Making Hippocras at Home | Medieval Spiced Wine

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  • Опубликовано: 24 дек 2024

Комментарии • 3,6 тыс.

  • @TastingHistory
    @TastingHistory  4 года назад +4007

    HISTORICAL NOTE: While Kool-Aid was saddled with the stigma of the Jonestown massacre, the cult actually used an off brand product called Flavor Aid.

    • @SlayerEGO1342
      @SlayerEGO1342 4 года назад +218

      there's a Corona joke in here somewhere

    • @cawsking555
      @cawsking555 4 года назад +88

      Spice Pilgrim in Oregon can get a lot of the spices and is a globe importer of spices it might have been green cardamom not the black.

    • @prussianeagle1941
      @prussianeagle1941 4 года назад +13

      What kind of wine did you use? I'm looking to try and get my fiance in to wine. (I drink craft beer and wine etc and she hates beer)

    • @LetsTakeWalk
      @LetsTakeWalk 4 года назад +67

      I learned that from Ultimate Hellsing Abridged.

    • @s.leemccauley7302
      @s.leemccauley7302 4 года назад +31

      The spices and herbs added to alcoholic drinks also provided medicinal benefits. And often it was used in response to a breakout of some ailment.

  • @gamemeister27
    @gamemeister27 4 года назад +1789

    "I didn't find it in 1660"
    Nice try, immortal chef.

    • @TastingHistory
      @TastingHistory  4 года назад +375

      🤣 I feel seen

    • @skippymagrue
      @skippymagrue 4 года назад +142

      He does say that the room temperature one transports him back to the 14th century. 🤔

    • @defectiveshark7602
      @defectiveshark7602 4 года назад +69

      He *is* about the last person you'd ever suspect of being a vampire.

    • @supersonictumbleweed
      @supersonictumbleweed 4 года назад +65

      @@defectiveshark7602 I rather would accuse him of being a wizard

    • @weldonwin
      @weldonwin 4 года назад +36

      He's not an immortal, he just has a time machine out the back

  • @BenjaminISmith
    @BenjaminISmith 3 года назад +264

    The, "use your soggy, leftover wine spices to make soap" tip was incredible. You get exfoliation, good smells, a pretty pink color, and you recycle all at the same time.

  • @surprisedchar2458
    @surprisedchar2458 4 года назад +1956

    Britain and Germany: “We shall name these beverages after the family from which they originate, that being wine.”
    Norway: “Ha ha, liquid goes glögg”

    • @danielbartleson5746
      @danielbartleson5746 4 года назад +84

      Gløgg

    • @commentsectionman6231
      @commentsectionman6231 4 года назад +67

      Glœgg

    • @mariapaulagl
      @mariapaulagl 4 года назад +83

      Glühwein! In portuguese is just called hot wine, Vinho Quente.
      We still drink it in Brasil during the june festivities. Normally these parties are in honor to Saint John and Saint Anthony.
      We have another hot drink made with spirits, ginger, cinnamon, cloves and lemon ir orange called Quentão (something like big warmer)

    • @julesdrey7415
      @julesdrey7415 4 года назад +29

      @@mariapaulagl Unless you're Gaucho (from the very south of Brazil) then Quentão = Glühwein, because we like to be contradictory. Although unlike the German Glühwein there's no fruits in it. Just spices, wine and sugar.

    • @mariapaulagl
      @mariapaulagl 4 года назад +6

      @@julesdrey7415 hahaha regionalities crazyness! There are those all over our country.

  • @kalanaherath3076
    @kalanaherath3076 4 года назад +712

    When your friend says he is against alcohol and claims to never drink but mkes an exception for medieval spice wine:
    _"what a Hippocras!"_

  • @mayawynn3799
    @mayawynn3799 4 года назад +315

    My husband does historical wargaming. I made this hippocras for when they did a Wars of the Roses battle. It was really good. I think I may make the buttered ale next time.

    • @livinglifeleona
      @livinglifeleona 3 года назад +60

      You deserve some kind of wife award, that's so thoughtful!

    • @James35142
      @James35142 2 года назад +15

      I hope your marriage is happy and healthy.

    • @Ose-here
      @Ose-here 29 дней назад

      don't forget to make him a salmon tarte

  • @A2dy
    @A2dy 4 года назад +1311

    At this point I can't tell if I'm watch for the history, the food, or his charming personality!

    • @batstoast3560
      @batstoast3560 4 года назад +63

      All three.

    • @lightningkitten
      @lightningkitten 4 года назад +53

      he is also rather handsome

    • @KosTis
      @KosTis 4 года назад +13

      @@lightningkitten I think he looks like young John Cleese and that is obviously awesome

    • @KosTis
      @KosTis 4 года назад +10

      I don't know about his personality, but to end up spending your lockdown this way is truly astounding, especially since I also love history and cooking

    • @mithanelan
      @mithanelan 4 года назад +2

      Yes. Thats the answer 😊

  • @azhrayharris8
    @azhrayharris8 4 года назад +278

    When I was a little kid, my mom worked in a factory that bottled and shipped spikenard essential oils. She would bring me there after kindergarten was out, and I would carry the packages to people. They used to call me baby spikenard. To this day, spikenard is one of my favorite scents. It always brings back wonderful memories.
    Sorry for the rambling story. I got a bit caught up in the memory.

    • @fedra76it
      @fedra76it 4 года назад +31

      Scents are by far the most powerful means to revive memories. It's a fascinating phenomenon.

    • @Imjustthatgracegurll
      @Imjustthatgracegurll 4 года назад +3

      What does Spikenard smell like? I just discovered what it is while watching this.

    • @azhrayharris8
      @azhrayharris8 4 года назад +16

      @@Imjustthatgracegurll It is very earthy, with hints of floral, citrus, and smokey - almost spicy notes. It is deffinently an acquired taste. My husband thinks it smells mile fancy dirt lol but I've always liked strange things.
      I encourage you to buy some and experience it yourself. (I don't think even a renowned sommelier could accurately describe the uniqueness of this plant). If you don't like it, I'm sure your local Catholic priest would be happy to have it. After all, it is the oil that Mary Magdalene washed Jesus's feet in.

    • @shibolinemress8913
      @shibolinemress8913 4 года назад +7

      Such a beautiful story!

    • @arilynmoran-noble7263
      @arilynmoran-noble7263 4 года назад +4

      That's a very nice memory to have

  • @lyllydd
    @lyllydd 3 года назад +595

    Note: The recipe specifically did NOT mention cinnamon twice. During the period, Cannelle was used to denote the BARK, while Cassia was used to signify the BUD of the same tree, dried. They look like cloves and have a somewhat different flavor. Modern cinnamon from the supermarket is a combination of the two.

    • @DXAshram
      @DXAshram 3 года назад +14

      A shame this doesn't have more likes.

    • @user-bo3mp8un6c
      @user-bo3mp8un6c 2 года назад +5

      Bump

    • @lyllydd
      @lyllydd 2 года назад +7

      @@user-bo3mp8un6c Gee, can you tell I'm an old-school SCAdian?

    • @deendrew36
      @deendrew36 2 года назад +3

      Interesting! Thanks! 😊

    • @doggolovescheese1310
      @doggolovescheese1310 2 года назад +4

      Very interesting. Ty :)

  • @skippymagrue
    @skippymagrue 4 года назад +555

    It sounds like the recipe should say: Take whatever is the most expensive things you can get your hands on that's edible, and put it in wine.

    • @TastingHistory
      @TastingHistory  4 года назад +176

      Yup. Pretty much.

    • @spodosol
      @spodosol 4 года назад +43

      I just procured the more exotic ingredients on Amazon and it came to $35. So maybe after you choose to afford the spices, you need to buy cheap wine... It'll be a fun project.

