This video is kindly sponsored by Pocket Styler! To download Pocket Styler for free straight to your phone visit: nrdc.link/V-Birchwood Thank you soooo much for watching! 🔮✨ As you can see, this video was a massive undertaking, and I'm so pleased with how everything came together. Ancient Greek food is super delicious! Which historical food multiverse do you want to see me take the Thyme Machine to next?
@jeannegreeneyes13193 ай бұрын
Are you ready to try a Volga Tatar Week?
@VBirchwood3 ай бұрын
@@TPoliti-rv2ey I mentioned olive oil, fish sauce, and vinegar multiple times throughout the video.
@ahveganpizzabella3 ай бұрын
@@TPoliti-rv2eyGarum as a sauce was more used by Ancient Romans, the Ancient Greeks mostly knew "garo" as a type of fish that they would mostly eat as is, not very often using it to cook a sauce and flavour every meal with as much as the Romans would in the later Empire.. of course it depends how poor or rich the Greeks would be...
@Nyctophora3 ай бұрын
Thank you, this was a really nice and gentle video to watch. No drama. Just a very good experience all round.
@JohnLeePettimoreIII3 ай бұрын
i'm shocked that you didn't have Kykeon.
@TastingHistory3 ай бұрын
As a fellow solo creator, I feel you! But wow! Your work is fantastic.
@VBirchwood3 ай бұрын
@@TastingHistory thank you!! I love your channel ☺️ a lot of people in the comments have been saying we need a collab, but I live in Europe! 🥺
@TastingHistory3 ай бұрын
@@VBirchwood well I’ll be in Hungary and Italy in February 😁
@VBirchwood3 ай бұрын
@@TastingHistory exciting!! Can I send you a DM on IG?
@msvoxacious3 ай бұрын
…I feel like I’m watching the Avengers of historical cooking KZbin assemble :D Looking forward to y’all collaborating!
@Ouranorable3 ай бұрын
@@VBirchwood The entire comment section is sleeping on this exchange, meanwhile I'm overe here FREAKING OUT :D! I hope you guys can collab, you're both such cool, hardworking and overall wonderful people!
@trenae773 ай бұрын
Love the call out to Max Miller’s work! (Tasting History) I think he would thoroughly enjoy watching this journey!
@DG-dy4tv3 ай бұрын
You beat me to it!
@Mej1113 ай бұрын
He would’ve used his homemade garum instead of the fish sauce haha
@heatherjagels24773 ай бұрын
Both such great content creators ❤🎉
@Chrischi3TutorialLPs3 ай бұрын
@@Mej111 Yeah but making your own fish sauce and having it not kill you is not easy.
@lorih22493 ай бұрын
Agreed
@jamesluebben59253 ай бұрын
She attacked the chickpeas with Poseidon's own trident!
@kimberlyjohns86273 ай бұрын
😂😂😂
@rudigersimpson3 ай бұрын
And yet they didn't have forks back then? They did but hadn't realised their application
@Ithirahad3 ай бұрын
I mean, that was a baking pan and very hard chickpeas. The deck was stacked against our intrepid adventurer. Absent a large mortar and pestle, one must forgive her for calling in a bit of divine assistance :P
@lefteris97413 ай бұрын
Cringe
@xiakala7836Ай бұрын
@rudigersimpson It is a common misconception that ancient Greeks didn't have forks. Of course, they had trident type of cookware, but it was considered too aggressive of a tool for eating, especially when eating was a social event. If someone whould eat with a trident type of kitchenware, it would be considered as if he brought a weapon to eat.
@changjinius14993 ай бұрын
Being a Greek and someone who studies ancient greek history and literature in highschool, this is great!! I love this so much and it actually showed me how our diets are still very similar to those of our ancient ancestors, even though there's much more variety. Keep up the great work ❤
@VBirchwood3 ай бұрын
Thank you! Really glad you enjoyed the video ☺️
@stovepipe92323 ай бұрын
Made my own garum and put it on lamb chops. Guaranteed to make you cry
@kaiserkhan98323 ай бұрын
this girl is tatar turk btw
@jeanivanjohnson2 ай бұрын
@@kaiserkhan9832 1. tatars are not turks, they are turkic. that's like calling english people german instead of germanic 2. she's a tatar, so what? what is your point?
@kaiserkhan98322 ай бұрын
@@jeanivanjohnson turkic is a made up word. just bc english make up words turkish turkic or turk , i wont abstain from using it. the analogy u were looking for was between altaic and turk when it comes to germanic and english. turk and tatar is like austria and germany
@SwedishFix3 ай бұрын
I feel like a mortar and pestle would be really helpful for a few of these dishes (blending the soup, cracking the nuts, etc). I'm pretty sure that is something most ancient cultures would have had, at least in some form.
@VBirchwood3 ай бұрын
Indeed! I just didn't have one available and kept forgetting to buy a new one when I had access to a store. The pestle and mortar will make an appearance in the next video I'm sure 😂
@Kiu_83 ай бұрын
The Greek words for it are ὅλμος, θυεία, and in old Attic ἴγδις. (See Rutherford, New Phryn. p. 252.) I don’t recall much of the Greek sad but I do on the Roman side. The ancient process, as usual, is identified with a special deity in the name Pilumnus. Long after the introduction of mills, this was an indispensable article of domestic furniture. (Plaut. Aul. 1.2, 17; Cato, de Re Rust. 74-76; Colum. de Re Rust. 12.55.) Pliny (Plin. Nat. 18.97) says that it was still in the imperial times used in many parts of Italy instead of relying on a mill. The material was sometimes wood, sometimes stone. In Ancient Greek, a pestle was called a ὕπερος, δοίδυξ, it was three cubits long. These were to be made from straight portions of the trunks or branches of trees, and the thicker and shorter of them was to be hollowed (Hes. l.c.).
@amyschneidhorst13843 ай бұрын
I second this
@JustSaralius3 ай бұрын
I believe the pestle and mortar is one of the oldest tools humans ever used. In it's simplest form it would just be a handheld rock that you grind with on a big rock/boulder.
