Welcome to Stuff you missed in History Class, a production of I Heart Radio, Hello and Happy Friday. I'm Holly Fry and I'm Tracy V. Wilson, and we talked about what's believed to be the first cookbook in the Western world. This week, ded A Coquinadia epicious is easier to say. Um. I Also I like how when you listen to Latin pronunciations by people living in Italy, it does not sound nearly the same way that a lot of other folks would say them. No, and also usually sounds more beautiful. Um. This one was super fun, and I kept writing little notes to myself about stuff I wanted to talk about one thing that I thought was really interesting. We talked a lot about Wellings translation, since that was the first English translation of this collection, and I have to say it's it's quite fun to me because he mentions like, no, we have to be really unbiased and really clear. But like any writer or any human, he has bias that appears in the text um. And he kind of clearly has a great deal of reverence and appreciation for these classical ways of cooking. Uh. And he writes about how people mistreat their food these days. Um, and he he feels like when he was writing this, which again was in the mid nineteen twenties, he makes the case that we're eventually going to return back to a lot of these Roman techniques of cooking because of the ways that agriculture is going to change due to over consumption and whatnot. So it's kind of an interesting one to get his editorial asides included in the in the uh, the analysis because there's a translation of the text. But like most books that you will read about this cook book, now there's a huge section that's really like an analysis and discussion of what it contains, in what it means, and he occasionally drops his editorial thoughts, Oh sure, which is pretty funny. This also always I always talk about this, thinking about how our time will be perceived in the future and wondering if there will one day be someone trying to pick apart the Bob's Burger's Cookbook and wonder how important it was culturally. Oh yeah, which came to mind because it's one I'm using a lot right now. I've been, I've been, uh, I have watched my way through several of your cooking You've done I think two cookbooks that I have kept an eye on the Star Wars one and the Bob's Burgers one, and I'm always like incredibly fascinated by what the recipe is, whether it turned out deliciously like, whether it has been added into your your households, my regular rotation rotation well, and now I'm also doing there's another Star Wars one. I did, the gal Lexi's Edge one, all of those many which are really really like regulars at our house now. But there's also a Star Wars baking book that came out just last month, and I have really enjoyed that when it has some really good stuff. I feel like in the in the realm of sort of branded novelty cookbooks, of which which are things that I have always loved, they have really stepped up across the board. It used to be like they're very cutey recipes and it usually involved like combining a lot of prefab ingredients. But now they're like, no, let's teach you how to make a cake like from scratch, which I love. It's great, But yes, I wonder if one day they'll be like everyone put Tika masala on their burgers. It's like no, no, no, no, no, no, no, that's not that's not common at all. There is also a there are a lot of people if you wanna just kind of cruise around, you can do that on Pinterest who sponsored the episode, or on you know, any search engine if you look for anything that's like Roman cooking or cook like a Roman. There are a lot of people who have either sort of brought some of these recipes up to date. Or there's a YouTube channel that you you also stumbled across, which is called a Taste of the Ancient World, and it's um hosted by this woman named Sally Grainger who is a historian and a cook, and she's kind of cooking through some of these recipes. There was an interesting moment though, because she mentions that it's very important in her project to follow these recipes to the letter as much as possible, knowing obviously you have to like interpret things like measures, which you don't get. That jumped out to me because several of the translations that I had read in their commentaries kind of say exactly the opposite of like you can't do this as a literal read like there's no way to do it. This is more like in the spirit of this recipe sure, which I found very interesting, and uh, you know, she also mentioned several times that like they're things that you have to make from scratch, they're not just ingredients that would be available. One of her episodes is making a cheesecake and you basically have to make the cheese yourself first, and that kind of brings up that that thing that I touched on very briefly about like there would have been enslaved labor to do those those hard preparation pieces, so it's very easy to be like, oh, yes, make a cheese and then do this and then it will be delicious. I'm also going to tell you a story of my own hilarious