    • @weldonwin
      @weldonwin 4 года назад +36

      @@TastingHistory Which would explain the later recipe that had three pounds of sugar in and there could be some medieval drinks, that actually had gold and precious stones added, because of the commonly held logic of the time that such things had Health Giving Properties, but mostly I suspect it was just showing off one's wealth that one could literally be swallowing gold as a party trick

    • @DinoSarma
      @DinoSarma 4 года назад +11

      I'm half surprised we don't see nutmeg and saffron in there, to be honest. If this is a pricey thing now, imagine what it would have cost back then.

    • @l0throp
      @l0throp 4 года назад +5

      Soooo, cocaine?

  • @lkrnpk
    @lkrnpk 4 года назад +260

    "I didn't find it in 1660"
    I'm pretty sure he is an immortal, not just because he knows all these very old recipes and history behind them, but speaks Latin, Middle English and bastardized French and always knows what to substitute in a recipe and where to find all the weird ingredients. Also he says ''if you want to be transported to a castle in Middle Ages, this is the taste...'', he said it very convincingly as if he recreated a recipe he knew and got it right.

    • @VoidplayLP
      @VoidplayLP 4 года назад +16

      Hes definitely a vampire.

    • @hjj9690
      @hjj9690 4 года назад +1

      We may never know.

    • @alkfouq8762
      @alkfouq8762 4 года назад +1

      It’s Norman.

    • @Bird_Dog00
      @Bird_Dog00 4 года назад +6

      @@VoidplayLP I don't think he's a vampire.
      He's more like the good looking friendly new neighbour from a psycho triller, who politely asks to borrow a cup of sugar, and you realy like him immediately, but then you notice more and more of your neighbours disapearing.
      I think it's the eyes...

    • @FerociousSniper
      @FerociousSniper 4 года назад +2

      There can be only one. I hope it's him.

  • @dorisfromage2349
    @dorisfromage2349 4 года назад +106

    Hey, I just started *growing* ginger! You can plant it in a pot, water it religiously, and it will sprout and make new ginger for you! Apparently, you can use the stalks and greens in the same way - they have the same flavor. My first sprout is only about 2" tall, so I can't be sampling it yet. I was lucky enough to find a fresh ginger at the store - you'll see the more translucent, sometimes colored "buds" in various places on the root - so you cut off a segment with one of these and plant it, and hope for the best! What ELSE we gonna do in lockdown? HUH???

  • @Astavyastataa
    @Astavyastataa 4 года назад +319

    >”I didn’t find it in 1660”
    Uh huh, yeah, okay Consul Maximus. We all already know you are an immortal Roman legionnaire.

  • @eabt
    @eabt 4 года назад +124

    Regarding the inclusion of sugar: In the fourteenth century, almost all "good" wine was sweet, so sugar or honey would be unnecessary. In later centuries, non-sweet wines became standard, so sugar or honey became essential to the flavour of hippocras. (The nearest modern equivalent to a fourteenth-century wine would be something like Commandaria, or a sweet red from the Republic of Georgia.)

    • @MissCaraMint
      @MissCaraMint 4 года назад +1

      Well that would explain a lot.

    • @DT-ce1fb
      @DT-ce1fb 4 года назад

      Didn't they use lead to sweeten the wine back then too?

    • @eabt
      @eabt 4 года назад +4

      @@DT-ce1fb Not to my knowledge. Lead drinking vessels can have a sweetening effect on acid liquids, but lead was not a common material for dishes in the middle ages. (The Romans had lead-pewter plates, but they were rare in medieval Europe.)

    • @SicSeb
      @SicSeb 4 года назад

      Back in Beethoven's time, they used lead pots to sweeten the wine

    • @izziepetkiewiczz9196
      @izziepetkiewiczz9196 4 года назад

      @@DT-ce1fb in ancient greece, grape juice was boiled in lead pots to create a sweetener that they would use in wine and other dishes!

  • @lynnklug1731
    @lynnklug1731 4 года назад +55

    Saw you on Townson’s Nutmeg Tavern. Looked up your channel. I so appreciate how you describe the taste of the drinks and food since due to dietary restrictions I wouldn’t ever experience the flavors. You make that experience so clear where I can imagine tasting them myself. Thank you! I have a new favorite channel.

    • @4philipp
      @4philipp 3 года назад +1

      That’s how I got here too.

    • @James35142
      @James35142 2 года назад

      Nutmeg tavern, I burst out laughing. Take a like, my friend.

  • @Natalia19901028
    @Natalia19901028 4 года назад +107

    My Dear Sir, your humor and wit is the most precious spice to your content. Please, do not stop uploading. This chanel is a keeper: cooking, history and charismatic, witty prince-charming-looking host.

    • @TastingHistory
      @TastingHistory  4 года назад +19

      Thank you! The encouragement keeps me going so I appreciate it.

  • @Smallpotato1965
    @Smallpotato1965 4 года назад +88

    When I researched my Master thesis for History of Medicine, more than a decade ago, I remember stumbling over an article about theriac, the 'wonder drug' of the Ancient and Medieval periods. I've forgotten the particulars, but what stuck with me was that there were recipes of more than a hundred ingredients, and the more and the more expensive and exotic the ingredient the better. I loved that; it was such a human thing! As a Dutch saying goes, 'wat van ver komt is lekker' ('what comes from afar is delicious'), which means that anything that is exotic and strange MUST be better than ordinary, everyday stuff, right? It's also fun because you just KNOW that some doctor (or quack, which might be the same thing) would be summoned by a rich dude to make some theriac, because rich dude is afraid that he might get poisoned (very GoT) and theriac 'rejects the poisonous', and the doctor says, 'weeeellll... I've got a recipe which asks for a hundred ingredients, among which a dozen things that are impossible to get, so we'll leave them out', and when rich dude gets poisoned anyway the doctor can then claim that the theriac WOULD have worked if only they had included the rare, expensive, exotic ingredients. Anyone who thinks medieval Man wasn't clever has another thing coming! Lol!
    The reason I mention this is that I have the feeling that 'it's expensive and exclusive' might also be a factor as to why different spices were added. I'm sure 'tasting good' was of supreme importance, but 'what comes from afar is (even more) delicious' (and has the added benefit of impressing your guests) :)

  • @ThiagoSouza-gx7nj
    @ThiagoSouza-gx7nj 4 года назад +35

    I was watching the whole video thinking that this would be a completely exotic, medieval beaverage, but it spread trough the world indeed! Here in Brazil, in June we parties to St. John, Anthony and Peter, and in these parties we drink hot red wine with suggar, ciannamon and ginger. Love your videos man!

  • @titus_androgynous
    @titus_androgynous 4 года назад +80

    If you ever need weird spices, check with home brewing stores. They often stock things like grains of paradise
    And for cheap since they’re usually the stuff that’s not pretty enough for regular stores

  • @DerBomster
    @DerBomster 4 года назад +67

    Just have to say - when I stumbled upon this channel about a month ago I thought "Well, he must have been doing this channel for at least a couple of years in order to refine his concept to this level!" Imagine my surprise when I found out that you had just started it recently as a lockdown project. Tasting History is probably my favourite channel find in ages - funny, knowledgeable, well produced... Looking forward to many more episodes!

    • @TastingHistory
      @TastingHistory  4 года назад +13

      Thank you so much!

    • @CailinRuaAnChead
      @CailinRuaAnChead 4 года назад +12

      This is a lockdown project? Holy crap I thought this channel had been going for ages, the writing, research and production quality are all excellent.

    • @MLakeside
      @MLakeside 4 года назад +6

      You can imagine my "disappointment" when I first stumbled upon this channel and thought I had found something I could binge-watch, only to realise there were only a couple of videos :P I thought this was an old channel because it lacks the amateurish feel of other young channels or the first videos of some older ones.

    • @celestewatson4874
      @celestewatson4874 4 года назад +4

      @@MLakeside I have to believe max does something in presentation or camera work for a living. No one is this polished, funny, concise without being very practiced and at ease with both camera and editing content.

