The Culinary Curatives of the Past: Apple Muse and Medieval Medicine
In a time when social distancing has become a common practice, the host of Tasting History, Max Miller, invites viewers to reflect on a historical period marked by its own kind of isolation: the Black Death. This pandemic, which swept through Europe, the Middle East, and North Africa in the mid-14th century, resulted in the deaths of 25 to 40% of the population. Although germ theory was centuries away, people turned to various remedies in hopes of combating this deadly plague, with many mistakenly believing that specific foods, like apple muse, could offer a cure.
Before diving into the grim realities of the Black Death, Miller shares an intriguing recipe for apple muse—a medieval dish that serves as an emblem of the prevailing beliefs around food and health. Apple muse, a variation of applesauce, has a pleasant flavor but claims no medicinal properties. It's an accessible, comforting culinary option that connects the past to the present.
Miller guides viewers through the process of preparation, starting with peeling, coring, and slicing the apples before boiling them until soft. The apples are then mashed and combined with the remaining ingredients, simmered to create a dish that brings to life an old-world flavor in a modern kitchen.
As the sweet aroma of the cooking apple muse wafts through Miller's home, he shifts the conversation toward the medical beliefs of the time. The prevailing theory was centered on the humors: blood, phlegm, black bile, and yellow bile. This ancient concept, rooted in the teachings of Hippocrates and Galen, posited that a balance of these bodily fluids governed the overall health of an individual. An imbalance, which could stem from environmental factors like weather or even the positioning of celestial bodies, was believed to be the cause of various ailments, including the plague.
Determining which humor was imbalanced was often based on a person's mood or physical symptoms. For instance, excessive blood made one sanguine (optimistic), while too much phlegm resulted in a calm demeanor. As humor regulation extended to every facet of life, dietary choices were believed to be a means to restore balance.
In this paradigm, food was categorized into classifications of temperature and moisture—hot, cold, wet, and dry. There was even a degree system ranking foods from one to four, with the higher numbers representing stronger effects. For example, mustard was classified as hot and dry in the fourth degree, while apples were seen as cold and wet but only in the second and third degrees. When a person suffered from the plague, they needed to consume foods that were considered cold and wet to counteract the fever. While apples were not the most potent remedy, they were preferred over more dangerous alternatives like mercury or opium.
After allowing the apple muse to simmer, Miller tastes the final product. He describes it as pleasantly honey-sweet, showcasing how foods from centuries ago can still delight the palate today. As he wraps up the episode, he hints at the exploration of more bizarre medieval remedies in the next installment, expressing the commitment to uncover the more unusual cures that were prevalent during the era of the Black Death.
Miller expertly weaves a connection between history and modern times, inviting viewers to engage with the past through culinary experiences, all while providing a light-hearted and educational approach amid today's realities of social distancing. The blending of history with modern cooking serves not only to offer a taste of the past but also serves to reinforce the enduring nature of culinary traditions and the fascinating evolution of health practices.
Part 1/8:
The Culinary Curatives of the Past: Apple Muse and Medieval Medicine
In a time when social distancing has become a common practice, the host of Tasting History, Max Miller, invites viewers to reflect on a historical period marked by its own kind of isolation: the Black Death. This pandemic, which swept through Europe, the Middle East, and North Africa in the mid-14th century, resulted in the deaths of 25 to 40% of the population. Although germ theory was centuries away, people turned to various remedies in hopes of combating this deadly plague, with many mistakenly believing that specific foods, like apple muse, could offer a cure.
A Flavorful Remedy
Part 2/8:
Before diving into the grim realities of the Black Death, Miller shares an intriguing recipe for apple muse—a medieval dish that serves as an emblem of the prevailing beliefs around food and health. Apple muse, a variation of applesauce, has a pleasant flavor but claims no medicinal properties. It's an accessible, comforting culinary option that connects the past to the present.
The recipe includes:
2 apples
1 cup unsweetened almond milk
2 to 4 tablespoons of honey (to taste)
1 cup or 2 slices of toasted and crumbled bread
1 teaspoon sandalwood powder
A pinch of saffron
A pinch of salt
Part 3/8:
Miller guides viewers through the process of preparation, starting with peeling, coring, and slicing the apples before boiling them until soft. The apples are then mashed and combined with the remaining ingredients, simmered to create a dish that brings to life an old-world flavor in a modern kitchen.
Understanding the Medieval Mindset
Part 4/8:
As the sweet aroma of the cooking apple muse wafts through Miller's home, he shifts the conversation toward the medical beliefs of the time. The prevailing theory was centered on the humors: blood, phlegm, black bile, and yellow bile. This ancient concept, rooted in the teachings of Hippocrates and Galen, posited that a balance of these bodily fluids governed the overall health of an individual. An imbalance, which could stem from environmental factors like weather or even the positioning of celestial bodies, was believed to be the cause of various ailments, including the plague.
Part 5/8:
Determining which humor was imbalanced was often based on a person's mood or physical symptoms. For instance, excessive blood made one sanguine (optimistic), while too much phlegm resulted in a calm demeanor. As humor regulation extended to every facet of life, dietary choices were believed to be a means to restore balance.
Food as Medicine
Part 6/8:
In this paradigm, food was categorized into classifications of temperature and moisture—hot, cold, wet, and dry. There was even a degree system ranking foods from one to four, with the higher numbers representing stronger effects. For example, mustard was classified as hot and dry in the fourth degree, while apples were seen as cold and wet but only in the second and third degrees. When a person suffered from the plague, they needed to consume foods that were considered cold and wet to counteract the fever. While apples were not the most potent remedy, they were preferred over more dangerous alternatives like mercury or opium.
The Taste Test and Future Exploration
Part 7/8:
After allowing the apple muse to simmer, Miller tastes the final product. He describes it as pleasantly honey-sweet, showcasing how foods from centuries ago can still delight the palate today. As he wraps up the episode, he hints at the exploration of more bizarre medieval remedies in the next installment, expressing the commitment to uncover the more unusual cures that were prevalent during the era of the Black Death.
Part 8/8:
Miller expertly weaves a connection between history and modern times, inviting viewers to engage with the past through culinary experiences, all while providing a light-hearted and educational approach amid today's realities of social distancing. The blending of history with modern cooking serves not only to offer a taste of the past but also serves to reinforce the enduring nature of culinary traditions and the fascinating evolution of health practices.