Debunking the Myths of Leonardo da Vinci

Signup for your FREE trial to Wondrium here: ow.ly/3GVY30spaZg
Pre-order the TASTING HISTORY COOKBOOK: amzn.to/3NKTSaM
Support the Channel with Patreon ► / tastinghistory
Merch ► crowdmade.com/...
Instagram ► / tastinghistorywithmaxm...
Twitter ► / tastinghistory1
Tiktok ► TastingHistory
Reddit ► / tastinghistory
Discord ► / discord
Amazon Wish List ► amzn.to/3i0mwGt
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
RECIPE
1 1/2 pounds (700g) Turnips
¾ pound (340g) Cheese
1 stick or (110g) Melted Salted Butter
Powder Douce, made up of: Sugar, Long pepper, Nutmeg, Cinnamon, and Ginger (or other sweet spices)
1. Roast or boil the turnips until partially cooked; soft but not mush.
2. Thinly slice the turnips and the cheese.
3. Grease a small casserole dish with melted butter. Put in a layer of cheese, then turnips, then pour melted butter over it and sprinkle with plenty of the spice mixture. Repeat until all of the turnips and cheese have been used, making sure the top layer is cheese.
4. Place in an oven at 400°F/205°C and bake for 12-15 minutes, or until the cheese is melted and bubbling around the edge.
5. Let cool for 5 minutes and serve hot.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #leonardodavinci

[@TastingHistory]

What are some of the history myths you see most often?

[@ragnkja]

The idea that anyone would use really expensive spices to camouflage bad meat when anyone who could afford spices would have been able to afford excellent meat as well.

[@joemorganeatmyshortschannel]

I think the myth sounds better than the truth sometimes

[@sharkbait6851]

@@joemorganeatmyshortschannel that's probably why myths are so common. People like them over the "boring" truth.

[@Asher_LOATM]

While it is not untrue, it is misleading to say that the average medieval lifespan was 35. Because it causes many people to think that people only lived into their thirties while the average lifespan was similar to today's. We just have fewer deaths from things other than age related causes today compared to people from the past.

[@delarkaBCN]

Spain was not a union of Kingdoms, it was Castille violently imposing their power (and language...) over the rest of the Peninsula. Ysabel and Fernando were second cousins and grandchildren of castillian kings.

[@vigilantcosmicpenguin8721]

Ah, we all remember how Leonardo famously said "Let them eat turnips!" He also once chopped down his father's turnip tree, and did not lie about it. And once, when a woman offered him respite after a battle, he neglectfully left the oven on and burnt the turnips.

[@user-mc5vy2vk5n]

I guess you forgot to mention that he climbed the said tree first, landed in home of some giant, stole from him and was treated as a hero as he came back. That's why he chopped the tree, so the giant couldn't go after him.

[@JulieWallis1963]

Or you forgot his brother and he had to drive 160 miles to Chicago, with a full tank of gas, a half packet of turnips but they were wearing sunglasses!

[@hollerinwoman]

@@JulieWallis1963 Cuz they were on a mission from God??? 😁🤣😂

[@JulieWallis1963]

@@hollerinwoman yay! Good man, you got it 🥰🥰🥰

[@AmyOnhercomputer]

i know that last one MUST be fake. it was a man that offered him respite

[@MariaMartinez-researcher]

Let's stop for a moment to thank Max for his efforts to get the history right. You are teaching not only cooking, but how good research is made, which is an invaluable ability few people outside academia have.

[@TastingHistory]

It’s definitely a lesson for us all in the age of misinformation

[@Bacteriophagebs]

And no shortage of people _in_ academia lack. It's amazing to me how many people, including and sometimes _especially_ academics, will defend things they "know" when when it's proven to be untrue or even ridiculous. I also assume anything is untrue if the person saying it doesn't cite their source, or cites a source that doesn't cite its source. The most egregious example of this was a "study" claiming that BB guns were dangerous weapons and should be controlled the same way as firearms. It claimed that a pellet gun with a muzzle velocity of 1150 fps was "as powerful as a .45 handgun." It had a footnote. The footnote referred to another page in the study. I checked that page. The claim was also on that page, with another footnote. That footnote referred back to the first page in an ouroboros of stupid. FYI, 1150 fps is about the velocity a .45 handgun shoots a bullet. A bullet that weighs 24 times as much as the .177 pellet in question. Just a "small" difference in energy.

[@shadibeidas1]

@@TastingHistory and not only that, but highlighting the importance and value of admitting to mistakes, a great lesson for both research and life.

[@LoriCiani]

I have watched the BBC programme QI for quite a while now, a panel show that takes established "facts" and more or less tells you how untrue they are. They have been known to do episodes where they admit to getting some things wrong, even with an army of researchers at their backs. But still, many of the things I was told as a child at school as fact are really not...according to QI. That's just life I suppose. 😊

[@baylorsailor]

But so many in academia take what's taught at face value and do not seek info outside of their institution, creating an "echo chamber". Being an "academic" doesn't necessarily make one more knowledgeable, but it definitely puts one in financial debt.

[@mimipaul7002]

Max I watch all your video religiously, as someone who doesn't comment at all your yesterday's post on KZbin community made me realise that I should let you know what a fantastic job you are doing, the amount of research you put in ur videos are commendable and it's a joyride to watch your videos as you make it very entertaining. Keep on doing what you do and can't wait to read your book when I get it on my hands next year.

[@TastingHistory]

Thank you so much, Mimi. As someone who rarely comments on things, I’m all the more appreciative of this.

[@Campfire_Bandit]

+

[@Schlaym]

This!!!

[@verdanthi818]

Beautifully said. My boss and I talk regularly about these episodes and we thoroughly enjoy it. And partly because of Max's wonderful work and research, boss's husband is going to take cooking classes. As well, this entire channel hits my niche interest in cooking and I can't wait to get my hands on that book! Thank you Mimi, for helping drag this lurker out of the shadows!

[@larsvanderheeg4305]

Couldn't agree more. You are a fantastic spring of inspiration and knowledge. I've made many of your recipes.

[@mitchellgehman4605]

As a historian myself, I applaud you making sure to call out fake history. Research is tough, and it can take the wind out of your sails when you find out the research you did was off, but it’s a lesson learned.