  • @SFMonster
    @SFMonster 4 года назад +163

    "...getting spices, not simple, especially in quarantine."
    But still probably easier than finding hippocras, so, onward.

    • @nakayonghae9429
      @nakayonghae9429 3 года назад +4

      Mighty quest awaits

    • @AeciusthePhilosopher
      @AeciusthePhilosopher 4 месяца назад

      Found some for sale in Vannes last week, as well as a small store that had most of the spices mentioned in the video.

  • @simondanielssonmusic
    @simondanielssonmusic 4 года назад +192

    I'm swedish, I had no idea Glögg had such an interesting history behind it.

    • @Javlafan
      @Javlafan 4 года назад +18

      I'm Estonian and I had no idea either. We call it glögi or hõõgvein

    • @Kargush
      @Kargush 4 года назад +6

      Norwegian here. Same.

    • @clukkeful
      @clukkeful 4 года назад +5

      Danish person here! Gløg is great, the French version is my favorite, it's without almonds and raisins! 👌

    • @IQzminus2
      @IQzminus2 4 года назад +11

      Yeah glögg is still pretty close to its super old original spiced wine drink.
      Swedish ginger bread and glögg both have spicemixes that still are close and carry the legacy of the food of medieval kings and wealthy.
      So at Yule you are more or less drinking and eating things that taste pretty medieval.
      Yule have been the time that we indulge and use the most expensive spices and ingredients we can afford in Sweden
      And that meant spices for medieval people. Lots of spices.
      Hence glögg and ginger bread.
      And it’s a lot more complex spice mixes than we normally use today. We like much of the rest of Europe a few hundred years later got influenced by French ideas of spices and herbs only to be used to enhance the flavour of the main ingredient, and not change the flavour of the dish.
      So salmon should be spiced to taste as much as nice salmon as possible, and not taste of any spice. To show that you could afford to buy high quality fresh ingredients.
      Instead of previously using loads of spices to show of how you could afford lots of different nice spices and use them to achieve tastes that are impossible to get otherwise.
      That is why Europe is such a outliner when it comes to spices, we use way less than most cuisines. Most food cultures around the world have complex spice mixes used for rubs, curries, sauces, etc.
      We used to have that too, and we can find remains of that culture in a few old dishes and drinks we have like glögg, but then France.

    • @ub3rfr3nzy94
      @ub3rfr3nzy94 4 года назад +5

      Idk man, the name Glögg just made me laugh. Sounds like the sound you make when you drink it lol.

  • @diegoalvesribeiro971
    @diegoalvesribeiro971 4 года назад +240

    Here in Brazil we have a recipe named "Vinho Quente" or Hot Wine, made with cinnamon, cloves, apples em strawberries, pretty popular on mid-year hollidays (our winter). Btw, i'm a history and geography teacher and love your videos, i even subtitle the ones about black plague for my classes. Congrats buddy, amazing channel

    • @glock4455
      @glock4455 4 года назад +19

      As soon as he said "spiced wine" i came to the comments looking for some quentão. Was not disappointed

    • @DarkValorWolf
      @DarkValorWolf 4 года назад +15

      in germany they've got hot spiced wine too called Glühwein (glow wine) which is really popular around Christmas, you'll find it at every Weihnachtsmarkt (Christmas Market).

    • @morganseppy5180
      @morganseppy5180 4 года назад +6

      yes, this sounds a LOT like mulled wine

    • @NothingXemnas
      @NothingXemnas 4 года назад +8

      @@DarkValorWolf
      Considering the origins of our Quentão/Vinho Quente (literally "hot wine"), I must say it arrived here through the German colonies.
      A shoutout to the Germans. You, along the Portuguese and Italians, are INSANELY influential to our cuisine, at least in the Southern and Southeastern states.

    • @earthknight60
      @earthknight60 4 года назад +3

      If you've already made the subtitles you might consider offering them to the channel so they can add them as an option for those episodes.

  • @moniquebish
    @moniquebish 4 года назад +23

    This dude needs a show on tv where he travels the world lookin for these crazy ingredients I love history n I live food I'd watch

    • @StonedtotheBones13
      @StonedtotheBones13 7 месяцев назад +1

      A collab with weird explorer would be cool now quarantine is over

  • @rreagan007
    @rreagan007 4 года назад +357

    Just FYI, the smell of dirt after it rains is called "petrichor".

    • @TastingHistory
      @TastingHistory  4 года назад +87

      Learned something new! So yeah, it’s that and the smell of the desert bush creosote mixed together.

    • @randomsandwichian
      @randomsandwichian 4 года назад +5

      I thought that was generally any smell of rain? But yes, that would have been the most accurate term.

    • @Muffynz
      @Muffynz 4 года назад +25

      Someone’s a Doctor Who fan.

    • @kimquinn7728
      @kimquinn7728 4 года назад +19

      A friend of mine, who loves the smell of the air after a hard rain named her daughter Petrichor. She said the scent of her brand new little girl, bathed and bundled, brought it so clearly to mind.

    • @Linuxpunk81
      @Linuxpunk81 4 года назад +4

      I think when Calvin asked Hobbes he called it "snippid'

  • @davidacord
    @davidacord 4 года назад +47

    Nothing says "trying self-quarantine projects" than drinking historical spiced wine!

  • @RonJohn63
    @RonJohn63 4 года назад +90

    8:02 Chemically, it's the *water* and *alcohol* which do the work of pulling the spice & herbal chemicals into solution (just as distilled whiskey soaking in oak barrels pulls the oak chemicals into the whiskey).
    16:50 Odors come from vapors, and the amount of vapor is a function of temperature. That's why the warm spiced wine clears your sinuses.

  • @Supermunch2000
    @Supermunch2000 4 года назад +56

    Tasting History is the perfect mix of comedy, history and cooking

  • @joannirotten
    @joannirotten 4 года назад +160

    New video from Tasting History? Day has been made.

  • @ianconway4711
    @ianconway4711 4 года назад +85

    I also grew up in Arizona and was thinking of that smell too when you were describing the spikenard. I think that smell is called petricor or something close.

    • @BLS31
      @BLS31 4 года назад +15

      Petrichor, the oils from dry grass. Plants create it to help it maintain itself when there's not much water around, and release it when they get water.

    • @MrKago1
      @MrKago1 3 года назад +10

      @@BLS31 as someone who lives in the desert, that smell is one of the most soothing and pleasant smells ever. everyone I know opens the window when the clouds sweat on us. wouldn't really call it rain, way to weak. but its just enough to get that smell going and its so fresh and calming everyone opens up to it.

    • @trishapellis
      @trishapellis 3 года назад +9

      It is, however, different depending on where you are. While petrichor is a thing everywhere (everywhere I know at least), there's a big difference in the petrichor you get in different places. So I guess it still makes sense in this case to clarify it's the petrichor of the Arizona desert.

    • @ambrosius
      @ambrosius 3 года назад +3

      Creosote! Nothing like it. It smells so fresh and clean. I miss it.

    • @corinneqofhearts5069
      @corinneqofhearts5069 3 года назад +3

      Petrichor: the smell of rain on dry earth.

  • @SkywalkerAni
    @SkywalkerAni 4 года назад +319

    I've heard Red from Overly Sarcastic Productions describe middle English as being something you can "kinda read but it's spelled weird and everything is pronounced like you've got a golf ball in each cheek."

    • @TastingHistory
      @TastingHistory  4 года назад +105

      That is exactly how it should be described!

    • @Chris_seh
      @Chris_seh 4 года назад +37

      OSP reference in Tasting history?? Sweeeeeeeet.

