Max Miller/Tasting History
- The diets of Olympians have changed significantly since the ancient tournaments when most athletes had a plant-based diet.
- For his YouTube series “Tasting History,” Max Miller attempted to prepare a dish worthy of an ancient Olympian.
- The dish was simple but needed a substitute for an ingredient that no longer exists.
As the 2024 Paris Olympics approaches, some athletes have criticized the dining situation as “disastrous.” The UK team has even taken measures by bringing in their personal chef to enhance protein selections.
The culinary offerings for athletes at the Olympic Games have always been scrutinized. Following his journey to Greece last year, YouTube personality Max Miller sought to replicate a meal suitable for an ancient Olympian on his series “Tasting History,” where he explores historical gastronomy.
While many ancient Olympians followed primarily vegetarian diets, Miller’s adaptation introduced diversity into the mix with a calf liver recipe dating back to that period. He drew inspiration from fragments of an old Greek cookbook discovered in Oxyrhynchus, Egypt.
Finding Alternatives for Extinct Ingredients
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This age-old recipe was transcribed in Greek and can be rendered into English thanks to ““The Classical Cookbook”, authored by historians Andrew Dalby and Sally Grainger: “Dice quality liver, marinate in oil mixed with salt, coriander, thyme, silphium (which is extinct), opos (juice from silphium), vinegar; roast over high heat on spit; serve.”
Since silphium vanished over two millennia ago, Miller opted for asafoetida—a commonly used substitute derived from Ferula plants found prevalent in Indian cuisine. This gum resin possesses robust garlicky notes and strong aroma similar enough for this application.
Miller began by slicing one pound of calf liver into approximately one-inch cubes. To create the marinade he combined three tablespoons of red wine vinegar with nine tablespoons of olive oil in a bowl while whisking until well integrated. He subsequently added one teaspoon each of salt and asafoetida along with freshly chopped cilantro and two tablespoons worth of thyme leaves.
This mixture allowed the meat pieces ample flavor enhancement through marinating—covering it for about one hour or refrigerating overnight could also work effectively. Upon finishing preparation via skewering them onto sticks, he grilled them roughly four minutes per side alongside feta cheese crumbles; dried figs; accompanied by paximadi—a traditional hard bread variety from Greece.
Miller shared that although he enjoyed this flavor profile immensely regardless—his dislike towards liver suggests alternative proteins might yield delightful results instead due its chewier texture than preferred!
Diverse Dietary Practices Throughout Olympic History
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Far back during initial instances commencing around 776 BCE—athletes mainly consumed “dried figs alongside soft cheeses & wheat,” according [source](https://www.sciencedirect.com/science/article/pii/S0022316622074302) noted recorded accounts presented by early historians thus aligning perfectly harmoniously onto present-day representation featuring figs together with feta amongst their plates!
Pausanias states how it wasn’t until centuries later participants integrated meats within training regimens.
In contrast however,taking Milo Of Croton—the storied athlete achieving renowned success circa 540 BCE—obsessive indulgence reportedly saw him engage devouring upwards twenty pounds daily comprised predominantly towards meats & breads complemented vigorously through wine consumption contrary wise philosophies advocated caution recommended limited portions rather!;
“It’s fascinating how these dietary habits evolved throughout history,” observes max miller noting differences visible stance transitioned markedly between generations ocassionally contrasting heavily against predecessors within living memory too!”
The situation reflects our modern context today as intermittent trends regarding nutrition arise seemingly at rapid pace!