@EarlGreyLattex3 ай бұрын
@@VBirchwoodFor the crushing/blending you can get a stone grinder like was used in sub Saharan Africa for millennium. Its a grabite slab sloped and then another smaller round granite stone to crush the food items. They turn out smooth as heck and its not as much effort as you might think to use it. And there's also always the mortar and pestle (wooden or stone) mentioned above that's universal
@LondonPower3 ай бұрын
I grew up with ancient Greek food in a small village in Greece with grandparents who were refugees from Pontus in Asia Minor who spoke ancient Greek, i.e. the language of Homer, while today in Greece they speak modern Greek! The food was mainly dairy products and the sight of meat was very rare! many salads, pasta, snails, bread like pizzas in the pan, olives, halva, cheese, milk, yogurt, eggs, corn, potatoes...
@konstantinapapaioannou4306Ай бұрын
Side note, potatoes and corn did not exist in ancient greece, they were both imported to Europe in the 1600s from america.
@LondonPowerАй бұрын
@@konstantinapapaioannou4306 Yes, definitely! What I remember was that we ate a lot of milk-based foods, like soups mainly, and the meat was usually a chicken every month if we were lucky! The cows were not slaughtered, we kept them for milk, each house had 2-3 of them, which went to the fields every morning and in the afternoon usually returned alone to the stable. After the shepherd brought them into the village, each cow knew the stable and went back alone.
@konstantinapapaioannou4306Ай бұрын
@@LondonPower this sounds like a wonderful way to live x
@GoddessofBlueberries23 күн бұрын
I had no idea that people still spoke Ancient Greek. My daughter is learning it and it will be cool to let her know that there are still places that speak it. Is Pontus the only place that you know of that speak it?
@Luxebarbie8 күн бұрын
wow what a legacy
@katevenhorst17233 ай бұрын
24:12 I like to imagine the ancient Greek person who created this dish is smiling in their eternal sleep over your reaction to their recipe blowing your mind thousands of years later ❤
@sarahmanalapan84433 ай бұрын
Love that.
@Tarikkb2 ай бұрын
Greeks, Turks and some balkans still eat 90% if these btw
@ΠαυλοςΕξαρχος-γ3κАй бұрын
We still eat all of these, although with some difference because now we have far more variety of foods than our ancestors
@konstantinapapaioannou4306Ай бұрын
This is a wonderful comment.
@JOMANAOUABBOU21 күн бұрын
@@Tarikkb that's what cuisine is for, its preserved and continued on. i would love to try these dishes they are very different from my culture's
@t.vinters31283 ай бұрын
I'm still expecting the V + Benadette Banner + Max Miller + Townsends inevitable collab.
@tjf421933 ай бұрын
Yessss they all need to collab
@bElLyBuTtOnLiNt473 ай бұрын
what a celebration! that would be the most fun crossover also julian eve would be iconic
@oldghostbilly3 ай бұрын
A potluck party either all of one time period or maybe everyone brings their fav time period. How fun, I wanna be there toooooooooo
@tjf421933 ай бұрын
@@oldghostbilly both ideas are great !
@lindseygray77213 ай бұрын
And Mrs Crocombe!
@mustwereallydothis3 ай бұрын
Your water may be a bit acidic. Next time you cook beans or legumes, try adding a bit of baking soda to your soaking water. It should solve the long cooking time and dry, tough chickpea problem. If you're concerned about being able to taste the baking soda, you don't need to be. If you only add a ¼ to ½ tsp, you shouldn't be able to taste it, but even if you can, a little splash of vinegar or lemon juice at the very end of cooking will fix it right up.
@middlemuse3 ай бұрын
Accurate. Acid is death when cooking beans. When I figured that out, everything changed.
@mustwereallydothis3 ай бұрын
@middlemuse I wish I had you around to ask when I was trying to figure out why I couldn't cook beans or legumes here. I spent hours on end scrolling through research papers before finally finding what may be the only one addressing the issue of them refusing to soften in acidic water. I'm sure it would have been a lot easier had I know ahead of time what I was searching for, but I had no clue that ph could make such a huge difference.
@christyogle_thedinnerbell3 ай бұрын
Tough, undercooked beans can also happen at higher elevations, in that case a pressure cooker is necessary. Took me 2 years of ruined beans to figure that out when I lived in Montana.
@katfujioka2123 ай бұрын
Yes, great tip! Also add the salt at the last step, it can sometimes toughen up the beans and make them take ages to cook :)
@mustwereallydothis3 ай бұрын
@@christyogle_thedinnerbell I can see why that could happen. Your water could boil before it got hot enough at higher elevations
@aresaurelian3 ай бұрын
The spirit of a thousand ancient Greek mothers were with you during this wonderful exhibition of cooking. No wonder we all cried. Love it. Must try.
@Wee_Catalyst3 ай бұрын
💛💛💛
@user-sc5iv2rp2t3 ай бұрын
Or slaves all over the Greek Mediterranean from Massalia to Syria and Ptolemaic Egypt far to the Indus valley and the GrecoBhuddists. It was a world of slaves. One can argue that it was a light form of slavery, where slaves were considered household members but still it was slavery.
@polesetter_012 ай бұрын
@@user-sc5iv2rp2t There's still TONS of slavery going on in the middle east, Africa and Asian. Just sayin'.
@JesicanaАй бұрын
@@user-sc5iv2rp2t What you just described was the Roman Empire. Greeks were slaves as well under Romans. The Classical Greece has NO foreign slaves as Greeks don’t want them.
@konstantinapapaioannou4306Ай бұрын
@@user-sc5iv2rp2t i have a quick question, with no ill intent. Why do you feel the need to say that on a cooking video, under a comment about greek mums?
@killcounter15873 ай бұрын
As a Greek from Megara, i apreciate the fact that you tried our diet and your honest opinion on that. Thank you very much and i hope you will do more content about ancient Greece and Greece in general
@RatatoskClarke2 ай бұрын
ARE YOU KIDDING ME??? as a classics major and a food nerd I’ve been wanting to do this forever. hell yeah!
@RatatoskClarke2 ай бұрын
love the hellenic recipes, everyday i wish I knew recipes from the mycenean golden period!! or even further back, minoan!
