The Delicious Legacy: Recent Episodes
The Delicious Legacy
Imagine yourself dining with Socrates, Plato, or Pythagoras... maybe even Cicero and Julius Caesar...being a soldier marching with Alexander's the Great army in the vast Persian empire discovering new foods... or try and picture the richness of fruits and vegetables in the lush Hanging Gardens of Babylon...what foods did our ancestors ate?
How did all begin? Why am I so hooked on ancient recipes and ingredients? Is the food delicious? Wholesome? Do you need to know? I think so! Recipes, ingredients, ways of cooking. Timeless and continuous yet unique and so alien to us now days. Staple ingredients of the Mediterranean world -as we think now- like tomatoes, potatoes, rice, peppers, didn't exist. What did they eat? We will travel and imagine how it was to eat like a Greek Philosopher in a symposium in Athens, as a Roman Emperor or as a rich merchant in the last night in Pompeii......Lavish dinners, exotic ingredients, barbaric elements, all intertwined...Stay tuned and find out more here, in 'The Delicious Legacy' Podcast!
Find all out, right here!
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Hello!
Brand new episode is out!
I’m talking with food historian Karima Moyer Nocchi. Earlier this year she published a brand new fascinating book titled THE EPIC HISTORY OF MACARONI AND CHEESE: FROM ANCIENT ROME TO MODERN AMERICA by Columbia University Press, which I devoured from start to finish. I was made aware late last year and I could not wait for its publication. So the honour talking with her and the excitement is even bigger than normally guys and girls!
Before we go to the interview with my excellent and erudite guest, let me make an exciting announcement …!
The online Serve it Forth Food History Festival will be returning on Saturday 17th of October 2026. Curated by the guild of food writers members and podcasters, historians, writers and all around hyper talented humans, Sam Bilton, Neil Buttery, Alessandra Pino alongside with me, Thom Ntinas. The festival will explore many different aspects of historical food featuring fascinating discussions and historical cookery demos. Details on the full line up will be coming soon but you can view the summary of the day’s “menu” on our website. https://serveitforthfest.wixsite.com/info/bill-of-fare
Let me just tell you that for our amuse bouche introduction course we have none other than the amazing food historian Eleanor Barnett! I’ll be exploring the diet and lifestyle of ancient olympians and gladiators in the Greek and Roman world with historian Alexandra Sills.
Tickets are available on eventbrite and I’ll put a link below:
https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2026-tickets-1992224789976?aff=ebdsoporgprofile
My recommendations for the week:
Glorious Exploits by Ferdia Lennon – classical tragedy as a Celtic caper
https://www.theguardian.com/books/2024/jan/06/glorious-exploits-by-ferdia-lennon-review-classical-tragedy-as-a-celtic-caper
American farmers slid solar panels over 62,000 acres of farmland, and the biggest payoff had almost nothing to do with electricity.
https://energiesmedia.com/solar-panels-farmland-crops-agrivoltaics/
The English Olive Co, the original english olive oil:
https://www.englisholive.co.uk/.
You can get Karima's book here:
https://cup.columbia.edu/book/the-epic-history-of-macaroni-and-cheese/9780231215312/
More about Karima:
https://www.theeternaltable.com/.
Love,
Thom & The Delicious Legacy
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Hello!
Here's part two of my delightful conversation with James Chatto where we delve into the main characters of his fabulous book!
Enjoy!
Thom
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James Chatto. Actor, puppet maker, author, food writer and journalist. A truly multi-talented, one would say even a renaissance man! He is my honoured guest on The Delicious Legacy today, to tell us all about his latest book “Acquired Tastes” a food history book, which explores the extraordinary journeys of specific recipes as they moved from one culture to another—carried and transmitted by eight remarkable individuals...
Hello! Welcome back to another episode of the Delicious Legacy!
You can get James' book here:
https://utppublishing.com/doi/book/10.3138/9781487566609
Enjoy!
Love
Thom
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Hello!
Welcome back to another archaeogastronomical adventure!
I couldn't help myself but having Odyssey as my inspiration for this week's episode!
As you probably have heard Christopher Nolan has his epic film Odyssey in official release this Friday 17th of July 2026 so I thought what better way to dive into the ancient Homeric epic poem than exploring their foods, cooking, dishes and the meaning of xenia, hospitality, kindness to strangers and welcoming others into ones house?
We will also dive into the real Bronze Age Greece and the archaeological discoveries there. What do these tell about feasting, communal eating and the food of the people in the Helladic world, three thousand years ago?
Enjoy!
The recommendations for this week are:
Did Roman Britain Ever End?
Nicholas J. Higham writes about the long death of Roman Britain
https://www.unseenhistories.com/did-roman-britain-ever-end-nicholas-j-higham/
Alexandra Sills:
https://www.waterstones.com/book/gladiators-in-the-greek-world/alexandra-sills//9781036130480
Welsh Smokery and shop:
https://welshsmokery.co.uk/about-us/our-story/
Love and wine
Thom & The Delicious Legacy
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Hello!
Ugly stuff? Broken Bones? The earliest archaeologists a century ago ignored these. But not my guest today!
Flint Dibble is an ancient historian and archaeological scientist who studies people, animals, and the environment in the ancient Greek world. According to his words, his goal is to make real archaeological research accessible to everyone.
With the publication of "The agropastoral debate in context: the relationship between the consumption and management of animals at Azoria on Crete" I wanted to share this conversation I had with Flint about the food in Ancient Greece. What do we know? What does the archaeological evidence tells us that is the same, similar or diverges, from the literary sources that survived the passage of time?
What animals were eaten in ancient Greece? How did the ancient Greeks prepared them? And what was the difference between home cooking and sacrificial, professional butchering and cooking for public feasts? How were the poor and the elite different in their eating habits, and how was the food cooked at home and in mobile situations? What does the isotope analysis of teeth and bones tells us about the climate through a millennia of ancient greek history, and how that affected the agropastoralism and transhumanism? When were the first chickens eaten in the Greek context?
All the above and a lot more are discussed in our conversation with the fantastic Flint Dibble!
The write up about Flint's article can be found here:
A goat’s tooth may have solved a 100‑year debate about ancient Greek farming
https://theconversation.com/a-goats-tooth-may-have-solved-a-100-year-debate-about-ancient-greek-farming-285839
The article:
https://link.springer.com/article/10.1007/s12520-026-02512-7
Flint's YouTube channel:
www.youtube.com/@flintdibble
Music by Pavlos Kapralos
Enjoy!
Thom & The Delicious Legacy Podcast
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Hello!
Welcome to the Recipe of the Week on a Saturday by The Delicious Legacy!
Today we're going to Mani peninsula in Southern Peloponnese to try a unique hearty dish from the mountainous villages of Barthounohoria.
Chicken smothered with onions and feta cheese!
Enjoy!
Thom
Don't forget:
The Serve It Forth Food History Festival is back on the 17th of October!
Early bird tickets on discount all July, for just £10 (plus booking fee) here:
https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2026-tickets-1992224789976?aff=oddtdtcreator
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Hello! Brand new episode is out for all to enjoy!
Firstly, some exciting news!
The Serve It Forth Food History Festival is back on the 17th of October!
Early bird tickets on discount for just £10 (plus booking fee) here:
https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2026-tickets-1992224789976?aff=oddtdtcreator
Egyptians, Romans, Babylonians, and early Germans all are recorded as using minerals and/or manure to enhance the productivity of their farms. The use of wood ash as a field treatment became widespread. But the secret to a fertile soil was always human waste. In Japan "night soil" was a precious commodity.
How did we ended up today being disgusted by our own waste and wasting it far, far away from us, polluting our oceans? And why are the Minoans to blame?
