A) I have. A) I’d love to cover Native American cuisine, especially that of North America. Lawrence Ferber's travel and arts journalism has appeared in Passport Magazine, National Geographic Traveler, New York Post, Fodors.com and other publications. "Daily rituals, clothing, ceremonies and, of course, recipes," Miller says in the clip. And it was pretty horrendous. Max Miller>: This is my first foray. Q) Your videos focused on the cookbook The Forme of Cury were quite informative and fun to watch. A) It helped me immensely. His next episode will focus on a rice-based delight used to mark the end of the Chinese New Year. The YouTube series, which already has more than 320,000 subscribers, was launched during the COVID-19 pandemic after Miller, a Phoenix-born Los Angeleno, was furloughed from his film distribution job at Walt Disney Studios. Sugar was used in much smaller quantities because it was very expensive until the last 400 years or so, and you taste these desserts and think, this isn't a dessert we would eat today. Max Miller Prepares Yuanxiao Rice Dumplings in Exclusive 'Tasting History' Clip, CBS' 'Evil' Screams Into Netflix Top 10 Ahead of Season 2, 'Dawson's Creek' Is Coming to Netflix, But With a Huge Change, First Look at 'SpongeBob Squarepants' Prequel 'Kamp Koral' Revealed, 'Ma Rainey's Black Bottom': Watch the Trailer for Chadwick Boseman's Final Movie, 'Grease' Prequel Show 'Rise of the Pink Ladies' Moving to Paramount Plus, 'Christmas Chronicles 2': New Trailer Revealed by Netflix. Finding some of these old things people ate and were often revered and tasting them today, it's like, 'Uh... OK.' Even cakes. Q) Aside from a vast knowledge of historical cooking, I also learned you love to sing! THE FUTURE OF SEX by Karina Velasco and Lawrence Lanoff! Q) Where did your love of historical cuisine come from and how did you decide to use it to develop the concept of “Tasting History?”. 54. He eagerly anticipates the arrival of November so he can recreate a style of pumpkin pie. It tops my list and I hope to see it in restaurants soon. Well, I really got started right when everything was shutting down in March, and there was one drink I wanted to make called Hippocras, which is a spiced wine that has a lot of ingredients like spikenard, and if it wasn't toilet paper, Amazon wasn't delivering it. Posted by 3 days ago. Discussion. Q) Have you considered writing a book about historical cooking? - September 21, 2020 03:01 pm EDT. He has enjoyed the experience, but one specific condiment stands out in his mind for a very odd reason. I want to visit the places that I talk about and learn from people who are well versed in the cuisines. For now, however, he is enjoying the Yuanxiao while looking back on Ancient China. MM: I haven't necessarily come across any food or drink he liked, although that would be a fantastic episode. People eat Yuanxiao while trying to spot the first full moon of the year and welcoming spring. Perhaps it’s something that could make a comeback though. View entire discussion ( 19 comments) More posts from the Old_Recipes community. A) I do love to sing; it was my profession for many years. Login, Copyright © Starry Constellation Magazine, A) If Alton Brown wanted to do an episode with me, I would be foolish not to let him choose the dish. Follow your passion and create things even if you don’t think anyone will care. A) I’ll share something I’ve learned from this endeavor. If you could do an episode with Alton Brown, what dish would you love to recreate and discuss with him? While he prepares the dish, however, Miller will tell an intriguing tale that will sound straight out of a storybook. A) My love of historical cuisine came from watching the early seasons of “The Great British Bake Off.” They used to have these short segments where the hosts, Mel and Sue, would talk about the history of one of the bakes that the contestants were making that week. Someday I'll have a kitchen large enough to accommodate that. That's something Max Miller may soon reveal and prepare on his addictive, new cooking show Tasting History. Q) I watched the episode about Loseyns and could not wrap my head around making Lasagna with cinnamon and sugar! It’s very easy, so delicious and has endless possibilities for variation. MM: Yes. I can't say I expected it to be great, but it was definitely worse than I thought: there's almost no way to combine wine, cheese and barley in a delicious format! Miller chatted with EDGE about the show, queer history, and the best and worst dishes so far. While I never did any production or editing in my job, I worked closely with some of the top editors in the world. Plus, Alton is so well versed in the science of food and the process of cooking barbecue would elicit so many questions to which I just know he’d have the answers. He prepared Yuanxiao, which are rice dumpling balls associated with the Spring Lantern Festival, Yuan Xiao Jie. The flavors are so interesting and more aromatic than anything you find today because some of those spices are never really used in Western cooking, like galangal, long pepper and spikenard. Prior to the release of Tuesday's episode, Miller provided PopCulture.com with an exclusive clip. Food and history but taking neither too seriously. What I wish I’d paid more attention to was the lighting and actual production quality, but since I worked in post-production, I didn’t