What it was like to visit a Medieval Tavern
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- Опубліковано 25 бер 2024
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Subtitles: Jose Mendoza | IG @worldagainstjose
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#tastinghistory #medieval
Here the knife I talk about: www.oldworldironworks.net/
And here's the Odin's Skull Mead I mentioned - bit.ly/maxmead
I love classic "That's a knife!" reference. :)
We Serve Odin's Skull at my place of employment. There is also Viking Blood by the same company. It's great! Also, if you happen across it Viking Alchemist Meadery out of Georgia is AMAZING.
Definitely some more about meads please! Any ancient brewing would be extremely enjoyable to learn about.
Also, about the Meadery I mentioned. The owners? They love Tasting History. I think they even mentioned watching a few of your Viking videos in particular
Odin’s Skull is a decent mead. Reminds me of Fireball with less alcohol.
Fun fact, somewhat tangential, but young goats are unruly, hard to control, and tend to get into things and make messes. Historically, when people called children "kids", they were calling them ill-mannered and rude.
That's funny, I call my kids goats when they start climbing the furniture
@@KP-tt5esthe turns have indeed tabled
this is exellent trivia. thank you. a fun fact of the first order!
Can confirm! I've raised goats - they're generally sweet and adorable, but very high energy. Can definitely be a handful!
There is a goat featured in some of the stories in the Grantville Gazette which are part of the 1632 sci-fi series who demonstrates this perfectly, I forget his name now...
I love the painting of the person, holding the other person’s hair while they vomit. It’s just proof that humans never change.
😂 he barfed because he drank too much.
The other dude has to hold him away from hurling all over him.
I don't drink a drop myself I'm a teetotaler, but I've gotten snuckered a few times in my life.
Ironically I paused the video to look at some comments. I just so happemed to be at 15:32 and this exact picture was on the screen 😂😂
holdeth mine hair
"Hold my hair...[barfs]
@@Hailstormand
16:25 😲😆
This reminds me of the poem, “peas porridge hot, peas porridge cold, peas porridge in the pot 9 days old” Now it makes sense.
Always interesting Max!
The video on Pease Pottage was another good one. While the name of the dish is often mis-stated as "peas porridge", that was never the dish. For extra fun there is a place named "Pease Pottage".
Peas pudding is essential with corned silverside. Yummy!
For 55 years I've been saying "piece porridge."
I would assume that they had to keep their stews/porridges on low cooking all the time since they had no way besides that to safely store “leftovers”?
I am so grateful you chose this path over Disney. It's been wonderfully enriching. Seriously thank you.
Was he going to make Disney videos? Like the history or what? Now I’m curious lol
@@megatronisfun He used to work at Disney and when he was called back he chose UA-cam instead. This is the full video watch?v=jHpkqBFKmvA of him explaining.
@@lifeincolour09thank you for answering, I want to watch the video but can’t click the link, what’s the name?
@@megatronisfun It's just called "I quit" so it might hard to find. You can right click on the link I gave you and then press "Search Google for" or something like that and you'll find it. Or simply copy the text into Google search. UA-cam does let me paste full links in comments.
@@megatronisfun I think it's called "I quit."
I now want a D&D campaign that doesn’t leave the tavern because you spend the game figuring out what to order. 😃😋🥘🍻
„make an Investigation check please“
It ends up being a very long session of dice rolls determining how wasted you are xd playing a dwarven berserker was a boon. We also drank irl, to make it more immersive
I think that sounds great
Dude... shrink the players to the size of ants... the kitchen has now become an entire country to explore. Let's say the party was accidentally served a shrink potion and their goal is reaching an antidote on the counter that was once a few dozen meters away from them, now thousands...
i thought i would have to scroll more to find a roleplay comment lol
"Bestir yourself to correct these matters" is a really gentle way to say "GET YOUR SHIT TOGETHER!"
"Or else"
I am using this from now on when I can. Thanks for pointing this out 😄
@@JR-tr1df same 😂
"So don't be *vain,* and don't be *whiny;* or else I'll have to get *Medieval on your Heine!"* - "Amish Paradise"
I have a feeling that time has lowered the impact of those words, because I'm certain that back in the period of it's writing and since it was from another element of the church, that note would have carried power "from on high", the like of which can only be matched by threat of legal charges being filed today.
In modern terms, over here in the US we'd call that the crime of serving alcohol to minors, which results in instant revocation of your liquor license.
I am SO happy that you mentioned "perpetual stew"!!! I am 58 years old and I have been doing this every year starting a year after moving away from home when I graduated college and got my own place in 1991! Starting on winter solstice in my Big crock pot! I will have that on my kitchen counter until vernal equinox! It is a wonderful and fun "recipe" that really satisfied whenever I , and family, want a cup of broth, or a big bowl of proteins and veggies! I use a digital thermometer unit that will alert me if the temp' drops below 140F....My crock pot is awesome...keeps at 141-143 on the keep warm setting! Love it! I just put the last leftover into a big container a week ago. Brilliant Max! Thank you again!
