whiskey? 🤣

[@TeresasSweets]

I love how professional his editing has improved over the years. I especially love the intro!

[@tjm11015]

OMG!! I just saw a recipe for this for the first time and was going to try and make it, NOW HERE YOU ARE!! My favorite food historian, laying out the cheesecake of the Gods!

[@danielmantell3084]

I really love how the channel has developed its own history now. I hope for many many more years of Tasting History to come.

[@93juan]

I suggest you a historical recipe for Spekulaas/Spekulatius cookies for Christmas, I'm pretty curious about the history of these cookies

[@anna_in_aotearoa3166]

If you haven't watched History in Taberna's episode on speculaas yet, you're in for a treat 😄 I highly recommend their channel to any Max Miller fans! It's super-amusing and similarly focused on how food, culture & history interact. Learnt a huge amount from his series on the international development of bread & noodles respectively, whilst giggling like a mad thing most of the way!

[@thomasvic1761]

4:11 KITTY! FLUFFY KITTY!

[@Pro_Butcher_Amateur_Human]

Even though I'm lactose intolerant so this one isn't for me, I see Tasting History, I watch.

[@MyHeartForBio]

Same.. I'm vegan since 2008 and still watch all his videos 😂

[@empresspyra]

(Lactose intolerant): I am too. Often I keep in the back of my mind, as I research the internet for recipes: "magical substitutions" that are lactose-free and the two avenues that I'm quite excited about are coconut ferments or coconut cream cheeses and vegan cream cheeses which often use legumes and nut cheeses as well but there are: a lot of different or similar recipes from a lot of different things. So it's totally worth exploring. I find it challenges in the good way at least there are discoverable ways to do many kinds of approximate adaptations! And I would love it if that couldn't inspire you and make your life more positive! If you want to steal any of the ideas, go for it. 👍🫶

[@ShawnGillette]

There are some wonderful cashew based ricotta replacements if you feel like making it anyway. 😉

[@MarsJenkar]

I wanna say that well-aged cheeses consume nearly all the lactose in the process of the cheesemaking, so it could be worth a try with one of those. But if your intolerance is really bad, and/or you're not willing to take the risk (it's your health on the line, after all!), I totally understand.

[@t.k.5088]

Same!!

[@the.art.of.healing]

I love the "fancy" voice you use to read the old text. It is probably one of the reasons I love these videos. Also just such an interesting show. Always look forward to a new episode!

[@joshuahunt3032]

13:32 Note to self: apparently parrots aren’t just from South America and Africa. I had to look up “how did the ancient romans have access to parrots”, and apparently at least some of them may have been descendants of species that apparently exist In India and had some specimens extracted to Europe in the wake of Alexander III of Macedon’s reign.

[@imacanoli897]

Look up the Carolina Parakeet. Parrot native to North America....last known one died in 1918 at the Cincinatti Zoo. Its crazy what species have been lost to time! Even in the US, we had a much different ecology even 100 to 200 years ago.

[@Wubadubadub1967]

There are also many different parrot species found in Oceania!

[@anna_in_aotearoa3166]

Heheh yeah in NZ we've got the alpine kea (notorious vehicle vandals), kākāpō (critically endangered feathered football), noisy kaka (awesome red feathered armpits) & more! Next door the Aussies have galahs (pink & grey hooligans), various colours of cockatoos (scary-smart with veery powerful beaks) & all sorts of small colourful native budgies. The size & coloration of parrot species down here is really pretty broad-ranging!

[@Wubadubadub1967]

@@anna_in_aotearoa3166 i think New Zealand parrots are so interesting!!!! I LOVE keas

[@anna_in_aotearoa3166]

@Wubadubadub1967 They're a bit of a menace, but definitely 110% full of character! 😆 When they fly the colours on their spread wings are amazing too, very beautiful.

[@erzsebetkovacs2527]

You mention that this savillum turned out very dense, which, I suspect, could have been the result of not beating the eggs. If I remember correctly, there was an article in one of the Oxford Food Symposium volumes (it escapes me which, unfortunately), where the author (Sally Grainger, I think?) tried to determine from the expressions used in the Roman recipes whether the eggs used to be separated and beaten to a foam even back then. It's not unimaginable, seeing as Early Modern English cooks already beat their eggs with twigs and such before the invention of modern egg beaters.

[@thankyoufortodayjk3704]

I don’t think I’ve ever been so happy to see a cheese cake recipe 😂

[@laerwen]

Max, your deadpan "mmmm!" nearly ended me! 😂 This cheesecake looks delightful. I especially like desserts that are not extremely sweet, so this is right up my alley.

