Dinner with Attila the Hun
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#tastinghistory #attila
Fun fact, Atilla is what the Goths called him, and is the diminutive of "atta" meaning father. So basically because the Huns left no writing, he will forever be known as Little Daddy
That's an extremely contested topic Attila might've been a Gothic corruption or even given nickname presumably his actual eponym was "Avitohol" (Son of the Deer) ancient Turkic title used by Eurasian Oghur tribes like Hunno-Bulgars.
Little did we know, Rome fell from all the kink shaming
@@nenenindonu Except they called him Etzel. Atilla is a word originating from the words Edil, Etel, Etele. It means water, "lifegiving water", river. Etil -> Etele -> Atila.
@@zzBaBzz As I said no theory is fully probable there are just too many suggestions regarding its origin Athal, Astil, Atil (river), Avitohol,... ironically the vast majority of all other recorded Hunnic names are quite definable
There a really old german legend (with perhaps some historical base but it’s hard to tell between the dragons) that refers to Attila by the name of Etzel (pronounced At-sell). It makes me think that what probably happened is that the Huns invaded Europe and the accounts of some murderous hun travelled around, across several languages by people who probably didn’t know his real name in the first place. And then scholars just wrote down in their own language whatever they thought they heard the guy was named.
I'm Hungarian and about the meat between the thighs thing: they put the meat (salted) under the saddle if the saddle chafed up the horse's back, to prevent the horse's wound from getting infected. The westerners saw it and thought it was for cooking purposes. As far as we know, the Huns did in fact cook their meat. 😂
Salty meat over the fresh wounds? That must have been really painful!
That's amazing. I've just finished writing about the parallels between that description and the old method for curing biltong but as that is from a different continent, well all I can say is thanks. I never would have thought about it as a sterilisation method for saddle saw
@@bjetkabathory5185 Yes, but clean!
When I was training in the military, I found the best way to warm up an MRE was to put it in my pants pocket at the beginning of a hike. When we took a break for lunch, it would be all nice and toasty from my body heat
Thats an old tradition form our nomadic roots my Macar brother :)
People seem to forget that Atilla was raised at the Roman Imperial Court at Ravenna . Atilla read and wrote and spoke 8 languages by the time he was 14 . He was highly educated. But my guy was Alaric , King of the Goths .
What about the Brother of alaric?if Stilicho was alive in 415, they could had prevented the fall of western Roman Empire 😊
He was a mass murderer and rapist.
He's 🔥 in hell as you read this, and there he'll stay, my guy.
Savage Facts
Where did you get the eight languages from? Attila most likely spoke Latin alongside Hunnic but I highly doubt he spoke eight languages. Not even some of the most highly educated people of the time did.
@@thenablade858 you do realize that the huns conquered over 100 nations ? Right ?
Where I got my information was from a man in Hungary , who is supposed to be the World's authority on Atilla the Hungary.
I've had a mega crush on him since I read the brilliant Leadership Secrets of Atilla the Hun. He was strong, inner-directed, larger than life, and true to himself. Not bad for a barbarian warlord!
I love your channel. As a retired FDA chemist, I love your use of herbs and spices. As an history buff, I love your historical commentary. Cheers.
What does being an FDA chemist have to do with herbs and spices
@@jessetaft1 The flavonoids in them are of particular interest to me. I've studied them and have written several papers on their compositions and benefits as antioxidants.
@@jessetaft1 I mean, it is the Food and Drug Administration after all.
@@jessetaft1 herbs and spices are used not only for flavoring but also for preservation. I imagine being a food and drug administration chemist, this would all be right up this person's Alley. C'mon man. Think.
@@1954JDR hell yeah interesting af, any cool spice facts?
Attila: "Why is there smoke coming out of your oven, Max?"
Max: "Oh, uhhh... That isn't smoke, it's steam! Steam from the Steamed Lambs we're having! Mmmmm, Steamed Lambs!"
Attila the hun, I hope you're prepared for some mouth-watering lamb.
Then he has to run across the street to the Thermopolium to get some steamed lambs.
This is a masterpiece - I love how this meme has taken on its own life.
@@AppalachianTemplar steamed clams
Aurora Borealis?!!!
Honestly, this channel is amazing. Not only we get a glimpse of what people ate all through history, we also get a nice, entertaining, well-researched history lesson. Thanks a lot, Max!
