March 11, 2024 • 14 mins
Embark on a voyage through the annals of time with us, Smarticus and Phoenix, where you'll uncover the unexpected connections between an ancient university and an empire lost to history. Prepare to be astonished by the revelation that the hallowed halls of Oxford University date back even before the Aztecs laid their first stone in Tenochtitlan. But it's not all about dusty old facts; we'll whisk you away on a whimsical adventure into the realm of historical baking. Who knew that a lardy cake could teach us so much about the past, and more importantly, about the subtleties of flavor that our ancestors enjoyed—or perhaps endured?
As we journey on, you'll find yourself enthralled by the tales of civilizations that rose and fell, and the enduring legacy of education as seen through the eyes of institutions like Oxford and Cambridge. With the aid of cutting-edge Lidar technology, new secrets of the Aztec Empire are coming to light, offering a fresh perspective on their storied existence. So come along, share your curiosities, and suggest paths for our next historical foray. For in the weave of history, every thread counts, and we're here to trace them all with you, one story at a time.
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Recipe: https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywoods-lardy-cake/
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to Smart against Hell's History.
Alright, enough with the Echoand Fanfare.
You're here for history, right,and not that boring crack you
learned in high school.
This stuff's actuallyinteresting, like things you've
never heard about the Civil War,cleopatra, automobiles,
monopoly, the Black Plague andmore Fascinating stories,
(00:23):
interesting topics and somedownright weird facts from the
past.
It's a new twist on somestories you may know and an
interesting look at some thingsyou may have never heard.
So grab a beer, kick back andenjoy.
Here's your host, smarticus.
Speaker 3 (00:41):
Hello, dear listeners , and welcome back to another
exciting episode of SmarticusTells History.
I am your host, smarticus, oneof the history enthusiasts, and
this is my co-host, phoenix.
Hello, today we're diving deepinto a historical fact that
might surprise you.
Oxford University, the renownedseat of learning, is older than
the Aztec Empire.
(01:01):
That's right, but before we getstarted on that, we are going
to eat while he's dying and bywe he means him because my food.
Speaker 2 (01:15):
I don't even know what the mistakes were.
I don't think I know how tobake.
Speaker 3 (01:20):
That's okay, it's so sad Guys.
Speaker 2 (01:23):
Okay, so our food for this week for this episode was
sorry is lardy cake, which therecipe was pretty simple, the
ingredients were pretty simple,but y'all I made another
doorstop and this one was howdid I word that?
Speaker 3 (01:44):
It's pasteier than a fat white account in Bermuda.
Speaker 2 (01:48):
Yes, that is exactly what it looked like and yeah,
sorry, it tasted exactly likeyou think.
It tasted like nothing, withcranberries in it.
Speaker 3 (02:02):
Yeah, I didn't put cranberries in mine, I put
raisins in mine.
Speaker 2 (02:06):
Why did cranberries and raisins, but the cranberries
stood out more?
Speaker 3 (02:10):
Did they?
Speaker 2 (02:10):
Yeah.
Speaker 3 (02:12):
I only put raisins in mine.
It said currants.
I didn't have any cranes.
Currants, currants, whatever,cranberries, whatever.
I call them currants.
Speaker 2 (02:23):
I'm pretty sure currants are actually just dried
cranberries.
Speaker 3 (02:27):
Are they?
I don't know.
Speaker 2 (02:28):
I think I don't know, I didn't look it up, but I
wanted cranberries.
Speaker 3 (02:31):
If that's the case, then I did in fact have some and
I just didn't know that's whatthey were.
Yeah, but I just used a bunchof raisins.
It was a couple raisins and Ididn't use a cup exactly.
It said to coat a third of it,so I just coated a third of the
dough.
I didn't measure a cup, but itsaid half a cup of raisins and
(02:52):
half a cup of the currants andthat's what I did.
But yeah, it's Lardy Cake isthe recipe.
I don't know if we said thatalready.
Yes, tell me how it tastes.
Yeah, I actually.
I still haven't had any yet, solet me try it real quick.
Speaker 2 (03:12):
Get it, smarty Kids get it.
Speaker 3 (03:16):
The middle of mine did not turn out very well.
This, this has gotten hard.
We waited too long.
Speaker 2 (03:21):
Go warm it up.
Speaker 3 (03:23):
No, it's okay.
Okay, I'll just peel the flakeoff here.
Speaker 2 (03:32):
Yeah, see, I'm watching you through Discord and
you look like you're having ahard time chewing it.
