Next year’s episodes

Tavern food in pubs off the coast of New England during the 1800 and early 1900s.

I'll try to remember for 2026 but wanted to memorialize now: offal. Since WW2, most Americans don't eat the parts they percieve as poor people's food. Cook a cow's tongue into tender deliciousness that you can no longer find outside a great NY deli (my childhood memories due to a European mother) or a beef and kidney pie that any Brit would love, any era. Liver pate or a terrine, of course, is pure magic.

How about saltines? They're readily available in stores (made by multiple brands) but are SO delicious when homemade.

WV Pepperoni rolls…. Here is a clip from wikipedia “The pepperoni roll was first sold by Giuseppe "Joseph" Argiro at the Country Club Bakery in Fairmont, West Virginia, in 1927.[6] The rolls originated as a lunch option for the coal miners of north-central West Virginia in the first half of the 20th century.[2][7] Pepperoni rolls do not need to be refrigerated for storage and could readily be packed for lunch by miners.” Lots of history around early Appalachian life as a coal miner.

The history of hotdogs might be interesting. I've been getting back into baseball and going to the ballpark has me hankering for red hots. Sorry if this has been mentioned before I'm new here.

What were some foods favored by the Impressionist painters?

Caudle would be great. Especially why it was recommended for moms recovering from childbirth.

Pease porridge/pottage! I was certain you'd have a recipe I'd missed, but if so, I can't find it!

Hi Max! I know this is late, but I wanted to recommend an author whose stuff might be useful. :) (We're watching your Pancit episode tonight. This has nothing to do with it.) If you dip into Soviet food again at any point, or anywhere from across the USSR, you might appreciate the work of Anya von Bremzen. *Please to the Table* is a massive doorstopper of a cookbook, put together in 1990 at the tail end of the USSR and covering its entire span. *Mastering the Art of Soviet Cooking* is a memoir with a recipe at the end of each chapter. Both seem like they'd be right up your alley, and the latter is available as an audiobook. :) Much love from a couple of nerds north of San Francisco. <3

Foods from the Vietnam war.

I inadvertently ran into "Watergate Salad". "The recipes came out during the Watergate scandal. The cake has a 'cover-up' icing and is full of nuts. The salad is also full of nuts." https://en.wikipedia.org/wiki/Watergate_salad

I work as a literary agent and my authors are always working in recipes so I started thinking. I know you did episodes on Jane Austen but what about food from some movies, especially older ones? Of course there is that Mayonnaise Loaf Dessert thing I emailed to you a couple of months ago.

I found a menu from the US Coast Guard Lightship Columbia in Astoria, OR. The menu is from 1977, which is a little more modern than you generally do, but it's still nearly 50 years ago and lightships are no longer in use. You can learn more about the ship at the Columbia River Maritime Museum's website.

I think a neat idea could be comparing three different American sandwiches featuring beef top round: Philly cheesesteaks, Chicago Italian beef, and Baltimore pit beef. They each have a different technique for making the most of a somewhat cheap and dry cut and they're all distinctly delicious.

Hi, I just wanted to pop in and suggest mämmi! It is a wonderfully strange Finnish dish with an interesting history to it – and guaranteed unlike anything you have tasted before! Black, fermented, sweet, bitter and rye-y. It was eaten during lent in medieval times, and has stuck in the culture as easter food. I can help with finding and translating finnish sources if you'd like! https://en.m.wikipedia.org/wiki/M%C3%A4mmi

We’d love to learn more about how people baked breads with no access to temperature gauges, real ovens, etc. Maybe recipes related to the origin of maple syrups and similar.

What would be a funny entertaining episode would be something revolving around old school circuses. Like when a legit 1800 or even earlier circus got in the road and traveled was their specific things they ate or did? I assume there would be a lot of lifestyles and cultures combined into a big top like a circus. History of how the circuses of the old time came to be and how they lived life, but then come back to what they did for food or snacks or something.

We just watched The London Gin Craze and Beyond - You Sir, are MAGNIFICENT; and if we, my wife and I, might presume to speak just for a moment, on behalf of those responsible for those gifts bestowed upon us through you, may we say in simplest form, Thank You.

Chartreuse (liqueur) The author Louise Penny has a marvelous series that is set in the mythical village of Three Pines, Quebec. In her latest installment, The Grey Wolf, this liqueur plays a pivotal role and it has an interesting history. I hope you might consider adding it to the Drinking History series. https://louisepenny.com/

Cincinnati chili is such a thing that our two iconic Cincinnati brands have joined together for ….. wait for it… skyline chili ice cream! https://www.facebook.com/share/1ALWc7k3m1/?mibextid=wwXIfr

Hi Max and everyone. Here is a good post supporting my call for Tasting History to cover Cincinnati chili. https://www.facebook.com/share/p/1H1NNoiKwX/?mibextid=wwXIfr

Max, definitely do an ep on mulligatawny soup—perfect subject for the confluence of history, food, and language that you love (as do I).

Three ideas: - Episodes about ingredients and techniques used in traditional cooking of various Native American groups (loved the traditional tamales and the pemmican episodes) -Related topics: Cooking of the Klondike Goldrush, cooking of the Nome Goldrush, and the Fairbanks Goldrush - The Compton's Cafeteria Riot in 1966

Have you done anything on Marshmallow?

Something on curry; this is fascinating: https://www.bbc.com/news/world-asia-india-36415079.amp

Ooh, some ideas: - Jewish food from Italy (I think there are at least three different traditions: Veneto, Rome and Southern Italy (Puglia)) - Ancient Tamil recipes (apparently there are some nearly 1,000 year old recipes out there...)

When I was a child in the mid 1950's, my grandmother would tell me about a job she had as a young woman (probably somewhere between 1910 and 1920). Her job was to clean chicken feet for the rich folk who dined at the local resort.

List of suggested topics (I may add items here from time to time) -The advent of TV cooking shows (Julia Child to Jacques Pepin) changed what Americans cooked and what they shopped for. How has this changed American grocers and our farm industry? Possible chance to include interviews. Pepin is approachable. (could be a series) -Clam Chowder as described in 'Moby Dick' -Tex-Mex, how it evolved, influenced cooking in Mexico, how it differs from Southwest (Arizona) dishes. Nachos (ballpark to fancy) or Fajitas could easily be episode focus. -Grits. The influence of African cooking in America. Shrimp and Grits would be a good recipe -Chicken. What is the origin of the chicken eaten around the globe today. Are 'game hens' really wild chicken, or a different species? When and where were they domesticated? -Vegemite. Australia was geographically isolated from the rest of the world while farming, ranching, and proper table settings swept the world. Is that why the residents there eat this foul paste that tastes like some poor creature that was long ago flattened on a lonely sun-baked outback road?

Have you done an episode of Turkish Delight / Lokum? I'd like to see how far that dates back.

