Debunking the Myths of Leonardo da Vinci

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RECIPE
1 1/2 pounds (700g) Turnips
¾ pound (340g) Cheese
1 stick or (110g) Melted Salted Butter
Powder Douce, made up of: Sugar, Long pepper, Nutmeg, Cinnamon, and Ginger (or other sweet spices)
1. Roast or boil the turnips until partially cooked; soft but not mush.
2. Thinly slice the turnips and the cheese.
3. Grease a small casserole dish with melted butter. Put in a layer of cheese, then turnips, then pour melted butter over it and sprinkle with plenty of the spice mixture. Repeat until all of the turnips and cheese have been used, making sure the top layer is cheese.
4. Place in an oven at 400°F/205°C and bake for 12-15 minutes, or until the cheese is melted and bubbling around the edge.
5. Let cool for 5 minutes and serve hot.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #leonardodavinci

Опубликовано:

28 сен 2024

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Комментарии : 2,8 тыс.

@TastingHistory 2 года назад

What are some of the history myths you see most often?

@ragnkja 2 года назад

The idea that anyone would use really expensive spices to camouflage bad meat when anyone who could afford spices would have been able to afford excellent meat as well.

@joemorganeatmyshortschannel 2 года назад

I think the myth sounds better than the truth sometimes

@sharkbait6851 2 года назад

@@joemorganeatmyshortschannel that's probably why myths are so common. People like them over the "boring" truth.

@Asher_LOATM 2 года назад

While it is not untrue, it is misleading to say that the average medieval lifespan was 35. Because it causes many people to think that people only lived into their thirties while the average lifespan was similar to today's. We just have fewer deaths from things other than age related causes today compared to people from the past.

@delarkaBCN 2 года назад

Spain was not a union of Kingdoms, it was Castille violently imposing their power (and language...) over the rest of the Peninsula. Ysabel and Fernando were second cousins and grandchildren of castillian kings.

@jorenbosmans8065 Год назад

I love the fact that you inserted the part that the quote was wrong. It really makes you more trustworthy as a history channel

@richiejohnson Год назад

Almost anything would be more trustworthy than the History Channel, home of Ancient Aliens 🥸

@thebratqueen 2 года назад

You know it's honestly kind of refreshing to learn there was a source of incorrect history myths which WEREN'T the fault of the Victorians.

@LucretiaPearl 2 года назад

LOL, I was thinking the same thing!

@vigilantcosmicpenguin8721 2 года назад

Unless... it was time-travelling Victorians!

@LucretiaPearl 2 года назад

@@vigilantcosmicpenguin8721 you might be on to something. 😆

@AndyViant 2 года назад

😆

@gurglewater 2 года назад

You can still fault the Victorians for anything though. Bad weather? Victorians. No pasta in your cupboard? Victorians. Slipped in a puddle? Victorians again. Blame em for everything (for fun).

@mimipaul7002 2 года назад

Max I watch all your video religiously, as someone who doesn't comment at all your yesterday's post on RU-vid community made me realise that I should let you know what a fantastic job you are doing, the amount of research you put in ur videos are commendable and it's a joyride to watch your videos as you make it very entertaining. Keep on doing what you do and can't wait to read your book when I get it on my hands next year.

@TastingHistory 2 года назад

Thank you so much, Mimi. As someone who rarely comments on things, I’m all the more appreciative of this.

@Campfire_Bandit 2 года назад

@Schlaym 2 года назад

This!!!

@verdanthi818 2 года назад

Beautifully said. My boss and I talk regularly about these episodes and we thoroughly enjoy it. And partly because of Max's wonderful work and research, boss's husband is going to take cooking classes. As well, this entire channel hits my niche interest in cooking and I can't wait to get my hands on that book! Thank you Mimi, for helping drag this lurker out of the shadows!

@larsvanderheeg4305 2 года назад

Couldn't agree more. You are a fantastic spring of inspiration and knowledge. I've made many of your recipes.

