Max Miller has examined important eras of history for his cooking show, Tasting History, resulting in very unique dishes. Q) What would you like to share with fans and viewers of your show?

Finding some of these old things people ate and were often revered and tasting them today, it's like, 'Uh... OK.' Even cakes.
Watch: 5 Favorite LGBTQ Chefs Get Cooking, A Taste for Travel: 5 Must-Eat Destinations This Fall. View Max Miller’s profile on LinkedIn, the world's largest professional community. MM: I just came across one of my dream recipes for mead. What would you consider the strangest recipe you tried? I’m getting ready to go on a vacation though so I plan to take a little time and think about what the book would look like. I got to see a bit of their process as I watched a trailer develop from version 1 to version 4, then 14, all the way up to the finished product that went in theaters which could be version 55B or higher. EDGE: How did "Tasting History" come to be, and is this your first outing producing a show? Even in the 14th century, others knew their relationship was more than just friends — it was referred to as Familiaritatis Obsceni. EDGE: Is it ever tough sourcing ingredients? Producing “Tasting History” has been one of the most rewarding experiences of my life and I almost didn’t do it because I thought it was a dorky concept and that nobody would watch. There are no recipes from the Viking era, but this is from shortly afterward in the 1200s. While Miller's fiancée, Jose, continued to work (also at Disney), Miller combined his love for both history and the culinary arts with a little inspiration from Food Network's Alton Brown's "Good Eats" to discuss and prepare ancient recipes rarely seen in contemporary culture including Elizabethan butterbeer, a Medieval cheesecake called Sambocade, a dessert dumpling from China's Ming Dynasty, and an ancient Roman condiment, Garum (the most popular episode to date, with over 1.2 million views). The YouTube series, which already has more than 320,000 subscribers, was launched during the COVID-19 pandemic after Miller, a Phoenix-born Los Angeleno, was furloughed from his film distribution job at Walt Disney Studios. All rights reserved. A) It helped me immensely. - September 21, 2020 03:01 pm EDT. Q) Aside from a vast knowledge of historical cooking, I also learned you love to sing! Food and history but taking neither too seriously. Q) Your videos focused on the cookbook The Forme of Cury were quite informative and fun to watch. I would love to make some of the more wild medieval dishes, like peacock, and when they would take a swan and cook it but add the feathers and everything back, so it looks like a living swan.

But if I had to choose, I think I’d go with barbecue. Prior to the release of Tuesday's episode, Miller provided PopCulture.com with an exclusive clip. By creating an account, you verify that you are at least 13 years of age, and have read and agree to the PopCulture.com Terms of Service and Privacy Policy, By John Newby

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