No, I'm not having a hard timeat all, oh no, Okay.
So, as you keep putting more in, you couldn't chew mine.
You guys, you couldn't chew it.
It was like dried clay and ittasted like it.
Speaker 3 (03:56):
No, it's peeling off in flakes.
We might have waited too long,I might let it sit too long.
Let me sit out here, but ittastes fine.
The middle of it, though, itdidn't.
It didn't finish, it was stilla little doughy, and I did put
it back in the oven for aboutanother 10 minutes.
(04:16):
Let me just get some of themiddle out A little bit.
It's a little bit softer.
There we go.
That's probably a little bitbetter.
It's not so.
It got really toasted on theoutside and it got pretty hard,
but on the inside it was stilldoughy.
So I made a sacrifice and ate alittle bit more towards the
(04:39):
middle.
Speaker 2 (04:46):
Is it anything to write home about?
Speaker 3 (04:48):
It tastes like dough.
It tastes like raisins anddough.
Speaker 2 (04:56):
That's a sad meal.
I don't know.
Maybe we should have shoppedaround for the recipes or
something, because the recipedidn't have.
You put anything in the doughto when you're mixing the dough
to give it any flavor.
It was just gonna taste likebread.
Speaker 3 (05:13):
Yeah, yeah, exactly.
Speaker 1 (05:15):
So I'm not sure how this is a cake.
Speaker 3 (05:18):
Yeah, there was no egg in it or anything like that.
It was a Four cups of flour, acup of water.
Excuse me here, what else wasit?
It was a.
Speaker 2 (05:35):
Don't forget the lard .
Speaker 1 (05:37):
Oh, yeah, oh.
Speaker 2 (05:41):
Oh See, I'm looking at another recipe and they're
suggesting brown sugar.
Speaker 3 (05:50):
See that probably would have been good.
Speaker 2 (05:52):
But yeah it's very simple still white flour, salt,
yeast, lard water, butter, driedfruit and then brown sugar.
Speaker 3 (06:01):
Yeah, so here and ours.
It said use six tablespoons oflard, or six tables Well, I
didn't say.
Or it said six tablespoons ofspoons of lard, six tablespoons
of butter now an actual recipe.
It never told you to use thebutter, so I'm assuming that it
meant to use it as a substituteas lard if you didn't have lard.
(06:22):
But it doesn't say that.
I'm pulling the recipe up herenow.
Speaker 2 (06:27):
Okay, grief, I'm looking at Paul Hollywood's
Version of this recipe and it'slengthy.
Speaker 3 (06:35):
So one and a half teaspoons of active dry yeast,
one cup warm water, plus more ifneeded.
Now you might have made themistake of adding more water.
You said.
Speaker 2 (06:45):
I died.
Definitely added too much.
Speaker 3 (06:48):
Whereas I, when I was making the dough, like I said,
I didn't add more water.
The dough is still dry.
So I just wet my hands and Idampen the dough.
Yeah, that way, and I needed ahandful times, I think.
I wet my hands, maybe like fourtimes, and then I just wet them
.
I didn't, you know, I didn'tlike drench or anything, I just
wet them.
Um, a pinch of white sugar, fourcups all purpose sugar or all
(07:10):
purpose flour, not sugar, jesusUh.
One teaspoon of salt, sixtablespoons lard divided, six
tablespoons butter, half a cupof saltana raisins, half a cup
of dried currents Bend strips oforange zest and a quarter cup
of white sugar.
(07:30):
So that's literally the all.
The rest, I mean that's.
It's very simple.
The vast majority of stuff isprobably already in your pantry.
Um, if not everything.
I mean if you got kids orsomething, you probably already
have raisins.
Um, I mean you probably have.
You, you might have oranges tooalready.
I mean you can make your ownzest if you need to.
(07:51):
Um, I bought just a thing ofdried, uh, orange zest.
I had oranges, so I um made mystrips.
Yeah, so, and I, yeah, I justused the grated dried.
I didn't use the strips, um, Ijust kind of sprinkled it on
there when I did the raisins, um, but uh, it's, I think, oh, and
(08:13):
then you just throw it in theoven for 425.
That, for 30 minutes, is whatit said.
Speaker 2 (08:17):
Yeah, Well, after you do the kneading and the resting
and the folding.
Speaker 3 (08:22):
Yeah, you get a little rest for an hour and, um,
you gotta roll it.
Roll it, uh, flat into therectangle, put the raisins and
the Zest and everything and youcan read the recipe.
I'm not gonna.