How does the thermometer sit in the stew?
As a single person who is disabled and on SSI, love this idea and like to give it a go.
Are you worried about a fire hazard?
Watching Max's kitchen over the year getting progressively more fancy behind him as he gets progressively more subscribers, GO MAX!
It's incredible to think about how one person's actions and choices could forever influence the development of a language.
And rather arbitrarily
The man who started adding -ussy to the end of random verbs:
I think ghost was a mistake
how about of drinking wine getting sloshed and screaming at people which wine is good and which is shit and get paid damn is one specific job
You only have to look at the coach and horses that Noah Webster drove through the English language.
"A lot fewer orcs and elves" - so, not none, just fewer?
Well,……yah..
I wish I could say the same about the bar down the street.
Evolutionary science posits that there must have been at least some orcs in earlier times. Oakland Raiders fans had to have come from somewhere.
A: "Mutants."
B: "Trolls."
A: "Mutants."
B: "Trolls."
A: "Mutant trolls."
B: "I'll buy that."
It is said some humans are Orcs. Though, I will not speak further. May upset certain people. Even though they said it first.
There needs to be an episode of a medieval cartoon where "it's the day of the wine inspection" and the tavern owner is in a frenzy over the possibility of being kicked out of the guild.
“Smite” lovely.
Good to hear some old ‘rare’ words. Brings about joy to me
I had to smile when you mentioned the brooms indicating an alehouse. When I was living in southern Germany, our village was surrounded by vineyards. Every year, just before the new harvest, you'd see hand-lettered signs everywhere saying, "Besen" (broom), and pointing pointing toward one farm or another. As you got to the farm's lane, there would be a twig broom sticking out at the roadside. You'd find yourself seated at a trestle table in the barn, eating rustic sausages, potato salad, and sauerkraut. And drinking wine. Lots and lots of wine which was being sold off cheaply in order for the vats to be emptied and made ready for that year's harvest. Yum! 🍷🍷🍷
Those are called "Besenwirtschaft" (broom pub).
They also sell in September-October "neuer Wein" = "new wine", which is half fermented grape juice. It is sweet and sparklig and hasn't yet the full alcohol strength, but be careful! It can knock you out if you drink it like lemonade.
Sounds serene and incredible
That sounds amazing!
Fascinating
I hope that in 500 years, they’ll have infotainment holovideos like this, and they’ll be explaining the recipes & goings on of American diners and bars and such.
I’m actually working on a video on diners, so you don’t need to wait 500 years. Just a month.
What about Automats? 🧐@@TastingHistory
Diners, Drive-Ins, and Days of Yore
@@leahreiss2943I heard on last week's Milk Street Radio podcast about documentary that was just made about the rise and fall of Automats. Has commentary from Mel Brooks. He even wrote and sang a song!
yes I need to see one try to figure out Dinner slag
You’ve done it now Max.
You’ve just become the Tavern Keeper NpC in my next dnd game!
The fact that you brought up all of the printing press changed the the English language is fascinating as always, keep up the good work
"I'm not drunk! I just have the falling sickness!" 😆
If anyone wants to know, a "spart axe" (more commonly spelled sparth) is a large axe intended for use as a weapon rather than a tool. They are believed to be descended from the Dane axe, though a precise definition isn't really possible from the available writing (so far as I know).
Basically dude wasn't just walking around with his lumber axe, he was armed and looking for a fight.
A sparth looks very much like a typical Viking bearded axe, but the axe head is often mounted "upside down" which allows for a shorter handle. Both types have about the same mass as their equivalent small wood axe, but the head would be forged much more drawn out in every direction, as human targets don't require the metal to have as much girth as a stubborn oak tree.
in German you have a Spaltaxt , it is one sided and still used to split logs.
Ew
Thank you. Can always rely on someone in a Max video to explain stuff!
Wrong way around was a tool which during times of trouble doubled up as a weapon
The portrait that you used to depict Osbert is actually that of Oswald von Wolkenstein (1377-1445), who was a composer and knight from a noble family. He was quite the character to the extent that he would be worthy of his very own video! Also, much of his music still survives to this day, and it's very beautiful!
As someone that started homebrewing mead during lockdown, I'm always excited for mead videos
I love that having a ne'er do well friend with a gambling problem appears to be a timeless issue
The more things change the more they stay the same 😂
No puggies back then though.
Always loved the idea of going into a warm, cozy pub on a dark & rainy night and getting some hearty stew and a refreshing drink.