A recent article made headlines around the internet and it was mentioned in many good news stories around the internet. It went like this: “Scientists are aiming to grow 4,500 trees at a national park with the help of fertiliser made from urine collected from festivalgoers.
Links about today's episode subject:
Minoan plumbing: https://toilet-guru.com/minoan/
Can’t see the wood for the wees: Urine from festivalgoers turned into fertiliser
https://www.standard.co.uk/news/science/scientists-trees-hampshire-bristol-welsh-b1277509.html
The Other Dark Matter
https://www.amazon.co.uk/Other-Dark-Matter-Science-Business/dp/022661557X
https://www.bbc.co.uk/future/article/20240116-the-dark-earth-revealing-the-amazons-secrets
Music by Pavlos Kapralos
Much love,
Thom
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Hello!
Brand new episode is out for all of you lovely subscribers!
This time we are going to the hard and unforgiving landscape of Mani Peninsula in Southern Greece. Peloponnesos!
Vendettas lasting decades... Towering villages in inhospitable mountains...Rocky and barren peninsulas with crystal clear azure waters. The landscape of Mani is unique, and so are it's people!
We are looking for the traditional foods, recipes and ways of cooking as well as ingredients, the simple, hearty things that these unconquerable people ate the past few centuries! What is the role of olives and olive oil in their life, economy and cuisine? What is 'Syglino'? what is 'Sfela'?
What was the role of quails in people's diets? How do you bake a whole quail in bread and how to preserve it in olive oi?
Why so many writers and artists fell in love with the landscape of Mani? From Patrick Leigh Fermor and Nikos Kazantzakis to many others!
On top of all this I will be going through some fantastic recipes from the region, some vegetarian, some vegan, some meat dishes and some local desserts! All of course feature copious amounts of the regions fantastic extra virgin olive oil!
Links, books and further reading about Mani:
https://archive.org/details/deepintomanijour0000gree/page/n5/mode/2up
https://archive.org/details/journeytomorea00kaza/page/n7/mode/2up
More about Patrick Leigh Fermor
https://thelondonmagazine.org/article/remembering-patrick-leigh-fermor/
https://patrickleighfermor.org/video/
https://www.theguardian.com/theguardian/2011/jun/10/patrick-leigh-fermor-obituary
All this and more on today's episode!
Enjoy!
Thom
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Hello!
Welcome to your recipe of the week on a Saturday!
What is "Tanomenon Tsourvas"? and what role the yoghurt and butter plays to the cuisine of the Black Sea Greeks?
Let's find out here!
Enjoy!
Thom & The Delicious Legacy
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Hello!
This episode was first released on April 10th 2024
Deep in a mountain in the Pontic Alps, North-East Turkey, there's a monastery reminiscent of Tolkien's Minas Tirith; the seven-walled fortress city built on the spur of a mountain. Nestled in a steep cliff at an altitude of about 1,200 metres (3,900 ft) and facing a beautiful wooded mountain valley is Panayia Soumela Greek Orthodox monastery, dedicated to Virgin Mary. This is the heartland of the Pontic Greeks. And my journey today begun from a church with the same name, near my home town of Veria, in Northern Greece, 1800 Km away from Trabzon, deep in a forested mountain on a similar altitude...
The Pontic Greeks lived in the region of northern Turkey roughly in the areas of Trabzon, Samsun and Gerishun, Sinop for about 2 millennia before their forced expulsion and genocide.
But their food and culture remains still alive luckily for us, and even their unique Greek language which traces its lineage to ancient Greek!
So what did they eat? How they cooked their foods? And how does their cuisine differ from other Greeks, and the similarities with other Black Sea nations around...
Some spectacular videos of Panagia Soumela Monastery and countryside in Trabzon region mountains:
https://www.youtube.com/watch?v=pQb3UJVvbmM
https://www.youtube.com/watch?v=ynLcqCxCh0s
For traditional Pontic produce in Greece today go to Thessaloniki and find this guy:
http://ragian.gr/index.php?route=information/information&information_id=4
Google map link for the Thessaloniki shop:
https://maps.app.goo.gl/QJGjFiEBW4YN7W369
The farm were they age cheeses in caves, smoke their own meats and produce their pasta:
https://maps.app.goo.gl/yVQHg9HVdGDcEyWdA
More information about history and culture of Pontic Greeks:
https://pontosworld.com/index.php
And the Guardian article that inspired me to do this episode today:
https://www.theguardian.com/science/2024/apr/03/endangered-greek-dialect-living-bridge-ancient-world-romeyka
With music from Pavlos Kapralos
Enjoy!
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- Enjoy some great olive oil discounts if you buy your oil from here:
https://www.citizensofsoil.com/OLIVE10TDL
and use the code OLIVE10TDL *
Hello!
Today's interview is with the master of German Historic Food, Volker Bach! And I'm so exciting to share it with you!
What was medieval Germany? When and where do we find the first ever recipes in the German language?
What would you eat as a peasant or as an elite? And what are the influences to modern German cuisine?
Find out all the about and a lot a lot more, in today's episode!
More about Volker
Volker Bach website: The history of German food in Europe and the world
https://www.culina-vetus.de/
Kuchenmaistrey: A 15th-Century German Cookbookhttps://a.co/d/043L6kZO
Landsknecht-Cookbookhttps://www.zinnfigur.com/en/Books-Media/Books/Middle-Ages/Bach-Volker-Landsknecht-Cookbook.html?srsltid=AfmBOoqOLTUT7AsJsNF--bOsu7OdP4AfA1eL9h-fUiaoTAQzQOT5UZDH
My online food recommendations for this week:
Oyster farmer quits after pressure from royal landowner:
https://www.bbc.co.uk/news/articles/cm2k7n2jv29o
The Silk Road Gourmet
https://silkroadgourmet.com/
Fare issue 19: Athens
https://faremag.com/collections/single-print-issues/products/issue-19-athens
Importantly, enjoy some great olive oil discounts if you buy your oil from here:
https://www.citizensofsoil.com/OLIVE10TDL
and use the code OLIVE10TDL
Enjoy!
x
Thom
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Hello your recipe of the week on a Saturday is here!
Enjoy!
Importantly, enjoy some great olive oil discounts if you buy your oil from here:
https://www.citizensofsoil.com/OLIVE10TDL
and use the code OLIVE10TDL
You can buy the books of the authors I have invited on the podcast here:
https://uk.bookshop.org/shop/thedeliciouslegacypodcast
Love,
Thom
Support the podcast on Ko-Fi and Patreon for ad-free episodes!
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Hello!
The ancient Spartan society still has a grip in our culture. We use the words laconic, and Spartan to describe austere, frugal things, and people who don't use many words, just the right ones and the exact ones. The ancient Sparta was a very weird place and certainly a lot more cruel rather than heroic.
It is time to see what their society truly was, how it functioned and what the warrior class do to survive.
Of course we can't forget their infamous black broth soup, the dish that only -supposedly- Spartans loved! How was it made? What it consisted of, and was it really tasty?
Join me to find the origin myths of Sparta, and dispel any myths that are still pervasive to this day.
Read Plutarch's Live of Lycurgus here:
https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Plutarch/Lives/Lycurgus*.html
You can buy the books discussed on the podcast here:
https://uk.bookshop.org/shop/thedeliciouslegacypodcast
My recommendations for this week include:
Eat Like an Ancient Greek Philosopher
Before attending third-century dinner parties, readers consulted this “marvelous feast of words.”
https://www.atlasobscura.com/articles/eat-like-a-greek-philosopher-oldest-fish-recipe
Yucatán Peninsula Xunankab Bee Honey
https://www.fondazioneslowfood.com/en/slow-food-presidia/yucatan-peninsula-xunankab-bee-honey/
north by sud- ouest charcuterie
Northern curing, schooled in South-West France:
https://www.northbysudouest.com/about
Music by Pavlos Kapralos.