Speaker 2 (08:38):
I was wondering if you were gonna give the whole
thing to him.
Speaker 3 (08:42):
There's no point thinking of the recipe.
Look it up yourselves.
Okay, probably put it on thereso you can look at it.
Not for the clicks, um, butthey help.
Speaker 2 (08:54):
Hmm.
Speaker 3 (08:56):
Anyways.
Speaker 2 (08:58):
Well, I'm glad it's edible.
I mean yours was I mean it's,it's mostly edible.
All right.
Well, on with the show.
On with the show.
Alrighty, let me set the stage.
We often think of ancientcivilizations like the Aztecs as
exceptionally old.
(09:18):
Mostly that's due to how littlewe know about them, thanks to
the thick jungle surrounding andcovering their cities and
dwellings, but sincearchaeologists have been able to
use Lidar in recent years,we're learning much more.
The Aztecs thrived in what isnow modern day Mexico from the
middle of the 15th to the middleof the 16th century, which came
to a screeching halt when theSpanish conquistadors arrived
(09:41):
and started the ball rolling fortheir demise.
Speaker 3 (09:44):
Darn, those conquistadors.
They keep showing up.
Speaker 2 (09:47):
They just, they just can't mind their own dang
business.
Speaker 3 (09:52):
This is like what the third story that we've said
that have brought in theconquistadors.
Speaker 2 (09:57):
Yes, I was thinking about that too and I was like
good grief they.
There's so much richinformation down there in South
America of all these differentcivilizations the Mayans, the
Aztecs and so on that all gotjust obliterated because of the
Spanish.
Speaker 3 (10:13):
Yep.
Can anyone guess when theUniversity of Oxford in England
was first established?
The answer is the 11th century,specifically in 1096.
Of course, it wasn't officiallyrecognized as a university
until the early 13th centurywhen it got organized and became
official.
Interesting fact Oxford is notthe oldest university in the
(10:36):
world.
That honor goes to theUniversity of Bologna a full
century before, even thoughthere is less than 10 years
between their doors opening forthe first time.
Still, oxford is knownworldwide and held with the
highest esteem.
Imagine it's been educatingminds for nearly a millennium.
Speaker 2 (10:55):
The Aztecs, or Mexica as they call themselves, rose
to prominence in the 15thcentury and established their
capital, tenote Tichlan, whichis on the western side of Lake
Texacoco in Mexico City.
And when I say the western sideof the lake, I mean they built
their city on the lake.
Tenote Tichlan is believed tohave covered 3.1 to 5.2 miles.
Their civilization was knownfor its incredible achievements
(11:18):
in agriculture, engineering, artand warfare.
Speaker 3 (11:23):
That's oddly.
Specific mileage or anapproximation Like why does it
Right?
Why don't?
Why don't 3 to 5 miles?
Speaker 2 (11:32):
I know I'm sorry, but that's what the research I came
up with said.
So I that's a quote 3.1 to 5.2miles folks.
Speaker 3 (11:40):
It's funny how that last one always goes hand in
hand with the rest.
But here's the twist when wesay Oxford University is older
than the Aztec Empire, we're nottalking about its establishment
as a university, but rather itsorigin as a place of learning.
Before the Aztecs even existed,scholars and teachers were
gathering in Oxford to shareknowledge, study and debate in
(12:02):
various degrees.
Speaker 2 (12:04):
Too true.
By the time the Aztecs werebuilding their magnificent city
on the lake, oxford was alreadyestablished as the educational
institution we know today.
In fact, by that time, manyscholars who had come to odds
with townspeople of Oxford movedto Cambridge and started the
second most known university inEngland.
Speaker 3 (12:22):
University of Cambridge.
Now we must clarify thatcomparing Oxford University to
the Aztec Empire is likecomparing apples to oranges.
They were vastly different interms of culture, purpose and
societal structure.
And of course, it is worthmentioning that the Aztecs did
not make it past the year 1524.
Those that didn't die thanks tothe Spanish invasion and attack
(12:43):
South American societies wenton to integrate into ones that
would accept them.
Another fun fact Spain has thefourth oldest university in the
world.
It was also established beforethe Aztec Empire.
Isn't that wild.
Speaker 2 (12:57):
That is wild.
Yes, I just think that's socool.
These historical facts arecertainly a testament to the
enduring power of knowledge andthe role of education in shaping
the world.
The University of Oxford, withits roots dating back to the
11th century, is indeed olderthan the Aztec Empire, which
rose to prominence in the 15thcentury.