I have a possible gift if you would like it, Max. I was married to a man from India in the 1970s. When I wanted to cook the vegetarian dishes that he had eaten, I was stymied. He is from the state of Madras in south India. And almost all the Indian restaurants in the U.S. specialize in north Indian style food. When I was there in 1972, my then-sister-in-law gave me a well-used book of genuine South Indian recipes in English. I have used it frequently over the years, but I realize that at this age, I will not be doing this cooking anymore. Would you like to own this old, raggedy book? I would be happy to send it to you.

History of Cincinnati Chili - which is a Greek chili (kind of) would be an interesting topic. Another interesting Cincinnati food topic would be the history of Goetta - which is sausage like made by poor German immigrants and still very a local but popular food.

Pad Thai has an interesting history, rooted in political strife and intrigue. That could be cool! Extra points for making it in an egg nest.

Totally out of left field, but... a history of dog food would be interesting.

So happy you include us in your shows. My wife, Christie and I came upon you on YouTube not too long ago. We thoroughly enjoy each episode, food as well as history! We do binge watch your shows several days a week. You are charming and full of wonderful knowledge and excitement. Christie and do appreciate all you and Jose do for us! Happy new marriage to you both as well! My wife and I are Hispanic (she also French.) I, originally from Spain, have immediate Honduran roots l. Christie’s Hispanic side is from Nicaragua. Anything from Central America sounds especially interesting, with those two countries at a bonus. Hoping y’all have the happiest of New Year!

Food and recipes that were thought to increase fertility. I suppose there's going to be a lot of gross and strange practices.

Could you do an episode all about Der Völler? You could cook something from the table and then get into Art History and what we can learn from the painting.

Also I've been dying for a kimchi episode

Italian Wedding Soup. I think there's a Roman recipe out there from Apicius.

Has Max done anything on British fish and chips? I’m sure I saw something somewhere about them potentially coming from the London Jewish fried fish shops, but not sure where I heard it.

I’d love to know more about Yorkshire pudding. Why it’s associated with Yorkshire in particular when I’m sure it was pretty common all over the uk. And was it always in its current form? How far back do you get the plate sized ones (the ones where you put the meal inside it like it’s a dish.) Plus I love Yorkshire pudding!

Even though it was from recent history, how about a recipe cooked in austere conditions of Siege of Sarajevo? Would match well with austere dishes from World war 2.

I’d love to see an episode on either the history and origins of sushi (my favorite food!), or the cuisines of French Canadians. The latter topic could include the food of the Cajun people, and trace it back to what they would’ve been cooking before they were expelled from Acadia.

Hi! I just joined and I’m so excited! Scottish ancestry and Hagis if that hasn’t been mentioned yet. Always been so curious about that.

Lots to unpack with rice! So many different varieties and uses in different cuisines and even as alcohol.

Food of Wisconsin settlers. I know they make traditional beer and food at the old world Wisconsin part of the Wisconsin Historical society. They also sell your book in the gift shop with I just got for Xmas with a gifted year of buttery level subscription. Since I'm from Wisconsin land of beer and cheese? Or is it, look at the capitol building mosaics and notice what isn't there.

I have a suggestion, but it's got personal details so I'll DM it!

Hey, I was wondering if you could do something on Haitian food. One thing I was thinking of is Griot it’s like a very popular dish. I think it’s the national dish the question is why is griot the national dish and the history of the swine economy in Haiti may have something to do with it too. Second Haitians love and eat and celebrate with pumpkin soup on the new year I thought maybe that would also be a good history Video and I hear the soup is really good.

Marshmallows from the original mallow root.

Something on Chinese takeout? Wonton soup, eggrolls, egg foo yung... ;9

My votes would be for some coconut focused dishes. This has been a staple of expeditions across the Pacific, and I’ve encountered so many different uses in sweets in Bali, using young coconut strips instead of noodles for GF options in Maui, and so many different cakes in the US and Mexico. An amazing history around when to harvest it according to the moon cycles and etc. Lots of interesting possibilities here!

A Slavic goulash, perhaps? Goulash is interesting for its variations across cultures. I grew up thinking goulash was the American version made with macaroni, and had a delightful correction when honeymooning in Prague. It's old enough to probably exist in some quite old cookbooks. In addition, paprika, a key ingredient in most goulash recipes, has its own collection of varieties, so there are probably a couple different rabbit holes one could go down. Plus odds are excellent it will be delicious.

A little bit of Incan civ, could be cebiche o ceviche :) It has an UNESCO Intangible Cultural Heritage of Humanity title and is relatively simple but with an interesting story because the cultural mixing in the colony. https://en.wikipedia.org/wiki/Ceviche

I had to make homemade grenadine syrup for my autumn punch this year. So.... maybe the origin for it? Another request: you've made a few old original ice cream recipes, but gelato (also the italiano word for ice cream) is a bit different. I wonder if it differs from the history of ice cream? And which was invented first?

How about a history of seaweed in cooking and agriculture, you could give it a St Patrick's day twist by covering the part Seaweed played in the Irish agricultural revolution and how attempts by the Landlord class too monetise this valuable resource lead to a series of inter parish raids and fighting and an assassination known as the "Irish Seaweed Wars" and how they play into the "Irish Land Wars". Here's a lecture on the Seaweed Wars https://youtu.be/Xx9VlXWSFCQ?si=3GlE8_tO6PgJDM44 And here is an 1890's cook book containing a recipe for the Irish dessert Carageen Moss Pudding on page 209 (called Irish Moss Blanc Mange in the book) https://books.google.ie/books?id=nSrlzQEACAAJ&pg=PR5&source=gbs_selected_pages&cad=1#v=onepage&q&f=false

A recent day Wassail story. On several Christmases, my mother would make Hot Punch Wassail in a stainless steel milk pail. It was sweet and good, as I remember a flavor of apple juice and spices that had to include several sticks of cinnamon. It was a non-alcoholic version, at least for the children. The story. One morning my mother caught a younger sister (~six year old) brushing her teeth in the pail of the wassail. My mother didn’t tell the many children that enjoyed the drink until it was all gone, then she broke the news. Since that time, the wassail story has been a favorite in the family.

How about the history of Submarine Sandwichs. Just glancing at Wikipedia makes me think that could be fun with all the different names from different parts of the US and such.

Hi, Max! I have been watching you for quite a while and I love your videos. If you need any ideas for new videos, I would like to recommend to you Garash torte. It originates from Rousse, Bulgaria, which was called the little Vienna during its prime time. Garash torte is a chocolate and walnut cake and was created by Costa Garash around 1880s. We still eat it there and we have an annual competition for the best Garash torte :)

Hello! I love your videos! If you're still looking for ideas, I learned about an old Chinese donut-like stick called a Youtiao. It has an interesting history behind it - the dish was created by locals in protest of this very unpopular ruling couple. They fried the dough and claimed that the duo would fry in hell like a Youtiao when they died because of their evil deeds.

