Fearsome warriors, powerful druids, and flashy  plaid clothing
Fearsome warriors, powerful druids, and flashy  plaid clothing

that is what most people know about the ancient Celts of Europe but
that is what most people know about the ancient Celts of Europe but

today you're going to learn something new.
today you're going to learn something new.

That is what they ate and how you can make a Celtic boar  and hazelnut stew.
That is what they ate and how you can make a Celtic boar  and hazelnut stew.

So thank you to Squarespace for sponsoring this video as we dine like a druid
So thank you to Squarespace for sponsoring this video as we dine like a druid

this time on Tasting History.  
this time on Tasting History.  

So typically on Tasting History I have a recipe  from history which I recreate but unfortunately  
So typically on Tasting History I have a recipe  from history which I recreate but unfortunately  

the ancient Celts of Europe didn't leave us much of a written record especially when it came to what they ate.
the ancient Celts of Europe didn't leave us much of a written record especially when it came to what they ate.

Most of what we know about them actually comes from the ancient Greeks and Romans.
Most of what we know about them actually comes from the ancient Greeks and Romans.

Then there is the archaeological record which can either refute or sometimes bolster what those Romans and Greeks were saying.
Then there is the archaeological record which can either refute or sometimes bolster what those Romans and Greeks were saying.

So I used all of those clues both archaeological and written to recreate a dish
So I used all of those clues both archaeological and written to recreate a dish

that might have been eaten by the majority of Celtic tribes and I say the majority
that might have been eaten by the majority of Celtic tribes and I say the majority

because the Celts spanned a very long period of time and were active  
because the Celts spanned a very long period of time and were active  

from Turkey to France, and from Spain all the way up to  the British Isles
from Turkey to France, and from Spain all the way up to  the British Isles

so that said I took most of my inspiration from dishes and ingredients that would have been available
so that said I took most of my inspiration from dishes and ingredients that would have been available

in Gaul or modern day France pre-Roman conquest.
in Gaul or modern day France pre-Roman conquest.

So for this recipe what you'll need is: a half pound or 225 grams of hazelnuts with their skins or removed,
So for this recipe what you'll need is: a half pound or 225 grams of hazelnuts with their skins or removed,

a half cup or 115 grams of salted butter.
a half cup or 115 grams of salted butter.

Butter was incredibly important in ancient Celtic societies  and it was as plenty the Elder said
Butter was incredibly important in ancient Celtic societies  and it was as plenty the Elder said

"The one thing that distinguishes the wealthy man from the lower orders."
"The one thing that distinguishes the wealthy man from the lower orders."

One pound or 450 grams of boar.  
One pound or 450 grams of boar.  

Now ideally this would have been a nice piece of  meat from the leg or the thigh of the boar  
Now ideally this would have been a nice piece of  meat from the leg or the thigh of the boar  

but unfortunately there seems to be like a boar meat  shortage going on because
but unfortunately there seems to be like a boar meat  shortage going on because

my boar guys, and I have two of them, neither of them could get me actual pieces of boar.
my boar guys, and I have two of them, neither of them could get me actual pieces of boar.

All they could get me was ground boar so it's not going to change the flavor but it might change the texture a little bit,  
All they could get me was ground boar so it's not going to change the flavor but it might change the texture a little bit,  

though even if you are using an actual piece of boar  you're going to cut that up as fine as you can.
though even if you are using an actual piece of boar  you're going to cut that up as fine as you can.

One tablespoon of mustard seeds lightly ground,  one to two cups of chopped leek a half cup of chopped chives,
One tablespoon of mustard seeds lightly ground,  one to two cups of chopped leek a half cup of chopped chives,

three cups of fresh greens chopped small, three cups or 480 grams of wheat berries,  
three cups of fresh greens chopped small, three cups or 480 grams of wheat berries,  

a small bunch of sorrel, a small bunch of marjoram  and you also need about a table tablespoon of salt for seasoning.
a small bunch of sorrel, a small bunch of marjoram  and you also need about a table tablespoon of salt for seasoning.

And the ancient Celts were famous for their salt because as far back as 7,000 years ago
And the ancient Celts were famous for their salt because as far back as 7,000 years ago

people were mining salt from the Hallstatt salt mine in Austria,
people were mining salt from the Hallstatt salt mine in Austria,

and throughout the Celtic period it was one of the chief sources of salt that they used to trade.
and throughout the Celtic period it was one of the chief sources of salt that they used to trade.