    • @kuroshthegreat8073
      @kuroshthegreat8073 4 года назад +1

      OSP sucks

    • @MadSwedishGamer
      @MadSwedishGamer 4 года назад +11

      @@kuroshthegreat8073 no u

    • @PKMartin
      @PKMartin 4 года назад +7

      You can do it Bill Bailey style by rolling the Rs and adding a lotte of vowelle soundes: ruclips.net/video/m4wzJZdmelA/видео.html

  • @Nono-hk3is
    @Nono-hk3is 4 года назад +352

    "Hey why does this soap stain my skin red?"
    "Oh that's good for your humors."

    • @SirWussiePants
      @SirWussiePants 4 года назад +19

      At least it is humorous to everyone else!

    • @timk8869
      @timk8869 4 года назад +8

      as far as i know u shouldnt use cinnamon in soap since it burns

    • @MegaMackproductions
      @MegaMackproductions 4 года назад +8

      its pretty much the same With traditional Chinese Medicine. which is funny because everyone mocks western traditional Medicine but traditional chinese Medicine is regarded as trendy and functional.

    • @timk8869
      @timk8869 4 года назад +7

      @@MegaMackproductions i mock both of them

    • @MegaMackproductions
      @MegaMackproductions 4 года назад +5

      @@timk8869 That's fair. I regard both as having pros and cons to them. 🤷‍♂️ not extremely effective with some exceptions but in a pinch its better than nothing at all.

  • @julianwambach6638
    @julianwambach6638 4 года назад +7

    My guy imports spices from a farm in Ghana for this! So much respect!

  • @TheNaMa6
    @TheNaMa6 4 года назад +13

    I love how the Middle Ages approached their recipes just as they did their language.
    “How do you spell this word?” “Idk but it should at least sound like this when you say it. What happens with the letters is up to you”
    “How do you prepare this dish?” “Idk but it should at least have these things in it. How you put them all together is up to you”

  • @AutumnWytch999
    @AutumnWytch999 4 года назад +501

    "BUT, just as people kept drinking Kool-Aid after Jonestown..." That seriously made me laugh! 🤣🤣🤣

    • @rring44
      @rring44 4 года назад +16

      I feel bad for laughing that hard at that bit

    • @heyheytaytay
      @heyheytaytay 4 года назад +9

      Yes, mass murder/suicide is HILARIOUS...

    • @lemonlimelukey
      @lemonlimelukey 4 года назад +2

      wow, he made a pleb laugh, no small feat. o wait.

    • @inksuckeye1
      @inksuckeye1 4 года назад +22

      Hate to be that guy but they actually drank Flavor-ade in Jonestown.

    • @rring44
      @rring44 4 года назад

      @@inksuckeye1 Powdered sugary drink mix

  • @patriciapeart5752
    @patriciapeart5752 4 года назад +26

    I found you by accident, and to u wind from my day I now watch you. I find you informative, funny, and you actually try to recreate the recipies. I love it!!!. BRAVO!!!

  • @dash_harvey
    @dash_harvey 4 года назад +88

    I love how he changes the Pokémon on the back table every episode

    • @annevandekamp107
      @annevandekamp107 4 года назад +4

      My autistic daughter loves that part. It's actually how I got her to watch it and she likes it, especially the quirky history.

    • @jasminewilliams1002
      @jasminewilliams1002 4 года назад

      Same here

  • @Btn1136
    @Btn1136 4 года назад +29

    I’m such a fanboy in the comment section of all of your videos, but I have to always say: you are so good at this.
    It’s such an uplifting experience to see an artist and/or professional flourish in their natural habitat. It’s clear you’ve found your vocation and the people are noticing.

    • @TastingHistory
      @TastingHistory  4 года назад +14

      Thank you! I love that I have fanboys 😁

  • @Myshka331
    @Myshka331 4 года назад +88

    Surprisingly, I have all the ingredients for this recipe at hand except spikenard! Tips for anyone looking for two of the hard-to-find spices mentioned in the video even during the pandemic, long pepper and grains of paradise, if you live in or near a sizeable town or city, check your local South Asian and West African grocers! I live in a medium-sized city on the Canadian prairies, but these ingredients are relatively easy to find here if you know where to look. All the South Asian markets in my city seem to have an abundance of long pepper and the West African markets will carry grains of paradise, sometimes under the name "alligator pepper" (there is actually some debate over whether the two spices are the same or if they are different species in the same genus with alligator pepper being a little hotter but otherwise tasting the almost identical). You can even call ahead to arrange curb-side pick up at many stores if you like, to avoid having to go in during the pandemic! Now, while I don't generally drink much alcohol, perhaps hippocras is a good use for that bottle of wine someone gifted me for my birthday...

    • @adamwhite2364
      @adamwhite2364 2 года назад +3

      Grains of paradise are also sometimes stocked at brewing supply stores, so that's worth checking as well

  • @techjan3247
    @techjan3247 4 года назад +427

    'and a spoon of nutmeg'
    Ahh yes, the wine that doesn't only transport you back to the middle ages, but the shadow realm as well!

    • @asagoldsmith3328
      @asagoldsmith3328 4 года назад +88

      *Townsends laughing evilly*

    • @horacegentleman3296
      @horacegentleman3296 4 года назад +24

      I met Raptor Jesus in the shadow realm he made fun of my shoes and hairdo.

    • @darklegion3693
      @darklegion3693 4 года назад +22

      Nutmeg. The nightmare fuel that unleashes unimaginable hell upon your small feeble mind.

    • @horacegentleman3296
      @horacegentleman3296 4 года назад +4

      @@darklegion3693 nutmeg has nothing on datura

    • @darklegion3693
      @darklegion3693 4 года назад +6

      @@horacegentleman3296 thats a lot worse than nutmeg. Its more like drugs mate XD.

  • @NotEnoughBooks
    @NotEnoughBooks 4 года назад +26

    Everyone of drinking age, say “thank you, Max!”. To delicious accurate alcoholic history.

  • @rawlsrules
    @rawlsrules 3 года назад +7

    I like that you tasted these at different temperatures and analyzed so carefully each one: without being analytical and clearly still enjoying! Makes me miss the days when alcohol and I were still friends.

  • @jeffredfern3744
    @jeffredfern3744 4 года назад +548

    What's this? An excuse to drink more wine, don't mind if I do.

    • @TastingHistory
      @TastingHistory  4 года назад +131

      Doesn’t take much for me to make such an excuse

    • @thechameleon2636
      @thechameleon2636 4 года назад +8

      TastingHistory We noticed...Just tell yourself that you’re not an alcoholic if you’re aware of it, and then you can have another glass.

    • @hanstun1
      @hanstun1 4 года назад +11

      For Science!
      Edit. Some people are more fond of science than others I see...3 glasses... Hick :)

    • @851852093114208513
      @851852093114208513 4 года назад +18

      "I'm not having a glass of wine! I'm having six. It's called a tasting, and it's classy."

    • @gustaveardila6286
      @gustaveardila6286 4 года назад +4

      Excuses are temporary, enjoyment is eternal.

  • @sjenner76
    @sjenner76 4 года назад +37

    “It’s all a little weird.” That made me laugh. Perfect description. In England, mulled wine remains popular, spiced and delicious. Perfect for a cold Autumn or Winter night.

    • @morganseppy5180
      @morganseppy5180 4 года назад +2

      Mulled remains popular, period.

    • @sjenner76
      @sjenner76 4 года назад

      Morgan Seppy, no no, just in England 😜

  • @johanneshalberstadt3663
    @johanneshalberstadt3663 4 года назад +137

    The "hot vs. cold, wet vs. dry" approach is the same as in ayurvedic medicine and as in Traditional Chinese Medicine and both try to influence these qualities with foods, herbs and spices. I just realized that. Interesting. I wonder if these cultures somehow adopted these views from one another or if humans in different parts of the world came up with the same ideas sort of simultaneously.