It really is a delight to watch. Max is also a great host, it would probably take me 2 years to get a little comfortable in front of a camera. He's got great communication skills ☺️
Sometimes if you have the ingredients, or some approximation at home, might as well give it a try. Unless it already sounds gross.
Definitely! I got curious for the recipe, but I stayed for the history lesson
I’m just here for the Pokémon in the background
@@MrBlackdeath420 😂 I love them too!
I love the way you approached this video. You didn't have all the information on what Atilla ate and how it was made, so instead you made a meal for Atilla based on what we know of his preferences. I'd love more videos like this one, with recipes FOR a person or a group rather than something knowingly eaten by them.
that would be pretty cool
I used to keep chickens in Seattle, and the longest lived of my hens, Attila ( the Hen) lived 10 years. True!
I love these videos! 🍖🍗🍖
Attila the hen!! Bahaha 🤣 I love it!!
Did your hen besiege and sack many chicken coops?
How cute! My friend named his tiny dog Attila the Runt. The dog definitely took on that fearless personality.
Feel bad for the foxes that broke into that henhouse lol.
I know a guy that named his cow, sir loin and his chicken, soup.
Honestly though, sending a marriage proposal to Attila the Hun is surely the greatest "fuck you, dad!" move ever.
It was her brother who was emperor.
@@harringt100 Classic sibling rivalry then.
@@dantemaquiavelli9039 I doubt it. You have to be on a somewhat-equal footing to have a "classic sibling rivalry." Brother-can-force- sister-to-get-married-or-exile-her (or even execute her) doesn't really qualify.
@@harringt100 I know, I'm just joking
Women. Not even once.
I love it that you were cooking the meat in your dutch oven! Archaeologists just found a whole village of artisans in Greece and they found the bones of an old lady who was clearly a Master ceramics b/c of her joints and all the clay pottery around her body. It's just lovely. I'd love to see a video about an ancient utensils used in cooking.
That sounds like a great episode idea!
Fantastic idea!
She just died in her workshop and was left there?
@@TheAstrobiologistOW 😅
@The Astrobiologist Maybe it was a sudden disaster like Pompeii, or during the Bronze Age collapse?
I think that the reason Attila didn't have a lot of flashy and expensive things is just simply because of how he recognized that "pretty" doesn't mean functional. Being the leader of such a group too, he probably was constantly watching for betrayals. I'm also wondering if this dish would be just as good with beef or venison!
I was wondering if he deliberately avoided wearing or using anything that would mark him as a person of wealth and importance, especially in battle or while traveling. Although I don't know if bandits seizing and ransoming wealthy people as they traveled was something that went on in that era/part of the world, certainly a bejeweled warrior on a richly caparisoned horse made an especially attractive target to opposing troops.
I think he was betrayed by his brother at one point.
these are good points. though I think it also runs a bit deeper, reflecting on his intelligence and observations of men. If you treat your men / guests better than you treat yourself, there's little room for jealousy, and all the trappings that spring from it. I.E. betrayal, assassination, etc.
Because at that point the only thing they would have to be jealous of would be his power / authority.
I,m sure it would be.
@@MsLeeniteany bandit that attempted to kidnap Attila the freaking Hun would have to have balls the size of Mt. Everest.
In the place in Italy where my parents are from, people still talk about Attila the Hun. One thing they say is that the hill the castle in Udine sits on was created when Attila got all his men to make the hill by filling their helmets with earth so he could watch Aquileia burn. Sounds more like an old tale they've spun, but he certainly made an impression!😳 Oh, it's the region of Friuli Venezia Giulia, borders with Austria and Slovenia from the former Yugoslavia.
In the next Pax Mongólica, they will take all of Italy, it belongs to the Mongols.
@@apsuara You might want to tell the creator of the video because he clearly stated that it was a conglomerate of different peoples including Mongolians and Chinese.
My family is from there, too! Unfortunately the ones who lived there that I knew have passed away, so I can't ask if they knew of this story, I wonder if they ever heard it...
Hey Max, I was talking with a few historians and anthopologists about your channel! We come from a particular ethnic minority, maybe we could suggest you some cold leads to investigate?
There was this discussion about a sweet called Blancmange, it might be a dish or a whole dinner, it is apparently quite ancient and partially documented among some streams of Jewish and Arabic tradition, it moved to France and who knows what happened.
