Podcasts about tasting history

Today, Josh and Nicole are joined by Max Miller from Tasting History on YouTube to debate which place in time they'd travel back to just for the food. Who will have the best destination? Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

In Shakespeare's play, Macbeth, there's a famous banquet scene, with a huge food spread and of course, a few ghosts because what's a party without a few spectres, right? This scene is fictional, but it is based on a real historical person, the real King Macbeth of Scotland, and holding banquets in a castle absolutely happened. Here today to share with us what foods would have been eaten at the real banquet of the actual Macbeth is historical chef, and host of Tasting History on YouTube, Max Miller.  Get bonus episodes on Patreon Hosted on Acast. See acast.com/privacy for more information.

This week, we talked about Fantastic Four teaser, Godzilla Museum zip line, MultiVersus shutting down, On The Rocks Old Fashioned, Tasting History with Max Miller, Cowboy Kent, Gator Man cajun cheesesteak, Madden 16 Super Bowl prediction, Yacht Rock Documentary, A.P. Bio, Bloodsport Figures, the QoftheW, and more!   Salty Merch: https://www.teepublic.com/user/saltylanguagepods Our Patreon: Patreon.com/saltylanguage   Subscribe / rate / review us on Apple Podcasts!   Links: 1. Godzilla Museum https://godzilla.com/blogs/news/zip-line-into-godzillas-mouth-at-nijigen-no-mori 2. MultiVersus game shutting down https://www.ign.com/articles/multiversus-dev-calls-out-threats-to-harm-following-shutdown-announcement-i-am-in-deep-mourning-for-the-game 3. Fantastic Four teaser https://youtu.be/AzMo-FgRp64?si=sxNM-VJDrikFCvRE 4. On The Rocks Old Fashioned https://www.otrcocktails.com/ready-to-drink-cocktails/old-fashioned-cocktail 5. Tasting History with Max MIller https://www.youtube.com/watch?v=40MvjFaTVzE&ab_channel=TastingHistorywithMaxMiller 6. Gator Man Cajun Cheesesteak https://www.youtube.com/watch?v=GpD_mxwbJQg&ab_channel=BlackstoneGriddles 7. Cowboy Kent Rollins https://www.youtube.com/watch?v=HvTI-cCMeaU&ab_channel=CowboyKentRollins 8. Godzilla inflatable costume https://www.target.com/p/inspirit-designs-godzilla-x-kong-inflatable-godzilla-adult-costume-one-size-fits-most/-/A-93732778#lnk=sametab SUATMM Zombie Sailor Toys Bloodsport figures https://zombiesailor.com/blogs/news/new-bloodsport-figures-coming-april-2025 QoftheW: What food texture bothers you?   Visit us at: saltylanguage.com Apple Podcasts: https://podcasts.apple.com/us/podcast/salty-language/id454587072?mt=2 Spotify: https://open.spotify.com/show/3GnINOQglJq1jedh36ZjGC iHeart Radio: http://www.iheart.com/show/263-Salty-Language/ Google Play Music: https://play.google.com/music/listen#/ps/Ixozhhniffkdkgfp33brnqolvte Tony's YouTube channel: https://www.youtube.com/@allthebeers Bryan's YouTube channel: https://www.youtube.com/@IFinallyPlayed https://www.tiktok.com/@saltylanguage facebook.com/saltylanguage Discord:  https://discord.gg/NEr5Newk @salty_language / saltylanguage@gmail.com http://salty.libsyn.com/webpage  / http://www.youtube.com/user/SaltyLanguagePod Instagram/Threads: SaltyLanguage Reddit: r/saltylanguage Stitcher: https://www.stitcher.com/podcast/salty-language tangentboundnetwork.com Share with your friends!

Max Miller of Tasting History joins us to talk the Titanic sketch and breaking bones. Jason's latest book, We're Not Worthy, is the history of 90s...

Steelcan909 and Max Miller of Tasting History discuss youtube, history outside of academia, research troubles, and battling historical myths.  58min.

Max Miller has a hugely popular  YouTube channel, TASTING HISTORY, that explores the history of food and the way we have prepared and eaten food over the centuries. He caught the attention of Titanic Talk hosts Nelson and Alexandra because he's done a whole series on the food and menus on on Titanic - and has more episodes to come.We hear how he got started making food and researching food history and culture after watching the Great British Baking Show and being inspired by the backstory of the bakes in the early episodes. When the pandemic hit he turned his new passion into a very successful channel. If you love food and history and wonder about the dishes served on Titanic this one is for you.Tasting HistoryMax's Book - Tasting HistoryJane Austen on Tasting HistoryLast Dinner on the TitanicThe Great British Baking ShowGo to www.shipofdreamsfilm.com and subscribe to our newsletter and for links and details of 2024 screenings in UK, Australia and New Zealand.TITANIC TALK Official Merchandise now on sale HERET-shirts, hoodies, baseball caps and mugs - the perfect gift for your favourite TitaniacFor more information on where to watchSHIP OF DREAMS: TITANIC MOVIE DIARIES go toshipofdreamsfilm.comShip of Dreams on FacebookShip of Dreams on TikTokWatch TITANIC TALK on YouTube go to ~TITANIC TALK YouTubeInstagram @titanic_talk_podcastFacebookFollow NelsonInstagram @nelsonaspenTwitter @nelsonaspenFollow Alexandra Instagram @fstclsswmn Twitter @alexactwrdir...

In this special episode I'm trying something new. My goal has always been to make this podcast about the community for the community, and this is the first step in that direction. In this episode of Goblin Points I'm having a chat with TheNatureGM.LinksThe Nature Game Master blogLatest post justifying fantasy image as cover artRemarkable Inns & Their Drinks by Loresmyth"Tasting History with Max Miller" YouTube channelSupport the Show.Links and the script are available at https://goblinpoints.com/If you have any tips for next month's episode, send me an email at tips@goblinpoints.com.Intro/outro: "Future Gladiator" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

Since launching his YouTube channel four years ago, Max Miller has amassed more than two million of subscribers - all tuning in for his videos that fuse history lessons with a cooking show. Neither a trained chef or historian, Los Angeles-based Miller fell into the world of being a YouTuber when he was furloughed from his job at Disney due to the Covid pandemic. His videos, which are thoroughly researched and well-produced, span thousands of years and all four corners of the globe - and even delve into the outer space culinary experience. Some of his most popular videos include "Making Medieval Mead like a Viking", "Dining First Class on the RMS Titanic", and "Macaroni Cheese from 1845". Some of his recipes have even been collated into a cookbook, Tasting History: Explore the Past through 4,000 Years of Recipes, which was released last year.

Featuring Dumbledore's funeral and the end of the book Email us at restrictedsectionpod@gmail.com to tell us what you thought of The White Tomb or even what you think of us! We'd love to read your email on the show. Be sure to subscribe to know right away about new episodes, and rate and review! SUPPORT US ON OUR PATREON: https://www.patreon.com/therestrictedsection THANK YOU LOVE YOU BUY OUR MERCH: https://www.teepublic.com/user/restricted-section-podcast THANK YOU LOVE YOU IG: https://www.instagram.com/restrictedsectionpod/ FB: https://www.facebook.com/groups/rspoddetentioncrew/   Check out our other amazing Deus Ex Media podcasts! www.deusexmedia.org   This episode featured: Christina Kann https://linktr.ee/christinakann Haley Simpkiss Haley plugged Tasting History by Max Miller https://bookshop.org/a/97181/9781982186180 Sam O'Brien! Be sure to check out his podcast, Content and Capable https://www.deusexmedia.org/contentandcapable.html IG @sam.the.journalist https://www.instagram.com/sam.the.journalist/ Sam plugged Yellowface by RF Kuang https://bookshop.org/a/97181/9780063250833

I am THRILLED to bring you an interview with Max Miller, whose YouTube Channel is a gorgeously innovative but also accessible look at the local and global histories of food and recipes across time and place. There are equal parts cooking and history! I'll link his Titanic-specific episodes just below, as well as his video for 400-year old Buttered Beere, which we discuss at the end. I'm so grateful we got to speak about his love of Titanic, what inspired/inspires him to to create Tasting History, and the beauty in the "mundane" details our textbooks have so often left out. Thank you Max, for giving some time to Unsinkable!Follow Max Miller on Insta @tastinghistoryFind Max's Titanic-themed episodes here: https://www.youtube.com/playlist?list=PLIkaZtzr9JDlFDMpTL3Xyjbuj9I2yvZeIAnd find his Buttered Beere here: https://www.youtube.com/watch?v=ZlMhZvOX2psMake sure to grab a copy of his book, find it at a great price via my Bookshop storefront: https://bookshop.org/a/80949/9781982186180Support the showSupport Unsinkable on Patreon for as little as $1/month: https://www.patreon.com/unsinkablepodOr buy me a coffee!: https://www.buymeacoffee.com/labeadlesBuy Unsinkable shirts here!: https://www.bonfire.com/unsinkable-the-first-t-shirt/Support the pod via my Bookshop Storefront: https://bookshop.org/shop/unsinkablepodFind me on Instagram: https://www.instagram.com/unsinkablepod/Website: https://www.unsinkablepod.com

Bonne année ! Les politesses de mise passées (tant que le mois de janvier est pas fini, il faut souhaiter la bonne année askip), replongeons dans l'actualité. A savoir : avec la sortie (plus si) récente du biopic de Ridley Scott, et les célébrations (controversées) des 200 ans de sa mort il y a désormais... 3 ans... on s'est dit que c'était le bon moment pour parler de Napoléon dans La Grosse Bouffe. A fortiori parce que Thomas vient d'une ville napoléonienne, et qu'il en a des choses à dire.Dans cet épisode, nous parlons de Busta Rhymes, de spéculation virtuelle sur de la paille (???), de l'entourage du pape, des années Sarkozy et du CPE, de poulet (beaucoup), de mastication, de communes vendéennes, de l'application de l'architecture dans la pâtisserie, de la complexité de faire de la pâte feuilleté sans système de réfrigération efficace, de vin sud-africain, de faïence, d'artistes qui doivent travailler sur la pause déjeuner, de la seule chose que Talleyrand n'ait jamais trahi, de gens qui portent des noms de boulevards ou de stations de métro, du cours des vins de Bourgogne aujourd'hui (et que bon, hein, c'est n'imp), et de Winston Churchill.Parmi les quelques références faites durant ce podcast, voici les plus notables :Le Collimateur x Paroles d'histoire, La bérézina cinématographique : le Napoléon de Ridley ScottPhilippe Costamagna, Les goûts de Napoléon, Grasset, 2021Isabelle Bauthian et Raphaël Beuchot, A la table des empereurs, Mango, Le Lombard, 2019La gastronomie sous l'empire, conférence donnée le 12 juin 2015 par Jean VitauxEt cette vidéo (en anglais) de la chaîne Tasting History de Max Miller, sur le poulet MarengoLa Grosse Bouffe est un podcast dédié au manger et au boire. Les nouveaux épisodes sortent tous les 21 du mois. Retrouvez La Grosse Bouffe sur Ausha, Apple Podcast et toutes les autres plateformes de téléchargement de podcasts. Vous pouvez également nous suivre et glisser en DM sur Twitter à @la_grossebouffe, et nous écrire à lagrossebouffepodcast@gmail.com.  

