How to Eat like a Celtic Druid
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PHOTO CREDITS
Scene of Rebirth of the Gundestrup Cauldron: Claude Valette (CC BY-ND)
Hallstatt Salt Mine: Balou46, CC BY-SA 4.0 creativecommons.org/licenses/..., via Wikimedia Commons
Gudestrup Cauldron: By Rosemania - www.flickr.com/photos/roseman..., CC BY 2.0, commons.wikimedia.org/w/index...
Gundestrupkarret: By Nationalmuseet, CC BY-SA 3.0, commons.wikimedia.org/w/index...
ArchaiOptix - seated fat man - ArchaiOptix, CC BY-SA 4.0 creativecommons.org/licenses/..., via Wikimedia Commons
Kleidung der Kelten in Südpolen: By Silar - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
Ancient Roman amphoras in Pompeii: Commonists, CC BY-SA 4.0 creativecommons.org/licenses/..., via Wikimedia Commons
#tastinghistory #celtic
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"My boar guys-- and I have two--"
Things said by Max and also probably medieval cooks
Wild boar is so tasty for all type of cooking
Things said by Max and also probably medieval cooks... but not in the bedroom cuz that could sound like 'my bore guys' or 'my bored guys'
also something I would be surprised to hear from anyone else, but I'm not surprised to hear it from max.
Wild boar was also free in Pennsylvania. That was the main meat course at my wedding. Granted, that was over 20 years ago.
Are his 2 boar guys Gauls, a short blonde fella and large fat redheaded guy?
Honey naturally has about 17% water. Upon an increase to 19%, wild yeasts present in the honey will activate. So your idea about "accidental mead" has a lot of merit and falls well within the range of possibility!
Do you think somebody discovered mead after finding a particularly waterlogged beehive?
And also, how cool is it that bees adapted to dry honey to the exact optimal moisture content for long preservation?
My dad has a bee farm, he got into making mead because one of his batches of honey was ruined by high moisture and turned to… admittedly the poorest quality mead imaginable, but mead. So it’s already technically happened to two randos in the Midwest.
@@Levacque They likely used honeycomb for wax rather than honey, wax used to be a very expensive commodity. They probably cleaned the wax before melting it for trade and the water left over after was what became mead.
@@Levacque It could've been that, could've been condensation forming on or dripping into the container where they stored the honey, could've been the result of an experiment by them to see how much they could water it down while keeping its super-long shelf life, or any number of other things! Probably all of these have happened at least once, but who knows which was first.
@@steelmote I love thinking about how we got to the food through all the trial and error. That used to be a source of endless conversation when I worked in a kitchen and everybody's mind wandered in different directions. Figuring out all the mushrooms eat probably the hardest part, but fermentation is truly fascinating.
“They all drink it out of the same cup”
Fun fact: we Scottish have a thing called a Quaich, which is a ceremonial cup used to express kinship to others by sharing a drink from it. I never realised how ancient the tradition was.
I remember reading a long time ago about visitors to a hall being offered a welcoming cup. I think the scene was set in France, and it was the 800s. In the story it was the daughter of the house who presented the cup, but that might have been authorial license. Anyway, if the author got that from legit history, I wonder if it's related?
@@jonesnori Sure, I mean France and Scotland are both Celtic lands, it’s entirely possible
@@jonesnori Modern Brittany identifies not as French, but Celtic. If the story originated from that region it could easily be one way.
Huh. When I first had mead, my host said it was meant to be shared among friends. Who knew
@@justdropnot to mention Brythonic share alot with Gymraeg, to an extent we can to a good degree speak with eachother.
So glad the Celts also had the same “dying hair blonde in the bathroom and frying it off” experience that I did in high school
I wonder if the Celts ever felt like they were going through a period of self-reinvention.
It seems they also had their version of Brad Mondo and Hair Buddha critics too😅
The face I made when you said you had 2 boar guys was probably worth laughing at.
Only Max could have two boar guys! 😄
😂
Good luck weathering the boartage
I just nodded like, "figures". At least they are not (yet) raising boars and other historical wild game in their garden with the rue.
What type of wine do you pair it with?
Boargundy perhaps.
Luckily for me, living in rural Japan means wild boar is always available. Unfortunately for me, living in rural Japan means pretty much all of the other ingredients are more or less impossible to get 😅
Who needs ingredients? Just wrestle the wild pig and toss it in the fire. Can't get more Celtic than that. rawrrr
Could you ask a pest control hunter if they are able to help you get one? I am aware that boar and deer are pests that can be hunted in Japan.
But why? Japan mostly a long thin archipelago. How hard delivery be?
@@MbisonBalrog When some people live in very hard to reach areas that can be about 12 hours of driving to get through. Also some of those areas don't have 24hr services.
You might be able to find decent substitutes
The reason why both of your boar guys probably didnt have fresh cuts for you is that for some time now an african pig flu has been going around which is also spread by boars. Idk about the US but this has led to a lowered supply here in Germany due to gov restrictions on boar hunting. Also I believe they are still off season. This information was brought to you by my mum‘s boar guy
In italy too...
Must be the flu,in America boars are always on season.
Yes, I think most of Europe is affected, and has been for a while. A relative of mine is a veterinary inspector and I think she is close to taking a gun and shooting all those bright souls who don't comply with the measures and keep prolonging the flu. It's COVID-mentality all over again.
American boars are considered a pest species you can always hunt them because they’re destructive and overpopulated
Where I live in Canada, here in Saskatchewan...boars are considered a pest and there is no restriction on hunting them. Note. These are the descendents of imported boar that escaped into the wild and reproduced like crazy....and they are incredibly destructive and require a hefty calibre firearm when hunting as they are both tough and dangerous.
As a decedent of those Celts, I can confirm that fights at large family dinners is still quite common for us 😂
Magic potion helps a lot.
