The video creator and host of the wildly successful Tasting History on YouTube explains how he started cooking ancient recipes and his passion for history.  He details the history of important Roman writer Pliny the Elder and speaks about the difficulty of replicating ancient dishes.  He covers Apicius and the oldest book of cookery in western civilization the De Re Coquinaria.  From Ancient Rome he moves on to talk about Medieval cookery starting with the use of bread as a plate known as trencher.  He explains the history of finding food cures for the bubonic plague and the four humors.  From there the discussion focuses on recipes from The Forme of Curry and King Richard II's extravagant feasts, including the famous Feast for the Duke of Lancaster which changed history.  Max clarifies the use of sugar in medieval recipes and whether the tomato is a fruit or a vegetable where he agrees with the U.S. Supreme Court which ruled on the matter.  He explains the importance of Hannah Glasse and her art and perspective on cooking, and offers a recipe for Syllabub (try it - it sounds amazing).  He also covers his trip to Bathe, England and tasting the Sally Lunn Bun - try it too.  He finishes with how to cook salmon founding fathers style in his 4th of July meal which John Adams was sour about until he died on the 4th of July in 1826.  Want to know how the Union Army fed convalescing soldiers, Max covers that too.

HOST:  Rob Mellon

FEATURED BREW:  Hot Buttered Beer of Tudor England (Tasting History)

YOUTUBE:  https://www.youtube.com/channel/UCsaGKqPZnGp_7N80hcHySGQ

MUSIC:  Bones Fork