Hello! I am new to your community ✨️ so I'm not 100% sure if you have covered this yet... just catching up on all your videos... love them... I am Canadian with Scottish roots and have family that are Indigenous... Bannock was brought from Scotland to Canada and taught to the Indigenous people and now it is a cultural food of both. I think this would make an interesting video.

writing a PM made this magically appear on my Patreon feed after I couldn't find it. So, my suggestions:If you want to do more with fruitcake, you can 1) cover Emily Dickinson and feature her Black Cake ake and her close relationship with her Sister In Law and 2) explore West Indian fruitcake. also you should invite B. Dylan Hollis.

I dont know if there even is enough info to make a video on it, but stotties could use some research, nobody seems to know anything about their origins! https://www.sunderlandecho.com/heritage-and-retro/heritage/sunderlands-claim-to-the-invention-of-the-stottie-cake-4727789

I think an episode on the original Mac and cheese would be fantastic. Another episode idea is on the ww1 home front like the U.S, France, Russia, Germany and the Ottoman Empire

I would love an episode about the history of bagels, especially the rivalry between Montreal bagels and New York bagels (spoiler: Montreal bagels are better). I would also love an episode on Korean budae-jjigae (army base stew) which is made from Spam that American soldiers brought to Korea following the Korean War and is still very popular today.

A right and proper Swedish meatball: https://www.foodtimeline.org/foodmeats.html#swedishmeatballs

Last year I've read a book about haroset by Susan Weingarten, and found the whole topic very intersting. Maybe that could be an interesting topic? It's a jewish food that has it's origin (probably) in Roman custom, and got a specific dedicated place in the Seder ceremony.

Can I suggest Cornish Pasties? These are intimately tied in with the history of tin mining in Cornwall and some were quite elaborate with the savoury course in one half of the pastry wrapping and the sweet course in the other half.

Cuban Bread, for an episode on the Conch Republic?

Cream Bastarde Take the white of eggs a great heap and put it in a pan full of milk. And let it boil; then season it so with salt and honey a little, then let it cool. And draw it through a strainer and take fair cow's milk and draw it withal, and season it with sugar and look that it be poignant and sweet: serve it forth for a pottage, or for a good baked meat, whether that thou will. (Take a Thousand Eggs of More p196)

Pickled barbarossa!

Baklava.. also it might be fun to explore a process or technique. Show us how to can food for preservation and talk the history of that. Or the history of pasteurization. An episode on pickling? Century eggs. I heard that the post civil war south would make cookies with bacon grease rather than butter because lack of refrigeration made it a scarce commodity

Howdy Master Max — 3 topics that are of interest to me, and may be of interest you and yours: [1] Food fads that followed the movie South Pacific — I know Italian families that started adding pineapple, red bell pepper, vinegar, and "soy sauce" over their meatballs right after the movie [~1958] [2] Jack LaLanne diet and exercise — also, John's Grill in San Francisco still services the signature Jack LaLanne salad — a long-time favorite. [3] Graham Kerr odyssey — I know this is a vast topic outside your usual offerings — however — the journey of this marvelous fellow from extravagant devil-may-care bon vivant to health-conscious mentor and guide mirrors the trajectory of food sensibilities in the US, and deserves the very special telling I believe only you could provide. Graham is approaching 91 today, remarried this year, and is apparently doing well. Thank you for reading this far. Best to you and Jose.

something about 17th century colonial america would be cool, specifically maybe about the salem witch trials?

Regional variations on tea and what to serve with it.

History of gelatin dishes gets interesting in spots.

Butter tarts. Where did they come from? And why haven't they caught on outside of Canada?

I’ve just started a book called Tava, by Irina Georgescu, about Romanian baking. She discusses the history of the region and the blend of eastern (phyllo dough- strudel and baklava) and western (German, Austrian, French) influences. If I encounter specific ideas I’ll pass them along.

Food that was eaten on Antarctic expeditions? Maybe along the lines of what did explorers eat at various times in history? Oregon Trail meals? History of fondue? History of Turkish Delight?

Beethoven's favorite food was an Austrian version of mac and cheese called kasknoken, especially the Italian import Macaroni mit Parmesan-Käse. I know you were a music major so I think this would make for an interesting topic!

Why not try ancient cuisine of Mongolia or some dish of the infamous atilla the hun

This might have some inspiration. I don't recall you doing vinegar pie and I am curious! Sweet potato balls also actually sound good! (I'll skip the oyster stuffing, thanks.) https://www.mentalfloss.com/olde-timey-thanksgiving-recipes

I think it would be fun to see a series on the history of foods in Jamaica and the Caribbean. Salt fish and Ackee (salted cod isn't from there), jerk spices, rum (& sugar cane), pork, red bananas... many foods considered "native" to the islands today have their roots in western trade routes and the African traditions that came with slavery.

The lasagna recipe that King Robert of Anjou in the 14th century used a fork in.

The suggestion I have would be the histories of lutefisk and lefse

I love the 1500+ year recipes. Helps me connect to the past in a new way

+1 on the Native American dishes. Jamaican beef patties - pretty sure the frozen ones I get at Market Basket are not really authentic, though maybe I'm wrong! Fondue, raclette. Americanized foods that were adapted from other countries' foods.

I know I’m late to this, but I would love a history *series* of “sick foods” from history and around the world. Chicken soup, obvi; but what else have people been told to eat to heal whatever maladies they had? Was there a “plague soup” or something during the Black Death? Something along those lines.

When we were at the San Juan Capistrano Mission I recall them saying that acorns were an important part of the indigenous peoples’ and early settlers’ diets. I wonder, what kinds of acorns and how did they prepare them?? And if you were to tackle how hard would it to be to collect the nuts?

I know it's niche and a bit modern, but I'd love a history of yeast spreads (I am absolutely thinking of Vegemite, but where did yeast spreads get started?)

Hi! I have two: 1. How did vainilla became the default flavor for sweet stuff? To the point we put it on everything but only call something vainilla flavored when there's no other flavors, and even became a word for "basic, bland, with no special features" 2. History of vitel tone. It is a dish of meat in fish sauce that is eaten in Argentina for Christmas (and only Christmas) that seems to have a roman origin via italy.

Hi Max! How about Chicken Divan? I first had it almost 25 years ago when an aunt made a version following my grandfather's funeral. It was mid-January on Long Island, NY, bitterly cold and snowing heavily. It was the first substantial meal I'd had for a day or so after not feeling well from the stress associated with my grandfather's death, since his passing was unexpected. So, the dish has always been a major comfort food for me ever since. Happy Thanksgiving!