[@Jaggyuar]

Well said Good Sir 👍 👏🏾

[@EmeraldEyesEsoteric]

With a big brain like his? No, he was not a Herbivore. Da Vinci was much higher up on the food chain.

[@bellenesatan]

​@@EmeraldEyesEsotericLMFAOOOOOOO. you're the fake history discussed in this video. Receipts or retreat, witch!

[@jorenbosmans8065]

I love the fact that you inserted the part that the quote was wrong. It really makes you more trustworthy as a history channel

[@richiejohnson]

Almost anything would be more trustworthy than the History Channel, home of Ancient Aliens 🥸

[@Narokkurai]

Ahh, as a history major I completely understand your pain, and I commend you for the dedication to checking sources and tracing attributions! I remember having an entire paper fall apart in college because a source I thought was solid turned out to be from a later edition written by a completely different person. I went to the professor with the news and he just laughed and said, "Yeah, that happens all the time. Salvage what you can and I'll grade it on that."

[@TastingHistory]

It’s a house of cards sometimes

[@genuinehawken]

Had the exact same situation happen. It was definitely a lesson learned the hard way that's for sure

[@Narokkurai]

@@markrenton3941 I don't know what that means.

[@aloysiusdevadanderabercrombie8]

@@markrenton3941 What did you major in, then?

[@RonJohn63]

@@Narokkurai it means that Liberal Arts majors can only get jobs at Starbucks.

[@ddecker902]

So there was an archaeology show that ran in Britain for quite a while called Time Team. They investigated a site in Llagadwy, which they knew going in was a hoax site. They investigated it using rigid protocols, deliberately disproving every story told about it. As they went along you could see the frustration building about what they were discovering. The point is that your debunking davinci’s recipe notes is a very valid thing to do. Time Team, at the end of their investigation, left that site with all of the hoaxes debunked and a solid understanding of how they were perpetuated. The episode is considered one of the series’ best episodes and established their methods as reputable and verifiable. So, Max, well done.

[@jamiepenfold3182]

I love me some Time Team. It was a notable bit of entertainment during initial COVID lockdowns.

[@mounamounayer4818]

One of my favourite episodes! Time was a brilliant show.

[@VincentGroenewold]

Thanks for that, I follow Time Team and never saw this one, very nice

[@LilA-zl6tf]

@@VincentGroenewold You can find it here in youtube. Sure worth of watching. I love Time Team.

[@MeAuntieNora]

What the heck, never heard of this show but it sounds entirely up my alley.

[@caseyrogers573]

I’ve said this so many times, but as a linguist I always notice and appreciate when your dialect training as a voice actor comes to play. You never shy away from non-English words and your pronunciation is almost always near native. Kudos, and thanks for all of the amazing content!

[@josephchu6414]

You're an expert in Linguine?

[@caseyrogers573]

@@josephchu6414 100% yes

[@R2121]

@@caseyrogers573 I've never had the opportunity to speak with someone who claims to be an expert in Luigi's Mansion before. All that aside, I agree with Max's pronunciations be top notch. I'm no expert, but I can appreciate a good affectation.

[@caseyrogers573]

@@R2121 I appreciate that, and there are two secret treasure rooms in Luigi's Mansion that you can access to load up on gems and money.

[@user-hl6ls8sv4t]

Life of a langoustine must be tough !

[@lucasng9617]

Max is such a likeable guy. Him giggling at the turnip is the best haha.

[@SargeMorris]

Man, at 15:03, that was one of the most real, most honest pieces of history work I've ever seen. Thank you for that. Mad respect for that level of authenticity and honesty.

[@thebratqueen]

You know it's honestly kind of refreshing to learn there was a source of incorrect history myths which WEREN'T the fault of the Victorians.

[@LucretiaPearl]

LOL, I was thinking the same thing!

[@vigilantcosmicpenguin8721]

Unless... it was time-travelling Victorians!

[@LucretiaPearl]

@@vigilantcosmicpenguin8721 you might be on to something. 😆

[@AndyViant]

😆

[@gurglewater]

You can still fault the Victorians for anything though. Bad weather? Victorians. No pasta in your cupboard? Victorians. Slipped in a puddle? Victorians again. Blame em for everything (for fun).

[@Lauren.E.O]

Da Vinci and Botticelli working in a restaurant together sounds like it would’ve been wild. Two very creative people dealing with the lunch rush, food prep and Those Customers? Definitely a story worth telling 😂

[@TastingHistory]

Sounds like a sitcom in the 80s which is why I should’ve known it wasn’t real.

[@zennvirus7980]

@@TastingHistory THE sitcom of the 1480s. Every Tuesday, at the new Da Vinci Kitchen. (Queue in the theme for "Cheers", arranged for the late 1400s).

[@Taolan8472]

I am now imagining the crew of Drunk History getting together with some scholarly sources and historical re-enactors to put on such a performance, and man does it make me want to make a pitch to Netflix. I hear they'll buy anything.

[@soxpeewee]

OMG what if cooking was their real forte? So sad to lose those recipes

[@stickychocolate8155]

Sounds like an 8 episode arc if I've ever heard of one

[@old-moose]

As an ex-college history instructor, I worked hard on how to check facts and never trust one source or multiple sources if they are too much identical. It was a problem in the age of books, now in the age of the internet it is a real problem. Thanks for doing a great job of presenting the problem and what can be done about it. And the recipe sounds wonderful.

[@Getpojke]

"Besides, as the vilest Writer has his Readers, so the greatest Liar has his Believers; and it often happens, that if a Lie be believ’d only for an Hour, it has done its Work, and there is no farther occasion for it. Falsehood flies, and the Truth comes limping after it; so that when Men come to be undeceiv’d, it is too late; the Jest is over, and the Tale has had its Effect…", though slightly more succinctly put as ‘A lie gets halfway around the world before truth puts on its boots.' (Even tracking down who & when said/used these quotes about the truth is an expedition, one I'm not sure that's truthfully been finished really].

[@old-moose]

@@Getpojke I was in an accident last. I'm old and shouldn't be driving. But after the cars were towed, the two witnesses couldn't agree on which way my car was going and what its color was. I had pictures and dashcam video. Both were wrong on color and direction. Now try and figure out what happened this . . . . And they said being a historian was easy.

