Dinner with Attila the Hun

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#tastinghistory #attila

[@terryschwimmbacher2314]

Fun fact, Atilla is what the Goths called him, and is the diminutive of "atta" meaning father. So basically because the Huns left no writing, he will forever be known as Little Daddy

[@nenenindonu]

That's an extremely contested topic Attila might've been a Gothic corruption or even given nickname presumably his actual eponym was "Avitohol" (Son of the Deer) ancient Turkic title used by Eurasian Oghur tribes like Hunno-Bulgars.

[@JCdental]

Little did we know, Rome fell from all the kink shaming

[@zzBaBzz]

@@nenenindonu Except they called him Etzel. Atilla is a word originating from the words Edil, Etel, Etele. It means water, "lifegiving water", river. Etil -> Etele -> Atila.

[@nenenindonu]

@@zzBaBzz As I said no theory is fully probable there are just too many suggestions regarding its origin Athal, Astil, Atil (river), Avitohol,... ironically the vast majority of all other recorded Hunnic names are quite definable

[@atlas956]

There a really old german legend (with perhaps some historical base but it’s hard to tell between the dragons) that refers to Attila by the name of Etzel (pronounced At-sell). It makes me think that what probably happened is that the Huns invaded Europe and the accounts of some murderous hun travelled around, across several languages by people who probably didn’t know his real name in the first place. And then scholars just wrote down in their own language whatever they thought they heard the guy was named.

[@astrasillage]

I'm Hungarian and about the meat between the thighs thing: they put the meat (salted) under the saddle if the saddle chafed up the horse's back, to prevent the horse's wound from getting infected. The westerners saw it and thought it was for cooking purposes. As far as we know, the Huns did in fact cook their meat. 😂

[@bjetkabathory5185]

Salty meat over the fresh wounds? That must have been really painful!

[@phillipdennick8509]

That's amazing. I've just finished writing about the parallels between that description and the old method for curing biltong but as that is from a different continent, well all I can say is thanks. I never would have thought about it as a sterilisation method for saddle saw

[@ericstearns170]

@@bjetkabathory5185 Yes, but clean!

[@MegaKnight2012]

When I was training in the military, I found the best way to warm up an MRE was to put it in my pants pocket at the beginning of a hike. When we took a break for lunch, it would be all nice and toasty from my body heat

[@fatihsahin1305]

Thats an old tradition form our nomadic roots my Macar brother :)

[@1954JDR]

I love your channel. As a retired FDA chemist, I love your use of herbs and spices. As an history buff, I love your historical commentary. Cheers.

[@jessetaft1]

What does being an FDA chemist have to do with herbs and spices

[@1954JDR]

@@jessetaft1 The flavonoids in them are of particular interest to me. I've studied them and have written several papers on their compositions and benefits as antioxidants.

[@jessh4016]

@@jessetaft1 I mean, it is the Food and Drug Administration after all.

[@jasonstouder]

@@jessetaft1 herbs and spices are used not only for flavoring but also for preservation. I imagine being a food and drug administration chemist, this would all be right up this person's Alley. C'mon man. Think.

[@jessetaft1]

@@1954JDR hell yeah interesting af, any cool spice facts?

[@SpiritStarry]

I love the way you approached this video. You didn't have all the information on what Atilla ate and how it was made, so instead you made a meal for Atilla based on what we know of his preferences. I'd love more videos like this one, with recipes FOR a person or a group rather than something knowingly eaten by them.

[@GojiraTX]

that would be pretty cool

[@platariohb]

Honestly, this channel is amazing. Not only we get a glimpse of what people ate all through history, we also get a nice, entertaining, well-researched history lesson. Thanks a lot, Max!

[@loretta_3843]

It really is a delight to watch. Max is also a great host, it would probably take me 2 years to get a little comfortable in front of a camera. He's got great communication skills ☺️

[@mejsjalv]

Sometimes if you have the ingredients, or some approximation at home, might as well give it a try. Unless it already sounds gross.

[@kaithdvd]

Definitely! I got curious for the recipe, but I stayed for the history lesson

[@MrBlackdeath420]

I’m just here for the Pokémon in the background

[@spindleblood]

@@MrBlackdeath420 😂 I love them too!