@agpaok07043 ай бұрын
I grew up in a village of northern Hellas and still kinda had to eat what Greek people always ate in the past. Bread - olives - tahini. Before some decades even, people didn 't have many choices and pretty much ate what it was availiable. And we still keep that like a habbit or tradition in villages. We eat different things at winter, different during summer. Different diet close to sea, different diet on the mountains. I didn 't realise how good this is, until I started studying at university in a big city, where pretty much everything is from supermarket.
@LatinaKamilla3 ай бұрын
For the record, I never thought you had help or a team behind your videos. They look very organic and original rather than heavily produced or edited and relatively “simple” in comparison to those with big teams behind them. It’s nice ❤
@VBirchwood3 ай бұрын
Thank you 🙂 I come from a slower film background, so I like to have that mirrored in my own work here!
@mamazeta9063 ай бұрын
I once cried over roasted brussel sprouts, they were so good. The slight caramelization balanced so perfectly with the bitter tang of the sprouts, and the crunch of the roasted leaves added such a nice texture 🤤Side note, dolmades are one of my favorite snack foods and seeing you add them into your menu made me smile!
@ahveganpizzabella3 ай бұрын
Wild brussel sprouts weren't really eaten in Europe until 5th century AD and only cultivated around Medieval Brussels the city from 13th century AD and onwards... A 1000 years after the Ancient Greece era was over
@ounalanАй бұрын
"Dolmades" is a word imported from Turkish to Greek. I suppose ancient Greeks were calling stuffed wine leaves something else..
@maryamjohaАй бұрын
Dolmadas! Omg. SO good. Also a favorite snack of mine.
@_kyt_3 ай бұрын
The ancient Greeks also had pancakes (tiganites)! Served often with honey, but could also have peppers or onions inside (much more of a savory meal than a basic breakfast).
@Ithirahad3 ай бұрын
What the heck is a "pepper" in this context? We use that word for so many things (probably hundreds of fairly distinct savory fruits, most of which could reasonably go in a pancake) that it does not give a very clear picture ^^
@janeslater80043 ай бұрын
They did not have peppers in ancient greece. Its modern cultivated food
@axolirvin9713 ай бұрын
@Ithirahad I'm not sure what peppers they mean, but the only food im familiar with that would have been available at the time called pepper would be peppercorns. I believe China and India may have had some peppers, but I'm not positive and I don't think they spread very far. Bell Peppers and various capsaicin-based peppers (Chilli, habonero, hatch Chile, jalapeño) are native to the Americas
@sese89762 ай бұрын
@@janeslater8004they had long pepper and peppercorns
@michaelkingsbury4305Ай бұрын
Peppers are from the Americas@@janeslater8004
@Pikawarps3 ай бұрын
30:05 I dont think i've ever seen someone enjoy a meal so much in my entire life, Props to you for your skill in the kitchen and your attentiveness to how it makes you feel to eat it.
@delbertdoppler3 ай бұрын
About a very emotional meal: I'll skip the details, but when Covid started, I ended up in a situation where I didn't have access to any food and my pantry/cupboard were completely empty (I used to NOT keep any can or frozen food or anything of the sort). It only lasted 2,5 days, so much shorter than some fasting I had done before but this one wasn't a choice. It was unbelievably stressful, especially because I had no idea when I would get access to food again. When I got food again, I prepared a very simple piece of chicken with a cucumber salad. I bawled my eyes out eating it because I was so relieved. It's quite a fuzzy memory, but I do remember thinking I shouldn't have salted the meal because my tears were salty enough, then laughing like a madman while still crying and stuffing my face.
@EarlGreyLattex3 ай бұрын
I'm glad you sound like you're in a better place ❤❤ the pandemic was a truly unprecedented time in human history and you're allowed to have some bad memories due to the isolation and suffering of the time
@lizajoymorales2483 ай бұрын
Please keep -- at the very least -- three days' worth of food and water on hand at all times. It doesn't even have to be food that needs to be cooked; crackers, peanut butter, granola bars, boxed cereal, dried fruit and nuts are all good. If you keep a small camping stove and a canister of gas, you can add ramen, instant soups, instant oatmeal, tea, instant coffee and hot chocolate to the list. That first post-fast meal sounds delicious! As anolther poster has said, you're allowed to have some bad memories; times were bad and you should go easy on yourself. Stay well!
@jeremyarmstrong78572 ай бұрын
Why did ou reply? @EarlGreyLattex it takes away from the story for you to have to validate it.
@EarlGreyLattex2 ай бұрын
Pleatake your unfeeling self elsewhere. Sometimes people just need validation/acknowledgement for what they've been through @@jeremyarmstrong7857
@konstantinapapaioannou4306Ай бұрын
That comment was such a heartfelt one. I had such a horrible time during the pandemic myself. It was a traumatic experience. But it made me stronger and taught me lessons. Take care op. Thank you for sharing your memory with us.
@CrazyMattLine3 ай бұрын
Absolutely love these videos! Would really love an Aztec or Acient Egypt version if you feel up to them!
@ellingtongriffin55213 ай бұрын
This would be so interesting!
@andygamisouАй бұрын
Random information: in the Greek Navy they use still use the word ''ariston'' for lunch time and in the Army the word ''deipno'' for dinner time.
@beckstheimpatient41353 ай бұрын
You put this out just as I got back from Greece, and I bought that tea! It's so lovely! Like linden-flower tea with honey, only the honey flavour is built into the plant! Cheese, olives, olive oil, yogurt, and bread. That's all I want to eat now. And fish. With a lot of modern Greek food it can be hard to tell what's an ancient traditional food and what is Ottoman influence, but the staples are just perfect as they are.
@VBirchwood3 ай бұрын
What great timing!! I hope you had a lovely time in Greece, it is such a beautiful place.