    • @projotce
      @projotce 4 года назад +21

      I suspect they're somewhat independently since Ayurvedic and Traditional Chinese medicines have like extra elements or have some of them swapped out for others from the European humour system. Kinda crazy how that happens regardless!

    • @sophiaum2315
      @sophiaum2315 3 года назад +23

      the east and west were connected via the silk road, so it's not entirely impossible that some ideas on health might have been connected, though idk if the greeks are older than the silk road or not

    • @Taolan8472
      @Taolan8472 3 года назад +32

      There is a concept in history with a funny latin name that translates to "simultaneous invention"
      Basically, mankind is the same wherever you go. We always try the same solutions to problems no matter what our origins, and the solutions that work often work everywhere.

    • @begusmegus6628
      @begusmegus6628 2 года назад +6

      I would guess both got influences from Mesopotamia during the height of the Bronze Age.

    • @Evolved_Skeptic
      @Evolved_Skeptic 2 года назад +5

      I'm actually pretty surprised that more cultures haven't realised the profound overlap between medicines & foods.
      So many spices, common beverages like coffee & tea, and even some common vegetables (which had been grown for millennia, even despite the unpleasant taste of earlier, wilder varietals) have neuroactive or psychoactive compounds.
      Here, there's both Pepper & Cinammon (apart from the Alcohol), as well as the Ginger & Galengal, each of which have some intriguing compounds.
      [ Note that none of this is to give any of the ideas behind flawed hypotheses like The Humors, or Ayurvedic Medicine credence, or any modern scientific support - with them being quite comprehensively debunked. ]

  • @hookdonphonicks9963
    @hookdonphonicks9963 4 года назад +82

    I don’t know where I’m gonna use all this tasting history knowledge but hot damn I’m glad I have it.

    • @TastingHistory
      @TastingHistory  4 года назад +40

      At some dinner party someday, you’ll break it out and people will be impressed. At least that’s what I tell myself.

    • @MaryamaFarah
      @MaryamaFarah 4 года назад +1

      Or at a random.pub quiz

    • @hookdonphonicks9963
      @hookdonphonicks9963 4 года назад +2

      TastingHistory to be fair that’s what I’d like to tell myself as well, but I know that probably isn’t in the cards. I’ll most likely store it with facts people think are useless but are actually cool

    • @adrianned4230
      @adrianned4230 4 года назад

      @@TastingHistory LOL I totally do that type of thing at dinner parties.🤣

  • @messman10
    @messman10 4 года назад +40

    "The Spice[s] must flow!"
    Couldn't resist a Dune reference.

    • @mortisCZ
      @mortisCZ 4 года назад +2

      Don't let your navigator get too drunk on the hippocras. You might miss your galaxy by a long shot. :-D

    • @messman10
      @messman10 4 года назад +3

      @@mortisCZ Then he might pass out. Then: "The sleeper must awaken!"

  • @CurtWatson
    @CurtWatson 4 года назад +74

    That bit in there about "spiced honey wine for travelers" has me wondering how this recipe would work with mead....*adds to list of things to try in later homebrew batches*

    • @DGneoseeker1
      @DGneoseeker1 4 года назад +4

      Kindly report back if you try it.
      Having tried Poltorak (mead which is 2/3 honey and 1/3 water, and super sweet) I think something like that would probably work great with spices.

    • @CurtWatson
      @CurtWatson 4 года назад +3

      @@DGneoseeker1 I was thinking a pyment (part honey, part grape must) and throwing the spices in at the end.

    • @Predalien195
      @Predalien195 4 года назад +6

      Spiced mead is quite common in several parts of the world. The Spiced Honey wine mentioned was indeed mead. Chaucer's Mead company sells there mead with a little bag of mulling spice for if you decide to serve it spiced hot or however.
      I've tried it hot, it's pretty good with the spices. Room temp with the spices its interesting, but never tried it cold with spices personally. Granted, Chaucer's is often regarded as entry level mead but it's pretty readily available at most liquor stores and places that sell wine too.

    • @DGneoseeker1
      @DGneoseeker1 4 года назад +1

      @@Predalien195 Have you tried Jadwiga? It's not exactly spiced. More fruit flavoured.

    • @Predalien195
      @Predalien195 4 года назад

      @@DGneoseeker1 I have. I rather enjoy it myself

  • @chinncannon
    @chinncannon 4 года назад +31

    I might have said it before on one of his previous videos, but man, WHY IS THIS NOT A MAINSTREAM SHOW? This is so much better than what i see these days on the "History" channel or even the food network. Not only is the content fun and interesting (the sign of a great teacher btw), but the way he educates us about the time and place and events going on at the time each recipe was created means that we get our history lessons without even knowing we are learning things. Mr. Miller is obviously passionate about the food and the history and everything is well researched and as well documented as it is possible to be given the subject. I can't imagine how awesome this would be with a budget and maybe an additional research aid and maybe special guest historians and chefs... etc. GIVE THIS MAN A TV SHOW AND $$$$$$$$

    • @lilyw.719
      @lilyw.719 4 года назад +1

      I believe that he is sponsored. This is an extraordinarily professional show that shot to popularity very quickly, so a lot of times that indicates someone who has backing. That doesn't detract anything from him at all, though. I'd love to see him get even better known. The show truly is far better than any cooking shows on television, or even most of the history shows, for that matter. 😋

    • @wwaxwork
      @wwaxwork 4 года назад +3

      @@lilyw.719 Sponsored by who? A stuffed Pokemon toy seller?

    • @wil_bme5562
      @wil_bme5562 4 года назад

      DM Cannon I totally agree with you!

    • @luketfer
      @luketfer 4 года назад

      I actually got here through several videos. Shadiversity video of medieval food, then Modern history TV and then finally here. Sort of went down a youtube rabbit hole.

    • @violetskies14
      @violetskies14 4 года назад

      I hope he gets super popular on RUclips but not a tv show. I live in England and I don't want to wait a year or more to see a new episode.

  • @rycolligan
    @rycolligan 4 года назад +24

    It's probably because the essential oils in each of the spices vaporizes at different temperatures, but it's still really cool that the flavor and aroma profile varies so much at each temp.

    • @RealHogweed
      @RealHogweed 4 года назад +2

      The stinginess of the hot one is probably due to alcohol vapours

    • @taritangeo4948
      @taritangeo4948 4 года назад +1

      @@RealHogweed hot wine is really common here and I swear you feel how alchohol vapors get throught the nasal cavity directly to the brain.

    • @patriciamorgan6545
      @patriciamorgan6545 4 года назад +1

      Yes, the alcohol evaporation will also carry the more volatile flavor components. I love that he sampled the hippocras at three different temperatures, but if it was me doing the tasting, I probably would have started with the cold, and worked up to the hot. Then back down to the cold. Then back up...😉🍷

    • @RealHogweed
      @RealHogweed 4 года назад

      @@patriciamorgan6545 temperature surely changes the aromatic profile, but i doubt it's anything from the spices that's unpleasant to the nose. It would be interesting to prove it by infusing hot water with the same spices.

  • @Just_Pele
    @Just_Pele 3 года назад +4

    A wonderful Yuletide beverage, my wife and I make this every year, probably too much of it. It's a great thing to add to your holiday traditions; hot, warm, or cold.

  • @mcantu197
    @mcantu197 4 года назад +60

    Definition of "petrichor"
    : a distinctive, earthy, usually pleasant odor that is associated with rainfall especially when following a warm, dry period and that arises from a combination of volatile plant oils and geosmin released from the soil into the air and by ozone carried by downdrafts

    • @noh-1386
      @noh-1386 4 года назад +4

      it's my favorite smell AND my favorite word

    • @moo_jessye
      @moo_jessye 4 года назад +1

      I can smell this.