[@BrightSpark]

Attila: "Why is there smoke coming out of your oven, Max?" Max: "Oh, uhhh... That isn't smoke, it's steam! Steam from the Steamed Lambs we're having! Mmmmm, Steamed Lambs!"

[@Poopyduckling9999]

Attila the hun, I hope you're prepared for some mouth-watering lamb.

[@AppalachianTemplar]

Then he has to run across the street to the Thermopolium to get some steamed lambs.

[@antoniopop6524]

This is a masterpiece - I love how this meme has taken on its own life.

[@chriskang635]

@@AppalachianTemplar steamed clams

[@weltvonalex]

Aurora Borealis?!!!

[@freyasslain2203]

People seem to forget that Atilla was raised at the Roman Imperial Court at Ravenna . Atilla read and wrote and spoke 8 languages by the time he was 14 . He was highly educated. But my guy was Alaric , King of the Goths .

[@alessandrogini5283]

What about the Brother of alaric?if Stilicho was alive in 415, they could had prevented the fall of western Roman Empire 😊

[@asoncalledvoonch2210]

He was a mass murderer and rapist. He's 🔥 in hell as you read this, and there he'll stay, my guy. Savage Facts

[@thenablade858]

Where did you get the eight languages from? Attila most likely spoke Latin alongside Hunnic but I highly doubt he spoke eight languages. Not even some of the most highly educated people of the time did.

[@freyasslain2203]

@@thenablade858 you do realize that the huns conquered over 100 nations ? Right ? Where I got my information was from a man in Hungary , who is supposed to be the World's authority on Atilla the Hungary.

[@patriciafoster9337]

I've had a mega crush on him since I read the brilliant Leadership Secrets of Atilla the Hun. He was strong, inner-directed, larger than life, and true to himself. Not bad for a barbarian warlord!

[@magnusengeseth5060]

Honestly though, sending a marriage proposal to Attila the Hun is surely the greatest "fuck you, dad!" move ever.

[@harringt100]

It was her brother who was emperor.

[@dantemaquiavelli9039]

@@harringt100 Classic sibling rivalry then.

[@harringt100]

@@dantemaquiavelli9039 I doubt it. You have to be on a somewhat-equal footing to have a "classic sibling rivalry." Brother-can-force- sister-to-get-married-or-exile-her (or even execute her) doesn't really qualify.

[@dantemaquiavelli9039]

@@harringt100 I know, I'm just joking

[@golDroger88]

Women. Not even once.

[@loretta_3843]

In the place in Italy where my parents are from, people still talk about Attila the Hun. One thing they say is that the hill the castle in Udine sits on was created when Attila got all his men to make the hill by filling their helmets with earth so he could watch Aquileia burn. Sounds more like an old tale they've spun, but he certainly made an impression!😳 Oh, it's the region of Friuli Venezia Giulia, borders with Austria and Slovenia from the former Yugoslavia.

[@Neoprototype]

In the next Pax Mongólica, they will take all of Italy, it belongs to the Mongols.

[@Neoprototype]

@apsuara You might want to tell the creator of the video because he clearly stated that it was a conglomerate of different peoples including Mongolians and Chinese.

[@gisellelewis4015]

My family is from there, too! Unfortunately the ones who lived there that I knew have passed away, so I can't ask if they knew of this story, I wonder if they ever heard it...

[@matttaheri1979]

The “meat between the thighs and horse” is actually the origin story of Steak Tartare! Would be cool to see you go over that recipe

[@mnk9073]

The best part about the Catalaunian Plains is that Aetius literally tried to rehire him for his campaign against the Visigoths THE DAY AFTER the battle.

[@taekwongurl]

I love it that you were cooking the meat in your dutch oven! Archaeologists just found a whole village of artisans in Greece and they found the bones of an old lady who was clearly a Master ceramics b/c of her joints and all the clay pottery around her body. It's just lovely. I'd love to see a video about an ancient utensils used in cooking.

[@Ancusohm]

That sounds like a great episode idea!

[@jemo9389]

Fantastic idea!

[@TheAstrobiologistOW]

She just died in her workshop and was left there?

[@nessi777]

@@TheAstrobiologistOW 😅

[@chawk6201]

@The Astrobiologist Maybe it was a sudden disaster like Pompeii, or during the Bronze Age collapse?