It's a captivating reminderthat the pursuit of knowledge is
(13:20):
long and growth has a storiedhistory of its own.
Speaker 3 (13:24):
Well, folks, that wraps up this episode of
Smarticus Tales History.
We hope you enjoyed thisintriguing tidbit from the
annals of history.
If you have any historicalquestions or topics you'd like
us to explore in future episodes, don't hesitate to reach out.
Thank you for joining us and ifyou enjoyed this episode,
please subscribe and leave us areview.
We will be back with morestories from the past.
Until then, keep exploring you.
Welcome to Smart against Hell's History.
Alright, enough with the Echoand Fanfare.
You're here for history, right,and not that boring crack you
learned in high school.
This stuff's actuallyinteresting, like things you've
never heard about the Civil War,cleopatra, automobiles,
monopoly, the Black Plague andmore Fascinating stories,
(00:23):
interesting topics and somedownright weird facts from the
past.
It's a new twist on somestories you may know and an
interesting look at some thingsyou may have never heard.
So grab a beer, kick back andenjoy.
Here's your host, smarticus.
Speaker 3 (00:41):
Hello, dear listeners , and welcome back to another
exciting episode of SmarticusTells History.
I am your host, smarticus, oneof the history enthusiasts, and
this is my co-host, phoenix.
Hello, today we're diving deepinto a historical fact that
might surprise you.
Oxford University, the renownedseat of learning, is older than
the Aztec Empire.
(01:01):
That's right, but before we getstarted on that, we are going
to eat while he's dying and bywe he means him because my food.
Speaker 2 (01:15):
I don't even know what the mistakes were.
I don't think I know how tobake.
Speaker 3 (01:20):
That's okay, it's so sad Guys.
Speaker 2 (01:23):
Okay, so our food for this week for this episode was
sorry is lardy cake, which therecipe was pretty simple, the
ingredients were pretty simple,but y'all I made another
doorstop and this one was howdid I word that?
Speaker 3 (01:44):
It's pasteier than a fat white account in Bermuda.
Speaker 2 (01:48):
Yes, that is exactly what it looked like and yeah,
sorry, it tasted exactly likeyou think.
It tasted like nothing, withcranberries in it.
Speaker 3 (02:02):
Yeah, I didn't put cranberries in mine, I put
raisins in mine.
Speaker 2 (02:06):
Why did cranberries and raisins, but the cranberries
stood out more?
Speaker 3 (02:10):
Did they?
Speaker 2 (02:10):
Yeah.
Speaker 3 (02:12):
I only put raisins in mine.
It said currants.
I didn't have any cranes.
Currants, currants, whatever,cranberries, whatever.
I call them currants.
Speaker 2 (02:23):
I'm pretty sure currants are actually just dried
cranberries.
Speaker 3 (02:27):
Are they?
I don't know.
Speaker 2 (02:28):
I think I don't know, I didn't look it up, but I
wanted cranberries.
Speaker 3 (02:31):
If that's the case, then I did in fact have some and
I just didn't know that's whatthey were.
Yeah, but I just used a bunchof raisins.
It was a couple raisins and Ididn't use a cup exactly.
It said to coat a third of it,so I just coated a third of the
dough.
I didn't measure a cup, but itsaid half a cup of raisins and
(02:52):
half a cup of the currants andthat's what I did.
But yeah, it's Lardy Cake isthe recipe.
I don't know if we said thatalready.
Yes, tell me how it tastes.
Yeah, I actually.
I still haven't had any yet, solet me try it real quick.
Speaker 2 (03:12):
Get it, smarty Kids get it.
Speaker 3 (03:16):
The middle of mine did not turn out very well.
This, this has gotten hard.
We waited too long.
Speaker 2 (03:21):
Go warm it up.
Speaker 3 (03:23):
No, it's okay.
Okay, I'll just peel the flakeoff here.
Speaker 2 (03:32):
Yeah, see, I'm watching you through Discord and
you look like you're having ahard time chewing it.
No, I'm not having a hard timeat all, oh no, Okay.
So, as you keep putting more in, you couldn't chew mine.
You guys, you couldn't chew it.
It was like dried clay and ittasted like it.
Speaker 3 (03:56):
No, it's peeling off in flakes.
We might have waited too long,I might let it sit too long.
Let me sit out here, but ittastes fine.
The middle of it, though, itdidn't.
It didn't finish, it was stilla little doughy, and I did put
it back in the oven for aboutanother 10 minutes.
(04:16):
Let me just get some of themiddle out A little bit.