@ahveganpizzabella3 ай бұрын
I hate to be the Kassandra of bad tidings, but yogurt is Turkish in origin including the name - described by Greeks as "barbarian nations who ate special kind of acidic milk" while Ancient Greeks just knew regular sour milk and called it "oxygala". Modern Greek food is also very Americanized - potatoes in souvlaki and tomatoes in the "Greek" salad, sunflower seeds chewed with gusto both by Greeks & Anatolians, etc. Bread must be real flatbread, otherwise it aint Greek/Arabic/Ottoman/Turkish/Mediterranean/Indian etc etc 😅
@yorgokarna68013 ай бұрын
More like the Kassandra of misinformation. Yoghurt dates back 5000 years, long before the Turks, and while the word "yoghurt" is of Turkish etymology that doesn't mean they invented it. That would be like saying the Greeks invented the telephone because it's a Greek word. Greek xynogala, which means "sour milk" which is what yoghurt is, is believed to have been a kind of yoghurt.. Just not the strained variety which we now associate with Greece. Moreover, your reference to the Ancient Greeks calling yoghurt "barbarian nations eating a special kind of acidic milk" is actually a quote from Pliny the Elder who was in fact Roman. Sources show that xynogala was regularly consumed by the ancient Greeks, especially with the addition of honey, which is how modern Greeks still eat their yoghurt. As for your comment that modern Greek food is "Americanised", I won't even bother commenting on that 😂
@nelumvia2 ай бұрын
Greek food has of course retained much of what it was in ancient times, but is also definitelly influenced by all kinds of different cultures! I wont argue with who invented what because honestly, who cares? Food is food and it's meant to be shared! I'd say apart from turkish influences, the people that influenced greek cuisine the most would be slavic people, but that is just my personal observation and I could be wrong. Especially in northern Greece (which is of course much closer to a lot of slavic nations) we have many traditional greek dishes that are heavily influenced by slavic dishes and we share many food triditions!
@ZZzz-fe9bo2 ай бұрын
That is wrong, most of turkish/ottoman food was actually already present when the Greek Byzantines ruled Anatolia before the ottomans or Seljuk Turks even arrived (because it was their native land to the greeks), and when the ottomans conquered Anatolia/modern day turkey they absorbed most of the greek Byzantine foods,dress and music into their own and then after century's we now mistakenly call it ottoman or Turkish but it's actually greek in origin and in some cases ancient greek for the whole music spectrum and food, and of course I'm not saying that the ottomans didn't influence some things to the Greeks of Asia minor or the modern day mainland, but most of stuff of food and cultural dress and music was being used or made by the Greeks of Anatolia and ancient greece before the Turks arrived to Anatolia. The one main thing the ottomans did influence to the Greeks was names of food or surnames, if you notice a lot of modern day greek food actually has Turkic name origin, but that doesn't change the fact that it was already greek for centuries because the Greeks who lived in Anatolia throughout the Byzantine Empire and during the ancient greek city states of Caria, Ionia, Lycia, Ionia, Byzantine and hundreds more were already making that food because they created it not the ottomans, Saying the ottomans influenced the Greeks is extremely wrong and it's actually the other way around that the Greeks influenced the ottomans.
@xXScissorHandsXxАй бұрын
Here from a shout out from Metatron's channel and sure glad to find it. Classic good stuff ✨️👌✨️
@Sincyn2413 ай бұрын
Chickpeas will stay firmer if you cook them with any salt. If you add a little bit of baking soda, it softens them quite a lot, and makes it easier to mash them.
@Danny.._3 ай бұрын
asafoetida - the "foetid" part of the word is pronounced like the modern english word fetid, and you'll actually see fetid spelled foetid in older sources because the word fetid comes from the same source as the foetid part of asafoetida: foetida, a latin word meaning stinky. the "asa" part refers to a product made from a certain plant resin because asafoetida is made from the latex of a different plant in a similar way to how that "asa" was made from a plant resin.
@christopherbrice54733 ай бұрын
that stanky resin
@gdgyhgrd3 ай бұрын
"Foetid" is still the current spelling in the UK (and the Commonwealth?)
@shieldmaiden81283 ай бұрын
But what is it?
@Ithirahad3 ай бұрын
What was actual asa used for?
@Danny.._3 ай бұрын
@@Ithirahad historically, it was used in traditional medicine in ancient greece and as a chewing gum, and now it's used as a thickener in food and cosmetics
@alyseandrews10663 ай бұрын
My tear-filled meal, my first meal postpartum with my oldest. It was pancakes with warm strawberry syrup. It was a long and grueling labour, 2 full days of popsicles and water. It wasn't a culinary masterpiece, it was hospital cafeteria pancakes, but wow was it EXACTLY what I needed in that moment!
@Minnehotness3 ай бұрын
A meal that made me cry. I had lost my grandmother about ten years prior to attending Thanksgiving at a friend's house. When I had the cornbread dressing (stuffing), the first bite tasted so much like my grandmother's that I instantly began bawling. Then so did everyone at the table when they asked why I was crying. Fifteen plus years later, I'm still chasing that recipe and her coveted sweet potato pie recipe that the rest of the family swears I must have but she took her recipes to the grave.
@shelleyroper5883 ай бұрын
V, I can tell in your more recent videos, that you seem much happier. You are glowing and it's so nice to see you're feeling better these days. Thank you for sharing your glow with us. I pray that you stay in a better headspace as we approach the winter. I'm just really happy for you. Also, of course, your videos are SOOOOOOOO entertaining and informative. You do an amazing job! You've also inspired me as a 40 year old woman, to start sewing my own clothes and to start wearing more historical clothes as well. I've always felt out of place in modern clothing, so I have started wearing what I'm more comfortable in, instead of the fashion of the day. ❤ May you be blessed V! ❤
@VBirchwood3 ай бұрын
Thank you! I'm still processing a lot of things these days because I'm still quite actively in c-PTSD recovery, but I'm definitely doing waaaay better than I have been any time in the past 🙂 That's so wonderful to hear that I have inspired you to start sewing your own clothing! Wishing you all the best on the journey ✨
@baby.goblin2 ай бұрын
Are u really? I am too but like I don’t have a successful KZbin channel. I think everything would be better if I did
@VBirchwood2 ай бұрын
@@baby.goblin KZbin channels my size don't make nearly the type of money people think we do. I still live paycheck to paycheck, like many other people in this world. Running a production company alone is expensive and a ton of work, so I rarely take time off. I also don't have any job security. If I don't keep working, I don't make money. I don't have paid time off or sick leave. If I get sick, I don't make money. Some of my income also comes from work outside of KZbin. Being a KZbinr and wearing 50 hats constantly is not glamorous at all. I'm grateful my channel has grown and I keep on making content because it's what I'm passionate about, but it's just important to remember that everything looks perfect from far away.