It somehow arrived to the Jewish Community of Rome and also to the Sicilian population. It would be interesting to uncover a dish that traveled so much and touched multiple cultures, so much that every and each one of them claim it as their own!
I hope enough people will upvote your comment, pal.
blancmange is a soft white pudding that is still made in the UK. It is considered to be 'invalid food'. Recipes all over the internet. My mother used to make it for us when we were sick.
Mr. Angus Podgorny would approve.
Wrote him about it two years ago and he promised me it was on his list. So please, please, Max, do the Blancmange! Where I come from there is a modern remnant left called Mahallepi (I guess that's arabic?) which is a sweet treat, but I would love to see the original dish made with chicken.
@@as176 it's incredibly old and yes, there's a turkish version that uses chicken! The Hebrew version is fried in pastry and can have candied citron (in a book of jewish roman dishes), arabic can use rosewater and cardamom (mulhalebi)... but who got the idea? And why?
I was studying that it might have been part of a medieval lunch where the idea was eating "white" foods, for some purpose. I never managed to make it.
The best part about the Catalaunian Plains is that Aetius literally tried to rehire him for his campaign against the Visigoths THE DAY AFTER the battle.
In Age of Empires II, the Huns campaign contains one of my favorite interpretations of Attila's death:
"On his wedding night, Attila suffered a nosebleed and choked to death.
For a man who had boasted that 'where my horse has trodden, no grass grows' it was a curiously anti-climactic death."
probably faked his death.
Hi Max! Fantastic video as always!
Also, italian fun fact, the patron saint from my city, San Geminiano di Modena (Saint Geminianus from Modena), is said to have protected the city from the invasion of Attila and the Huns in 452 dC.
Geminiano was already dead at the time, but the people of Modena prayed to him to help and he sent a thick fog that covered the city and Attila kept going south and ignored Modena!
I think it’s a story that it’s similar in various northern italian cities, with different protagonists, but a fun one!
haha la nebbia della pianura padana batte pure Attila! saluti da Piaśeinsa!
@@zg4705Attila e' un nome che tutti conoscono. Quando sono andata in italia, sembrava che ogni generazione ha qualche ricordo che hanno sentito da un parente. (Scusa mio italiano, devo parlarlo ogni giorno con mia madre, ma sono tanti anni che non lo scrivo☺️)
We should organize a convention of all the Italian fans of TH, of course with proper historical catering.
So it's all heresay
"overrun by vandals, and goths..." i'm just imagining a bunch of goth kids being vaguely sarcastic at a bunch of roman legionnaires
"Look at them! 'Oh, I'm a Roman! I have a Senate! I'm civilized! I wear a giant uncut piece of cloth!' Laaaaaaame..."
The “meat between the thighs and horse” is actually the origin story of Steak Tartare! Would be cool to see you go over that recipe
We were so excited when you mentioned Serdika (Sardica). We used to live in Bulgaria, and that is the Roman city which is today Sofia! You can still walk through the remains of Serdika in Sofia's city-center. If you're interested in dishes still served in the style you mentioned--look into kavarma or any other gyuvetch-based dish. So many amazing Balkan foods to explore!
I would like to hear a history of Kavarma, in particular, and the relationship to Qorma.
@@Justanotherconsumer "kavarma" and "qorma" both mean "something roasted" in different Turkic languages. Kavarma in Bulgaria has Ottoman roots, and qorma in South Asia has Mughal roots - both Turkic empires (even though Mughals switched to Persian as their working language pretty early on).
Bulgarian here. We consider kavarma and gyuvech Turkish, remains of us being slaves to the ottoman empire.. though I've never done any research on where they truly come from
This is it! I'm FINALLY caught up! Max, I must make a dreadful admission: I actively avoided your videos when they popped up for months upon months because they looked TOO GOOD. I knew that if I watched one I'd end up wanting to sit through everything on the channel, and that it would take a while because I can't binge watch very easily. Well, some time in May I finally gave in and now I've finally seen every last Tasting History video, and what a wonderful and enlightening journey it has been! I'm excited now that I'll get to watch them come out as they're created and released in relation to holidays and historical anniversaries, too!
And the nice thing is, the videos are so well crafted, that if you watch them a second time, they are just as good!
@@Tentaclestudio1 (In my best Jimmy Doohan impersination) Ahh, a second time, how quaint. Seriously though, I watch and rewatch these all the time. Like a good leftover, they are definitely good to return to.