On this week's episode, I have from the Youtube channel "Tasting History", Max Miller. Tune in as we about the origins of what made him start this channel as well as his New York Times best-selling cookbook "Tasting History: Explore the Past through 4,000 Years of Recipes (A Cookbook)." We also dive into the complications of trying to be successful on all forms of social media.Show NotesMax Miller on Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/Max Miller on TikTok: https://www.tiktok.com/@tastinghistoryMax Miller on YouTube:  @TastingHistory Michael's Online Screenwriting Course - https://michaeljamin.com/courseFree Screenwriting Lesson - https://michaeljamin.com/freeJoin My Newsletter - https://michaeljamin.com/newsletterAutogenerated TranscriptMax Miller:A lot of people are like, this feels like an old PBS show. Yeah,Michael Jamin:It's classier. Yeah,Max Miller:It is classier. And so I'm like, I don't think the thumbnail where I'm on there going, would, you're not going to, because the video is not going to deliver on that. That's not what the video is. And so then it is clickbait, and I hate thatMichael Jamin:You're listening to, what the Hell is Michael Jamin talking about? I'll tell you what I'm talking about. I'm talking about creativity, I'm talking about writing, and I'm talking about reinventing yourself through the arts.Hey everyone, it's Michael Jamin. Welcome back to another episode of, what the Hell is Michael Jamin talking about? Well, today I'm talking about as always, people who are doing creative things who have invented themselves creatively. And so my next guest has done just that. He's tasting history with Max Miller. He is the host, and tasting history is a really interesting channel. Well, actually I'll get to it, but he's got 2 million subscribers, which is gigantic on YouTube. So Max, welcome to the show. Thank you so much for joining me.Max Miller:Thank you for having me. Excited.Michael Jamin:I am so inspired by what you're doing. So basically your show, for those who don't know, it's a cooking show, but it's also, he talks about it's historical cooking, so what they made in ancient Greece or whatever, or what prisoners ate, whatever. And so it's also, it's cooking, but it's also educational, which I find it's such an interesting little niche you have, and yet it's blown up.Max Miller:Yeah, it's crazy. I actually always say I have a history show where I cook because it's really to focus more on the history than anything else. Well, tell me, howMichael Jamin:Did this all start?Max Miller:It started, well, it kind of started with a great British bakeoff. When that show first came out, actually before it even came out here in the us, I got obsessed with it and started baking everything that they had on it, and that's really how I learned how to bake. But they would always talk about the history of the dishes that they were baking. They don't do that anymore. And so I would bring my baked goods into work. I was working at Disney, the movie studio at the time, and I would bring in the baked goods and tell all of my coworkers a little bit about the history. And then one of my coworkers was like, you know what? Go tell someone else. These little anecdotes, put it up on YouTube, find an audience. And so that's what I did. Wait, were youMichael Jamin:Trying to pitch it to Disney? Is that why?Max Miller:No, no. It was more that I just needed something creative to do my job at Disney. I loved it, but it wasn't super creative, at least not my creative thing. I was creating stuff for other people.Michael Jamin:What were you doing then at Disney?Max Miller:I had been working in marketing, so I had worked on the trailers and stuff like that. And then in the months before the pandemic, really, I was working in sales, selling our movies to the theaters, which was actually a lot of fun and challenging, but not super creative in the way that I like to be.Michael Jamin:But tell me, so you're not familiar, you moved to LA for what reason thenMax Miller:To do voiceoverMichael Jamin:To be a voiceover actor?Max Miller:Yeah, I had been in New York doing musical theater for eight years, and New York is exhausting. And I decided, you know what? I need a slower pace of life. So I moved out here and I had a few friends out here and I wanted to do voiceover. I was always much more comfortable behind a mic than I was on stage or in front of a camera. And so I was like, okay, animation, that's the way to go. And so I did that for a little while. Did youMichael Jamin:Have much success at it?Max Miller:It's funny you ask. So in animation, no. I did a few little things and in commercial, couple little things, but where I ended up getting a lot of work was in audio books because I have the voice of, especially then of a 16-year-old boy. And so I was doing a lot of YA audio books. Interesting.Michael Jamin:See, this is so interesting. Okay, so you were an actor trying to get even more acting gigs and you must have become alright. It's good that you made some money doing voiceover for books, but it doesn't sound like you were as accomplished as you wanted to be. Is that right?Max Miller:Yeah, no, I mean, I always had to be working at a restaurant or I started temping at Disney, and then that just turned into a full-time job. But yeah, I never made a full living for more than six months at a time. I always had to call back.Michael Jamin:So you were, as I talk about this a lot, actors and writers the same thing. Help me get in the door, help me do the, everyone's always begging for an opportunity. Get me in, please let me, and then I guess at some point you just decided, I'm tired of asking. I'm just going to do something that I want to do. And this is what happens when you put energy into something, you created your own little thing and you blew up.Max Miller:Yeah, no, I mean that's the amazing thing about YouTube and TikTok and Instagram. You couldn't do this 15, 20 years ago, or at least you could do it. It was just nobody would have a place to watch you do it. Now, it's not easy, but it's available. It's an option.Michael Jamin:From what I see your show, everyone should again check it out. Tasting history with Max Miller, it seems like it's really well produced and it seems like this is a TV show, but it's free on the internet. That's what I see when I look at it.Max Miller:Well, thank you. All I notice is, oh, my lighting this week was terrible or, oh God, there's a typo on the screen. I only notice all the mistakes that I make. ButMichael Jamin:Do you shoot this? It's in chat in the kitchen. Is the kitchen in your house?Max Miller:Yep.Michael Jamin:It's your kitchen and it's lit. Do you have a team helping you or you doing this all your own on your own?Max Miller:It's all me. YouMichael Jamin:Have no one helping you.Max Miller:I don't want to say no one helps me because my husband does the subtitles and he reads all the scripts beforehand to make sure that it's coherent, because once in a while I'll say something and he's like, what is this? And I'm like, everyone knows what that is. And he's like, no, everyone doesn't. So then I fix up. What aboutMichael Jamin:Editing and stuff?Max Miller:So I just in the last couple months brought on someone to help me with some of the editing. I still end up doing all the images and a lot of that, but she's fantastic and has cut down the major part of the editing for me because that was, I mean, I would spend 15 hours, 12 to 15 hours each episode just editing. And now it's maybe four. AMichael Jamin:Lot of that. Now you use a lot of time, I imagine, to research and to prep and to practice these recipes you're doing. Is that right?Max Miller:Yeah, research is definitely the most intensive part. It's also my favorite part though. It's probably depending on the episode, anywhere from 12 to 20 hours of research and then kind of crafting the script.Michael Jamin:So this is your full-time job now? This is how you make your living?Max Miller:Yes.Michael Jamin:Fantastic. It'sMax Miller:More hours than I've ever worked in my life,Michael Jamin:But I mean, you're great at it. You're great on camera. The content is very interesting, very engaging. Sometimes you take it in the field, which is a great write off. It's an excuse to get out of the house and shoot something on the field, which is great. Exactly. Have other opportunities come from this unexpected opportunities maybe?Max Miller:Yes, absolutely. One I'm not actually allowed to talk about, but it'll be something on the standard actual television, so that's exciting. And then the other is I wrote a cookbook, and that has done immensely well. It was on the New York Times bestseller list, which was something I never really expected that I would be on.Michael Jamin:Did they reach out to you? Did a publisher reach out to you or did youMax Miller:Yeah, they reached out to me shortly after I started the channel. Actually, I think it was about six months in. It was somebody who had watched my Garam episode and said, we would love to do this as a book. And it ended up being kind of rough because she was super excited about the project and she knew the channel, and then she got laid off. So I got transferred to another editor who has been absolutely great, but he didn't really know what to do with me. He did cookbooks. And I was like, well, this is a history book with recipes in it. And he's like, okay. So it took a little time to kind of figure out exactly what we were doing, but it ended up working out. ButMichael Jamin:This is interesting because most people will approach a publisher, please, I got a book by my, but when you build it yourself, it's the other way around, and it's just so much make them come to you, and it's because you put the work in first. And how big was your channel when they first reached out to you?Max Miller:Not huge. Maybe in the 200 to 250,000 subscriber, which is actually really big, but not where I am now.Michael Jamin:What was the first video that you blew up on? What was that?Max Miller:Rum? So I started the channel the last week of February, and this was, I think the third week of June. That's fast. It wasn't that long after starting. It was because it was covid and nobody had anything to do, but watch YouTube videos. I had been getting a few thousand views on my videos, which I thought was stellar. This really wasn't supposed to be a thing. And then within a week it was at almost a million views, and I had jumped from 10,000 subscribers to 150,000 in a week.Michael Jamin:Wow. Wow. Now, I guess you can't talk about, obviously you can't this project, this network project, but what about acting opportunities and I mean, you're a face now, you're this guy, people know.Max Miller:Yeah, I mean, when it comes to acting opportunities, everything right now is acting myself. And I'm sure that if I went out and auditioned, maybe I could get something, but I don't have time.Michael Jamin:Time.Max Miller:This is what it is. And really at this point, if I did something acting wise, I'd probably want to go back to musical theater, which was my first love and do some shows. But wow,Michael Jamin:I wouldn't roll that out. I mean, you keep on building your audience and I certainly would not roll that out. I mean, what is fame? Are you getting recognized now or what's it like for you?Max Miller:I am. I actually just got recognized at Costco today. Really? Yeah. It's funny. I get recognized very seldom here in Los Angeles because I think everyone sees people out all the time. But whenever I go anywhere else, I always get, which is pretty awesome. Even in Greece, really? In Greece, I recognized every day in Greece by people who watched this one video when I did this Spartan blood broth video. Everyone in Greece, I swear, has seen that video. So that's how they all knew me. I wonder if it's awesome.Michael Jamin:I wonder if fame for people like you is different than movie actors or TV actors in the sense that you're this friend that they watch on the Or what do you thinkMax Miller:It is more of that? I mean, I don't know what it's like for Beyonce, but I know for me, I do get a lot of people who it is, we already have a relationship and that we're good friends because we hang out for 20 minutes every Tuesday.Michael Jamin:But not only that, they're probably looking you on their phone, which is this, it's not even the TV mean to me that famous is such an interesting thing. I worked with obviously a lot of actors, but they create, when you're an actor, it's the character that they know. And sometimes they have a hard time differentiating between you and the villain that you play. It's like, that's not me. But with you, it's different. I think it must be very different. You're a friend, I think, right?Max Miller:And I mean, in the show, that's me. I'm not playing character at all. It's just this is how I am. And so it does create a bond. I guess you do get to know. It is so much more about the creator. There are other people who have maybe started to kind of do what I do or that were already kind of doing what I do slightly differently. I'm not the first person to cook historical food by any means, but I'm me doing it and they are them doing it. And so it will always be different. People are like, oh, they're coming for you. No, there's so much room for everyone because everyone is an individual. And b, Dylan Hollis approaches historic food in a very different way. I don't know if you know him, but he's on TikTok. He's huge. He's fantastic. He has a great cookbook out, but his personality is his personality, and mine is mine. And even if we covered the exact same topic, it would be done in such a different way.Michael Jamin:Was there ever any imposter syndrome on your end? I didn't go to culinary school. I'm not a this or thatMax Miller:Every day. I mean, the fact that I have a cookbook out is insane. Yeah, no, there is both on the cooking end of things and the history end of things, because I'm not a trained historian either, really. The show is just me reading things that I thought were interesting and me fumbling my way through the kitchen until I come up with something that I think was what the recipe was trying to get at.Michael Jamin:Yeah, I mean, a lot of times these recipes as I look at 'em, they just say what the ingredients are. They don't say the proportions. They certainly don't say the temperature was cooked at if it was cooked in middle Ages. And so you're just going by what you think it should be.Max Miller:Yeah. They're all vague sometimes to the degree of, you can't even tell if this is a bread or a soup, kind of vague. But with context clues, you can't just read the recipe. You have to read other things usually in the cookbooks or other cookbooks from the time. And then leaning on other historians and scholars who have done work for years and years, you're kind of able to make an educated guess on a lot of things. But that's all it's ever going to be.Michael Jamin:But can you tell me how food dishes have changed over the centuries? Are we using way more sugar now or something?Max Miller:Oh yeah. Yeah. And I mean, partly because our pallets have just changed in a way, at least here in the United States, but also because it's so much cheaper. In the Middle Ages, they loved sugar, but it was being grown in Indonesia or India, and so it had to come a long way. And then it had to be refined to become white sugar, which was an incredibly lengthy process and incredibly expensive and really only done in one or two places in the world. So a little bit of sugar was like it was buying a Lamborghini and showing off your wealth. So most people didn't get it. Whereas then you get to the 18th century and all the poor people are putting sugar in their tea. Oh, really? And so the rich people were like, we don't want that in our food anymore. We're going to go with fresh ingredients instead.Michael Jamin:Oh, really? Really? Yeah. How interesting. And then that's another thing, processed food is so relatively new and obviously, was there any kind of version of processed food historically before modern age?Max Miller:I guess it depends on what you mean by processed.Michael Jamin:I don't know. Something that was, I don't know. What does it mean to be processed?Max Miller:If you take corn and make it into cornmeal and mix Alize it, which is a laborious process that needs lie, and you're boiling it and then grinding it in a certain way, the Aztecs did that. So it's been done and far before them thousands of years. So that's a process. Making sugar into white sugar is a lengthy process, but that's been done for hundreds of years. Well, no, thousands of years. So is it a Stouffer's microwave meal? No, but we have had processed food for forever. It's just a different process.Michael Jamin:What do you think when you cook it? I imagine the biggest problem, this is why a cooking show will never work. This is why I'm an executive. No, this is why it'll never work, is because people can't taste it. And yet obviously it does work. And so how do you get over that hurdle when you're done with a dish?Max Miller:I mean, I think honestly, visually, people aren't able to kind of feel like they know what something tastes like just by knowing all the ingredients that are in it and then seeing it visually, whether that is correct or not to say, but that doesn't mean that the enjoyment isn't still there. And then I taste it at the end of the episode, and I try my best to describe it, but my descriptions skills are not the best, especially on the fly, because usually when I'm tasting something on camera, it is the first time that I've ever tasted it. I only make the recipes once. So unless something goes horribly wrong, it's the first time that I've tasted it. And so right then coming up with words of how to describe it, I'm not the best. It's something I'm working on, but it doesn't seem to harm things.Michael Jamin:But I'm a little surprised when you say it's you alone in the kitchen. You have a couple of cameras, you turn 'em on, you hope they're in focus, and you run in front of the camera. I'm surprised you don't have a director, I don't know, giving you, helping you more joy on your face or something.Max Miller:So it's funny you say that. Every Jose, my husband focuses the camera right before I shoot to make sure I'm in focus, because so many times I've filmed an entire thing and I'm not, so he focuses the camera hits record and then says high energy, and then leaves the room. And so that's the direction that I get at the beginning, high energy. And often in my script, I will write in more energy, more energy, just because you do need a lot of energy on camera to come through. YouMichael Jamin:Do. People don't realize thatMax Miller:When you're really just being yourself on camera, it comes across as super flat.Michael Jamin:Yeah, it's a heightened version ofMax Miller:Yourself, have to remind myself.Michael Jamin:Right. And so actually, I had a lot of thoughts about that, but I wonder if this is an opportunity for you to do even, I don't know, like a live show, I don't know, cooking. I don't know. Is there something like that that you're thinking about exploring orMax Miller:So yeah, I actually have thought about doing live shows simply because one of my favorite things to do is meet people who watch the show. It's a very insular kind of life. I work alone. I do everything pretty much all at home alone. So meeting people who watch the show has been really exciting. And on book tour, I got to do that really for the first time. And so I think doing a live thing where I cook and talk about the history would be great. The only thing is I am a really messy and slow cook. I'm not Julia Child who used to do it all live every week. I couldn't do that. SoMichael Jamin:You have two versions. You got the messy version. And oh, by the way, I did this earlier. Here's the real version. I mean, I think people would know that would be kind. You know what I'm saying? They don't understand.Max Miller:Yeah. Yeah. I don't know.Michael Jamin:You don't know. Is it hard for you when you watch your video, I guess when you're editing, you watch everything, but now that you're not editing it, what's it like for you even watching yourselfMax Miller:Really once it's out,I never watch 'em again. And it's not necessarily that I find it hard to watch myself. What I find hard is when I do go back and watch older videos, it pains me to see, I'm proud of how far I've come, but it pains me that I was ever not where I am now. And that comes with the technical aspects, the lighting, the sound, all of that. But really more than anything, it's my script. Writing has just become so much tighter. How I go in depth on the history has really changed. So eventually I want to go back to some of the earlier topics that I talked about and redo them because I'm like, I talked about the history for three minutes. I've got 20 minutes of content to do. So peopleMichael Jamin:Don't realize that sometimes they think they're afraid of putting themselves out there because they're going to suck and you are going to suck. That's why you keep doing going to, yeah. Oh, it came in my head and just lost it. Oh, I know what I was going to say. Do you feel this pressure, I mean, you do one a week, right?Max Miller:Usually once in a while I'll do two, but usually once a week.Michael Jamin:Do you feel this incredible? It never ends. It never ends. Is that a burden? Is that something you struggle with or no?Max Miller:Yeah. Yeah, it is. Because it is. Every weekend people are like, well, you could take a week off, but one YouTube does not. They say they don't mind that, but they do. The algorithm does. And two, for me, I feel like it's going to be like the gym. If I take one day off of the gym, I'm probably going to take two days off, and that'll be a week. And I think if I miss one episode, I'll be like, oh, well, I'll do that again next month. So every Tuesday, I can't think too, too far ahead because it does get kind of daunting. It's like, oh my gosh, when will I run out of ideas? And when I go on vacation or take a trip somewhere, getting those videos ready ahead of time, my friends, and they don't see me for weeks at a time because I'm working from 7:00 AM until 9:00 PM seven days a week for the two weeks before I go on vacation.Michael Jamin:It's that much work. Really. Yeah,Max Miller:It is. I work probably 10 hours a day with breaks of petting the cats and going to get lunch. But it's all day and it's pretty much seven days a week in some respect. Even if I'm not working on an episode per se, I'm coming up with ideas for other things. I'm going through my emails. It takes me months to respond to an email or going on Instagram and cleaning up that and Facebook. There's just so many different aspects to it that there is no time that I'm not somewhat in tasting history mode.Michael Jamin:When you say cleaning up Instagram, what does that mean?Max Miller:Going through comments, going through messages.Michael Jamin:Now I'm going to get to the real stuff. So when you say going through comments, is any of it haters? Are you dealing with any haters?Max Miller:Very rarely. I have a really positive audience, but they come along and there's a fair share of well actually going on. And I think anytime that you share facts of any kind, you're going to get that because especially with history, there's so much up for debate. There's so much vagueness in history that you can't ever please everyone. Do youMichael Jamin:Respond to them? How do you treat it?Max Miller:Once in a while, I will. If they're polite, then I will. If they're not, then I don't, because usually it's like, well, they're having a bad day. You know what? I've watched your channelMichael Jamin:That's asking, that's why I want to know how you do it. Because it's hard.Max Miller:It is really hard. And when I first started, a mean comment would ruin my week. I would dwell on it. I get a thousand good comments and get one bad one, and it just all week. And I'm like, should I change how I do my entire show based on this one person's opinion? Maybe now it ruins my hour, and then I usually forget about it.Michael Jamin:Do you leave it there? Or, oh, go ahead, please.Max Miller:So sometimes I do, but a lot of times I don't, especially it, it's really just mean. Or if there's any kind of racism, homophobia or anything like that, which does happen, I get rid of it. But if it's more of just a critique of any kind, I'll usually leave it.Michael Jamin:Do you block these people or No,Max Miller:I only block people if they are being truly vile. I don't need them in my audience. I also have a secret weapon, and that is my husband who actually does go through all of the comments and gets rid of most of the mean ones before I can ever see them.Michael Jamin:But he doesn't respond. He doesn't engage, or does heMax Miller:Not with the mean one. No. He just gets rid of 'em. He engages with the positive.Michael Jamin:Right. People don't realize it. I mean, it really is. It's one of these weird things where you have a voice, you now have a platform, you have a voice, but in many ways, you can't use it. You can't respond it. It's just that you just can't, can't.Max Miller:It's never going to do any benefit. Really though there have been times where I have responded, and especially if somebody tries to correct me, and I'm not always right. I've made mistakes. That's just the nature of putting stuff out there. But if I know I'm correct and they try to correct me, I'll respond and say, Hey, actually they did have sugar in the middle ages. And very often, even if it's a nasty worded comment, they will follow up being uber apologetic and like, oh my gosh, I'm so sorry. I don't know why I came across that way because most people, and myself included, when you're on your phone or whatever, whatever crap comes to your brain goes onto the phone and it's gone. And then you don't think about it anymore. But when I get it, it's all I think about.Michael Jamin:But I disagree with you. I'm guessing the fact that you've been doing this so long with your channel, I bet you don't leave any kind of comments that are even remotely negative now.Max Miller:No. No. I do not. What comes, but sometimes when I'm responding to comments, I don't necessarily even think about the response. And it's not that I'm responding in a negative way or mean, it's just I will respond to 10 comments and realize I was on autopilot. I wasn't even really reading necessarily what, and so I got to take a second and be like, they took time to comment. I'm going to take time to read it and respond. Granted, I only respond to maybe 1% of the comments, but those comments,Michael Jamin:Isn'tMax Miller:That interesting? I try to actually respond.Michael Jamin:I'm curious to how you think this whole thing, and it hasn't been that long. It's only been, what, two or three years your channel has been up?Max Miller:It'll be four in February.Michael Jamin:Four. Okay. Wow. Okay. So how do you think it's changed you as a person?Max Miller:I've always had a good work ethic, but now it is a little just, I have a very good work ethic. I don't want to call myself a workaholic. I do take breaks to play with Lego and stuff, but I really hold my, because nobody else is going to hold me accountable. So I just have to really hold myself accountable. This is not the first creative endeavor I've tried. I worked on a book for a while. I worked in animation, making my own cartoons for a while. I was doing all this other stuff, and once it didn't work out or whatever, I'd get frustrated and I'd stop doing it. This is the only