    • @dsmn4772
      @dsmn4772 4 года назад +1

      Also one of my favorite hip-hop lyrics:
      "
      No Mulligans, crow bars bird cage
      Cold, colonize Mars on Earth day
      And surface from the cellar door like worms into the petrichor
      Messenger, better get a vessel for a Tetris score
      Zilch, cowabunga homies call me "press ignore"
      Devastating energy exploding off his Tesla coil
      Farm baited breath and tempermental tremors
      That taught a man to wave with 10 percent of his fingers
      "
      (Aesop Rock - Tetra)

    • @robinthrush9672
      @robinthrush9672 4 года назад +1

      Neat

    • @shatteredreality_513
      @shatteredreality_513 4 года назад

      Fun fact, that's also what beetroot tastes like. Beets actually contain some geosmin, giving them that earthy and slightly sweet taste.

  • @Paksusuoli95
    @Paksusuoli95 4 года назад +10

    I love that you actually put effort into the pronunciation of non-English words. Great content, keep it up!

  • @DeckDogs4Life
    @DeckDogs4Life 4 года назад +4

    My parents always have spiced wine during the holidays. They usually pour a bottle or two of wine into a slow cooker and set it to "warm" with a blend of spices in a bag or mesh ball or something. Always a great and warm holiday drink to sit down with. They used to make this even back when I was a kid. I sometimes make it myself at home.

    • @Skorpychan
      @Skorpychan 5 месяцев назад

      That would be mulled wine!
      IIRC, you're meant to heat it with a fire poker that's been sat in the fire long enough to get red hot, but that might just be my grandmother telling tall tales.

    • @DeckDogs4Life
      @DeckDogs4Life 5 месяцев назад

      @Skorpychan I think that was actually a practice or tradition at one point but definitely not something people usually do today.

    • @Skorpychan
      @Skorpychan 5 месяцев назад

      @@DeckDogs4Life Nowadays, you just buy it in a bottle, or dump 'mulled wine spice mix' into a pitcher of cheap red, then microwave it.

    • @DeckDogs4Life
      @DeckDogs4Life 5 месяцев назад +1

      @@Skorpychan my parents always use a crockpot to keep it warmed longer. Makes it stay warm all evening.

  • @swedishm90camouflage17
    @swedishm90camouflage17 4 года назад +30

    Tasting History is definitely my favorite anime.

  • @shannonmcnally9483
    @shannonmcnally9483 4 года назад +77

    If you ever start selling merch, a t-shirt that says "Apologies to marjoram" should be your first item.
    Also, I'd watch you do wine tastings for an hour.

    • @robinthrush9672
      @robinthrush9672 4 года назад +1

      I'd like a "I eat history for breakfast" shirt.

  • @karowolkenschaufler7659
    @karowolkenschaufler7659 Год назад +1

    love the experiment with tasting it at 3 different temperatures. fascinating how much of a difference it makes.

  • @natmorse-noland9133
    @natmorse-noland9133 4 года назад +27

    Very cool how dramatically temperature changes the flavor!

    • @TastingHistory
      @TastingHistory  4 года назад +7

      I was shocked

    • @lilyw.719
      @lilyw.719 4 года назад +2

      @@TastingHistory You looked like you got punched in the nose, har. 😋

  • @LadySquall11
    @LadySquall11 4 года назад +163

    Immediate looks behind Max to see what Pokémon he uses.

    • @ammagon4519
      @ammagon4519 4 года назад +12

      I wonder when he'll run out of pokemon to use.

    • @boulevard14
      @boulevard14 4 года назад +10

      Does he have like every Pokémon or something?

    • @DerDracoX
      @DerDracoX 4 года назад +10

      ​@@boulevard14 Gotta catch em all

    • @KetchupwithMaxandJose
      @KetchupwithMaxandJose 4 года назад +2

      We have a majority of Kanto, and a random number of other gens. Want to start on Johto next but slowly running out of room

    • @zaphyrae
      @zaphyrae 4 года назад +1

      @@boulevard14 I think he may have repeated a few pokemon, as well as used non-pokemon toys, but don't remember in which videos.

  • @governo_nega_conhecimento
    @governo_nega_conhecimento 4 года назад +3

    There's a very similar recipe that's usually made during winter in Brazil. Heated red wine combine with sugar and some of those same spices and, I think to balance the sugar and give it an extra punch, cachaça (like rum, but not aged and less sweet) is added. Great to drink during cold nights. We call it "quentão" which would translate to something like "super hot" or "big heat".

  • @tyvonicus
    @tyvonicus 4 года назад +10

    Every video, you have wine with food. Why not just make a historic wine to go with the historic food!? GENIUS!

  • @craazychaoz
    @craazychaoz 4 года назад +21

    As a swede and knowing that the pronunciation of many words and letters in the Swedish language is pretty challenging for most people, I have to commend you for saying "Glögg" and especially getting the sound of the letter "ö" as close to perfect a foreigner, who doesn't fluently speak the Swedish language, can! :)
    Btw, just found you through recommendations and as a history nerd that I am I subscribed almost immediately when I was met with humour almost right at the start of the video!
    Keep it up!
    ~ Cheers!

    • @TastingHistory
      @TastingHistory  4 года назад +7

      Thank you. It’s a hard word. ☺️

    • @craazychaoz
      @craazychaoz 4 года назад

      @@TastingHistory Your welcome and thank you for the reply! :D
      And, if/or whenever, you will cover the history of mead, which is called 'mjöd' in Swedish, shouldn't be a problem for you to pronounce after managing "Glögg" like a pro! :)
      I wish you a great weekend!
      ~ Cheers!

    • @herrkulor3771
      @herrkulor3771 Год назад

      ​@@TastingHistory the wörd. (Börd, börd, börd, börd is the wörd) Americans definitely can pronounce "Ö".😂

  • @boheyo
    @boheyo 4 года назад +45

    Gluhwein is definitely from the 'as much sugar as you can dissolve' branch of the modern spiced wine family.

    • @Yora21
      @Yora21 3 года назад +6

      Yeah. I happily take a cup when someone offers, but just one sip makes your mouth feel coated in sugar.

    • @paavobergmann4920
      @paavobergmann4920 3 года назад +13

      Depends. The stuff sold at christmas markets very often is, to mask the abhorrend quality of wine they use, but if made properly, not so much. Don´t buy it if it´s less than 3,50€/cup, and you might just get a really good experience.!
      The sugar-bomb Brain-destroyer is a hot wine punch called "Feuerzangenbowle", which is basically very similar, only with the addition of oranges, and you have a sugar cone suspended over it that gets soaked in Rum or Arrak, and set on fire, so burning booze and molten sugar drip into the hot spiced wine. Spectacular display, equally spectacular effect.
      Also sometimes is sold at christmas markets. Can be very tasty, although sickly sweet, but also absolutely devastating. If you drink it indoors, and then go out into a frosty night, you should have picked a nice ditch to pass out in beforehand.

  • @vanessa3550
    @vanessa3550 4 года назад +51

    I don't like regular wine, but I do enjoy myself some Glühwein during the winters here in Germany. Maybe I should give Hyppocras a try.

    • @violetskies14
      @violetskies14 4 года назад +2

      I hate wine on it's own but love mulled wine. I feel like making this too. I'll probably wait until Christmas though.

    • @ScrumSoLoud
      @ScrumSoLoud 4 года назад

      You should try feuerzangenbowle if you like gluhwein

    • @jtadros16
      @jtadros16 4 года назад

      Ryan Smith wine by itself.... 🍷

    • @meeeka
      @meeeka 4 года назад

      Glühwein is a gift from Heaven!
      Alas, I now live in Australia, where it NEVER gets cold enough to make it. And anyway Aussies only drink beer.

  • @beatrizjacob7720
    @beatrizjacob7720 4 года назад +32

    This is so interesting! In Brazil we also have our own version of Hippocras: Quentão. It is hot wine with spices. It is normally served in folcloric festivals that occur all over Brazil during the month of June. Cheers, Max!