It's a little bit softer.
There we go.
That's probably a little bitbetter.
It's not so.
It got really toasted on theoutside and it got pretty hard,
but on the inside it was stilldoughy.
So I made a sacrifice and ate alittle bit more towards the
(04:39):
middle.
Speaker 2 (04:46):
Is it anything to write home about?
Speaker 3 (04:48):
It tastes like dough.
It tastes like raisins anddough.
Speaker 2 (04:56):
That's a sad meal.
I don't know.
Maybe we should have shoppedaround for the recipes or
something, because the recipedidn't have.
You put anything in the doughto when you're mixing the dough
to give it any flavor.
It was just gonna taste likebread.
Speaker 3 (05:13):
Yeah, yeah, exactly.
Speaker 1 (05:15):
So I'm not sure how this is a cake.
Speaker 3 (05:18):
Yeah, there was no egg in it or anything like that.
It was a Four cups of flour, acup of water.
Excuse me here, what else wasit?
It was a.
Speaker 2 (05:35):
Don't forget the lard .
Speaker 1 (05:37):
Oh, yeah, oh.
Speaker 2 (05:41):
Oh See, I'm looking at another recipe and they're
suggesting brown sugar.
Speaker 3 (05:50):
See that probably would have been good.
Speaker 2 (05:52):
But yeah it's very simple still white flour, salt,
yeast, lard water, butter, driedfruit and then brown sugar.
Speaker 3 (06:01):
Yeah, so here and ours.
It said use six tablespoons oflard, or six tables Well, I
didn't say.
Or it said six tablespoons ofspoons of lard, six tablespoons
of butter now an actual recipe.
It never told you to use thebutter, so I'm assuming that it
meant to use it as a substituteas lard if you didn't have lard.
(06:22):
But it doesn't say that.
I'm pulling the recipe up herenow.
Speaker 2 (06:27):
Okay, grief, I'm looking at Paul Hollywood's
Version of this recipe and it'slengthy.
Speaker 3 (06:35):
So one and a half teaspoons of active dry yeast,
one cup warm water, plus more ifneeded.
Now you might have made themistake of adding more water.
You said.
Speaker 2 (06:45):
I died.
Definitely added too much.
Speaker 3 (06:48):
Whereas I, when I was making the dough, like I said,
I didn't add more water.
The dough is still dry.
So I just wet my hands and Idampen the dough.
Yeah, that way, and I needed ahandful times, I think.
I wet my hands, maybe like fourtimes, and then I just wet them
.
I didn't, you know, I didn'tlike drench or anything, I just
wet them.
Um, a pinch of white sugar, fourcups all purpose sugar or all
(07:10):
purpose flour, not sugar, jesusUh.
One teaspoon of salt, sixtablespoons lard divided, six
tablespoons butter, half a cupof saltana raisins, half a cup
of dried currents Bend strips oforange zest and a quarter cup
of white sugar.
(07:30):
So that's literally the all.
The rest, I mean that's.
It's very simple.
The vast majority of stuff isprobably already in your pantry.
Um, if not everything.
I mean if you got kids orsomething, you probably already
have raisins.
Um, I mean you probably have.
You, you might have oranges tooalready.
I mean you can make your ownzest if you need to.
(07:51):
Um, I bought just a thing ofdried, uh, orange zest.
I had oranges, so I um made mystrips.
Yeah, so, and I, yeah, I justused the grated dried.
I didn't use the strips, um, Ijust kind of sprinkled it on
there when I did the raisins, um, but uh, it's, I think, oh, and
(08:13):
then you just throw it in theoven for 425.
That, for 30 minutes, is whatit said.
Speaker 2 (08:17):
Yeah, Well, after you do the kneading and the resting
and the folding.
Speaker 3 (08:22):
Yeah, you get a little rest for an hour and, um,
you gotta roll it.
Roll it, uh, flat into therectangle, put the raisins and
the Zest and everything and youcan read the recipe.
I'm not gonna.
Speaker 2 (08:38):
I was wondering if you were gonna give the whole
thing to him.
Speaker 3 (08:42):
There's no point thinking of the recipe.
Look it up yourselves.
Okay, probably put it on thereso you can look at it.
Not for the clicks, um, butthey help.
Speaker 2 (08:54):
Hmm.
Speaker 3 (08:56):
Anyways.
Speaker 2 (08:58):
Well, I'm glad it's edible.
I mean yours was I mean it's,it's mostly edible.
All right.
Well, on with the show.
On with the show.