I can second that 🤣 my dad is very Irish
Hahaha for real 😂 can't even remember a single family party that didn't have at least one fight
We're probably not exactly decedents of the Celts because actually, I'm literally 100% Gaelic from Ireland; my (Clann) name is one of the oldest of the language, the Irish/Scottish are separate
@@Lofirainbows Well you’re still a Celt, just not a Gaulish one. All Gauls were Celts, but not all Celts were Gauls.
"If you don't have a magic cauldron laying around, then any pot will do" is my new favorite Max quote.
Store-bought is fine.
Now I want to grow a strain and name it "magic cauldron".
@@SarafinaSummersit took me a moment...lol.
Really, you don't get the same flavor as you do in a magic cauldron.
Me with multiple cauldrons... well, good to know I'm prepared for once
Tolkein once said "Celt is a magic bag that everything we cannot classify can be thrown into." This, at least, he was wrong about. We can classify this as delicious.
Bag of holding
Honestly that's pretty accurate
Would you happen to remember where he said that? I'm not being skeptical, I just really agree with him and want to know the context lol
@@a.c.1839 It was during an inauguration speech at oxford! Just google his name and the word celt!
You SURE he wasn't just talking about a haggis??? ;o)
I cannot thank you enough for covering Gaul in your discussion!!!! I have a hard time convincing people that my French ancestors were as Celtic as their British ancestors!
Turn me loose on them, Despite, I can talk their ears off.
It’s the same when I talk to people about the Iberian celts
Celts and Britons were not the same at all.
@@mezjean5966DNA would beg to differ.
Still patiently waiting for Max to make a Neolithic recipe extrapolated from cave paintings
The bison steak and the reindeer a les lichens may be possible but the mammoth mega-ham is definitely something we won't enjoy ever again.
Oops my bad: I was thinking Paleolithic. Neolithic is what we eat now (more or less).
@@LuisAldamiz, don't close the door on Mammoth burgers just yet.
@@andrewroberts4253 - It'd be cruel and unncessary: elephans are too smart to treat as mere cattle. Just the same reason most of us don't eat chimpanzee, parrot or dolphin.
It was a while ago, but there was an exhibition on feasting at Stonehenge, there will be articles about it online still. Tbh this could easily be a recipe that was eaten in the Neolithic, the type of wheat would have been different but most of the other ingredients would have been the same
@@LuisAldamizwe can grow mammoth meat in lab, we have already done it, and made meatballs of it.
My family is all Celtic ancestry. At every family gathering, we also seize upon any any trivial matter as an occasion for intense arguments and to challenge one another to single combat.
Usually follows an airing of grievances.
But do you still do it naked?
@@jamiepenfold3182 grievances beginning in 1947!
I hope y'all keep the sword box locked.
My family, too. It's not a holiday meal or especially a wedding where there isn't a parking lot brawl.
The word that gets translated as "slain" could easily mean simply "defeated" honestly.
Yeah, I don't think they fought to death every time two or more people wanted the same piece of food. They would have died out real quick!
Maybe they were really hungry.
@Maybe they didn't really challenge each other all that much either. If someone got an award in today's world for being judged the best at something, not a lot of people are going to challenge that and risk looking petty and selfish.
Population control? >_
@@paula889mmmm, think more like drunk dudes at a tailgate party fighting over who deserves the biggest Ribeye from their drunken competition. That type of thing certainly still happens!
Oh my god Max. You did it. I'm both a home brewer and (novice) baker. I believe you have inadvertently handed me the key to lighter, looser crumb--ale barm. I duly credit you with further enabling my obsessive tendancies 😊
I’ll keep with wine barm
Cream of tartar as we call it now
Plus I vastly prefer sourdough for risen breads (vs quick breads)
What I love about food and cooking is that it's a gateway to so many fascinating disciplines: chemistry, biology, anthropology, psychology, and of course, history. What I love about this channel is how it explores those connections.
I'm a history buff and while I don't ' like to eat', I love flavours. Eating is supposed to be an event. I would love to eat this. Knowing where it comes from, it's story, just adds to the 'flavour'
Food has been just as important to humanity, as science or chemistry.maybe MORE SO bc without food, the scientists and chemist's wouldve been DEAD.😂Prove me wrong.
3:05 Let us all contribute to getting an enchanted cauldron for Max.
I'm actually getting into bronze casting as a business, maybe once I get my shop set up I can figure out how to make one c:
And a golden sickle so he can make magic potion.
I'm sure the Celts would think my slow cooker and electric pressure cooker were enchanted
Totally missed an opportunity to say “if you don’t have an enchanted caldron, then store bought is fine.”
Of all the people who could get the Dagda’s cauldron, he’s the one I trust the most
I think it's great that you mentioned cumin. Some might not catch this. But for a very long time ago, back in the Roman era, the stanard seasoning was salt and cumin, not black pepper. Pepper lagged for centuries until we could trade for it. Romans put cumin on everything.
I think I found my people, cumin is my favorite spice! I could put it on just about everything the way Townsend puts nutmeg on everything!
Ha, I have the opposite reaction, as cumin is one of my least favorite spices. Interesting nonetheless 😄
The Romans had pepper too. There is in recipe for pear with black pepper. Also Apicius, a great Roman cook used pepper for many dishes. 😊
I love toasted, ground cumin and use that a lot. The toasting really adds to the flavor. The people at the local Hispanic grocery near me call it gheera.
They used long pepper, a much milder heat and subtle flavor compared to black pepper. It was well known and cultivated and fell out of favor by the Renaissance. Though the Celts may not have had much access to it, anywhere the Roman's went, long pepper went with them.
The Gauls sure did love boar, though I do know of a small village in Armorica that preferred it roasted on the spit. They too, loved to fight a lot.