foolishness. I'm excited in reading that description of Trimalchio's table. I'm so embarrassed, but it's also so funny that I'm delighted at my own foolishness. Um, there's like a mention in it of dormice. It didn't occur to me that people ate dormic. So I was reading it dormous and I'm like, what is this ingredient? And I was like trying to look it up and I was like, oh no, just tiny little dormice that seems like a lot of work. I had a similar experience the first time I read through your outline, because I I feel like, if it had said dormouse singular, right, I would have clocked it totally, but I it doesn't. It was plural, and my brain was like, what is it? Dormity? I feel somewhat better now, Wing We both landed at this. What is this? What is this new thing? I didn't know? Yeah? Yeah, I also I And then when I heard you say it out loud as we were recording, I was like, all right, dormouse, Yeah, I know what a dormouse is. Yeah, well, and it's um. I mean, to be fair, there are, like we said, some other ingredients that you've got to figure out what they are or find someone else who has figured out what they are, which is really the case for me. So in that case, I thought, oh, I don't I don't know what this is. I didn't know. This is another one that people are probably gonna be like, um dang dong. People have been using that forever yeah lovage, Oh yeah yeah as an herb never never on my radar. So I'm like, what is that? And then I'm like, oh, it's actually quite commonly. Yeah, that's definitely an herb. I would not say that's an herb I have in the cabinet right now, but it's definitely, I think, a thing I know of and uh have seen growing in herb gardens and stuff. Yeah, I mean there are plenty of herbs that I don't know, but I'm sure. Um. I had a conversation recently with a friend of mine who is a very smart person, who did not know that savory was also an herb, like a thing like, No, savory is a descriptor and I'm like, no, but it's also also an actual ingredient. It's like, oh uh. Even in modern cooking, we're all still learning about things some people like I saw some Twitter threads over the weekend that we're about how in a lot of the world, cuisine involves layering different flavors over one another to make these like really nuanced, interesting combinations of flavors. But in Europe the trend became too to combine like flavors because food should taste like itself. Um. And I was like, wow, I am intrigued by this idea and now want to go research it more. All I can think of is Remi and Ratatui going no, now take a bite of this with this, I mean, anyone can cook, right, And the reasoning for it in in the Twitter threads that I read was that when spices became more widely available, it was no longer like the exclusive domain of rich people to be able to have spiced food, and like that drove this trend. I have not been able to confirm that yet, but I was like, this also, very interesting idea. It's interesting that you mentioned that because that is another thing that comes up in that Velling translation, because his thing was like, note in this how at this time, you know, they're grinding up their pepper and everything fresh, and they're integrating that with the cooking. And he was like, now, today it's very common to like cook a thing and then season it, and it's never really is delicious, and that's why we end up throwing gravy and sauce all over everything because we don't actually know what any meat tastes like, you know, when it's actually roasted properly. Which is interesting that that that ties into a thing you have been thinking about as well. Yeah, yeah, I really want to make that weird p lasagna. Yeah, I mean, that sounds really interesting to me. I also really like peas, so I historically am not the peas biggest fan. I don't mind them, but they're just not like a thing I would naturally gravitate to. And sometimes I'll leave them out of a recipe and go like lant peas um. But somehow I don't know. Casserole of layers of peas with bacon and leaks and basically whatever you have on hand and the ground up pine nuts with all of what that sounds like a beautiful young thing, and that white sauce sounds quite good. That might happen at my house. But then it also makes you think, right, this is what I love about cookbooks. And I I didn't know that I loved cooking for a long time in my life because my mom was one of those people that like the kitchen was her domain and get out of my way and don't bug me in the kitchen. Um, So I didn't get to do a lot of cooking when I was younger, and then when I really started to and discovered I loved it. One of the things that I love about cookbooks for me is how they kind of unlock your imagination where You're like, oh, I could do this as written, but what if instead of peas, I used chick peas, or you know, like anything, anything, any subout that you do want a recipe. That's what kind of gets me excited always when I'm looking at recipes, want I want to make this as written, and then I want to make a crazy version, yes, other stuff