Now aside from salt another thing that the Celts were famous for were their cauldrons.
Now aside from salt another thing that the Celts were famous for were their cauldrons.

From everyday cooking cauldrons to fantastic silver cauldrons that are truly works of art,
From everyday cooking cauldrons to fantastic silver cauldrons that are truly works of art,

and often thought to have magical powers.  
and often thought to have magical powers.  

But if you don't have an enchanted cauldron laying  around then any pot will do but you do want to  
But if you don't have an enchanted cauldron laying  around then any pot will do but you do want to  

make sure it's a nice big pot because this is a  one-pot meal
make sure it's a nice big pot because this is a  one-pot meal

that you're going to start by frying your hazelnuts.
that you're going to start by frying your hazelnuts.

I crushed mine up a little bit but you don't want to ground them up too fine because you want them there for texture.
I crushed mine up a little bit but you don't want to ground them up too fine because you want them there for texture.

So melt half the butter in the pot over medium heat and then add the nuts
So melt half the butter in the pot over medium heat and then add the nuts

and coat them in the butter letting them toast until you can smell the nuttiness.
and coat them in the butter letting them toast until you can smell the nuttiness.

Then add in the leeks and chives along along with  the rest of the butter making sure everything gets well coated.
Then add in the leeks and chives along along with  the rest of the butter making sure everything gets well coated.

Then let them cook down for about five minutes and then add in the boar with the mustard seed.
Then let them cook down for about five minutes and then add in the boar with the mustard seed.

Now you're going to want to cook this for another five minutes or so but if you are using bigger pieces of boar then maybe let it cook for like 10
Now you're going to want to cook this for another five minutes or so but if you are using bigger pieces of boar then maybe let it cook for like 10

before adding in all of the greens.
before adding in all of the greens.

Stir the greens into the meat and within  a couple minutes they should shrink down,
Stir the greens into the meat and within  a couple minutes they should shrink down,

and then you can add about six cups or one and a half  liters of water.
and then you can add about six cups or one and a half  liters of water.

Let the pot come to a gentle simmer and let it cook for 20 minutes until everything is nice and soft.
Let the pot come to a gentle simmer and let it cook for 20 minutes until everything is nice and soft.

Give it a taste and add some salt. I used about a tablespoon but really it's to taste.
Give it a taste and add some salt. I used about a tablespoon but really it's to taste.

Finally mix in all of the wheat berries. Now depending on what wheat you use it's going to soak up liquid at different rates  
Finally mix in all of the wheat berries. Now depending on what wheat you use it's going to soak up liquid at different rates  

and in different amounts. What you're looking for  is for the the berries to plump up really nice,  
and in different amounts. What you're looking for  is for the the berries to plump up really nice,  

and take up pretty much all of the liquid in the pot  so you might have to add a little bit more water if need be.
and take up pretty much all of the liquid in the pot  so you might have to add a little bit more water if need be.

Either way it's going to take about 20 to 25 minutes to get there plenty of time  
Either way it's going to take about 20 to 25 minutes to get there plenty of time  

to check out what those ancient Romans and Greeks  were saying about their Celtic neighbors.
to check out what those ancient Romans and Greeks  were saying about their Celtic neighbors.

"The Gauls are tall, with rippling muscles, and white  of skin, and their hair is blonde and not only naturally so,
"The Gauls are tall, with rippling muscles, and white  of skin, and their hair is blonde and not only naturally so,

but they also make it their practice by artificial means to increase the distinguishing color which nature has given it."
but they also make it their practice by artificial means to increase the distinguishing color which nature has given it."

That was the ancient Greek historian Diodorus Siculus and he wrote
That was the ancient Greek historian Diodorus Siculus and he wrote

extensively about the Celts especially of  Western Europe and by that description
extensively about the Celts especially of  Western Europe and by that description

he seems rather impressed with the people who at the time that he was writing were the barbaric foes of the classical world.
he seems rather impressed with the people who at the time that he was writing were the barbaric foes of the classical world.

And I do think that he and the Greek historian and philosopher Posidonius 
And I do think that he and the Greek historian and philosopher Posidonius 

are some of the less biased sources from that time  period
are some of the less biased sources from that time  period

so when they talk about the food and the eating habits of the Celts
so when they talk about the food and the eating habits of the Celts

we can take it a bit more seriously than some other contemporary or later writers.
we can take it a bit more seriously than some other contemporary or later writers.

Like both of them agree that when the Celts sat down to eat.
Like both of them agree that when the Celts sat down to eat.