As somebody who is of Celtic dissent, I know it is extremely hard to research Celtic and Gaelic history to do the fact that it was pretty much wiped out. I’m glad you did this episode, even though you only covered a portion of it
Yeah i think the celts and gauls/gaellic where two different people groups that intigrated together as one. The Geals have the classic irish black spiky hair, the celts had blonde hair. I also think the celts morphed into the modern germanic peoples, along with other races.
Celts were French. Gaelic or Irish people descend from a group whom migrated to the British isles during the early bronze age from what is now Holland. The original Celts were very genetically similar to French people whom are largely descended from them and came from the alpine range, so Switzerland Austria south-Germany and East France. They moved into France and some immigrated to Britain where the local people mixed with them a bit, like 15% and started speaking Celtic languages. Those same local people AKA Irish Welsh and such were still more closely related to people living in Northern Germany and Scandinavia at that time whom had a similar bronze age origin in west Germany and Holland but migrated into Scandinavia instead then back south into Germany again while their relatives went into the British isles. This is why it can be hard to tell apart English and Welsh in a DNA test today even though Englishmen are around 47-52% Saxon on average while the Welsh are between 10-15%, the Saxons were already related to the people on the islands. As for why old Greek historians describe ye old Frenchmen as being blonde it's because ancient Greeks were a mixed Middle Eastern- European population and they weren't used to seeing blonde hair, so they exaggerated how often it occurred, you can see the same thing in that they describe German populations as all having "red hair and blue eyes". EDIT- This isn't to say people didn't call them Celts, just an explanation of why this can be confusing for some people, a more accurate term would be Britons. For example there were also Celtic speaking people in Spain that were a bit closer to the original Celts than British "Celts" were but still they aren't all the same people. Hope you find some of this information usefull.
@@brentonwilliamson1728
When I was at school we always referred to the people the Romans met when they crossed the Channel as the 'Ancient Britons'.
@@Wotsitorlabart Yeah that is a more accurate description. I've done a lot of looking into population genomics as well as history study as a hobby. Learning the genetics side of things is often interesting because it can reveal migrations form area to area throughout history. The point of my comment above was basically just to explain that "Celts" as a group are somewhat diverse and aren't all related to each other beyond a very mild influence from France. The Celts propper being the Gauls, though there were also Britons whom weren't really all that Celtic, Belgae whom were Celto-Germanic and didn't even all speak Celtic languages, Celtiberians in Spain that were partway descended from the original Celts but had cultural connections to the Mediterranean as well as local Iberian ancestry, Balkan Celts in South-Eastern Europe and the Galatians in Turkey. I just thought having the information out there would be nice given that a lot of people think Celtic just means Irish and Scottish... RIP Wales.
@@brentonwilliamson1728
Interesting points there.
A recent 20 year DNA study of Britain by Oxford University not only found that the so called 'Celtic' areas - Cornwall, Wales, Scotland, Northern Ireland - were genetically quite different but, as reported in the Guardian:
'The Welsh also showed striking differences to the rest of Britain, and scientists concluded that their DNA most closely resembles that of the earliest hunter-gatherers to have arrived when Britain became habitable again after the Ice Age'.
I swear every time I learn something relatively historically true about the celts and or gauls, the more I'm convinced the writers of Aterix and Obelix had done a butt ton of research and knew their stuff 😂😂😂😂
René Goscinny was nothing if not cultured. And filled with a sharp sense of irony that few could match.
His two most iconic comics, Asterix and Iznogoud, were not only funnily accurate, they were also treasure troves of word games and cultural jokes.
Best childhood comics ever.
@@zennvirus7980 Hold up, hold up! You're telling me that the creator of Asterix also made Iznogoud (or Isnogud as it was called here in Germany)? How did I never notice that, it makes so much sense! I loved both of them as a kid!
@@Quallenkrauler There's even a scene in 'Asterix and the Magic Carpet' where the Vizier Hoodunnit where he says "... and in the image of my cousin Iznogoud, I'll be the Rajah instead of the Rajah".
@@zennvirus7980 Man I just got the biggest flashback here. It's cozy and it made me remember how in summer I got to watch Iznogoud each weekend morning on Bouldogue-Bazaar, and each December the Asterix movies all played for Cine-Cadeau over the month. Best vacation times for when the library wasn't open for me to re-re-re-read the comics.
@@zennvirus7980OK... I was wondering what the heck "Asterix and the Magic Carpet" was, so I googled it and found out it was "Asterix and Princess Rahazade" where I'm from, lol.
I learned recently that hazelnuts have been eaten in large quantities in Europe since the Mesolithic. It's thought that hunter gatherers cared for the hazel trees and cut down other species to weed them out, even before agriculture came from the fertile crescent. They apparently gathered huge amounts of nuts and stored them.
I suspect tree-tending preceded full agriculture in a lot of places, just as herd-minding did. I've read that Europeans arriving in North America thought the forests were wild, but they were not - they were being tended by the people already living here. (They had agriculture, too.) The new arrivals didn't recognize it partly because it wasn't their style of agriculture at that time, and also because by the time a lot of settlers had arrived, many of the native people had died of European diseases to which they had no immunity. As a result, the tree-tending had stopped in many areas. Or so I understand. It must have been a bit like what happened after the Black Death.
Right, forest tending has often been misunderstood as simple gathering by Europeans. Heck, there were "no domesticated animals other than dogs in North America" - but indigenous people in the Northeast definitely fed the "wild" turkeys, and they would hang out near their villages as a result.
@@terriblefez oak trees are really productive but hazelnuts are much easier to process than acorns.
Hmmm. I wonder if there's hazelnut bread
And we still eat them and love them up till now. And often grown in Turkey. Nothing has changed, really.
It's so interesting to learn how the Celts lived. They're really underrated. This stew looks really hearty, and I love that it includes greens.
