Food Theory: You Would HATE this 700 Years Old Meal (Medieval Times) RESPONSE

[@metatronyt]

Use the link galaxylamps.co/Metatron And discount code METATRON And get 15% off your order

[@talllake9805]

Per caso rispondi alle domande su Instagram?

[@michelguevara151]

please do the purple video! we still have several varieties of purlple potatoes in france and they're deliciously nutty

[@admirathoria0073]

I, for one, would like to see a Metatron reaction/review of one of the many Renn Fests held across the USA.

[@killerkraut9179]

As a Italian you could make a video about the medieval italian cookbook (Liber de Cuquina) I found a Blog (BLOG VON GUTER SPEISE) about medieval food mostly about the book (VON GUTER SPEISE)from arround 1350 German Cookbook but some pieces from other 14. century cook books like Liber de Cuquina and the english Book(Forme of Cury) from arround 1390!

[@srice8959]

Would love to see you doing a long form video of Purple foods.

[@humpsterthedumpster3653]

The most valid argument one could make is that a 700 year old meal would just be too stale at this point

[@empiricalmadman3260]

I don't know, Steve 1989 might give it a try.

[@lefterismplanas4977]

Hahaha

[@DJWeapon8]

​@@empiricalmadman3260 N I C E

[@ChocorocK]

@@empiricalmadman3260 nice hiss!

[@gravygraves5112]

@@empiricalmadman3260 Let's get this out on the tray

[@cannibalvegetableyt]

It's not that the first tomatoes were yellow, it's because the Medieval Italians couldn't see red

[@lefterismplanas4977]

😂 Nice one

[@oddish2253]

So authentic pizza would have yellow tomato sauce.

[@eetjebordop1487]

@@oddish2253 authentic pizza wouldnt have tomatoes at all wich is just crazy

[@Zer0Spinn]

This is a certified "I got the reference" moment.

[@SergioLeonardoCornejo]

Lol. Weren't them orangish yellow?

[@cheezemonkeyeater]

I love how MatPat assumes that because they didn't know the science, that must mean they also didn't have taste buds and the ability to write down what did and didn't work as they experimented with it.

[@felipegome1]

Yes! Any grandma can make a fabulous cake or pie without knowing what the fermentation and carbon bubbles and whatever scientific shenanigans are. She just know the process very well and know the ingredients to acquire a good result

[@ctrlaltdebug]

Cooking is an art, not a science. The science gets us modern processed food.

[@SI0AX]

@@ctrlaltdebug True. Saying "We can use science to make the best tasting food!" is like saying "We can use science to make the best sounding music!" and "We can use science to make the best looking paintings!". It's all art, some people like certain music, taste etc, others don't.

[@thecod2345]

@@ctrlaltdebug I’d say it’s both, but that doesn’t make older methods of cooking not a science, it’s just more so trial and error rather than intense calculations.

[@Dram1984]

“Scientism” is in the running for one of the dumbest modern ideologies.

[@oopus4]

After watching Townsend and Tasting History, i have gained a new love and appreciation for history, other than just battles and weapons. But Metatron will always be there, where my love for history grew, and truly started.

[@salmaislam3415]

Also English haritage

[@karenblohm3279]

I watch both of those. Always fun and informative.

[@greyvr4336]

Thank you for putting me on to them. I've been fascinated by historic cooking for a very long time, and there are a few books out there on historic cuisine. I really love "The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Françoise Sabban, and Silvano Serventi, which is extracted from the oldest cookbooks they can find. Granted that's 1350 on, but even so. (Highly recommend straining the sauces though.)

[@johnavast5939]

Townsend rules

[@TiagoCostaMusic]

Portuguese queens (and princesses) had the habit of compiling recipes and pass them onto her successors. There's such a compilation taken by the Infanta D. Maria of Portugal to the Italian court, that is currently part of the National Museum of Naples. It's a book known as O Códice Português I. E. 33 (Of course the name should be in italian in the museum). It features 6 different hand writings divided in 4 notebooks, and is probably Portugal's oldest cook book (sometime between XV to XVI but some recipes might be earlier). There's a local restaurant that cooks those recipes among others, truly delicious stuff!

[@paulherman5822]

Since you are now in the US, Metatron, you should collab with Max Miller of Tasting History. He's reproduced several Roman dishes, medieval, even though the early 20th century from multiple cultures, and sources ingredients that are as authentic as possible to get today. I think he even got flour like used in ancient Egypt for a bread recipe.

[@mrtrollnator123]

That's a great idea actually

[@MayYourGodGoWithYou]

You can buy the flour in Italy and Germany, unfortunately it hasn't made it to other European countries yet.

[@liveforever141]

I subscribe for this idea!

[@tsgillespiejr]

YES! This would be an amazing collab!

[@joshhopper9307]

Metatron and Max would be an excellent collab.

[@1810jeff]

Most mass farmed modern produce isn't selectively bred for taste, it's bred for transportability and shelf life. Heirloom varieties tend to be bred for taste or as ingredients for specific foods and you'll only find those in fancy grocery stores, farmers markets or in your own garden. Very rarely are modern crops modified or bred for taste or nutrition as these traits oftentimes mean they spoil a lot faster or are harder to grow at large scale.

[@ElJosher]

Also bred for big yeilds.

[@HappyBeezerStudios]

And also for resistance to parasites and infections.

[@endless2239]

@@HappyBeezerStudios damn you beat me to it XD man, I miss the old bananas....

[@mpetersen6]

You want heirloom vegies? Plant a garden or visit a farmers market.

[@42ZaphodB42]

Right now we live in the renaissance of heirloom foods and for a good reason. They're more nutritious and they simply have stronger taste. I certainly don't like all of them, chard for example.

[@AsterTesEsperas]

being native in Portuguese, I am familiar with the word "Tomate", but I've studied Italian before and I always knew that "Pomodoro" meant "Golden Apple", and I explained it to my wife who is Russian, because in Russian tomato is said as "Помидор (Pamidor)", her mind was blown when I explained that it meant golden apple in Italian, now, my mind was blown to know that it used to be yellow and that's why it is called like that, fantastic.

[@o0alessandro0o]

There is some confusion generated by the fact that the golden apple in the "Judgement of Paris" Greek myth is known, in Italian, as "il Pomo d'Oro della Discordia". Because "pomo d'oro" does literally mean "golden apple" (though "pomo" for "apple" is archaic, and only really recognized because of the tale of Paris), and apples used to be rather tiny back in the day, the original tomatoes did kind of resemble golden apples.