one that I've stuck with no matter what. It's just like you got to put out the work. Even if I get to sit down in my computer one day, and this happens every week and I have no ideas, and I'm looking at a blank page, and I'm like, I don't know what next week's episode is going to be. I just sit there until it comes to me. And that is not how I was when I worked on some of my other projects. It was like, if it doesn't come easily, I quit.Michael Jamin:Yeah. Are the animations the yours then, in your show? Do you do all that then?Max Miller:Yeah. I mean by animations. Well, I don't know the words coming up on screen. Well,Michael Jamin:I thought I saw other stuff, but no. Why are you not adding animation then?Max Miller:So there are two things that I didn't animate. So when the show first started, I animated the opening segment and the time for history, little interstitial. But a couple of years ago, I hired someone to do a better job, and so they did those. I don't do the animations because animation takes, it takes forever. And really, my most valuable commodity now is my time. And so if there's any way to make stuff go faster and keep it quality, I'll do it.Michael Jamin:Now, that's an interesting question because there are ways that you could do this with less quality, but you're not tempted to do it.Max Miller:I don't want to say I'm not tempted, but I haven't, and I don't think I will. I'm often tempted, I think that I could find editors to find images for me, I have tried. It's been far less quality. I've hired people to help with scripts, and it just hasn't worked out. And I don't want to say I'm the best. I'm the only one that can do this. I know that's not the case. I'm sure that other people could do it. It's I'm not great at, I'm not great at giving up control because it's my thing and I know exactly how I want it to be. And could I get out more episodes if I gave up that control? Yeah, probably. But it's doing so well, I guess I don't need it to, I'm fine having one channel and having it do as it's doing. People are like, well, you should be doing this project and this, and you would have time to do this. And I'm like, yeah, I would. But I like what I'm doing. I'm really enjoying my life right now. SoMichael Jamin:Was it hard for you to quit your job and to do this full time?Max Miller:So I didn't have much of a choice, so I can't say that it was hard because I started the channel in the last week of February, 2020, and I was selling movies to movie theaters.Michael Jamin:Okay.Max Miller:So by the second week of March, I no longer had a job. I was technically still employed by Disney, and they continued to pay for my insurance and everything. By the time they said, Hey, do you want to come back? It was April of 2021, and the channel had taken off. And so I was like, Nope, I'm going to do this. It's not a sure thing, but my husband was still working for Disney, and so it's not like we would starve if I failed. So I mean, it was a hard decision in as much as I loved my job at Disney and I really missed the people that I worked with. I still miss people. I miss having coworkers. But when it came to, I knew that this was going to work. You did? I just did. Well, itMichael Jamin:Kind of already was though. I mean, that's the thing.Max Miller:Yeah, no, it kind of already was. And I think I knew that I had a list of hundreds of ideas ready to go, and I knew that I was getting better. And so I thought, well, if I've gotten this much better in a year, I'm going to get a lot better in another year, in two years. So,Michael Jamin:Hey, it's Michael Jamin. If you like my content, and I know you do because listening to me, I will email it to you for free. Just join my watch list. Every Friday I send out my top three videos of the week. These are for writers, actors, creative types, people like you can unsubscribe whenever you want. I'm not going to spam you, and the price is free. You got no excuse to join. Go to michaeljamin.com/. And now back to what the hell is Michael Jamin talking about?What about collaborations with people? Is that something you do? I didn't notice any.Max Miller:I've done a, I have a couple actually coming up that I'm doing. I don't do that many, partly because like,Michael Jamin:Hey, look, who's in my kitchen this week?Max Miller:Yeah, I think I watched one of your episodes in the last couple of weeks was with someone, young guy on TikTok who said, collaborations are the way to grow. That's not the case with my kind of channel. To a degree, it can, but that's just not, with YouTube. It's not as important anymore. It used to be, but not as much anymore. But also it's a lot more work.Michael Jamin:Oh, is it? Why?Max Miller:Well, from a technical aspect, I have trouble setting up one microphone alone, two microphones. I have trouble. I film in my kitchen. I know where everything is going to be. So if ever I have to film in any other location, it's a nightmare. And you have to, when I'm writing a script, I'm writing it for me. So when I bring in a second voice and I don't know what they're going to say and everything, it's so much harder. Nothing in my show is off the cuff. I have scripted it down almost to the word. Are you on a teleprompter then? No. So when I'm speaking, it is somewhat off the cuff. It's not word for word what's on the script, but I write out the script word for word. I'll read a paragraph, I'll remember it, and then I'll regurgitate it to the camera. But changing the words ever so slightly, so it comes across as if it's the first time I'm saying it. But no, I'm not on a teleprompter. I don't think I could be. I don't know that it would come across as realMichael Jamin:For me. Are you doing multiple takes then, or what, or no? MultipleMax Miller:Takes many. Many takes many. Yeah. Especially because I do trip over my words and everything. There are often times a lot of foreign words and complicated names and dates and everything. So I'm always kind of having to look down at the script to remember what I'm saying. And that is what my new editor is editing out. I'll give her an hour and 20 minutes that needs to be cut down into 18 minutes because of all of the mistakes that I've made. And thenMichael Jamin:You'll give her notes on that cut and use a different take, or No.Max Miller:So usually whatever the last take I took is the take that I want. Once I've got it right, I'll move on. And she has my down really, really well. So there are very few comments that I have to give her, and she's super fast, so she turns it around literally three times faster than I ever could. It's pretty astonishing. So it's so far, it's been a great help.Michael Jamin:It's so interesting because like I said, it really looks like, I'm surprised that you said you're the only one. It looks like a TV show. It looks like there's a bunch of people helping you out. And so are you monetizing mostly through ads on YouTube or it's selling your cookbook? Do you do that?Max Miller:Yeah, I mean, ads is definitely the number one spot for me. And then I have cookbook, I do sponsorships. I have a Patreon. Oh, IMichael Jamin:Saw that. That's right. The Patreon, which is so, it's so interesting. Now. That's the problem with Patreon. You have to think of additional bonus content that you charge people for that you're not putting in your show, and yet you're putting so much in your show. What's bonus?Max Miller:So there isn't a lot of bonus content on my patron because everything does go, luckily, my patrons, they know how much is going into each episode, so they know that I don't really have time. What's the advantage there? I have other things. The main thing is we do a monthly happy hour, we make a cocktail and we do a Zoom happy hour,Michael Jamin:InterestingMax Miller:People that actually take advantage of it, which is, and I send out little gifts every few months, magnets and stuff that are associated with the show, stickers, things like that. But one thing I do do is with the first cookbook and with, I'm working on a second, they help me with the recipes. So I give them the recipes and they help with the testing. And so we have just a lot of back and forth, and they're just so helpful andMichael Jamin:Oh, wow. So it's moreMax Miller:Of a relationship that grows with the patrons.Michael Jamin:And so you get a handful of people on Zoom and you just chat for an hour or so. And these are basically huge fans. They're just huge fans. That's what they are.Max Miller:And it's cool because when I was on book tour, I would actually get to meet some of them in person. They would live in the towns. When I was in Dallas, we actually did a real happy hour and had 20 patrons get together, and we just all went to a bar and had drinks and hung out. Isn't thisMichael Jamin:Crazy? I mean, isn't this crazy?Max Miller:It's surreal. Surreal. Yeah.Michael Jamin:It's so interesting. And when you put up your page, it's such a creative way to make a living. You didn't know any of this when you started your, you been like, I don't know what I'm doing on page. And then you just figured out what my Paton account was going to be.Max Miller:Yeah, no, I mean, I actually had to have a viewer tell me about Patreon. I didn't know about it. And they were like, you should be doing this. And I was like, oh, okay. And there's been a lot of that. I've actually learned a lot from my viewers. It's interesting. Patrons and non patrons. I say that when people give me critiques, I don't often take 'em, but sometimes I do. Especially early on. There was one person who wrote me an email, and it was really critical. And it was really long it, it was absolutely in the spirit of, I know how you can do this better. ButMichael Jamin:It was also unsolicited.Max Miller:It was unsolicited. I had only been doing it for two months. It broke my heart. It was horrible. And yet, I thank that person so much because everything that person said was spot on, and I put those into practice and it made the show all the better. So even when it's unsolicited, even when it's mean-spirited, he was not at all. But even when it is mean spirited, that doesn't mean that they're wrong. And so sometimes you've got to listen and say, Hey, maybe I can improve in this way. And then sometimes you got to say, screw you. And it's knowing what to take and what not to take. That is honestly the hard part becauseMichael Jamin:How did he know? What was the basis for his expertise when he gave you his opinion?Max Miller:I have no idea. Right. I honestly have no idea. Was he just someone who watched a lot of videos or was he someone who made videos? I kind of feel like he was someone who made videos or was maybe someone who had been in directing or editing, because his advice was very technical. It was stuff that if you had never been involved in being on camera or watching people on camera, you wouldn't know. And then some of it was storytelling. I mean, it was lengthy. I think if I had printed out, it would've been seven or eight pages.Michael Jamin:Interesting.Max Miller:And he was spot on. And I've had plenty of other people be spot on about things. And then sometimes, most of the times they're not, most of the times they don't know what they're talking about. Like I said, they have no expertise or whatever. And then there are times where it's like, yes, you're right. But doing that would either be too expensive or too laborious or all sorts of things. I mean, you get things, people being like, you should redo your kitchen.Michael Jamin:Oh, yeah.Max Miller:Oh, okay.Michael Jamin:Yeah. Thanks.Max Miller:I'm going to be, but not because you told me. Right.Michael Jamin:But if you do, that's going to shut down your chae for a couple months.Max Miller:Yeah, I'm trying to figure that out. I might end up going and filming at all my friends' kitchens. So for two months you'll get an episode in different kitchens.Michael Jamin:That's a good idea. If your friends, they're up for it, butMax Miller:They've allMichael Jamin:Agreed. And would you put them in it too, or no? Too hard?Max Miller:No, probably not. Yeah, it's too hard.Michael Jamin:Okay. It's so interesting when you talk about Patreon, because people have asked me, are you going to do that as well? It just seems like another thing I have to think about and almost another burden I have to worry about. Once a month, I got to worry about once. What else am I going to give people? What am I going to mail people? What magnet it is something to think about. And then I felt like, is this going to be a burden on me? I'm worried about burdens.Max Miller:Yeah, no, I get it. And I think if I was where I'm at today, I probably wouldn't start at Patreon, really, because are you doing it for, you need the income or are you doing it for other reasons? And so that's the question.Michael Jamin:Well, the question is really, and I'm sure you think about this, it's like you're building a fan base. You're building your tribe of people who will support whatever project you do next, whatever. You don't know what your next thing is going to be five years from now. But it's great to have a super fan base and Exactly. And that's kind of, I mean, is that the reason why you have a Patreon? I mean,Max Miller:That's why I have one. And honestly, so when I do get those mean comments, or when I get down on myself and a video doesn't perform well or any reason, I have my Patreon patrons who are there to boost me up and give me, because like, oh, this video didn't do well or whatever. But it's like, but these people support me so much that they are willing to part with their dollars to support me. And it is not just about the money. It is about their fervor. But areMichael Jamin:You checking in with them once? I mean, other than the monthly call, are you checking in with them on a daily basis or what areMax Miller:You No, not daily. I post on there and everything, and I'm trying to get better and nurture that a little bit more. One thing I'm trying to do, especially in the new year, is have more ways to connect without my making more actual content. And that is going to be with the cookbook. And so we're figuring out ways where I can show them a bit more of the behind the scenes ofMichael Jamin:People like that. Do you have a newsletter as well?Max Miller:No, I don't. I'm actually, I'm almost ready to finally hit publish on my website that I've been working on forever and ever. And there'll be a newsletter, a way to sign up, even though there is no newsletter at the moment, because it just comes down to I have no minutes in the day, so I'm always having to choose. It's like, do I want to start a podcast or do I want to work on more videos? Or do I want to do more shorts for YouTube and TikTok and Instagram? I can't do it all. Do I want to write another cookbook? I can't do it all. So I'm having to pick and choose, though. A podcast is something I would like to do in the new year as well.Michael Jamin:And a cooking podcast or no? Or just a new No, what would it be?Max Miller:It would be more history focused. All the history that I can't talk about on the show, because I can't figure out a way to tie it into food. It would be more of that and more conversational, not quite as produced, not as scripted. More telling a story, interviews, talking to other historians, to people who are in it. Episodes where me and my brother who can just talk forever. We each read some history book and then just kevech about it for an hour. So that's what I want to do. And that again, is more about building community, giving people more of that stuff without, it's less about the money and more just about building that audienceMichael Jamin:And hopefully, yeah, so you're doing it the right way, obviously. Who would've thought, I mean, when I look at your two millions subscribers, that's nuts, man. I mean, you understand that. A lot of TV shows that don't get a fraction of that. They don't get a fraction.Max Miller:I was talking to someone recently who has straddled the world of YouTube and television, and YouTube is still, social media rather, is still very much kind of the redheaded stepchild and it's traditional publishing. And traditional TV gets so much more clout, but this is actually where the dollars are, and this is where the community and the fan base is. This is still important, but he was like, do I put in two years of working on a TV show or do I put in two months of working on more YouTube videos? And the end result ends up being pretty much the same. And I own this. Netflix owns this.Michael Jamin:Interesting, because I was talking to a very big YouTuber who I know well a couple of weeks ago, who was pursuing, he's huge on YouTube and was pursuing some TV opportunities. Why am I doing this? It's just for validation. It's not for money, it's not for creativity, it's not for control. It's just for some stupid validation that I'll never get. Anyway. So how am I doing it?Max Miller:It's absolutely true. I mean, it's funny with the cookbook, you don't make a ton of money in cookbook sales unless you're Martha Stewart. But lemme tell you, my parents were far more impressed that I had published a cookbook, really, than my YouTube channel, because there's still a place for it. It is still important, and there is still that kind of legacy media thing about it. And I'm glad I did it because now I have a book that will get to always sit physically on a shelf, even if all digital stuff dies away from Solar Flare, that book will still be on the show.Michael Jamin:Do you have any worry though, because algorithms change every second, people's accounts get shut down. I mean, everything changes in a dime. Is that any concern of yours?Max Miller:I'm always stressing about it because I stress less about the algorithm changing, even though it could absolutely happen and views drop by 90% happens to other channels all the time. Personally, I'm more worried about me burning out and that happening. But I do worry about channel being taken over or faulty copyright claims, and there are ways to combat against that, but even some of the biggest creators have fallen pre to it. And so it's kind of like, I don't know. But yeah, stress about it all the time.Michael Jamin:You do. I mean, obviously the answer is get on your own platform or not be agnostic to platform, but obviously you have ones that do better than others. So what are you going to do about that?Max Miller:Yeah, I mean, obviously YouTube is really where I'm entrenched, but I am trying to make, that's one reason why I'm trying to work on the short form content, get a bigger following on Instagram and TikTok. So if something happens, I can put out a blast and say, Hey, I'm still here. There's just, I don't know.Michael Jamin:Yeah, it's not as easy as people think it is, and that's why people give up. And I think that's the good news, because it leaves more space for people like you who don't give up. Yeah,Max Miller:I mean, and the cool thing is everybody, I remember when I started the channel, I watched a lot of videos on how to start a YouTube channel,Michael Jamin:Really.Max Miller:And I remember so many people then were saying, YouTube is saturated. There is no more room. Who's on YouTube is on YouTube, and nobody more can get in. And obviously that's not true. And something, it's like it always grows. It's like the goldfish. It just will grow to fill whatever.Michael Jamin:It's interesting because I've been on YouTube for a long time. I get very little traction on it. On TikTok, I'm pretty big. But YouTube, no one seems to care.Max Miller:Well, and that's the thing on TikTok, I can't usually get people to watch most of my videos. It works on YouTube. I'll have one thing that works really well on Instagram, but not on TikTok and vice versa. So when I say there's no space on YouTube, I think there absolutely is, because there are new channels hitting a million subscribers every day. But there are so many more venues. There is TikTok. There wasn't five years ago, TikTok really was very, very small. And now it's huge. And so there are just always new things coming. So if you put out good content, people I think will watch it is just they got to find it. And that usually is what takes time.Michael Jamin:Yeah, I was talking to Taylor Lorenz who wrote a book on the history of influencers and stuff. There's many people who they prank videos on TikTok or YouTube or whatever, and those poor people burn out real fast because they have to constantly one up themselves, whatever this prank was today, the next one's got to be bigger. And then it's like they're destroying their lives because they have to. But you don't have to do that. You just have to come up with another recipe.Max Miller:I'm lucky in that because, yeah, I was just watching a video where it's like, why is every YouTube video the most we did every blah, blah, blah? It's because it's always, it's the Mr. Beast ification. It's like got to get bigger and bigger and bigger. But as long as there's history that I haven't covered, and there always will be, and food that I haven't covered, and there pretty much always will be. I've got stuff. So I think that before I run out of ideas, I will run out of me. I will burn out before that happens. Or not burn out, but get bored and just not enjoy it anymore. And the moment I don't enjoy it anymore,Michael Jamin:People may not realize that even the thumbnails on YouTube, there's a lot of thought that people put on thumbnails, and usually they're crazy and you don't do that. Your thumbnails are classy looking. But at some point, you must've experimented with crazy thumbnails at some point.Max Miller:I haven't gone super crazy, and this is going to sound really ridiculous. The problem with the channel growing as fast as it did meant that I didn't get a lot of time to experiment, really. By the time my videos between the second video and now they haven't changed in format at all, really. Well,Michael Jamin:It works.Max Miller:It works, which is great. But there are things that I would've probably changed to make it more, to make it better or whatever, but I can't change some things now because the audience just loves it so much. And now it's just kind of, but do you really feel that?Michael Jamin:What would happen if you experimented? You're worried about losing them?Max Miller:Not so much worried about losing them. It's more I'm a collector, and so if I change too much, then it's like, well, this one doesn't belong in the collection. I have a few live streams on my channel, and I don't even count them as videos because Well, it's not in the format. SoMichael Jamin:That's more than your thing though.Max Miller:Yeah, it's my thing. But also if I were to start over again, I wouldn't have an eight second opening title scenes. That is YouTube death.Michael Jamin:Yeah. Yeah. I mean, it is, but it's not. That's part of what makes it look like a TV show, by the way.Max Miller:Yeah, no, it works. I mean, it does work, but it is kind of like, gosh, what would've happened if I hadn't had that eight seconds? But it's not enough to, since it is working, it's like, well, why changeMichael Jamin:It?Max Miller:And whenever I've really experimented with thumbnails and tried to change it, I haven't noticed that they've done better, a lot better or worse, partly because my channel is a little bit more, A lot of people are like, this feels like an old PBS show. Yeah,Michael Jamin:It's classier. Yeah,Max Miller:It's classier. And so I'm like, I don't think the thumbnail where I'm on there going would really, you're not going to, because the video is not going to deliver on that. That's not what the video is. And so then it is clickbait, and I hate that. So are they the best? No. But do they work? Yes. And I'm fine.Michael Jamin:Do you talk to other or a lot of other creators, and do you think a lot about this or you are a little silo and you stick to what you do?Max Miller:I'm very much in my little silo. I mean, I think about it all the time, but I don't talk to many other creators about it. I do have a handful, especially in the last year since I've been traveling that I've gotten to meet. But part of the thing has been that they do have big teams. I've made friends with Josh on Mythical Kitchen, who's amazing, and he puts out so much fun stuff. But that's a big group because part of the good mythicalMichael Jamin:MorningMax Miller:Production world. So when I've gone to film stuff, there's a dozen people behind the camera. They've got seven cameras and lighting in a studio, and writers and editors and everything. So it's hard to talk inside baseball with him about all aspects because he's not involved in all aspects and other people who aren't involved in all aspects. So it's kind of like, all right, who does their own thumbnails? I can talk to them. Who does their editing? Oh, I can talk to them. So that's kind of the problem with being a solo creator. There are plenty of us out there. I haven't met all that many. ButMichael Jamin:Even in terms of navigating your career or navigating trolls or anything, I'm surprised you don't have. Yeah,Max Miller:No, I mean, I'm not as social as I probably should be. So there aren't many people that I talk to on a regular basis. And not creators, I mean just people in general. A handful of friends, none of whom are in this field who I talk to. I talk more about board games than I do anything else. What we do, we play board games, or most of my friends who are close do more what you do. They're professional TV writers. And so I can talk to them about writing and storytelling, which has been a huge help. But thumbnails not so much.Michael Jamin:It's so interesting. Well, max Miller, thank you so much for joining me. I think you're a huge inspiration. I think what you've done is so, I know you're rolling your eyes, but I think it's so admirable. Thank you. Like I said, in my pocket, I just like to talk to people who invent themselves, which is what you've done. You have invented yourself, and you have not asked for permission. You just did it. And all these, you put the energy out and great things have come from it. I'm not a cooking guy, and I like your videos. I just think it's wonderful what you do. So I couldn't cook any, I can't make a sandwich, but thank you so much. But yeah, so everyone should go. Is your handle the same everywhere on all your channels? Pretty muchMax Miller:Tasting history with Max Miller, except on Twitter, where I think it's tasting history one.Michael Jamin:Yeah, it has to be short. Yeah, Twitter is short. Everyone go follow him. Go check out his channel. It's such an interesting, I imagine you're going to have some great Christmas content coming up because to, yes. Sure. Great. Max, thank you so much. Don't go anywhere. Thank you for joining me and everyone be inspired by this guy. Keep creating for more. Keep following me next week and keep creating. Alright,So now we all know what the hell Michael Jamin is talking about. If you're interested in learning more about writing, make sure you register for my free monthly webinars @michaeljamin.com/webinar. And if you found this podcast helpful or entertaining, please share it with a friend and consider leaving us a five star review on iTunes that really, really helps. For more of this, whatever the hell this is, follow Michael Jamin on social media @MichaelJaminwriter. And you can follow Phil Hudson on social media @PhilaHudson. This podcast was produced by Phil Hudson. It was edited by Dallas Crane and music was composed by Anthony Rizzo. And remember, you can have excuses or you can have a creative life, but you can't have both. See you next week.

