Medieval Table Manners

For a limited time only, get 50% OFF your first 6-bottle box for a total of only $55 including shipping! Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches. The TASTING HISTORY COOKBOOK is available for preorder HERE: or Support the Channel with Patreon ► Merch ► Instagram ► Twitter ► Tiktok ► TastingHistory Reddit ► Discord ► Amazon Wish List ► Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Ingredient List A 3-4 pound (1.5 kg) rack of beef ribs ½ cup or a handful of minced parsley A couple medium onions diced 1 cup (150g) Currants 1 teaspoon black pepper 3/4 teaspoon cinnamon ¼ teaspoon cloves 1 teaspoon red sandalwood powder Pinch of Saffron 1 teaspoon salt ¼ cup (60ml) white wine vinegar 2 cups (475ml) white wine **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Baby Back Ribs: Kurman Communications via Flickr Currants in Isolation: Valdemar Fishman via Flickr Drying Zante Currants: Robert Wallace, CC BY 2.0 , via Wikimedia Commons Getting under the membrane: Daryn Nakhuda via Flickr The Great Hall in Barley Hall: By Fingalo Christian Bickel - Own work, CC BY-SA 2.0 de, #tastinghistory