that's not mentioned here and see what happens, because that's just fun. That's that's what makes kitchens fun for me. Creativity. Let's go eat, let's do. This week, we talked about Johann's Truancy. Who what a story that is? Yeah, I um so. In your in your introduction at the top of the episode, you talk about how this story is a lot better known where it actually happened. And it cracked me up a little bit because there have been various times that I've been, you know, reading about some historical figure who is not from the US and whose lives, whose life and actions like aren't that directly connected to US history in an obvious way. Uh. And sometimes you know something that was written in let's just say that UK will kind of be like, well, as everyone knows he did this, this and this and I'm like, I don't know that, right. Yeah, there is actually UM a medical center in Germany called Struency House, and they talk about Johann Struency on one of their their websites pages and and how they try to uphold his ideals in terms of, you know, treating people with from all strata of the social spheres with care, with equal care. And so he clearly you know, has has name recognition in a way that I don't think he gets over here at all, because, like I said, I had to really like you find very abbreviated versions of his life story in English, but like any of are really like in depth stuff, you either have to go to UM a scholarly journal that has translated part of it, or like I did in some of it, like I got English translations that were done decades and decades and decades ago for some of them. UM. So it's a little bit a little bit trickier, and it explains why it might be harder for less likely for people in the U S or in primarily English speaking countries to know about him. UM. There have been a number of fictional pieces written, and there's a film I think from twelve that's in Danish um about him. But again that's not necessarily going to be what most US audiences are are engaged with. It's it's such a good story though, right like in my head. There's a version of this story that stars a very young Mad's Michelson and it's quite appealing. Okay, I think he's in the Danish movie, but I and I don't even know which character he plays. I haven't seen that movie. Um, but I want him to be in everything anyway, and he's darling, so I, as I was doing my research, I just pictured him. The one thing that really jumped out at me, and we didn't really focus on it a lot. We mentioned that, um, the Queen was quite young when she died, but struancy was as well. He was in his thirties. He wasn't you know when you think about someone who has kind of risen and seized all this power in in my head anyway, I tend to think of, uh, someone a little bit older who knows the world well enough to really execute on their ambitions. Men A was quite young, uh, Which It's that's another one of those things where I go, oh, if he hadn't gotten himself into trouble, he had just been a doctor and advocated for reform in all of these things that that, Like I said, his ideals seemed to be pretty good it. I'm sure there were problematic aspects of it that I'm not privy too or haven't examined. Um, Like, well, if he had just become a statesman and had advocated for reform in those areas, could he have done a lot more with his life? Yeah, than the way it played out where a lot of his reforms initially got rolled back anyway, I don't know, is the answer. That's that's Milan Kundera's unbearable likeness of being there's only one way through and you don't know the other possibilities. Yeah, So my weird thought process during all of this, UM, I have been watching the the c W TV show Rain on Netflix. It has become the show that I watched while I'm on the exercise bike, and I kind of describe it as Mary Queen of Scott's fan fiction, because Mary Queen of Scott's is a central character, but a lot of the plot has no basis in reality whatsoever. And toward the end of the series, uh at, one of the other central characters UM is Charles the ninth of France and the depiction of Charles the ninth of France really reads a lot like what we just talked about today. I was like, hmmmm, this is interesting to me how it just seems like a totally different royals personality was picked up and put onto here. That's probably not what happened, but right, but you can cherry pick the most interesting parts, right um of a completely different monarch shower. I mean, at that point it's fictionalized. It's fictionalized. Really really interesting to me how much medical scholarship has been devoted to trying to figure out what was really happening with Christian the seventh based on Struancy's writing. You know, there there is a big case made both for schizophrenia and for porphyria, depending on which scholar is looking at it. They're certainly valid ways that they landed each of those. I mean, I'm not a doctor, so I would not pretend like, yes, this one is the bet. I don't know, um, but I see where like the symptomatic behavior lines up with a list