@elizabethkeen7851 2 года назад

Max really makes quality episodes weekly like a tv show all by himself and husband with the podcast/behind the scenes,It’s really cool don’t burn yourself out max ❤️

@nightsong81 2 года назад

The work you do is more than just entertaining. It is valuable and important, and I and others appreciate it. Debunking well-propagated falsehoods about history, not just with denial, but by actually doing the legwork to track down their origin and refute them, is something not done enough, not appreciated enough, and too often muddled with motives other than the pursuit of truth. You're a true student of history and a true entertainer, and a darn good cook, besides. Cheers!

@AdmiralSnuggles 2 года назад

Made this today. (ok substituting the spices for some garam masala I had sitting around). It was one of the tastiest things I've eaten. I also sliced the turnips before I cooked them. They cooked faster that way and I could get them into the casserole dish right away with some tongs. Tried a half dozen of your recipes, but this one stands out. Will make this again. But I do want to try to make the turnips a little mushier next time. I was kind of missing the softness of a potato au gratin or a endive au gratin. I think even if it gets bitter (like endive au gratin), that may add another tasty layer of complexity to an already great dish.

@stevedolesch9241 Год назад

Max, I discovered you just maybe two weeks ago and since I like history in general, your channel compliments my interest in hisstory. Keep at it.

@ckhprojectpro777 2 года назад

Thank you for addressing this issue with misappropriation and the repetitive use of false, unverified information. As a writer whenever I do research I effort to cross reference because I want to correctly attribute, credit and be a part of the sharing of solid useful information. It's maddening how challenging that is! Especially with quotes. Great video too. You blend of food and history with natural charm and affability. Wow, I am in writer mode, lol. In short: you're cool

@LorienDrechsler 2 года назад

I LOVE the fact that you're so determined to find the source. Most people today just re-Tweet whatever they see, regardless of it's accuracy. I'm totally with you!

@lauragutierrez4634 2 года назад

I have that book by Jonathan Routh! 😂 I bought it years ago as a present for my Dad. It was in the history section of the bookstore and I thought it sounded really interesting. I gave it to my Dad and a couple days later he told me "this book is a bit weird" I brought it back home and realized he was right, put it away and hadn't thought about it until today. I thought it was just a bad book, but now I realize it's a prank book!

@NeverwinterJunky 2 года назад

As a teacher, I really appreciate this episode. We all learn from mistakes most of all, and there is zero problem talking about every step of the research process!

@scafleet 2 года назад

Very cool for actually telling us when your research took a difficult turn. Helps everyone understand the real process of history.

@sandralouth3103 2 года назад

The real process of research. Just reading it in the internet is not research.

@DaleyKreations 2 года назад

Thank goodness you debunked the Leonardo- as - a - chef rumors. I'm quite the Leonardo fangirl and I have read a lot about him over the years. You were going on about Leonardo having a restaurant and so forth and I was like " Whaaat ? Where is Max getting all this ? I've never heard ANY of this before !" Not surprised at all it turned out to be an April Fool's Day joke.

@lizzykay9912 2 года назад

I felt for Max when he realized he was reading nonsense XD The Victorians loved to "rewrite" bits of history. But at least they were ...honest/ obvious about it. Especially with such a legendary figure like da Vinci I can't imagine all the myths (lies! untruths!) out there. I love gratins, especially with root veggies. The spices in this are different.

@skypainter 2 года назад

As I was working on my Master's in History I used to encounter these difficulties quite a lot. I'm glad you covered this subject, and really appreciate you leaving your mistake in. It perfectly highlights your point. I've got to add that the history of misinformation is often just as fascinating as the history of what actually happened!

@cheesehistory 2 года назад

I come across this problem a lot too when researching the history of different cheeses, especially with searching on the internet where many sites don't cite their sources. Thanks for keeping it real Max!