This week, for our usual December Holiday recipe time, the Creeps try Kelsey's homemade spiced Carrot Cake with chopped pecans, which is one of Matt's favorite types of cake. Measure the spices and nuts with your heart. In this episode, Kelsey delivers part two of the story of Christine Moody and Jeremy Moody, going into further detail of their crimes, the impeccable police work that led to warrants for their arrest, and the further investigation and trial of this heinous couple. This includes details of the interrogations and confessions. The Creeps also talk about dessert nut preference and getting right with the Lord. Let us know on social media if you're interested in more featured recipes on the show. Shoutout to Max Miller and his YouTube show Tasting History, credit to him and his episode about the history of Carrot Cake and the use of rations to make it during WWII. For more information, you can watch his video here: https://www.youtube.com/watch?v=zeNXOL5YiLw

As we careen into the most wonderful, often times stressful and most fincially difficult time of the year Simon and Shawn share some ideas for cheap gifts and activities in the kitchen that will really bring your loved ones together. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Deadfall Brewing: https://www.deadfallbrewing.com/ Tasting HIstory with Max Miller: https://www.youtube.com/c/tastinghistory What the hell is a Woodchuck? https://a-z-animals.com/animals/groundhog-woodchuck/pictures/ Broken Record Podcast: https://www.pushkin.fm/podcasts/broken-record Hermanos Guiterrez: https://www.hermanosgutierrez.ch/     