have as much access to that, so those first episodes were a steep learning curve. I'm so glad I found out a lot of people are interested in it. Many of the dishes are something we would recognize today, but with just enough differences to make you take a second thought before you bite into it. A) It’s what I’m most excited about. Q) Are there any recipes you liked so much that you added them to your cooking repertoire? EDGE: How did "Tasting History" come to be, and is this your first outing producing a show? MM: Yes! Spiced wines are still a really big thing in Europe, around Christmas especially, and South America, but this one is not necessarily supposed to be enjoyed hot. Learning from him would be too great an opportunity to pass up. MM: Yes! How did your work experience help you in the production aspect of the show? When I was at work at Disney, I would often cook these historical dishes and desserts and bring in and talk about them, and it was someone at work who gave me the idea to start the YouTube channel last Christmas. While he prepares the dish, however, Miller will tell an intriguing tale that will sound straight out of a storybook. Miller has found continued success with Tasting History since starting the YouTube-based cooking show, and he has several important dishes on the horizon. I hope to partner with some creators who know the cuisine and the history. Besides, it’d be a great excuse to travel which is my favorite thing to do. Food, history and funny all in one. These rice balls symbolize family, harmony, and happiness and have become a staple for those celebrating Yuan Xiao Jie. I love food and history Max blends them together like no other! So many of our modern foods rely on the ingredients that the “New World” offered, but the people who introduced them to the European settlers rarely get to have their cuisine featured today. "I don't regret making any of them," Miller told PopCulture, "but the Garum — even though it was the video that kind of was my most popular video — it made my house smell like fish for a week. EDGE: Is there a dream recipe you're chasing for a future episode? Producing “Tasting History” has been one of the most rewarding experiences of my life and I almost didn’t do it because I thought it was a dorky concept and that nobody would watch. The list includes the Farts of Portingale — a Shakespearean treat — and the bread of Ancient Rome. It's very different from how we make mead today and only takes three days instead of several weeks or months. Sign up for our newsletter - just type your email below: Enter your email address below to receive daily email updates including news, giveaways and more. I always wanted to make mead, a spirit made from honey, how they would have in Viking times. Max Miller has examined important eras of history for his cooking show, Tasting History, resulting in very unique dishes. When a friend at work suggested I put the dishes I was making on YouTube, I thought back to those segments and decided to make something that would rekindle the feeling those segments gave me. As far as which songs you may hear coming from my kitchen, it can run the gamut from English Renaissance madrigals to Motown to Lady Gaga. 202 talking about this. Do you sing while you cook and if so, what are some of your go-to songs while you cook? Entertainment Tonight/TV Guide Network. After Robert died [in Belgium], the King ended up digging up his body and bringing it back to England and giving it all these honors, and there are stories of him hugging and kissing him, which was not necessarily a typical thing to do. He has so many wonderful witticisms and quotes about food and eating and general manners, and I often find myself discussing those types of things. Q) What would you like to share with fans and viewers of your show? I’m getting ready to go on a vacation though so I plan to take a little time and think about what the book would look like. Q) When things eventually do get better, do you have any plans to take episodes of “Tasting History” overseas to visit the origins of the dishes you discuss? It ends up coloring the filling in a way, so it looks like mock ground beef. I’ll show myself out…. Max has 7 jobs listed on their profile. Q) The little quips and Dad jokes have kept each episode quite light and entertaining. A) Absolutely! Max Miller has examined important eras of history for his cooking show, Tasting History, resulting in very unique dishes. 1517 Fans. A) If Alton Brown wanted to do an episode with me, I would be foolish not to let him choose the dish. Even if I had a swan today, I would have no place to cook it. I actually have been meaning to write a proposal, but pumping out an episode a week has really kept me busy. It was written during the reign of King Richard II, who was one of your more malevolent English monarchs and actually deposed. In "The Importance of Being Earnest," there's an entire scene where they talk about tea and biscuits, and I would love to recreate those biscuits and pepper in some of Wilde's wit about food. She and Gertrude Stein existed a little bit later than I typically cover, but she's an incredible character, and there are so many incredible Stein-isms on food and polite society that would be fun to put in. Obviously, there would be recipes, but I also hope to transfer the little historical anecdotes that I love on the show to a written format.