@globalwarmhugs7741 2 года назад

I use nutmeg and cinnamon on top of the bechamel sauce when I make moussaka. I layer eggplant and potato (and sometimes ground lamb) and it really tastes a lot like the flavours that you are describing here. Nutmeg and cheese, for the win!! Thanks for another fantastic, informative episode, Max!

@johnolson8073 2 года назад

Newer subscriber here, and I just finished watching all the videos from oldest to newest! I first came for the history & food, but I stayed for the witty sarcasm & outright humor. You have made an incredible success out of something that sounds like started as a hobby built from a true interest. I am so impressed with what you have done, and I am a true fan now Max. GUT GEMACHT!

@stephaniebequeath9812 2 года назад

I’m glad you went ahead with the episode, it came out great (as always) and highlights the pitfalls of research. In college I had a professor who said there were three questions to ask when evaluating sources. 1. Who says? 2. How do they know? and 3. Why should they know? Moving on from that, would love to see an episode of Alexander Dumas, pere, and his Grand Dictionnaire de cuisine.

@honeyfoxliving 2 года назад

I think I'd probably really like this recipe. When I make potatoes au gratin or whatever, I usually use a cream sauce flavoured with nutmeg and cheddar cheese. I appreciate your videos for the interesting recipes and historical tidbits - even if they are questionable. It is a learning experience for all of us!

@bigbeefscorcho Год назад

It really should go to show everyone how tricky it can be to find good sources when even someone as well-read and intelligent as our beloved Mr. Miller are sometimes fooled! Great video, I appreciate you giving us a little peak behind the curtain so to speak :)

@aj477 Год назад

My paternal grandmother taught me to make these but our family called them kraut brot (cabbage bread) and used just cabbage, onion, and ground beef for the filling and we close ours by pulling opposite corners of a square piece of dough together and pinching the edges, but mostly the same. Yum!

@baptistamercado1380 2 года назад

Thanks for checking the sources. Too many people cite a wiki, without actually looking up the source work to ensure the citation is peer reviewed, data/results are used in a correct manner, and not taken out of context. I stopped watching biographics and many other ‘quick history primer’ channels, cuz they were citing websites that were shilling history myths that were made popular from inaccurate media.

@sonofagun1037 2 года назад

so the inventor of the tank likes his turnips armored, a man of very specific tastes

@afm2024 Месяц назад

I love that you got to the bottom of it. So much untrue information online.

@hunter5822 2 года назад

16:04 this was a good touch. I think it’s very important to include the myths/rumors about the history you present but make it clear that it is likely a falsehood and why. Because, sometimes the reason that history is misinterpreted is just as if not sometimes more interesting than the actual history... like Columbus finding America and why him being attributed to its discovery by Italian immigrants is more interesting than Columbus’s actual history... still don’t remember which Europeans discovered America first besides the Vikings.

@lawrenceortega8541 2 года назад

Amazed at how quickly you can get 1200 comments. That said, I have to commend you on the integrity that you showed in this episode. That is rare in media as a whole these days and on the internet in particular. Well done!

@Taolan8472 2 года назад

Your dedication to the product and to the audience is one of the things we love about you, Max, so here's to hope for less hesitation and heartburn over whether or not to publish the heartbreaking truth when it all falls down. It is painful to think that a literal april fools gag has since been considered as a viable source of information on the Maestro. I have to wonfer if it didnt gain some traction because of Leonardo's brief surge in popularity during the run of Assassin's Creed 2 amd Brotherhood, as he appears as a supporting character.

@Dr.Yalex. 2 года назад

05:40 "as thin as the spine of the knife" -- Thickness of spine of knife depends on kind/consistency of cheese to be cut. I believe it refers to the type/kind of knife used to cut certain type/kind of cheese . In other words; there are "cheese knives" for soft cheeses, young cheeses, hard cheeses.

@drstrangecoin6050 Год назад

4:54 I've been on this planet 3 decades, but nobody had the courtesy to tell me about long pepper until today, so thank you.