Love & Garum
Thom
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Hello!
Happy Wednesday and hope all is well my curious archaeogastronomers!
I've been talking, thinking, cooking ancient Greek food and culture for years now but it struck me that I haven't had the chance to speak with many experts from Greece (and Greek experts for that matter) in the subject! Or at least bring them on the podcast as guests. I am more than curious to know had they think and what have they discovered. One person I was always interested to talk to, and I know of is Mariana Kavroulaki who's work I've been following online for over a decade.
So here's my interview with the amazing Greek archaeologist and food historian Mariana Kavroulaki!
I've include some extra links of the topics covered in our conversation today:
Beer in ancient Greece:
https://beer-studies.com/en/world-history/Birth-of-brewing/Archaic-beers/Crete-Greece
Franchthi Cave:
https://www.ascsa.edu.gr/uploads/media/hesperia/147874.pdf
https://www.travel.gr/en/experiences-ee/unknown-greece/franchthi-cave-and-the-dolines-of-didyma-in-the-peloponnese/
Garos episode of The Delicious Legacy and other links about the topic:
https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127?i=1000535608061
https://www.costatropical.net/almunecar/almunecar-monuments-fish-factory.php
https://costieraamalfitana.com/colatura-di-alici-di-cetara/
https://www.eyeonspain.com/blogs/luislopezcortijo/19372/a-sauce-with-a-lot-of-history-in-southern-spain.aspx
https://fuegoysal.com/en/producto/flor-de-garum-of-cadiz-andalusia/
Mariana's website:
https://historyofgreekfood.eu/about-2/
The menu from the Hellenic Centre Dinner in London in 2024:
https://helleniccentre.org/wp-content/uploads/2024/01/Feast-Menu-4.pdf
Love,
The Delicious Legacy
Thom
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If you want to listen to the whole conversation with Jenny Linford, with the extra bits, please go to my Patreon page and subscribe from $3 dollars a month:* https://www.patreon.com/thedeliciouslegacy?l=en-GB ***Hello! Brand new episode is out for your delightful ears!
It is obvious given that I often explore historical food themes, that I usually talk about food in time. But what about time IN food?
In the 60s the average US house-wife would spend 112 minutes per day in the kitchen. In 2008 this figure was down to 66 minutes per day. A survey in 2022 in the UK found that “the most time consuming chore is cooking. The average Brit spends 253 minutes per week in the kitchen cooking meals. That’s the equivalent of 219 hours per year” and also went on “On top of this, we spend an average of 98 minutes a week washing up, which equates to 85 hours a year and 170 days in our lifetime. That’s a lot of time spent in the kitchen.”
Feelings of time scarcity are increasingly widespread in industrialised societies. People are fulfilling a multitude of roles, possess an array of material goods, and want to get the most out of their leisure time, all of which influence feelings of not having enough time to get everything done. Time scarcity, or lack of time, is one of the major drivers of ultra-processed food consumption. This time crunch forces people to rely on ultra-processed foods that are ready to heat or ready to eat to buy back time. Overall, this time scarcity is an issue faced by the primary food shoppers, preparers and givers, who are disproportionately women across the globe.
My guest today Jenny Linford is a food writer, author and passionate advocate of many many artisanal food producers, cooks, farmers and so on. People who put all their time to create some amazing food for us, to feed us and keep us alive but also for something more important I think. Because food, eating together and eating well is part of what we are. So today, we are discussing these themes from Jenny's past book, "The Missing Ingredient -The Curious Role of Time in Food and Flavour" which is of course -as the title suggests!- about the role of time in food. And time is crucial, not just in the home kitchen…but throughout the whole process of growing, maturing, fermenting, distributing the food. She explores through a series of essays the interconnected and important nature of this underappreciated ingredient from seconds to years. Together we will try and bring a much needed appreciation of the patience that is required and perhaps have a pause and bring time to cooking and eating. We had a fascinating discussion which I hope you’ll enjoy!
You can buy Jenny's book here: https://uk.bookshop.org/a/17049/9780141982816
"Everything that we eat is part of a cultural legacy that we've inherited" - Sandor Katz, Fermentation revivalist
Love,
Thom
Producers, cooks and artisans mentioned on this episode:
England Preserves: https://englandpreserves.co.uk/pages/about-us
The Wasabi Company: https://www.thewasabicompany.co.uk/
Claire Clark:https://claire-clark.com/about/
Mrs. Kirkham's Lancashire Cheese: https://www.mrskirkhamscheese.co.uk/
CJ Jackson: https://www.kentseafood.com/
https://www.waterstones.com/book/great-british-seafood-revival/cj-jackson/steve-lee/9781913159856
Friis Holm: https://friisholmchokolade.dk/?srsltid=AfmBOoqomjPiETgdr3pM0wV93pZnJQb5y_byfo-IG04kMinDxfD9RToO
Best woodfire socca: https://www.chezpipo.fr/en
Music by Pavlos Kapralos
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Hello!
Brand new episode is out and it's all about philosophy this time...!
The menu is a little different today...
Suki Finn is the author of a brand new book which will be released by Icon Books in two days time, Thursday 7th of May 2026, called "What's in A Doughnut Hole? And other philosophical food for thought" where she takes us into a journey of the mind talking, and making us thing about philosophical questions in a fun and foody way! The book explores many philosophical issues from various traditions broadly falling within the themes of metaphysics (on the nature of being and reality), epistemology (on truth and knowledge acquisition), value theory (on ethical and aesthetic judgements), and logic (on formal reasoning and mathematical concepts).
Find out more on today's episode!
Also you can get the book here:
https://uk.bookshop.org/a/17049/9781526679734
On this weeks recommendations I have three things for you; An article, a cookbook, and a video.
World Crust — Pork Scratchings and Making Meat of the Scraps
https://www.pelliclemag.com/home/2026/4/14/world-crust-pork-scratchings-and-making-meat-of-the-scraps
A Taste of Madagascar: Culinary Riches of the Red Island
By Emmanuel Laroche
https://www.simonandschuster.co.uk/books/A-Taste-of-Madagascar/Emmanuel-Laroche/9798895650141
How Tudor Sailors Survived a 7 Month Journey | Salt Pork Experiment:
https://www.youtube.com/watch?v=2tWQpJ8kR5U
Music by Pavlos Kapralos.
love,
Thom
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Have you ever eaten Stargazy Pie, or Bath Chaps? Do you like Dorset Blue? Do you know what Brawn is?
Hello!
A couple of weeks ago I embarked into a journey looking into Yorkshire food. So i thought for the sake of balance i will find some interesting food, mainly hams cheeses and pies from down south and as much specifically to west england and some unusual ingredients from the past.
so enjoy some delicious and strange recipes from the south west corner of England!
Thom
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Hello!
Every Spring in Veria Imathia Greece, there is a little tradition; People walk, have picnics or cycle among the million pink blossoming peach trees.
The spectacle of the fertile plains full of orchards in bloom from the city in the foothills of Mt Vermion and from air is magical.
Peaches have a very strong connection with my local hometown where I grew up.
But where is the peach from? What is the history of it in Greece?
And most importantly how can you cook with it?
Let's find out on this bonus episode plus three recipes with peaches!
Enjoy!
Thom
Check the blossoming peaches here:
https://www.travel.gr/experiences/paramythenio-skiniko-monadiko-stin-el/
Spicy Peach Chutney from Veria:
https://www.instagram.com/agkathas_farm?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
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The ancients, -Greeks and Romans alike- were equally worried about the relationship of health and food, and the balance between a healthy diet and a delicious one.