"They all sit not upon chairs, but upon the ground, using for cushions the skins of wolves or dogs."
"They all sit not upon chairs, but upon the ground, using for cushions the skins of wolves or dogs."

"They sit in a circle with the most influential man in the center whether he be the greatest in warlike skill,  
"They sit in a circle with the most influential man in the center whether he be the greatest in warlike skill,  

nobility of family, or most wealthy. Beside him sits the  host and on either side of them the others in order of distinction."
nobility of family, or most wealthy. Beside him sits the  host and on either side of them the others in order of distinction."

They say that the serving is done mostly by the youngest people there,  
They say that the serving is done mostly by the youngest people there,  

boys and girls, the kids of the people who are eating.  And they would bring in the food and set it on low tables this far off the ground.
boys and girls, the kids of the people who are eating.  And they would bring in the food and set it on low tables this far off the ground.

"...And their food consists of a few loaves of bread, and a good deal of meat brought up floating in water,
"...And their food consists of a few loaves of bread, and a good deal of meat brought up floating in water,

and roasted on the coals are on spits."
and roasted on the coals are on spits."

And the reason that the meat is floating in water is that a common way of cooking at the time was
And the reason that the meat is floating in water is that a common way of cooking at the time was

to take meat and wrap it in either leaves or very thick grass and then put it into a cauldron filled with water.
to take meat and wrap it in either leaves or very thick grass and then put it into a cauldron filled with water.

And then add hot stones like really, really hot stones that  would bring the water to a simmer slow cooking the meat.
And then add hot stones like really, really hot stones that  would bring the water to a simmer slow cooking the meat.

Then the meat could be taken out and finished off on either the coals or over an open flame.  
Then the meat could be taken out and finished off on either the coals or over an open flame.  

And once cooked "They eat their meat like lions,  taking up whole joints in both their hands and gnawing them;
And once cooked "They eat their meat like lions,  taking up whole joints in both their hands and gnawing them;

and if there is any which they cannot easily tear away, they cut it off with a small sword which they have in a sheath in a special box."
and if there is any which they cannot easily tear away, they cut it off with a small sword which they have in a sheath in a special box."

And the type of meat that they were eating really depended on where they were in Europe and of course the time of year,
And the type of meat that they were eating really depended on where they were in Europe and of course the time of year,

but it wasn't always game meat especially in Gaul.
but it wasn't always game meat especially in Gaul.

"Their flocks of sheep and herds of swine were so very large that they supply an abundance of salt meat...
"Their flocks of sheep and herds of swine were so very large that they supply an abundance of salt meat...

not only to Rome but most parts of Italy."
not only to Rome but most parts of Italy."

"And those who live near the rivers eat fish also, as do those who live near the Mediterranean Sea, or near the Atlantic Ocean;  
"And those who live near the rivers eat fish also, as do those who live near the Mediterranean Sea, or near the Atlantic Ocean;  

and they eat it roasted with salt and vinegar and  cumin seed..."
and they eat it roasted with salt and vinegar and  cumin seed..."

But providing they weren't eating fish and it was indeed meat the cut of meat was very important,
But providing they weren't eating fish and it was indeed meat the cut of meat was very important,

and to whom it went see the cut of meat that was the choicest usually came from the thigh,
and to whom it went see the cut of meat that was the choicest usually came from the thigh,

and contrary to many civilizations then and later  
and contrary to many civilizations then and later  

the best cut of meat didn't necessarily go  to the most powerful person but rather,
the best cut of meat didn't necessarily go  to the most powerful person but rather,

"The Celts reward brave warriors with the choicest portions of the meat..."
"The Celts reward brave warriors with the choicest portions of the meat..."

And should there be a disagreement on who that bravest warrior was-
And should there be a disagreement on who that bravest warrior was-

well that's when the fun really began.
well that's when the fun really began.

"For if anyone else laid claim to it, then the two rose up to fight till one of them was slain."
"For if anyone else laid claim to it, then the two rose up to fight till one of them was slain."

And surely it wasn't always a fight to or else they would run out of brave warriors rather quickly but
And surely it wasn't always a fight to or else they would run out of brave warriors rather quickly but

fighting at these Celtic feasts seems to have been quite a common pastime.
fighting at these Celtic feasts seems to have been quite a common pastime.

"It is their custom, even during the course of the meal, to seize upon any trivial matter as an occasion for intense arguments
"It is their custom, even during the course of the meal, to seize upon any trivial matter as an occasion for intense arguments

and then to challenge one another to single combat without any regard for their lives..."
and then to challenge one another to single combat without any regard for their lives..."