of symptoms that we would recognize today. It's a little bit of a weird space because normally you and I always talk about like we wouldn't try to um diagnose anybody historically because they're dead, they cannot be examined, and we are not doctors and we are not doctors. Um. And this is a unique, a particularly unique situation because I mean, we're not doing it, but but for medical scholars to do it, they are working with source documentation from his doctor um, which makes it kind of interesting. Another thing that I didn't mention in the main episode because I couldn't find One of the things that's mentioned is a verification of it, was that Christian the Seven himself did not think of Struancy as a bad person at all. Um. And there are even some indications that he had wished that he could have saved Struancy and his his close friend that was also beheaded. Of course, no one was really listening to what he wanted, even in his moments of lucidity, so that didn't help at all. But um, it's a what a tangle humans. M hmmm mm hm hm. I feel like we should figure out a way to end this on a more up thing. Um. I'm trying to think of a more up thing. Do I know him more? Oh? Yes, so I was right? M A royal Affair is the Danish historical drama that was made in It does star Men's Michelson, which everything should, um, just as a rule of thumb, everything should star Man's Michelson. So I didn't pull that right out of thin air. And he does play struncy. But even so he would have been I think, and this is no shade to Man's Michelson a little old for the role at that point, because he was born in nineteen sixty five, which means he's how much. Yeah, he would have been a little old. Um Again, it's Ma's Michelson. Play whoever you want. When everyone that's fine, It's just fine. There's a fun place to wrap it up. Everybody think about MAT's Michelson. Uh. If this is your actual weekend coming up, we hope that it is a good one and that you get some rest and recuperation and maybe watch good films with MAT's Michelson in them. If this is not your weekend per saying you're working, we hope that goes as smoothly as possible, that people are as nice to you as possible, uh, and that you make it through without too much stress. Otherwise we will see you all back here tomorrow with a classic episode, and then on Monday we'll be here again with brand new stuff. Stuff you Missed in History Class is a production of I heart Radio. For more podcasts from I heart Radio, visit the i heart Radio app, Apple Podcasts, or wherever you listen to your favorite shows.

Welcome to Stuff you missed in History Class, a production of I Heart Radio, Hello and Happy Friday. I'm Holly Fry and I'm Tracy V. Wilson, and we talked about what's believed to be the first cookbook in the Western world. This week, ded A Coquinadia epicious is easier to say. Um. I Also I like how when you listen to Latin pronunciations by people living in Italy, it does not sound nearly the same way that a lot of other folks would say them. No, and also usually sounds more beautiful. Um. This one was super fun, and I kept writing little notes to myself about stuff I wanted to talk about one thing that I thought was really interesting. We talked a lot about Wellings translation, since that was the first English translation of this collection, and I have to say it's it's quite fun to me because he mentions like, no, we have to be really unbiased and really clear. But like any writer or any human, he has bias that appears in the text um. And he kind of clearly has a great deal of reverence and appreciation for these classical ways of cooking. Uh. And he writes about how people mistreat their food these days. Um, and he he feels like when he was writing this, which again was in the mid nineteen twenties, he makes the case that we're eventually going to return back to a lot of these Roman techniques of cooking because of the ways that agriculture is going to change due to over consumption and whatnot. So it's kind of an interesting one to get his editorial asides included in the in the uh, the analysis because there's a translation of the text. But like most books that you will read about this cook book, now there's a huge section that's really like an analysis and discussion of what it contains, in what it means, and he occasionally drops his editorial thoughts, Oh sure, which is pretty funny. This also always I always talk about this, thinking about how our time will be perceived in the future and wondering if there will one day be someone trying to pick apart the Bob's Burger's Cookbook and wonder how important it was culturally. Oh yeah, which came to mind because it's one I'm using a lot right now. I've been, I've been, uh, I have watched my way through several of your cooking You've done I think two cookbooks that I have kept an eye on the Star Wars one and the Bob's Burgers one, and I'm always like incredibly fascinated by what the recipe is, whether it turned out deliciously like, whether it has been added into your your households, my regular rotation