Dust Bowl recipes! I always kind of assumed it was kind of like Depression-era food, but I don't really know. The Dust Bowl-specific stories are fascinating. The Worst Hard Time by Timothy Egan is a good read on the Dust Bowl, too. My granny (paternal grandmother) grew up on a wheat farm in Kansas (in Finney County), and they held on during the Dust Bowl and stayed on their farm. She didn't talk about it much, but she did say once after walking back from school she and her siblings would have to wash their feet and faces from all the dust, even though they wore handkerchiefs around their mouth and nose whenever they went outside, and just generally how thick and awful it was. They managed to make it through, and her siblings and their kids still own a portion of the farmlands (now just held onto for family history, they haven't farmed it themselves in years). I know overall they didn't do too bad, and always managed to have food on the table, but they had neighbors and friends who weren't also so lucky. Other than in better times, when she talked about her and her mom and sisters making fried chicken for the ranch hands and family (and part of why she despised chicken, as it was her job to catch them and prepare them; "First you had to catch the things before you could ring their necks and kill 'em!" I could feel the rage for those chickens, haha), I have no idea what they ate during those time. She passed away in 2015, at 93.

I'd love to see you do a recipe with acorn flour, since that was the staple plant for many indigenous peoples of California (like corn was in other parts of the country.) Apparently there was quite a process to make them safe to eat in the days before ready-made flour was available online!

The Michigan coney dog! A pretty unique local delicacy that also speaks to the history of Greek immigration to the US. And, delicious.

Couple of ideas: 1) Preparing Salt Pork and Dried Apples for a months long expedition into the Grand Canyon...with a focus on John Wesley Powell's first geological survey of the the Grand Canyon. Or you could do a recipe which combines native squashes....since *spoiler alert* due to a early mishap, JWPowell and his crew ended up stealing some ingredients from a garden of a Dine family... 2) British Sausage rolls. Basically, I just would love to learn how to make this pub staple and learn about its origins...

I'd like to second Marta's suggestion: Native American cuisine is not very well known outside of those communities and I, for one, would like to know more about the native-borne celebratory and important foods!

Before pressurized cabins, RAF pilots discovered that marshmallow treats would expand at altitude. This needs to be verified! Especially since they claimed there was no negative impact to flavor.

Original fanta , for a drink history episode . As for dishes I'd like to see more nordish and native American , maybe the original hot chocolate drink

Kolaches. Since moving to TX they are everywhere here and there are many varieties. They also call pigs in a blanket Kolaches here too, and I'm not entirely sure why since the two are pretty different.

My husband and I have been watching Ken Burns latest documentary on Leonardo Da Vinci. So maybe that's why historical figures are on my mind. Regardless, it would be fun to see what dishes were the favs of historical figures. I'm guessing it might be difficult to figure that out, but an episode that covered Charles Dickens' love of roly-poly jam pudding and how to make it would be very fun and entertaining!

Pain d’epice would be really cool! It is a type of fermented spiced bread I first read about in M.F.K Fisher's "Serve it Forth" when she is visiting Dijon “Take two pounds of old black honey, the older and blacker the better, and heat it gently. When it has become a thin liquid, stir it very slowly and thoroughly into two pounds of the finest bread flour, of which about one-third is rye. “Put this hot paste away in a cold place. It must stay there for at least eight days, but in Dijon, where pain d’epice is best, it ripens in cold for several months or even years! “Wait as long as you can, anyway. Then put it in a bowl and add six egg yolks, one level teaspoon of carbonate of soda, and three teaspoons of bicarbonate of soda.” Seems like a super interesting recipe, though certainly an endeavor.

We just got back from Uzbekistan and were introduced to a silk road meal called Halisan. (Probably spelled wrong...) The whole silk road is so interesting but the Halisan is very old.

German stollen bread! (For Christmas)

Napoleonic era French rations (bottle preserved food)

As I understand it that was a distinct style of food for the slave labor in the American South before the civil war. I think that southern foods like Fried Chicken or BBQ originated form that. I'd love to know if that is true.

How about incorporating Indigenous dishes? It's hard to trace history for some, but many involve ingredients or cooking methods that come with great myths. And you have the entire world (except maybe the US and Europe, ) to explore. For example, the great trickster Coyote stole a good number of things for the benefit of humans. In the southwest, two magical sisters brought white and yellow corn.

1. Mock Turtle Soup, which I think of as the ultimate "old-timey" soup. 2. The Chicago-Style Hot Dog (or its predecessor, the Depression Dog) 3. Gefilte Fish. If you dare. 4. Flodni, a Hungarian-Jewish layer cake with fillings of poppyseed, apple, walnut, and plum. 5. Food of Conversos, descendants of Spanish Jews who converted to Catholicism but maintained Jewish traditions in secret. 6. Food from different communes and cults, like Oneida or the People's Temple.

Heya Max, don't have a specific idea right now. But your post prompted me to look into he oldest dutch cookbooks. So right now I'm slowly going through the only surviving cookbook in middle dutch from the late medieval period. I haven't found a transcribed version (yet) so reading it is slow going as the handwritten text is giving me some gyp (though I study dutch language and literature, medieval manuscripts and middle dutch are not really my expertise). I'll let you know what I come across! You can check out the original codex here: https://lib.ugent.be/viewer/archive.ugent.be%3A9E678348-996F-11E7-819B-8E081AB1B84C#?cv=4&xywh=-1%2C-3053%2C5396%2C9550

St David’s Day (patron saint of Wales) is on 1 March. Why not do bara brith, a yeasted fruit loaf? It’d also be a great opportunity to talk about the Rebecca Riots, where a bunch of angry Welshmen dressed up as women to burn down tollbooths.

Aaron Burr? You did sound quite excited in the Q&A about the possibilities of that incident when he told off the Senate for eating apples and cake in their seats during the impeachment trial of Supreme Court Justice Samuel Chase... and, thanks to his diaries and letters, we know a lot about his very human and relatable screwups (fighting bedbugs for three hours and losing, setting his sleeve and desk on fire while trying to light a candle in an unconventional manner, the saga of the purple blotch on his nose...). Some of my other favourite historical personages, in no particular order: - Mrs Sarah Mapp (née Wallin), famous bonesetter (the only woman pictured in Hogarth's caricature "The Company Of Undertakers") - Marie Madeline-Sophie Blanchard (née Armant), first female professional aeronaut (Napoleon made her Aeronaut of the Official Festivals, and she advised him on his idea of invading the UK using balloons to transport troops across the Channel - namely that, due to prevailing winds, it was almost impossible; noted for being timid and easily frightened on the ground but utterly fearless and impeturbable in the air) - Samuel Johnson, lexicographer (had a very eventful and interesting life; enough of his contemporaries described his symptoms to allow for a fairly reliable retrospective diagnosis: he likely had Tourette syndrome; his tics prevented him from becoming a teacher and were a major reason for his career as a writer; Hogarth, on their first encounter - the two having not been introduced to one another - saw Johnson standing by a window tic'ing and assumed him to be a severely disabled person in the care of the friend he was visiting, cue Hogarth being utterly stunned when this same man walked over to him and their mutual friend and joined in the political discussion they were having with such wit and eloquence that Hogarth thought for a moment that he was witnessing an instance of divine inspiration) - Mary Ann Patten (née Brown), first woman to command an American merchant vessel (in her husband's stead, due to unusual circumstances) - Eva Ekeblad (née De la Gardie), Swedish noblewoman and agronomist specialising in potatoes (not only did she discover and publish methods for making flour and alcohol from potatoes, she also used her social connections to popularise the potato, reducing famine in Sweden) Would also love to see historical recipes from indigenous Australia and Aotearoa, an episode on Shaka Zulu, and/or an episode on Great Zimbabwe.