Come to my town there's no shortage of inns, taverns and pubs to come out of the rain into... Not to mention the local watering hole...
Same in my Scottish village. Two local pubs which serve good food. One is a very old and used by travellers for centuries as it was on the main route to Edinburgh.
The fact your name is kidzbop makes you uncomfortably Creepy
@@r3tr0actiongamer24 I'll get ur children's... Lol jk, I just thought the name was ironically funny
Ireland still exists for you.
I know it can't be just me...but for some reason Medieval meals always look so good...They might not have had the best, or the most..but man did they do the best they could with what they had. Sometime a good hearty stew on a cold rainy day is just what the soul needs. Awesome video as always! I am so enamored by all these old recipes. Pretty much the foundlings of a lot of common day stews or soups we have nowadays !
The more of these videos I watch, the more impressed I get about the research that is done before hand. That is a lot of work.
I'm not a big "cooking show" guy, but Max's warm and friendly, conversational delivery really sells the show. He seems like he'd be a quality guy to hang out with.
I bet he did put all his points into Charisma 😂
@@DenSchimmige hahahaha! The best comment. I can't decide if he's a bard or an alchemist though.
We all know he has to be a warlock with hard tack as his patron
Fun fact: Thanks to the Vikings, the English word "egg" was actually borrowed from Old Norse, and so it's actually closer in pronunciation to the words for 'egg' in Danish, Swedish, Norwegian, and Icelandic. Cognates for native Middle English "ey" ("eyren" in the plural) still exist in English's closest linguistic relatives such as Frisian, Dutch, and German, and like the word "ey" , those cognates also lack the final "g" sound.
I noticed that as a bit of a German speaker. The German word is "Ei," and "Eier" for plural, pronounced pretty much the same way.
@@CrizzyEyes Exactly. And before there was a standardised orthography for German, everyone wrote everything the way it was spoken, even in dialect. That's why spellings such as "Eyer", "Eyren" or "Eyeren" were perfectly possible.
Eieren is the Dutch word for eggs.
the reason for this by the way is a process called 'sharpening' (or Holtzmann's law) that Old Norse went through, where geminate J's and W's (note that J has the German quality here) hardened or 'sharpened' (sharpening is a loan translation from the German term Verschärfung) into a geminate ggj and ggv (the V is a W sound) sound.
Egg was originally ajją in Proto-Germanic as it's reconstructed before becoming egg (the J was lost word finally) in Old Norse and ǣġ in Old English (the G there is incidental, that's just how Old English wrote J sounds, though some did come from the palatisation of G's)
a similar thing happened again in Faroese, itself descendent from Old Norse, called Skerping in that language, which is how Jógvan is cognate to John in English. Latin Iōannēs was loaned as jóan, which being treated like "jówan" basically (makes more sense when you realise that Faroese also diphthongises long vowels, somewhat like English, in such a way that it generates a W type sound), got turned into Jógvan, note also the ó is shortened, fronted, and unrounded (though not in all places) like as in "yeh")
Old English sounds insane when spoken properly
Rarely do I watch youtube and feel I was educated in a subject I find fascinating. This was my first video of yours, I'm hooked. Well done!
You can find Verjuice (Sour Grape Juice) at middle eastern markets/grocers. Its used for Shirazi (Persian Cucumber Salad).
4:35 Max my dude don't ever apologize for your tangents. "Anyway I just thought that was interesting" is literally the reason we love you!
"You sayeth egges, I sayeth eyren..."
NEXT T-SHIRT IDEA RIGHT THERE !! 😂😂
"Eyroun" or "eyren" is almost how you pronounce eggs in dutch! Its written like "eieren"
@@jowiemowie9081 damn that's right, and Ei/Eier in german. We sayeth egg in Norway. Don't know if we were influenced by England, or vice versa.
The dictionary said Eyren is a straight import from the Dutch. It makes sense.
@@vidarvaggenah thats true. The Danes spell it aeg and id have thought Bokmal would have been influenced by that. Does seem as though English may have influenced your spelling of it. Oh arent eggs wonderful?
@@powderedground78 yes you might be right about that. I was thinking about the vikings and know they influenced the english language a bit. Just heard the word "ombudsman" in a british police show, just as we say it in Norway, and thought that was funny. It apperantly derives from the old norse "umboðsmaðr", which means "representative". Anyway i did some shallow googling and egg might be an old norse word, but we also say "egg" for the knife's edge. I'm not sure why I'm talking about this because I'm normally not into etymology, haha.
My dad makes mead! We get flats of honey from the beekeeper that has hives on our property.
He's made it with sour cherries from my cherry trees. So good!
Ooh I have sour cherry trees and I like mead! I'll have to try this.
Oh wow - I live in Bedford and it’s surreal to hear Max talking about villages 10 minutes drive from my front door!!!