Healthy and tasty, too!
Celts and old slavs require more recognition and historian work tbh. Celts be drinking beer from one cup, Slavs would have bathtubs they take onto a long voyages with them
I started watching your channel after my father passed away. I love cooking but when he died I went to a very low place. I stopped cooking or caring. It was then I started watching you, anb babish and I started wanting to try things. It helped to dive into my cooking to help me grieve. It provided an outlet for everything. So thank you for your wonderful videos
I am very sorry for your loss but very glad you are here.
@@susanscott8653 what a beautiful thing to tell someone.,im sure they appreciated it.
❤❤❤❤
I just wanted to say that you are one of the only people who can explain how a dish tastes, and I actually understand and appreciate the complexities of the flavours. Most people use generic terms, but you explain it in such an eloquent way.
That's so funny because in his very first videos, Max didn't even try the food on camera. Max has come a long way
Ya, not everything tastes like chicken
Max’s eyes light up when he really likes something. And his eyes also tell you when he doesn’t 😂
@@jwilliams3269 at the end of the video where Max was tasting the heart he'd prepared, it looked like he came very close to spitting it out, but then thought better of doing that on camera and finally swallowed. He was very up-front about not liking the texture, but his eyes and face sure told the whole story before that point!
yes, this!
I wanna know how many different "guys" Max has, it's like he's building the medieval culinary equivalent to a Pokemon card collection with ingredient suppliers.
"I'll give you one boar supplier in exchange for deer supplier."
I feel like a boar guy would worth a bit more thab a deer guy
@@user-fn2mx6dd5k I also imagine so, I was just thinking of a scenario where you have too many duplicates, so you try to trade for one you don't have yet.
@@Dmobley9901 who wouldn't have a deer guy
I live in Northern Italy, in Turin, and grew up outside of the city, between hazelnut trees and boar tracks in the woods. I'm so glad I can easily find all the ingredients to try this! It looks great, and I can't wait to feel like a druid with exceedingly long moustaches. Thank you, Max, as always, for your great content!
I can't believe I was channelling my druidic ancestors when I hadn't gone grocery shopping in a couple weeks and made a hot dog and hazelnut soup. It was actually pretty good.
"That's a wild boar."
"No, that's a wild pig. HE's a wild bore."
“Did you say Abe Lincoln?”
Are you sure he didn't say 'That's a wild bore!' ? I might have to go back to that classic and brush up.
“Loxley and Bagel, you can’t miss.”
@@SheyD78 I believe you're correct.
Ah, people of culture, I see. 😎
Welp, now I know what to make for my next D&D potluck.
I love how when you taste the food, you don't take a tiny bit to see if it's edible or not. You just fully commit and take a big enough bite to fully assess the flavors, and the texture. I appreciate your commitment and your full descriptions!
As someone with strong Celtic genes, I like this episode especially much. ☘💚
I once had a dream that the Dagda's cauldron, the one where he revives fallen warriors (as opposed to the never empty stew pot) was actually a mythic interpretation of a mineral hot tub. If you've ever felt like death and then gotten to soak in a hot tub getting out makes you feel like a new human. Of course, i usually feel like all i can tackle is a nap, rather than a battle.
i remmeber going to a hot tub after a day of skiing and i certainly felt revived from the dead
Sometimes a good stew makes you feel like you've come back from the dead too lol
Love the timing of this, as the annual international Celtic festival of Avilés (Asturias, Northern Spain) has just sarted! I’ll give this recipe a go to celebrate 😁
That is good timing! I’d love to go to that sometime.
@@TastingHistoryLove your channel max!❤❤❤😊😊😊
So cool- I spent a school year in Oviedo but of course wasn't there in July so I missed that. Have some sidra for me and let us know if it works with this stew!
The International Congress of Celtic Studies is also curently going on this week. So it was kind of fun to be coming home after a day of papers and see a video about the Celts:) Good timing indeed!
@@tracybartels7535 I will gladly have un culín de sidra in your honour 🥂
At least in my scottish family, Butter is *still* important as hell in cooking. My mommom would put a ton of it in all her cooking and it tasted delicious. You haven't lived until she cooked up some mashed potatoes or baked her shortbread for you. And she'd make sure you ate it, you always were too thin in her eyes and demanded to know you ate enough at least in her presence. Nice woman, fantastic cook lol
My ancient ancestors were from the last remaining Brittonic Celtic kingdom of Elmet in the UK which I'm currently studying. It was really awesome to see you make a Celtic meal :)
I'm curious about your phrasing - what about all the eventually-Welsh rulers?
“That would be beer.” I swear you have the best delivery. You are such a joy to watch, Max Miller! Hugs to you and Jose. Julie 🥰
"Be hospitable and welcoming? Yes. Have the occasional fight to the death at the table?Also, yes." Sounds like a modern Thanksgiving dinner to me.
richard
--
“The power of accurate observation is commonly called cynicism by those who have not got it.”
- George Bernard Shaw
This has nothing to do with today's video, but your cookbook which I purchased for my roommate arrived last night and I gave it to her. She's been busy reading recipes and had a good giggle about "Farts of Portingale". BTW, in German the verb for drive is fahren, and when you conjugate for "you'all drive", it's "ihr fart", pronounced "ear fart". Oh yeah, we loved that one in High School.
Celts varied hugely in their degree of civilization. When Cesar invaded Gaul, there were groups that lived in small cities with extremely capable artisans while others were very tribal iron age farmers. The insular ones belonged mostly to the latter.
I think using Chestnuts instead of hazelnuts would work even better, it was a very common "pre potato potato" (if that makes sense) in the Iberian peninsula, so I dont doubt the Celts in Iberia might've done something like that stew using chestnuts instead
I've not often had chestnuts but I bet it would be absolutely delicious with leeks
Or chufas (tiger nuts).