[@Saezimmerman]

I love that your shared this. The turnip is a tragically maligned vegetable in our day. I've also run into a number of situations where something shared online because it was entertaining or fit another narrative was demonstrably untrue. (Including one thing that, in its own footnotes, unrelated to the text above, asserted that Mary Todd Lincoln had assassinated her husband, the president. I didn't even bother responding to the point someone was trying to make. I just snipped the footnote and asked about the source.)

[@suburbanbanshee]

Turnips are great, and so are parsnips. You have to get the sugar content to show up by roasting them, though, or doing other stuff to bring out their best.

[@AlanLamb11]

Turnips are tragically under appreciated today. I first started experimenting when I noticed how many old European recipes included them and found they mix wonderfully with potatoes but can stand on their own or go very well with various legumes. Roasted they sweeten and become more complex, stewed and then mashed they retain some bite that is a bit like mild horseradish, but just don't let them cook too long or as Max noted, some notes of bitterness crop up. They also keep incredibly well and that probably contributed more than anything else ot how many old recipes they are in.

[@mwater_moon2865]

@@AlanLamb11 Keeping well, and even be stored in the field so long as it wasn't frozen, very important (hence the popularity of parsnips and carrots too). But also valuable, is easy to grow-- not a lot of pests. For instance, there are (very pretty) butterflies called black swallowtails that the caterpillars (which look pretty freaky too!) eat only the greens of carrot, parsnip, and parsley. And then there's the "cabbage butterfly", which eats... you guessed it! cabbages -- and all the plants we've turned cabbage into: like broccoli, kale, and Brussels sprouts. Let's just say the year I grew carrots AND broccoli was a great one for my kid's Kindergarten teacher in terms of displaying living The Very Hungry Caterpillar(s).

[@petehoover6616]

Vladimir Putin made a mighty image with him sitting on a horse. It looks different when you realize that is a Shetland pony.

[@lasagnasux4934]

Turnips are surprisingly pretty vegetables.

[@dbdnights]

I got my MA in History and as frustrating as I found my thesis advisor for constantly pushing me to focus on primary source material, this is why. He was trying to not only protect me but protect the preservation of history.

[@KairuHakubi]

it's annoying because the odds are stacked against you. Like there's a realllly big number of things that are true. Tons of em. But the number of things that _aren't_ true is waay bigger. it's monkeys and typewriters sometimes.

[@qjames0077]

You'll never change my mind that DaVinci built a space craft and discovered Tom Hanks. On a positive note, I've never seen turnips looks so good and armoured 😊

[@qjames0077]

Oh, and thanks for being awesome Max!

[@johnr797]

Just wait til you try a brussels sprout casserole au gratin

[@johnlee7164]

He saved Tom Hanks then T Hanks turned to him and T Hanks said "Thanks!"

[@QwertiusMaximus]

Fun Fact: Leonardo also moonlighted as a ninja. That's why he knew so much about etiquette of assassination.

[@TastingHistory]

😂 a true Renaissance man

[@Lionstar16]

I spy an Assassin's Creed fan lol

[@CleverCover05]

@@Lionstar16 isn't that a reference to Teenage Mutant Ninja Turtles?

[@Lionstar16]

@@CleverCover05 It is but I'm also referring to the 'assassination' being the Assassin's Creed video game

[@CleverCover05]

@@Lionstar16 ah, I guess. Cool. I do remember him being an adorable friend in that game.

[@admiraltiberius1989]

Thank you for everything you do sir. You are one of the best on KZbin. So glad you decided to stick with this instead of going back to Disney company.

[@GrapevineTexas111]

I'm a new subscriber..... So, can u explain what was his previous job?

[@admiraltiberius1989]

@@GrapevineTexas111 he used to be a performer for Disney cruise lines I believe.

[@Lionstar16]

@@GrapevineTexas111 He once played Prince Charming :)

[@lifetimeofsummers4164]

He looks like a Prince Charming

[@danielplatts9446]

@@Lionstar16 Let's use the correct language. He was "friends with" Prince Charming. If you know any Disney cast members, you know how strict they are about this.

[@matthewtopping2061]

Putting aside the cooking, the videography, etc, I have to point out what an astute scholar you are, Max. As a struggling PhD student, I feel that I have a few things to learn from your rigour and discipline.

[@erzsebetkovacs2527]

May I ask you why you feel struggling?

[@honey23b2]

If you have done a PHD in History? You know exactly what this guy means! Kudos Matthewtopping! Keep going! 🎉😊

[@EmeraldEyesEsoteric]

4:17 That Cheese is clearly full of mold at the northern edge.

[@petalchild]

​@@erzsebetkovacs2527most PhD students are struggling in one way or another lol

[@elizabethkeen7851]

Max really makes quality episodes weekly like a tv show all by himself and husband with the podcast/behind the scenes,It’s really cool don’t burn yourself out max ❤️

[@fedra76it]

This video deserves a standing ovation. It is, as usual, masterfully conceived and produced. But it's also one of the best examples I've ever seen about how fake information can inflate into "reliable" stuff. Kudos to you, Max, for being a bright and inquisitive researcher.

[@jaded_gerManic]

And it wasn't the Victorians! .....this time 🥸

[@aeolia80]

Ok so this Leo inventing the fork myth has reached a level I never thought possible. I taught elementary school English in the public school system in Korea for 5 years. My last year there, 2020, they had a new edition of the 5th and 6th grade books come out, and each unit had a history lesson in it, some were accurate, some definitely not, I was surprised how little fact checking by 3rd parties happened with this text book. Anyways I don't remember with grade, but one of them talked about Leonardo's inventions, and this textbook said he invented the fork and wrote a cookbook. Now I'm not the best at knowing the inventions of Da Vinci, but these both sounded super fishy to me, one small Google search reading both Wikipedia and actual academic articles debunked both, and it didn't take that long to find the info. I literally had my students write in both English and Korean in their textbook "not true" in big at the top of that page and I informed my fellow English teachers. I was like, it's a nice folktale, but it's not history, and it shouldn't be presented as such.

[@aowi7280]

If only teachers treated biology like that.