Your perpetual stew sounds like what I grew up with on the farm and ranch. Mom would just keep topping it off with more water, spices and whatever meat and veggies were handy. It was on the cast-iron stove that was a stove and heater so was always hot.
If hungry, we scooped a ladle for whatever meal.
When my father was born, my grandmother set a chili pot on the cast iron stove and went to bed. Grandfather would keep refilling it until one day my 3 uncles got so tired of chili 3x a day so they dragged that pot into the desert and buried it, letting it ferment.
Some day, some developer will discover that pot which will explode and destroy dozens of square miles of Arizona desert.
Pfffffffffffffft
Sounds epic
its quite amazing the liberties people take in explaining the explosiveness of sealed fermented foods!! they do not have remotely that kind of power, even to explode a glass jar is hard for a ferment ,,and not all ferments can build even that kind of pressure
@@silence-humility-calmness It was a joke! Like when military people stationed in Korea joke about kim-Chi being a land-mine.
@@richardjohnson4052 you win the exchange!! i solute you!!
Yeah, "Likewise, the woman brewer shall be punished by the... trebuchet..." made me double-take as well. I'm glad Max looked into it. The explanation reminded me that when I was a kid, the summer camp I went to, HAD a dunking sort of trebuchet, though no one called it that. They did theatrical themes at the camp every week, and one was that outlaws were raiding the camp. The punishment, once they were caught, was a good ol' dunkin' in the pond.
On a trebuchet, apparently.
That sounds incredible
Very interesting! Probably where the Simpsons writers got their catapult from.
I immediately got a vision on Monty Python...Run Away!
Executioner: "This dishonest hag, who goes by the name of Mary the Piss Pitcher, has been found guilty of thinning down the Ale not once, not twice, but THRICE by the Royal Ale Conners. Her life, in the eyes of the law, is thus forfeit as a reminder for all who witness".
ZOINK
"Shriiiiiieeeeeeek"
SPLAT!
I mean, it sounds Medieval all right. Wouldn't even be the most gruesome practice of the time period. Though perhaps a bit excessive for fudging the QC. Glad they only resorted to mechanical dunking. But it does beg the question: Was the practice so common they had to utilize mechanical help to not build a back-log, or did they use the trebuchet solely because it looked scary?
Too much litigation in our country today to try & maintain that kind of historical recreation, someone could “poke an eye out” & then sue (not just wear a patch for life & have a great story for which to scare the kiddies with…arrrrr!
I'm glad I stumbled over your channel, Max, not only do we get interesting and informative stories but some great recipes. And you somehow achieve something (I suspect because you are not trying and are just being yourself) which so many UA-camrs can't: you are engaging. Thanks and keep making the dishes.
I love these medieval images! So full of life and vivid characters!
If you're ever in Seattle, in the nearby town of Carnation there's a historically accurate medieval village run as a living museum called Camlann. It includes a tavern with period accurate food and drink, and it's very tasty. Would recommend.
Yep, the Bors Hede Inne is a wonderful place to find some 14th century fare. We've been there for several of the Medieval Feasts they offer during the year. Lots of fun and great food, especially if you come in period garb! Highly recommend!
@@paca_bill4863 I've considered volunteering there but I've never been the theater kid type, seems like it lends itself to the theater kid type of personality.
I have one of their older cookbooks!
Added to my travel wishlist. Thanks!
What?!? I've lived in the Seattle area my entire life and have not heard of this place. How is this possible?!? I am checking it out immediately- Thank you!!
I am far more obsessed with the "more mundane" everyday life in the middle ages (or any time period for that matter) than I am with the royalty and nobility. I love video games like the Guild series that let you live the life of the everyday medieval citizen. Have you read Ian Mortimer's "Time Travelers's Guide to Medieval England"? It's one of my favorites!
I’ve read that several times as well as his other books. They’re fantastic.
Heh, was thinking about that book the entire time watching this video. More, "Good things to know when being teleported to the past".
Me too! I want to know how average and poor people lived because that was the vast majority of the population.
Than you will like Kingdom come: Deliverance
@rnabo031 I love it. It is one of my all-time favorites, and I remember being so excited when they first announced it.
I tripped over this video today and I absolutely loved it. I love vintage recipes but you made it even more awesome
Amazing video with wonderful historical snippets. Fun fact - I actually live in Bedford and Elstow is no more than a mile from where I live. I thank you :)
The broom outside the original alehouses was interesting: in Germany, there are still so called "Besenwirtschaften", directly translated that is something like Broom pub. They have a broom outside the door for recognizability. Those are temporary pubs where vintners used to seasonally sell their own wine. These are also part of the Alemannian "Fastnacht" every year, when all over the villages and towns broom pubs pop up to sell alcohol (not just wine) for a few days. They have different regulations than permanent pubs, there is actually a "Besenverordnung" (broom decree) to regulate them
Came here to say just that. They usually "pop up", during early wine season, so when you can get the first "Federweiße" (German term for partially fermented young wine).