But fighting aside the ancient Celts seemed to have been really quite good hosts at a feast
But fighting aside the ancient Celts seemed to have been really quite good hosts at a feast

inviting strangers to eat with them without even knowing who they were or what they wanted
inviting strangers to eat with them without even knowing who they were or what they wanted

until after the feast, that's when that conversation would happen.
until after the feast, that's when that conversation would happen.

And many Greek and Roman writers kind of write about that thinking that it's kind of weird but
And many Greek and Roman writers kind of write about that thinking that it's kind of weird but

it seems to have been part of the etiquette of the Celts.
it seems to have been part of the etiquette of the Celts.

Be hospitable and welcoming? Yes.
Be hospitable and welcoming? Yes.

Have the occasional fight to the death at the table? 
Have the occasional fight to the death at the table? 

Also yes.
Also yes.

Now one of the aspects of table manners, I guess, of the Celts that I find kind of interesting is that
Now one of the aspects of table manners, I guess, of the Celts that I find kind of interesting is that

in contrast with the Romans there was really no time when it was acceptable to stuff yourself and really gorge.
in contrast with the Romans there was really no time when it was acceptable to stuff yourself and really gorge.

They looked down on that and it wasn't because they thought they would look greedy or anything
They looked down on that and it wasn't because they thought they would look greedy or anything

it was because they didn't want to to put on weight.  
it was because they didn't want to to put on weight.  

Strabo said "They endeavor not to grow fat or pot-bellied
Strabo said "They endeavor not to grow fat or pot-bellied

and any young man who exceeds the standard measure of the girdle is punished."
and any young man who exceeds the standard measure of the girdle is punished."

The Celts seem to have been really big into body image because both the Romans and the Greeks
The Celts seem to have been really big into body image because both the Romans and the Greeks

often lauded them on how clean and presentable they were talking about
often lauded them on how clean and presentable they were talking about

the way that they made and used soap which  some have suggested was introduced to the Romans by the Celts.
the way that they made and used soap which  some have suggested was introduced to the Romans by the Celts.

They were also said to take very good care of their clothing which was often plaid  
They were also said to take very good care of their clothing which was often plaid  

as well as their hair which Theodorus mentioned was  blonde but that they they would dye it to make it even more blonde.
as well as their hair which Theodorus mentioned was  blonde but that they they would dye it to make it even more blonde.

"They are always washing their hair in lime-water and they pull it back from the forehead to the top of the head and back to the nape of the neck,
"They are always washing their hair in lime-water and they pull it back from the forehead to the top of the head and back to the nape of the neck,

with the result that their appearance is like that of satyrs and pans,
with the result that their appearance is like that of satyrs and pans,

since the treatment of their hair makes it so heavy and coarse that it differs in no respect from the mane of horses."
since the treatment of their hair makes it so heavy and coarse that it differs in no respect from the mane of horses."

So just like so many who have dyed their hair blonde once too often
So just like so many who have dyed their hair blonde once too often

it looked a little dry and fried but at least they pulled it back to keep it out of the food when they were eating,
it looked a little dry and fried but at least they pulled it back to keep it out of the food when they were eating,

the same thing could not be said of their facial hair.  
the same thing could not be said of their facial hair.  

"Some of them shave the beard, but others let it grow  a little; and the nobles shave their cheeks,  
"Some of them shave the beard, but others let it grow  a little; and the nobles shave their cheeks,  

but let their mustache grow until it covers the mouth.  Consequently, when they are eating,
but let their mustache grow until it covers the mouth.  Consequently, when they are eating,

their mustaches become entangled in the food, and when they are drinking the beverage passes as it were through a kind of strainer."
their mustaches become entangled in the food, and when they are drinking the beverage passes as it were through a kind of strainer."

Though for every ancient historian who talks about how clean and put together they were there is another historian or five
Though for every ancient historian who talks about how clean and put together they were there is another historian or five

who talk about how they were filthy barbarians so take that for what you will.
who talk about how they were filthy barbarians so take that for what you will.

Now for all the foods that they did have available to them there were two very important things that they did not have,
Now for all the foods that they did have available to them there were two very important things that they did not have,

and two things that both the Greeks and the Romans held in very high regard.
and two things that both the Greeks and the Romans held in very high regard.

"The Gauls at the time knew no knowledge either of wine made from grapes
"The Gauls at the time knew no knowledge either of wine made from grapes

or of oil such as is produced by our olive trees."
or of oil such as is produced by our olive trees."