rotation well, and now I'm also doing there's another Star Wars one. I did, the gal Lexi's Edge one, all of those many which are really really like regulars at our house now. But there's also a Star Wars baking book that came out just last month, and I have really enjoyed that when it has some really good stuff. I feel like in the in the realm of sort of branded novelty cookbooks, of which which are things that I have always loved, they have really stepped up across the board. It used to be like they're very cutey recipes and it usually involved like combining a lot of prefab ingredients. But now they're like, no, let's teach you how to make a cake like from scratch, which I love. It's great, But yes, I wonder if one day they'll be like everyone put Tika masala on their burgers. It's like no, no, no, no, no, no, no, that's not that's not common at all. There is also a there are a lot of people if you wanna just kind of cruise around, you can do that on Pinterest who sponsored the episode, or on you know, any search engine if you look for anything that's like Roman cooking or cook like a Roman. There are a lot of people who have either sort of brought some of these recipes up to date. Or there's a YouTube channel that you you also stumbled across, which is called a Taste of the Ancient World, and it's um hosted by this woman named Sally Grainger who is a historian and a cook, and she's kind of cooking through some of these recipes. There was an interesting moment though, because she mentions that it's very important in her project to follow these recipes to the letter as much as possible, knowing obviously you have to like interpret things like measures, which you don't get. That jumped out to me because several of the translations that I had read in their commentaries kind of say exactly the opposite of like you can't do this as a literal read like there's no way to do it. This is more like in the spirit of this recipe sure, which I found very interesting, and uh, you know, she also mentioned several times that like they're things that you have to make from scratch, they're not just ingredients that would be available. One of her episodes is making a cheesecake and you basically have to make the cheese yourself first, and that kind of brings up that that thing that I touched on very briefly about like there would have been enslaved labor to do those those hard preparation pieces, so it's very easy to be like, oh, yes, make a cheese and then do this and then it will be delicious. I'm also going to tell you a story of my own hilarious foolishness. I'm excited in reading that description of Trimalchio's table. I'm so embarrassed, but it's also so funny that I'm delighted at my own foolishness. Um, there's like a mention in it of dormice. It didn't occur to me that people ate dormic. So I was reading it dormous and I'm like, what is this ingredient? And I was like trying to look it up and I was like, oh no, just tiny little dormice that seems like a lot of work. I had a similar experience the first time I read through your outline, because I I feel like, if it had said dormouse singular, right, I would have clocked it totally, but I it doesn't. It was plural, and my brain was like, what is it? Dormity? I feel somewhat better now, Wing We both landed at this. What is this? What is this new thing? I didn't know? Yeah? Yeah, I also I And then when I heard you say it out loud as we were recording, I was like, all right, dormouse, Yeah, I know what a dormouse is. Yeah, well, and it's um. I mean, to be fair, there are, like we said, some other ingredients that you've got to figure out what they are or find someone else who has figured out what they are, which is really the case for me. So in that case, I thought, oh, I don't I don't know what this is. I didn't know. This is another one that people are probably gonna be like, um dang dong. People have been using that forever yeah lovage, Oh yeah yeah as an herb never never on my radar. So I'm like, what is that? And then I'm like, oh, it's actually quite commonly. Yeah, that's definitely an herb. I would not say that's an herb I have in the cabinet right now, but it's definitely, I think, a thing I know of and uh have seen growing in herb gardens and stuff. Yeah, I mean there are plenty of herbs that I don't know, but I'm sure. Um. I had a conversation recently with a friend of mine who is a very smart person, who did not know that savory was also an herb, like a thing like, No, savory is a descriptor and I'm like, no, but it's also also an actual ingredient. It's like, oh uh. Even in modern cooking, we're all still learning about things some people like I saw some Twitter threads over the weekend that we're about how in a lot of the world, cuisine involves layering different flavors over one another to make these like really nuanced, interesting combinations of flavors. But in Europe the trend became too to combine like flavors because food should taste like itself. Um. And I was like, wow, I am intrigued by this idea and now want to go research