How often do you think about the Roman Empire? Michael is joined by Max Miller from Tasting History with Max Miller to talk about what life would have been like for ordinary soldiers living on Hadrian's Wall, and how the uncertainty that came with his death might have affected them. This episode is part one of a three parter - so make sure to subscribe to Scotland for parts two and three (I fall down a hole in one of them so... stay tuned). Subscribe to Tasting History with Max Miller here. Don't forget to rate us ⭐️⭐️⭐️⭐️⭐️ and check out our social media here. You can also support us on Patreon here. CREDITS: Written, narrated & produced by Michael Park. Production assistance from David Allan. Thank you to Max Miller for agreeing to be part of the episode.

YouTuber Max Miller discussed his cookbook which explores history through recipes. About Books also reported on the latest publishing industry news and current non-fiction books. Learn more about your ad choices. Visit megaphone.fm/adchoices

YouTuber Max Miller discussed his cookbook which explores history through recipes. About Books also reported on the latest publishing industry news and current non-fiction books. Learn more about your ad choices. Visit megaphone.fm/adchoices

Max Miller, interviewed by Brian Watt If you've ever read Dickens and asked yourself, "What is gruel, anyway?" or wondered what would have been served at Macbeth's infamous feast, this session is for you. Perhaps, if you're among Max Miller's 1.65 million YouTube followers on his channel Tasting History, you already know the answers to these questions—now Miller has compiled his ceaseless culinary curiosity into a beautifully illustrated new volume for the rest of us. Satiate your appetite for historical oddities in this lively session! Buy the books here 

Lauren chats with Max Miller, author of the cookbook, Tasting History, and creator and host of the viral digital series, “Tasting History with Max Miller” on YouTube. They discuss the joys and difficulties of researching and recreating historical recipes, and talk about which dishes are the best and which ones are…not the best. If you're interested in cooking and history, don't miss this episode!  You can find Tasting History by Max Miller at bookstores everywhere or at your local library.  You can watch Max's videos on his YouTube channel, “Tasting History with Max Miller.” Music by RoyaltyFreeMusic from Pixabay. --- Send in a voice message: https://podcasters.spotify.com/pod/show/rhodyradio/message

We have an exciting episode for you today: Max Miller the host of the INSANELY popular  "Tasting History" on YouTube AND newly crowned celebrity cookbook king with the runaway best-seller, "Tasting History"  cookbook.  Q and Max discuss where their mutual love of history comes from, his surprise cookbook success, and some of his best and worst dish adventures. We also discuss the "Max Miller v James Townsend" approach to historic food YouTube supremacy, and why it's important to make a show that you as the host like, not what you think will get you "views"!!!  Welcome to the Quintana Show. Q has spent years in the political world so he knows how to ask questions. Watch as we bring you entertaining and insightful interviews from guests across the sports, music, entertainment, and news world. And we didn't forget you either true crime fans!

What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation with 1.65 million subscribers (and growing!) in less than three years. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. Miller's book TASTING HISTORY: Explore the Past through 4,000 Years of Recipes (Simon Element, 4/25/23, 9781982186180) compiles over sixty dishes based on his viral channel. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout,

This week Tayla is joined by Julia Krasnow and Laura Guillén from EforAll Rhode Island to talk about their work accelerating economic and social impact in communities in the Ocean State through inclusive entrepreneurship. They also discuss escapist reading and returning to the movies of their childhood as adults. During The Last Chapter they discuss: What is one book or resource that you recommend to people at the beginning of their entrepreneurial journey? Podcast disclaimer Like what you hear? Rate and review Down Time on Apple Podcasts or your podcast player of choice! If you'd like to submit a topic for The Last Chapter you can send your suggestions to downtime@cranstonlibrary.org. Our theme music is Day Trips by Ketsa and our ad music is Happy Ukulele by Scott Holmes. Thanks for listening! Books The Invention of Nature by Andrea Wulf A Wizard of Earthsea by Ursula K. Le Guin The Summer Getaway by Susan Mallery Browse books by V. C. Andrews in the library catalog The Entrepreneur Mind by Kevin D. Johnson AV The Marvelous Mrs. Maisel (2017-2023) Succession (2018-2023) RuPaul's Drag Race (2009- ) Tasting History with Max Miller (YouTube) Labyrinth (1986) The Terminator (1984) Willy Wonka and the Chocolate Factory (1971) E.T. (1982) Airheads (1994) Bill & Ted's Excellent Adventure (1989) Dude, Where's My Car? (2000) Other EforAll Rhode Island Rhode Island Commerce

What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation with 1.65 million subscribers (and growing!) in less than three years. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. Miller's book TASTING HISTORY: Explore the Past through 4,000 Years of Recipes (Simon Element, 4/25/23, 9781982186180) compiles over sixty dishes based on his viral channel. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout,

What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation with 1.65 million subscribers (and growing!) in less than three years. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. Miller's book TASTING HISTORY: Explore the Past through 4,000 Years of Recipes (Simon Element, 4/25/23, 9781982186180) compiles over sixty dishes based on his viral channel. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout,

TODAY’s GUEST IS Max Miller! Today's guest is Max Miller!  Max Miller is the creator and host of the viral digital series Tasting History with Max Miller on YouTube. Prior to his YouTube stardom, Max was an employee of Walt Disney Studios in the marketing and film distribution departments.  When the COVID-19 stay-at-home order went... The post Episode #175 Max Miller on food, YouTube and Tasting History! first appeared on Next Level Guy.

Housekeeping note: There will be no 'Library of Lost Time' next week. The next episode will appear on Friday, June 2. 'Strong Sense of Place' will appear before then, on Monday, the 29th of May, with our episode about the theater. Thank you! In this episode, we get excited about two books: 'Tasting History' by Max Miller and 'This Isn't Going to End Well' by Daniel Wallace. Then Mel transports us to a street in Vilnius, Lithuania that's made for book lovers.  LINKS Tasting History by Max Miller This Isn't Going to End Well by Daniel Wallace Big Fish: A Novel of Mythic Proportions by Daniel Wallace Video: Big Fish movie trailer. Tasting History with Max Miller on YouTube Atlas Obscura: Literature Street in Vilnius, Lithuania Video: Tour of Literature Street The wild ride of Adam Mickiewicz's Wikipedia page Pan Tadeusz; or, The last foray in Lithuania by Adam Mickiewicz on Gutenberg.org Video: The Origin of Pan Tadeusz Video: Pan Taduesz movie trailer Mel's Bigos recipe Transcript of this episode The Library of Lost Time is a Strong Sense of Place Production! https://strongsenseofplace.com Do you enjoy our show? Want access to fun bonus content? Please support our work on Patreon. Every little bit helps us keep the show going and makes us feel warm and fuzzy inside - https://www.patreon.com/strongsenseofplace As always, you can find us at: Our site Instagram Facebook Twitter Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

On the last episode of Sewers of Paris, we heard from Max Miller, host of the YouTube series Tasting History the book of the same name. This week, we're revisiting my 2020 conversation Max's partner José, who as a kid was a shy gay nerd before he grew up to be … also a shy gay nerd. But one who helped launch Disney Plus, who now cohosts a YouTube series of his own, created a life for himself he could never have imagined when he was young.Also: A quick reminder that I've got a book of my own about to come out — Hi Honey, I'm Homo — and I'll be hosting live readings this month in New York, Chicago, Seattle, Portland, and we're about to add Los Angeles to the itinerary.