@jenniferlyons3556 2 года назад

Love how you are explaining this. My kids need to know how to research and not to believe everything the read or hear on the internet. Will show them this episode for sure

@nathandieck6962 2 года назад

I absolutely love the courage you took in posting this video regardless of your struggles and the true artistry that goes into each of these videos is incredibly impressive to me. It's always such fun just putting on a playlist of your videos. As a fellow actor and passionate thespian i absolutely relate to you and look up to you as rather an inspiration and a friend. Thank you for everything!!!

@bradbauman 2 года назад

This may be your finest episode yet. So well done. So thoughtful.

@graylor1 2 года назад

Your research issues remind me of mine when looking into the Uktena (big snake from Cherokee mythology, probably not edible). Every source was a word-for-word copy of the wiki page. It felt like running into a brick wall.

@cjb8010 Год назад

As an attorney litigating cases requiring research on sometimes hard-to-research topics, I do a vertical and horizontal dive: vertical, by dating the first significant accounts of something, and horizontal, by determining when the accounts first became widespread, going back in time from that point to see whether we meet the first account in any linear or reliable way. I once had a case involving the reliability of a certain fact-checker. This vertical-horizontal method allowed exposure of the “fact-checker” as something of a fraud in its own right. “Facts” can be strange things indeed.

@adedow1333 2 года назад

Thank you for posting this episode, Max! Especially the edit clip! For one, the episode was a delight, as you work always is, and for another, it sets you apart as a trusted source (insofar as anyone can be). You have cemented your viability and integrity as a researcher and teacher. Thank you indeed! You are a delight and a joy!

@phillygirldiane8315 5 месяцев назад

my Babcha used to make ambrosia at easter too! that roast sounds like it is great, gotta try that recipe

@mrbr4587 4 месяца назад

I'm a professional historian, with a doctorate in my area of research, and one of the things I most admire about this channel is the seriousness and accuracy with which the research for the episodes is carried out. Fantastic work! Congratulations!

@martinhill486 Год назад

Leonard Vincent was a grad student in CO who in The Doorway To Summer by Heinlein goes back in time - changes his name to Leonardo de Vinci and well it is all history.

@translucentlyopaque 2 года назад

Fantastic video, I'm so glad you decided to post it and go into the whole fact-finding process, mistakes and all!

@tamarf4596 2 года назад

What an interesting episode! I loved how you showed us your process of discovery and discussed a "meta" topic (how history writing is sometimes a collection of perpetuated errors and myths). Also, this recipe is similar to a dish I make with kohlrabi, another great substitute for potatoes au gratin.

@waynecribbs8853 2 года назад

Thank you for your efforts to ensure the quality of the history you present! We need more RU-vidrs like you!

@therussiangamer6997 2 года назад

Ayo new upload! I'm super excited! I love your content so much so I'm super happy to be here. History plus food is all I could ever want. I'm proud of you and keep up the good work!

@QueeneAllie 2 месяца назад

Max looking into the camera and apologizing for the cheese is the best thing I’ve seen in a long time! 😊

@marteronde 2 года назад

i personally dont mind "errors" in history when it ends up as this. as much as you might view it as a "nothing burger" to debunk rumors and lies. it is still useful, aaand i got a new thing to try out so.... keep em comin chef! i will be hungry again!

@unfriekn Год назад

Good honest historian. I love how you incorporate your oops into the show.

@LittleMissBob 2 года назад

"you wouldn't mix cinnamon and nutmeg today with cheese and turnips" My parents (UK) make pomme dauphinous every Christmas. Parboiled potato slices layered up with salt and pepper, double cream... and nutmeg. It's a game changer. I wonder if something like this was the source!

@sharonprimett5102 Год назад

One year our garden grew an amazing amount of turnips. My mom was trying to figure out how to get us to eat them all she found a recipe for "turnips armed in self-defense" in one of her medieval cook books

@Vinlyguyx420x 2 года назад

100% still a good video as always! That seemed more frustrating then usual but you always handle things with class!