[@TheDehlome]

@@aowi7280 what did he mean by this

[@GimmeShelterNM]

@@TheDehlome In America everyone is fighting over sex and gender

[@TheDehlome]

@@GimmeShelterNM not true but okay

[@petrolak]

I never heard any of these da Vinci fake stories. Seems like much like the fake history joke book, it's limited to English speaking world. For now. I expect at least some of the falsehoods to slowly permeate through, because of cultural pull.

[@violethomesteadgeorgia7278]

I second you getting your own show on the history channel. Can't believe how dull and boring my history classes were. There's nothing boring about history except the way it's taught

[@Lakhshamana]

I think the perceived dryness of the history classroom is at large part because the human mind respond much better to stories than to lists. The history lessons are constructed and delivered in a detached manner... Almost like reading from a list. There just aren't much room for personal (and often unverifiable) stories in there, when such stories may 'tie' the students attention and evoke wonder in them.

[@Trygon]

With infinite resources, combined subjects like this would do gangbusters in schools. History and cooking might both seem boring to a teenager, but combine them and you've got something weird and fascinating, while being solidly educational in both respects.

[@anvime739]

I agree. As a student History was one of my least favlourite subjects and now as an adult I find it fascinating

[@JackSilver1410]

Max would never be able to get onto the history channel. For one, he's far too factually accurate, no way he can share space with shit like ancient aliens. Two, I don't think he's even touched on WWII yet, let alone linger over it the way the history channel does to the point where all of history might as well be the Stone Age, WWII, and Today. And lastly, he doesn't seem to be obligated to stop every five minutes to explain how the bible is 100% accurate with no symbolism or allegory. It's the same as people telling Alec Steele to go on Forged in Fire. Tasting History is just too good of a program to sink that low.

[@danacarpender2287]

I have said for years that history is just gossip that was too juicy to die. It's fun!

[@4nn13h7]

I’d like to give props to Max for the quote attribution correction. That was really cool.

[@alvaroandsharonulloa-jw1cq]

After binge watching your episodes for days, the comment about the turnip that couldn't be peeled at around 5 minutes personally cemented your channel as the best KZbin cooking channel EVER! 😂🤣😂🤣 Please don't ever change. What a treasure! Thank you for being you, especially now. Because of your lightheadedness, and candid honesty, and dedication to detail, you are transforming our current time into a history that will be much more palatable in the centuries to come. (Pun intended) Many blessings to you!!!

[@madyalvarez428]

As a historian I’m honestly shocked that you traced it back to the 1980s, because stories like that have the Victorian era written all over them. We often say that if the earliest source you can find on a subject related to several hundred years ago comes from the 19th century, then you should take it with a giant grain of salt bc the Victorians just straight up made things up lol

[@beth12svist]

I'm glad to hear professional historians take this stance. Now if only the rest of the publishing public did...

[@evan8463]

I've often wondered why people lie for fun (and admit it with a grin!) so now I'm just going to assume they're direct descendants of victorian liars lol. I will never understand the joy people get from making stuff up but there isn't much i can do but roll my eyes and move on 😂

[@taranullius9221]

@@beth12svist Professional historians know to interrogate every source no matter what era it came from. Pro tip: it didn't start or stop with the Victorians.

[@taranullius9221]

@@evan8463 Historians understand narrative and the temporal and spatial influences on the interpretations of history. I use interpretations in plural for a reason. We reflect our own concerns and ideas onto the historical narratives we're writing. We do it even now. It's not quite as clear as just "lying" or making things up.

[@taranullius9221]

Frankly it's a suspicious thing for an historian to even say.

[@Jay-qh6uv]

I went through this exact same process with the claims surrounding the “Bell Witch” haunting. All of the sources led directly back to ONE single book written by an author unrelated to the family that was released well after everyone “involved” was dead (conveniently). This isn’t even regarding if the haunting was supernatural in nature or easily explained-NONE of it actually happened. There are no contemporary sources from when the haunting supposedly took place. Not a single letter, newspaper article, diary, etc. So unfortunately the debate over if it was a rEaL sPiRiT or not is dead in the water-none of it *ever even happened.*

[@vigilantcosmicpenguin8721]

Sometimes real life is like in Galaxy Quest when the alien thinks TV shows are historical documents.

[@littleblackcar]

See also: The Myrtles Plantation in Louisiana. Almost zero historical basis for any of it.

[@petergray7576]

Believe it or not, Jack the Ripper probably falls into this category. His existence can only be attributed to letters that were allegedly sent by the killer to a single journalist. Otherwise the "Ripper murders"- based upon forensic analysis- were clearly perpetrated by different killers.

[@melindayoung5133]

As much as I love at least a hundred of your other videos, I consider this the most important one you've done so far. You have all the usual elements we crave, but you also bring out from behind the curtain the nuts and bolts of how you bring everything together. Most importantly, you demonstrate true responsibility by pointing out the sand that can gum up the machinery behind the curtain. You could've glossed over the whole quagmire with "There are stories that Leonardo did..." and kept going. Instead, you put in all the extra effort to remind us how important it is to pull back that curtain and acknowledge the weaknesses of the machinery. In this day and age, that's rare, and honorable, and more important than ever. Thank you.

[@bollinebelmelange4778]

he sleuthed it like a boss!

[@SisterMaryTatas]

Beautifully said! I love every episode ever, but this might just be my favorite because of this!

[@vigilantcosmicpenguin8721]

I love it when content creators pull the curtain behind their own research process. It means everything just knowing that there _is_ a research process, which is more than can be said for some "educational" content.

[@AdmiralSnuggles]

Made this today. (ok substituting the spices for some garam masala I had sitting around). It was one of the tastiest things I've eaten. I also sliced the turnips before I cooked them. They cooked faster that way and I could get them into the casserole dish right away with some tongs. Tried a half dozen of your recipes, but this one stands out. Will make this again. But I do want to try to make the turnips a little mushier next time. I was kind of missing the softness of a potato au gratin or a endive au gratin. I think even if it gets bitter (like endive au gratin), that may add another tasty layer of complexity to an already great dish.

[@Mgooy]

"Don't believe everything you read on the internet." - Leonardo Da Vinci

[@PeterRavnRasmussen]

As an historian and a foodie, I generally enjoy your episodes - but I found this one particularly good, because of the way you go into historical methodology and critical reading of sources (and even included a self-correction, which I thought was especially honest of you). Keep up the good work!