    • @TastingHistory
      @TastingHistory  4 года назад +3

      I’ll have to try it someday!

    • @MissAlikescakes
      @MissAlikescakes 4 года назад +4

      Which is not a surprise, because brazil was colonized by portuguese people, which also has saint john parties in the north, in the city of Porto, and a drink like quentão, named vinho quente (spicy wine) that it's drunk in the winter. The only difference is that in Portugal the pine is different from the one find in brazil.

    • @caiawlodarski5339
      @caiawlodarski5339 4 года назад

      Didn't know quentão was wine

    • @Alpha-cv1ce
      @Alpha-cv1ce 4 года назад

      Carai

    • @vd416
      @vd416 4 года назад +1

      I've thought the very same thing while he was doing the recipe. 'Isso é quentão.'

  • @StergiosMekras
    @StergiosMekras 4 года назад +23

    This channel, like history itself, is a treasure trove for worldbuilders.

  • @DaCreeperGirlLP
    @DaCreeperGirlLP 4 года назад +19

    I now consider myself lucky to live in an area of Germany that was once Swedish, so we get drunk on both Glögg and Glühwein every Weihnachtsmarkt. Your pronounciation was very good! Also loving the return of the beard

  • @paigeherrmann6332
    @paigeherrmann6332 4 года назад +1

    As a bartender I find this absolutely fascinating, especially you tasting them at different temperatures. Thank you!

  • @claytondavis2866
    @claytondavis2866 4 года назад +69

    My family actually still makes and drinks Wassail during Christmas, it’s delicious.

    • @irishdivajeffries6668
      @irishdivajeffries6668 4 года назад

      I make an easy form of it and it’s yummy!

    • @blackie126
      @blackie126 4 года назад +6

      A teacher at my high school would make some for us every Christmas (in class) and hardly anyone ever drank it. I got a few cups every time. Is very good.

    • @eddiemarohl5789
      @eddiemarohl5789 4 года назад +2

      @@blackie126my choir class had a Christmas dinner while we sing (a madrigal?? I don't remember) but we had some of that as one of the drinks

    • @helenf.7221
      @helenf.7221 4 года назад +2

      My mom always makes a warm spiced wine on Christmas eve. It’s similar to this

    • @camilledvorak7151
      @camilledvorak7151 4 года назад

      My nieces mom used to bring it to family functions. I miss her so much. So happy my nephew married her daughter.

  • @ScaryMeadow
    @ScaryMeadow 4 года назад +258

    Max: "other spiced wines" [...] "mostly in the winter months."
    Me, a Norwegian: hey wait that sounds familiar
    Max: "Wassail in England, glühwein in Germany..."
    Me: ok that's just gløgg
    Max: "And in Nordic countries they have glögg!"
    Me: eyyyyyy \o/
    And I can confirm, gløgg a staple even today, though now people get like, spiced sirup in a bottle which is heated up in a pan and then you add either wine or a little bit of water or whatever, depending on your company. And it should be served with some chopped almonds and raisins that you can spoon into your cup as you like it. No julebord is complete without it.

    • @SirWussiePants
      @SirWussiePants 4 года назад +5

      AH! I assume gløgg is the origin for Grog? So Pirates were drinking spiced wine?

    • @ScaryMeadow
      @ScaryMeadow 4 года назад +29

      @@SirWussiePants No, "grog" is something completely different. It's Old English and is a type of watered down rum often served to sailors.

    • @Lodinn
      @Lodinn 4 года назад +5

      A *syrup*? How curious; I've seen both ready-made glühwein and gløgg being sold and in essence, that's just a lazy way to make it yourself when it takes less than half an hour and you get to pick the wine. Wasn't aware of spooning raisins right into the cup though!

    • @Svenskadoktorn
      @Svenskadoktorn 4 года назад +5

      Har ni glöggsirap i Norge? Skumt! Och hackade mandlar? Ni är allt lite konstiga. ;)

    • @Svenskadoktorn
      @Svenskadoktorn 4 года назад +6

      @@SirWussiePants The etymologi for gløgg/glögg is the act of warming the wine. It was called to "glödga" wich come from the word for ember wich is "glöd".

  • @jaehaspels9607
    @jaehaspels9607 3 года назад +1

    I really appreciate the description of the taste of the unusual spices because, many times, during your videos, you mention things I've never heard of or didn't even know you could eat.

  • @fennecf4431
    @fennecf4431 4 года назад +17

    Glühwein is the most important part about the festive season! I loved it as a child (Kinderpunsch) and now as an adult it makes your head feel funny too! Never tried it cold though.

    • @itsMe_TheHerpes
      @itsMe_TheHerpes 4 года назад

      hello 😊 yes mulled wine is sooo good in winter.

  • @KeplersConjecture
    @KeplersConjecture 4 года назад +152

    Finally an excuse to get tipsy 'studying' history.

  • @DLFH
    @DLFH Год назад +1

    Max you are a gem and so very glad you stuck with your channel!! When I make this wine I might just call it hippogriff for fun when I serve it. Having a blast bing watching from the beginning.

  • @michaelcoulombe2651
    @michaelcoulombe2651 4 года назад +9

    My wife and I make glogg twice a year. Because we love the taste. And the alcohol content is high. It's an old swedish recipe from her grampa. Will never stop making it.

  • @courtneystrommen
    @courtneystrommen 4 года назад +8

    During quarantine I decided to make Limoncello for the first time. But I also had a ton of kumquats, so I decided to make a second batch with kumquat peel instead. It was absolutely delicious, I prefer it to lemoncello or orangecello. Very easy to make and something I think that you would enjoy doing in your free time!

  • @Ryanpeasebum
    @Ryanpeasebum 4 года назад +6

    your voice is one of the most soothing things i can find on the internet.

  • @sagekaley
    @sagekaley 4 года назад +41

    recently i learned that historians debate if gilles de rais was actually framed. i read up on it and it was pretty compelling and interesting. it's a shame we'll never know for certain, probably, but now i tend to lean towards his innocence. it's a fun rabbit hole to fall down sometime if you look into it!

    • @ANDELE3025
      @ANDELE3025 3 года назад +8

      Its indeed a amazing case of extremely likely historical citogenesis keeping on in literature and encyclopedias on his guilt despite the most damning evidence being a confession he made under watch of the very church executives, happening to be close family friends of the Duke of the Breton peninsula that put him to trial and got almost half his wealth AND being "unofficially"/for crown and title exonerated by the king in accord to a few of his other fellow nobles that were serving with Joan in the very next year (before official government exoneration 551 years later) as they testified that multiple cases of women (and some kids) disappearing couldnt align with him as he wasnt even at those estates (and instead with other fellow pals from the war).

    • @jellysharkbat
      @jellysharkbat 3 года назад +3

      I tend to lean towards his innocence too. Or at the very least, if he did commit crimes, it was nowhere near the proportion history says it was. I'd say there's some compelling arguments out there on why his contemporaries would rather see him slandered and dead! Very interesting. Also any 'confessions' are automatically suspect since it's fair to say a lot of them tended to involve torture... xD

  • @Nerathul1
    @Nerathul1 4 года назад +182

    "If you can afford cinnamon can't you afford better wine?" Never underestimate the length some rich people will go to pinch pennies.

    • @mortisCZ
      @mortisCZ 4 года назад +24

      And sometimes you would purchase expensive wine but it wasn't as tasty as expected or the transport made it "meh". You can still shine your rich friends with expensive wine from far countries but you'd add expensive spices to make it even more special.:-)

    • @morganseppy5180
      @morganseppy5180 4 года назад +8

      I expect that the spices added to the wine was to show wealth.Just like how sugar was used in to show wealth (the birth of "sugar disease", diabetes) and they would heavily spice rich foods to show wealth. It's conspicuous consumption--literally!

    • @joealtmaier9271
      @joealtmaier9271 4 года назад +8

      And good wine wasn't always easy to get? No Trader Joe's back then.