@suelane3628 Год назад

D'oh....I wish I had taken note of the kitchen lay-out when we visited De Vinci's house. Actually the star of the show was the cat sleeping on De Vinci's bed!

@Ninjalectual 2 года назад

This was an especially good episode, I enjoyed the history literacy lesson

@mountainmolly2726 2 года назад

I've never made turnips because I just don't know what to do with them. Now I may finally have a reason to give them a try. Thanks, Max.

@NoNameNoFace-rr7li 4 месяца назад

scalloped turnips....i cube mine...boil them until they are fork tender...drain, add salt, pepper, butter, and a small amount of sugar (teaspoon) then stir...they are very similar to poorly mashed potatoes and taste fantastic and are low carb

@volpelunare3613 2 года назад

I had to come back to this one again Max! Your Channel is one of the highlights of my Tuesdays! Keep it up mate!

@DeliciousBerries 3 месяца назад

You should go to Vinci, to his house where the wood oven is outside. In the front of the house there is an olive tree with very low wall around where you can sit and think. So many bushes of rosmarino... Also in his late years he lived in France where he died. His tomb is there. Did he change his diet? Are yo familiar with his shopping list? Bread wine cheese and fish.

@whiterunguard698 2 года назад

Could you do a video on hunters chicken? I have made it a couple of times, but I have trouble finding the original recipe for it.

@dianarising7703 7 месяцев назад

Great recipe. I made this almost like you did. I couldn't find talegio, so I replaced wit with muenster. Also, I left out the cinnamon and used white pepper, rather than long pepper. It was really good. It was my first time cooking or eating turnips.

@eisamiller88 2 года назад

Normally I watch your show for the history and because the food is interesting but usually not something I'm going to actually make. This one though, I am DEFINITELY making and soon! I'm too lazy to make my own powder douce, but it looks close enough to pumpkin pie spice, I'll use that as a sub. Can't wait to try this!

@bencruz563 11 месяцев назад

Your content kicks ass. You're mixin two of my very favorite things: the interwebs and watching stuff on the interwebs.

@xyanide1986 2 года назад

Great episode. It's true that once a piece of bad information is out it takes exponentially more effort to debunk it and get it out of circulation.

@alexbare7181 9 месяцев назад

I feel like they used the width of knife as a measurement because its a good reference as to ratios, knowing that all utensils aren't equal but that if you do everything to the scale available to you it should be a balanced dish regardless

@adreabrooks11 Год назад

You ought to do a video on the ongoing debate about turnips vs. rutabagas. Some years back, I got together with some friends for dinner at a Scottish pub, where the haggis was served with "neeps and tatties." Someone asked what neeps are. There was still debate in the air when the place closed at midnight, and we were forced to disburse. :)

@redjenny8652 Год назад

I did not realise the smokevane spit was a da Vinci invention! There's one in the nts' Georgian house in Edinburgh that gets shown off to visitors and I'd always had it associated with that period.. just off by a few hundreds of years and miles!

@ASUlloa94 Год назад

Hello! I recently discovered your channel a few days ago and after binge watching all of your episodes, the comment about the turnip that couldn't be peeled at around 5 minutes personally cemented your channel as the best RU-vid cooking channel EVER! 😂🤣😂🤣 Please don't ever change. What a treasure! Thank you for being you, especially now. Because of your lightheartedness, candid honesty, and dedication to detail, you are transforming our current time into a history that will be much more palatable in the centuries to come. (Pun intended) Many blessings to you!!!

@Tentaclestudio1 2 года назад

Really enjoyed this video! If you cook the turnips longer, so the turnips and cheese are light brown and crunchy, -the way we'd do it in Europe- the turnips and cheese do indeed form together like layered armour!

@bucketmonkeys 2 года назад

A man without sauce is lost, but a man can also get lost within the sauce.