@@josestate3918 - I have not been lucky enough to find those yet, but I understand that they are very good.
That sounds like a good idea.. I was thinking of other things I could use in place of hazelnut, due to allergies. The texture might be a little off, though. I was thinking of a mix of almonds and pistachios, maybe.
Hazelnuts are also very common. Depending on the geographical region, they might be even more common than chestnuts. Where I live (around where the Santones Gauls were), when I'm at my parent's, there are kgs of hazelnuts each year just from their garden/yard, that's so much that they give it away to friends, but when I go to see my grandparents and uncles, chestnuts are often used in main courses, or maybe sometimes appetizers, while hazelnuts are more often used in some desserts or as snacks. By the way, roasted hazelnuts is a really nice snack, super addictive, I would recommend it to anyone that's not allergic to hazelnuts. It's easy to make, too.
In the end, for this specific meal, I think it's down to a matter of texture and personal preference, but either will work.
"Accidental mead" is my new band name
7:55
Warrior 1: You're gonna die for some chickens?
Warrior 2: Someone is.
Ancient Gaul was my area of interest when studying Roman Provinces. I love the meal you created. I think it perfectly captures Gallic food culture, being a hearty, practical meal complete with meat and vegetables. One thing I would add, if it were to be a Gallic not just Celtic meal, would be a few Mediterranean ingredients. The Gauls were unique among the celts in that following the 8th century they had very intimate trade networks with the Greek and Mediterranean world through the Greek coastal colony city of Massalia (modern Marseilles) which was a kind of Greek enclave in Gaul which attracted Mediterranean goods to be traded with Gallic goods. Gauls living in central Gaul around the areas of modern Burgundy and Bordeaux would be familiar with Mediterranean culture and possibly would’ve incorporated it into their meals. Perhaps olives or olive oil rather than butter or the use of bread rather than the more common oatmeal which typically made up the Gallic diet. Anyway, I thought this was a really great video and a great reminder of my love of Gallo-Roman history.
Tell me you’ve read René Goscinny’s Astérix.
@@foodofthegods of course!
As a grown-ass adult, my natural reaction to spotting this video was to offend my cats with a loud verse of When You're Eating Well, You're Well. Thanks, Max! Once a bédé kid, always a bédé kid, I guess 🤣
😂😂😂
Now I'm curious...?
I'm more partial to Arsenic Cake myself, but that comes down to personal preference, I guess. :D
Astérix and Obélix taught us that they ate several full sangliers per meal, pretty much in a single bite !
I was thinking the same thing! Now all we need is a bard to sing terribly... I mean, sweetly, to us!
Asterix ans Obelix were Gaujs.
@@janetmackinnon3411Gauls are Celts. There are many tribes of Celtic people, those settled on the territory of modern day France, Belgium and a bit of Germany, known as Gallia, were Gauls. But they were also further divided into smaller tribes.
You could sub-out the Wheat Berries with Eikorn or Emmer wheat to get closer genetically to what they were growing and eating. Bluebird Grain Farm in the Methow Valley of Washington grows beautiful crops of these ancient precursors to modern wheat and they ship to pretty much everywhere. While not gluten free, they are lower in gluten than modern wheat as well.
Thanks for that, I don't know what Wheat Berries are :) I don't think we have them in Australia
@@gln9068 wheat berries are the wheat kernel with only the hard husk removed. So if you see a recipe calling for whole-wheat flour it is a flour ground from exactly that. You can use the berries like you’d use barley or kasha or things of that ilk. They are hard so they do need a long soak-cooking time in lots of liquid to be edible. “Cracked Wheat” is wheat berries that have been rolled to “crack” the covering in order to speed up fluid adsorption. Hope this helps 🙂
I'm happy to learn that heated arguments at the dinner table is one of our oldest traditions 😂
I have barely started the video, but you had me at 'boar and hazelnut'.
Same, it sound sooo good!
With a little adjustments with the liquid this would make a great stuffing!
Since you metioned the salt mines of Hallstatt I wonder if you know the dish "Ritschert", wich was actually found in the Celtic saltmines of Hallstatt. It is still eaten today in Austria, Bavaria, Slovenia and was made of cured pork, garlic, beans or lentils and pearl barley. It is not so far away from your stew (ok, no hazelnuts).
I like Ritschert!
For english speakers: you can either ignore the ts or the c for pronounciation. (it sounds a bit like the name Richard, but the end is more like "aired")
yes, ričet! i absolutely love it even though its sometimes literally referred to as prison food. me and my dad always make it in a huge flat iron pot over a gas barrel and then freeze it in batches
Sounds like your typical bean stew, except for the barley (and maybe some other veggies like onions also included). That's a very typical dish in Spain in fact, the cured pork are sometimes called "the sacraments" and would be typically be something like fat or bacon, porc ribs, chorizo and blood sausage (but may vary). Today's beans are usually of American roots (alubs) anyhow but lentils and chickpeas are perfectly good alternatives and are authoctonous.
As a druid, I am super happy with this one. I'm no reconstructionist, but I'll certainly be making this for a festival soon.
As a fellow Druid, I was excited to see him include hazelnuts. Very fitting!
@@nocturnaldruid2191 as a Roman Centurion, I am surprised we missed two of you.
As a Dutch born carribean, these comments fascinate me.
Love this so much. My family history is Scottish, Welsh, English and a little Swedish thrown in for good measure. My late husband is predominately Irish. So my children complete the tour of the British Isles. They, like my husband, are red-headed. We’ve always felt so connected to Celtic and Druid roots. We had a hand-fasting ceremony at our wedding. So excited to watch this episode. Thank you, Max.
Please do not use the term British Isles, it's not accepted by the Irish as a term.
It perpetuates the status of Britain ruling over all of Ireland.