@deblaria97403 ай бұрын
One time when I cried while eating was at the hospital, I was having various tests made before a surgery and during this time I was forbidden from eating and drinking (even water) for the entire week, after this time they gave me gruel (a type of watery porridge) which was so disgusting and delicious at the same time I cried of happiness because I could finally eat something again.
@sevenandthelittlestmew3 ай бұрын
There’s no way you couldn’t have any water for a week. Humans can’t survive for more than 4 days without water, as it’s crucial for organ function. Literally, your organs would fail without water.
@andreiadetavora84713 ай бұрын
@@sevenandthelittlestmew if you have an IV you can.
@sevenandthelittlestmew3 ай бұрын
@@andreiadetavora8471 This is true. But it wasn’t stated above and it’s probably a good idea for folks to know that not eating or drinking water for several days can kill you. I mean, we do live in the age of Tide Pods. 🤣
@alx_gr13 ай бұрын
I had to stay in hospital for 3 days before a surgery, only on IV fluids. No food, no water. After the surgery, my first "meal" was tea and mashed potatoes. Nothing will ever top the taste of that meal!
@deblaria97403 ай бұрын
@@sevenandthelittlestmew Yeah, I was on IV fluids, sorry I didn't stated that in my previous comment, I'm still forgetting that people lack common sense so thank you for reminding me lmao
@alexander_yoko3 ай бұрын
As a Romanian who also has Greek origins I love this video! I'll definitely try some of these!
@HurairaHerbals3 ай бұрын
We still eat very much like this in many places around the Mediterranean that had a hellenic influence. In the countryside, or coastal villages. I know many Spanish dishes are reminiscent of this, and Lattakia, where I'm from, as well.
@airelia40513 ай бұрын
I can’t remember the last time I kept checking someone’s KZbin channel to see if a video was released already omgggg. I love your “eating only…” or “dressing as…” videos so much. Thank you!!!!!! Can’t wait to eat while watching this
@Wee_Catalyst3 ай бұрын
39:30 “No adventure would be complete without a dessert” ❤ True in any multiverse! 😄
@lspthrattan3 ай бұрын
I'd have a look at some clay pots for cooking grains, instead of the cast iron. Clay pots have been used for thousands of years pretty much everywhere. Keep the cast iron for things cooked with fats but use the pottery for the grains and other water based foods. You'll love the results. PS love this video! Gotta try some of these recipes...😊
@aaron.shaferАй бұрын
I was once taken on a date to a restaurant called Uchi in Austin. I thought "sushi nbd I love sushi whatever great let's go". She ordered, the first dish arrived after we had some saki in a box. I had been talking about something when I took the first bite, and what I ate was not merely food but pure artistry. Prior to that day, I didn't know a culinary experience like that was possible at all. I literally teared up in that moment. I can't remember what it was nor what it tasted like at all. The memory itself feels like a dream. And it was. It was a magical experience. If you're ever in Austin - book a res for Uchi long in advance (or see if there's a bar stool) and try Justine's.
@Grizzlox3 ай бұрын
The absolute joy and passion that you have for this content is contagious
@chrisstubblefield52123 ай бұрын
I was just about to say something very like this.
@russellwilliams28983 ай бұрын
Thanks! You and your content makes me happy ☺
@VBirchwood3 ай бұрын
Thank you too!
@MissMelanieMoss3 ай бұрын
I cried and felt totally embarrassed because I was visiting my boyfriend’s family in Sparta for the first time. It was the most amazing meal, a giant amount of food, the olives were the most insane you can ever imagine from their yard, the chicken they slaughtered the same day, the lemons in Sparta are so special… idk I ate so many other things too but everything was from their home. Crazy good. You should try trahana sometime, it’s an Ancient Greek porridge still eaten a lot (I do weekly). It’s barley flour mixed with fermented milk/yogurt and traditionally dried out in the sun, consistency of cous cous sort of. I think your fish dolmades dish was missing avgolemono sauce, which might not be ancient though but would be good. Loved the video and commitment!! I also love mountain tea :) it’s good for stomach aches. I lived with a Greek family for 4 years and learned a lot of cooking and very traditional recipes and it’s basically what I eat every night lol.
@AshLG3 ай бұрын
I once totally lost it over grilled oysters with lemon and Gruyère. In Britain people only really eat oysters raw (which is… an experience) so I assumed I didn’t like them, but they’re SO GOOD cooked
@kaylarotondi12933 ай бұрын
we eat them raw in usa too. i think that’s normal everywhere ?
@Justanotherconsumer2 ай бұрын
@@kaylarotondi1293we cook them too. Eating them raw has this whole Vibrio vulnificus problem, which is pretty well understood but… I mean, unless you find eating them raw amazing, better to cook them. I don’t care much for them either way.
@GingerellaMia3 ай бұрын
Wow, amazing video! I'm gonna try the chicken liver (we eat that in Hungary also), the cabbage salad, prawn soup, honey glazed prawn and the lentil soup. This is so exciting! I always wish your videos would never end haha, but then I remind myself how much hard work goes into making it, with the research, preparation, the actual shooting of it, then editing, making thumbnail etc. We appreciate what you do. I think it's the best channel on youtube.
@VBirchwood3 ай бұрын
Thank you!!
@shayestewart59813 ай бұрын
This video is enough to make me cry with joy much like you cried over your meal every ounce of research the love and care you put into this video to give us the feel/example of what food and the clothes would be like back then even the back drops, the candle lighting and how they would have eaten it i truly appreciate it all thank you
@veronicawilson93422 ай бұрын
I was raised to eat lintil soup ...in ours we eat cilantro, onions, tomatoes, garlic and bouillon...love the variations/differences..I can't wait to try the cabbage salad!
@sarahburke89553 ай бұрын
It's so beautiful to see your joy in this video; I don't know what you've been up to lately, but it seems your spirit is dancing! Thanks for all the resources and inspiration for some fun new (ancient) recipes!