    • @morganseppy5180
      @morganseppy5180 4 года назад +3

      @@joealtmaier9271, good point.

    • @k.v.7681
      @k.v.7681 4 года назад +9

      I live in France on one of the main medieval trade routes between France and England (there's a castle nearby that was besieged three times during the 100 year war). We have a lot of "debris" that was found: barrels, carts etc. We know that wine, at the time, was BAD. Even the best wines were of poor quality compared to our modern wines (the cheapest vinegary thick wine you find today for a copper at the store is a good approximation for the best they had). They weren't bottled, which made them age badly, turned them sour, sometimes even moldy if the barrel was of bad quality. The techniques and grape selections weren't as pushed as they are today either. That's why adding spice and sugar, or just fruit and honey for the poor, was so popular. There were businesses that made Hypocras for export and didn't even bother with selling wine, because they made far more money that way. There's still a couple of those workshops in existence, with a very small production, in Arriège (if you ever visit that region in France).

  • @jonathanbreedlove3777
    @jonathanbreedlove3777 4 года назад +1

    Thanks for the video, as we're approaching the holidays this will become useful. It also reminds me of the origin of a phrase - to "hob-nob" (usually with "the gentry" or some such). The phrase comes from holiday/winter parties, where when you got there the host would ask you if you wanted drinks off the "hob" (a sort of shelf either on a stove or a fireplace) or the "nob", apparently a shelf next to an open window (like how I used to keep beer on the fire escape for winter parties). Basically the host was asking if you wanted your drink warm or cold, and eventually it came to mean parties where this sort of thing was common (to "hob and nob", then hob-nob, came to mean going to a party of people of means, people who could afford to just keep a window open in winter for cold drinks).

  • @theaverageglasses6197
    @theaverageglasses6197 4 года назад +9

    The added metric measurements for the ingredients is much appreciated!

  • @fionapaterson-wiebe3108
    @fionapaterson-wiebe3108 4 года назад +18

    The serving temperature will affect the rate at which the volatile oils are released from the different spices. So, different flavour profiles: chemistry 🧪

  • @leomilani_gtr
    @leomilani_gtr Год назад +1

    11:34 in Brazil we still drink "Vinho Quente" (hot wine) in winter, when there'e a religious festival called "São João" aroud June and July. It's usually a cheap and sweet wine boiled with apple, cinnamon, cloves and fresh ginger and served hot. There's also a version with cachaça instead of wine and it's stronger and called "quentão" (big hot, I guess?). So, the tradition is still alive. Please talk more about Brazilian and South American food! Love your channel!

  • @rrrfrdd4497
    @rrrfrdd4497 4 года назад +43

    no one:
    medieval spice traders: S P I K E N A R D

  • @pothospathic
    @pothospathic 4 года назад +4

    I already had some hippocras made up in my fridge! My obsession with spiced wine is now totally justified by a youtube video. Hippocras is better without sugar and with more cardamom and galangal than you think. More than too much is just enough.

  • @msjeanjacket
    @msjeanjacket 4 года назад +2

    Hands down, the best part of these videos is when you taste what you've made and we get to see your passion for historical food shine through as you marvel at the flavors

  • @ODR96
    @ODR96 4 года назад +8

    One of the most underrated channels on RUclips! As a history and cooking nerd, this is right up my alley. Thanks for making these videos, Max!

  • @jean-lucpicard3012
    @jean-lucpicard3012 4 года назад +143

    You: whole we wait here's the perfect excuse to take take a look at why Europe fell in love with.... -cuts to ad-
    Ad: HUMAN PLASMA!!
    me: -spits out my earl grey-

    • @NightmareBlade10
      @NightmareBlade10 4 года назад +4

      Mine said "THE LIBERAL MOB", because thanks politicians, I definitely want you to interrupt me with your biases while trying to learn how to make a medieval spiced wine

  • @rainyfeathers9148
    @rainyfeathers9148 4 года назад +62

    See, now you're going to have people walking around asking for 'the Jesus foot oil' x'D

  • @comesahorseman
    @comesahorseman 4 года назад +76

    From wine education classes I've taken, here's a tip: when comparing wines in a group or flight, always sniff all the wines before sipping. Once you start sipping you won't be able to smell much because of the wine fumes in the back of your throat. Prost! 😄

  • @ladymaiden2308
    @ladymaiden2308 4 года назад +6

    I know that post-rain desert smell!!
    Occasionally I used to Spritz a part of the backyard with the hose for a minute so I could get a whiff of it!🥰

  • @FonVegen
    @FonVegen 4 года назад +1

    We also have a drink in Germany that's even got a movie named after it: Feuerzangenbowle. It's made by putting spices and fruit into a bowl filled with red wine, putting a cone-shaped sugar loaf on top of it, held up by metal (originally a pair of tongs), dousing the sugar with rum, and setting it on fire.

  • @stoic_hero
    @stoic_hero 4 года назад +8

    Bellossom is perfect for this episode as it learns Sweet Scent. I definitely need to try a variant of this with honey wine. Nutmeg and Cinnamon would seem right at home with it.

  • @JeremyKramer7
    @JeremyKramer7 4 года назад +4

    Fellow desert AZ person here! The word for the smell of the desert after rain is petrichor ;)

  • @EB-fc2mp
    @EB-fc2mp 4 года назад +2

    12:20 - You can still go Wassailing in several counties in England, although it's slightly different from the medieval practice. You basically go to an apple orchard in winter, and drink Wassail Cider around a bonfire and, depending on who's organised it, sing songs and chants wishing good health to the trees in the orchard.

  • @burleymullins8776
    @burleymullins8776 4 года назад +20

    The word "Pyment" is still in use in meadmaking for meads that include Grape must. Fun fact from your friendly neighborhood meadmaker.

  • @Terrelli9
    @Terrelli9 4 года назад +9

    I just found your channel a few days ago and I’ve already watched most of the videos. Not only is it informative, you’re absolutely excellent in front of a camera. I’ve rarely seen channels this polished, especially this quickly. I could totally see you with your own network tv show someday. Keep up the great work!

  • @melissasinkus9101
    @melissasinkus9101 4 года назад +8

    Love the channel. All the weird questions about food I ever thought of! On the meaning of spikenard, it seems that the name has been used to refer to at least 3 different plants: Aralea racema, which is native to northeast America and would not have been accessible in Europe in 1390, Nardostachys Jatamansi, which is an endangered Himalayan medicinal herb, and I guess if were a king you might have the resources to get it. The third is Lavandula latifolia, or Spike Lavender, which is similar to Lavender except much more aromatic and camphor-like. According to some sources, the ancient Greeks called lavender Nardus or Spikenard, named after the Syrian city of Naarda. Spike Lavender grows in southern France, Portugal, and Spain. Since the recipes says "Spikenard of Spain", I am thinking that they were most likely referring to this third one?

  • @azraphon
    @azraphon 4 года назад +64

    Coming soon: washing history, where Max takes us through the soaps, lotions and exfoliants of the past!
    No but I would watch that. No word of a lye.
    Soap pun, I am a nerd.

    • @warandpoetry9542
      @warandpoetry9542 4 года назад +8

      If you wanna know how Saxons washed their clothes, urine luck!

    • @Pastadudde
      @Pastadudde 4 года назад +1

      if he demonstrates the soaps and lotions shirtless ...

  • @alto19
    @alto19 4 года назад +59

    Drinking only things that take a day to make is really an ideal way to self regulate during quarantine.

    • @TastingHistory
      @TastingHistory  4 года назад +5

      🤣

    • @iododendron3416
      @iododendron3416 4 года назад +5

      Not if you prepare one each day ;)

    • @PKMartin
      @PKMartin 4 года назад +1

      It takes a day to prepare one and a half litres... after the first day you're not going to have a great time