You already touched on it a bit. I'd love to see a video on the food of the Japanese Internment camps. The history and stories around the food situation in the camps would make for a very interesting topic.

The foods they ate during the Salem Witch Trials could be very interesting. Or the creation and origin of Oat Milk. I'd love to know more about that.

The 1600s-1904 African nation of Dahomey is super fascinating and important to American history. Located in the modern day Republic of Benin, the historical Kingdom of Benin is in modern day Nigeria. The Dahomey had the real life Dora Milaji, an all women king's guard/special forces unit. They and their neighbors created some of the coolest art-swords around. They were the main slave trading nation, a huge percentage of African Americans' ancestors probably passed through the hands of the Dahomey. They were the original practitioners of vodun/voodoo and engaged in human sacrifice. The Dahomey were so brutal that Europeans used them as an excuse for slavery. "Being a slave in America is better than being sacrificed in Dahomey." More tangentially, Black Sam, one of the wealthiest carribean pirates, had the Whyda as his flag ship, which was named after a Dahomey port city of the same name. The first all African American Broadway musical was titled "In Dahomey". In short, Dahomey was a hugely influential nation that really shouldn't have been forgotten.

I'd love to see some history of the East India Companies (Dutch, British, French, whatever, they're all fascinating) I've got a link in #patreon-suggestions to the adventures of the Red Dragon/Scourge of Malice, the flagship of the EIC's first expedition east of Africa. Since we've seen sailing food already, I'd suggest some of the foreign food they might have encountered in foreign ports (mainly Indonesia) or some European foods that used the spices they brought back.

I haven’t seen any Venice episodes, if you haven’t done one yet I’d suggest it. I’m fascinated by that city and its history.

The Japanese Interment Camp one you spoke of. Austrailan food.

Any interesting story to be told about “Granny Smith?”

If you want to do any Finnish history I have my great grandmothers cookbook from 1946 on hand

Favorite dishes from some of the greatest minds on Earth? Beethoven/Mozart (etc), DaVinci/Newton/Edison/Curie/Einstein/Oppenheimer (etc), Presidents (or people of note) Washington/Jefferson/Lincoln/Teddy/Mandela (etc), Warhol/ Michelangelo (etc). Just ideas. Sorry if these examples are a bit to Euro/US focused.

Pad Thai

Fiesta food from Guam and the Phillippines. Interesting and delicious! A combination of native cuisine and foods introduced by invading populations over the years. Lived on Guam for 3 years - there is never a weekend without a Fiesta.

Where did hamentaschen come from and how did it get associated with purim? That's a holiday in early spring based on the Book of Esther. The villain's name is Hamen and the cookie translates to Hamen's pockets but I guess it's a play on words in Polish that sounds like poppyseeds? Purim is dope cuz 1. Cookies 2. Female hero 3. You're supposed to eat too much, get drink, exchange gifts, and donate to charity 4. Costumes 5. Cute children's spiels. thank you

Your favorite method of preserving food. Have I missed an episode where you talked about the four humors and how they related to food? Whale and the indigenous peoples? It'd be an excuse to go to Greenland. 😀 More from the Middle Ages and Renaissance? Especially foods that haven't survived well into modern times maybe.

Pies: (mince?) How they evolved. Depending on the country have become either exclusively fruit, or are still meat based (eg: Australian meat pies)

What about Hungarian cooking and how being the best way to get to the far east, Africa and Europe affected the cooking, or how coming to America affected all kinds of home cooks. My Hungarian grandma cooked like an Italian in many ways.

i would love if you could cover the Suffragette Diet. They were heavily linked with the vegetarian society here in the UK and it's a really interesting piece of history as the diet was even taken into consideration when suffragettes were arrested, but not when it came to force feeding them beef tea. theres a lot of information here https://vegsoc.org/blog/the-reform-diet-suffrage-and-vegetarianism/ The US suffragettes also sold a cookbook where you can find interesting recipes so you could do a comparison of the UK vs US as well.

I've always wanted to try the infamous & often referred to "COCK ALE" from THE CLOSET OF SIR KENELM DIGBY KNIGHT OPENED: https://www.gutenberg.org/files/16441/16441-h/16441-h.htm#Page_111 !!!

Lutefisk or salted cod in general

One of my fave foods as of recently is Scotch Eggs, maybe there's something historically interesting in that? :D

Cajun foods, it's more than a spice mixture.

I don't have any specific examples in mind, but I'd love to see an episode related to the early film industry, either in America or somewhere else. (I'd even be willing to help find sources/help research if you wanted - I'm a Ph.D student in film history and would gladly help connect you with scholars in the field.)

How about the history of Portuguese Tarts?

It's difficult and smelly but, referencing your Oregon Trail video, Salt Rising Bread. A funky bread leavened with the bacteria that causes Gangrene.

I'd love to see more about Japan and Korea, or anywhere in Asia pre-19thC.

How about a review of US rations and additional recipes during the Korean War. What did the army issue and what did the GI’s eat locally?

I would love to see more Middle East over to India dishes - ancient times to the present! Also, I can’t recall if you covered all of the dumpling forms. That always fascinates me, the “like” foods all cultures have in their own way. More of that. :) Love comparing pierogi to gyoza. Have totally enjoyed the nautical/travel themes and front line military wartime foods. If we have older accounts from before the 18th century, that would be awesome, too! One more - Pho? Have you covered pho?

Hey Max! Renewed my curiosity with all things from the Shaker movement. Interesting period in American History. Lots of recipes that can tie into how they lived and how they affected trade in the era.

History of national dishes and what they were before global food spread. Things like Paprikash, which is Hungarian, but uses Paprika, which is new world. Or Borscht with potatoes? Did they use rutabagas instead?

Two dishes come to mind from my childhood: Flicky (pronounced fleech-ky), a Czech noodle-ham casserole, and Swedish Flop, a yeasted coffee cake found in some bakeries in Chicago. If anyone can find the history of these dishes, it’s you!

More dishes from Asia-Japan, China, Korea, etc. You can also do history of Dim Sum or different cuisines of China.