Neueswein? That's what it was called near Mannheim when I lived there.
@@fabrisseterbrugghe8567 "Neuer Wein" and "Federweißer" are two names for the same thing.
I think this is also the origin of witch’s or at least the out fit and cauldron stereo type
@ThePokemap I was looking for someone to comment on that. I think I saw an article in the Smithsonian about women brewmasters and witch iconography.
That picture of a medieval town at 8:51 is called Exeter, I was born and raised there and still live there now. That bridge you see is actually still standing to this day.
How old are you now???? 8-900??
Thanks for that cool share. 🎉
How lucky you are to live within a place whose local environmental investments by society still exist.
In the U.S.A. We have some trees still left from this time, for the indigenous people’s lived with bio-mimicry, sustainable resource management, sustainable seasonal migration, & smaller communities- knowledge a little more naturally “alchemical”. Still, I love and am grateful to be able to be present in both, for different reasons. 🤎💚💛🧡
Wait until Joe Biden gets ahold of that bridge.
The city still has its roman wall ! Aswell as a 14c house that was physically moved to save it .
@@kavalogue
They don't put salt in their food, helps em live longer
This video was so interesting! I also love how you provided both oz and kg. No one does that but its so helpful! Looking forward to watching more
Made this dish for my family this Sunday and it was so good. Super unique but amazing! I'll never financially recover from buying the saffron though
The saffron 😂😂😂
As a beekeeper I've made my fair share of mead, I'd definitely like to see you do a video covering it.
People tend to expect it to be sweet since it's made from honey, but every fermented drink starts sweet and dries out as the sugar is consumed. I much prefer dry mead, which ends up in a strange duality where it smells sweet but tastes clean and dry. It also ages incredibly well, and will last decades if stored properly.
I'm pretty sure he did one, couple of years (has it been years?) back.
There's a lot of Meads on sale in the UK, most I'd say or at least the ones more readily available, that have been "back sweetened" or flavoured with various fruit/herbs.
It's kind of hard to get hold of a good mead that has been completely fermented.
And as you say, it's dry and clean, but expensive as it comes from smaller, specialist makers.
My son in law makes mead, unfortunately he's not that good at it TBH. But he tries....and it's pretty alcoholic so it hits the spot, lol.
As a former bee keeper, myself, I totally relate, and agree. It's been 25 years since I last kept bees or made a batch, but I still have a few bottles, and the last time I had some it was still quite flowery, and incredibly smooth. Mead (like honey) lasts a *very* long time.
Hello fellow home-brewer. I'd love to see Max do a video on "Pyment", which is an old method (popular with the Romans) of bulking up a poor grape crop's sugar content with honey. It can make an interestingly complex tipple with the honey notes working well with the grape.
J draper is a great channel.
I'm on board for bringing the word "smite" back into popular usage 😂 thanks for another great video, Max!!
😂 let’s make it happen
Did someone say "smite"? ⚔️🛡
ua-cam.com/video/Ch5vWBPCrl0/v-deo.html
So a papercut is now a paper-smite?? Talk about a hypochondriacs dream injury.
@@rosameryrojas-delcerro1059 I'm not sure that "smite" does double duty as a noun and verb.
@@rosameryrojas-delcerro1059what’s a hypochondriac
Oooh, I just ordered your cookbook! SO EXCITED! Our daughters LOVE your channel and will love your cookbook, too! Thank you!
my favorite tasting history episode yet! thank you max!!
My Grandma kept a stewpot on the cast iron cooking range from the time of her marriage in the 1910s to the 1950s when the range was removed. It was even transferred from her first home to the house where I currently live. Every day, vegetables were added to the pot, at weekends, meat was added, and daily potatoes were placed in the oven to bake. It was the only way to provide good food at a time of poverty.
hey thanks , answered my question . they just kept adding to the same pot .
@@kellygable1668 People added what they had, either what they could harvest in their garden (if they were lucky enough to have one) or whatever was cheap in the shops. Meat might not be added for weeks if money was short. As a result, the flavour varied almost daily. In bad times it might be almost a soup. In good times it would have beef and lots of vegetables. The gravy was so dark it was almost black. Each day water was added as well.
The taste was unbelievably good. These days I sometimes make a stew in a slow cooker and leave it for several days bubbling away. Not as good, but a nice reminder of times past.
Did she ever clean the pot during those years? Wouldn't the inside of the pot gradually get more and more coated with layers of old food?
Also known in my area as a stock pot.