[@aerocarnie]

This is it! I'm FINALLY caught up! Max, I must make a dreadful admission: I actively avoided your videos when they popped up for months upon months because they looked TOO GOOD. I knew that if I watched one I'd end up wanting to sit through everything on the channel, and that it would take a while because I can't binge watch very easily. Well, some time in May I finally gave in and now I've finally seen every last Tasting History video, and what a wonderful and enlightening journey it has been! I'm excited now that I'll get to watch them come out as they're created and released in relation to holidays and historical anniversaries, too!

[@Tentaclestudio1]

And the nice thing is, the videos are so well crafted, that if you watch them a second time, they are just as good!

[@jennifermizutani6230]

@@Tentaclestudio1 (In my best Jimmy Doohan impersination) Ahh, a second time, how quaint. Seriously though, I watch and rewatch these all the time. Like a good leftover, they are definitely good to return to.

[@k8eekatt]

Tantric cuisine; what is you tube providing next?

[@glorygloryholeallelujah]

The “Max Video Binge” struggle is real… 😂❤

[@phantom0456]

Ehhhh

[@rycoli]

I worked for an Attila he was Hungarian. I’m sending him this link. He will love it, 😊thank you Max, awesome as always.

[@jesswhite2456]

We were so excited when you mentioned Serdika (Sardica). We used to live in Bulgaria, and that is the Roman city which is today Sofia! You can still walk through the remains of Serdika in Sofia's city-center. If you're interested in dishes still served in the style you mentioned--look into kavarma or any other gyuvetch-based dish. So many amazing Balkan foods to explore!

[@Justanotherconsumer]

I would like to hear a history of Kavarma, in particular, and the relationship to Qorma.

[@chingizzhylkybayev8575]

@@Justanotherconsumer "kavarma" and "qorma" both mean "something roasted" in different Turkic languages. Kavarma in Bulgaria has Ottoman roots, and qorma in South Asia has Mughal roots - both Turkic empires (even though Mughals switched to Persian as their working language pretty early on).

[@saintinblack4971]

Bulgarian here. We consider kavarma and gyuvech Turkish, remains of us being slaves to the ottoman empire.. though I've never done any research on where they truly come from

[@rlcz6558]

Going through horrible cancer with family and this show has just helped in getting through It’s just warming and makes me have an escape Thank you for this wonderful show ❤Ps I love your new kitchen that abalone tile is beautiful

[@TastingHistory]

Hopeful for a good outcome, keep hope up!

[@MrTiresia]

Hey Max, I was talking with a few historians and anthopologists about your channel! We come from a particular ethnic minority, maybe we could suggest you some cold leads to investigate? There was this discussion about a sweet called Blancmange, it might be a dish or a whole dinner, it is apparently quite ancient and partially documented among some streams of Jewish and Arabic tradition, it moved to France and who knows what happened. It somehow arrived to the Jewish Community of Rome and also to the Sicilian population. It would be interesting to uncover a dish that traveled so much and touched multiple cultures, so much that every and each one of them claim it as their own!

[@lisanneschop7317]

I hope enough people will upvote your comment, pal.

[@ktkat1949]

blancmange is a soft white pudding that is still made in the UK. It is considered to be 'invalid food'. Recipes all over the internet. My mother used to make it for us when we were sick.

[@lairdcummings9092]

Mr. Angus Podgorny would approve.

[@as176]

Wrote him about it two years ago and he promised me it was on his list. So please, please, Max, do the Blancmange! Where I come from there is a modern remnant left called Mahallepi (I guess that's arabic?) which is a sweet treat, but I would love to see the original dish made with chicken.

[@MrTiresia]

@@as176 it's incredibly old and yes, there's a turkish version that uses chicken! The Hebrew version is fried in pastry and can have candied citron (in a book of jewish roman dishes), arabic can use rosewater and cardamom (mulhalebi)... but who got the idea? And why? I was studying that it might have been part of a medieval lunch where the idea was eating "white" foods, for some purpose. I never managed to make it.

[@megansfo]

I used to keep chickens in Seattle, and the longest lived of my hens, Attila ( the Hen) lived 10 years. True! I love these videos! 🍖🍗🍖

[@meganburson1512]

Attila the hen!! Bahaha 🤣 I love it!!

[@jpaulc441]

Did your hen besiege and sack many chicken coops?