Tantric cuisine; what is you tube providing next?
The “Max Video Binge” struggle is real…
😂❤
Attila. This is so cool. By the way, I have difficulty communicating because I had a stroke in Broca’s area, the part of the brain that controls speech. 2/8/2021 but I lived again. (My wife helped me compose this.)
What am I supposed to do with this information
I worked for an Attila he was Hungarian. I’m sending him this link. He will love it, 😊thank you Max, awesome as always.
Going through horrible cancer with family and this show has just helped in getting through
It’s just warming and makes me have an escape
Thank you for this wonderful show ❤Ps I love your new kitchen that abalone tile is beautiful
Hopeful for a good outcome, keep hope up!
Max - I binge watched your channel all through my pregnancy, especially during the evenings when I couldn’t sleep.
Now I’m sitting here watching this video with my 4 day old newborn son ❤ Thank you for the quality content 😊 Now we are both enjoying it together
Congratters, Dominique!!!!
CONGRATULATIONS 🎉👏, well done momma. I loved sitting up with my babies when they were freshly baked, just hanging out and getting to know each other. Now they are teenagers eeek!!! Enjoy your little one because in a heartbeat they are grown🥰💗
Mazel tov, Dominique!
Congratulations!!!
OMG. I was too! Binging all the videos until I fell asleep. Now my baby is 4 mos, and I still watch his videos. Congratulations btw! 🥳
The "cooking" between the thighs and backs of horses immediately brought to mind pastirma, which is a highly seasoned cured beef consumed in Turkey and other places which supposedly used to be pressed underneath saddles during the preservation process to squeeze the juice out or something. Pastirma itself means "being pressed" and Turks do considered cured meat to be cooked. I'm not Turkish but my husband is :)
Egy jó gyógymód volt a lovaknak.
Oh is that where pastrami originated also?
interesting
@@pigmentpeddler5811 yes
@@pigmentpeddler5811 yes
Although the grass in my property in Aquileia never grew up again after he passed by, Attila invited me to a feast, and the meat was absolutely fenomenal!
“My feathers started falling apart” a problem I can honestly say I’ve NEVER had in the kitchen!
Been watching a ton of videos from Dan Davis, a great author and fanatical historian who infuses his novels with a staggering amount of research. He talks about the culture and basic foods, but your channel is a perfect compliment focusing on the food with some great history.
The fact of cooking meat between thighs and horses could be true. One of the oldest turkish recipes which is called pastirma (people in the west call in pastrami) was originally made by pressing meat between the saddle of the horse and the rider, it was back when turks were still nomadic. And in fact the name bastirma means “to be pressed/compressed”
This is relevant as one of the most common theories of the origins of huns is that they were mainly of turkic descent
They are 100% unrelated. Huns = Scythians, aka acnestors of Japanese people and "indians" (think America).
Egy jó gyógymód volt a lovaknak.
Always nice to have a max miller video while eating dinner! Keep up the good work
Have a good dinner.
I watch during my breakfast. It's grand
I watched during my lunch! 😊
I watched while consuming an ice cream
Found it's best to be eating while watching.
One of the best channels ever! I am always not only amused but educated. Thank you Max!
I love how much more understanding of historical customs and traditions learning how they ate and what they ate, than just learning it like… in a classroom. Thank you! 🥰
It’s impossible to explain how much I enjoy this channel!!
6:15 The Pontic steppes post-Hunnic demographic shift to Oghur Turkic sheds light on the ethnic core of the Huns with emerging Oghur tribes like Akatziri, Onogur, Utigur, Kutrigur, Saragur, Bulgar, Sabir. The names of Hunnic nobles and clans also are of evident Turkic origins
Can we say the Huns are forefathers to Magyars, Turks, Kazakhs, Caucaisian turkic tribes?
I don't belive mongolians are closly related to the Huns, eventhought some might have migrated along with the turco-mongol horde. The turco in turco-mongol stands for the turkic soldiers, the elite and ruling power was mongolian to start with. The turkic tribes split up from there on to 16 empires, including the Huns.
Max your content is an absolute delight. Every time I come back to your channel I lose myself in a couple hours of culinary stories rooted in compelling history. Bless you sir.