[@AsterTesEsperas]

@Conon the Binarian now that you mentioned it, I hadn't thought about that, I know that Russian had a great deal of influence from French, but I don't usually see Italian words in Russian, it's interesting to think that it could have been due to trade with the Italian Republics.

[@boriskapchits7727]

@Conon the Binarian do not be surprised, there were rather close ties between russians and italians in those days. For example, the Moscow Kremlin, the most iconic of all russian sites, was build under the direction of Italian architectures. That's why it has close resemblance to north italians citadels.

[@ZecaPinto1]

Em húngaro é pior, acredita

[@lukasgerasymenko7608]

Czech "Rajské jablko" - "Apple of paradise" is the best name anyway :D Or in short version "Rajče" - "Paradiser" or something like that :D

[@matthiasklein9608]

The “Buoch von guoter spise”, a German cookbook from around 1350, has a recipe for Mead. It says: “und nim frischer heven ein halp nözzelin” - “taken half a nut( shell) of fresh yeast”. So they were pretty well aware of what yeast was good for and didn’t leave the fermentation to chance.

[@richardlepreux8489]

I have a copy of that book.

[@chiisuigintou]

Ikr, the thing is also, Grimbergen already produces beer since 1128. There's so much written documentation since than. I mean, that's almost 900 years now.

[@Icetea-2000]

@@chiisuigintou There’s even early accounts of yeast being used for beer production in greece since the 3rd millenium BC. The first usage of yeast is attributed to sometime around 10,000 BC give or take one or two millenia

[@chiisuigintou]

@@Icetea-2000 agrees, but the Grimbergen Abey has been producing beers already since 1128 and still to this day produce beer and they've always produced beers with passion, not some random chance. kzbin.info/www/bejne/eJ2Woahsj96UlcU Not to mention that they also produce a large variety of beers, not just one kind as that person suggests.

[@Icetea-2000]

@@chiisuigintou People in ancient greece also didn’t produce it "by chance", we see yeast being used, and also for the production of beer, consistently, that isn’t just on accident

[@atimidbirb]

I saw a video of Ann Reardon where she actually tried recipes from a medieval cookbook, and honestly I think people would be surprised at the variety and good taste some of the recipes had. There were some that would not be palatable to a modern audience, but if you grew up on it, you would probably like it. Just a thought! ps. please do make a video on medieval food!

[@jhnshep]

You might already know but there's a channel called tasting history he has a few recipes from the period

[@theprodigaltraveler6942]

@@jhnshep And they usually look positively scrumptious.

[@susanohnhaus611]

Ann Reardon is a real gem. From recreating TikTok foods, fixing fails, to recreating old recipes she is a joy to watch.

[@raskolnikov6443]

Here in Germany (HRE) they loved almonds and they were in different dishes. People would be surprised what they had available. Also people wrongly think that the peasants couldn’t afford salt. Like oil (black gold) today it was compared with gold. That doesn’t mean everyone didn’t buy it.

[@jhnshep]

@@raskolnikov6443 yea salt is an odd one, it was cheap and easy to make but could be heavily taxed making by weight possibly very expensive, but everyone had access and need for it,

[@highviewbarbell]

the thing about the taste of food is that I think is peaked in the 20th century. your parents and grandparents arent wrong when they say it seems that fruits and vegetables used to taste better. Breeding them for qualities like storing longer and shipping better also often lose the taste. Like how you go to the store and get strawberries that are white all the way through and taste like nothing

[@als3022]

Wonderful example are tomatoes themselves. They used to be paler without that bright red. They wanted to breed tomatoes with that eye catching color. The cost was that the taste became more watery, and without the rich flavor tomatoes used to have. All for the color.

[@jimboscooter432]

Idk I kinda like the taste of pesticides

[@lysytoszef]

Tomatoes are a prime example of this. In the last 30 years or so, they lost so much of taste it's mind-boggling.

[@ratoh1710]

While that is the case there is also the fact that most fruit is not allowed to ripen fully before it is harvested since fully ripe fruit usually spoils rapidly

[@sabin97]

you're talking about supermarket fuits and vegetables. real fruits and vegetables are still delicious. i grow my own yams.....they are white as pure snow, and they taste awesome. they arent huge like the monstrosities you can find at the supermarket....but i dont plant them for profits, i plant them for food. the same thing with bananas. the ones in my backyard are delicious......not like the crap you get at the supermarkets.

[@williamromine5715]

I ate at Medieval Times many years ago on vacation. The menu was much simpler then. However, it wasn't the food that made the experience. The whole spectacle was what was unique. It was a fun time, but to downgrade it because the food might not have been accurate, misses the whole point. I thoroughly enjoyed it, as did my family and the foreign exchange student we had with us, who happened to have been from Spain. As he was singled out by the Head Table, as being a visiting "Spanish Princess" from Valencia. A "knight" on a horse presented her with a scarf upon the tip of his lance. I will always have fond memories of that experience, no matter what the food was.

[@CrizzyEyes]

That's still incredibly goofy and would make me roll my eyes. She should have been the one presenting the scarf, not the other way around

[@Likexner]

It doesnt miss the point.

[@be.A.b]

The only thing I would say is that they change the bread to rustic bread. The generic white garlic bread really takes me out of the era lol

[@dawnklug6986]

The food at MTs is the cheapest that can be procured and the menu looks exactly like that of Dolly Parton''s Stampede in Gatlinburg and Myrtle Beach. The show I can watch at a Ren Faire for less than half the price and have 8 hours of fun instead of 2.

[@salvadorromero9712]

@@dawnklug6986 This is the best point. It's silliness of course...but it's expensive, low quality and cheap looking silliness. You can get better silly fun on the same theme elsewhere, much better. Still, more power to the guy who had fun; I'd never take it away from him. I actually remember having some absolutely delicious food at a renaissance fair. I was a kid, but a kid with some pretty high tastes in cuisine since my family's cooking is uncommonly superb. But this stuff was really high quality, no doubt about it!

[@Mistborn_San]

I would be interested in how middle-aged vegetables and fruit looked.

[@Leon-bc8hm]

It had legs and could run around.....

[@dschanriihl9043]

Like carrots not being orange before the netherlands got independent? Next thing you will ask for is how chicken lost it's taste or why pepole had no problem with wheat. ;-)

[@HappyBeezerStudios]

Lot's of stuff was probably smaller and less "fancy", crooked cucumbers and stuff. Still tasted good, but there was no incentive to make them look good on store shelves.

[@thezombiesatemyhomework7412]

​@@dschanriihl9043 😮 Carrots weren't orange? That's so interesting. How did it change?

[@SergioLeonardoCornejo]

Moldy and wrinkled. Once they reach the middle of their shelf life they start drying up and Any fungal spores on them start germinating.