[@rhov-anion]

How cute! My friend named his tiny dog Attila the Runt. The dog definitely took on that fearless personality.

[@rc59191]

Feel bad for the foxes that broke into that henhouse lol.

[@MrYfrank14]

I know a guy that named his cow, sir loin and his chicken, soup.

[@arvurebantra7639]

I think that the reason Attila didn't have a lot of flashy and expensive things is just simply because of how he recognized that "pretty" doesn't mean functional. Being the leader of such a group too, he probably was constantly watching for betrayals. I'm also wondering if this dish would be just as good with beef or venison!

[@MsLeenite]

I was wondering if he deliberately avoided wearing or using anything that would mark him as a person of wealth and importance, especially in battle or while traveling. Although I don't know if bandits seizing and ransoming wealthy people as they traveled was something that went on in that era/part of the world, certainly a bejeweled warrior on a richly caparisoned horse made an especially attractive target to opposing troops.

[@rc59191]

I think he was betrayed by his brother at one point.

[@nadjasunflower1387]

these are good points. though I think it also runs a bit deeper, reflecting on his intelligence and observations of men. If you treat your men / guests better than you treat yourself, there's little room for jealousy, and all the trappings that spring from it. I.E. betrayal, assassination, etc. Because at that point the only thing they would have to be jealous of would be his power / authority.

[@hildahilpert5018]

I,m sure it would be.

[@arkamukhopadhyay9111]

​@@MsLeeniteany bandit that attempted to kidnap Attila the freaking Hun would have to have balls the size of Mt. Everest.

[@eloquentsarcasm]

Been watching a ton of videos from Dan Davis, a great author and fanatical historian who infuses his novels with a staggering amount of research. He talks about the culture and basic foods, but your channel is a perfect compliment focusing on the food with some great history.

[@TheAriadnesThread]

Hi Max! Fantastic video as always!
 Also, italian fun fact, the patron saint from my city, San Geminiano di Modena (Saint Geminianus from Modena), is said to have protected the city from the invasion of Attila and the Huns in 452 dC.
 Geminiano was already dead at the time, but the people of Modena prayed to him to help and he sent a thick fog that covered the city and Attila kept going south and ignored Modena!
 I think it’s a story that it’s similar in various northern italian cities, with different protagonists, but a fun one!

[@zg4705]

haha la nebbia della pianura padana batte pure Attila! saluti da Piaśeinsa!

[@loretta_3843]

@@zg4705Attila e' un nome che tutti conoscono. Quando sono andata in italia, sembrava che ogni generazione ha qualche ricordo che hanno sentito da un parente. (Scusa mio italiano, devo parlarlo ogni giorno con mia madre, ma sono tanti anni che non lo scrivo☺️)

[@fedra76it]

We should organize a convention of all the Italian fans of TH, of course with proper historical catering.

[@FloopyNupers]

So it's all heresay

[@theshadow7937]

Always nice to have a max miller video while eating dinner! Keep up the good work

[@TastingHistory]

Have a good dinner.

[@adedow1333]

I watch during my breakfast. It's grand

[@ohnoraychel]

I watched during my lunch! 😊

[@cinnamon4]

I watched while consuming an ice cream

[@melissalambert7615]

Found it's best to be eating while watching.

[@nebraska7598]

“My feathers started falling apart” a problem I can honestly say I’ve NEVER had in the kitchen!

[@Catman2030]

In Age of Empires II, the Huns campaign contains one of my favorite interpretations of Attila's death: "On his wedding night, Attila suffered a nosebleed and choked to death. For a man who had boasted that 'where my horse has trodden, no grass grows' it was a curiously anti-climactic death."

[@danielarcher369]

probably faked his death.

[@bootyspoon4675]

"The scent of a burning village. The sound of butchery. The way peasants would flee before the Hun riders. The way we would ride them down. The way in felt to conquer alongside Attila and the Huns." He leaned so close I could feel his breath - "Sometimes... I miss it."

[@Alex_Bert_]

Although the grass in my property in Aquileia never grew up again after he passed by, Attila invited me to a feast, and the meat was absolutely fenomenal!

[@chadreese9501]

It’s impossible to explain how much I enjoy this channel!!