More so than in our days, diet played a role in preventing and curing diseases, and in fact it was one of the main areas of study even a thousand years later at medieval European medical schools.
Medical writers, doctors and philosophers of the ancient world, from Hippocrates to Galen and Oreibasius to Haly Abbas in Islamic Persia all obsessed and thought about the connection of diet and healthy body.
The notion of humours and the idea that disease was related to some imbalance of them was only one of many theories in antiquity- some of which, completely ignored them. For Galen though the definitive theory was that articulated in the Hippocratic Nature Of Man. The nature of Man was made up of blood, phlegm, yellow bile and black bile, and it was through these that the body felt pain and maintained health. If their balance was unevenly disturbed the body experienced disease.
To find out more, listen to the episode!
The music on this episode was written and performed by the incredible Pavlos Kapralos.
Find out more here: https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Enjoy,
Thom & The Delicious Legacy
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Hello!
Today's episode is all about the lineage and heritage of ancient Greek Food.
I had the honour to talk to experimental archaeologist and food historian Mariana Kavroulaki who for decades has the project "History of Greek Food" with centre the beautiful island of Crete.
Our conversation today is entirely in Greek for the Greek audience. BUT the english version of this interview will be released in the next week or so. Just a little patience my darlings!
Music by Pavlos Kapralos
Love and Garum
The Delicious Legacy
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Hello!
Hello my curious archeaogastronomers!
il fiori di Levante—the flower of the East—as the Venetians called it. Roughly 1000 kilometres south and west of Venice, as one sails the whole length of the Adriatic sea, and then all the ionian islands, south of Cephalonia, lay Zakynthos.
Our destination today.
The cuisine there, heavily influenced of course from the Venetians; in language, techniques ingredients and style. But one dish stands out for me that also send me to a couple of rabbit holes:
Oven roasted Guinea Fowl in a tomato sauce and cheese.
Enjoy today's recipe!
x
Thom & The Delicious Legacy
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Hello!
Welcome back to another episode of The Delicious Legacy!
This time we are going to Yorkshire and explore some of it's most wonderful, unique, rare or delicious, or all the above ingredients, foods, recipes and traditions!
Further reading on some topics mentioned on today's episode:
Traditional Food in Yorkshire by Peter Brears:
https://uk.bookshop.org/a/17049/9781909248335
Patrick Rance the famous chronicler of British Cheese:
https://en.wikipedia.org/wiki/Patrick_Rance
https://archive.org/details/greatbritishchee0000ranc
Derby Dale Pie Dish:
https://www.atlasobscura.com/places/denby-dale-pie-tin-flowerbed
The story of the humble Havercake – historic Yorkshire fayre:
https://theyorkshiresociety.org/the-story-of-the-humble-havercake-historic-yorkshire-fayre/
Whitby Kippers:
https://www.thewhitbyguide.co.uk/whitby-kippers/
https://www.yorkpress.co.uk/news/25017173.whitby-smokehouse-famous-customers-marks-150-years/
Enjoy!
Recommendations for the week:
The Black Death’s counter-intuitive effect: as human numbers fell, so did plant diversity
https://insideecology.com/2026/03/07/the-black-deaths-counterintuitive-effect-as-human-numbers-fell-so-did-plant-diversity/
Gone Medieval: A Complete History of Medieval Ireland
https://podcasts.apple.com/gb/podcast/a-complete-history-of-medieval-ireland/id1564113746?i=1000756742956
BBC The Food Programme: Is Food Processing the “missing Middle’?
https://podcasts.apple.com/gb/podcast/is-food-processing-the-missing-middle/id342927791?i=1000756213923
Music by Pavlos Karpalos
Love and cheese
The Delicious Legacy
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Hello my curious archaeogastronomers!
Welcome to another recipe of the week on a Saturday!
I’m your hungry host Thom Ntinas, and this is The Delicious Legacy podcast!
Thanks for tuning in!
On today bonus episode I’m leaving you with another lamb recipe and a little bit of a story behind the naming of it; Kleftiko, perhaps one of the most famous Greek recipes abroad....
The name of the dish derives from klephts, who were a group of Greek brigands or militiamen during the period of Ottoman rule over Greece between the fourteenth and nineteenth centuries.
But how do you cook it? And did really thieves steal sheep and cooked them underground in the mountain hideouts?
Listen and find out!
Music by Miltos Boumis and Pavlos Kapralos
Enjoy!
The Delicious Legacy
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Hello!
An archipelago of more than 7000 islands. Tribes with more than 200 native languages and a population of 112 million people.
Philippines is a rich ground to discover some amazing ingredients, some delicious food and ancient indigenous recipes!
On this episode I'm relatively quickly touching some of the rarest and fast disappearing native ingredients. The losses are due to industrial products being cheaper and imports of cheap ingredients but also an uncertain climate.
Here's the ones I'm touching on this episode:
- Alingo, Besaang, Buttog aka The Cordillera Native Black pig
- Darag Chicken of Panay Island
- Gumamela leaves
- Inartem Balayang (Pickled Wild Banana)
- Kaong vinegar
- Asin tibuok sa Albur unbroken salt
- Budbud or Bamboo Salt
- Tultul Artisanal Sea Salt
How the unbroken salt is made:
This 'Dinosaur Egg' Is One Of The Rarest Salts In The World | Still Standing | Business Insider:
https://www.youtube.com/watch?v=8aY9noX3XOs
My recommendation of the week links below:
The Ancient Romans relied on a curious object to tell time: a sundial in the shape of an Italian ham;
https://newsletter.blogs.wesleyan.edu/2017/01/20/parslowsundial/
Rare Roman “pigs” found in Welsh farm
Two “exceptionally rare” Roman pig lead ingots dating back almost 2,000 years have been discovered on farmland in west Wales:
https://www.heritagedaily.com/2026/02/rare-roman-pigs-found-in-welsh-farm/157123
A is for Apple podcast: C is for Carbonado, Carrot, and Cabinet Pudding:
https://podcasts.apple.com/gb/podcast/a-is-for-apple-an-encyclopaedia-of-food-drink/id1743840806?i=1000756719333
Enjoy!
Love,
Thom
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Hello!
Your recipe of the week on a Saturday is back and what have I got for you?
A delicious, tasty, fantastic celebratory recipe from the ancient Greco- Roman world!
A leg of lamb, or kid goat if your prefer, or even a shoulder of lamb for a slow roast, bathed overnight, in milk and honey, and cooked with a rich luxurious sauce of red wine, dates, and garum!
If you want a list with the ingredients and the original recipe from Apicius join me on Patreon here:
https://www.patreon.com/posts/roasted-goat-kid-153951881?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator&utm_content=join_link
Enjoy!
Music by Pavlos Kapralos
Much love,
Thom
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Hello!
Today is Nowruz, the Persian/ Iranian new year.
So I'm re-sharing with you this episode about Persian Culinary History and Culture through the millennia.
Thinking of all the Iranian people who are suffering and wishing them only the best and hoping for a swift resolution to all the destruction inflicted upon them currently.
In the vast region from Anatolia to Central Asia, a rite or a festival ushering Spring, and marking the new year is celebrated at around 20th or 21st of March. People in modern countries including Afghanistan, Azerbaijan, India, Iran, Iraq, Kyrgyzstan, Kazakhstan, Pakistan, Tajikistan, Turkey, Turkmenistan and Uzbekistan historically observe the Nowruz celebrations.
Enjoy!
Love
The Delicious Legacy
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Hello
It's with deep sadness that I've learned the passing of Professor Daniel Newman a prominent scholar of Medieval Arab Cuisine and a friend of this podcast.
He was a guest four years ago, almost to this day when we talked about Persian cuisine in the middles ages, the influence of Arab and Islam on it, and of course vice versa.
