Here’s a link to the new compilation channel if you ever need to fall asleep to my dulcet tones - https://youtube.com/@tastinghistorywithmaxtopvideos?si=Qtf9XNdHooSbHIhX

The bit at 29:53 explaining how American cheese got its orangeness from the British reminds me so much of that anti-smoking ad from the 90s where the kid who got smoking yells at his dad "I learned it from you!" 😭

we (I) need more Silk Road recipes and history.

well for me, its actually the inverse, i'm a fan of history, and your channel made me really interested in cooking.
so you are trully building a great two way bridge between these two hobbies.

The "OMG" moment when you tasted the buerre blanc should be right up there with the hardtack "clack clack". Iconic!

This entire video can be summed up as "The main dish was pretty good, BUT THE SAUCE..."
Sauces are just the best part of any meal, right now I'm eating chicken fried steak with sausage gravy on top and that's what's really making it

I just want to say, Parthian chicken has become my staple Thanksgiving centerpiece, along with my version of Vitellian peas and a recipe for Roman-style fried rice that I came up with, frying the rice in olive oil, and adding in garlic, pine nuts, and kalamata olives. Every year, my family always asks the same question: "You're making Roman Thanksgiving, right?"

I remember when you started during COVID, found the channel and been here ever since

I had a history teacher who was so captivating with her history lessons that when the bell rang to change classes, no one wanted to leave. Your channel is that for me. I love everyone of your videos. They combine my two favorite things, cooking food and history. Thank you Max Miller!

I don't fall asleep listening to your voice. I crochet watching your videos. You contributed to 2 pairs of mittens, 3 hats,  2 ankle length and one thigh length  cloaks, my one stuffed animal ( a glow in the dark turtle),  and at least a quarter of several blankets, including the one we use in the winter, a few donated to the homeless,  and the one that my mother in law loves.
Thanks for the longer videos!

If you don't like mushrooms try mushroom seasoning. It's ground up dried mushrooms. You don't get the texture and it adds really nice savourines and umami flavour. I used to hate mushrooms. But really appreciate them as a 'spice' now

Your early videos were, in fact, great. You started out from Day 1 with really high quality as well as superlative content.

Happy Tuesday, fellow Tastorians

The Transylvanian chicken paprikash with polenta from Bram Stoker's Dracula was delicious! I have made it many times since.

The bewilderment I just experienced accidentally falling asleep to this video and waking up just at the right time to hear him say I a lot of people fall asleep to his voice. 😮

dude I watch your videos because I am super into food AND history!! like genuinly I love learning about cooking, the history of food, how it's been prepared in different places, food science, food chemistry, I literally love watching minute-food on youtube and food theory. ANDDDD  I love history, anthropology, the study of our origins, learning about different cultures, the stories of lives I have never seen or heard of.

I'm surprised people would only come for one of these! I came for both because this is exactly the kind of thing I love.

keep being you :3

One thing I really enjoy about the channel, unique among YouTube channels, is reading the comments. Your videos always prompt people to share stories of their family history with a food and what was going on around where their families lived at the time, how their grandparents ate it and made it and passed it on, and the way that foods cross borders and go back through time. The stories on your WWII videos especially, even if they are understandably harrowing to read.

IMO the biggest compliment a person can give a content creator is that they fall asleep to them. It means you're a source of comfort for them, not something easily gained.

Hungarian Goulash is so good. I used to live in Germany and I would watch F1 in an Hungarian owned bar, regardless of the time the race started. Before the race started, the owner would serve goulash. In return we bought his beer for a few hours. Regardless of the time.

I was the only non Schumacher fan in the bar, which was hard work because he was on the top of his game. Button did well though, and kept me in the game at the bar. Thank you Jenson.

A few years later I moved in with my Dad because he had Parkinson's and my Mum had died. I told him I was going to make him beef stew. As a dairy farmer born in 1928, he was never going to eat anything foreign, so I didn't tell him it was Hungarian Goulash. He thought it was very good, and put down the spices to my being abroad.

That seriously happens to me, sometimes. I can get so wrapped up in the history, I’m snapped back into the cooking part. I found this channel 4-5 years ago, and it quickly became one of my favorites. I shared it with my girlfriend, and all new videos are a must watch for us. And by sharing them on Facebook, I got my sister & brother-in-law hooked. Well done, Max Miller. You’ve got us as fans as long as you keep making videos.