[@tucopacifico]

Great, now I can’t stop thinking about urinal cakes in a way I never did before

[@TastingHistory]

😂

[@KayleighBourquin]

Yum yum 😜

[@EmMiller-wu3dy]

Me too😂

[@kirdi6125]

😂

[@adedow1333]

DO NOT EAT THE BLUE MINT!

[@erzsebetkovacs2527]

LOL, yes, placenta is a Latin word, but it also belongs to the medical vocabulary in English. But it is also present in the modern languages that derive from Latin, and if I'm not mistaken, this is how it ended up in my native tongue (Hungarian), as a loan from the Romanian, "palacsinta" (puh-luh-chin-tuh) meaning pancakes.

[@ulrike9978]

Wow, I never made that connection! In the area my grandparents were from they borrowed the Hungarian in turn and ended up with Palatschinken :-)

[@-jank-willson]

@@ulrike9978 the hungarian langauge is distantly distantly related to Japanese and native american languages...

[@nurietabezos4159]

That's right. Lots of european countries have eggdishes with the name "palat" on it. ..I would bet all are ex-roman zones

[@reijek990]

More than a thousand years since then, Pliny's complaint is still very timely. There is always that friend that flakes out of dinner plans at the last minute.

[@joeartguy]

if that menu (at 14:34) is carved into the table, it's not really a menu but a Duodecim Scripta board -- one of the most popular Ancient Roman board games consisting of three lines of twelve spaces (in this case letters), with symbols breaking each line in the middle. Gambling was sometimes discouraged or illegal in Roman cities, but who could object to a simple menu on the table? :D

[@repeat_defender]

Thank the gods for you, Maximus, I need this today.

[@InABroadwayStateOfMind]

I’ll never fail to be fascinated by Ancient Roman cuisine, though I still don’t understand why dormice were so beloved…

[@oonaghmarguerite6752]

It kept the mice out of the wool sweaters if they were eaten first....lol

[@RandomDudeOne]

I'd like to see Max try the dormouse dish from "Satyricon"

[@TastingHistory]

On my to do list. Though they’re endangered so I’ll have to find something to substitute.

[@naamadossantossilva4736]

​@@TastingHistoryWould nutria work?

[@Getpojke]

@@TastingHistory Seemingly squirrel is pretty close to dormouse. Squirrel is pretty tasty so I look forward to the recipe. 🐁🍯 I suppose you could try using Chip & Dale (chipmunks) instead. That could be a great Christmas episode, you cooking chipmunks, Bing Crosby singing 🎼 "Chip-munks roasting on an open fire"🎶 😆🐿🐿

[@loraweems8712]

​​@@TastingHistoryif you can find them, lab mice would work. My late husband and I used to raise them, and I supplied 70 of them for an SCA feast about 25 years ago.

[@loraweems8712]

​@naamadossantossilva4736 no. Dormice are about the size of a house mouse. Nutrition are big, about the size of a beaver

[@nikkiewhite476]

Wonderful video Max and thank you José for the captions! I used to be a fiend for cheesecake. I have tried many kinds over the years from chocolate to lemon to plain. I find the baked cheesecake is the most flavorful and rich but the no bake kind has its place. One thing I learned learned from you Max is that people are people what ever time they lived.

[@justaguy5770]

I either catch your videos from years ago or less than an hour after they're posted, either way I watch them

[@bjlyon615]

You manage to make everything so interesting. I’m impressed by your ability to pronounce the names of ancient recipes so eloquently. It really is fun learning about ancient foods. Thank you for all of your hard work putting together these videos.

[@trickshotingpanda5276]

only 19 mins ago ,im getting closer everytime ,and keep doing Roman n French medieval cooking please

[@WyteChinpira]

Aa a man with Italian blood, I can truly see were I get my nose from looking at those statues.. Marvelous

[@MamaBear3015]

Cheesecake? Let's go!! Any type of cheesecake from any time period is gonna be good!🤤🥰

[@LNCRHRT-vh7kp]

Your kitchen is so inviting, Max. I love your design choices and of course your little backdrop is so carefully placed for each video 🩵 thank you for your time

[@superdestrier9160]

Did not expect this after the surprise Friday upload !

[@ms.g1709]

I wasn't expecting a second video this week, but I appreciate it greatly. They're always soothing and distracting. 💗 It's also fun to learn from you. Thank you, Max.

[@agabrielhegartygaby9203]

As always just what I need: a new episode of TASTING HISTORY.....love the recipe too....