The rule... I think... would be once any meat or bone was added... nothing could be taken from the pot for a good 12 - 24 hours... ie the time needed to kill any added germs. A crockpot will work the same way...ie if you toss a chicken in a crockpot and have a feed 3 hours later.... you will get very sick... wait 24 hours... And you will be fine.(personal experience)... keep to this rule and the crockpot will feed you Forever.
I love how in this recipe “egg” was “eyroun” - I went down a rabbit hole of documentaries where Canterbury Tales affects the course of English… and as I’m typing this you bring it up!
I just found your channel and I really enjoy your outlook. We never read about the food so much in history books, so this everyday living is so essentil to relate to how we lived back then.
"iTs ChIlDrEn!" No, it's goats. LOL!
Love your videos, Max. Classy, funny, and informative as always.
Also your almost waltz-like cadence is relaxing to listen to.
I'm lucky enough to be the brewmaster at the oldest restaurant/inn in Poland (and probably in continental Europe as well) - Piwnica Świdnicka (Świdnicka Cellar / Schweidnitzer Keller in German) in Wrocław. Originally it started as an alehouse and no food was served there (people even used to come with their own snacks which they bought at the market square) and then became a full scale restaurant in the late 18th century. Last year the place celebrated its 750th birthday and all of the bricks definitely date back to the Middle Ages - the inn is located in the gothic cellars of the city hall. If you ever find yourselves in Wrocław, then feel free to come for a beer and some local food! :)
It blows my mind that there's such prestige and history to the restaurant/inn you work at. 750 years. And then on the other side of Europe there's Sean's bar that's just been existing since the 12th century some 1000 and something years old. Do you honestly think the people who started these establishments thought they'd exist that long? Absolutely crazy
Falling sickness sounds like something a mobster would say. "Ol' Jimmy the Shiv? Oh he caught a case of fallin' sickness".
I can hear them giggling at that😂it's like "aye course' eh got the fallin' sickness." kkkhhh *chuckle*
Stow on the Wold and the Cotswolds are so beautiful! You'll have a wonderful time!
Love the history added in. Great share, thanks!
Maybe someone has pointed this out in comments already: English, being a Germanic language, has many words similar (if not identical) to the German. In this case "eyren" woild be derived from "eir" which is German for eggs. Often in German the plural is expressed by "-en" at the end of the word, but not in the case of eggs, but the rural English may have retained the -en out of habit. But they may be how eyren came about.
A quick check of Danish and Dutch languages has aeg and eirien, which might suggest the influence of Scandinavian and Germanic languages in north and southern regions of England
Eggs in German is actually "Eier"
In Dutch we say "eieren" and sound like eyren...
All those spices! And saffron?!?! This is one fancy schmancy medieval tavern!
Saffron was a lot cheaper back then, a lot of it is grown in Afghanistan, and areas like that. War makes exports more dangerous and therefore more expensive. It wasn't always grown during times of war.
Saffron was grown in England, making it cheaper than imported spices. Still fancy, but not cloves and mace fancy.
Yeah that seems like the kind of meal a traveling noble would spring for, or something made for a common meal at a king’s court.
Saffron is not very expensive when added to dishes, because of how little you need.
Though it was probably the super nice dish for travelling merchants to keep their morale up, with how much meat 🥩 is in it.
So basically like the fancy, nice stuff you find in travel locations like airports 🛫 and motorway 🛣 services.
The idea being, it is okay to indulge, because the trip is more useful than the extra cost of the food.
@@rayf6126- saffron back then also had the bees that pollinated the saffron
We killed all those bees off by human interference
Saffron is now pollinated by human hands - that's why it's so expensive
It's so great that all these old manuscripts have been scanned and preserved illustrating common everyday scenes of life from back in that period. There aren't many paintings from the time that weren't either idealized or religious in nature. Thanks for digging them up!
Great content! Engaging and funny historical content with a cooking twist. Love it!!
Lol, “first of all, there were a lot fewer, like, orcs and elves…” 🤣🤣🤣
I miss the elves most of all. Elves should exist, the world is lessened by their absence.
I smell dendrophile propaganda, do not believe the daggerhead lies.
_This post was brought to you by the Dwarf Gang._
That actually depends on the ethilic quality of your libation.
I assure you, dear traveller, that after a few mugs, the pointy-ears and those rough beasts start to come in for a pint.
Maybe only the princess got to eat the choicest part of a hairy, great tusked boar.
@zenn
Except that reminds me of American Werewolf in London.
Max, 15:00 So glad that you cleared up the use of the trebuchet. I, too, got the image of a woman being flung 400 yards as punishment. The chastisement doth not fit the crime.
"Died by misadventure," totally sounds cool.
4:49 thank you for clearing that up, my gosh...
Bubble and squeak.