Cholent is the only purely Jewish food. It is a slow-cooked stew of beans and meat and vegetables that is cooked in a heavy pot to follow the laws of Sabbath that there will be no lighting of fires. It cooks from before sundown Friday to Sundown Saturday. The practice began in Medieval France and spread to Germany and central Europe. It’s still practiced today. Here’s one of the best histories , etymologies and old recipes. https://toriavey.com/cholent/

The dish is called Korean War Stew or Budae Jjigae and features American Cheese and hot dogs. Its debut gets into McArthur and the end of the Korean War. Here’s a terrific history and recipe from its inception in the 1950s. https://mykoreankitchen.com/army-stew-budae-jjigae/

See also my reply to Melissa McCauley below about doing something related to Girl Scouts. It has been in existence since 1912 and I mention in that reply that I have a reproduction of the 1st Girl Scout Handbook with advice, recipes, merit badge requirements, semifore signaling, how to subdue a robber with 8 inches of cord (no joke) etc. I also describe about a 1920’s film about the Girl Scouts that is pretty funny! You should be able to see it if you contact a local Girl Scout Council! (Update: I just found it on YouTube here: https://youtu.be/k5UBGJAeDFM?si=ddNScFCKA_z2r4t- Also it was made in 1918) Additionally, Girl Scouts/Girl Guides are in over a hundred different countries and they maintain various world centers - The chalet in Switzerland, the Cabana in Mexico, the Sangam Center in India, and another place in London as well!

The US is known as the great melting pot. How did the melting pot affect old world recipes brought to the new worlds by immigrants? I've heard stories of how Jewish and Irish recipes changed when they lived in the same areas in New York. Are there other stories like that?

Native American cooking and traditions.

Another idea - foods from books like Narnia series and Turkish Delight or Harry Potter Butter Beer.

Southern New Years Tradition for good luck - eating black eyed peas! True Southern Johnny Cakes (like a cornbread pancake) you could eat with said black eyed peas.

Would love to see something on some of the earliest soul food recipes/cookbooks!

I'd be interested in learning about the history of grilled cheese sandwiches, and you could throw in when tomato soup became its delicious partner, too!

Lots of great ideas have been shared already -my favorite is historical vegetarians and the foods they ate. (Just what was George Bernard Shaw eating while he wrote Pygmalion?) Another thought: Meals That Changed the World. What did Julia Child eat that caused her to decide to attend cooking school? What did George Washington eat before he crossed the Delaware? Or Caesar before he crossed the Rubicon? What did Rosa Parks have to eat before her bus ride? For that matter, what did Max Miller have for dinner the night before launching Tasting History?

Cabbage slicer vendors and German immigrant sauerkraut making in the late 19th century. "97 Orchard" by Ziegelmen is a great source for that and other topics

Cornish/Midwestern pasties(and the food of the mining community) City Chicken(the actually pork dish very common in Polish communities in Michigan and PA) History of The Philly Cheesesteak Diet of Golden Age weightlifters(foods used to intentially bulk and put on muscle) Always down for medieval and Restoration era stuff And PIRATE STUFF(hardtack clack)

As someone who grew up with a mother who became vegetarian just before I was born -- before plant-based food was mainstream -- who endured any number of "tastes just like meat" concoctions, historical vegetarian dishes could be interesting. I know Leonardo da Vinci was famous for having an ethical plant-based diet. What might he have eaten? (It has to be preferable to 1970's "veggiemete." )

How about Filipino cuisine and how the regional influences (Japan, China, Korea, as well as the US) had an impact on the food? Maybe focusing on Adobo or any pork dish

I always love the medieval ones. How about something the OG Boy Scouts or Girl Scouts made?

Do a crossover with James Lileks and his gallery of Regrettable Food. Make one of the "historic" recipes there: https://lileks.com/institute/gallery/index.html

Jello molds, a la 1950/60s. Fascinating use of commercial products and advertising cookbooks

You've covered many areas and periods in history thus far, and you have done them all proud. What about the history happening on the other side of the planet...Australia, New Zealand, Southeast Asia?

How about Pan de Muerto? Every region has its own way of making it and there's tremendous cultural value in each one.

Kibbeh is the national dish of both Lebanon and Syria. Kibbeh nayeh might be too adventurous to cover,even tho it's delicious, (as it contains raw meat) but the fried variety is also delicious, and there are colorful stories and traditions around the dish. It's gotten popular in parts of the Americas too, because of the Lebanese diaspora earlier in the 20th century. My grandmother's family migrated to Belize and Guatemala back in the 40s, I'm part of the family migrated to them Southern States of America later on. My grandmother made the most amazing kibbeh, and taught my dad how to make it - and he tried to teach me how to make it, but I'm afraid I might be a disappointment to my ancestors in that regard 😅 anyway, just an idea

Mouthwatering suggestions, all of them. How about the theme of Lady Fingers- I remember a dessert from Restaurant Sahara in Long Beach, CA they called "Lady's Arms" with said lady fingers, rose flavored whipped cream (but thicker) and rose preserves on top. Or Tiramisù. It seems like everywhere I go, no one in North America can agree on how to make it or exactly what is in it - in what proportions. Also, seconded on the SPAM in Hawai'i - AAPI community. I have SPAM in my kitchen right now. SPAM Musubi!! Or Poi. Not all Poi is the same because Tahitian Poi has mango in it among other things, etc...

Jewish American cooking from the mid 20th century. An interesting discussion about adapting to American culture and keeping traditions. I have a cookbook from my Grandma that is the Hadassah Rochester Cookbook from the 1960s I'm happy to scan or lend you that is ripe with everything from. "Diet" food to jello molds to complete Jewish holiday meals. I still use the brisket recipe which involves onion soup powder.

The white soup served at Regency balls. I specifically remember Mr. Bingley mentions it in Pride & Prejudice.

I'd love to see an episode on Le Grand Dérangement and the evolution of Cajun food from their travels. Henry Wadsworth Longfellow's Evangeline poem was inspired by this.

I’d love to see Christmas foods from around the world. The history of Italian beef sandwiches from Chicago, recipes from The Good Wife's Guide (Le Ménagier de Paris): A Medieval Household Book, medieval Persian, or foods from the Camino de Santiago pilgrimage trail.

There's an odd era of history that I remember, growing up in Milwaukee. The library system had a "ready reference" desk that would answer any question about any topic. Really anything. One of the topics they had to get good at is local recipes, because folks would call and ask for that one side dish that grandma made that she called "depression pie" or whatever, with the corn in it? So they ended up with a wild collection of the recipes that people actually made, not just what was published. https://www.mpl.org/special_collections/images/historic-recipe-file

I was reading a regency-set novel and at one point the protagonist’s mother mentioned that something called white soup would take a few days to make if she wanted to serve that at a party. I’m so curious what that soup might entail that requires a multi-day preparation process for the kitchen staff. I think they mentioned that goose was involved, if I remember correctly.

