Eating Like an Ancient Greek Olympian

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Subtitles: Jose Mendoza | IG @worldagainstjose

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#tastinghistory #olympics #greece

[TastingHistory]

Traveling around the East Coast so follow along on Instagram @tastinghistorywithmaxmiller. Don't forget to Like and Subscribe, and see some of you at the next Book Tour stop!
LINKS TO THE TOUR (Reservations required at some events)
Oct 18 6pm ET -- Ridgewood, NJ
Bookends Bookstore

Oct 19, 7pm ET -- Atlanta/Decatur, GA
Eagle Eye Bookshop

Oct 23, 6:30pm CT -- Chicago/Evanston, IL
Bookends and Beginnings

[manuelviellieber]

Max‘s very detailed explanation on how to store Asafoetida makes me think that he had to learn the hard way about the smell haha

[tiyetiye]

The hardtack “clack-clack” makes me smile EVERY TIME. Please never stop doing it Max!

[Frankoman]

I will never get tired of the hard tack cut aways 😂

[ouestlelivre]

My local library does a monthly program called "Cook the Book" where people bring something to share from a specific cookbook. When I saw December's meeting would be "Tasting History with Max Miller, " I was so excited!! I can't decide what to make!!

[jerrihadding]

Oh poor Max and SO MANY others! I was born in 1949, so I was a teenager in the early 1960’s. As a teenager I was anemic and the medical advice of those years was that an anemic person should eat liver — rich in iron. My mother was a gifted cook. She prepared calves liver once a week, breaded and fried with masses of onions. Given that the texture was essential liver “odd”, but tender and never off-putting when correctly prepared, our entire family heartedly enjoyed these meals. Years later, after living in Europe for ten years, I prepared a meal of liver for my Swedish mother-in-law who had told me how much she enjoyed eating liver. The greatest challenge about preparing this meal was to actually find calves liver for sale in a grocery store! It was not difficult to encounter ostrich steaks, literal pigs feet untreated in any way, horse meat offered in several varieties, but calves liver…. I loved her greatly and remain so grateful that I could provide this simple pleasure for her. If you wonder. I have lived in Sweden for 26 years now. NO. I have not found calves liver available in grocery stores for years now.

[paulahillier]

Here I am thinking "can Max work in the hard tack bit?" YES, yes he can.😂

[jasondoe]

Max, the "correct" (and traditional) way to eat that Cretan hardtack (paximadi) and fully appreciate the flavor without breaking your teeth is to *dampen it first* (putting it under running water for 2 seconds, but *not* soaking it), and then sprinkle with *olive oil, sea salt, and dried oregano* .

That's also the basis for a traditional Cretan salad called "dakos". It also has tomatoes and "graviera", which is a traditional Cretan yellow cheese (very different from feta). Try it!

[horribleartist]

As a Greek I deeply appreciate Max's pronunciation of greek words! Its definitely not easy for English speakers but he aced it!

[hiriasbloodweaver]

12:50 I read that in ancient greece, cattle was probably much lighter, similar to wild cattle, weighing more around 300-400kg which is realistically carriable. Modern cattle went through several centuries of selective breeding.

[ΔΕΣΠΟΙΝΑΠΑΠΑΪΩΑΝΝΟΥ-βμ]

As a Greek, I thank you for this episode!! You have done remarkable research!! I wish the people would understand the full meaning of EKECHEIRIA and cease hostile acts or wars for at least the 15 days that the modern Olympic games last.

[ragnkja]

In several European countries, the word “gymnasium” refers to secondary school, especially upper secondary school and/or the schools that prepare you for university (obviously there’s a lot of overlap between those two).

[caspenbee]

Stone lifting is a huge thing being rediscovered in Ireland! The special stones are often found near graveyards and were part of the irish funeral games. It's a beautiful tradition -- lifting as catharsis during grief, lifting the same stone your da and granddad probably lifted in their grief.

[Solcitse]

your videos are like a warm fuzzy comfort blanket to me, history + food, i could watch all day (and i have)

[midwestern]

Absolutely love this channel. History was my minor in college, and I've researched my genealogy for 43+ years. I owned my own restaurant 9 years as well. I get the best of both of my passions. Thank you 🤗

[dhawthorne]

If you want to try altering the texture of the liver, you can add fig pulp to the marinade. Figs are a natural tenderizer because they contain a protease enzyme that helps break down proteins.

If you want to play around with marinades for other dishes: pineapple juice, grated apple, grated onion, sliced kiwis and mashed papaya also contain such enzymes. To help the enzyme along and denature other proteins, make sure your marinades are also acidic by adding vinegar, citrus juice or tomato juice.

The initial Olympian diet is closer to that of a sumo wrestler. They bulk up on a carb-heavy diet and typically get their protein from incidental sources such as broth and eggs.

[andrewroberts]

That "substitute your protein" segue into the sponsor was one of the smoothest I have ever witnessed. Well done, sir! Also, another great video as always.

[mattcalpin]

You pronunciations really are second to none Max, it doesn't go unnoticed!

[bhnnad]

I love this episode! One note - Cretan paximathia is often soaked in water before being eaten. Or oftentimes you put a salad of tomatoes, olive oil, and cheese on top and let it soak in and soften before the whole thing is eaten. It’s called Dakos.

[Shea-nk]

I love the way you take one for the team by eating foods you don’t like just so you can keep the recipe as authentic as possible.