it more. All I can think of is Remi and Ratatui going no, now take a bite of this with this, I mean, anyone can cook, right, And the reasoning for it in in the Twitter threads that I read was that when spices became more widely available, it was no longer like the exclusive domain of rich people to be able to have spiced food, and like that drove this trend. I have not been able to confirm that yet, but I was like, this also, very interesting idea. It's interesting that you mentioned that because that is another thing that comes up in that Velling translation, because his thing was like, note in this how at this time, you know, they're grinding up their pepper and everything fresh, and they're integrating that with the cooking. And he was like, now, today it's very common to like cook a thing and then season it, and it's never really is delicious, and that's why we end up throwing gravy and sauce all over everything because we don't actually know what any meat tastes like, you know, when it's actually roasted properly. Which is interesting that that that ties into a thing you have been thinking about as well. Yeah, yeah, I really want to make that weird p lasagna. Yeah, I mean, that sounds really interesting to me. I also really like peas, so I historically am not the peas biggest fan. I don't mind them, but they're just not like a thing I would naturally gravitate to. And sometimes I'll leave them out of a recipe and go like lant peas um. But somehow I don't know. Casserole of layers of peas with bacon and leaks and basically whatever you have on hand and the ground up pine nuts with all of what that sounds like a beautiful young thing, and that white sauce sounds quite good. That might happen at my house. But then it also makes you think, right, this is what I love about cookbooks. And I I didn't know that I loved cooking for a long time in my life because my mom was one of those people that like the kitchen was her domain and get out of my way and don't bug me in the kitchen. Um, So I didn't get to do a lot of cooking when I was younger, and then when I really started to and discovered I loved it. One of the things that I love about cookbooks for me is how they kind of unlock your imagination where You're like, oh, I could do this as written, but what if instead of peas, I used chick peas, or you know, like anything, anything, any subout that you do want a recipe. That's what kind of gets me excited always when I'm looking at recipes, want I want to make this as written, and then I want to make a crazy version, yes, other stuff that's not mentioned here and see what happens, because that's just fun. That's that's what makes kitchens fun for me. Creativity. Let's go eat, let's do. This week, we talked about Johann's Truancy. Who what a story that is? Yeah, I um so. In your in your introduction at the top of the episode, you talk about how this story is a lot better known where it actually happened. And it cracked me up a little bit because there have been various times that I've been, you know, reading about some historical figure who is not from the US and whose lives, whose life and actions like aren't that directly connected to US history in an obvious way. Uh. And sometimes you know something that was written in let's just say that UK will kind of be like, well, as everyone knows he did this, this and this and I'm like, I don't know that, right. Yeah, there is actually UM a medical center in Germany called Struency House, and they talk about Johann Struency on one of their their websites pages and and how they try to uphold his ideals in terms of, you know, treating people with from all strata of the social spheres with care, with equal care. And so he clearly you know, has has name recognition in a way that I don't think he gets over here at all, because, like I said, I had to really like you find very abbreviated versions of his life story in English, but like any of are really like in depth stuff, you either have to go to UM a scholarly journal that has translated part of it, or like I did in some of it, like I got English translations that were done decades and decades and decades ago for some of them. UM. So it's a little bit a little bit trickier, and it explains why it might be harder for less likely for people in the U S or in primarily English speaking countries to know about him. UM. There have been a number of fictional pieces written, and there's a film I think from twelve that's in Danish um about him. But again that's not necessarily going to be what most US audiences are are engaged with. It's it's such a good story though, right like in my head. There's a version of this story that stars a very young Mad's Michelson and it's quite appealing. Okay, I think he's in the Danish movie, but I and I don't even know which character he plays. I haven't seen that movie. Um, but I want him to be in everything anyway, and he's darling, so I, as I was doing my research, I just pictured him. The one thing that really jumped out at me, and we didn't really focus on it a