It was a fascinating discussion that lasted almost two hours and I thought i'll share with you the best bits, edited down with all the lovely fun facts and delicious recipes of the vast, fascinating period.
And of course I want to dedicate this episode to all Iranian people who are suffering at this horrible time, under unimaginable conditions.
In memoriam of the lovely Daniel Newman. 1963- 7th March 2026.
Love,
Thom
{The music on this episode is titled nihavend pesrev and is probably by a Greek composer of Ottoman era named Πετράκης (Tiryaki) (1543; - 1600)
He was an important Rum composer and musician in the Ottoman empire of the 16th century. He lived in the Istanbul and participated in a dervish order, having the nickname, Tiryaki (theriaklis).
Lived probably between 1543 and 1600, and attributed approximately 10 compositions.
In some sources mention the Great Petrakis (Petraki I Kebir), but is more likely to relate to Peter the Peloponnesian later. Petros Peloponnesios or Peter the Lampadarios (c. 1735 – 1778). He was a cantor, composer and teacher of Byzantine and Ottoman music. He served as second domestikos (ecclesiastic official of the Byzantine Empire and later part of the Orthodox Church in Constantinople, present day Istanbul) between his arrival about 1764 until the death of Ioannes Trapezountios, and it is assumed that he became lampadarios (leader of the left choir) between 1770 and 1778 at the Great Church of Constantinople, after Daniel the Protopsaltes became Archon Protopsaltes.}
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Hello!
Brand new episode where I explore the "bakaliaros" aka bacalao or salt dried cod for you and me, of the Greeks.
Specifically what's the history of the fried battered salt cod and garlic mash dish that is so popular in Greece generally this time of the year, usually on the 25th of March and what's the connection with the Greek War of Independence?
Recommendations for this week:
The Watercress Queen:
https://comfortablyhungry.substack.com/p/s4e7-the-watercress-queen
Re-creating the complex cuisine of prehistoric Europeans:
https://arstechnica.com/science/2026/03/recreating-the-complex-cuisine-of-prehistoric-europeans/
Gourmet magazine:
https://gourmetmagazine.net/
Cuisines of Odesa: recipes and stories from Ukraine’s historic city
https://www.foxlanebooks.co.uk/product-page/cuisines-of-odesa
Love,
Thom
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Hello!
Something a little different this weekend instead of a recipe...
On today's episode, I'm talking about the recent ancient roman tasting event I went at the Hellenic and Roman Library in Senate House in central London.
I'm discussing the menu that was served by Sally Grainger a prominent food archaeologist specialising in ancient Mediterranean cooking and ingredients. She also talked about her research all these years about Garum and Silphium two of the most well known but equally misunderstood ingredients of the ancient Greek and Roman table.
Overall in my opinion and Sam's opinion the food was tasty and the audience/guests all seem to enjoy it and those who had a negative opinion about ancient food have changed their minds! From a room of 50 or so attendees I think only three or so weren't keen in the tastes of the food.
Anyway it was fascinating and I hope I'll get the chance to interview Sally for this podcast soon!
Love & Garum
The Delicious Legacy
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Hello!
This is part two of my conversation with the fantastic Anna Ansari about her book "Silk Roads" and the food of Central Asia.
From Baku to Beijing!
Origins, trade routes, influences, and what is the connecting thread behind it all?
Plus a lot of personal stories, especially with melon! Personal dramas of melon!
Find out more, here!
You can buy Anna's book from my affiliate link at bookshop.org:
https://uk.bookshop.org/a/17049/9780241694374
Enjoy!
Thom & The Delicious Legacy
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Hello!
Your recipe of the week on a Saturday is out!
Thessaly. The flat and fertile land of Central Greece, famed since ancient times for their horses and cavalry that provided the strategic support for Alexander The Great's campaign on his conquest of the Persian Empire.
Our task today -and recipe from the region- will be a lot easier than conquering a continent and subduing the world's mightiest empire! We just need to cook this delicious dish and eat it with family or friends.
Let's find out how to make it, and the ingredients!
Bon Appetit!
Music by Miltos Boumis
Enjoy,
Thom & The Delicious Legacy
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Melons. Spinach. Sheep tail fat.
Spices. Bazaars. Enough tales to tantalise even the most incurious mind!
Hello my curious archaeogastronomers!
A new episode is here for your enjoyment!
This time I have the great honour to have the fantastic Anna Ansari as my guest.
We talk all about food, history and cultures of the cultures in Central Asia aka "Silk Roads" and her own personal story.
I hope you'll enjoy this fantastic epic adventure!
You can find Anna here on her website:
https://www.annaansari.com/about
And Instagram:
https://www.instagram.com/thisplacetastesdelicious/?hl=en
You can buy Anna's book from my affiliate link at bookshop.org:
https://uk.bookshop.org/a/17049/9780241694374
Lots of love
Thom
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Hello!
Today's recipe on a Saturday is Salt Cod Dolmades with tomatoey avgolemono (egg lemon) sauce:
A Delicious Peloponnesian recipe for the winter times.
In the interior of the Peloponnese, where fresh fish was rare dried fish such as cod became staple.
Enjoy!
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Hello my curious archaeogastronomers!
A brand new episode is out, and it's all about the long history of fermented dairy foodstuffs from the vast regions of Central Asia.
Fermented dairy products from Central Asia have been to space! Resilient and nutritious, and good for the bronze age and the space age, are truly interstellar travelers of our civilization!
We all know yoghurt and kefir but have you heard of kumis, chortan, gooroot?
For this reason I 've employed the expertise and knowledge of Dr Simi Rezai Ghassemi, to tell me all about the amazing, uknown, and life giving fermented dairy products of Central Asia countries, from Azerbaijan, to Iran, all the way to Mongolian steppe!
The 4000 year old mummified remains of a woman known as "The Beauty of Xiaohe" have fermented dairy (kefir? cheese?) as necklace. A seemingly unbroken tradition of drying and preserving dairy for the long harsh environments of Central Asia since time immemorial...So who indeed invented the first kefir? This side of Caucasus or the desserts of China?
All the above and much more on today's episode!
More about the mummies found in Tarim Basin:
https://www.penn.museum/sites/expedition/ancient-mummies-of-the-tarim-basin/
Find out more about Dr Simi below:
Web: https://simiskitchenblog.wordpress.com
Substack: https://srezaighassemi.substack.com
Intagram: https://www.instagram.com/simiskitchen/
Equinox: https://equinoxpub.com/projects/fermented-dairy-of-central-asia
From bookshop.org:
https://uk.bookshop.org/a/17049/9781800507029
Anyway enjoy our fascinating chat here!
Love,
Thom & The Delicious Legacy
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Hello!
New recipe of the week is out!
This one is called "Fasolakia Yahni" and it's a classic of the "lathera" family of dishes, usually vegetarian. The name means "oily" aka cooked in lots of great Greek extra virgin olive oil!
With music from Miltos Boumis.
Enjoy!
Love
Thom
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Hello!
Brand new episode is out and I'm excited about it!
World fermentation day was on February 1st, just three days ago.
And what better way to celebrate with two amazing inventions of humankind?
Is miso the most astounding transformation in the world of fermentation?
From ancient Chinese meat and fish based pastes to Buddihst monks taking the craft to Japan the story of Miso and Soy Sauce has a long long at least three thousand year old history!
Ok, enjoy today's episode!