“Leadership Secrets of Attila the Hun” by Wess Roberts is an interesting take on Attila and his management style as it relates to the business world.
The Chinese historical records like the Records of the Grand Historian or the Book of Earlier Han called similar tribes Xiongnu 匈奴, but it's not clearly established that they were referring to the same people we today call Huns in Europe. Even if the Chinese name for Hungarians contains the same first character: 匈牙利.
Great video as always! Hearing the description of the cooking process, I couldn't help but think of one of the traditional ways of preparing Argentinian barbecue. In this process, a large slab or meat or even an entire lamb splayed open would be placed on what looks like a cross at a slightly less than vertical position, then seasoned repeatedly with what we call salmuera. Salmuera is a salty solution with an aromatic blend of whatever herbs and spices a person wants to put in it, but it's effectively just heavily salted, flavored water that is basted onto the meat throughout the cooking process, often applied with a large bundle of herbs as a "brush," like the feather. As it cooks, the water keeps the exterior pretty moist, so that while it is clearly a roast, it doesn't develop a dark "bark" or crust, and definitely looks less "roasted" than one might expect. As the water evaporates, it also leaves behind the seasoning. If you're interested, look up "carne al asador con salmuera" and you should find examples. Now, many people skip the bundle of herbs for a water bottle with holes poked in the cap as the application method for salmuera, but the idea is the same.
Great video! Masterful mix of history, food and humor. Loved it! Great job you guys.
Another outstanding episode. I like your weekly format. It means a lot to me. Cheers
Hey Max, you should totally do an episode on the Cherokee dish called Kanuchi 🤠
It might be difficult to source the kanuchi ball.
That sounds cool!
Always a pleasure to see a new episode!
I love your channel and historical commentary. You also make cooking seem both simple and fun. Not just a chore.
Great lessons in History along with a recipe I absolutely NEED to try! Thanks again, Max!
I still love he fact that this channel is a History channel disguised as a food network show, also Saba is amazing
Bingo! I will force history down people’s throats with delicious dishes.
Ancient alien cuisine!
@@SimuLord lol
@@SimuLord Funny enough, in the Fate series, Attila is actually an alien.
Great video, as always. As a young child in the early 1960s, my first impressions of Attila the Hun were formed while watching an episode of "The Dick Van Dyke Show," when Dick sat down at a piano in the writers room and started singing a little ditty entitled "I Fell in Love with Attila the Hun" ... I have tried in vain to see if there is a clip of Dick's performance that I could share as a link. Needless to say, the song was running through my head as an "ear worm" while I watched your video - a bonus feature to an ancient recipe and an intriguing glimpse into a now obscure corner of history!
I just found Kreppel's Attila song on YT ... it's cute and more ambitious than the one that Van Dyke sang (which was less show tune and more of a 15-second Gilbert & Sullivan ditty). So sorry that I can't track down a video clip of the Van Dyke version.
@@feitme Ahhh, thank you!
@@feitme at 7:18 thanks!
This reminded me that there is Monty Python’s Attila the Hun Show. 😅
Here is the episode with "I fell in Love with Attila the Hun": czcams.com/video/eGpAdGKhmhI/video.html
Since everybody's recommending Hun related reading, here's my two cents: Slave of the Huns by Géza Gárdonyi.
It's a novel, I know, but hear me out. Even if it's just semi-historical, it gets most of its research remarkably correct, and it's just an enchanting story to boot. It even expands on some stuff that was mentioned in this very video (the entire first part is about the meeting of Priscus and Attila, for instance). If you wanna kick your feet up, give it a go.
I’ve been looking for an English language copy but can’t find one!
Over the weekend, I actually finally caught up with all of the past Tasting History! Was quite the shock to sit there on Saturday with no new eps to watch so was eagerly awaiting this one.
I’ve been binging your videos for 2 days. My grandson, a fan of cooking and history, also loves your channels. Thanks for such interesting info especially the history of each dish. Wonderful content!
Awesome! Thank you!
This might be the only cooking video anywhere, that has a warning about feathers! Love this channel ❣️
Another superb episode, I can't wait to get my hands on your book.
I love how Max just discovers something halfway through & just says "Oh maybe using feathers to baste my meat isn't a technique we should go back to."
The historical impact of Attila cannot be overstated on the nations of the world today.