Now exactly what time this is that he's referring to I'm not sure because in Gaul 
Now exactly what time this is that he's referring to I'm not sure because in Gaul 

while the olive oil never really took off before the Romans came, over 10,000 amphorae of wine dating from before the Roman Conquest have been found.
while the olive oil never really took off before the Romans came, over 10,000 amphorae of wine dating from before the Roman Conquest have been found.

So at some point possibly as far back as the  7th Century BC wine was making its way into Gaul  
So at some point possibly as far back as the  7th Century BC wine was making its way into Gaul  

but it was very, very expensive and was definitely  a drink for the wealthy.
but it was very, very expensive and was definitely  a drink for the wealthy.

But to the horror of many of the Romans and Greeks they say that the Celts would drink this wine unmixed or undiluted with water.
But to the horror of many of the Romans and Greeks they say that the Celts would drink this wine unmixed or undiluted with water.

Though they would sometimes add cumin to it  which kind of kind of something I actually want to try,
Though they would sometimes add cumin to it  which kind of kind of something I actually want to try,

and while this wine, cumin or non-cumin, was for the wealthy at least before the Romans arrived  
and while this wine, cumin or non-cumin, was for the wealthy at least before the Romans arrived  

Theodorus says that those who did drink it were  addicted to the stuff,
Theodorus says that those who did drink it were  addicted to the stuff,

and would drink it to the point of passing out or even madness.
and would drink it to the point of passing out or even madness.

"Consequently many of the Italian traders induced by the love of money which characterizes them,
"Consequently many of the Italian traders induced by the love of money which characterizes them,

believed that the love of wine of these Gauls is their own godsend. 
believed that the love of wine of these Gauls is their own godsend. 

For they transport the wine by means of boats  and on wagons and receive for it an incredible price;
For they transport the wine by means of boats  and on wagons and receive for it an incredible price;

for in exchange for a jar of wine they receive a slave, getting a servant in return for the drink."
for in exchange for a jar of wine they receive a slave, getting a servant in return for the drink."

But most people couldn't afford that so they had to make their own liquors,  
But most people couldn't afford that so they had to make their own liquors,  

one of which was mead made from honey and I think it's  really interesting how I'm pretty sure referring to mead Diodorus says
one of which was mead made from honey and I think it's  really interesting how I'm pretty sure referring to mead Diodorus says

"They drink the water with which they cleanse their honeycombs."
"They drink the water with which they cleanse their honeycombs."

Now could he just be saying that they drank honey flavored water? Maybe, 
Now could he just be saying that they drank honey flavored water? Maybe, 

but I think that he is talking about mead but  
but I think that he is talking about mead but  

rather than it being a mead that was purposefully  created by putting honey and water together and  
rather than it being a mead that was purposefully  created by putting honey and water together and  

letting it ferment like it would be done later  in history and as I did in my video on mead,  
letting it ferment like it would be done later  in history and as I did in my video on mead,  

this was made simply by washing out honeycombs and then the water that then had honey in it would ferment  
this was made simply by washing out honeycombs and then the water that then had honey in it would ferment  

and become like accidental mead.
and become like accidental mead.

I think that's really cool, but much more famous than their mead the Celts were known for drinking
I think that's really cool, but much more famous than their mead the Celts were known for drinking

"A foul-smelling liquor made from barley rotted in water."
"A foul-smelling liquor made from barley rotted in water."

That would be beer and it could be made with all sorts  of different grains and flavored with honey or different botanicals,
That would be beer and it could be made with all sorts  of different grains and flavored with honey or different botanicals,

and was drunk mostly by the poor classes. And the Romans and Greeks alike found it pretty repugnant but
and was drunk mostly by the poor classes. And the Romans and Greeks alike found it pretty repugnant but

its byproduct was quite useful according to Pliny the Elder.  
its byproduct was quite useful according to Pliny the Elder.  

"When the grain of Gaul and Spain... is steeped to make beer 
"When the grain of Gaul and Spain... is steeped to make beer 

the foam that forms on the surface in the process is used for leavening a consequence of which those races have a lighter kind of bread than others."  
the foam that forms on the surface in the process is used for leavening a consequence of which those races have a lighter kind of bread than others."  

And throughout the Middle Ages and up to the early  20th century far more popular
And throughout the Middle Ages and up to the early  20th century far more popular

in making leavened bread and yeast than using sourdough was to use ale barm which is the yeast that is left over  
in making leavened bread and yeast than using sourdough was to use ale barm which is the yeast that is left over  

after making ale or beer so maybe the Celts were  onto something.
after making ale or beer so maybe the Celts were  onto something.