Dine Like a Druid needs to be made into a song
Interesting.....!
Or a tee shirt
I think it’s more interesting why they use hot stones to boil water. It’s because metal pots where expensive so they would use wooden or rawhide pots and use that to cook with the hot stones.
Or pottery ...
Another material that was used for cauldrons and other cooking vessels was soapstone.
i saw the hot stone in water technique on uhhhh man vs wild? he dropped the stones into his nylon hat. i thought it was pretty cool but i love how its an old technique!
this is the first time that I consider that Astery and Obelix might not be complete fantasy; it's pretty accurate in its depiction of Gauls!
Years ago I saw her on time team. She was an expert in what ancient British people are. She could take an old piece of cooking pot and analyse the residue inside to discover what was cooked in it. I forget her name, but I will look it up. Apparently ancient people in Britain had sea bass stew one day and the pot broke. Probably, cue ancient swearing. Time team recreated the stew and ate it, calling it delicious. This is when I began an interest in ancient grub.
As one who was really into the Asterix & Obelix comics when I was younger, the historical describtions are so facinating!!! A sham you couldn’t source a full boar and spitroast it, that would have been cool! 😂
Yeah, maybe Max can find the receipt of that potion.
And then just slurp the meat off the bones like Obelix.
Hmmm... cooked boar with peppermint sauce...
😁😁😁😋😋😋😜😜😜
Asterix and Obelix comics are actually indeed very good for studying the basics of history in a humorous way. They have a very good historical background as well as very good designs of the houses or the materials
@@easolinas1233 Except real Celts weren't allowed to get fat like Obelix...then again Obelix has magical super-strength so maybe he gets a pass 😆
And the bards can sing 'The Gaul from Ipanema' while we feast!
Not if the local blacksmith gets to them first...
@@SPierre-dm4wo Nah, he would have to get past the fishmonger first.
The absolute lack of Asterix & Obelix references and jokes in this video is truly disturbing, my friend! *bites angrily into a whole roasted wild boar and wipes mustache*
Ah yes, Celtic cauldrons. Which were very important for the household as well as culture. One of the old relics was a Cauldron that would apparently never run out.
Intense arguments and fighting to the death is the average family dinner night at my house 😂
Obsessed with the fact that Max has 2 boar guys. What a legend. 👏
They are called Asterix and Obelix
@@PCLHH hahahahahahahhaha
Loved this video. During the crisis-that-won't-be-named, I got interested in pre-Tudor England, all the way back as far as I could. Unfortunately at this time, we lost a pet from old age. When we got a new girl kitten, we had to name her Boudica. She's even got the red/blond hair, in spots.
7:35 I love that the guy in the near upper right is obviously serving up a whole weasel to the table for dinner. We need a Stoat Stew episode! (or maybe not, they're so cute).
One day Max will find Dagda's Cauldron and we'll have no idea 😂
He can just resurrect chefs of old and have them on his channel arguing about how to really make the recipes. First episode on Samhain!
One of my favorite mythological stories is relating to the practice mentioned in the video [of the champion's portion]. The Tale of Mac da Tho's Pig, from the Irish Ulster Cycle. Mac da Tho, a king of Leinster, has a famous prized hound and both the kings of Ulster and Connacht, bitter and powerful rival kingdoms, both want the hound. In order to avoid offending either party, Mac da Tho's wife suggests he invite both kingdoms to a feast without telling them the other is invited, and let their hostilities run the course. When they show up the warriors from both kingdom get into a heated argument over who will receive the champion's portion. They have each of their great warriors take turns standing up and singing their praises, but each time an opposing warrior counters by bringing up how he defeated the warrior previously. It culminates when Cet mac Magach of Connacht stands up and even though multiple Ulster warriors challenge him, he can counter them every time.
Before Cet can claim the meat, the doors swing open and Ulster's champion Conall Cernach steps into the feast hall to thunderous applause from the Ulstermen. He apologizes for being late and tells Cet to sit down because he's stronger than him. Cet does so but says, "You're lucky that my brother Anluan isn't here, because he would beat you easily." Conall raises an eyebrow and says, "But he is here," and then throws Anluan's severed head to Cet. Then Conall eats the entire pig in a single bite and the factions come to blows.
I hope somebody out there is familiar with the original Comix of Asterix and Obelix. I know they're stereotyped as Gauls, but they would fit in here perfectly. Obelix and wild boars, Wizard Getafix and his cauldrons... A bit of my childhood Max reminded me of. Thank You!!
The Gauls were a Celtic tribe, so yup they most definitely fit in here.
🙅♂ Not a wizard, Druid!, distinct difference 🤓😉
To me it is always kind of interesting how the "support characters" names differ between the countries/languages, while only Asterix and Obelix mainly stay the same (apart from a few areas like iceland and turkey).
Example #1: Inwould not have known who you mean by the name Getafix if you wouldn't have mentioned cauldrons. (He's called Miraculix where i'm from)
@@nirfz I know them in German and English. I think their original language was French. In the 1976 film The 12 Tasks, Asterix says how many languages they've been translated into. And in most languages the Gauls always end in "ix" Dogmatix-Obelix's puppy, Cacofonix the bard... I just didn't want to stray super far from Mr. Miller's show. .....1976.....i didnt realize it was that long ago.... :,( i feel even older now
@@bor3549 No worries, i only know them in german (and 2 austrian dialects, but the names stay the same in those). I am not that much younger it seems. I grew up in the 80's and my cousin had most of the Asterix "books". But it took me until my adulthood, to a full set myself. (apart from the last 2 i think, but they don't matter as neither Mr. Goscinny nor Mr. Uderzo were present anymore and lot's of their fine humor/wit seems missing to me in those.)
I only looked the different names up after reading your comment.
Oh, I love Asterix! The humour is legendary.