@dimitra_k3 ай бұрын
I'm Greek and recently I've been thinking a lot about how different traditional greek food must be now from what it once was! Very excited to delve into this video
@WickedWolverine2 ай бұрын
Asfoedita is used in all Indian cooking for tempering. Its absolutely delicious, and an iconic taste when tempered with other specific ingredients like mustard seeds, cumin and curry leaves :)
@CAP1984623 ай бұрын
I too appreciate the shout out to Max Miller. I made some of the ancient “Greek” recipes from his book, the Spartan broth and Kykeon to be precise. Couldn’t find a source for clean and safe animal blood so I used organic beet juice. I don’t think it hurt anything.
@artawhirler3 ай бұрын
The Spartans didn't have a source for "clean and safe" animal blood either - but hey, they didn't let that stop them! 😅
@firetamer3 ай бұрын
@@artawhirler I would dare say the animals kept it safe within their bodies. Getting the blood harvested safely and without dirtying it, however...
@dogmaticpyrrhonist5433 ай бұрын
Frequently watch his stuff. The last one I did was the honey glazed mushrooms that Claudius liked. The trick is usually finding the ingredients, like the barely flour referenced here, or whole emer wheat kernels I've been searching for.
@CAP1984623 ай бұрын
@@artawhirler okay, short of bleeding stray animals and pets 🤦♂️; Where would you suggest getting 2 cups of animal blood in a city?
@torpor86523 ай бұрын
@@CAP198462 From a butcher shop. Some of them will have it on request. Might need to order it a few days before
@threadsandpurrs3 ай бұрын
This is so fun. I'm also loving the captions of "Thyme Machine" for your multi-verse transport device.
@BethersO3 ай бұрын
My roommate in college (and now my good friend) helped me branch out to trying new foods. I struggle a lot with food related anxiety…so trying new foods was so hard for me and pretty much non existent before her. She is Indian BUT she helped me to try many other cuisines as well. There was one day during our first week of college that her mother had came to our dorm to visit. I had been running around all day and didn’t have a chance to make myself anything so was going to settle for some microwavable Mac and cheese. Her mother is seriously the most loving person I have ever met and immediately stopped me when she seen what I was about to fix myself. She had brought her daughter some homemade fish curry and roti. She said she made enough to share with me as well. I was absolutely starving and the food smelled so good. I also didn’t want to hurt their feelings or make a bad impression on my first week so I actually tried it. My world exploded on the first bite. IT WAS SO GOOD!! I genuinely had a tear in my eye while eating it. I had told them that was the first time I had ever tried something like that….SOMETHING WITH ACTUAL FLAVOR! Her mother continued to bring us traditional Indian dishes for dinner at least once a week. Indian food is now my absolute favorite. I have to have it at least once a week still to this day.
@FreyaCatherineMusic3 ай бұрын
15:06 oh my gosh PREACH! I'm just a silly little musician who unwittingly/unwillingly also had to become a video editor, social media manager, graphic designer and PR team. It's hard work, I feel you!
@z.s73283 ай бұрын
I am extremely happy you uploaded this video. I love this serie so much that I keep going and rewatching over and over the medieval one 😂
@ameiless3 ай бұрын
I went home after finals week as an art student. I was insanely exhausted and got very sick cause body was like, “oh you wanna rest now? Lol nah”. My mama made me her homemade cheesy bacon potato soup and I literally started sobbing lol
@tayler68533 ай бұрын
This video was so well done! You have a very fun yet intellectual aura about you and are such an interesting woman. Thank you for your videos and the work that you put into them. As a Sicilian and lover of Ancient History, I was particularly fond of this video and am glad that I came across it. Because of this, sometimes, I am now sharing these meals and their names with others. I am also now subscribed and am looking forward to more! Much love to you, dear! :)
@VBirchwood3 ай бұрын
@@tayler6853 thank you!! 🥰
@emilyweaver3 ай бұрын
i have made lentil soup (fakes) that made me cry. It was always my order of choice (with pita bread) when my grandparents took me out to lunch/dinner as a kid at greek restaurants in Seattle. Such a comfort food and so delicious
@michaelstephanides1854Ай бұрын
Ancient Greeks, like modern Greeks made a hobby of foraging. They were and still are very skilled at this and took/take great pride in what they would find. Examples of foods, wild asparagus, mushrooms, cactus flowers, pine nuts, olives, almond, eggs, pigeons, fish, fruits etc. People were/are very connected to nature.
@cosmicinvocation33073 ай бұрын
Thank you for this amazing video! I love ancient Greece and Greek mythology, this fuels my passion! 🤍✨
@altrogeruvahАй бұрын
I am Greek and one of the first dishes that made me tear as a child was, in fact, an ancient Greek dish made from (I believe) an ancient Greek cuisine-inspired restaurant called Αρχαίων Γεύσεις, which no longer exists unfortunately. However, the dish in question was not part of the regular restaurant menu and was instead limited to their catering menu, which I tried during a classmate's birthday. It was a couscous with wine-braised pork, peppers and onions, but what really stood out was their use of aromatics, particularly sage and lavender (?!?!), which I felt was an umami explosion in my mouth, so much that my jaws started tensioning up and my eyes became watery! It was such a physiologically primal reaction to something so delicious, it literally messed with my brain in a good way! The only way I could describe it to someone is like... a deeply aromatic bekri meze with a hint of potpourri haha.
@BUZZKILLJRJRАй бұрын
I'm here because I watched metatron's video, and this looked like a hell of a lot of fun to me I love Seafood as well that looked pretty good for how simple it was!
@Blue-s8v3 ай бұрын
The honeyed pear reminds me of the quince jam I grew up with, called dulce de membrillo in Spanish. So interesting to associate that dish with Ancient Greece. And citron is used in Jewish ritual for the holiday of sukkot, which is coming up soon. It makes a tasty jelly as well
@jillsarah73563 ай бұрын
Is citron another name for etrog?
@Blue-s8v3 ай бұрын
@@jillsarah7356 yup
@anotheryoutuberperson383 ай бұрын
Not surprising. Hadrian was a Roman Emperor who was from Iberia. He left his structures in Antalya, Turkey to northern England because the Romans were the ruling power in both regions. It's basically the Roman Empire being the link here.