And when they drank this beer at least in groups they did so rather politely.
And when they drank this beer at least in groups they did so rather politely.

"They all drink it out of the same cup, in small drafts not taking more than a sip at a time;
"They all drink it out of the same cup, in small drafts not taking more than a sip at a time;

but they take frequent draughts."
but they take frequent draughts."

So perhaps I should take some small but frequent draughts of beer
So perhaps I should take some small but frequent draughts of beer

as I eat this boar and hazelnut stew which should be about ready,
as I eat this boar and hazelnut stew which should be about ready,

and here we are a boar and hazelnut stew as enjoyed by the ancient Celts of Europe.
and here we are a boar and hazelnut stew as enjoyed by the ancient Celts of Europe.

Here we go.
Here we go.

Hm!
Hm!

That is hearty. Eating this is  going to give your mandible a workout.
That is hearty. Eating this is  going to give your mandible a workout.

It is hearty. That- you know just there's so much  in there and it's so compact because we let the  
It is hearty. That- you know just there's so much  in there and it's so compact because we let the  

let the water kind of soak into everything that the texture is just
let the water kind of soak into everything that the texture is just

hearty but not in a bad way. I mean it's nice, it's filling. I think  that a very small amount will go a very long way.  
hearty but not in a bad way. I mean it's nice, it's filling. I think  that a very small amount will go a very long way.  

What is nice is that so the meat and the and the wheat and the greens they've all really softened but
What is nice is that so the meat and the and the wheat and the greens they've all really softened but

the hazelnuts have kept a little bit of that crunch which is which is nice when you get one of those
the hazelnuts have kept a little bit of that crunch which is which is nice when you get one of those

so that's why I wouldn't break them up too too small because you want that texture in there 
so that's why I wouldn't break them up too too small because you want that texture in there 

otherwise it kind of has the texture of like  
otherwise it kind of has the texture of like  

oatmeal or something like that.
oatmeal or something like that.

As far as flavor goes it definitely- you can play with all the different ingredients to kind of make certain flavors jump out.
As far as flavor goes it definitely- you can play with all the different ingredients to kind of make certain flavors jump out.

For me I'm getting a lot of the herbs the sorrel and the marjoram  and that's that's what I wanted personally so  
For me I'm getting a lot of the herbs the sorrel and the marjoram  and that's that's what I wanted personally so  

even though it's really, really hearty you get  this kind of light herbaceous flavor,
even though it's really, really hearty you get  this kind of light herbaceous flavor,

and then you get the hazelnuts and everything else  is in there as well but
and then you get the hazelnuts and everything else  is in there as well but

that's kind of the dominant flavor when you first bite into it.
that's kind of the dominant flavor when you first bite into it.

So that's the cool thing about a recipe like this is that you can tweak all of the ingredients to to make it your own,
So that's the cool thing about a recipe like this is that you can tweak all of the ingredients to to make it your own,

and make certain flavors more dominant than others and you can make it a little bit differently each time that you prepare the dish.
and make certain flavors more dominant than others and you can make it a little bit differently each time that you prepare the dish.

Now for my version I'm going to be putting  that recipe up on my forthcoming website
Now for my version I'm going to be putting  that recipe up on my forthcoming website

that I'm making with help from Squarespace our sponsor  today.
that I'm making with help from Squarespace our sponsor  today.

Building a website with Squarespace is so easy especially with their new fluid engine,
Building a website with Squarespace is so easy especially with their new fluid engine,

a next generation design system that allows you to customize every detail.
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It's all drag and drop which if you don't know a lot about creating website it is a must.
It's all drag and drop which if you don't know a lot about creating website it is a must.

It really makes it so easy to make it look like the way that you want it to look.
It really makes it so easy to make it look like the way that you want it to look.

It's perfect whether you're building a personal  website or one for your business,
It's perfect whether you're building a personal  website or one for your business,

and Squarespace has so many tools to make business easier.
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Making sales through Squarespace is a seamless process for customers and they make it easy to manage orders, track inventory, and sales,
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and most every other aspect of bookkeeping.
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And their blogging and email campaign tools make it easier than ever to connect with customers and keep them up to date on new products.
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So go to squarespace.com for a free trial and when you are ready to launch go to squarespace.com/tastinghistory
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to get 10% off of your first purchase of a website or domain,
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and I will see you next time on Tasting History.
and I will see you next time on Tasting History.