Thinking back to fall and winter when I typically make Irish stew with barley or buckwheat, it soaks up liquid like crazy. Cutting back on the amount of wheat berries you used in this recipe would probably be better so that the stew could retain some liquid to allow the texture to be a little less like a savory porridge. Nuts are also used for thickening (such as in curries).
The descriptions of how the Celts ate, their table, and even the children serving the food reminds me so much of some Asian cultures.
I hear all this talk of the Gauls drinking wine, mead, and beer but no mention of the magic potion?
Asterix, Asterix needed!
Getafix has taken the recipe to the grave
Wild boar and not a single mention of Obelix?
@@ragnkja it would explain the boar shortage lol
@@The_Str4nger Apparently the names are all different in different translations. Getafix? Never heard of that. In Finnish he's called Akvavitix. Also Cacofonix is called Trubadurix, Dogmatix is Idefix et cetera. I wonder why they decided to change them.
@@noob19087Localizations, so the joke made sense. Or if they couldn't translate the joke, they made a new one. Similar thing happened with the Duck comics, Lucky Luke etc.
Talking about magical cauldrons. The Romans feard ONE celt who fell into one as a child. Which was filed with a magic potion. And that potion made you invincible and that child was Obelix.
(Note: normally it's temporary if you drink it but for him it's for ever)
(asterix and obelix - comic series from france)
Wow, calling Obelix a Celt hoe 🤣
Hmmm, cooked boar with peppermint sauce... 😜
"Who", not "hoe". That's one particularly misleading misspelling...
@@beth12svist I'm from Belgium so my english is not the best but ok.
@@urban7135 I figured it might be something like that; I brought it up because... that's not exactly a nice word in some contexts so you may want to take care not to use it.
I'm upset that when I saw that map pop up my first instinct wasn't " Oh, Celtic Isles. "
it was " OH THE PLACE YOU PLAY ON IN BANNERLORD. "
Stewing food by putting hot rocks in it is also a traditional cooking method for Indigenous people on the West Coast (and probably elsewhere but I know less about them). You can even cook porridge etc. in baskets that are woven so tightly they're watertight (maybe with some pitch or tar on the outside too) and adding heated rocks. There's a really good exhibit on this at the Oakland Museum of California, a few BART stops away from Berkeley's book district. There's a lot of details people need to learn (and pass along to later generations) for this to work properly, such as what kinds of rocks will withstand heating and then quenching in water without fracturing and leaving rock shards in the food. How to heat the rocks in the fire without getting (much) ash or soot on them, and how to transfer them to the basket of food safely. The museum has videotaped demonstrations by local Indigenous people who still maintain the traditions. Probably not as everyday cooking, but for ceremonies etc.
You're not a foodie until you've got a boar guy.
I am my own boar guy
A foodie=a walking shit factory 😂😂😂
I’ve been to the Hallstatt mine! Highly recommend, it’s absolutely STUNNING!! Also it has an AMAZING slide inside the mine that connected the workers between different levels.
10/10 Recommend!
Impossible to surprise my wife when I cook.
I make a dough and she goes, "Pizza?" while it is still rising.
Tonight I am making the dish from this video, though I don't have a "boar guy" so I am substituting Pork Carnitas.
She walks in and sees a small bag of a grain and asks, "What's that?"
I say, "Wheat berries."
She gives me an odd look, then looks at the counter where I chopped the ingredients..."And leeks?"
Me, "Yes"
Her, "You're making a Tasting history recipe, aren't you"
I prepare a recipe that is over 2,000 years old, and she STILL GUESSES >:(
So, the mead referanced here would be Small Mead, a term also used with been and ale, to denote a lower alcohol percentage. Later in history, it was made from honey comb that been strained for honey, but not cleaned yet, and before being sent to the candle makers. As part of the cleaning process, water would be poured into a bucket or cauldron, over the comb, gently heated, then covered with a cloth until it began to foam. The buckets or cauldrons were then purchased by land owners to be set along their feilds as part of the daily alotment of food they were required to provide for laborers. The mush of wax, bee bits and yeast would then be taken, dumped into larger barrels and transported to the candle makers for final cleaning and processing.
Part of me hoped you'd accidentally create Getafix's magic potion.
I was hoping for an Asterix reference!
Getafix 😂😂
For the mead, the cauldron from the Hochdorf tomb could be interesting - it was filled with mead and the pollen from the honey was preserved, so you can narrow down when the mead was made (spring, I think).
I am massively intrigued and also somewhat side-eying the description of the Celtic table manners, though. They sound suspicously like they were taken from Homeric Epic...
Celts have been around for a hell of a long time. And their territory would have included parts of Northern Greece and countries surrounding it.
Whose is to say they didn't help influence something of the Greek mannerisms.
@@clothar23 Not early enough for Homer, sorry. When the Celtic culture starts is an open question, but even when you equate that with the beginning of the Hallstatt period, it would be around 800 BC. The epic poems were written down maybe around 700 (the date for that is also shaky), but they are anchored in an oral poetry tradition that is 500 years older than that. So that's not much potential overlap to start with.
And there is not much contact of the Celts with the Mediterranean before 600, either. They did eventually come to Greece, as you say, and also to Turkey, where they are mentioned in the Bible as Galatians, but that would be in the fourth century (from memory at least^^). So while the idea is fascinating, I don't think it was the case, sadly.
Also, slightly unrelated fun fact: drinking horns like the one briefly shown in the video may not be Celtic or Nothern European either, there is evidence they were introduced from Assyria of all places. And the paper I had to write in university about feasting in Central Europe and Greece in comparison has clearly left a lot of traces in my brain😅
I know about reading novels that make you hungry with their lavish food descriptions, but it sounds like we can add your uni paper to that category as well?? 😅
Sounds like a super-fun topic, esp. with the richer Romans who ended up eating some pretty darn weird & exotic stuff by our modern standards...?
