Tasting history Explore the past through 4,000 years of recipes

Review by Booklist Review

Food historians often chronicle ancient recipes with a sense of awe and mystery, marveling at odd, antique ingredients and nebulous, perplexing directions. Not Max Miller. Delving deeply into ancient foods, Miller has scoured old documents to produce cogent directions for recreating ancestral dishes in contemporary kitchens. For today's athletes determined to emulate Spartan warriors' achievements, he suggests a "black broth" from 400 BCE. It's archaic but achievable, and Miller assures that this bloodenhanced soup actually tastes good. Roman Empire dishes depend in the present day on Asian fish sauce to replace classic garum. Elizabethan gingerbread with a quaff of mead came by more than a millennium later. Modern cooks will be surprised by ancient foodstuffs' reliance on sugar and sweet spices (cinnamon, cloves, nutmeg) that figure in fourteenthcentury lasagna. Samosas from the 1500s vary little from today's Indian appetizers. A great sense of humor tempers Miller's erudition and encourages curious cooks to serve up some of these historical foods to entertain families and guests and provoke dinner table conversation. The popularity of Miller's YouTube videos will create demand for this cookbook. Includes helpful color photographs.

From Booklist, Copyright (c) American Library Association. Used with permission.

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Review by Publisher's Weekly Review

YouTuber Miller offers modern recipes inspired by historical fare in his innovative debut. A brief history lesson prefaces each recipe, as with the original instructions for the Egyptian-inspired dessert tiger nut cake, which were drawn on the walls of the tomb of Rekhmire, a chief adviser to pharaohs during the 18th dynasty, or the recipe for mead, which notes that in Norse mythology, the beverage "bestows power" on the consumer. Many of the recipe titles bear entertaining names, as in "Farts of Portingale," an English dish of minced lamb balls that was served at a feast in 1504 to celebrate the appointment of the new archbishop of Canterbury. Elsewhere, a bread pudding recipe nods to the American Civil War doctor who wrote a nutrition guide for soldiers recovering in the hospital, and a raspberry rhubarb recipe is credited to a formerly enslaved Pullman porter. Throughout, Miller skillfully balances history with tantalizing recipes, and manages to make even ancient fare accessible with suggested ingredient substitions and an inviting tone. The result is a fascinating outing that will entice history buffs and home cooks alike. Agent: Jim Stein, Innovative Artists. (Apr.)

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Review by Library Journal Review

Miller, a widely successful YouTube personality, explores food and drink within specific time periods. Essentially, he teaches history through the lens of culinary offerings from Babylon circa 1740 BCE to 1914 Texas. This volume, his first book, codifies the contents of his channel in five chapters containing recipes from the ancient world, British Isles, Continental Europe, Near and Far East, and New World. He includes recipes from biblical times to just before World War I. Each chapter begins with a quote from a contemporary figure on a matter relating to the recipe, the history behind the recipe, and straightforward instructions for the food or drink discussed. Miller writes in an engaging style, and the book's production, including illustrations and photographs, makes this a visually appealing volume as well. The history surrounding each recipe is well researched and lends an appealing backstory for the accompanying set of instructions. VERDICT A wonderful contribution to the teaching of social history through the culinary pleasures of the day. Great for anyone who enjoys cooking or history.--Jacqueline Parascandola

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