My mom saw electricity born and come to town. Her mother used to go around and plug things into the sockets to make sure the electricity didn't leak. She saw WWII and worked to do what she could to prepare for invasion. I often sat beside her and asked many questions of what was life like before the light bulb, before the war. She spoke of many things including the taverns and inns. The ever simmering stew was featured by the low fire, and always ready for a bowl. Hunters game, garden critters, vegetables were added as needed with no particular favor for one or another. The pot was ever simmering, and so in time water would boil off, leaving a skin over the top which would grow quite thick. As the stew simmered underneath the bubbles would gather under the skin until enough pressure developed to open an escape and the pot would squeak and wail as it exhausted the built up gasses. Bubble and squeak... whatever is in that pot.
What great narration! ❤
It is funny that I have also witnessed electricity come to my village even though I am a millennial (1982 born in rural India).
I can find parallels to many of the things mentioned in this video even though food, language and the habits are different.
It's unfortunate to learn that these ways of life will soon be gone, if they aren't completely already.
@@patmalloy3569 happy for it to be gone. It is one thing to watch a UA-cam video about how was it to be without electricity and altogether a different reality to live without electricity.
this is incredibly well written.
The last time I was this early I got out of Florence right before the Plague lockdown, then spent several weeks out in the countryside with nine of my closest friends, swapping stories.
Sounds delightful! Tell Boccaccio I say sup.
@@TastingHistory **wipes away a tear** I'm so happy someone got the reference!
Wait until you learn how to put the devil into hell! It’s a real knee slapper! 🤣🤣🤣🤣🤣
@@GiselleMFeuilletmy favorite book!!
Lovely time, that, but sorrowful too.
wow you blew me away, i didnt even google this subject at all. It was non of my interests, until now! Incredible authenticity. I love how cooking and medieval time history came together into an unimaginable masterpiece, I could have not imagined was possible to think up. And you did. Absolutely incredible! One of the most shockingly awesome and interesting youtube channel of all times!
I just found this channel man and I love your humor .
Deff gonna now binge your catalog 😅
definitely ending some work emails with "bestir yourself to correct these matters" love it 😆
My cousins were in Canada and asked for cinnamon rolls for breakfast at a restaurant. The waiter was puzzled until someone else said, “Oh, they mean cimmon buns.”😊
See, it still happens today!
Interesting. I live in Nova Scotia, and both terms are used. I myself (maybe incorrectly) use cinnamon roll, when referring to the raised (yeasted) type. If you read this Wiki entry on National variations, you will they mention Canada as calling them buns… but that may be a regional thing.
Or Soda and Pop for sugared carbonated beverages. Same. As. It. Ever. Was.
It heavily depends on where you go in Canada. I live in Ontario and I've always known them as both.
Travel to California from Connecticut and ask for a "hard roll".
What a great channel, positive, no politics, good information and Max you always do everything with class and care. I can’t think of many other people
Who I’d ever say that about!
Love your work!
I got your cookbook, and it is wonderful!!! Great job Sir.
I love your little shout out to William Caxton as I live on a street named after him and there was even a pub called 'The Caxton' before it was renamed 'The Print House'
Home brewing has recently been banned for the most part in Rwanda, but before then people would brew at home and put a banana leaf over the door to show that they were selling. Usually beer made from banana, sorghum, or honey and served in a calibash. Potent stuff. The nuns in Nyamirambo used to brew a banana beer so strong that you had to take your own plastic bottle and they would never sell you more than 1ltr, which was plenty. Looked like muddy river water and trampled like an elephant.
Banana beer sounds amazing, I'd love to try it.
@@CrizzyEyesIt's kind of an acquired taste. Take alka seltzer 😄 They have a version in a can called Akarusho, but it's not so good. Bit overpowering.
Thank you for these wonderful videos! I thoroughly enjoy them and you! You are a wonderful host love ur readings! thank you!
I absolutely love your videos. Thank you so much for producing such wonderful content!
FWIW: "misadventure" is when you do something for fun that you know has an element of risk (getting drunk at a tavern, in the example provided in this video [~16:00]), but then whatever you were risking actually occurs (falling down on your way home, breaking your skull, and dying, in this case).
Other examples would include most sports injuries: skiers don't expect to break their legs, scuba divers don't expect to get the bends, horse riders don't expect to get thrown, etc; but these are known risks and they do happen. Such instances are misadventures.
(I apologize if this is old news to y'all. I only learned it recently.)
now i can tell my dad he had a misadventure while skiiing (someone else crashed into him)
thank you for adding to my autistic hoard of trivia information and grammar
In other words, they went on an adventure and failed in some unexpected but not unreasonable or unusual way.
@@Llortnerof
Yup.
All those corpses on Mount Everest?
Deaths by misadventure.