@rvieira8057Ай бұрын
The quince jam, or dulce de membrillo, as it is known in Spanish, is also common in Portugal, where it is known as marmelada ("marmelo" jam).
@Dallas19423 ай бұрын
I love the concept of this video, I love Ancient Greece, and the food of that region and period. I'm a Classical History specialist and this stuff is very near and dear to my heart. You're clearly a talented chef, and I really enjoyed seeing how you interpreted the research you did to create some authentic, yet practical recipes. I have also worked as a professional chef for many years, and I really appreciate everything you've done, and it has inspired me to explore new culinary adventures. I love your historical fashions as well. Keep up the great work, V!
@YT4Me57Ай бұрын
Make Barley Flour from Scratch: Place the dried hulless barley into a high-speed blender, grain mill, or coffee grinder. Start grinding the barley on high until you achieve a fine, powdery texture. This should take about 1-2 minutes depending on your equipment. If using a coffee grinder, grind in small batches.
@brittsheree853 ай бұрын
You ought to get a mortar and pestle. They've been around for a really long time are used in many different cultures. That might help you with your crushing or pureeing of the meals you create. Love your videos!!!!
@musiclistsareus10293 ай бұрын
I love your sense of humor. I think you are delightful
@cgreen1081Ай бұрын
This video was just beautiful! The outfits, the lighting, and your plates all worked so well together. Very well done! Thank you for sharing 😊
@Olive-7653 ай бұрын
The flavor profile really aligned with what you like. How fortuitous!
@michaelmecham4187Ай бұрын
Metatron said I should watch your videos even though there are not weapons or armor
@tomsmith01SF3 ай бұрын
Huge fan of Max Miller. This young woman is super charming and I kind of love her production aesthetic. Blowing out the candles to transition out was super cool. Also, chicken livers... Good call.
@partygreatgirl2 ай бұрын
A meal that made me cry: my grandfather made me sopa de fideo every weekend when I went to visit him as a kid (we’re Hispanic, he was from Monterey, Nuevo León, Mexico). He died in 2017, & he never wrote down his recipe, it was all by memory. A few years after his death, I was able to recreate the taste after many failed attempts. I cried at the taste bc i felt like I could feel him hugging me when I ate. I still cry when I eat it to this day.
@giuse60053 ай бұрын
I've always wanted to do the same thing with ancient Rome, so thank you because your beatiful videos gave me that little push i needed since I've always felt a little bit insecure abt it
@tjf421933 ай бұрын
I love making Giardiniera which comes from the Italian word for garden and what I’ve heard is that making pickles like this was a way to keep vegetables that would have spoiled over winter last longer. I also want to try making Piccalilli which is a pickle from the British isles , cooking , pickling and fermenting foods has given me a sense of rooted ness from learning about my own ancestors
@steviegallagher18013 ай бұрын
i have had many meals that have brought me to tears but one in particular sticks out in my mind. it was a mushroom steak absolutely bathed in butter, seared beautifully. i cant even remember what it was served with, the mushroom eclipsed everything else, but i know the sides were delicious. it was also my first restaurant date with my girlfriend, and the first time i had been out to eat since pandemic lockdowns, so im sure that contributed. but i still think about that mushroom lovingly
@WerewolfofEpicness3 ай бұрын
where was this?? I LOVE mushrooms. if its on the east coast lmk
@steviegallagher18013 ай бұрын
@WerewolfofEpicness new orleans unfortunately! but if youre ever in town, its a restaurant called coquette
@WerewolfofEpicness3 ай бұрын
@@steviegallagher1801 actually do need to visit there thank you 🙏
@Eklektos_Filandos2 ай бұрын
Im Greek and i would suggest to prepare your Mountain tee (ironwort) by boiling it in water. It actually gets better by boil and can be boiled more than onse. It turns red and the more you boil it the more intense the flavor. I have relatives that grow it too. Its perfect with honey and a little splash of lemon. That is just a waste of product. You wont get much flavor like you did in the video when you can boil it for a few times and get all out of it.
@Rainbow41_83 ай бұрын
I love your historical cooking videos!! So much fun! Are there any recipes from this video or previous videos that you will continue to cook because you liked them so much? I have a feeling the honey prawns will be one!
@VBirchwood3 ай бұрын
Thank you!! Definitely the honey-glazed prawns. I have eaten them many years ago, but they weren't nearly as good as these ones I made. Likely also the cabbage salad, the liver "skewers", and I would gladly make the honeyed pears again, but perhaps paired up with some type of crumble.
@pippaseaspirit44153 ай бұрын
I absolutely love traditional Greek food 😋 You made dolmades - an absolute favourite! I would have thought that lamb/ mutton and goat would have been available in ancient Greece.
@MartinAhlman3 ай бұрын
Barley... Makes bread, porridge, beer even! We still use barley in the Nordics. It's tasty and useful! Barley dumplings is one example. A grey, boiled ball that sticks to your mouth, and we love it!
@biteme11673 ай бұрын
I add barley to my homemade chicken soup ( boil the carcase of a roat chicken dinner for a day add spices an oinion and celery. Remove carcass strip off the remaining meat, toss the bones ) add some rice and barley. Best soup you'll ever eat!
@katymcdonald548129 күн бұрын
This was beautiful and I love learning about food cultures. Another KZbinr I watch makes recipes sent to her from her viewers around the world and it’s amazing to see how many recipes are staple meals that are made in every home but aren’t sold in restaurants or made for wealthy people. I often think about how many recipes that were widely eaten are lost to time because they were never deemed interesting or valuable enough to be written down.
@GTSKirin3 ай бұрын
Fantastic Video, the 'silly' little frame-narrative made the whole journey even more enjoyable to watch; and I loved the Hitchhiker's Guide reference.
@Jinxjarr3 ай бұрын
Absolutely love this series you do, it brings me such comfort!!
@AthanasiosJapan3 ай бұрын
My recommendation for Greek dessert is itrion, today known as pasteli. It is a combination of sesame and honey. Simple, but great. Also, in Ancient Greece, it was rare to eat alone. Usually people had guests and were eating together. And of course drinking. Combine good food, good drink, good music and philosophic discussions.