[@Barsimea]

Awesome chapter, as usual. Thank you!! 🌞❤️

[@LuzMaria95]

Your research is impeccable! Awesome video as always!

[@1969kodiakbear]

Attila. This is so cool. By the way, I have difficulty communicating because I had a stroke in Broca’s area, the part of the brain that controls speech. 2/8/2021 but I lived again. (My wife helped me compose this.)

[@niyacer]

What am I supposed to do with this information

[@mitchelbaccinelli3319]

Great video as always! Hearing the description of the cooking process, I couldn't help but think of one of the traditional ways of preparing Argentinian barbecue. In this process, a large slab or meat or even an entire lamb splayed open would be placed on what looks like a cross at a slightly less than vertical position, then seasoned repeatedly with what we call salmuera. Salmuera is a salty solution with an aromatic blend of whatever herbs and spices a person wants to put in it, but it's effectively just heavily salted, flavored water that is basted onto the meat throughout the cooking process, often applied with a large bundle of herbs as a "brush," like the feather. As it cooks, the water keeps the exterior pretty moist, so that while it is clearly a roast, it doesn't develop a dark "bark" or crust, and definitely looks less "roasted" than one might expect. As the water evaporates, it also leaves behind the seasoning. If you're interested, look up "carne al asador con salmuera" and you should find examples. Now, many people skip the bundle of herbs for a water bottle with holes poked in the cap as the application method for salmuera, but the idea is the same.

[@SuperDaveP270]

Great lessons in History along with a recipe I absolutely NEED to try! Thanks again, Max!

[@mr.ksasmr7101]

I love your channel and historical commentary. You also make cooking seem both simple and fun. Not just a chore.

[@delilahmertoglu]

The "cooking" between the thighs and backs of horses immediately brought to mind pastirma, which is a highly seasoned cured beef consumed in Turkey and other places which supposedly used to be pressed underneath saddles during the preservation process to squeeze the juice out or something. Pastirma itself means "being pressed" and Turks do considered cured meat to be cooked. I'm not Turkish but my husband is :)

[@hungarostudio]

Egy jó gyógymód volt a lovaknak.

[@pigmentpeddler5811]

Oh is that where pastrami originated also?

[@niyacer]

interesting

[@madonebo9249]

​@@pigmentpeddler5811 yes

[@mehmetaktas150]

​@@pigmentpeddler5811 yes

[@Moss_Cliff_]

Always a pleasure to see a new episode!

[@ezforsaken]

Thank you Matt for this! I really enjoyed the history with the recipe!

[@theresafisher4545]

I’ve seen every one of your episodes Max and always look forward to the next! 👍🏻

[@fabrisseterbrugghe8567]

I love long pepper. It's great in baking. I add it to my apple pies for extra warmth.

[@paulodecarvalho8965]

I still love he fact that this channel is a History channel disguised as a food network show, also Saba is amazing

[@TastingHistory]

Bingo! I will force history down people’s throats with delicious dishes.

[@SimuLord]

Ancient alien cuisine!

[@Jameson1776]

@@SimuLord lol

[@endergeek236]

@@SimuLord Funny enough, in the Fate series, Attila is actually an alien.

[@trentjoynt7121]

Fantastic content. Wonderfully produced. Thank you

[@VerhoevenSimon]

Another superb episode, I can't wait to get my hands on your book.

[@williamjones3784]

Hey Max, you should totally do an episode on the Cherokee dish called Kanuchi 🤠

[@leannsmarie]

It might be difficult to source the kanuchi ball.

[@grutarg2938]

That sounds cool!

[@nenenindonu]

6:15 The Pontic steppes post-Hunnic demographic shift to Oghur Turkic sheds light on the ethnic core of the Huns with emerging Oghur tribes like Akatziri, Onogur, Utigur, Kutrigur, Saragur, Bulgar, Sabir. The names of Hunnic nobles and clans also are of evident Turkic origins

[@sunshine8556]

Can we say the Huns are forefathers to Magyars, Turks, Kazakhs, Caucaisian turkic tribes? I don't belive mongolians are closly related to the Huns, eventhought some might have migrated along with the turco-mongol horde. The turco in turco-mongol stands for the turkic soldiers, the elite and ruling power was mongolian to start with. The turkic tribes split up from there on to 16 empires, including the Huns.

