Tasting History with Max Miller

How people have gotten, treated, and lived with gout throughout history, and an 18th century venison recipe that is laden with gout-inducing ingredients.

The Hunger Winter of the Netherlands at the end of World War II, and a recipe from the famine that includes tulip bulbs.

The history of gnocchi being made from everything from cheese to cake to truffles to potatoes.

The origins and evolution of beef stroganoff, and a 19th century recipe that I highly recommend.

How to survive a medieval winter, and a 14th century recipe for rich and hearty wheat berry porridge.

The complexity of Augustus, the first Roman emperor, and a two thousand year old recipe for fresh cheese that he might have enjoyed.

The history of ridiculously expensive pineapples in Europe, and an 18th century recipe for delicious pineapple tarts.

How Juliette Gordon Low established the Girl Scouts in the US, and the original 1922 recipe for Girl Scout cookies.

Rationing and food shortages before, during, and after WWII in Italy, and a recipe from a delightfully quirky 1942 cookbook.

The history of pancit and panciterias in the Philippines and an early 20th century recipe.

The rulers of the ancient Mesopotamian city of Mari, and a recreation of one of their favorite treats inspired by a clay tablet found in the ruins.

The history of Hungarian goulash from simple herdsman's stew to paprika-laden soup, and a recipe from the late 1800s.

How to throw an ancient Roman dinner party, and a 2,000 year old recipe for flamingo, which I’m recreating with duck

Acceptable behavior at ancient Roman dinner parties, and a spiral-shaped sweet from 2nd century B.C.E. Rome.

Medieval fast food, the laws that regulated it, and a 14th century recipe for a fried fruit pastry.

The history of sloppy joes from fashion to Manwich, and the American school cafeteria recipe from 1988.

The important and distinct hobo culture of the late 19th century and early 20th century, and a 1940 recipe for a hobo staple: mulligan stew

The history of conclaves that lasted years, the food that was served at them, and a recipe for baby back ribs that was served at the conclave of 1549.

The possible origin stories of Kaiser Franz Joseph I’s favorite dessert, kaiserschmarrn, and a recipe for it from his lifetime.

The First Battle of Bull Run and a recreation of what the spectators who picnicked there might have eaten.

The history of biryani including Indian and Mughal influences, and a recipe from the 16th century.

British cooks and cooking on the Western Front in World War I, and a 1914 army recipe for corned beef and potato pie.

The chuck wagons, food, and cooks of the golden age of cowboys and cattle drives, and recipes from 1896 for cowboy staples.

How spotted dick got its giggle-inducing name, its history as an economical dessert, and a recipe from 1854.

The extreme extravagance of gilded age feasts, and an 1877 recipe for a Gilded Age gelatin dessert.

Eating and cooking on US submarines in World War II, and two recipes from the 1945 Cook Book of the United States Navy