YouTuber Max Miller discusses his cookbook which explores history through recipes. We also look at some of the latest publishing news and upcoming book releases. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's Sewers of Paris podcast, we're diving into the archives to revisit my 2020 interview with Max Miller. He's the creator of the Tasting History YouTube channel, and author of the new book Tasting History, which comes out this week. In Max's video series, he shares historical recipes and intriguing stories about the origin of the foods that humans have eaten throughout history, and his book expands on that work. It was inspired, in part, by Max's appreciation for The Great British Bakeoff, and at first he didn't intend for his videos to be anything other than a fun hobby to entertain family and friends — which is why nobody was more surprised than him when it took off, making unexpected use of his background in musical theater and his time swinging from the rafters of a cruise ship.We'll have that conversation in a minute. First, a reminder that I've got a book of my own about to come out in May — tracing the history of queer characters on American sitcoms and entitled Hi Honey, I'm Homo. I'll be hosting live book readings around the country to celebrate launch! So far we have New York, Chicago, and Seattle on the calendar, and we're about to add Portland. Plus there's more on the way. Check out the details at gaysitcoms.com, or subscribe to my weekly newsletter for all the latest at mattbaume.com.

Welcome back to a special episode of Highest Aspirations. Our guests this week are 3 students from Lowell High School in Massachusetts. I was introduced to them through our friend Jessica Lander, who has appeared on the podcast and facilitated an inspiring session at our annual IMPACT conference last year. She also happens to be the teacher of our three guests, Lucas, Ana Sofia, and Kasi - all of whom are students at Lowell High School who came to the US in the last 5 years.  You'll hear elements of their testimonios as they share their immigration stories, their experience contributing to and sharing a class recipe book called “Tasting History” with their classmates and beyond, and some recommendations for any teachers listening on how to help their MLL students be more successful in their schools and communities. You can find more information about Tasting History and much more on Jessica's website: jessicalander.com.  Thanks for listening to Highest Aspirations and please enjoy this conversation with some amazing students and their contributions to their school and community.  Link to episode transcript download. Subscribe to the show here: https://open.spotify.com/show/0W4CYdurgYRIwFGif3H6Qk For additional episodes, blog posts and free resources relating to multilingual education, visit our community page: https://ellevationeducation.com/ell-community. Visit our EL Community page for episode resources, related content and more. --- Send in a voice message: https://anchor.fm/highest-aspirations/message

This episode is also available as a blog post: https://janeammeson.com/2023/03/14/max-millers-deep-dive-into-the-history-of-food/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/jane-ammeson/message Support this podcast: https://podcasters.spotify.com/pod/show/jane-ammeson/support

Tony & Jeremy review the in-theatre movie Ant-Man and the Wasp: Quantumania (2023) starring Paul Rudd, Evangeline Lilly, Michael Douglas & Walton Goggins. In the second half we'll discuss one of our favorite movies Shaun of the Dead (2004) starring Simon Pegg & Nick Frost.Chapters:Current Talk: The Last of Us, Tic Toc, Tasting History, Saga Comic : (00:28)Ant-Man and the Wasp: Quantumania (2023) Review: (18:11)Shaun of the Dead (2004) Discussion: (39:27)The clips featured in this podcast were for critical review and parody, which are protected under the Fair Use laws of the United States Copyright Act of 1976. All rights are reserved and acknowledged.Ant-Man and the Wasp: Quantumania (2023) - Rotten TomatoesShaun of the Dead (2004) - Rotten Tomatoes

It's fluffy, sweet, and studded with raisins and candied fruit peel. It's the Italian Christmas cake known as Panettone. Get ready to talk with your hands, along with me and Max Miller of Tasting History as we dig in.  Mentioned in This Episode Tasting History Music in This Episode "Bushwick Tarantella" — Kevin MacLeod, via Youtube Audio Library "Saloon Piano - Ragtime Retro Vintage Jazz Comedy Music" — FreeGroove, via Pixabay "We Three Kings" — James Edwards, via Magnatune Compilation "PianoCello" — Reverie Now, via Pixabay "Pop Vibration" — Blue Dot Sessions, via Free Music Archive "Good King Wenceslas" — Richard Irwin, via Hymns Without Words "Jingle Bells" — Scott Holmes Music, via Free Music Archive Buy the Christmas Past Book! Order your copy today. And remember...it makes a great gift! Amazon Barnes & Noble Books-a-Million IndieBound Share a Christmas memory  Be on the podcast! Just record a voice memo into your phone and send it to christmaspastpodcast@gmail.com. Keep it reasonably short, clean and family friendly, and be sure to say your name and where you're from.  Keep in touch christmaspastpodcast@gmail.com Facebook page Facebook group Twitter Instagram Website  

A German town's Passion Play is back on to fulfill a holy promise. Max Miller, host and creator of the YouTube channel Tasting History, brings the past into the present by recreating historic dishes.

Never has a child changed the world so much by asking for seconds. The musical OLIVER! is somewhat of an outlier in 1960s musical theatre that's as dark as it is joyful and filled to the brim with wonderful characters. Here to discuss it this week is another wonderful character: historical chef, author and YouTube sensation Max Miller! Max dives into his love of musicals as he and Jeff discuss Charles Dickens, gruel, and how one could sing the catchiest tunes amidst the most impoverished conditions. Watch new episodes of Tasting History with Max Miller every Tuesday on YouTube. Here's his episode on little Oliver's favorite dish: What is Gruel? You can also follow Max on Instagram @tastinghistorywithmaxmiller Also, be sure to share "A Musical Theatre Podcast" with your friends and family and leave us a nice review! You can follow us on Twitter, Instagram and TikTok. We also have PATREON! where for only $1 a month you get bonus content that we don't cover on the regular show. Check out our TeePublic Store where all of the profits we receive are donated to Broadway Cares/Equity Fight AIDS. Most of all, thank you for being part of this wonderful podcasting community. Learn more about your ad choices. Visit megaphone.fm/adchoices

Tasting History Max recaps his Scotland trip and upcoming episodes. Tasting History with Max Miller Itinerary 8.21 - York - Grays Court | York - Tea at Bettys York 8.22 - Vindolanda (Roman Fort), Cawfield Quarry 8.23 - Scone Palace | Filmed on Moot Hills 8.24 - Filmed Haggis episode 8.25 Tasting at Aberfeldy Distillery 8.26 Oban Ferry to Craignure 8.27 Tobermorry Ferry to Kilchoan | Glenfinnan Hous Hotel 8.29 Mallaig Ferry to Armadale | Greshornish House Hotel 8.31 Ferry at Sconser to Rassay | Isle of Rassay Distillery 9.1 Strathness House | Drumbui Farm B&B 9.2 Balmoral Arms | Braemar Gathering (Highland Games 9.5 Home Jimmy the Welsh Viking: https://www.youtube.com/c/TheWelshViking Bruce Scotland History Tours: https://www.youtube.com/c/ScotlandHis...  Tasting History Whisky - https://youtu.be/AjuGvTBPoy0 Aberfeldy: https://curiada.com/collections/max-m... More Jose, Jaime & Cersei: Instagram: worldagainstjose Twitter: worldagainstjos Max - Instagram: tastinghistorywithmaxmiller Breaktime - Silent Film Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/.... Source: http://incompetech.com/music/royalty-.... Artist: http://incompetech.com/​​​​​​

The role that food played in the hierarchy of this prolific ocean-liner is one for the books, but thankfully I won't make you read about it. Have a listen!  

We go over the latest ketchup episode on Tasting History, talk about the book publishing process for Max's upcoming cookbook, and a gardening update from Jose! Thank you for hanging with us here and on the main Tasting History channel. More Jose, Jaime & Cersei: Instagram: worldagainstjose T witter: worldagainstjos Max - Instagram: tastinghistorywithmaxmiller Digital Artists: https://www.instagram.com/julienricojr/ https://www.instagram.com/sameralkaabiart/ Breaktime - Silent Film Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/..... Source: http://incompetech.com/music/royalty-..... Artist: http://incompetech.com/​​​​​​ #tastinghistory​​​​​​ #ketchupwithmax​​​​​​

It's been over half a year and we're back with The Great Update. We survived our wedding, the holidays, home buying, and bees? Max teases upcoming episodes and a small surprise soon, and I ramble about my gardening adventures. Thank you for hanging with us here and on the main Tasting History channel. More Jose, Jaime & Cersei: Instagram: worldagainstjose Twitter: worldagainstjos Max - Instagram: tastinghistorywithmaxmiller Breaktime - Silent Film Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/.... Source: http://incompetech.com/music/royalty-.... Artist: http://incompetech.com/​​​​​​ #tastinghistory​​​​​​ #ketchupwithmax​​​​​​

This week it's time for our Summer 2022 Media Update episode as we talk about media we've recently enjoyed including video games, comics, books, podcasts, and interior decorating! Plus: Obsolete customary measuring units! You can download the podcast directly, find it on Libsyn, or get it through Apple Podcasts, Stitcher, Google Podcasts, or your favourite podcast delivery system. In this episode Anna Ferri | Meghan Whyte | Matthew Murray | Jam Edwards Media We've Been Enjoying Matthew Monthly Girls' Nozaki-kun by Izumi Tsubaki, translated by Leighann Harvey The anime no longer on Netflix, but can be found on Hidive Beetle & the Hollowbones by Aliza Layne Meghan Graphic Novels Snapdragon by Kat Leyh Memento Mori by Tiitu Takalo Are You Listening? by Tillie Walden Murder The Chestnut Man by Søren Sveistrup, translated by Caroline Waigh I'll Be Gone in the Dark: One Woman's Obsessive Search for the Golden State Killer by Michelle McNamara  Episode 080 - True Crime Interior decorating The Perfectly Imperfect Home: How to Decorate & Live Well by Deborah Needleman with Virginia Johnson (Illustrator) Jam Indie games Wytchwood from Whitethorn Games Garden Story from Rose City Games Miracle Merchant from Tinytouchtales Gender Reveal (podcast) Gender Reveal Starter Packs Anna Crashlands from Butterscotch Shenanigans  Tasting History with Max Miller Four Lost Cities: A Secret History of the Urban Age by Annalee Newitz Other Media We Mentioned Hurts So Good: The Science and Culture of Pain on Purpose by Leigh Cowart Thirsty Mermaids by Kat Leyh Clementine, Book One by Tillie Walden Just Plain Wrong - Zombies, Sharkfarmers, and Beavis & Butthead: Discussing Comics and Graphic Novels with Amish Characters Overwatch (Wikipedia) The Quest for the Rest by Amanita Design The other point-and-click games Jam was thinking of were the Samorost games, also by Amanita Design! Stardew Valley (Wikipedia) Animal Crossing: New Horizons (Wikipedia) The Legend of Zelda: Breath of the Wild (Wikipedia) Steven Universe (Wikipedia) Napkin by Carta Monir Gender Queer by Maia Kobabe Grease Bats by Archie Bongiovanni Mimosa by Archie Bongiovanni Links, Articles, and Things Bifauxnen (TV Tropes) (princely girls) Sailor Uranus (Wikipedia) Yonkoma (Wikipedia) - “four cell manga” Peter Piper (Wikipedia) Peck (Wikipedia) 18 Legal Thrillers by BIPOC (Black, Indigenous, & People of Colour) Authors Every month Book Club for Masochists: A Readers' Advisory Podcasts chooses a genre at random and we read and discuss books from that genre. We also put together book lists for each episode/genre that feature works by BIPOC (Black, Indigenous, & People of Colour) authors. All of the lists can be found here. While Justice Sleeps by Stacey Abrams The Emperor of Ocean Park by Stephen L. Carter A Spy in the Struggle by Aya de León Hanging Devils by He Jiahong They Can't Take Your Name by Robert Justice The Unquiet Dead by Ausma Zehanat Khan Miracle Creek by Angie Kim Pleasantville by Attica Locke You Don't Know Me by Imran Mahmood Most Wanted by Michele Martinez All Her Little Secrets by Wanda M. Morris The Widows of Malabar Hill by Sujata Massey The Little Death by Michael Nava With Prejudice by Robin Peguero Every Reasonable Doubt by Pamela Samuels Young Blood on the Leaves by Jeff Stetson Winter Counts by David Heska Wanbli Weiden The Indian Lawyer by James Welch Give us feedback! Fill out the form to ask for a recommendation or suggest a genre or title for us to read! Check out our Tumblr, follow us on Twitter or Instagram, join our Facebook Group, or send us an email! Join us again on Tuesday, September 6th we'll be discussing the format of Audio Book Fiction! (This episode will probably become “What is a book? Part 2” Then on Tuesday, September 20th we'll be discussing the winner of our “we all read the same book” poll and discussing Hurts So Good: The Science and Culture of Pain on Purpose by Leigh Cowart!