[@VeryEvilGM]

As a chef, I'd say that you don't have to be a food scientist to make food taste good, but knowing how things work on cellular level does help constructing dishes with certain textures and flavours. Also, I'd like to see your video of purples.

[@TrueFork]

Another thing that made medieval cooking different is the need to avoid wasting food, they would likely never serve you half a chicken on a plate, you'd be served carved chicken meat, while the skin and bones would go into soup stock and the feet and organs would be served as appetizers or added to a stew or pastry, etc.

[@VeryEvilGM]

@@TrueFork And since the amount of ingredients you had for use is way limited compared to nowadays, people would get really creative; Like how they noticed stock turning very firm when using lots of bones and cartilages, and they get to invent aspic jelly/aladåb.

[@jaredthehawk3870]

For further information on actual medieval dishes and other dishes from across history I can't recommend the channel Tasting History enough. Max Miller is an excellent presenter who not only makes the recipe walking the viewer through step by step, he also gives the history of the dish and the periods it came about in. He's also just released his first book which is both a cookbook and a history book. I'd love to see him do a collaboration with Meta or Shad.

[@irena4545]

According to a book on prehistoric and medieval cooking in Central Europe, meat wasn't particularly rare even for commoners - not that of the valuable farming animals or the prized venison but the stuff that nobles didn't care for, such as squirrels. Plus, there was fish.

[@glenchapman3899]

And in the Britain if it had feathers it was eatable lol

[@ImRuined666]

Yep, as I understand it, in many European countries, public water ways were open for use by anyone, so fish was a staple for the common folk as it was something they could catch without fear of being considered a poacher, hence (I presume) Metatron's comment about salmon being a a regular part of a commoner's diet, unlike today...

[@Colon-D...]

@@ImRuined666 Oh not without their 500 silver coin fishing license they're not!

[@steffenpanning2776]

After the great plague in the late middle ages there was even an abundance of meat for commoners, because almost half of the population was dead

[@timothyblazer1749]

Beef was expensive ONLY because it couldn't be kept with refrigeration, and because of the cost of winter hay. Cows are very simple to keep if you are pasturing them, which they would have been. Goats and sheep are even easier. Pigs are a bit tougher if you don't have a lot of food waste. This is likely why greek and middle eastern food is sheep and goat heavy. Sheep and Goats can be kept on rocky ground. Goats particularly can be kept in forests. And in those regions there is no serious winter to speak of.

[@jp5696]

It's weird that MatPat doesn't know that even in America that there are different BBQ sauces that don't use tomatoes and/or sugar.

[@Leon-bc8hm]

Maybe they should teach history and science where he lives... even with internet at his disposal he talks out of his ass 90% of the time.

[@drsch]

The guy's channel is a joke and is just a collection of ignorance and misinformation. Perfect for KZbin.

[@TheBottegaChannel]

Surprisingly unless people are big into smoking meats or grilling, they kinda don't know that stuff. Good thing we now have libraries of cookbooks and video tutorials at our fingertips for research purpouses.

[@anasevi9456]

MatPat's content is a peak clickbaiting midwit. Given his GAMETHEORY series already were often kinda obnoxious; my faith on him covering any other series was already below zero. I don't hate the man or his hustle, but no doubt his content is only a few steps above tik tok.

[@awittyusernamepleaselaugh7481]

@@anasevi9456 Eh, he's gotten a lot better than he used to be. His newer videos are fun enough second monitor content. The one he did on how long someone can survive permanently locked inside a supermarket was pretty neat.

[@DVSnark]

I saw a video once about medieval food, they made a common meal: fish cooked in a dough jacket(shell made with two pieces). Cooked a whole snapper last week the same way and it was fantastic. I think a lot of modern food would be considered poison or even run afoul of purity laws depending on the era. We can’t even make beer here properly.

[@HappyBeezerStudios]

People liked good tasting food since there have been people. Usually good flavours are a sign of available nutrients in a form that doesn't spoil too fast. And the fish in a dough jacket totally sounds like a loophole for lent. If you can't see the fish (or meat) then how could you know there is any in it. That is why beavers count as fish and can be eaten on fridays.

[@SeasideDetective2]

German beer as we know it today was first concocted by Bavarian brewers (and officially approved by German princes) toward the very end of the medieval period. Christopher Columbus would set sail in just a few decades later.

[@colbunkmust]

@@HappyBeezerStudios Beaver and Alligator got exemptions from the Catholic Church because the Acadian and Louisiana Creole French Catholics complained about complying with laws related to the consumption of meat and both animals were aquatic, so the papacy granted those animals as exemptions.

[@CrizzyEyes]

@@SeasideDetective2 German purity laws are still in effect today

[@wilsonriley1856]

@@HappyBeezerStudios Fish has generally been considered exempt from Lenten regulations by the Latin Church. No need for the jacket in that regard.

[@StefRosaWoods]

I'm delighted to have found your channel. The range of subjects covered is wonderful and your breadth of knowledge is most impressive.

[@OwocowyMr]

you really caught my attention with the mention of "a lot of purple" describing medieval vegetables. so a dedicated video on that topic would be more than appreciated

[@undertakernumberone1]

08:40 Funny that you mention it. German KZbin Channel "Geschichtsfenster" regularly reacts to terrible medieval documentaries (and some good ones) and brougth up selective breeding of plants after one of those videos on his twitch channel. Somebody commented on that as: "It wasn't important to know HOW something worked, just THAT it worked!"

[@jenarutberg9323]

Modern apples and tomatoes have been careful bred so they ship well, not so they taste good. The best apples I've ever had for a pie were extremely small (not crab apples) and fresh off a non commercial grown apple tree in a friend's yard. They actually had TASTE! Took a lot more apples for a pie, but Wow! And heirloom tomatoes locally grown leave store brand tomatoes in the dust. I'd love to see more about the food, especially purple- I've grown purple carrots. Great channel!

[@Likexner]

Until now i didnt know purple carrots even existed. Now i must taste them!

[@thetechnocrat4979]

Just goes to show why eating local food is so important!

[@MaticTheProto]

Yeah, a local polish shop here in Germany is also selling fruits and vegetables like that and wow. Especially the tomatoes are always way better when homegrown

[@fieryapple7020]

Wild apples I had in the countryside were the most delicious apples I've ever had! So tangy. I boiled them to make drink, baked them in a pie with some honey, it was so good.

[@1SpicyMeataball]

Store tomatoes taste fine. Just leave them to sit at room temperature. The mistake most people make when buying tomatoes is that they freeze them and the tomatoes sold are not 100% ripe (so they have a longer shelf life). I've both grown and bought tomatoes. Living in the northeast doesn't make growing your own outside in the sun always an option. Just leave the store bought ones out a while and they're fine.