[@lhfirex]

Oh man, so the TMNT cartoons I grew up with as a kid aren't based on the real adventures of Leonardo da Vinci? And here I was thinking that show was historically accurate...

[@TastingHistory]

😂

[@songohan3321]

There is a new TMNT game that just came out. It plays like TMNT 4 and April is a fighter in this one.

[@garywait3231]

Well done !! One of your most delightfully interesting programs. As a professional historian, it has been my fate to debunk (gently) a whole host of myths, offered as "facts". For example, one prestigious magazine asserted that Charles Dickens once traveled on a famous American train. But one problem : Dickens had been dead more than a decade before the train ever commenced operation! (The magazine did publish a correction😉) --- As a historian who at 80+ still likes to cook, I love your show, and will soon be trying your turnip recipe, but am going to vary it with savory herbs, rather than spices. Wish me luck!!😃😃

[@morley364]

My pet peeve is the 'Ring around the Rosies is the Black Death' myth. The push to have children's culture really be a metaphor for something 'dark' or 'morbid' is very frustrating. Children's culture is already so complex and interesting, we don't need to slap an Edgy filter on it to make it cool.

[@annettefournier9655]

Then try it with different savory spices. Bit of ground mixed peppercorns, garlic powder, onion powder and keep a touch of nutmeg. It really compliments buttery cheesy or buttery cream dishes. A little goes a long way. Oh and if you like a simple quiche ; next time put in little sprinkle of nutmeg. 😉

[@KawaiiEvoMii]

Please don't ever stop enjoying yourself while you do these! Your passion for history and food, and making sure the correct information is put out there, is a great service! I wish I could afford your cookbook but I just had a baby lol! Hoping to save up for it, I want my daughter to love history and cooking as much as I do and be able to support you if even a little.

[@TastingHistory]

Congratulations on the baby! You watching the videos is enough support for me : )

[@EmeraldEyesEsoteric]

4:17 That Cheese is clearly full of mold at the northern edge.

[@MsHildegaard]

Max, I cannot tell you how much I appreciate you giving us this glimpse into the complexity that is historiography. As you say, the internet really, truly muddies the waters when it comes to sourcing research. Thank you for setting an example of reading closely and verifying with primary sources rather than giving in to the very real temptation of a good but unverifiable story.

[@richardbeebe8398]

I am happy that you decided to go ahead with posting this episode, despite having some doubts beforehand about doing so. It's refreshing to see a social media influencer acknowledging the potential pitfalls of relying on sources (both printed and internet based), while also demonstrating a steadfast commitment to verify one's research ... and including the occasional correction.

[@kencastania4582]

Your honesty is much appreciated. As one who has done a fair amount of academic research, I know reported "facts" are sometimes misquotes and even error. This story was especially complicated by the intentional misreporting. As always, you did a great job and handled the problem gracefully.

[@TastingHistory]

Thank you. It was definitely one of the harder episodes to make.

[@memetea22]

A lot of things changed throughout history, but I'm glad that covering food in cheese to make it 10 times better stayed the same

[@gregmuon]

😂

[@luanaawdi7353]

I absolutely love this video, and it’s so interesting to me how you commented on cinnamon and nutmeg being used in a savory dish. Since moving to the US, I’ve noticed that Western cultures attribute cinnamon to sweet dishes, but where I come from (Lebanon- so think Middle East and the Mediterranean) it’s used in many different sweet or savory dishes!

[@mwater_moon2865]

To be fair, the Baltic states in Europe have a habit of using cinnamon in savory foods, too. And as soon as he was like cinnamon and nutmeg with cheese? who'd have thunk it? I was like "The Swiss, or at least they did in the quiche recipe in the cook booklet my mom got from their embassy in the 80s." But part of the issue is what's called "cinnamon" in English and how it's used where. There are several distinct types that go by similar names in English, Ceylon cinnamon or "true cinnamon" (Cinnamomum verum), cassia or Chinese cassia (C. cassia), Vietnamese cassia (C. loureiroi), and Korintje or Indonesian cassia (C. burmannii). They have very different flavor profiles*, Ceylon being sweeter and smoother with cassia is spicier, sharper. Vietnamese being a stronger cassia and Chinese tending towards bitterness. Cassia is the kind you tend to see rolled up like an ionic pillar top with one thick layer curled in at either end, it's the most common type in the US. Baking doesn't bring out the bitterness cassia is prone to as bad as high heat cooking like roasting can. So you might be talking a different kind of cinnamon from what Max is using. Fun fact, during the Crusades they thought that cinnamon was pulled up out of the Nile, and it's origins beyond "Asia" remained a mystery until the 16th century. But for centuries (even after that), the trade of cinnamon still moved through the Middle East, so basically, Lebanon being earlier on the route, it was more available. Thus it makes sense for sweet dishes (more special) to be the ones flavored with the hard to get, distant, exotic spice while closer to the source there's more variety of uses. Another factor might be in Europe, Ceylon is what's primarily used, and in baking and with fruits it's sweeter flavoring stands out. But in the US, cassia is almost all you can find in stores, with nearly all of it adulterated even if it is labeled "Ceylon" since it's cheaper to harvest, ship, and store in bark form. Basically, we get the junk so why bother to use it so much. Personally I try to know my sources ;) and get specific types for specific purposes. edit: *flavor is always affected by where it's grown and how it's harvested, stored, etc. Again, know your sources.

[@luanaawdi7353]

@@mwater_moon2865 This is so interesting!! Thank you for sharing!

[@aryelleyoung3263]

This is such an amazing piece of scholarship. I love that you have acknowledged both how difficult it can be to validate research AND that you are very upfront about how easy it is to make mistakes. I think the ability to candidly admit mistakes is something we often don't encounter these days.

[@mattpowell06]

This was a brilliant way to turn a “toss it out” episode into a lesson and deeper view into the behind the scenes process of Tasting History! Turning a ‘Gloom’ into an ‘Oddish’-ly interesting video👏👏

[@DopeioThePhoneBoi]

Glad this wasn't a 'Vile'-plume episode... this channel has really 'Bellossom' ed the past year.