Some links:
Excellent traditional soy sauce maker:
https://kaneyoshi.co/english/
Kioke Shoyu Brewers Revival Youtube channel:
https://www.youtube.com/watch?v=K72eethJuU8&list=PLkakkeid1iaj55xr57PzNV-w7uKDLE-Eb&index=1
https://kioke.jp/en4-brewers
My links/ recommendations for the week:Aubergines Braised With Trahana | My Greek Table with Diane Kochilas:
https://www.youtube.com/watch?v=N5ni0hu7UDQ
Greek Farms | Apaki & Syglino: Taste Greece’s Tradition:
https://www.youtube.com/watch?v=dinXaNT2LlM
How Extra-Virgin Olive Oil Is Made In Greece | Regional Eats | Food Insider:
https://www.youtube.com/watch?v=l4GrYUUcQG0
Sources:
https://archive.org/details/bookofmisosavory0000shur_j6b4/page/20/mode/2up
https://www.theguardian.com/world/2025/may/21/without-time-there-is-no-flavour-a-south-korean-grand-master-on-the-art-of-the-perfect-soy-sauce
The Noma Guide to Fermentation: Rene Redzepi & David Zilber
Enjoy!
Thom
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Hello!
What happened in Paris in 1669 that ushered the fashion of Coffee in France?
What's the popular myth of the introduction of coffee in Europe and the cafe culture that has to do with the siege of Vienna?
And how an Ethiopian goat herd named Kaldi is credited with the discovery of coffee?
All this and more, exploring the long history of coffee and it's myths from the Cloud forests of Ethiopian highlands to the deserts of Arabia and beyond on this episode!
Enjoy!
Sources and Credits for this episode:
Books:
-A people's history of coffee and cafés by Biderman, Bob
-The devil's cup : coffee, the driving force in history by Allen, Stewart Lee
https://insidearabia.com/coffee-the-lost-treasure-of-yemen/
And podcasts that deal with the subject in much more detail:
A History of Coffee:
https://www.spreaker.com/user/filterstories/episode-1-draft-8-ahoc-channel
Original Music by Pavlos Kapralos & Miltos Boumis
Motion Array Music:
-UNCOVERING THE TRUTH A Rhian Talisein Sheehan Karl Solve Steven
-Ashot Danielyan - Above The Long Desert
- Arabia- Spirit of Oman
-EMilarMusic&Audio_Shattered_Stone
That's it!
Now go and listen to the episode!
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Hello!
New recipe of the week for you!
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Hello my curious archaeogastronomers!
New episode is out for your delight!
An interview with food writer Cathy Erway about the foodways and dishes from the beautiful island of Taiwan!
You can buy Cathy's book here:
https://uk.bookshop.org/a/17049/9780544303010
Recommendations for the week:
The Library of Ancient Wisdom by Selena Wisnom
https://www.penguin.co.uk/books/443027/the-library-of-ancient-wisdom-by-wisnom-selena/9780241519639
The Ottoman History Podcast:
https://www.ottomanhistorypodcast.com/
The Hungry Historians podcast:
https://open.spotify.com/show/2dd70WM8rXd2rMKepkbjwu
Enjoy!
Love
Thom & The Delicious Legacy
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Hello!
Your recipe of the week on a Saturday is out! And what better dish than a Greek Sunday favourite?
Izmir, Smyrni or Smyrna:
One city, three names, a shared history of three thousand years! Being “born” in such a place, in the crossroads of trade, our recipe for “Soutzoukakia Smyrneika” or Izmir kofte encompasses spices valuable for trade and meat and ideas from East and West. And thus making a syncretic dish, delicious, luxurious and celebratory.
Enjoy!
Thom
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Hello!
Rhodes is a rich history island with a lush landscape and an illustrious past.
After the fall of Acre in 1291 CE, the Knights Hospitaller last stronghold in the East Med for the next two centuries was the island of Rhodes.
Rhodes is the biggest island of the Dodecanese complex, and place of trade in the eastern Mediterranean for more than three thousand years!
What is 'Souma', and 'Melekounia'? And how do the Rhodians use cyclamen in their cooking?
Let's find out about here food here!
Enjoy!
Thom
The Delicious Legacy Podcast
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Hello!
Happy weekend.
Here's our recipe of the week;
A Christmas pork stew from the island of Lesvos! I cannot quite shake away the Christmas feeling...!
Enjoy!
The Delicious Legacy
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Hello! New episode for all my hungry archaeogastronomers!
In Act 2, Scene 2 of the Merry Wives of Windsor Frank Ford says:
‘I will rather trust a Fleming with my butter, Parson Hugh the Welshman with my cheese, an Irishman with my aqua-vitae bottle, or a thief to walk my ambling gelding, than my wife with herself.’
Why do certain nationalities have close associations with certain foods? And what does this tell us about early modern English attitudes to foreigners? Was this something common across all strata of society?
One of the ways to explore these attitudes is to look at how foreigners are represented in plays particularly when it comes to food. I spoke to food historian and fellow podcaster Sam Bilton about this. Sam has recently released a cookbook called Much Ado About Cooking which looks at the food references in Shakespeare’s play.
Buy Sam's book here:
https://uk.bookshop.org/a/17049/9781035427680
On this episode then the above questions and a lot more regarding kitchen technology and implements of the time, measurements and terminology in the 16th Century, best recipes and dishes are answered. So join us onto another adventure through food and history!
Enjoy!
The Delicious Legacy
Recommendations of the week:
The UK Will Soon Be Home To The Largest Oyster Reef In Europe – As Four Million Oysters Are Being Dropped Into The North Sea As Part Of A Restoration Project To Help Restore Marine Ecosystems And Clean Water:
https://secretldn.com/uk-home-to-largest-oyster-reef-in-europe-norfolk-coast-restoration-project/#google_vignette
The importance of being malted: making malt and malt sugars from cereals in the Palaeolithic.
https://merryn.dineley.com/2025/12/the-importance-of-being-malted-making.html?m=1
The Meaning of Borsch:
https://open.spotify.com/episode/1ne63nGnDvTYgT2OFiayzf?si=c0b1449fe848458b
Love
Thom & The Delicious Legacy
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Hello!
Your recipe of the week is out!
Recommendations of the week:
Sarcophagus found at Church of St. Nicholas could be the tomb of “Santa Claus”:
https://www.heritagedaily.com/2024/12/sarcophagus-found-at-church-of-st-nicholas-could-be-the-tomb-of-santa-claus/154084
Roman occupation of Britain damaged the population’s health:
https://www.newscientist.com/article/2508181-roman-occupation-of-britain-damaged-the-populations-health/
On contrarian history:
https://going-medieval.com/2025/11/25/on-contrarian-history/
Enjoy!
Much Love and Happy New Year to all!
The Delicious Legacy Podcast
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Hello!
Happy Christmas!
Here's your recipe of the week
this time from the beautiful Dodecanese island of Kalymnos!
Enjoy!
With music from Miltos Boumis
Love
Thom & The Delicious Legacy
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Hello my curious archeaogastronomers!
Who were the first beer makers? Why did they even made beer in the first place? Can we even find a Civilization to be the clear winner in this "race"? What's the word for beer in ancient Sumerian?
What role the priests and kings plaid in this? Who even drunk beer in the ancient Mesopotamian world? All this and many more questions were buzzing through my mind.
On today's episode I have as a guest the author of the book In The Land of Ninkasi: A History of Beer in Ancient Mesopotamia, Tate Paulette.