[@TutosViolet]

So tired of people spreading misconceptions about the medieval period. I hope you do more videos debunking myths like this.

[@aurogezaure2248]

It always pains me to see these poorly researched clickbait videos getting so much traction. They are actively spreading literal misinformation to the average netizens, and a lot of them would take it at face value then go on with their days with a wrong/faulty information of said topic. MatPat’s channels prey on trivia and entertainment value with barely any (proper) research into the topic. I would cut him some slack if it’s a minor or niche mistake, but his videos are usually horribly off the mark. I don’t believe putting out video with many misconceptions from surface value research so other KZbinrs could debunk it is a palatable reason, if anything, it’s a pathetic excuse. You don’t need to make a faultless video, but please put some real effort on researching and fact checking yourself before publishing Jesus. I’m glad we have Metatron and the rest to clear up these topics. I don’t want to imagine the world without them

[@SergioLeonardoCornejo]

Same.

[@sheepketchup9059]

​​@@aurogezaure2248 he very regularly researched topics from games to films, very throughly too, this video is not much "debunking" with hard facts, more like disagreeing on opinions, especially the wine stuff, and the selective breeding stuff. "Horribly off the mark"? Not really. The other things are just you whining about made up issues.

[@bungiecrimes7247]

I wouldn't eat that shet still

[@SeasideDetective2]

Also, the statement, "Medieval people couldn't make good wine" is blatantly false. Fermentation occurs naturally, so wine effectively "makes itself" once you crush the grapes and store the juice long enough. Europeans (French monks in particular) gradually learned how to refine the wine to make it more "pure," but even before then it was still wine, and perfectly drinkable. In fact, except for beer, wine is probably the oldest human-made beverage in existence. Even the Australian Aborigines - the most "primitive" people in the world - knew how to make wine from the native plants they ate.

[@rodneymeadows7658]

Thank you for the translation of "PomoDoro" ; I seem to remember Pomo meaning apple, but never added it up. That's why I love your channel. You bring plenty of arms & armor, & yet still find plenty of knowledge to season your video!

[@GundemaroSagrajas]

16:50 there is a beautiful Spanish saying that goes “no todo el monte es orégano” which roughly means “not all the herbs on the hill are oregano” which means that life is not always pleasant or that you have to learn to deal with disappointment or failed attempts. I love this because it speaks of a time in which people had to go out for walks to source things that made their lives better (in my opinion the walk alone does) like fruits, honey, and aromatics. People in the past were poorer, but not dumber or less resourceful (;

[@caracoldeleche]

I'm impressed of how well informed and accurate is the data you're providing here, as a former anthropologist of alimentation... Hats off to you.

[@mayalackman7581]

What is alimentation?

[@endless2239]

@@mayalackman7581 it means "food eating" basically, as in nourishment, it comes from Latin I think. so an anthropologist of alimentation would be someone who studies the development of cuisine and other eating habits of people, although it is probably a gross simplification XD

[@mayalackman7581]

@@endless2239 thank you for the explanation.

[@habibishapur]

This is why we watch metatron instead of clickbait trash.

[@manuelper]

@@endless2239 Defintely latin. In Spanish, the word used is 'alimentacion' (with an accent on the o).

[@Sheevlord]

Did I miss something, or did MatPat forget to make a case why people of today would hate medieval food? All he did was to say which modern foods wouldn't be available in Europe back in the day.

[@lefterismplanas4977]

So you missed nothing after all 😊

[@edwardfontaine7108]

Click bait be clickbait

[@JoshuaV123]

It’s disappointing to see the quality of research from MatPat go down, he has spread a lot of misconceptions. Actually, I wonder if it’s always been like this, and I’m just looking at his older videos with nostalgia goggles. Either way it’s disappointing.

[@BigVince80bce]

@@JoshuaV123 his video on vikings samurai and knights was total garbage. So that's a pretty old one.

[@SamuelLevant]

@@JoshuaV123 he was always trash and the 2014-style editing is so embarrassing today when you contrast it with actually decent editors like emplemon.

[@marcello7781]

I think the idea of recreating a close-to-authentic medieval banquet is a cool one. Years ago I saw a similar recreation in a MasterChef Italia episode.

[@andreathaeder-voigt1636]

The channel "Geschichtsfenster" actually recrwated a mediveal fest

[@killerkraut9179]

I think maybe the Blog BLOG VON GUTER SPEISE is maybe a good source about medieval recepies ? Mostly about a german cook book from 1350 ! But they have other sources as well like Liber de Cuquina [LC] - Italian cookbook at 13oo Forme of Cury [FoC]- english cookbook that originated around 1390 Its mostly in German but with google translate it should work !

[@paulherman5822]

Tasting History has done several medieval dishes. Guy does his homework and uses as authentic ingredients as possible (Roman silfium isn't available any more, for example, yet he's used garum, which is still available and close to Asian fish sauce. There's still a place in Spain using the same vats used by the Romans for their garum.)

[@awittyusernamepleaselaugh7481]

@@paulherman5822 Apparently silphium might have been rediscovered in Turkey? Ferula drudeana looks like it ticks all the boxes, but it'd be extremely difficult to cultivate even with modern technology. No wonder the Romans had such a hard time of it when they tried. Honestly I hope I get to try cooking something with it at some point though.

[@MayYourGodGoWithYou]

@@paulherman5822 He is making his own garum at present, now he has how own back garden

[@jamisongillespie3524]

This is one of the better reaction videos I've seen. You just aren't watching the video making minimal commentary. You actually are adding value and expertise to the original video.

[@summerd7668]

I often ponder on the people and situations that led to new food discoveries. What it must have been like to be the first person to come across something and think to themselves, "yeah, that looks tasty. Hope I don't die."

[@lordofcringe6785]

I’m so glad you addressed the misconceptions about sugar. I have heard from so many people that sugar was introduced to Europe via the Columbian exchange. It’s abundance grew from this period onwards, yes absolutely, but was it new? No.

[@adambielen8996]

The big thing here is that Europeans suddenly had a place to grow lots of sugarcane. Which is harder to grow in Europe, particularly in vast quantities.

[@colbunkmust]

@@adambielen8996 Technically the Portuguese even started growing sugar on the Madeiras, before the Columbian Exchange even occurred. Even before Madeira was occupied by Portugal, Cyprus was producing sugar for European markets. In 1455 the yearly harvest of sugar in the Madeiras was 72000 kg. Obviously, expansion to Brazil and the Caribbean greatly increased that yield, allowing it to be more affordable for commoners, as you said.