Basically, an accidental death caused by a risk voluntarily taken by the deceased person. That would be the official definition of death by misadventure.
Lol the pic of Maxwell Sheffield was just perfectly Primed. I'm such a 'The Nanny' Fan.
Stow on the Wold is gorgeous
Was lucky to visit and have a walk around (if only for a day) several years ago
I absolutely loved this...food and history...instant like and subscribe. Probably going to try the recipes too.
I hope to heaven you meet up with JDraper in London! Two of my favorite infectiously enthusiastic history buffs.
I love Jenny Draper of London. She is entertaining, funny and smart.😀
Love J Draper!!!
That would be such a FUN collab tbh
Hopefully Max will take one of Jenny's tours - they can do a video together.
Today, on Tasting History with Max Miller, Max shows you exactly how to make A Modest Proposal stew with children! Thanks Max!
He was just kidding
"Then smite your meat." --Max Miller
I have always enjoyed your videos and recipes. Well done once again! Might have to make this for the next little gathering I have.
Absolutely love the idea of reviving the use of Smite! Think ill start using it myself...
As a native Dutch I noticed that we picked eyren (or eieren as we write it) over eggs ;) Great to see how English is one big cocktail of languages. Love the channel Max! Highlight of my Tuesday commute back home.
It makes sense that eyren was the word used in the south then as that is where the germanic settlers were compared to the Vikings further north with their eggs. England is a big cocktail of different invasions and migrations which explains the mess that is the language.
In German it's "Eier"
First, totally making this my character's favorite tavern meal in my Pathfinder group. Character runs his own tavern and I've had it be a running theme that I try to keep it extremely historically accurate.
Also hearing you say "smite the meat" made me imagine you cutting a haunch of lamb using a scottish claymore.
I absolutely forgot I was watching a medieval meal recipe video. That was a great history video and for that you’ve gained another subscriber.
I've been to the Porch House! Very cute. Loved my trip to the Cotswolds
Funny thing regarding the Alehouses. They still exist, in a form, in the eastern part of Bavaria in Germany. They are called "Zoigl", which is a Bavarian bastardization of the High German "Zeichen" meaning 'sign'. Named after that sign you mentioned being posted on the door of a house serving homemade beer. They are proper businesses now, usually opening up once or twice a month. They brew their own beer or otherwise sell small batch beers from local brewers. They offer simple, traditional meals and the décor is, as a rule, cozy. Lots of farm tools, paintings of pastoral scenes and so on. People sit wherever space is, regardless if you know the person next to you or not. If you are ever East of Nuremburg or North of Regensburg, ask a local if one is open nearby. It's an experience for sure!
Are they open year round or just seasonally? (I saw a lot of comments about the Besenwirtschaft which seemed seasonal, did I understand right?)
@@matthewblackwelder6487 Year round mostly. Each Zoigl usually publishes their own calender with opening times.
@@matthewblackwelder6487 If it is a true "Besen" (without a traditional gastronomic license) they are required by law to open for no more than four months per year, usually split into two (early spring and late fall). Opening a third time is also prohibited.
Channeling Paul Hogan - That's a knife!
I didn't expect a Crocodile Dundee reference 😂
Looks awesome!
Even I noticed that quote. Great!
This whole video was fascinating, thanks!
Outstanding! Love the History content! 👏🏽👏🏽👏🏽
Cornish Mead is incredible - Comes in various flavors (peach, blackberry etc.). There are a few meaderies left that are still kept in the traditional fashion. Staff all dress in period attire, they are effectively taverns with dim, cozy lighting and wooden pews with oak tables serving simple food like this with a modern twist. There are about 3 good ones left in England with two in Penzance that the locals keep on the down-low.
Sounds amazing. Creating this as a full time community in NC. With similar tavern feel...stew 9 days old... Healings and life is natural. Do wish we could invite SOME orcs and whatnot...for a little spice
Every time Max tastes his food, he is so wonderfully enthusiastic and seems to really enjoy it.
But I'm beginning to think that it's not the recipes that are good, but that Max is simply an excellent cook, making every dish an experience.
4/11/24 - Wow ! Fantastic stew ... Love your presentation
I stayed in Stow on the Wold when I visited England many years ago! Wonderful, picturesque, bucolic spot. So peaceful!
My great uncle was a groom in Stow on the Wold
Max is excellent at making unappetizing food sound great and my 10 month old granddaughter loves his voice. She just veggies out on the couch with me and watches the video.
some algorithm sent me here for my first viewing. I loved your story telling of inns, taverns and ale houses and the lessons in language.
and apparently so do over 2 million others (subscribers) . I joined as well.
lucky you, so many vids to watch- enjoy😊
I wish you were my history teacher when I was in high school ❤. Love your videos. I binge watch regularly lol.