@@anna_in_aotearoa3166 Hah, unfortunately no, it dealt mostly with pottery and vessels from graves😅 No recipes, sadly. It was a super fun topic, though!
Or at least the season that the honey was made by the bees. The mead could've been made at a later date from the honey, I.e. any season
This is amazing, thank you so much! I love ancient Celtic history and I can't imagine how difficult the research for this episode was, given how little has survived. I didn't want this to end!
My boyfriend just bought your cookbook for me as an early birthday present! I could not be happier right now. Love your videos! I usually have you playing in the background when I'm cooking dinner. My boyfriend finds your videos entertaining too.
I will say the amount of quality with your videos is insane, especially how this video released with 15 SUBTITLE CAPTIONS, amazing, thank you.
José does the captions! All honor to him for that behind-the-scenes work.
Speaking of beer and yeast as an Australian I'd love for you to try and do a history of Vegemite. It's their 100th anniversary this year and it's a spread made from concentrated yeast extract. It's an acquired taste but it'd be super interesting to see your perspective on it!
Wow, this sounds so tasty! Doing all that work to piece together a plausible recipe from the Celtic regions must've been so laborious. Thank you for undertaking it!
For some reason the line about the celts dying their hair too much and looking dried and fried, the the mustache strainer made me laugh way too much. Way too much.
If you swapped the boar for lamb, the hazelnuts for chickpeas, and the wheat for rice, you'd have a pretty good Turkish pilaf.
And if my grandmother had wheels, she would have been a bike.
@@snafu2069that's the politest version of that phrase I've ever seen 😂
chickpeas and hazlenuts I would not consider as exchangable variations. beans and chickpeas, yes, walnuts and hazelnuts, yes, those are variations, but chickpeas and hazelnuts?
@@snafu2069Every time I see that quote, I think of Gino D'Acampo. One of the funniest moments on a morning show I've ever seen!
So basically, if you change all the ingredients you have another recipe.
Fascinating but I'd like to see you try it again letting the wheat berries sprout just a little bit. I've made a crude bread using just sprouted berries. It is magically sweet.
I always look forward to hearing about your journeys into food and history, Max. Thank you, and thank you for always including international units of measure. Great work!
Hey man. i would love to see some more episodes like this maybe one on the ancient Germanic peoples since we know so little. or even something of the Scythians or even Carthage or the iberian peoples.
Two videos with Max in one day! We're getting spoiled. I loved seeing you on Binging with Babish.
The Nipples of Venus one was a bit of a hooter.
You love fruitcake eh?
@@cuttwice3905 It was a fun bag of content.
Now I need to look that up!
@@randomvintagefilm273if it's made right. At one point, I had a recipe using dried fruit, not candied, and an orange liqueur, made by monks (which I can't remember the name of), not Cointreau. It was really good. I may just have to find a recipe and play. Benedictine. The nerves are just firing a little slowly tonight. 🤓
Fighting at the table still takes place in our families and this explains it 😅
Always make extra pie for the cops!
I was going to comment that's where talking politics at Thanksgiving comes from, but I think you got it covered. Family get togethers easily become blood sport when food is involved for some reason.
"...made from barley rotted in water." is the best way I have ever heard beer described.
What great research! Thank you for another interesting episode!
This with a few minor changes is still cooked, we don't use wheat but a little pearl barley instead. We also use stinging nettle either in the meal or as a side dish,cooked simmered in unsalted butter with fennel and garlic as a green. Iso I'd go with that but I also I also
use the nettles along with roast potatoes basically a saag Alou except with nettles not spinach. Yeap we also put coriander and cumin in as well. Hazel nut's and trout with sorrels work well together.
It’s a tossup which are my favourite nut: pecans or hazelnuts . I will surely be trying this recipe when it cools off outside. I haven’t purchased wheat berries since I ground my own flour back in ‘73 but we had no internet then either. I will, however, be using a Le Creuset pot rather than borrowing one from Harry Potter.
Another amazing video! Really interesting how neither group understood the drinking cultures of the other
that was such a delightful episode Max, thank you! I've always loved the Celts, and revisiting them was a pleasure :') I never really knew what they ate though, and this stew was one of the most interesting and unfamiliar combination of ingredients I've ever seen -- I want to try it so much! someone should start a Celtic restaurant, if it doesn't exist already; it'd be so cool~
this reminds me of a quote from dragon age origins where two of the characters were talking about different dishes. one character was a stand in for the french and one was a stand in for the British.
"Leliana: We ate simply there. Whole grains, made into biscuits or bread, and vegetables from the garden, cooked lightly. No heavy stews.
Alistair: Ah, so the last lamb you had was probably cooked Orlesian style. Food shouldn't be frilly and pretentious like that. Now here in Ferelden, we do things right. We take our ingredients, throw them into the largest pot we can find, and cook them for as long as possible until everything is a uniform grey color. As soon as it looks completely bland and unappetizing, that's when I know it's done."
of course this actually looks pretty appetizing.
I always loved that comment. Very Alistair. And honestly, it needn't have been the british neccesarily. Many cultures have the one pot stew as a go-to, but the point still stands.
Dragon Age origins?
@@Traci_Websinger It´s a videogame, for PC and consoles. A bit old now but a very fun RPG, specially if you like dialogue and banter between your characters.
Whoa! Two Max Miller videos in one day! Congrats on the collaboration with Babish!!
Thanks for mentioning this! I don't follow Babish and would not have known about it otherwise.
Max likes to take mercy on small time up and comers like Babish from time to time.
Max ate Babish’s nipples. WTF!? Go see for yourself😂
I just got done watching Babish's video. 😊
You pick the most intriguing subjects! Thanks for sharing!
Glad you enjoyed over of my ancestors dishes. I still cook this and enjoy it all the time