[@heatherlavis7044]

Ordered your book and very much looking forward to reading it 😀 x

[@LorienDrechsler]

Thank you, Max. This is one of my most favorite episodes.

[@punklejunk]

This might be the only cooking video anywhere, that has a warning about feathers! Love this channel ❣️

[@Kebab_with_extra_garlic_mayo]

The fact of cooking meat between thighs and horses could be true. One of the oldest turkish recipes which is called pastirma (people in the west call in pastrami) was originally made by pressing meat between the saddle of the horse and the rider, it was back when turks were still nomadic. And in fact the name bastirma means “to be pressed/compressed” This is relevant as one of the most common theories of the origins of huns is that they were mainly of turkic descent

[@zzBaBzz]

They are 100% unrelated. Huns = Scythians, aka acnestors of Japanese people and "indians" (think America).

[@hungarostudio]

Egy jó gyógymód volt a lovaknak.

[@verticalmatt]

what a Fantastic history lesson!!! you're a great storyteller!

[@dominiquedeslauriers1351]

Max - I binge watched your channel all through my pregnancy, especially during the evenings when I couldn’t sleep. Now I’m sitting here watching this video with my 4 day old newborn son ❤ Thank you for the quality content 😊 Now we are both enjoying it together

[@didisinclair3605]

Congratters, Dominique!!!!

[@lolaxxx3669]

CONGRATULATIONS 🎉👏, well done momma. I loved sitting up with my babies when they were freshly baked, just hanging out and getting to know each other. Now they are teenagers eeek!!! Enjoy your little one because in a heartbeat they are grown🥰💗

[@MsLeenite]

Mazel tov, Dominique!

[@maryjaneme2675]

Congratulations!!!

[@celinewen254]

OMG. I was too! Binging all the videos until I fell asleep. Now my baby is 4 mos, and I still watch his videos. Congratulations btw! 🥳

[@richardbeebe8398]

Great video, as always. As a young child in the early 1960s, my first impressions of Attila the Hun were formed while watching an episode of "The Dick Van Dyke Show," when Dick sat down at a piano in the writers room and started singing a little ditty entitled "I Fell in Love with Attila the Hun" ... I have tried in vain to see if there is a clip of Dick's performance that I could share as a link. Needless to say, the song was running through my head as an "ear worm" while I watched your video - a bonus feature to an ancient recipe and an intriguing glimpse into a now obscure corner of history!

[@richardbeebe8398]

I just found Kreppel's Attila song on YT ... it's cute and more ambitious than the one that Van Dyke sang (which was less show tune and more of a 15-second Gilbert & Sullivan ditty). So sorry that I can't track down a video clip of the Van Dyke version.

[@richardbeebe8398]

@@feitme Ahhh, thank you!

[@rbollhorn1]

@@feitme at 7:18 thanks!

[@nessi777]

This reminded me that there is Monty Python’s Attila the Hun Show. 😅

[@myrrhfishify7743]

Here is the episode with "I fell in Love with Attila the Hun": kzbin.info/www/bejne/m3jTcpd9gM2gnqs

[@heliveruscalion9124]

"overrun by vandals, and goths..." i'm just imagining a bunch of goth kids being vaguely sarcastic at a bunch of roman legionnaires

[@Jamhael1]

"Look at them! 'Oh, I'm a Roman! I have a Senate! I'm civilized! I wear a giant uncut piece of cloth!' Laaaaaaame..."

[@Cattrix999]

One of the best channels ever! I am always not only amused but educated. Thank you Max!

[@Honest_Grifter]

I cannot wait till this cookbook drops!! I've got mine preordered already, can't get here soon enough!!

[@mizerysmuse]

The spit take I made with coffee at 5:51 haha thanks Max!😂

[@kemtee]

Omg me too. Hashtag made me fall off my chair.

[@DeeVet1]

I’ve been binging your videos for 2 days. My grandson, a fan of cooking and history, also loves your channels. Thanks for such interesting info especially the history of each dish. Wonderful content!

[@TastingHistory]

Awesome! Thank you!

[@thistwilightgarden2708]

So many genuine laughs out loud on this one. So entertaining. Love your channel Max 💖🙌

[@DragonAceSg7]

Over the weekend, I actually finally caught up with all of the past Tasting History! Was quite the shock to sit there on Saturday with no new eps to watch so was eagerly awaiting this one.