[@mattpowell06]

@@DopeioThePhoneBoi 😂😂 perfectly stated

[@SugarcatPlays]

I'm happy you decided to put this out. If anything it just shows how careful and thoroughly you research. We all love the shear amount of work you put into these each week :)

[@Jolan61]

Its amazing the era ended without everyone's pants burnt to a crisp :)

[@nightsong81]

The work you do is more than just entertaining. It is valuable and important, and I and others appreciate it. Debunking well-propagated falsehoods about history, not just with denial, but by actually doing the legwork to track down their origin and refute them, is something not done enough, not appreciated enough, and too often muddled with motives other than the pursuit of truth. You're a true student of history and a true entertainer, and a darn good cook, besides. Cheers!

[@JoanZak]

I had the privileged teaching history for 15 years and I always stressed knowing where your sources come from, who wrote them and when and why they were written. Drove my students crazy! But it is a life lesson applicable to all information! Think critically!! I love your channel, content and that you keep the mistakes in regarding research and cooking! You keep it real!

[@janebrown3587]

LOL, I always enjoy (and learn so much fabulous history!) from your videos and I use Closed Captioning. Today, I laughed out loud at 4:25am because when you (and all of us) giggled at the turnip, the CC said [Giggity] - 🤣😂😅🤣😂

[@ckhprojectpro777]

Thank you for addressing this issue with misappropriation and the repetitive use of false, unverified information. As a writer whenever I do research I effort to cross reference because I want to correctly attribute, credit and be a part of the sharing of solid useful information. It's maddening how challenging that is! Especially with quotes. Great video too. You blend of food and history with natural charm and affability. Wow, I am in writer mode, lol. In short: you're cool

[@andreacarreiro5436]

Hi, Max! I'm from Rio de Janeiro, Brazil, and just recently I found out your amazing YT channel. I've been binging watching all episodes since then. So, today I was watching the episode about Leonardo da Vinci and it was almost over when I noticed... a brazilian national flag behind you! It made me love you even more! Maybe someday you could research and cook some of our national dishes. Best regards from sunny Rio!

[@TastingHistory]

Feijoada in a few weeks :)

[@andreacarreiro5436]

@@TastingHistory Really??? OMG!!!!

[@HermesBarcelos]

@@TastingHistory Uauuuuuu!!!!!!!!!!!

[@pmberkeley]

As an academic, and as a lover of true facts, I think it's really important that you modeled caution and skepticism in research for everybody to see.

[@stevedolesch9241]

Max, I discovered you just maybe two weeks ago and since I like history in general, your channel compliments my interest in hisstory. Keep at it.

[@soomcclure6368]

When we do the research of disclosure information both politically and historically, we always follow the money and follow the people and I to figure out where the information is coming from. This process can take days, so I understand and appreciate the episode you made. You did an excellent job!

[@desicatedlimbs]

Max saying "sorry" for a cheese pull was so wholesome. Thank you Max for bringing two of my favorite things together: food and history 💕

[@sharkbait6851]

I usually get $100 for my birthday from parents still. It's in September. Definitely buying your cook book! Me and gf love to watch while we eat dinner. I'm the main cook. So have wanted a cook book from you since I first saw your videos 😂

[@TastingHistory]

Thank you! And happy early birthday 🎂

[@sharkbait6851]

@@TastingHistory thank you 🙂

[@gagereisinger7476]

How can I get a cook book?

[@lauragutierrez4634]

I have that book by Jonathan Routh! 😂 I bought it years ago as a present for my Dad. It was in the history section of the bookstore and I thought it sounded really interesting. I gave it to my Dad and a couple days later he told me "this book is a bit weird" I brought it back home and realized he was right, put it away and hadn't thought about it until today. I thought it was just a bad book, but now I realize it's a prank book!

[@HexPositive]

I FEEL you on the difficulty of finding reputable sources for historical anecdotes. I run into the same problems when trying to research magical traditions, witch trials, and the roots of modern pagan beliefs. Cheers to you for doing your due diligence and being persistent! Can't wait to read your cookbook!

[@LorienDrechsler]

I LOVE the fact that you're so determined to find the source. Most people today just re-Tweet whatever they see, regardless of it's accuracy. I'm totally with you!

[@donthaveajungian]

Max, you're killing it. Showing good research includes showing when you yourself get taken in by falsehood. All it does is remind everyone, including myself, the standard you hold your work to for this channel.

[@jakeacake6899]

Front cover of your cook book is beautiful and I can tell you really put everything into the book itself

[@TastingHistory]

Thank you! Can’t wait to see it on shelves.

[@antiantipoda]

At one time I did find Vasari's book on renaissance painters. I had heard about it in college, but we never did read from it directly. When I tried to read it I realized why: it is a book of compliments. There began the myth of the renaissance man. They were all the best, all great and painted better than everybody else. They were GENIUSES! I can see how Vasari was praised by the collectors of such work, at the time. It was the greatest, best fluff piece in the history of art. He increased the value of Italian art of the time many fold.

[@melbrod3868]

My mom made creamed turnips for us kids once, but she didn't tell us they were turnips--we all thought she was serving us creamed potatoes and dove right in. The first bite was a terrible disappointment. I actually ended up liking the dish, but that first bite is still etched in my memory 55 years later.

[@paprika7577]

I watched a video of yours for the first time a few days ago, and what really drew me in was that you really, truly research in depth. I was WAITING for the easy explanation that most people give, and instead I got nuance! It was such a breath of fresh air. This episode is even better

[@spring1610]

Honestly, showing how hard it is to weed out the hearsay from the history is as much a vital role as reporting the history itself. It's also a good reminder that misinformation didn't start with The Internet.

[@oliverb7897]

This episode is such a compelling look into the humility required to do Good History. Thanks, Max!

[@theeldritchlibrarian]

Max, I'm so glad you made this video! I'm teaching a class in the fall on graduate research skills, and I'm definitely going to include this as an assignment for when we talk about the importance of assessing the validity of sources. You did an awesome job of tracking down not just what was wrong in the information you were reading, but also how it came to be wrong. And your edit from a week later is a fantastic example of the iterative nature of research. This is excellent scholarship, and it makes my professor/librarian heart happy! Thank you!!!