Alrighty, let me set the stage.
We often think of ancientcivilizations like the Aztecs as
exceptionally old.
(09:18):
Mostly that's due to how littlewe know about them, thanks to
the thick jungle surrounding andcovering their cities and
dwellings, but sincearchaeologists have been able to
use Lidar in recent years,we're learning much more.
The Aztecs thrived in what isnow modern day Mexico from the
middle of the 15th to the middleof the 16th century, which came
to a screeching halt when theSpanish conquistadors arrived
(09:41):
and started the ball rolling fortheir demise.
Speaker 3 (09:44):
Darn, those conquistadors.
They keep showing up.
Speaker 2 (09:47):
They just, they just can't mind their own dang
business.
Speaker 3 (09:52):
This is like what the third story that we've said
that have brought in theconquistadors.
Speaker 2 (09:57):
Yes, I was thinking about that too and I was like
good grief they.
There's so much richinformation down there in South
America of all these differentcivilizations the Mayans, the
Aztecs and so on that all gotjust obliterated because of the
Spanish.
Speaker 3 (10:13):
Yep.
Can anyone guess when theUniversity of Oxford in England
was first established?
The answer is the 11th century,specifically in 1096.
Of course, it wasn't officiallyrecognized as a university
until the early 13th centurywhen it got organized and became
official.
Interesting fact Oxford is notthe oldest university in the
(10:36):
world.
That honor goes to theUniversity of Bologna a full
century before, even thoughthere is less than 10 years
between their doors opening forthe first time.
Still, oxford is knownworldwide and held with the
highest esteem.
Imagine it's been educatingminds for nearly a millennium.
Speaker 2 (10:55):
The Aztecs, or Mexica as they call themselves, rose
to prominence in the 15thcentury and established their
capital, tenote Tichlan, whichis on the western side of Lake
Texacoco in Mexico City.
And when I say the western sideof the lake, I mean they built
their city on the lake.
Tenote Tichlan is believed tohave covered 3.1 to 5.2 miles.
Their civilization was knownfor its incredible achievements
(11:18):
in agriculture, engineering, artand warfare.
Speaker 3 (11:23):
That's oddly.
Specific mileage or anapproximation Like why does it
Right?
Why don't?
Why don't 3 to 5 miles?
Speaker 2 (11:32):
I know I'm sorry, but that's what the research I came
up with said.
So I that's a quote 3.1 to 5.2miles folks.
Speaker 3 (11:40):
It's funny how that last one always goes hand in
hand with the rest.
But here's the twist when wesay Oxford University is older
than the Aztec Empire, we're nottalking about its establishment
as a university, but rather itsorigin as a place of learning.
Before the Aztecs even existed,scholars and teachers were
gathering in Oxford to shareknowledge, study and debate in
(12:02):
various degrees.
Speaker 2 (12:04):
Too true.
By the time the Aztecs werebuilding their magnificent city
on the lake, oxford was alreadyestablished as the educational
institution we know today.
In fact, by that time, manyscholars who had come to odds
with townspeople of Oxford movedto Cambridge and started the
second most known university inEngland.
Speaker 3 (12:22):
University of Cambridge.
Now we must clarify thatcomparing Oxford University to
the Aztec Empire is likecomparing apples to oranges.
They were vastly different interms of culture, purpose and
societal structure.
And of course, it is worthmentioning that the Aztecs did
not make it past the year 1524.
Those that didn't die thanks tothe Spanish invasion and attack
(12:43):
South American societies wenton to integrate into ones that
would accept them.
Another fun fact Spain has thefourth oldest university in the
world.
It was also established beforethe Aztec Empire.
Isn't that wild.
Speaker 2 (12:57):
That is wild.
Yes, I just think that's socool.
These historical facts arecertainly a testament to the
enduring power of knowledge andthe role of education in shaping
the world.
The University of Oxford, withits roots dating back to the
11th century, is indeed olderthan the Aztec Empire, which
rose to prominence in the 15thcentury.
It's a captivating reminderthat the pursuit of knowledge is
(13:20):
long and growth has a storiedhistory of its own.
Speaker 3 (13:24):
Well, folks, that wraps up this episode of
Smarticus Tales History.
We hope you enjoyed thisintriguing tidbit from the
annals of history.
If you have any historicalquestions or topics you'd like
us to explore in future episodes, don't hesitate to reach out.
Thank you for joining us and ifyou enjoyed this episode,
please subscribe and leave us areview.
We will be back with morestories from the past.
Until then, keep exploring you.
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