[@vazzeg]

The Chinese historical records like the Records of the Grand Historian or the Book of Earlier Han called similar tribes Xiongnu 匈奴, but it's not clearly established that they were referring to the same people we today call Huns in Europe. Even if the Chinese name for Hungarians contains the same first character: 匈牙利.

[@lairdcummings9092]

Long pepper is a fine gift; I use it fairly often when I make Indian dishes.

[@TastingHistory]

I think it’s so much more interesting than regular black pepper.

[@lairdcummings9092]

@@TastingHistory yes, totally. A bit expensive for daily use, but very interesting flavor.

[@lairdcummings9092]

The restrained attire and accoutrement of Attila was a hard power move. He's saying "yes, I could live in luxury, but I'm too badass to bother."

[@traviswebb3532]

Fantastic video!!! Really really enjoyed this one.

[@everettkerney1270]

Another outstanding episode. I like your weekly format. It means a lot to me. Cheers

[@ezrathebigmad]

Starting my morning with Max? Absolutely. Tasting History for breakfast!

[@lucinorth2733]

Love all your shows! Would love two shows, 1 on fancy or low tea and another on high tea, on a high table for those less well off, and often their dinner. A big tea time and tea interest for me! There’s tea -ware and tea and the food and the purpose of the specific tea events.

[@mylesjude233]

That sounds like an awesome history subject 😀

[@laineysilva3146]

Excellent episode, I love this history. Thank you Max

[@jmbad]

Great video! I really enjoy stories more and more these days. ❤

[@NPRoberto]

When will we get an episode on Navajo Fry Bread? Love your videos, most especially the ones on 19th century American food.

[@TastingHistory]

It’s on my list (though so are 400+ things so it could be anytime)

[@taekwongurl]

There is Navajo Grandma that has a great YT video on making fry bread. Straight from a Navajo person.

[@NPRoberto]

@Char Basilus thank you, I will check it out! Looks like she has a lot of videos on it, actually, so I'm spoiled for choice.

[@SimuLord]

There's a good episode of InRange TV (the gun channel) featuring Navajo fry bread and its...unfortunate...history.

[@maxlesser8349]

From one Max to another great work on these videos! Always learn something here.

[@cloudninetherapeutics7787]

Great video! Masterful mix of history, food and humor. Loved it! Great job you guys.

[@HolasoyMai]

I love your videos 🧡 I think you're doing something really meaningful here!

[@matthewkopf6243]

Great humor this episode! Keep up the good work!

[@kirsten4076]

I think this is my favorite video you have done so far! Can't wait for more, as always much love Max! :)

[@antoin654]

Great video! I'm going to school in Rome, Italy and immediately thought of you and your channel when I saw a bottle of colatura di alici on a store shelf here!

[@marimordal9762]

Your Chanel is my New favorite Max! Love the combo of food and history and the way you present it 🙂 Skål to you from Norway

[@Shadowblade5715]

Honestly the best part of my meals is getting to enjoy them with such great entertainment, great video as always!

[@neillepps1965]

Ounce Again I am enthralled. The History coupled With your Prepared ancient Repast, was indeed Well Done!! Thank You!

[@boportsmouth]

Max your content is an absolute delight. Every time I come back to your channel I lose myself in a couple hours of culinary stories rooted in compelling history. Bless you sir.

[@Mitsusplik]

Incredible work, thank you for sharing your talent, elegance and grace.

[@Varnarok]

"My feather started falling apart" made my heart ache

[@markdombrovan8849]

not the question I would've ever asked but here I am - interested and ready to watch

[@swagjockey6019]

I love how much more understanding of historical customs and traditions learning how they ate and what they ate, than just learning it like… in a classroom. Thank you! 🥰

[@dorothyraun650]

Enjoy your series. You make history interesting.

[@dreyethel1]

Hey Max, in case you're interested in reading further about Attila there's a great (albeit old) book: The Age of Attila by C. D. Gordon. It does a really excellent job of putting many of the sources of that time period into conversation and is able to offer some really great insights into a time period with few reliable and intact sources. P.S. A fun linguistic fact about Attila is that even though in Modern English we emphasize the second syllable (Uh-TIL-uh), based on attestations in Old English, Old Norse, and Reconstructed Gothic, its likely that people of his time period emphasized the first syllable instead (AH-til-uh). You can find an example in the Anglo-Saxon chronicles in the entry for year 443: "Aetlan Huna cininge", (Attila, King of the Huns).