I have a fixation on Alexander the Great and his travels...maybe a recap of what he (or his soldiers) would have eaten from Macedonia to Samarkand and all the way into India?

Marie Curie and her love scandal right when she had won her second Nobel prize, with a look at the menus for the Nobel banquets!

I want to see you make gruit and the history behind this particular beer type. I have only successfully made it once.

I always thought it might be interesting to investigate further the fast food restaurant(s) found in the ruins of Pompeii - like, what was their equivalent of a Big Mac? Also, as I'm a huge Shakespeare fan, I think seeing something that might have been commonly eaten in his era - like, gooseberry foyle - might also be rather interesting.

Circus or carnival food? Maybe how and what they started deep frying everything?

Try for recipes from vintage CWA cookbooks (Country Women's Association - an Australian organisation).

I love going to the Bristol Renaissance Faire so maybe some authentic recipes from that time period. Since winter is coming, a stew recipe would be fun. Or how about the history of the US Renaissance Faire itself with a recipe for Turkey Legs.

You and B. Dylan Hollis should do an episode together.

Someone mentioned Native American food, which sounds like a great idea. There is a whole range of herbs, spices, and cooking techniques native to North America that were unknown to the European colonists (or invaders, depending on perspective), such as sumac, sassafras, and the cedar plank. It would be interesting to explore that world sometimes.

I'd love to see you make something from medieval Hungary and/or Transylvania, perhaps one of the dishes from King Matthias' wedding feast (I have a source for the dishes, as well as recipes). I can help with the research, translation (if necessary), and pronunciations.

The history of Pavlova would be really interesting. Its a controversial topic in New Zealand and Australia as to who invented it

As always, Ea-Nasir and what he ate. Reading up on the situation he was in, he may not be the consummate conman people make him out to be. He literally was dealing with the hand fate had dealt him.

floating island. supposedly a standard dessert in the middle of the 20th century, mentioned casually in a hepburn ad tracy movie and now no one knows it

Chicken perlau or chicken bog

It’d be cool to watch the history of “La Bandera” — the traditional meal of the Dominican Republic.

JRR Tolkien's life & experiences & how they shaped the food culture in lotr (I've thought for a while that I'd enjoy a *very* occasional Tasting Fantasy episode about the real world influences and historical inspirations for food in various fictional settings)

Fry bread seems like it could be a good jumping off point into a Native American episode

Haitian Creole or Nigerian foods!

Eastern Europe. What was it like before the potato?

South America and the influence of the Spanish and Portuguese (and Germans!) in Argentina, Brazil, Peru, etc. Empenadas are delicious, easy to make and low on the mouth noise for you.

Also very fascinated by Peruvian Japanese food

The origins of Indian butter chicken, and the heated court case about who invented it! Or in the alternate, the official dish of the UK - chicken tikka masala. I’d also love to know what was eaten in North India before the Mughals arrived there

Almost because I don't see much on Africa, I'd be curious to learn about the history of food in that continent.

A coffee episode! Maybe you can collaborate with Morgan Eckroth or James Hoffman!

Gulf Coast dishes popular in former French colonies( like Mississippi , Alabama, and Louisiana). My family is Mississippi French, and I'd love to see us get some representation along with our Cajun cousins.

History of Spam and it's popularity in Hawaii / South East Asia would be great!

My husband is Romanian and I always like learning more about the food where he is from.

I’d love to see something about the Grahamites and Sylvester Graham! The Grahamite system was very popular in the mid-1800s during the heyday of sectarian medicine, and Graham’s ideas about vegetarianism and a lot of other things had a big influence on Kellogg and his weirdness. There was even at least one Grahamite medical journal of sorts, the “Graham Journal of Health and Longevity”.

Running on zero sleep in 48 hours so if you did something like this I apologize. How about a "50 state rundown" of what was the most popular dish in each state at a specific point in time? Like when they became a state, or during WW1, etc. Or comparing it with the "original" version from the originating countries and how it evolved to the US version.

Henry Perry and KC style barbecue.

I think it would be fascinating to learn about more foods from the global south! Would love to see the different foods from like, southern Argentina compared to Northern Europe, given that they’re both extremes of global poles!

There are a *lot* of folks who moved out of Europe / Asia over the last few centuries to "the rest of the world". Each started out with a similar cuisine in Europe / Asia. What did each group turn that into once they got somewhere else? Since that's pretty broad, pick a group and a time. A *very* random example: Folks from Finland during the potato famine (yes indeed, it was a thing in Scandinavia). They headed all over the world. A few decades later, each group had made some changes. Just where you can track the food ..... that's where the fun starts :) :) :) ( = I have no idea once you get past the US and Canada .....).

I would be interested in regional BBQ differences.

We've been getting into Detroit style pizza... Rumor has it that it was originally cooked in the pans they picked up from the car plants. (You need a special shaped pan to cook it in or it doesn't work)

Chicken and waffles! Amish/PA style with gravy vs southern style with syrup

I would like to see an episode about Falukorv. Its a sausage from the town of Falun in sweden in the 16th century. The town largely funded the swedish empire with its large copper mine. Today only sweden is allowed to make and sell "proper" Falukorv and is a stample in swedish food. Another item would be pea soup from the 15th century. In sweden its often associated with murder as our mad king Erik the XIV was murdered by his brother Johan the III by him putting arsenic in his soup. If you are brave enough do an episode on the chemical weapon called Surströmming. A fermented fish that has been banned from being eaten inside due to the smell and how it lingers for an age.

Hi Max. I'm interested in knowing what Native Americans ate before Europeans showed up and before fry bread. Because I'm pretty sure white flour wasn't around in the early days! I'm also interested in the historical food of my ancestors, the Swedes. Thank you for asking! I actually love all of your episodes, and whatever you talk about is interesting.

Cajun cuisine

Here’s an Asian theme…origins of chopsticks. How to use them and throw in a few recipes that were brought over to the Hawaiian islands from Japan, China, Philippine and Portuguese where most were captured to work on Sugar Plantations. Also, the Pineapple is not local to the Hawaiian islands. I’m thinking it was the Portuguese.?

More general, but I find it fascinating when the cooking techniques themselves differ from modern techniques. Very cool to see how and why various ways of doing things came about and how cooking has evolved over the millennia.

Cincinnati Chili! It’s very controversial (not really chili but a meat sauce) and a love it or hate it thing even among locals. It has an interesting history involving Greek immigrants and feuding families. So many chili parlors in Cincinnati and very loyal followings. There is even an Cincinnati chili week! https://cincinnatichiliweek.com/

The origin stories of “Pastéis de nata” in Portugal, which later became a beloved treat across the globe.