[@honestlytho426]

I love the myths you put in! Maybe in the future if you run into them, you can have a little "tall tales" section! Thanks for all your time and effort. Love your videos!!

[@NeverwinterJunky]

As a teacher, I really appreciate this episode. We all learn from mistakes most of all, and there is zero problem talking about every step of the research process!

[@scafleet]

Very cool for actually telling us when your research took a difficult turn. Helps everyone understand the real process of history.

[@sandralouth3103]

The real process of research. Just reading it in the internet is not research.

[@skypainter]

As I was working on my Master's in History I used to encounter these difficulties quite a lot. I'm glad you covered this subject, and really appreciate you leaving your mistake in. It perfectly highlights your point. I've got to add that the history of misinformation is often just as fascinating as the history of what actually happened!

[@OnaMuir]

Honesty. So refreshing. Bloopers equal humility and self humor. Corrections equal further research and knowledge. Your book is going to be a joy. TY!

[@Suho1004]

Watching this (and commenting) belatedly, but I have to say that I really admire your academic rigor and all the effort you put into preparing your wonderful videos!

[@zimnizzle]

THANK YOU THANK YOU THANK YOU for taking the time to research and actually seek out primary sources. I cannot tell you how often I tell my students primary source authentication is absolutely crucial - and not just seeing it listed, but actually seeing it and reading it for yourself. This is such a good example of that that I am going to assign my kids to watch your video! Thanks! :) You are the best.

[@benjamingoldschmidt8820]

Max, as an engineer/scientist I have to say how happy I am that you handled the misinformation of Da Vinci so well. You don't often see KZbinrs put such deep research and thought into their videos (especially after shooting them) and yet you do. Great job! This is why I and my family watch you. You're the best! Also, food for thought for a future episode: Food of the future (like making food that people of the past "thought" we'd be eating by now kinda like how people thought we'd have flying cars and yea no, lol)

[@OmnivorousReader]

LOVED hearing about the research process! As a historical reenactor, locating the source of these rolling stories is so very satisfying and the risk of accepting things that are wrong is ongoing.

[@laurelcausey]

I love that you made this video. So much of what we read we take as fact. We absolutely have to look at the source! I would love to see more “false” history if you run across something this interesting again. Keep it up!

[@linshannon4480]

I feel for you vis-a-vis primary resources. It's so challenging on occasion to find verifiable sources for information, but you've done a great job, and I really appreciated your editorial insert! As for the recipe, I can't wait to try it. As you say, it's fairly straight forward, but I think it's a great way to use turnips, which aren't seen as often as they used to be. Thanks, Max, for all your efforts (and Jose's as well).

[@DaleyKreations]

Thank goodness you debunked the Leonardo- as - a - chef rumors. I'm quite the Leonardo fangirl and I have read a lot about him over the years. You were going on about Leonardo having a restaurant and so forth and I was like " Whaaat ? Where is Max getting all this ? I've never heard ANY of this before !" Not surprised at all it turned out to be an April Fool's Day joke.

[@williamrust374]

Armoured Turnips is a mainstay in SCA feasts (pre-Covid). The wife's made it several times.

[@Iceykitsune]

@@SimuLord Most people will eat anything if you put enough cheese on it.

[@sandralouth3103]

My brother and his late wife were avid SCA members. He once had a 7 curse meal... pretty funny.

[@williamrust374]

@@SimuLord that is a SCAdian level pun

[@williamrust374]

@@sandralouth3103 most SCA feasts are around $10, there was a Coronation feast which cost $15 and it had 23 courses with sherberts and other palate cleansers in between the courses. My wife did a feast and wrote a mini-cookbook for it.

[@kathrynsamuelson1983]

My first thought was when would he have had the time to run a restaurant? Apparently, none of those who have taken this stuff seriously asked themselves this.

[@doomedmessenger]

I had the same thought. With all the other stuff he was up to, all the places he was going...when the heck did he have time? Clearly, he didn't. ^^

[@vigilantcosmicpenguin8721]

My first thought was that the concept of a restaurant as we know it today was invented in France around the time of the Revolution, and although there have always been comparable types of establishments that served food (such as inns and taverns), there certainly wouldn't have been such a thing as a "head chef" in Leonardo's time.

[@stephaniebequeath9812]

I’m glad you went ahead with the episode, it came out great (as always) and highlights the pitfalls of research. In college I had a professor who said there were three questions to ask when evaluating sources. 1. Who says? 2. How do they know? and 3. Why should they know? Moving on from that, would love to see an episode of Alexander Dumas, pere, and his Grand Dictionnaire de cuisine.

[@madelynrogers3434]

Thank you for talking about this! As someone who does a lot of research into pagan stories and mythos, I’ve noticed this same thing where a lot of publications cite the same source, and that source is not reputable or correct. It’s so important that we understand that ‘history’ as it’s written is biased and not always correct!

[@Myrtle2911]

I love the little Oddish peeping out of the bowl behind you. New kitchen, same Max! 😀

[@GiselleMFeuillet]

I LOVE that little dig at 0:02 🤣 absolutely true!

[@christinelawrie3476]

This is an excellent recipe for turnips, as in the final dish YOU CAN'T TASTE THE TURNIP. I wonder if there's a similar recipe for kale anywhere?

[@itwasagoodideaatthetime7980]

Try steaming it, then putting some lemon juice, or garlic butter on it.

[@fredericapanon207]

Tossing kale leaves in oil, lightly salting (& pepper, pepper, peppper if you like that) then roasting them in a 400F oven for... dang i forget, 15 min? Makes for some tasty, crispy kale chips

[@jacquelyns9709]

2 1. Use baby kale. Chop it up fine. Add liberal amounts of crumbled blue cheese. 2. Chop mature kale very fine. Stew it until very soft. Use it in soup with plenty of onions, carrots, crushed tomatoes, garlic and your favourite spices. Simmer for 1 to 3 hours. This is not the place for crisp-tender. Near the end of cooking add in rice or other grains. Or cooked pasta. Also add cooked meat of your choice.

[@youmukonpaku3168]

Chopping it into mashed potatoes just before the stage where you actually mash them. Common way to eat kale or spinach in the Netherlands, and one of my favorite foods.