Tate’s book has recently won two awards:
Felicia A. Holton Book Award, Archaeological Institute of America
This award is given annually to a writer or writers who, through a major work of non-fiction, represents the importance and excitement of archaeology to the general public. The work should have broad public appeal and be written for an adult lay audience in a clear and engaging style. It should convey the excitement of archaeological discovery accurately and responsibly. It should be well-researched and provide new insight for the general public.
https://www.archaeological.org/2026-aia-awards-spotlight-felicia-a-holton-book-award/
And he also won the Nancy Lapp Popular Book Award, American Society of Overseas Research:
This award is presented to the author/editor of a book published in the last two years that offers a new synthesis of archaeological or textual evidence from the Ancient Near East and Eastern Mediterranean intended to reach an audience of scholars as well as students and the broader public.
https://www.asor.org/about-asor/honors-awards/previous-award-recipients/
Alright! Time for my delightful and interesting I hope recommendations for this week are the following:
Disco scallops:
Here’s a link:
https://www.discoscallops.co.uk/
A Spirit Never to Betray” before tequila and mescal there was another: David Lauer investigates the fate of a spiky ancient desert plant called sotol, and its alliance with generations of artisans who distil a fiery spirit from its heart.
https://dark-mountain.net/a-spirit-never-to-betray/
And finally the website https://www.ukrainer.net
A community and organisation that has been researching Ukraine and the Ukrainian context since 2016, telling stories to Ukrainian audiences and broadcasting them to the world in dozens of languages.
x
Enjoy!
Photo credits : Book Tate Paulette, Cuneiform Tablets Justin Kase Conder, Portrait Kathryn Grossman
Thom & The Delicious Legacy
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Hello!
Every Saturday in The Delicious Legacy podcast your freshest "stocking filler" recipe of the week is out!
This time I’m travelling to the delightful island of Ikaria in the Western Aegean sea!
With a simple one pot veg recipe!
If you want to know more about Ikaria, read my Patreon post here:
https://www.patreon.com/posts/ikaria-island-of-115744979
Music by Milts Boumis
Love,
The Delicious Legacy
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Hello!
New episode is out now!
Why England and by extension all of UK is so allotment "obsessed" ? What does it all mean?
Firstly, what is an allotment? When did it all started?
As someone who moved in UK many years ago, seeing this lovely spaces in cities filled me with a sense of serenity, and an air of quaint old school happiness lets say, they evoked something romantic and from long lost era. Of course over the years I learned a lot about why these exist; what purpose and role fulfil in the society and the soul of the nation.
Who has one, who are they owned and maintained by, and crucially why people still insist having? What is the source of their popularity?
Importantly, can one person/family feed themselves with produce from an allotment? Is there any point on doing so?
Anyway I hope you'll enjoy my little potted allotment history here alongside with the interview with author and gardener Kathy Slack and nature conservationist, environmentalist and wildlife presenter Dr Sean McCormack!
Kathy's Substack and Insta:
https://kathyslack.substack.com/
https://www.instagram.com/gluts_gluttony/
Sean's media:
https://drseanmccormack.com/
https://www.instagram.com/thatvetsean/
Get his lovely children's book about rewilding
https://www.thegreatbritishbookshop.co.uk/products/beaver-believerspos=1&sid=f9e160ecd&_ss=r
Links about allotments and London's city farms and gardens:
Calthorpe Community Garden:
https://www.calthorpecommunitygarden.org.uk/about-us
Sitopia Farm
https://sitopiafarm.com/pages/about-our-farm
Community veg boxes:
https://growingcommunities.org/
Love,
The Delicious Legacy
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Hello!
This is another episode in Greek, my little parallel series of getting some episodes out for Greek audience
This time I thought I'll release a part of my conversation with my grandmother- my yiayia- my father's mother.
From the mountainous north west Greece, her childhood up in the villages, where bandits and others where making life hard in the 1920's. Only a few years earlier this part of Greece was part of the Ottoman Empire.
A fascinating story of a troubled period for Greece, her story takes us from the 1920's to the end of WW2.
I recorded this about 17 years ago! It was 2009.
Enjoy
Thom
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Hello!
Your recipe of the week is here!
Every Saturday in The Delicious Legacy podcast
Enjoy!
Thom
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Hello!
Christmas is approaching!
Time for some recipes to inspire you in your Christmas cooking! (If you do cook of course! Otherwise, psssss, pass it on to your spouse!)
It's also the time the ‘Kalikanzaroi’ (goblins that live underground all year according to Greek folklore) are coming up to Earth to annoy humans. How do you distract them? What foods do they like?
So I've got a little treat for you, my curious and greedy gastronomers!
On this episode of The Delicious Legacy podcast, we are going to Greece, so aside from melomakarona, stuffed chicken with rice and chestnuts, or roast piglet, what else do we Greeks ate at Christmas past? What was on the festive table in Epirus, Crete, Mani, Thrace, or even Kastelorizo? Let's re-discover some of the older, regional, and nearly extinct dishes for all corners of the Hellenic world! What is "Patoudo"? What about the dish called 'baby Jesus's "swaddling clothes"? And "babo"? What is the dish called "Gold" from the remotest Greek island to the East?
These and much more on today's episode!
Listen now -on all platforms that you get your podcasts from- and share with friends, family, colleagues, and rate and review!
Enjoy!
x
The Delicious Legacy
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Hello!
On this classic episode from the archives of The Delicious Legacy I decided to include some ten minute of extra content from my interview with Farrell and I have remastered the audio as it was a bit dodgy the last time round. Hope it's more pleasant and easier to listen now!
I'm very excited about this episode! Farrell Monaco is a culinary & experimental archaeologist, and bread-baking addict! Especially of the ancient Greco-Roman variety...So what better person to chat about the ancient cuisine? And it's a very thought-provoking and thoughtful. Who were the people (and the animals!) who did the hard work?
Currently in California -where she was when we spoke online- but mostly researching in Pompeii, Herculaneum and Ostia about ancient Greco-Roman breadways.
More info on bread from Pompeii by Farrell Monaco:
https://www.bbc.com/travel/article/20230629-adoreum-the-newly-discovered-flatbread-fresco-of-pompeii
https://www.bbc.com/travel/article/20230406-arculata-the-bread-that-survived-pompeii
Apuleius and The Golden Ass:
https://en.wikipedia.org/wiki/The_Golden_Ass
Etruscan Tarquinian Tombs:
https://tarquiniaturismo.com/tomb-of-the-triclinium/?lang=en
Farrell's website and blog:
https://tavolamediterranea.com/
Music by Pavlos Kapralos
Enjoy!
Thom & The Delicious Legacy
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Hello! New episode is out and I couldn’t be more excited about it!
I've interviewed cookbook author Emiko Davies about her latest book "The Japanese Pantry" which came out in October this year.
Emiko shares stories of her travels off the beaten track to meet the makers and pay homage to ancient traditions that have been around for centuries. Ingredients, dishes and recipes that are lost in the mists of time, and rare foods that might be lost forever!
How do you make sake and rice vinegar? What are the sake lees and how do we use it? What is the rare delicacy of Yubeshi?
We will explore the key ingredients of Japanese cuisine and on top of this, we will take a deep dive some unknown ingredients and dishes from all over the Japanese archipelago.
You can follow the pensioner, mountain tea farmers who farmed at 1000 feet above sea level deep inside a forest, on Instagram at @nakaichamurai
Enjoy!
Thom & The Delicious Legacy
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Hello!
This episode is in Greek and it's the translation of the episode I recorded a couple of months ago with the food writer Olia Hercules about Ukrainian Food and Culture! The original episode can be found here:
https://shows.acast.com/the-delicious-legacy/episodes/ukrainian-food-culture-with-olia-hercules
Γεια σας! Το σημερινό επεισόδιο είναι μια συνέντευξη με την Ουκρανη συγγραφέα και σεφ Ολια Χερκουλες, που θα μας πει για την παραδοσιακή κουζίνα της Ουκρανίας, και τα φαγητά αλλά και τιε επιρροές από τους γείτονες λαούς μέσα στον χρόνο.