@richiejohnson Год назад

19:15 To me, turnips have a strong smell, something like broccoli. I'm surprised that they boiled soft for you so quickly. When I put them in a beef stew it takes an hour for them to get really tender. That's a good tip on not overcooking the turnips

@herbelaborealis4560 2 года назад

When you took your first bite of the cheesy potatoes I couldn't help but to laugh over the string of cheese. Absolutely adorable.

@-gf- 2 года назад

this video deserves an emmy. i've seen almost every tasting history and i think this one may be my favorite. it's up there at least.

@jarodmasci3445 2 месяца назад

I wish more of my colleagues in the field of medical research had the level of integrity that Max has.....kudos to Tasting History!

@vignesham4030 Год назад

My favourite was when he looked into the eyes of his audience and said "It's Da-Vincing time".

@gravelrhoads 2 года назад

This encapsulates the internet perfectly! There's so much information at your fingertips. But... there are also so many gotchas. edit: I love cinnamon and nutmeg in my oatmeal, but I'm intrigued by those with cheeses. Kind of like melted cheddar on apple pie.

@ludicrousfunone5705 5 месяцев назад

I love how the royal collections in the UK, at least claim to have Davinci's note books.

@guytansbariva2295 5 месяцев назад

Bill Gates owns one, has since the 1990s.

@SwitchFeathers 2 года назад

Made this while drunk on yam vodka on a rainy monday night and I gotta say, it hits the spot and then some!

@PhoenixAlaris93 2 года назад

Max: Nor did he ever invent a kitchen gadget that was so dangerous to humans that he suggested it be run by bees. Batman: Bees... my god.

@kanokoehara1712 2 года назад

Leonardo di ser Piero da Vinci was an Italian polymath of the High Renaissance who was active as a painter, draughtsman, engineer, scientist, theorist, sculptor, and architect. While his fame initially rested on his achievements as a painter, he also became known for his notebooks, in which he made drawings and notes on a variety of subjects, including anatomy, astronomy, botany, cartography, painting, and paleontology. Leonardo is widely regarded to have been a genius who epitomized the Renaissance humanist ideal, and his collective works compose a contribution to later generations of artists. While his artistic genius is known across the globe, his aesthetic appeal as a fat-tiddy anime mommy are frequently underappreciated.

@terryt.1643 Год назад

Thanks for setting the record straight about the April Fool’s prank! I decided rather than armor some turnips, which might be ruinous to my lower regions, I would use potatoes. Turned our yummy. 🥰💕❤️👍👍

@octavulg Год назад

As an example about misattribution, someone tried tracing the citation of the whole "spinach has lots of iron" thing. Suffice to say one quickly loses faith in citation. Trust no one but primary sources, and probably not even them.

@Kinzokugia 2 года назад

You ever see "The Man who shot Liberty Valence"? 'When the legend becomes fact, print the legend.'

@PolySammo 2 года назад

I remember having armored turnips at a feast in the SCA .

@idontwantachannel7542 2 года назад

I very much appreciate the observation you make (starting at about 21:10) about cinnamon and nutmeg in savory dishes. A very good video could be made about nutmeg, which was heavily used in savory dishes right into the mid19th Century in North America. I have no idea why it fell out of favor, it's a lovely addition to especially savory dishes, such as this one.

@musicandbooklover-p2o 2 года назад

I remember reading in a biography of Caesare (spelling??) Borgia that da Vinci was actually one of the people who designed weapons for him. If true then I could find the comment about the assassin at the table believable, given the history of the Borgia family. Pope included.

@CharlieStuff407 2 года назад

The interstitial future video is awesome. I think DaVinci invented that!!! 😎 Great job, as always!!!

@sylviapesek5193 Год назад

Few things please me more than excellent research and proper pronunciation. In the two weeks since I happily became aware of this channel, it has become my very favorite, far ahead of the rest of the pack.. This dish has really piqued my interest, and I'm thinking of making it with both turnips and potatoes, using a similar, though not identical mixture of spices. I'll probably use mace instead of nutmeg, and I just ordered some long pepper, which sounds fascinating. I'm quite curious to see how the cinnamon and ginger will meld in this. For the cheeses, I'll go with the Fontina and Teleggio, but I can't help but think that some smoked Scamorza would be really nice in there, as well, and would really add another layer of interest to the turnips & potatoes.