If you're Hungary, grab a Turkey dinner and hope the chef didn't cover it in Greece. Order bubbly drinks, but don't drink too fast or you'll Belgium up really loud. Don't Russia through the meal though, that's neither polite Norway to eat. Slovene steady wins the race and you'll have plenty of time to Finnish.
And leave a generous tip when they bring out the Czech.
I don’t know if I should laugh or scold 😂
@@TastingHistory I just opened up a Canada best stuff. (I could do this all day. Don't Haiti me for it.)
I love long pepper. It's great in baking. I add it to my apple pies for extra warmth.
Your Chanel is my New favorite Max! Love the combo of food and history and the way you present it 🙂 Skål to you from Norway
Your research is impeccable! Awesome video as always!
Ladies and gentlemen, it's the 'The Attila the Hun Show'!!!!!!
This video is a perfect setup intro for the Monty Python skit, and John Cleese will forever be my Attila the Hun! 😁 Now I need to get me some sapa.
😂
I just commented on another comment about Attila the Hun Show. Didn’t see this. 😅
Long pepper is a fine gift; I use it fairly often when I make Indian dishes.
I think it’s so much more interesting than regular black pepper.
@@TastingHistory yes, totally. A bit expensive for daily use, but very interesting flavor.
The restrained attire and accoutrement of Attila was a hard power move. He's saying "yes, I could live in luxury, but I'm too badass to bother."
Incredible work, thank you for sharing your talent, elegance and grace.
Thank you, Max. This is one of my most favorite episodes.
Information at 7:22 is probably right. As a Turk, this is told to us as the origin of the meat dish called "Pastırma", which is drived from word "bastırma" meaning "pressed"
The spit take I made with coffee at 5:51 haha thanks Max!😂
Omg me too. Hashtag made me fall off my chair.
Jose is lucky he gets to try ancient recipes made by a master class cook, I don't think I would be even half as proficient at replicating these recipes
I really don’t know what I enjoy most, the recipes or the history. But Max you make it all wonderful ! I bet you are so much fun in person. You always make me laugh. Another great video! ❤️
When will we get an episode on Navajo Fry Bread? Love your videos, most especially the ones on 19th century American food.
It’s on my list (though so are 400+ things so it could be anytime)
There is Navajo Grandma that has a great YT video on making fry bread. Straight from a Navajo person.
@Char Basilus thank you, I will check it out! Looks like she has a lot of videos on it, actually, so I'm spoiled for choice.
There's a good episode of InRange TV (the gun channel) featuring Navajo fry bread and its...unfortunate...history.
8 This can be surmised by analysing the names of Hunnic princes and tribes. The names of the following Hunnic princes are clearly Oghuric Turkic in origin: Mundzuk (Attila's father, from Turkic Munc uq = pearl/jewel: for an in-depth discussion of the Hunnic origin of this name in particular see Schramm (1969), 139-40), Oktar/Uptar (Attila's uncle, Öktär brave/powerful), Oebarsius (another of Attila's paternal uncles, Arbårs leopard of the moon), Karaton (Hunnic supreme king before Ruga, Qarâton = black-cloak), Basik (Hunnic noble of royal blood, early fifth century, Bársig = governor), Kursik (Hunnic noble of royal blood, from either Kürsig, meaning brave or noble, or Quršiq meaning belt-bearer). For these etymologies see Bona (1991), 33. Three of Attila's known sons. have probable Turkic names: Ellac, Dengizich, Hernak, and Attila's principal wife, the mother of the crown prince' Ellac, has the Turkic name Herekan, as does another notable wife named Eskam. See Maenchen-Helfen (1973), 392-415. See also Bona (1991), 33-5, and Pritsak (1956), 414. Most known Hunnic tribal names are also Turkic, Maenchen-Helfen (1973), 427-41, e.g. Ultincur, Akatir etc. The cur suffix in many of these names is a well-known Turkic title and as Beckwith (1987), 209, points out the To-lu or Tardus tribes (Hunnic in origin) of the Western Turkish On Oq were each headed by a Cur (noble). Zieme (2006), 115, speculates that the title cur belongs to a pre-Turkic Tocharian stratum of the Turkic language, which, if true, again highlights the essential heterogeneity of Central Asian peoples and even languages. See also Aalto (1971), 35. In addition to this primary language (Oghuric Turkic), Priscus informs us that Latin and Gothic were also understood by the Hunnic elite. See Priscus, fr. 13.3, Blockley (1983), 289.