[@samovarsa2640]

Make collard greens, or Ye'abesha Gomen. The latter is an incredible way to cook greens.

[@thelevelbeyondhuman]

It’s been said Leonardo Davinci invented the modern day conception of “loaved bread”. . . . by no one, except me just now.

[@TastingHistory]

😂 so that’s how these things get started

[@vigilantcosmicpenguin8721]

That was widely considered the greatest thing ever, until sliced bread was introduced by none other than Thomas Edison.

[@globalwarmhugs7741]

I use nutmeg and cinnamon on top of the bechamel sauce when I make moussaka. I layer eggplant and potato (and sometimes ground lamb) and it really tastes a lot like the flavours that you are describing here. Nutmeg and cheese, for the win!! Thanks for another fantastic, informative episode, Max!

[@Just_Pele]

This has been a regular go-to as a side for dinner, or to take to a covered-dish get-together, as something out of the ordinary. Also, you can sub turnips for potatoes, if you can't find, or don't like, turnips. Either way is delicious. Edit: My favorite cheeses for this are jack (or pepper jack), havarti, fontina, and gouda. Pick one softer, more mild cheese and one medium, sharper cheese.

[@johnolson8073]

Newer subscriber here, and I just finished watching all the videos from oldest to newest! I first came for the history & food, but I stayed for the witty sarcasm & outright humor. You have made an incredible success out of something that sounds like started as a hobby built from a true interest. I am so impressed with what you have done, and I am a true fan now Max. GUT GEMACHT!

[@willwoods5764]

The funniest thing is I was just reading a book on Medieval recipes and came across Armored Turnips and thought, "I'd love to see what Max would do with this."

[@horngatekeeper]

May I ask which book? I'm always looking to add to my collection

[@willwoods5764]

@@horngatekeeper It was "How to Milk an Almond, Stuff an Egg, and Armor a Turnip."

[@tatiannazutania7751]

I love nutmeg. When I make my macaroni and cheese with ham, I put nutmeg in my cheese sauce. It just adds something that makes it taste better to me. My family loves it, so that's what counts. I love your channel, and so does my youngest. He's in the Navy, and depending on where he's stationed he likes to cook his own meal. Some of your recipes have made great meals for him. Thanks for sharing.

[@ragnkja]

Nutmeg is usually a good addition to cheese sauce.

[@fredericapanon207]

I always add nutmeg to mashed potatoes

[@GiselleMFeuillet]

If you love nutmeg, you should definitely check out @Townsends channel here 😁

[@Your-Least-Favorite-Stranger]

@@GiselleMFeuillet Beat me to it. _Nutmeg intensifies_

[@lizzykay9912]

I felt for Max when he realized he was reading nonsense XD The Victorians loved to "rewrite" bits of history. But at least they were ...honest/ obvious about it. Especially with such a legendary figure like da Vinci I can't imagine all the myths (lies! untruths!) out there. I love gratins, especially with root veggies. The spices in this are different.

[@amcfj]

As a teacher, I want to say thank you for sharing your research process for this one. It's so important in this day and age to vet your resources, but for learners, it is also so crucial to acknowledge and correct errors when they occur, and to realize that everyone makes them. When we know better, we do better. Thank you, Max Miller! 😊

[@fuferito]

This is fantastic. There is a Northern Italian dish that uses a potato•cabbage•cheese combination. Can't wait to try this alternative.

[@sviatoslaviigorevich7360]

I cannot tell you how much I appreciate your videos. I'm a history enthusiast like yourself and love how you educate with food. I have been watching you from the very beginning and hope you keep living your dream. We all enjoy watching you do it. It's inspiring.

[@TastingHistory]

Thank you so much!

[@AngelavengerL]

Me and my husband are vegetarian and really loved this episode!!! We watch all your episodes even ones with meat because we adore your history segments, but it's nice to see a veggie dish that we could actually make! Also love when you do breads and desserts that we can make.

[@Six_Gorillion]

He cooked the turnip in fat, and cheese isnt vegetarian. I dont get how davinci was vegetarian from this. Or how this dish is either.

[@AJRockets]

@@Six_Gorillion Fat is probably not vegetarian, but cheese for sure is. Cheese is not vegan. The difference is that vegetarians are okay with milk, but vegans aren't.

[@AngelavengerL]

@@Six_Gorillion Cheese is vegetarian....just not vegan. There are lots of fats you can cook with besides lard. We'll probably use olive oil.

[@Rachel-fi4sc]

Oohhh, I might get the confusion. Some cheeses have animal rennet in them; those specific cheeses are not vegetarian. Most cheeses are, but as others have said, cheese isn't vegan.

[@BigPuddin]

@@Six_Gorillion Vegan = no animal products whatsoever. In other words, self-righteous hippies. Vegetarian = no meat. But vegetarians can eat eggs, milk, and cheese or what-have-you.

[@samual8299]

Yours is quickly becoming my favorite channel on KZbin. Always such a fascinating escape from contemporary problems. Never change that!

[@Commandamanda]

I can appreciate your documentation of research, Max! Also...As a long-time medievalist, I can attest to the fact that you get used to nutmeg and cinnamon in your food. Really! This first time I tried "porcupined meat" (meatloaves with almond sliver quills), I was a bit taken aback. I was told that the spices masked the taste of possibly rotting or gamey meat. Of course in Acre (our supposed city-state), they added cloves. The more you eat of these spiced foods, the less of a surprise it is, till finally you come to expect it. I can taste it in my mouth now, and remember the raisin stuffing, filled with the scent of wine. Delightful!

[@ShannyRanae1971]

This was a really interesting episode. Thank you for doing your due diligence and finding the facts. I love watching Tasting History because of the in depth delve into history and the history of food.

[@lawrenceortega8541]

Amazed at how quickly you can get 1200 comments. That said, I have to commend you on the integrity that you showed in this episode. That is rare in media as a whole these days and on the internet in particular. Well done!

[@cheesehistory]

I come across this problem a lot too when researching the history of different cheeses, especially with searching on the internet where many sites don't cite their sources. Thanks for keeping it real Max!

[@mattmao47]

What's more astounding about Max's research going out of the way to separate fact from fiction is his extensive Pokémon plushie collection. Oddish plushie is pretty hard to find.