I hope everyone has a wonderful holiday season. It's definitely my favorite time of year.
Signed Copies of the Tasting History Cookbook - https://www.tastinghistory.com/cookbook

This is the episode for everyone who falls asleep to Tasting History. Max even lowered the Time for History thump for better snoozin. Happy Holidays!🎄- Jose

Hearing Max talk about a goal of 1,000 subscribers when he’s now over 4,000,000 is wild — especially since I remember that episode!

My late husband, Stan, loved your channel.
He was a truck driver but I would joke that he missed his calling to be a chef.
This is my first Christmas without him and having this playing in the background brings me much comfort.
Wishing everyone a peaceful holiday season. 🎄-Jill R

You crafty man.  You know your audience won't be able to resist a 4 hour binge watching of your Christmas episodes.

Damn, I actually never seen a youtuber making compilation of old videos WITH something new added in it

Just putting in some timestamps because I don't think anyone did it.
0:29 Mulled Wine from 1845
3:42 Figgy Pudding (We won't go until we get some!)
21:30 Mince Meat Pies
35:00 Tusor Wassail
50:06 Victorian Sugar Plums
1:10:32 Civil War Fruitcake
1:29:30 Eggnog
1:45:13 Great Depression Christmas Pudding
2:01:06 Medieval GIngerbread
2:15:03 Medieval Boar with Black Sauce
2:34:19 WWI Christmas Pudding
2:51:08 More eggnog!
3:06:36 Hot Dr. Pepper from the 1960s
3:14:45 Hannukah Latkes
3:30:55 Christmas Panettone
3:43:42 New Year's Shortbread
3:58:32 Victorian Smoking Bishop

I really love that you added a little commentary before a lot of these videos. It just feels more interactive and less like you just threw up a bunch of videos and walked away from it

Your vision and professionalism are on full display here. The early episodes are remarkably consistent with the material you're producing today. You've always had high production values, and that's why you can put together a 4 hour behemoth with no noticeable differences from a year ago or five. Well done, Max! Your success is richly deserved. Christmas blessings.

i didn’t realize this was a marathon and just thought my youtube algo had hit a good streak

I don't know if I said when the Christmas Pudding video first came out? But the smell of laundry & cooking mixing isn't that strange. My grandmother still had a "Steamie" in the back garden. A shed, with a big copper bowl built into a bunker with a fireplace built underneath. This was used to do the laundry. For extra large Christmas puddings (or better yet a clootie dumpling) it was scrubbed out & the duff or clootie would be boiled in it. All the steam would bring out the scent of the soap flakes that impregnated the walls of the steamie, mixing with the smell of the cooking pudding. 🎄

OVER 4 HOURS OF MAX?! YES PLEASE! CHRISTMAS came early ❤❤❤❤

Whenever you make a gluhwein episode, I am going to cry (in a good way). I grew up in the USA, but my house always smelled like gluhwein around the holidays thanks to my dad and his best friend. My late and Youtube-illiterate dad LOVED your show, I can't think of a more perfect episode for me to watch with my family.

2:13 that is actually one of the funniest things I’ve seen out of any cooking video. Hitting a piece of ginger with a cartoony wooden mallet is genuinely cooking comedy gold lol

A 4 hr program? I think Im in heaven! We got piles of snow dumped on us in Michigan, so this is perfect for watching while snuggling in with hot cocoa!❤

Actually wassailing was done to whatever the farmers’ main product was. So for farmers with orchards, you sang to the trees. For dairy, they’d sing to the cows. For chicken farmers, they’d sang to the chickens, etc.

Max drinking mulled wine for 4 hours is certainly something people would watch.

My great aunt made fruitcakes every year as long as she was able. I remember her soaking the dried fruits in brandy, various wines, and even gin, one year,  When I asked her why the alcoholics, she said it was for flavor and as preservatives. She had two foot squares of linen that she wrapped the baked cakes in separately, and placed them in a set of tin boxes with tight lids.
The linen was soaked in which ever brand of alcohol she had used on the fruit. The tins were put on a shelf in her basement.
About every two weeks she checked them to see if the linen felt too dry; if she thought they were dry, she would dampen the linen with more alcohol and reseal the tins. She never cut a fruitcake until it had aged at least a year. My mother didn't like her serving us kids this cake because of the alcohol,  but my aunt told her the alcohol had all evaporated by the time it was cut.
After she died, we found 6 fruitcakes in her basement, looking perfectly preserved, hard as rocks. Dad joked for years about "fossilized fruitcakes", and whether they could have been "resurrected" by application of alcohol.

Tasting history is one thing I am thankful for

One thing to remember with wine is heating it really knocks the flavor out of your wine, so like they say, use a port or something with a strong wine flavor that'll stand up to the heat and spices. Nothing is sadder than seeing a delicate, expensive wine get obliterated in a mulled recipe.