Tasting History with Max Miller takes viewers on a tasty tour through time. Listen to how Max parlayed pandemic uncertainty into YouTube success.

Rachel and Walls are at it again! They give some updates about their "try something new" challenge from a few episodes back. Walls shares some recent photo-taking escapades. Rachel describes packing up her Grandma's house, including some unexpected dinosaur shenanigans. Walls considers a couple of alternate-universe career paths. Rachel remembers a favorite childhood teacher who was ahead of the curve. Recommendations include a YouTube channel for lovers of history and food, and a podcast about--you guessed it--cults! Do you have a favorite childhood teacher? What alternate-universe career would you pursue? Tell us about it on Instagram and Twitter. Emails and voice memos welcome at withrachelandwalls@gmail.com! Supporters! THANK YOU! To join them, tap the "Support" button here. Music by Royer Bockus LINKS Learn more about the Fibromyalgia Care Society of America Indulge your inner history nerd and food lover by watching Tasting History with Max Miller on YouTube Listen to the Sounds Like a Cult Podcast to see if you're in danger... --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/withrachelandwalls/support

Shawn and Simon talk stock, the basis for all cuisine and the simplest, easiest weekend project that will save you money. eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show Notes and Shout Outs: Faviken by Magns Neilsson Magnus Nilsson's “Broth of Autumn Leaves” @ https://www.thetimes.co.uk/article/broth-of-autumn-leaves-7qchwxn7bst Tasting History with Max Miller on Youtube @ https://www.youtube.com/channel/UCsaGKqPZnGp_7N80hcHySGQ The Lennox Irish Pub @ https://lennoxirishpub.com/menu/  Driftwood Brewing's Abyssus Kriek @ https://untappd.com/b/driftwood-brewery-abyssus-kriek-2021/4497322  

When someone says France, you may think wine, Cognac, Armagnac, and Champagne - but do you think single malt whisky? You should! France not only has distilling skills, but they also have the natural resources, including producing 30% of the world's barley, and the French have been great lovers of whisky and one of Scotch whisky's largest markets for years. Find out about the history and development of the French whisky industry and listen in as I taste single malts and blends from Armorik and Bastille including a peated single malt with similar characteristics to Islay whiskies.

This week the Buddies discuss the Obi-Wan Kenobi teaser, biting fish, and protecting yourself from swarms of pigeons. Share with a friend! Recommendations: Hardly Working (Youtube), John Wick (movie), Tasting History with Max Miller (Youtube)

Max Miller is a YouTuber whose channel is focused around the concept of food and its history. His channel, Tasting History with Max Miller, teaches viewers how to make historic dishes while explaining what goes into the recipes, where they come from, and how to recreate them from the past. Max's unique content has allowed him to build a following of over 900,000 subscribers. Max joins Jeff Gothelf to talk about his journey, and encourage others to proactively go after their interests. He shares insights about how we can turn the things we're passionate about into what we do every day and make ourselves forever employable. You'll hear Max and Jeff Gothelf talk about: How Max shifted his career from theatre, to Disney, to baking. The importance of storytelling. What qualifies as an ‘ancient' recipe. How Max ignores detractors and keeps his focus on his passion. Adding your unique contribution to your field. Suggestions for those who are interested in pursuing their passion. Resources Jeff Gothelf on LinkedIn | Twitter JeffGothelf.com Max Miller on YouTube | Twitter | Instagram | Facebook

In this week's episode, we talk with the co-founder of Super about how creators can customize their revenue models. Each episode of Creator Kit is a deep dive on a particular tool or service that can help you take your creator business to the next level. Creator Kit is presented by HiBeam: we solve comment and DM overload for creators; follow HiBeam on Twitter and subscribe on YouTube for more great content. Full Episode Article and Notes Fernando is the Co-Founder of Super, a platform that allows creators to build new revenue models, experiences, and interactions on their own terms. On today's episode, we learn about the power of "super fans" and the role they play in early creator-market-fit, as well as why it's important for creators to make intentional choices about how to make $. Guest Links: Fernando on Twitter - DM for exclusive Creator Kit audience Super invite code! Super on Twitter Super Website Fernando's Favorite Creators: Colin & Samir, Tasting History, ChefPK ----- This is Creator Kit, HiBeam's podcast series on the tools that help creators thrive. If you enjoyed the conversation and don't want to miss future episodes, just hit subscribe on iTunes, Google, Spotify, or plug our RSS feed in your player of choice.

This is The Spoon, where pimpkin pie wasn't always a custard, and we are all bad people (with bad accents to match).  Music By Nancy Wilson  Sparks  Joe Satriani  Spoon Feeding  Tasting History w/Max Miller  Hoplark Hop Tea  The Men Of The Spoon Robbie Rist Chris Jackson Thom Bowers The Spoon on Twitter  The Spoon Facebook Group The Spoon Facebook Page Email: the_spoon_radio@yahoo.com

'Ello! On episode 22 we finally discuss the garum effect and the moment it put Tasting History on the map, along with plans for "true" garum and plans for the channel's future I finally made GARUM | Ancient Rome's favorite condiment - https://youtu.be/5S7Bb0Qg-oE More Jose, Jaime & Cersei: Instagram: worldagainstjose Twitter: worldagainstjos Max - Instagram: tastinghistorywithmaxmiller Breaktime - Silent Film Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...... Source: http://incompetech.com/music/royalty-...... Artist: http://incompetech.com/​​​​​​ #garum #tastinghistory​​​​​​ #ketchupwithmax​​​​​​

Learning to say things correctly is a sign of respect – a deeply held belief by Leah and Lamont. So Leah invited special guest Max Miller from Tasting History to talk about why pronunciation matters. Lamont N' Leah make an exciting announcement. Lamont closes the episode with a Life Lesson about always taking the opportunity to learn. This is sure to be a fun episode. --- Max Miller Youtube: www.youtube.com/tastinghistory Twitter: TastingHistory1 Instagram: @Tastinghistorywithmaxmiller --- Sticker giveaway! The first 5 people to message us on Instagram OR Facebook mentioning this giveaway will receive a FREE random LnL sticker. One entry per person. If you are under the age of 18, we will need to get confirmation from a parent/guardian in order to send you the sticker. Giveaway open to all countries, but please be aware, Lamont and Leah will not be responsible for any additional charges related to import fees/taxes. Stickers will be sent out by Oct. 1 2021. Please allow a few weeks for shipping, as our stickers are coming from Hawaii & there are still COVID-related delays. Giveaway closes after the 5 winners are chosen. This giveaway is separate from the giveaway announced via YouTuber. You can only enter in one giveaway, this one being held on Anchor (and other podcasting apps) OR the one being held on YouTube. Message with any questions. *** Buy our stickers! Stickers will be available on Facebook and Instagram. Send us a DM/private message on either platform and tell us how many and of what design you would like. A separate PayPal invoice will be sent. Stickers will be sent upon receiving payment for order. Stickers are $2 each, shipping will be $1. Large orders, please contact us first so we can determine appropriate shipping. Stickers will be sent out by Oct. 1 2021. Please allow a few weeks for shipping, as our stickers are coming from Hawaii & there are still COVID-related delays. Message with any questions. ____________________ LINKS Lamont: IG- @lamontsjourney Tik Tok- @empoweringthemasses YouTube: https://youtube.com/user/LDamonProductions Facebook: https://www.facebook.com/UnityLoveLight Tumblr: http://thickbeautifulmen.tumblr.com https://your-empowerment-leader.tumblr.com Leah: IG- @jellyfishumbrella @_leleleah @LITT_designs YouTube: https://www.youtube.com/user/LeahKaiulani ____________________ MUSIC Cali Dreaming By Ingénue (via Ritual Music) --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/lamontandleah/support

Many people turned to YouTube during the pandemic.  Some to keep themselves busy if they were out of work, others as a way to supplement their income.  Max Miller, the host of Tasting History, says he was lucky enough to be able to replace his entire salary. He explains what you need to get started, but also says, "Don't create a YouTube channel with the express belief you will make money." You can follow this show on Instagram and on Facebook. And to see what Heather does when she's not talking money, go to her personal Twitter page. Be sure to email Heather your questions and request topics you'd like her to cover here. See omnystudio.com/listener for privacy information.

Hola amigos! We're throwing it back to the Medieval rastons episode of Tasting History, we give show and movie recommendations, and discuss Drinking History's launch and upcoming plans.

This week I'm chatting with José, host of the delightful YouTube series Ketchup with Max and José, and the partner of past Sewers of Paris Guest Max Miller (host of Tasting History). As a kid, José was a shy gay nerd before growing up to be … also a shy gay nerd, but one who helped launch Disney Plus and also cohosts a food history show with his partner and is about get married. We'll have that conversation in a minute. First — a reminder that I've been posting lots of fun videos about queer pop culture history over on my YouTube — and you can also head over to Patreon to see even more bonus videos.And check out my cute little newsletter where I share sneak peeks at what I'm working on at mattbaume.com.Also a big thanks to everyone who supports the Sewers of Paris on Patreon. And to everyone who's reviewed it on Apple Podcasts or wherever you listen.

Patreon: https://www.patreon.com/followfriday (Patreon.com/followfriday) Leave a review: https://lovethepodcast.com/followfriday (LoveThePodcast.com/followfriday) A full transcript will be available later today on FollowFridayPodcast.com. Please check back! ~ "The beginning of the research process, it's like walking into a pitch black room," says https://www.youtube.com/c/TastingHistory/featured (Tasting History) host Max Miller. "You don't even know what's there ... Finally, you click on the light and there's something interesting. And then it's like, oh, now I can go down that rabbit hole Miller's YouTube channel, which releases new food history videos every Tuesday, has taken him down a lot of interesting rabbit holes: https://www.youtube.com/watch?v=1MAB-VVqjOE (Medieval mead), https://www.youtube.com/watch?v=h6XvMKdD2tY (500-year-old pizza), https://www.youtube.com/watch?v=MaYPEvDuo1I (Aztec chocolate), and even https://www.youtube.com/watch?v=BR7fywQ-vUE (parmesan cheese ice cream) (a must-watch for his reaction to the end-of-episode taste test). On today's Follow Friday, he lets us into what he's watching and listening to in his limited downtime away from the kitchen: A https://www.youtube.com/c/CharlotteDobre/videos (reaction video star) with a knack for schadenfreude; a https://www.youtube.com/c/vsauce1/videos (charismatic nerd) who answers big questions with energy and science; a https://www.youtube.com/c/EarlyMusicSourcescom/videos (music scholar) who explains the history of the art; and a "boring in a good way" https://www.youtube.com/c/GrahamStephan/videos (finance expert) who taught Miller how to succeed on YouTube. You can get bonus episodes of Follow Friday every week — including an extra follow recommendation from Max, coming soon — when you https://www.patreon.com/followfriday (back Follow Friday on Patreon), starting at just $1 a month. Follow us: - Max is on https://www.youtube.com/tastinghistory (YouTube), https://www.tiktok.com/@tastinghistory? (TikTok), and https://www.patreon.com/tastinghistory (Patreon) @TastingHistory, on https://twitter.com/tastinghistory1 (Twitter) @TastingHistory1, and on https://www.instagram.com/tastinghistorywithmaxmiller/ (Instagram) and https://www.facebook.com/tastinghistorywithmaxmiller (Facebook) @TastingHistoryWithMaxMiller - This show is on https://twitter.com/followfridaypod (Twitter), https://www.instagram.com/followfridaypod/ (Instagram), and https://www.tiktok.com/@followfridaypod/ (TikTok) @followfridaypod - Eric is https://twitter.com/HeyHeyESJ (on Twitter @heyheyesj) Theme song written by Eric Johnson, and performed by https://www.fiverr.com/yonamarie (Yona Marie). Show art by https://www.fiverr.com/dodiihr (Dodi Hermawan). Thank you to our amazing patrons: Jon, Justin, Amy, Yoichi, and Elizabeth This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy Support this podcast

Max Miller of Tasting History joins Red, Blue, and Indigo for a hungry hungry episode! We talk Romans, we talk constellations, and we talk a wholeee lot of food. Ever wanted a prophecy for your coffee? How about a menu for your next historical gala? Find all that and more in this episode of the Overly Sarcastic Podcast!Our podcast, like our videos, sometimes touches on the violence, assaults, and murders your English required reading list loves (also we curse sometimes). Treat us like a TV-14 show.Tasting History:YouTube: https://www.youtube.com/c/TastingHistory/featuredInstagram: @tastinghistorywithmaxmillerTwitter: @TastingHistory1OSP has new videos every Friday:https://www.youtube.com/c/OverlySarcasticProductionsChannelQuestion for the Podcast? Head to the #ask-ospod discord channel:https://discord.gg/OSPMerch:https://www.redbubble.com/people/ospyoutube/shopFollow Us:Patreon.com/OSPTwitter.com/OSPyoutubeTwitter.com/sophie_kay_★ Support this podcast on Patreon ★

In this episode, Ragnar talks with Max Miller, YouTube sensation and host of Tasting History. On his weekly show, Max recreates dishes using historical recipes, walking you through the plates of the Medieval & Renaissance Era, Ancient Greek & Roman Times. Hear more on this episode of World on a Plate, supported by Nestlé Professional.