[@adambielen8996]

@@colbunkmust absolutely, sugar cane was a highly profitable cash crop. But Cane doesn't grow so well in most of Europe, instead they grew sugar beats which had a much lower yield. So makes sense that Portugal would turn those tropical islands into money makers.

[@colbunkmust]

@@adambielen8996 Well, sugar beets didn't come about until well after cane production in the Americas reached its height, long after the Columbian exchange occurred

[@kaspi001]

Yep, sugar was known, but it was expensive since it couldn't be produced locally. That's why many 'old' recipes use honey to add sweetness.

[@sigma9788]

Purple medieval food sounds interesting. It's kinda weird to think that eggplants used to be green and a lot of green foods used to be purple.

[@MayYourGodGoWithYou]

Carrots were purple in Roman times. Orange was a mutation.

[@noreply-7069]

@@MayYourGodGoWithYou William of Orange or some other noblemen from that family started to mutate the carrots to an orange color and eventually the purple color was bred out of them.

[@Likexner]

@@noreply-7069 I just did a quick search and found out that purple carrots still exist. Phew. I was worried i was never going to get a chance to taste them.

[@Swiftbow]

@@Likexner Yeah, I've grown them and bought them from the farmer's market. There IS a taste difference, and I like them better than orange. It's a pretty subtle difference, but it's there. You can also grow/buy red and white carrots. Incidentally, purple carrots aren't solid purple. The outside is mostly purple, but they have orange highlights and get oranger towards the core. One can surmise that's where the newer pigment came from.

[@mikitz]

Frankly, none of the food crops from medieval era look anything like they do now.

[@technicoloryaya549]

"Apples of the ground" is probably as a modern gardener, I have found that if you allow tomato plants to just grow and stop shaping them to get the maximum yield, they spread out across the ground and the bush grows larger. But because the skins are so thin, the tomatoes that are on the ground split and are inedible. Therefore, ensuring re-seeding in the wild. Just my observation through experimentation. Modern gardening has changed the whole game.

[@brianargo4595]

Pomme de terre, apple of the earth/ground, refers to potatoes, not tomatoes.

[@thefreephilosopher7398]

@@brianargo4595 yeah, you're correct, but his observation is also correct...

[@TheBottegaChannel]

Can confirm. Poisonous love apples need a trellice or arbor if you want them to just grow wild on a vine. They sprawl about almost as much as squash or pumpkin.

[@mariushorn8730]

it's actually also true for german, potatoes can be called "Erdäpfel" (Earthapples), but the term is pretty outdated and basically not in unse anymore...

[@Glimmlampe1982]

@@mariushorn8730 except in the civilised south :D (ok, even here its outdated, as less people speak dialect)

[@schtinerbock4570]

The point of Midieval Times is to have fun feeling like you are in a castle watching some Jousting and horse riding. The food is good. As good as grilled chicken can get. The actors do a great job. If you go with kids they're sure to love it and have a great time. I wish there were other variations of this like Roman times with gladiators or something.

[@shh8932]

The show was fun, but the one I went to had bad food. But that was due to the large crowd. I toured a castle in Germany that served our group a medieval meal and it was delicious. Also a show on Hawking. I would like a video on purple food and trying hawks. ❤your work Metatron.

[@shh8932]

Training”- thanks spell check

[@bob-rogers]

There's Dolly Parton's Stampede in Gatlinburg and Branson. And she just added a Lumberjack show in Branson. We went to the one in Gatlinburg and it's entertaining and the food is good for what it is.

[@GrimDaveness]

I never knew until you mentioned it, but I would absolutely be interested to learn about how different vegetables looked in the Medieval period.

[@moralityisnotsubjective5]

Carrots weren't orange until they were bred to be by the Dutch in honor of the Duke of Orange. The first carrots were purple though they can be yellow, white, red, green or black as well. Bananas and corn used to be much smaller and bananas were mostly seed filled. Corn had many different colors even on the same stalk. Watermelon used to be more seed filled as well and not as red. Peaches looked more like cherries. Ever hear of a sour sop? That's what cucumber used to look like. That's just to name a few foods.

[@LordChaos36]

I would love to see a video about the colours of vegetables in the Medieval times and especially the colour purple 💜🟣

[@jonathanh761]

Jason Kingsley, the CEO of Rebellion, is also a huge medieval history buff and has a bunch of videos on medieval life and being a knight. He has a pair of great videos on his channel Modern History TV that shows just how good medieval people ate. He has one video for peasant foods and one for nobles. Great supplement to your rebuttal here.

[@haniajis]

And he show us that medieval peasant food will be fancy food today due the ingredients.

[@awittyusernamepleaselaugh7481]

It's weird how that sort of thing seems to swap over given enough time. Lobster for example. They used to be considered barely fit for prisoners and pretty much just "sea bugs". Now they're considered really fancy.

[@haniajis]

@@awittyusernamepleaselaugh7481 yeah. In the Modern History TV about medieval peasant food video. In one of the comments. There is this person who wrote that their grandfather told them that when he was young. He ate lobster because chicken were expensive while lobster and salmon were poor people food and abundant

[@MayYourGodGoWithYou]

I remember years ago a Time Team episode in which it came out that you weren't allowed to feed your servants salmon more than 3 times a week, more than that and it was considered abusing your employees.

[@Specter_1125]

Apparently, minced meat pies are actually pretty good.

[@tatuvarvemaa5314]

To ad to the wine part, people also looked for things that worked and aplied those tactics to their brew. They didn’t know *how* beer became beer but they did find out the best ways to make the nessesary prossesses happen.

[@glenchapman3899]

Thats exactly right. We can all drive a car. Put fuel in it, even change tires. But give a scientific explanation for why the engine works the way it does would be beyond the vast majority of the population.

[@stevenhedlund5009]

One point about medieval cooking and wine making. These people had the benefit of knowing what works and doesn't works to guide them.Just like your grandma knows without looking at a recipe card what ingredients she needs and how much goes into making the perfect sauce. I remember my grandma making a dinner using a woodstove and knowing how to use it to make various things, So a cook that makes venison and bread will of course, through experience and knowledge, know what needs to be done.

[@CrizzyEyes]

I don't think hand grenades will go away. The ability to bounce and roll is very useful in some scenarios like clearing a building. Using a grenade launcher indoors is also impractical.

[@engineeredlifeform]

Definitely interested in the colours of medieval vegetables. When I visited Hungary with a friend, his grandmother made us 'White carrot soup' , and I'd never seen those in British Supermarkets (this was in the early 90s, more recently I've seen packs of different colours.) As to winemaking being a crap shoot,... er, no. Humans have been making booze for a long time, there's a recorded recipe for beer from 3,900 years ago, and it was produced and consumed for thousands of years before that. Wine is similarly old.