lot. We mentioned that, um, the Queen was quite young when she died, but struancy was as well. He was in his thirties. He wasn't you know when you think about someone who has kind of risen and seized all this power in in my head anyway, I tend to think of, uh, someone a little bit older who knows the world well enough to really execute on their ambitions. Men A was quite young, uh, Which It's that's another one of those things where I go, oh, if he hadn't gotten himself into trouble, he had just been a doctor and advocated for reform in all of these things that that, Like I said, his ideals seemed to be pretty good it. I'm sure there were problematic aspects of it that I'm not privy too or haven't examined. Um, Like, well, if he had just become a statesman and had advocated for reform in those areas, could he have done a lot more with his life? Yeah, than the way it played out where a lot of his reforms initially got rolled back anyway, I don't know, is the answer. That's that's Milan Kundera's unbearable likeness of being there's only one way through and you don't know the other possibilities. Yeah, So my weird thought process during all of this, UM, I have been watching the the c W TV show Rain on Netflix. It has become the show that I watched while I'm on the exercise bike, and I kind of describe it as Mary Queen of Scott's fan fiction, because Mary Queen of Scott's is a central character, but a lot of the plot has no basis in reality whatsoever. And toward the end of the series, uh at, one of the other central characters UM is Charles the ninth of France and the depiction of Charles the ninth of France really reads a lot like what we just talked about today. I was like, hmmmm, this is interesting to me how it just seems like a totally different royals personality was picked up and put onto here. That's probably not what happened, but right, but you can cherry pick the most interesting parts, right um of a completely different monarch shower. I mean, at that point it's fictionalized. It's fictionalized. Really really interesting to me how much medical scholarship has been devoted to trying to figure out what was really happening with Christian the seventh based on Struancy's writing. You know, there there is a big case made both for schizophrenia and for porphyria, depending on which scholar is looking at it. They're certainly valid ways that they landed each of those. I mean, I'm not a doctor, so I would not pretend like, yes, this one is the bet. I don't know, um, but I see where like the symptomatic behavior lines up with a list of symptoms that we would recognize today. It's a little bit of a weird space because normally you and I always talk about like we wouldn't try to um diagnose anybody historically because they're dead, they cannot be examined, and we are not doctors and we are not doctors. Um. And this is a unique, a particularly unique situation because I mean, we're not doing it, but but for medical scholars to do it, they are working with source documentation from his doctor um, which makes it kind of interesting. Another thing that I didn't mention in the main episode because I couldn't find One of the things that's mentioned is a verification of it, was that Christian the Seven himself did not think of Struancy as a bad person at all. Um. And there are even some indications that he had wished that he could have saved Struancy and his his close friend that was also beheaded. Of course, no one was really listening to what he wanted, even in his moments of lucidity, so that didn't help at all. But um, it's a what a tangle humans. M hmmm mm hm hm. I feel like we should figure out a way to end this on a more up thing. Um. I'm trying to think of a more up thing. Do I know him more? Oh? Yes, so I was right? M A royal Affair is the Danish historical drama that was made in It does star Men's Michelson, which everything should, um, just as a rule of thumb, everything should star Man's Michelson. So I didn't pull that right out of thin air. And he does play struncy. But even so he would have been I think, and this is no shade to Man's Michelson a little old for the role at that point, because he was born in nineteen sixty five, which means he's how much. Yeah, he would have been a little old. Um Again, it's Ma's Michelson. Play whoever you want. When everyone that's fine, It's just fine. There's a fun place to wrap it up. Everybody think about MAT's Michelson. Uh. If this is your actual weekend coming up, we hope that it is a good one and that you get some rest and recuperation and maybe watch good films with MAT's Michelson in them. If this is not your weekend per saying you're working, we hope that goes as smoothly as possible, that people are as nice to you as possible, uh, and that you make it through without too much stress. Otherwise we will see you all back here tomorrow with a classic episode, and then on Monday we'll be here again with brand new stuff. Stuff you Missed in History Class is a production of I heart Radio. 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