@vincentbriggs17803 ай бұрын
I love how you find new delicious recipes every time you try one of these! After the last one I tried to find ingredients for the stuffed eggs and couldn't, so I couldn't make that kind, but I did try making regular devilled eggs for the first time ever and they were so good and quick and easy. I've had them with salad a lot of times since, and adding a few to a bowl of salad just rounds it out into a whole meal so nicely, so thank you for inspiring that! (also, I am very curious about what your time machine looks like.)
@dimitrabir.41773 ай бұрын
The fact that we still to this day make the same cabbage salad, and the chickpea and lentil stews is wild to me as a Greek!!
@katienewell73503 ай бұрын
This was a lovely episode!! Would you ever consider doing a Volga food week? It would be so cool to see!
@Sheena_923 ай бұрын
Liver is high in copper, which is a stimulant. That’s why it gave you so much energy. Like caffeine it can be good to avoid having it after lunch because it can disturb sleep.
@ANTOCOOKINGART3 ай бұрын
I just know that the traditional Greek make up is so beautiful and the food is so delicious that it makes me feel excited happy to follow you ❤❤
@knownothing55183 ай бұрын
It just shows how universal a lot of human experiences are. We take what we have, try to make something of it that we enjoy and works well as a dish. And we all do it and have done so for so long, I love it! Food offers so many opportunities to connect us!
@bethknapp49353 ай бұрын
I absolutely love this series!! Thank you for all of the time and work that you put in to make such beautiful videos. And now I'm craving lentils and cabbage! I am totally going to try some of these recipes. ❤
@VBirchwood3 ай бұрын
Thank you so much! I hope you enjoy the lentils and cabbage :)
@i00053 ай бұрын
lovee these videos. i really want to try making historical recipes. also, if you cut onions in half and rinse them under cold water they won’t make you cry
@Hope_Boat3 ай бұрын
Very interesting and entertaining. As an Egyptiote (Greek from Egypt) I would like to add that the ancientGreek cities where dispersed over huge distances from the coast of Spain to the Indus river. Greeks recipes varied a lot depending on the availability of ingredients and influences from other local people. In Egypt the poor Greeks would rather eat molohia soup on a daily basis with dates fruits. Of course there were a lot of commercial exchanges between greek cities including food and spices.
@-Higashi-Ай бұрын
Came from metatrons reaction vid! Great vid! You’re super pretty !!
@cattaleacresАй бұрын
The smoked turkey that my husband made for our first holiday meal together. It was the first time I'd ever seen a turkey breast that was tender and actually juicy. Between that and the way the family came together for the rest of the handmade meal, I couldn't help letting a few tears slip.
@lexicaprise12163 ай бұрын
The orange suits you so well! Really pretty and makes your features pop 😊
@casey36843 ай бұрын
When I was in hospital and finally recovered from sepsis, I had basically not eaten for days- I couldn’t tell you how long that was. Finally when I started getting better, I was sitting up and the nurse asked me if I wanted to try and eat something. She said it would be plain, but she would get it brought up for me. I will never forget it. It was a mug of thin, chicken soup with crackers and butter. It was probably from some sort of instant packet, but when I tell you, I sipped it in my bed and felt this wash of gratefulness hit me like a brick! Just pure gratitude that i was fine. It also tasted like the best gourmet thing in the world because it had been so long eating something. The cried to the nurse just saying how good it was for the rest of the day 😂
@miippi3 ай бұрын
Have you done one of these weeks where you would eat only traditional tatar foods? You did mention that the viking food was somewhat similar, but as someone with surving cultural heritage from the times of the vikings, the cultural foods from eastern countries tended to differ slightly.
@VBirchwood3 ай бұрын
I'd like to do a historical Volga Tatar food week, but the research is a lot harder to dig up so it is probably something for much further down the line. There are some similarities with Viking food like for instance the ayran (skyr with water) drink I made, as well as the lamb and red meat emphasis, but the foods are also quite different.
@shughl12 ай бұрын
What a unique and well done channel! Looking forward to more content!
@heatherunicorn-sparkles17243 ай бұрын
I really like chicken liver and need to cook it more. Thanks for the idea. Also, simple foods focusing on each ingredient are the best and most delicious. Great video.
@KikiKiki-j4p3 ай бұрын
You should try cooking them Moroccan style and Brazilian style. So so good. And mix it with chicken hearts.
@enigmaofamigaraАй бұрын
youtube recommended me your “week of victorian food” video, and after watching that one i had to come and find this one. several of these recipes were known to me as i’m a hellenic polytheist but several were unknown to me as well! keep up the great work!
@gggallagher26563 ай бұрын
The meal that made me cry was on a Lufthansa flight from Germany back to the states. It was pumpkin and mushroom ravioli, with a little wheel of brie, a side salad, a small bun and butter, and a little square of black forest cake. The real kicker was the ravioli though. I haven't stopped dreaming about it since I had it, and I've been sooooo tempted to take a Lufthansa flight again just to get the opportunity to have it. Most expensive meal I've ever had but oh man it was good.
@janeevans47583 ай бұрын
Absolutely brilliant 👏 I really loved the entire upload. Can't wait for the next one. Have a great weekend.
@Kiu_83 ай бұрын
Guuuuuurl, all of those outfits great! I once had a phase where I read all about these garments and I particularly love the differences between what the Athenians and the Spartans did, a worthy highlight for me is the ornamentations in the Athenian crafts, super colorful and vibrant with many natural dyes/pigments such as saffron for yellow, crocus, the famous royal purple from crushed mollusks, indigo from the indigofera plant, etc. The chiton-ot stain the dresses with the prawns is to loom further away from them, wool-d you have done any different, it would’ve been a tragedy in play, I hope you had kandys for dessert, hue deserve it!
@sydneystudds3 ай бұрын
I would love to see you do a video like this with ancient Italian food/roman food. Because tomatoes didn't exist there until they went to the americas. It would be interesting to see this kind of cuisine
@tronegaddis11924 күн бұрын
This is awesome, that's beautiful that you sew and wear historical clothes and very unique. And thank you for sharing your world with everyone