[@CyrilleParis]

About olive oil and butter : I'm French and France is pretty well divided between cooking with olive oil and butter. At least it used to be in traditionnal dishes : since the second half of the 20th century, the development of transportation and consumerism made both available everywhere. It is still interresting because it is one of the reason Lyon is considered one of the gastronomy capitals of the world : in this part of France, they always had access to both butter culture and olive oil culture, enhencing the diversity of Lyon' cooking traditions.

[@Helliconia54]

the French still use a combo of olive oil and butter

[@timetravelkitty425]

Butter culture is my life😂 I love it! It’s better over there for Sure 🎉

[@HyperboreanAnchovy44]

Ascend by mixing butter and olive oil shits so good

[@MrTangolizard]

I thought the French just used garlic for everything genes the smell of your average French person

[@hadelidell4285]

​@@MrTangolizardeeeeeeh Nope 😂

[@mch-gaming1437]

Literally just finished the Shad stream on this and I get the notification for Metatron. Let's go!!

[@TheGggg321123]

Thank you for being a voice of reason against modern=good

[@BrutusHostiliusMaximus]

Yes, and a much more pleasant voice at that.

[@dr.metalhead5452]

Yes, please, tell us more about medieval fruits and vegetables! Excellent pieces of information, as usual!

[@wiktorLicht]

I know many ppl (myself included) who make wine at home. And some of them make "wild" wine meaning the yeast came from the bacteria on the surface of the unwashed fruit. And yeah it can be a lottery, you have no control over what kind of bacteria are there and so on, but generally yeast prevail and other bacteria die off, the max alkohol percentage is lower than with Saccharomyces Cerevisiae (the "noble" yeast as we call them in Poland - I cannot find a translation) the taste might be less consistent (but not worse! Most of the wild wines I've tried were really good and interesting). Also I'm pretty sure that medieval wine makers (professional) would have some sort of yeast starter (even without knowledge of what it is) of the Cerevisiae kind after noticing that they are just really good for making consistent wine.

[@BLS31]

Tasting history is a great channel if you want to see how excellent food of this time would be. If you want book material, I suggest "The forme of cury". It's the fundamental medieval English cooking book, taken from the kitchen notes in the court of I believe king Richard.

[@killerkraut9179]

But there are different options like BLOG VON GUTER SPEISE! About mostly about the Book VON GUTER SPEISE a German Cook Book from 1350 but some stuff from Liber de Cuquina [LC] - Italian cookbook at 13oo ,And the Book what you mentioned ! Its a german bloog but i think with google translate it should work 1

[@astrol4b]

It helped me during my diet, instead of eating I watched his videos 😅

[@danielguy3581]

And they take care with their historic accuracy (as well as foreign pronunciations). They will note when there are discrepancies in sources or other reasons to be skeptical of their claims.

[@jamestorrence9340]

A video about food could be good. Maybe a comparison between food before and after Columbus. Perhaps 1450 compared to 1600. Not what either the peasant or royalty commonly had on their tables, but perhaps what the well-to-do commonly ate. That was a time when trade was spreading around the world, not just from the Americas but with Africa and Asia too. China, India, the spice islands, etc.

[@Apollo1989V]

I would definitely hate if the food itself, not the recipe, was 700 years old

[@killerkraut9179]

Arent the tiny strawberrys awsome taste fully?

[@bungiecrimes7247]

@@killerkraut9179 veggie propaganda.

[@killerkraut9179]

@@bungiecrimes7247 I am not a veggie or a vegan !

[@damian_madmansnest]

Feels great to come back to the channel after several years and see it still thriving.

[@filipaugustus1230]

Matt should keep himself to things like finding out how much Ridley's side special would hurt in real life.

[@redactedz6146]

Yeah him expanding into other territories of content is interesting, but damn can he miss on some and its annoying

[@Mortablunt]

This one was pretty torturously wrong. Here’s a simple old world meal that even a swrf could’ve afforded that you would find enjoyable: Stewed cabbage with stewed spinach with a chopped onion in a soup broth made up of bird stock salt and beets. Serve alongside freshly made bread and for dessert chopped and baked apples. What about this classic breakfast : bacon and eggs! If your religion doesn’t allow pork you can always swap it out for pieces of beef fish or poultry. One thing that neither person in the video touchdown here was that medieval people often eight different types of things than we would today. Resemble heavily because raising what we were thinking about traditional meat animals to completion took so long people did a lot of hunting and trapping for other types of animals so for example squirrels rats badgers rabbits goats. They also weren’t afraid of opportunistically killing birds that they could for example pigeons and starlings. Medieval people also had foraging traditions which are still alive today and some European countries such as Russia where it’s not unheard of for people to just go out to the countryside to look for berries and roots to ear and even herbs to play with their foods. The subject of herbs there’s Basil there’s still there’s tarragon does paprika there’s salt there’s Lavender there’s Basil there’s parsley there’s lemongrass. If you can’t think of something delicious that would be made exclusively using the medieval menu that’s on you.

[@nouhorni3229]

I don't think he writes those himself.

[@MaticTheProto]

@@redactedz6146 he‘s an ignorant c**t and it shows

[@advicehydra6332]

Idk why he does anything that’s too educational at all. It’s going to be debunked to the point his reputation is going to be ruined one day

[@CandidZulu]

I've seen references to labor contract for servants here in Sweden as late a 18th century, where they put in writing that they should not have to eat salmon to often.

[@Cosmoproto]

The Lewis and Clark expedition across North America got so sick of eating salmon (which they said tasted terrible) that they some times bought dogs to eat from tribes they encountered. The salmon probably wasn't the best tasting because they likely were caught out of season though.

[@CandidZulu]

@@Cosmoproto That is interesting since they would hunt year round in the old days. Must have been more practical to eat salmon.

[@Cosmoproto]

​@@CandidZulu It wouldn't be so much a "season" when it's appropriate to hunt/fish for conservation purposes as much as the time of year a salmon would taste the best. Such as when it still is in the ocean or just returned from the ocean.

[@dan_the_dj]

I would LOVE a video on purple vegetables!

[@bookworm4174]

I'd love to see a video about food changing and what it used to look like! I find watermelon particularly interesting because it still has a pronounced swirl inside in old paintings.

[@meganfoster8838]

Definitely do the purple veggies video! I've come across (and grown) purple carrots, cabbage, cauliflower, onions, potatoes and climbing beans, and I'd love to know what else there is (apart from obvious things like beetroot and all the berries).