The name of Ellac, Attila’s eldest son, is a corruption of the Turkic älik ( ilik ) meaning ‘ruler, king’. 21 Ernak/Irnik the youngest son also has the variation of the same suffix in his name. His name is probably Turkic är-näk , meaning ‘great hero’, with the suffix here functioning as an augmentation of the Turkic är-än (hero). 22 Thus the suffix -ik/ich was used in Hunnic to imply greatness (i.e. ruler or kingship). These names were, it seems, formal court titles rather than personal names.
Kim, H. (2013). The end of the Hunnic Empire in the west. In The Huns, Rome and the Birth of Europe (pp. 89-136). Cambridge: Cambridge University Press.
@Эркин Мәмбэтҗан 🇰🇿 Қыйат 卐 Hunzzzz
Thank you Matt for this! I really enjoyed the history with the recipe!
I cannot wait till this cookbook drops!! I've got mine preordered already, can't get here soon enough!!
Love all your shows! Would love two shows, 1 on fancy or low tea and another on high tea, on a high table for those less well off, and often their dinner. A big tea time and tea interest for me! There’s tea -ware and tea and the food and the purpose of the specific tea events.
That sounds like an awesome history subject 😀
Starting my morning with Max? Absolutely. Tasting History for breakfast!
Fantastic content. Wonderfully produced. Thank you
what a Fantastic history lesson!!! you're a great storyteller!
"My feather started falling apart" made my heart ache
Sounds more like a protection racket than Lucy and Charlie.
Awesome chapter, as usual. Thank you!! 🌞❤️
Still amazes me that there is a channel that is witty and combines my love for History and Food, only complaint is that its only a video a week, otherwise no complaints at all
Have you ever thought about brushing up on food relating to the Crimean War? Maybe something Mary Seacole would have made for the troops?
Definitely something I’d like to do. Lots of sources from that too.
Naturally we also have more probable Turkic etymologies for these names, especially for those of Attila and Bleda. However, even if they were Germanic or Germanicized Turkic names," ,99 this does not allow us to make any hasty assumptions about the official language of the empire, if it ever existed. What Heather ignores is the fact that we have convincing or highly probable Turkic etymologies for the names of many of the other Hunnic kings and nobles before and after Attila, e.g. Mundzuk (Attila's father, from Turkic Muncuq = 'pearl/jewel'), Oktar/Uptar (Attila's uncle, Öktär = "brave/power ful'), Oebarsius (another of Attila's paternal uncles, Aïbârs = 'leopard of the moon'), Karaton (Hunnic supreme king before Ruga, Qaraton = 'black cloak'), Basik (Hunnic noble of royal blood, early fifth century, Bårsig= 'governor'), Kursik (Hunnic noble of royal blood, from either Kürsig, meaning 'brave or noble', or Qursiq meaning 'belt-bearer'). All three of Attila's known sons have probable Turkic names: Ellac, Dengizich, Hernak, and Attila's principal wife, the mother of the first son Ellac, has the Turkic name Herekan, as does another wife named Eskam (Ešqam = 'companion of the Shaman).102
It seems highly likely then from the names that we do know, most of which seem to be Turkic, that the Hunnic elite was predominantly Turkic speaking. However, in the western half of the empire, where most of their subjects spoke Germanic languages, the Huns may have used both Hunnic (Oghuric Turkic) and Gothic. Thus fief holders and royal family mem Ibers in the west who ruled Germanic tribes often bore Germanic or Germanicized titles (of great significance, as we will discover later on in the book), e.g. Laudaricus and Ardaric.105 Priscus, who is our only reliable source, being an actual eye-witness, tells us that at the Hunnic court Hunnic, Gothic and Latin were spoken, but with Hunnic always men tioned before Gothic. All three languages were apparently understood by the elite to some degree, so much so that Zercon the Moor could provoke laughter by jumbling all three together at a Hunnic banquet in the presence of Attila.107 There is, however, no indication anywhere that any of these three languages was the lingua franca.
Kim, H. (2013). Notes. In The Huns, Rome and the Birth of Europe (pp. 30). Cambridge: Cambridge University Press.
Haussig (2000), 277, suggests that Oult or Oulti is a Greek rendering of the Oghuric Turkic word for the number six. What is interesting is the fact that in names such as Oultizouroi and Ultzincur above we have clearly two elements Oulti (six) + the Turkic title Cur (noble), meaning ‘the six lords’.