[@HobbesTWC]

Fascinating to see a dish that has survived for so long. So many others are lost to history (or so had been until this channel came along!), but good ol' cheesecake persevered!

[@Raphe9000]

Your Ancient Roman and early-1900's recipes are always my favorite. And they're only 2,000 years apart!

[@melenatorr]

A drop in the bucket of time!

[@AnAdorableWombat1]

Oooh I found one of my new favorite channels. History and food! My two favorite things

[@z2ei]

I love how in a lot of ways, nothing's really changed - a lot of recipes have been kicking around for hundreds and hundreds of years, just in slightly different forms.

[@marilyndoering2501]

Speaking of cakes made with honey, we were just in Strasbourg, Alsace and they sell Pain d’Epices, or spice cake sweetened with honey. It’s essentially the same as German Lebkuchen which is honey spice cake, not too sweet but a special treat especially for Christmas! We just love it!

[@kaitlyn__L]

Lebkuchen is a yuletime staple for my family, I didn't know pain d'epices were similar!

[@lozenger8]

Max, the comedy you include in your videos makes you one of my all time favourite artists to watch. You're an amazing host, researcher, chef and director.

[@EmMiller-wu3dy]

Yay! Max Tuesday. The Placenta episode was very enjoyable, but the recipe seemed beyond me. This one I’ll try❤

[@colettechausser7879]

My dearest Max, you are always so pleasant and insightful. Thank you for being you, never stop.

[@thejammingoshawott3579]

Honestly roman cuisine is just so cool! The flavor combos are just so unique

[@deadPan-c]

bro has not watched the video yet

[@thejammingoshawott3579]

@ I literally just did?

[@thejammingoshawott3579]

@ I was just saying that in general I think the flavors in many dishes (not this one in particular) are just super cool

[@anna_in_aotearoa3166]

I feel like upper-class Roman cuisine was a lot like today's fancy fusion restaurants: working in a context where vast economic empire had provided access to a very wide range of international ingredients & cultures, and riffing off them all in a way designed to showcase conspicuous consumption? We may do it with IG foodie shots today rather than honeyed dormice but I feel like there's a lot of parallels! (Reading Juvenal's satires also feels an awful lot like listening to someone's grumpy out-of-touch conservative uncle going off on 'woke kids these days'... 🤣)

[@mr.g4099]

>election day >Roman dish What did Max mean by that??+

[@GilTheDragon]

A dish from the Republic. The Haruspex informs me it is beneficial.

[@lhfirex]

Probably that we should elect him Consul. I did in fact cast a vote for Maximus Bestus to be Consul in our year of 2024!

[@GilTheDragon]

@ i hear he is descended from Clio!

[@Lenn869]

bruh the text is not going to turn green

[@seankane8628]

If only more people consulted us.

[@walatalalaw]

The cool thing with this one is if you have a dutch oven you can probably cook it over a fire. This would make an awesome and fun camping dessert!

[@gemma3877]

11:21 I'd never really understood the American phrase "from soup to nuts." For some reason my mental image was a bowl of soup and a handful of metal nuts (that go with bolts).

[@that_guy_logan]

Yo man I just want to say that even if I never end up cooking any of these recipes you've still been my comfort channel for the past few years and I always enjoy this channel

[@fanatlarge]

".... sheep testicles ... hhhmmmm...." This facial expression is on par with hard tack (and deserves the same treatment). 🤣

[@barbaragordon5381]

I absolutely LOVE your channel; it has two of my favorite things in this world - food and history! This was actually the first of your videos that I saw, and I got hooked! Now I'm back to put in my 2 cents' worth. I've no idea how many of your videos I have seen to date, but they are very entertaining. Don't you dare change a thing! I truly enjoy your take on history and historical figures, and have been so tempted to try out a few of the simpler recipes myself.

[@caldeandrade69]

I just finished watching your Election Cake vid. Now, a new old recipe! Love it!

[@reinab8168]

I used to dig through my friends old barn and find old newspapers.There were these old recipes, and I loved making them. Your channel is so great, real old recipes brought to life

[@DebraFlower]

So grateful for this today.

[@merbertancriwalli8622]

14:00 I go to a Vietnamese restaurant here in Melbourne and one of the options for protein in my pho is pizzle. Yep - the other bit that you don't usually eat 🙂

[@geneh460]

Now I need to experiment with honey. Thank you, Max, for helping bees stay employed.

[@GnomaPhobic]

It's amazing how modern it looks, really. Great video Max, I love your vids on Ancient cultures the most! Looking forward to a potential episode about ancient vermouth, dude.