[@ashardalondragnipurake]

tasting history makes some tasty historical dishes

[@yokai333]

It'd be interesting if the good sir were to collaborate with Max Miller on a historic meal

[@daniel8181]

Thats what is so funny about matpat, he ignores that there is literally an entire genre of channels about recreation of medieval foods.

[@bungiecrimes7247]

@@daniel8181 funny thing is that the world changes and evolves.

[@daniel8181]

@@bungiecrimes7247 and yet here you are, being gay.

[@shadowstorm657]

Amazing video. And its good to see someone elses insight in this and to see a video review that adds something to the orignal material.

[@HalasterBlackmantle]

I would love to see a video about food items in the medieval times, and especially how vegetables changed since then (and why they have a different color).

[@cyberpunk59]

I would love to see a video about the food and how it used to look like, and maybe how it was cooked too through the ages

[@victorrand8811]

You know i didnt really expect authenticity fron a dinner show restaurant that. I do expect fun and feasting.

[@CrizzyEyes]

Go to the ren fair instead.

[@Likexner]

It is called Medieval Times, not Fun and Feasting.

[@caracoldeleche]

It's funny how recipe books of early modern times categorize the sugar as a spice, using it in fish, clams and seafood in general.

[@SgtRocko]

LOVE this, Metatron! SO many things with that video... We only buy local or heirloom tomatoes because the ones from California may LOOK pretty, but they're waxy and tasteless - bred for looks/shipping, not taste. Around here, when the local tomatoes start coming in we buy them by the case to make Passata/sauces/juice etc. For the colours of veggies - you can get carrots and potatoes now that are in their original colours (and they are MUCH tastier). Did I hear the video right - that because yeast was only "discovered" in the 1600s society didn't KNOW about it? Winemakers were renowned for their types of wines, regions specialised - and for "tossing things in to make them taste better", then go to any wine store and see what's on our modern shelves LOL Also... they knew how to make leavened bread in ancient times - Romans used a leavening made from grape skins. They didn't just mixed flour with water & get surprised every time it turned into bread LOL (and as our dear Metatron has pointed out, Romans DID have pasta - maybe not spaghetti, but many regions had forms of noodles. ANYHOW... great video, dear Sir!

[@DivineBanana]

"trying something until something works" is quite literally science, at the very least it's performing experiments. I agree, Just because they don't fully don't understand the mechanisms behind it doesn't mean they couldn't get reproducible results following a specific formula.

[@unisophia]

there’s a great channel “Tasting history”, where this guy prepares various foods from different historical periods and then eats it :) great channel :)

[@donalddickerson206]

We defiinitely need a part 2 to this.

[@tarvos_trigaranvs]

🍅🍅🍅 An other fun information about tomato: it is no wonder that they thought it would be poisonous, because the plant is indeed is, and even the tomato fruit itself is up until it has matured and became red (or yellow, depending on the variety).

[@lostboy8084]

Tomato plants are a member of the nightshade family and all nightshade plants contain levels of the alkaloid toxin solanine in the plant's roots, stems, leaves and fruit. While the poison lessened as the fruit becomes ripe it doesn't lose all poison in the fruit. It is no longer deadly for humans to eat but that doesn't mean that it still isn't poisonous. Cooking the fruit will also lessen the poison in the fruit.

[@williamjenkins4913]

They also were poisoning themselves with tomatoes indirectly. Lead based pewter was a common material for plates and bowls. The relatively acidic tomatoes would leach lead from the plate into the food. So they noticed getting sick after eating tomatoes.

[@milat9287]

Love the Heroes 3 screen in the background. That game NEVER gets old

[@metatronyt]

That's what I play after work my friend

[@milat9287]

@@metatronyt Quick! Favourite hero?

[@burnedbread4691]

Great video! Also regarding 14:00: non-meat days. Fish was considered ok to eat during lent, and moreover, anything that lived in water, like ducks, mallards, otters, beavers etc were all considered fish - specifically to circumvent meat-ban during lent

[@latonbks11]

8:54 (and a little before)- completely agree,! very famous home remedy in polish culture (especially derriving from middle-ages) would be applying chewn bread mixed with spider's web to a wound(little antiseptic from the saliva, penicilin growing naturally in the spider's web). Just because they didn't see a particle in a lab doesnt mean they didnt see a correlation between it being able to help curing a wound

[@stax6092]

Love that you have Heroes of Might and Magic 3 going on in the back, obviously cause it's the best one. I would like to see a video on the various purple foods of the middle ages.

[@goukeban6197]

I absolutely want a video about what the fruits and vegetables we have today looked like in medieval times, yes. Bring on the purple carrots!

[@cleoldbagtraallsorts3380]

You can still buy purple carrots.

[@goukeban6197]

@@cleoldbagtraallsorts3380 Indeed.

[@varanid9]

Yes, I would absolutely be up for a video on ancient vegetables, their looks, their uses, how they differed from their modern counterparts, etc.👍

[@germantoenglish898]

I'm not a professional cook but I know that just throwing any old stuff into a pot and hoping for the best is a bananas concept. Maybe they did strow shit into urns at the start and hope for the best but we learn new things by trying, adapting, and improving. Even the worst home cook will learn from their mistakes and gradually improve through the "learning-by-doing" method while remembering the mistakes and not repeating them. So assuming that medieval winemakers threw whatever was at hand into their wine is doing our ancestors a great disservice.

[@CalebAyrania]

A huge issue I have with a lot of this is that we mostly get sources from high population areas, so not the rural and thin populated. There is a big effect of urban food imports and fresh food travel time etc. Basically, you cant get easy fresh fish or fowl in an urban area like London or Rome unless you are the higher classes, but if you are just a bit removed you can/could literally pick up these food types with your bare hands. That isn't even an exaggeration, if you lived in the right rural areas food abundance was bordering on crazy. An example of this would be Eel, Salmon, and Herring when they were in season before industrial overfishing the abundance would have made it available to even the poorest people. My point is the food classist division is mostly an urban phenomenon. Just to maybe hammer this home I recently saw a documentary from the Yakust area in Russia and the 5 dudes in a shack like 50 miles from closest urban area would capture arctic hares in the several hundred each season. Their meat and fur locker was filled to the brim with them. SO we really should get that long lasting starvation image out of our heads, that was the reality for high population zones only.

[@timewarrior7298]

Ive always thought it interesting on how good had changed, it would be a great video to do

[@sandernson10]

Yes I would love to see you commenting on the differences of food between that ages I watch tasting history but his is more specified recipes

[@Treasure_hunter_21]

I think matpatts editors need to do more research on medieval cuisine and stuff.