@504CreoleCrystal Год назад

My favorite Da Vinci reference is a little known, historical film by the name of Hudson Hawk 😌😆

@djtumble6911 Год назад

Yeah!! Did anyone catch at :02 sec the little insert of the UFO guy, Giorgio A. Tsoukalos? Tool. We need more Max.

@BloodeyRose 8 месяцев назад

As a Canadian it’s weird hearing someone call it potatoes au gratin, because it’s the French translation of scalloped potatoes

@mikebauer9948 2 года назад

Interesting bits of history in this video, thanks. I once saw a vid with Gordon Ramsey suggesting a dash of nutmeg makes a subtle enhancement to mac and cheese, and I do that now and then - it does. So, might not be too far afield for this dish. Cinnamon, however, maybe not, LOL.

@marthalucas1221 2 года назад

Taleggio is a wonderful melting cheese!👏👏👏 Thank you for this episode.

@jessicaleighdargaclark4536 2 года назад

Wonderful information as always, and boy is my tummy grumbling for want of some cheesy turnips! Cheers!

@mitchellgehman4605 2 года назад

As a historian myself, I applaud you making sure to call out fake history. Research is tough, and it can take the wind out of your sails when you find out the research you did was off, but it’s a lesson learned.

@Jaggyuar Год назад

Well said Good Sir 👍 👏🏾

@EmeraldEyesEsoteric Год назад

With a big brain like his? No, he was not a Herbivore. Da Vinci was much higher up on the food chain.

@bellenesatan 5 месяцев назад

@@EmeraldEyesEsotericLMFAOOOOOOO. you're the fake history discussed in this video. Receipts or retreat, witch!

@MariaMartinez-researcher 2 года назад

Let's stop for a moment to thank Max for his efforts to get the history right. You are teaching not only cooking, but how good research is made, which is an invaluable ability few people outside academia have.

@TastingHistory 2 года назад

It’s definitely a lesson for us all in the age of misinformation

@Bacteriophagebs 2 года назад

And no shortage of people _in_ academia lack. It's amazing to me how many people, including and sometimes _especially_ academics, will defend things they "know" when when it's proven to be untrue or even ridiculous. I also assume anything is untrue if the person saying it doesn't cite their source, or cites a source that doesn't cite its source. The most egregious example of this was a "study" claiming that BB guns were dangerous weapons and should be controlled the same way as firearms. It claimed that a pellet gun with a muzzle velocity of 1150 fps was "as powerful as a .45 handgun." It had a footnote. The footnote referred to another page in the study. I checked that page. The claim was also on that page, with another footnote. That footnote referred back to the first page in an ouroboros of stupid. FYI, 1150 fps is about the velocity a .45 handgun shoots a bullet. A bullet that weighs 24 times as much as the .177 pellet in question. Just a "small" difference in energy.

@shadibeidas1 2 года назад

@@TastingHistory and not only that, but highlighting the importance and value of admitting to mistakes, a great lesson for both research and life.

@LoriCiani 2 года назад

I have watched the BBC programme QI for quite a while now, a panel show that takes established "facts" and more or less tells you how untrue they are. They have been known to do episodes where they admit to getting some things wrong, even with an army of researchers at their backs. But still, many of the things I was told as a child at school as fact are really not...according to QI. That's just life I suppose. 😊

@baylorsailor 2 года назад

But so many in academia take what's taught at face value and do not seek info outside of their institution, creating an "echo chamber". Being an "academic" doesn't necessarily make one more knowledgeable, but it definitely puts one in financial debt.

@vigilantcosmicpenguin8721 2 года назад

Ah, we all remember how Leonardo famously said "Let them eat turnips!" He also once chopped down his father's turnip tree, and did not lie about it. And once, when a woman offered him respite after a battle, he neglectfully left the oven on and burnt the turnips.