This week Matty is joined by Max Miller, the host of the hugely successful YouTube show that has generated over 800.000 followers - Tasting History with Max Miller. They sit down to talk about the Great British Bake Off, historical influences and how Max turned a passion for baking and history into one of the greatest food channels on YouTube. Links mentioned in this episode: Twitter: @TastingHistory1 Instagram: tastinghistorywithmaxmiller https://www.youtube.com/channel/UCsaGKqPZnGp_7N80hcHySGQ Queer As Pop is hosted by Mathias Novakovic. Send a voicemail to speakpipe.com/queeraspop_ or email queeraspop@gmail.com for questions, thoughts or inquiries.

I love food and cooking, and I love history. It's my lucky day because Max Miller is stopping by the show to talk about how he recreates historic recipes for his excellent YouTube channel Tasting History. Whether it's diving deep into ancient Roman condiments like Garum or exploring the origins of Adobo, Max delivers witty insights into both recipes and the people who ate them from throughout history. I also get the low-down on Parmesan ice cream!  For complete show notes on this episode, visit https://kitchencounterpodcast.com/189 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com

During COVID, without the Pride and social events, a number of us remembered how much we loooove to eat! Looking for a new kinds of recipes? We have just the thing for you…that comes with a side of history. On this episode we chat with YouTuber, chef, and soon to be author Max Miller who, on his weekly show “Tasting History with Max Miller,” gives viewers a look at a historical recipe and explores its origins in a fun and thorough way.Max is no stranger to the entertainment business; his early start was in musical theatre and voice acting (you must hear his Iago). He would eventually come to work for Disney Studios but, as for many in the film industry, would find himself without a job because of COVID. What was to start as a fun video hobby has turned into a full-time gig, Tasting History's audience has grown to over hundreds of thousands of subscribers, with millions, double digit millions, of total channel views and counting. Max has been recently featured in major outlets that include Today.com, Digital Trends, the Rachel Ray show, and the New York Post…and a past issue of Metrosource Magazine – now available on Metrosource.comWe chat with him about becoming a YouTube sensation, what goes into making a video, his love of history, and how to maintain a relationship while busy at work as a social media maven. Hosted by Alexander Rodriguez

How being fathers affected the way America's founding fathers decided what kind of government to form. Also, what it's like to jump from a plane into a remote forest that's on fire. Then, a YouTuber explains how his cooking show managed to take off in the middle of a global pandemic. Additionally, on today's show: specializing in one skill might be counterintuitive to excelling in that skill; why being an American citizen was a right reserved for only a select few when the nation was founded; a woman makes a living cleaning her own house and posting videos of it on YouTube.

Happy Pride Month! Today, we have our final #pridemonth2021 interview with Youtuber, content creator, chef, and food historian Max Miller! Max talks to us about starting his channel Tasting History with Max Miller, his journey starting out as an actor, and his painstaking decision between returning to his job at Disney or pursuing Youtube full time. You can follow Max at: Linktree: linktr.ee/Tastinghistory Please make sure to like, share, and subscribe! Hosts: Monica C. and Joerenz Bolina Guest: Max Miller Producer: Joerenz Bolina Editor: Vanessa Colon Music: Bensound Follow us on social media! Website: https://www.timecapsuleshow.com Instagram: https://www.instagram.com/tcshow21 Facebook: https://www.facebook.com/tcshow21 Twitter: https://www.twitter.com/tcshow21 Spotify: https://open.spotify.com/show/6TpWc11lh8hwIOksnwER7p?si=yg3chrAjRrGGe_pIMsNlVQ&nd=1 Apple Podcasts: https://podcasts.apple.com/us/podcast/time-capsule-show/id1550413804 DISCLAIMER: The views expressed by our guests are held solely by the guest. We do not endorse or necessarily support the views of our guest but give them the platform to speak. #tastinghistory #youtuber #pride2021 #tastinghistorywithmaxmiller #everydaypeople #everydaypeoplenyc #everydaypeoplestories #everydaypeopleproject #everydaystories #everydaystory ⁠ #humansofny #humansofnyc #everydaystorytelling #inspirationalinterview #ordinarypeople #humansofnewyork #timecapsuleshow #timecapsuleshowpodcast #tastinghistory #tastinghistorywithmaxmiller #interviewpodcast #interviewing #actor #celebrityinterview #youtuberlife #personalstory #maxmiller #max #disney #foodhistory #pride2021 #pridemonth2021 #youtubechef #youtubecook #foodtuber #youtubecookingchannel #cheftalk #youtubecooking #cheframsay #cooking ⁠#history #food #gordonramsay #inspirationalinterview #sandiego #boyfriend

Hola! Today's ramblings are on the Tasting History olive dish, epytirium, our love/hate of scary movies, Pride month, and 5 year goals.  Socials: Instagram: https://www.instagram.com/worldagainstjose Reddit: https://www.reddit.com/r/TastingHistory/  Twitter: https://twitter.com/worldagainstjos   

I obtained the unreleased and unfinished Tasting History episode for Prince biskits and edited together some of the early footage, so enjoy! We also talk about the Anglo-Saxon oatcakes and Max geeks out over Alfred the Great.

We've been approved for more episodes! Thank you for your support. On episode 2 we discuss the sambocade (medieval cheesecake) from Tasting History's 2nd episode and discuss some behind the scenes details. We also chat about the first plushie and the start of our little 'easter eggs' and the surprise reveal of a Tasting History "Lost" episode.

On Episode 3 we catch up on the Tasting History buttered beer episode, discuss fun comments and touch on pirates.

Greetings friendlings! Hope you've made it through Valentine's Day and have moved onto better holidays. On episode 8 we discuss the Tasting History trencher, alcohol, and vinegar (or lemon) Valentines.

Happy anniversary week to Tasting History, and thank you supporting Max and me (Jose), regardless if you started with cottage cheese, or with semlor! Today we chat about Sweet Measure and capons, and Max talks about his research process and episode creation.

THANK YOU EVERYONE! Ketchup with Max & Jose made it to 20k Subs, Tasting History is now a year old, and we survived the cockentrice. In episode 10 we go behind the scenes on the cockentrice creation, celebrate a year of Tasting History and unwrap some Pokémon Shining Fates packs.

Ello! We're back with Episode 13! We gab about our Oreo hoard and discuss the Heart & Mead episode of Tasting History, plus our usual rambling :3

Welcome to the "pilot" episode where I interview Max Miller, the host of Tasting History. In episode 1 we cover the goal of this channel, discuss Max's first Tasting History episode and cats! (Don't worry, NOT the Musical) So Like and Subscribe if curious, and leave any comments, suggestions or questions to ask in future episodes, and thanks for watching! - Jose

The current shifting season is the perfect backdrop for our first episode of the season:Greco-Roman Winemakers of the ancient world. Because - who doesn’t need a drink after the last decade *cough cough* We mean "year." That said, people have had lots of reasons to wine (and whine) since - well - ever. And today, we have Dr. Emlyn Dodd, a Greco-Roman Archaeologist who’s gonna take us through the ancient, fascinating, and ever-timely traditions and technologies around wine cultivation, as practiced in the ancient Greek and Roman worlds.(recorded over zoom) Music by Rolfe Kent

If you love history and cooking, Tasting History is an amazing channel to watch. Max Miller searches out ancient recipes and tries them out while giving his viewers a fun and lighthearted historical context for his culinary recreations.

Celadon City. Great food. Beautiful women. Salt of da freakin' earth baybeee. TOPICS: News Things Considered, The Dyatlov Pass Incident, Dark Souls 3, Baron Omatsuri and the Secret Island, Tasting History w/ Max Miller, and Fantasy Pokemon Gyms

On this week's On the Rocks, we welcome Max Miller, host & creator of the wildly popular food + history show Tasting History on YouTube with our guest co-host Liz Culley, seasoned producer, on-air talent, writer, business executive, and co-host of the Scissoring Isn't A Thing Podcast...with your host with the sassy most, Alexander Rodriguez. From Straw Hut Media Learn more about your ad choices. Visit megaphone.fm/adchoices

We hope everyone is hungry, because we are going to be exploring Christmas traditions of food and drink through the ages! MERRY CHRISTMAS! RESEARCH CREDITS: Food Timeline Library Max Miller's YouTube series: Tasting History who were sources for this episode END OF SHOW MUSIC CREDIT: Here We Come A Wassailing Acapella Choir with Lyrics of Christmas Carol sung by US Army Band Chorus. Here We Come A Wassailing Acapella Choir with Lyrics of Traditional Christmas Carol sung by the US Army Band Chorus, verses 1 and 7 repeated. “Here We Come A-wassailing” (or “Here We Come A-caroling”) is a traditional English Christmas carol and New Year song, which was composed c. 1850. The term 'wassailing', refers to door to door carol singing wishing neighbors and residents good health. Good spirited householders would offer the singers a drink from their wassail bowl which would contain a warming concoction of beer, apples, spice and mead. The song has been recorded by range of performers including - The Ray Conniff singers, Perry Como and the Ray Charles Singers, The King's Singers, Harry Secombe, and Kate Rusby. This A Capella vocal recording is by the famous US Army Band Chorus. CONTACT US: Contact Don by email at donald@ruffhousemarketing.com, Storyteller, and Co-Founder of Ruff House Marketing. Contact Co-Host, Michael Allison by email at mjallison.studioefx@verizon.net, Artist, Historian, Storyteller. Owner of StudioEFX. Follow us on Twitter @PodcastAboutEv2 Follow us on Instagram @podcastabouteverything Follow us on Facebook @podcastabouteverything

Every Tuesday, Max Miller, the host and creator of the increasingly popular culinary history YouTube show Tasting History, takes kitchen newcomers, experts, and bystanders on a historical trip through time via carefully chosen recipes of centuries past. On this week’s episode of the LA. Weekly weekly podcast, publisher and host Brian Calle, along with food editor Michele Stueven, go back in time to discover Max’s process, along with a few insider secrets about favorite dishes and impossible to find ingredients.See omnystudio.com/listener for privacy information.

Last week we heard from Great British Bakeoff's Edd Kimber, and this week I'm so excited to bring you another guest whose life was touched by the show. Max Miller is the creator and host of the fantastic YouTube series Tasting History, where each week he shares a historical recipe as well as an intriguing story about the surprising origin of some food we still eat today — and occasionally have never even heard of. The series was inspired in part by historical segments that appeared on early seasons of Bakeoff, and Max never intended for it to be anything other than a fun hobby to entertain family and friends — which is why nobody was more surprised than he when it took off and shot him to YouTube fame, drawing unexpectedly on his background in musical theater and his time swinging from the rafters of a ship while playing Peter Pan.We'll have that conversation in a minute. First a quick thanks to everyone who supports The Sewers of Paris on Patreon — including this week's newest members, Illana, Jason, and William! Visit Patreon.com/mattbaume to check out the rewards for backers.And if you're like hearing about queer entertainment, check out my YouTube videos for dozens of deep dives into queer moments on TV and film that changed the world. I just posted a new video about the first married gay couple on TV way back in the 1970s — and as always, Patreon backers get early ad-free access to watch.Also, I wanted to let you know that I'm going to start regular livestreams over at Twitch.tv/mattbaume — join me every Monday, Wednesday, and Friday afternoon for games and fun friendly chit chat. I'm also hosting a special Thanksgiving stream next Thursday, November 26th at 2pm pacific, and I hope you'll pop by for that.

RIP Hermione (no seriously -- you work so hard. you deserve rest) who gets petrified in this one, friends! Let's put on the invisibility cloak and go see what's up at Hagrid's. It is the Minister of Magic and a mutiny? Maybe! Hell yeah thank you to our special guest, Lelia Hilton! Email us at restrictedsectionpod@gmail.com to tell us what you thought of Cornelius Fudge or even what you think of us! We'd love to read your email on the show. Be sure to subscribe to know right away about new episodes, and rate and review! SUPPORT US ON OUR PATREON: https://www.patreon.com/therestrictedsection THANK YOU LOVE YOU IG: https://www.instagram.com/restrictedsectionpod/ TW: https://twitter.com/restrictedpod FB: https://www.facebook.com/groups/rspoddetentioncrew/ This episode featured: Special guest Lelia Hilton! IG @leelz4realz Lelia plugged The Hangman's Daughter by Oliver Pötzsch. Christina: IG @yagirloftheworld TW @tinafontina Christina plugged Black Panther. Haley: TW @TheWrit_toWit Haley plugged Tasting History. Mary-Peyton: IG @richmondreads TW @crookmp Mary-Peyton plugged Your Fucking Polling Place! FUCKING VOTE!!!