[@cuber5003]

They need to do more research in general on all their channels, they are the epitome of glorified armchair researchers

[@WGGplant]

matpats editors do their jobs perfectly. and they work extremely hard. his whole team does. the editors are not responsible for inconsistencies in his script. his research team are the ones responsible for the oversights in his videos. and of course him for not double checking the information he was given

[@redactedz6146]

True, Matpat expanding into other stuff is a double edged sword for him and the team ngl. Hope he does better. Shites annoying sometimes

[@Treasure_hunter_21]

@Jayden Mae I do like Matt patt, but even at a start video, it was noted that helm was from a different time period. Script itself wasn't bad in comparison to that viking video vs. video.

[@WGGplant]

@@Treasure_hunter_21 i think we have different definitions of the word "editors". but we're fundamentally agreeing on the same thing.

[@LJCyrus1]

Something must be off with YT, my pc, browser, or OS, for some reason this video is stopping precisely at 4:39 and will not continue further. If I skip to 4:49 it plays fine.

[@sgregg5257]

I really like exploring medieval dishes and trying to concoct them as best I can. Each year for the holiday season I make a batch of Hippocras based on a 15th century recipe. Since I use wine from Burgundy, each batch has so far been named after the dukes of Burgundy. First was the Bold batch after Philip the Bold, then the Fearless batch after John the Fearless, upcoming is the Good batch after Philip the Bold and so on.

[@samsmith2635]

Pre Columbian Italian Cooking really embraces the Pesto, very interesting episode Metatron

[@HappyBeezerStudios]

And it#s still good.

[@HorkPorkler]

I've been there! It's in Vegas. The giant turkey leg they gave me as an eight year old boy, thrilled and satisfied me thoroughly!

[@canadianeh4792]

I went to medieval times once. The best part was when a horse took a dump, then another horse galloped through it, slipped a little in the pile and kicked a big chunk into the stands. I like to think it landed in someone's dinner. Also I liked the giant beer I had.

[@StarseedActivated]

😅😅😅😅

[@randallpetroelje3913]

Love your videos! Always informative. I heard about “ the oldest “ cookbook - it was a roman in origin if I recall correctly. Like to check it out sometime. Any ways, thanks again.

[@d.m.515]

A breakdown of how food looked and how different it was would be really amazing.

[@SeiryuNanago]

If there is one thing the KZbin channel "Tasting history" taught me, it's that medieval food slaps.

[@msinvincible2000]

An excellent analysis Metatron, thank you! I hate it that people get the Middle Ages so wrong

[@jennytr5056]

I would definitely be interested in a video about medieval vegetables. I grow purple sweet potatoes, and they are delicious, though not as sweet as the typical orange ones :) Also, I've been to Medieval Times many times. It's not purporting to present a totally authentic medieval experience. It's a dinner theater showing some amazing horseback riding tricks, with a loosely medieval theme. It's about as accurate as your average ren faire, but it's lots of fun.

[@moonwalkerangel7008]

I did just come from the Food Theorist’s channel and I won’t lie, it was interesting to hear other facts that I did not know about and I did enjoy hearing your thoughts on the video.

[@matteohetzy7599]

Boccaccio 1348 - Decameron XI-3 (describing the land of plenty) «eravi una montagna di formaggio parmigiano grattugiato, sopra la quale stavan genti che niuna altra cosa facevano che far maccheroni e raviuoli, e cuocergli in brodo di capponi, e poi li gettavan quindi giù, e chi più ne pigliava più ne aveva » (there was a mountain of grated Parmigiano cheese, on top of which there was people that didn't do anything but making ravioli and maccheroni(more similar to gnocchi without potatoes at that time) and cook them in capon broth, and then throw them down, and whoever catched more the more he had) I think I would enjoy this meal

[@HappyBeezerStudios]

Been waiting for a response ever since I saw the title of their video. The simple thing is that food back then was different. Not worse, different. And yes, do you slaughter the chicken today, or have an egg today, and tomorrow, and next week and so on. Same with cows, as long as they give milk, you have something to consume.

[@CrizzyEyes]

Modern military doctrine demands that every soldier carries more. There's no space for stick shaped grenades

[@IamQuh]

Another thing about modern foods is that they aren't purely selected for taste. There are other properties that are desirable like resistance to pests, pesticides, increased yield, increased self life, better nutritional properties... Taste is one attribute among many that we select for.

[@DavidHughey-xu2ce]

hell even looks xd! so many weird looking veggies that go to waste, farm grown salmon will have white coloured meat, unless additives are introduced into their food, literally makes the pink salmon pound for pound proven more worth than the white stuff even though its basically the same because people might just say "wtf is this why is it white it looks weird"

[@Suxipumpkin]

I'd love to see a video about medieval vegetables!

[@Darknimbus3]

8:51 I support this statement, as a geologist. Going out digging for minerals and gems with certain old-timer friends: I may understand the geology behind the gems I’m looking for, but they have the experience. So they know what they’re looking for, regardless of whether or not they know the actual geology behind it or not.

[@MyCatsADork]

Honestly, the Medieval Times restaurant *is* incredibly historically inaccurate, but it's less because of the food and more because they claim that jousting was supposed to end in a death for ultimate drama points. There is no reason to kill your highly trained fighters because of "honor."

[@WelloBello]

Honestly a fair deal more accurate than I was anticipating. At least, compared to the restaurant.

[@HappyBeezerStudios]

Yeah, I found his food channel to have less inaccurate fluff than the gaming channel.

[@endless2239]

I was thinking the same thing. perhaps my expectations were too low?

[@JuliusCaesar819]

@Metatron a video about the evolution of italian food/cuisine from Rome to today would be interesting. :) Your videos are always great and well researched

[@marty8895]

Italy has different regional cuisines which are very diverse from each other so it is impossible to pick just one. Even if he made a video about all cuisines of Italy it would be so long. Italians don’t share the same dishes, Italian cuisine is a quite modern concept.

[@CipherVoheim]

Medieval times is extremely fun, whether authentic or not, I went quite a few times as a kid, and maybe twice as an adult. Still one of the most fun experiences. I think its something that (if you find yourself in the States) is worth experiencing

[@yvonnehorde1097]

Thanks for your video. In Austria, the tomato is called "apple of paradise , "Paradeiser" or "Paradiesapfel".... Funny, eh?

[@bsteven885]

Purple food would DEFINITELY be a subject I want you to tackle, especially in light of the difficulty in producing purple dye, which brings forth restrictions on the use and association of the color purple exclusively to royalty.

[@JuliusCaesar819]

Always interesting to learn more about medieval food!