Kim, H. (2013). Notes. In The Huns, Rome and the Birth of Europe (pp. 159-275). Cambridge: Cambridge University Press.
The core Turkic tribes of the Hunnic Empire from very early on all possessed different names: Akatziri , Alpidzuri, etc. in addition to their Hunnic identity.
Kim, H. (2013). Introduction. In The Huns, Rome and the Birth of Europe (pp. 1-8). Cambridge: Cambridge University Press.
Great video! I'm going to school in Rome, Italy and immediately thought of you and your channel when I saw a bottle of colatura di alici on a store shelf here!
I actually got long pepper in my cupboard now. I acquired it when you did the Parthian chicken, along with the hing powder (insanely powerful ingredient - user beware).
But ya, that long pepper is SO cool! It is the thing I add to spiced wine now that just transforms it into a completely different experience. Just wow... The numbing sensation and the full body experience once your body sends it into the bloodstream... It's SO relaxing... Match that with caraway, peppercorns, a few cardamom pods and some coriander seeds, on top of the standard cinnamon, nutmeg, clove and orange.. Like, just add that whole gamut in there (to proper taste). Just... wow...
Thanks, Max!
For anyone looking for Saba/Mosto D'Uva Cotto abroad, try the greek equivalent, Petimezi. It's widely available in European Greek shops or you can get it online.
It's reduced wine must, syrup-like and heavenly. Goes perfect on buttered bread.
Its not proper ancient Roman Saba unless you have that delicious lead poisoning.
Hey Max, in case you're interested in reading further about Attila there's a great (albeit old) book: The Age of Attila by C. D. Gordon. It does a really excellent job of putting many of the sources of that time period into conversation and is able to offer some really great insights into a time period with few reliable and intact sources.
P.S. A fun linguistic fact about Attila is that even though in Modern English we emphasize the second syllable (Uh-TIL-uh), based on attestations in Old English, Old Norse, and Reconstructed Gothic, its likely that people of his time period emphasized the first syllable instead (AH-til-uh). You can find an example in the Anglo-Saxon chronicles in the entry for year 443: "Aetlan Huna cininge", (Attila, King of the Huns).
That's quite amusing, because in the UK and especially in the north, Atilla is pronounced exactly as you said, AH-til-uh.
Here in Hungary, it is also Ah-til-la. Which by the way, is a very Hungarian name to name your children.
Ordered your book and very much looking forward to reading it 😀 x
Attila sits down at a diner
waitress: "What can I get ya hun?"
I think this is my favorite video you have done so far! Can't wait for more, as always much love Max! :)
its a delight when you upload while i make another recipe youve made, keeps me happy while i wait for the recipe to finish cooking!
I’ve seen every one of your episodes Max and always look forward to the next! 👍🏻
I love your videos 🧡 I think you're doing something really meaningful here!
Honestly the best part of my meals is getting to enjoy them with such great entertainment, great video as always!
From one Max to another great work on these videos! Always learn something here.
That angry account of the Huns by that Roman historian was comedy gold tho
So many genuine laughs out loud on this one. So entertaining. Love your channel Max 💖🙌
I learned last night that Mewtwo's character is heavily inspired by his Japanese Voice actor and that actor's most famous role. What was that role? The phantom of the opera.
I'm worried about Jaime. I hope everything turns out okay.
Wow! That’s something I’m glad I learned just now.
And he’s feeling much better. Even started attacking his sister again.
Ounce Again I am enthralled. The History coupled With your Prepared ancient Repast, was indeed Well Done!!
Thank You!
“Sick burn.” That killed me. 😂
Ooo, it looks like you’ve upgraded your lighting Max. It looks great. As usual your videos are amazing and the content always keeps me engaged.
When I imagine people eating meat in antiquity, I often think about either completely burned meat or gray, hard as a stone slabs. Your ancient meat dishes always look so appetizing.
Dinner with Attila the Hun? You meet everyone's great-great-great-great-great.... etc. grandpa?
I am immortal!
This sounds so delicious and makes complete sense. Especially the Onions at the bottom. My Dad showed me the benefits of doing that when cooking Meats because it helps prevent sticking, helps keep the Meat moist, and adds flavor.
I love this channel. I also love how you always have different pokemon in the background.