Russian revolution, French Revolution, Black Death was a bubonic plague, the Italian plague. She would be a great series! Catherine de Medici that is - she brought a lot over to France from Italy, like Italian cuisine. She introduced new foods, dining etiquette and attitudes. She brought over artichokes, coffee, chocolate, turkey, potato, peas. She introduced new desserts, for example pâté a choux. She imported Italian ice-cream into France. She introduced smaller plates for eating in small proportions - still a custom today, replacing the large plates. She began incorporating more vegetables and butter. Truffles were introduced into stews, and “modern” herbs; chervil, basil, thyme, bay leaf and parsley. Introduction to tableware, such as knives, forks, spoons, porcelain and tools for fine dining etiquette and glasses. so the French no longer ate with their hands or by hand and drinking out of metal glasses. She “modernized” France. Catherine trained the French elites in the art of dining at the table and introduced table service. She brought sophistication into France. The Napoleon dessert is a Russian dessert, not French. It has a symbolic meaning behind the dessert. More details than the simplistic one I’ll provide. It’s symbolic to Russia defeating Napoleon Bonaparte in war.

I love anything from the Tudor era. I also think some meals from the Oregon Trail/westward expansion of the US would be interesting. I always remember reading Little House on the Prairie and wondering what they ate on their trips. Royal meals from around the world and from different eras - Romanovs, Cleopatra, Versailles favorites, Imperial China, etc.

i enjoy the depression era recipes or the transport theme ones (titanic, air travel etc) :)

Food during the French Revolution would be interesting. Did luxuries get spurned? Did the lower classes get more access to them?

There's a cookie from Kaifeng, Henan, China that I swear is the predecessor to Butterfinger. It's delicious and the best!

I went to the Conciergerie in Paris recently and they had a lot of information about the January 5th, 1378 banquet hosted by Charles V. There was a lot of information on the food provided, seemingly from primary sources, and I would love to see you do a deep dive on that meal and that period in France.

Ok, so might seem weird but the Donner Party? I think you could maybe do some recipes with acorns (Native American recipes as there were some guides with them at the beginning and they ate acorns at the start)? Or more Oregon Trail recipes (I know you covered it already but…)

Paella, something from the indo-pacific, maybe arctic circle.

I would like to find out how to make one of my Norwegian Grandmother's classic fall dishes, blod klub. I remember eating it as a kid and loving it. I watched her make it once and discovered I had trouble with the sight of quarts of blood. I still ate plates of it!

I could always go for some German, Austrian, or Swiss recipes! I’m a German teacher and I often show your videos in my class! I actually visited a cheese factory in Switzerland, a couple of years ago. Perhaps fondue and the history of Swiss cheese!

ok, one more thought - I don't think you've done much in Africa, have you?

I always love depression era recipes. I live in Pittsburgh and I would love to see recipes during the height of the time of steel making here.

I'd love to see another episode on hot cocoa/hot chocolate for wintertime! You've done one already on Aztec chocolate, but I'd like to learn a little more about how hot chocolate was developed in the modern era.

Another thought - have you done much in the way of regional Italian pasta dishes, or is that just asking for an army of Nonnas to come after you?

Maybe some old hollywood recipes from like the brown derby etc

I would like to know more about Jewish foods from this diaspora and how regional cuisines got adopted into the traditions. Conversely, how fish & chips was created, as a(n unintentional) joint effort between Jewish street food vendors, the Belgians, and the Londoner who put them both together.

I don’t know how it would work in a video, but a perpetual stew could be interesting concept for a video

Just thinking, since yesterday was the anniversary of JFK's asassination, what did he have for dinner the night before? But anything you do will be great!

I’d love to see more non-European or non-American historical figures/events/foods.

The history of Lutefisk, or similar survival foods-turned delicacies

Kitchri, rice and red lentils my grandmother used to cook!

would love something on pierogis or medieval Polish cuisine!

The origin of the Sandwich! I especially enjoy the anecdote about the Earl of Sandwich being a notorious card player and wanting something he could eat with one hand while playing cards. Totally sure it's made up or at least embellished but it would be a fun note in the story. Other than that, I've loved your episodes on exotic travel dishes like from the Orient Express, Titanic, Hindenburg, Airline meals etc. would love to see more along those lines! If you get back into your "drinking history" episodes it would be fun to see some stories around classic spirits like Bourbon and others.

What did Cleopatra eat? I haven’t seen Cleopatra in your channel, unless I missed it. Alexander the Great’s menu. Wilhelm, last royal ruler of Germany, and an ally to Austria, and Prince Ferdinand who started WWI. The food history in Alsace, France. It was initially French, then German for decades in the 19th century, then French again, then German again after WWI, and now it’s a French region. Lorraine, France, as well. Plato’s and Soceate’s menu - Ancient Greeks. The last ruler of Russia, Tzar Nicholas II’s menu. Rasputin’s menu. These menus can be a specific dish of theirs. Famous Chinese ruler from the Forbidden City era’s favourite dish. The history of tomatoes - they aren’t native to Italy, Ireland or Asia; they’re native to Mexico. History of ice-cream - that is fascinating. History of pasta; not native to Italy; it’s native to China. Tea is native to China; not England.

I'd love to see you explore regional Indigenous North American foods circa 1700-1900.

Every year for Easter, my family makes Sciusceddu, a traditional Sicilian soup from the city of Messina. It's chicken broth with little meatballs and with an egg & ricotta mixture blended in. I have a recipe recorded from my grandmother (which I'd be happy to share). It's simply delicious - the highlight of every Easter! According to Wikipedia, it's the descendant of an Ancient Roman soup, Juscellum, which Apicius includes in De re coquinaria. https://en.m.wikipedia.org/wiki/Sciusceddu

Orzo, pearl (Israeli) couscous, etc. Any of those pasta that are imitations/replacements of grains. Why was it necessary? Are they ancient or modern creations? What events might have inspired their creation? Is there any cultural significance to them?

I love the Apicius recipes! More of them?

Some more Indian and southeast Asian episodes could be fun as I know very little about More Eastern European food More Scandinavian food More African food More South American food

Dry soups! Like the soup Lewis and Clark took or Erbswurst from the iron ration. https://theausteritykitchen.com/2009/04/05/tasty-prussian-rations-erbswurst/

Or food from prison Alcatraz

In no particular order, Catherine the Great, Rasputin/The Romanovs, anything from the 1893 World's Fair in Chicago?

Thanks for asking, Max! If possible, I would be interested in the cuisine of the Japanese-American internment camps of WWII. Or maybe something related to Juneteeth. Love a Drinking History, too. Thanks for your wonder show, Max. I really enjoy the show and community. Xxx

Maybe famous people last meal

I’ll love anything you make! I’d love to see an old White House recipe (there are so many - you could do a series).

Would you be able to do the gnocchi I requested when you did the Patreon Q & A?