[@grimnir8872]

That's quite amusing, because in the UK and especially in the north, Atilla is pronounced exactly as you said, AH-til-uh.

[@MJBpeace]

Here in Hungary, it is also Ah-til-la. Which by the way, is a very Hungarian name to name your children.

[@SimuLord]

The historical impact of Attila cannot be overstated on the nations of the world today. If you're Hungary, grab a Turkey dinner and hope the chef didn't cover it in Greece. Order bubbly drinks, but don't drink too fast or you'll Belgium up really loud. Don't Russia through the meal though, that's neither polite Norway to eat. Slovene steady wins the race and you'll have plenty of time to Finnish. And leave a generous tip when they bring out the Czech.

[@TastingHistory]

I don’t know if I should laugh or scold 😂

[@SimuLord]

@@TastingHistory I just opened up a Canada best stuff. (I could do this all day. Don't Haiti me for it.)

[@aronvstheworld]

This episode was awesome, keep it up Max!

[@1sennacherib]

I love this channel. I also love how you always have different pokemon in the background.

[@shrekfrog]

its a delight when you upload while i make another recipe youve made, keeps me happy while i wait for the recipe to finish cooking!

[@DimitrisSfounis]

For anyone looking for Saba/Mosto D'Uva Cotto abroad, try the greek equivalent, Petimezi. It's widely available in European Greek shops or you can get it online. It's reduced wine must, syrup-like and heavenly. Goes perfect on buttered bread.

[@rustomkanishka]

Its not proper ancient Roman Saba unless you have that delicious lead poisoning.

[@jwilliams3269]

I really don’t know what I enjoy most, the recipes or the history. But Max you make it all wonderful ! I bet you are so much fun in person. You always make me laugh. Another great video! ❤️

[@shadowxneo]

another great video, keep up the good work, mark!

[@jeff-crankyxer1931]

Ladies and gentlemen, it's the 'The Attila the Hun Show'!!!!!! This video is a perfect setup intro for the Monty Python skit, and John Cleese will forever be my Attila the Hun! 😁 Now I need to get me some sapa.

[@TastingHistory]

😂

[@nessi777]

I just commented on another comment about Attila the Hun Show. Didn’t see this. 😅

[@JustOneAsbesto]

Sounds more like a protection racket than Lucy and Charlie.

[@Maixo]

Excellent presentation. I am a fan of both history and cooking and this subject is ideal 👌👌👌 Keep up the good work 👍👍👍

[@agimagi2158]

I love the music you chose for this video!

[@alvinfinkbeiner2924]

I love how Max just discovers something halfway through & just says "Oh maybe using feathers to baste my meat isn't a technique we should go back to."

[@PentodeSensations]

I actually got long pepper in my cupboard now. I acquired it when you did the Parthian chicken, along with the hing powder (insanely powerful ingredient - user beware). But ya, that long pepper is SO cool! It is the thing I add to spiced wine now that just transforms it into a completely different experience. Just wow... The numbing sensation and the full body experience once your body sends it into the bloodstream... It's SO relaxing... Match that with caraway, peppercorns, a few cardamom pods and some coriander seeds, on top of the standard cinnamon, nutmeg, clove and orange.. Like, just add that whole gamut in there (to proper taste). Just... wow... Thanks, Max!

[@TyphoonBlast]

Really love how easy this recipe is I should give this a try sometime

[@lilykatmoon4508]

This looks soooo delicious! This is definitely going on my Making Max Muller playlist!

[@randalllittleton6783]

I watch this every Tuesday at lunch keep up with the great videos

[@TastingHistory]

Enjoy your lunch 😁

[@zennvirus7980]

This channel remains now and forever one of the greatest feasts ever made by a culinary historian. And now, today I'll have to eat meat. Because I definitely agree with Attila the Hun when I say that "when in doubt: Meat". I was salivating when you carved that lamb!

[@chopperdeath]

Great program as always Max.

[@KLAUSKARES]

Just when i think you cant get any more awesome..amazing video as always.. Love your book!a must have 👏👏👏❤