Tasting History with Max Miller (1970) : 2026x13
Making 200-Year-Old Mayonnaise - How has it changed?
Min.
Overview
-
2026 - 1Beef Bourguignon for the French Peasants from 1885 January 06, 2026 -
2026 - 2The Pastry War - When France invaded Mexico over pastry January 13, 2026
-
2026 - 3Eating Like a Victorian Workhouse Inmate - Scouse & Suet Dumplings January 20, 2026
-
2026 - 4Did This Meal Kill Mozart? January 27, 2026
-
2026 - 5Cooking Kangaroo on the World War 2 Australian Home Front February 03, 2026
-
2026 - 6The History of Gumbo in New Orleans February 10, 2026
-
2026 - 7What Did the Builders of Stonehenge Eat? February 17, 2026
-
2026 - 8Nikola Tesla's Weird Eating Habits February 24, 2026
-
2026 - 9Hatshepsut - The Pharaoh they tried to Erase from History March 03, 2026
-
2026 - 10Making Shepherd’s Pie from an 1894 Recipe - Beef or Lamb? March 10, 2026
-
2026 - 11Hardtack Hash from Steerage on a Victorian Ocean Liner March 17, 2026
-
2026 - 12The Brutal Life of a Medieval Butcher March 24, 2026
-
2026 - 13Making 200-Year-Old Mayonnaise - How has it changed? March 31, 2026
-
2026 - 14How to Eat Like Benjamin Franklin April 07, 2026
-
2026 - 15Dining on the Supersonic Concorde April 14, 2026
-
2026 - 16Why is it called Welsh Rabbit (Rarebit)? April 21, 2026
-
2026 - 17The Oldest Recipe in History - Hammurabi's Kanasu Stew April 28, 2026
-
2026 - 18