@user-mc5vy2vk5n 2 года назад

I guess you forgot to mention that he climbed the said tree first, landed in home of some giant, stole from him and was treated as a hero as he came back. That's why he chopped the tree, so the giant couldn't go after him.

@JulieWallis1963 2 года назад

Or you forgot his brother and he had to drive 160 miles to Chicago, with a full tank of gas, a half packet of turnips but they were wearing sunglasses!

@hollerinwoman 2 года назад

@@JulieWallis1963 Cuz they were on a mission from God??? 😁🤣😂

@JulieWallis1963 2 года назад

@@hollerinwoman yay! Good man, you got it 🥰🥰🥰

@AmyOnhercomputer 2 года назад

i know that last one MUST be fake. it was a man that offered him respite

@Narokkurai 2 года назад

Ahh, as a history major I completely understand your pain, and I commend you for the dedication to checking sources and tracing attributions! I remember having an entire paper fall apart in college because a source I thought was solid turned out to be from a later edition written by a completely different person. I went to the professor with the news and he just laughed and said, "Yeah, that happens all the time. Salvage what you can and I'll grade it on that."

@TastingHistory 2 года назад

It’s a house of cards sometimes

@genuinehawken 2 года назад

Had the exact same situation happen. It was definitely a lesson learned the hard way that's for sure

@Narokkurai 2 года назад

@@markrenton3941 I don't know what that means.

@aloysiusdevadanderabercrombie8 2 года назад

@@markrenton3941 What did you major in, then?

@RonJohn63 2 года назад

@@Narokkurai it means that Liberal Arts majors can only get jobs at Starbucks.

@lucasng9617 Год назад

Max is such a likeable guy. Him giggling at the turnip is the best haha.

@Mgooy 2 года назад

"Don't believe everything you read on the internet." - Leonardo Da Vinci

@Lauren.E.O 2 года назад

Da Vinci and Botticelli working in a restaurant together sounds like it would’ve been wild. Two very creative people dealing with the lunch rush, food prep and Those Customers? Definitely a story worth telling 😂

@TastingHistory 2 года назад

Sounds like a sitcom in the 80s which is why I should’ve known it wasn’t real.

@zennvirus7980 2 года назад

@@TastingHistory THE sitcom of the 1480s. Every Tuesday, at the new Da Vinci Kitchen. (Queue in the theme for "Cheers", arranged for the late 1400s).

@Taolan8472 2 года назад

I am now imagining the crew of Drunk History getting together with some scholarly sources and historical re-enactors to put on such a performance, and man does it make me want to make a pitch to Netflix. I hear they'll buy anything.

@soxpeewee 2 года назад

OMG what if cooking was their real forte? So sad to lose those recipes

@stickychocolate8155 2 года назад

Sounds like an 8 episode arc if I've ever heard of one

@caseyrogers573 2 года назад

I’ve said this so many times, but as a linguist I always notice and appreciate when your dialect training as a voice actor comes to play. You never shy away from non-English words and your pronunciation is almost always near native. Kudos, and thanks for all of the amazing content!

@josephchu6414 2 года назад

You're an expert in Linguine?

@caseyrogers573 2 года назад

@@josephchu6414 100% yes

@R2121 2 года назад

@@caseyrogers573 I've never had the opportunity to speak with someone who claims to be an expert in Luigi's Mansion before. All that aside, I agree with Max's pronunciations be top notch. I'm no expert, but I can appreciate a good affectation.

@caseyrogers573 2 года назад

@@R2121 I appreciate that, and there are two secret treasure rooms in Luigi's Mansion that you can access to load up on gems and money.

@자시엘 2 года назад

Life of a langoustine must be tough !

@SargeMorris Год назад

Man, at 15:03, that was one of the most real, most honest pieces of history work I've ever seen. Thank you for that. Mad respect for that level of authenticity and honesty.