Μιλήσαμε επί της ευκαιρίας του καινούργιου της βιβλίου, με τίτλο Strong Roots: "Μια Ουκρανική Οικογένεια Ιστορία δια μέσου πολέμου, εξορίας και ελπίδας"
Μπορείτε να βρείτε αυτό αλλά και όλα τα βιβλία της εδώ: https://oliahercules.com/books
Ευχαριστώ για την ακρόαση. Μέχρι την επόμενη φορά, ας είμαστε δυνατοί γεροί και γεμάτη κουράγιο και ελπίδα.
Η μουσική είναι του Παύλου Καπράλου
Με εκτίμηση,
The Delicious Legacy
Thom Ntinas
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Hello!
A newly updated episode about Silphium! Or Asafoeitida? I was inspired by History Hit's newly released documentary with Dan Snow called Ancient Adventures: Libya where the team went to explore extraordinary Greek and Roman sites, centred around one of the greatest cities of the ancient world, Cyrene.
So I thought it is time to talk again with more updates about silphium and with recipes and tasting by me here!
What do we know of the ancient silphium? What do the authors say it tastes? And when was the last time that it was mentioned in texts?
Plus the relationship with it's eastern cousin asafoetida and its use in Indian cuisine!
Enjoy!
With the voice over by Mark Knight
and music by Pavlos Kapralos
Love,
Thom & The Delicious Legacy
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Hello!
This episode is in Greek language for Greek audience!
It was released on Wednesday in English for the rest of you!
Καλημερα!
Το καινουργιο επεισοδιο, της εκπομπης μας, στα Ελληνικα για το κοινο στην Ελλαδα!
Προβάλλουμε λοιπόν, δίνουμε για λίγο τα φώτα της δημοσιότητας στους Έλληνες Σεφ του εξωτερικού!
Να δουμε την εμπειρια τους και την σχεση τους με το Ελληνικο φαγητο και πως εξελίσσεται εκτος Ελλαδος! Τι επιρροές φερνουν στα πιάτα και ποια η ανταποκριση των κατοικων της καθε χωρας στην Ελληνικη κουζινα?
Ακουστε λοιπον το πρωτο επεισοδιο της σειρας μας στα Ελληνικα!
Θωμάς
The Delicious Legacy
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Hello!
New episode of the podcast is out. This is part of a little bonus season I'll be occasionally releasing; in between the regular episodes of the podcast!
Here we will be talking with Greek chefs abroad,-that's outside Greece- who cook, work and live in different places, and promote the Greek cuisine in their own way.
What are their dreams? How's Greek food perceived outside Greece in their perspective countries, and do they feel as ambassadors for Greece and her gastronomy?
What are the most embarrassing aspects of Greek food abroad? And how is the national cuisine in the places that they live? Who does what best?
Today for the first episode of this series I' m chatting to chef Aino Mavrogiannaki; a Greek-Finnish chef who lives and works in Helsinki, but who's is from Crete as well, and grew in New York too!
Let's find out!
Love,
Thom
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Hello my curious archaeogastronomers!
This week's subject is a little bit darker than normal.
My reason for doing an episode is that this time of the year, specifically near 28th of October, is that is when traditionally in Greece the commemoration and celebration of liberation from Nazis occupation is celebrated. I wanted to examine the role of the famine in the modern Greek psyche a little.
World War 2 was brutal for the Greek people; Greece as country suffered under the triple occupation of Nazi Germany, Fascist Italy and Bulgaria.
Roughly 10% of the pre war population perished. A civil war that lasted 4 years ensued after liberation in 1944. Greece lay in ruins. Whoever could, in the 50's immigrated in USA, Australia and Germany to find a better luck.
The after effects of the devastation and the great famine of WW2 were felt till recently. The grandmas talk about it, it has passed in the language and in the way people saw food in the subsequent decades.
Listen to BBC's Witness History short episode:
https://www.bbc.co.uk/sounds/play/w3ct3c59
Recommended reading:
Famine and death in occupied Greece, 1941-1944: By Violetta Hionidou · 2006
The German Occupation Recipes:
https://metabook.gr/books/oi-sintaghes-tis-katokhis-natalia-samara-gkaitlikh-20132
Much Love,
Thom & The Delicious Legacy
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Hello!
New episode is out for your delectable delight!
Thessaloniki is located in Northern Greece in the region of Macedonia, and has a long, long history, being established in 315 BCE by king Cassander to honour his wife, the half-sister of Alexander the Great, Thessalonike. Today is the second largest and most important city in Greece.
As a major port, with access to the Mediterranean, and half way to Constantinople it thrived for centuries, being an important hub for trade and culture from all over the Balkan peninsula, and beyond.
It was also home to a thriving Jewish community for roughly 500 years; the Sephardic Jews.In the beginning of the 20th century they accounted for more than half of the total population of the city.
As a result, Thessalonica’s food culture is a heady mix of influences from all across Greece, Balkans, and Turkey with amazing food, and rightly is considered by many the food capital of Greece.
On today's episode, I have the honour to have as my guest Meni Valle, Greek-Australian cook and author, all about the best gastronomic destination in Greece, the city of Thessaloniki!!!
In Valle’s new book, Thessaloniki: And the Many Kitchens of Northern Greece, published by Hardie Grant, she turns her focus to the diverse and historically rich cuisine of Greece’s second-largest city.
Well, enjoy our discussion!
https://www.menivalle.com.au/
Her new book Thessaloniki is released soon in UK.
https://www.amazon.co.uk/Thessaloniki-Many-Kitchens-Northern-Greece/dp/1761450980
My food cultural / historical recommendations for the week include:
Dr Roderick Bailey: The British Experience of the Great Fire of Thessaloniki of 1917
https://www.youtube.com/watch?v=HUMh1RoqKiw
Culina vetus
Freezing and Salting Pork:
https://www.culina-vetus.de/2025/09/30/freezing-and-salting-pork/
PopChop - Future Food Culture
https://popchop.at/
Building Blocks: Greek Whole Grain Tahini, and the Artisans Behind It
https://culinarybackstreets.com/stories/athens/building-blocks-37
Music on this episode -as ever- by Pavlos Kapralos
Enjoy!
Love,
Thom & The Delicious Legacy
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Hello, and welcome to part two of my discussion about Balkan Food with the incredible Irina Janakievska!
On this second part of our discussion -we pick up from where we left- we talk about the top five must try dishes of the region, that anyone who loves food should try. Foods from the heart of the Balkans.
Such as cevapi, ajvar, dolma/ sarma, bourek, and tres leches revani! Yes....Lets find out why....
I'm interviewing the award winning (James Beard awards on the International Category) and writer and recipe developer Irina Janakievska, author of the book "The Balkan Kitchen, Recipes and Stories from the Heart of the Balkans". She has also won the British Library Food Season Narrative Cookery Book Award (2025) and a Special Award at the Gourmand World Cookbook Awards (2024).
The bookwas shortlisted for the Jane Grigson Trust Award (2023) and the Fortnum & Mason Debut Cookery Book Award (2025).
She has featured on BBC Woman's Hour, BBC Radio London and Times Radio discussing Balkan cuisine. She lives in south London with her husband and young son, cooking, researching and writing about Balkan history, food culture and culinary traditions, and where I went to chat about all things Balkan. plus tasting some delicious traditional home made specialities!
Photo Credit is The Balkan Kitchen (Quadrille, 2024), Copyright for photos Liz Seabrook.
Enjoy!
Thom & The Delicious Legacy
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Hello!
New episode is out for all of you my darling archaeogastronomers!
This time, I'm going back to my troubled neighbourhood of the Balkans! I'm interviewing the award winning (James Beard awards on the International Category) writer and recipe developer Irina Janakievska, author of the book "The Balkan Kitchen, Recipes and Stories from the Heart of the Balkans". The bookwas shortlisted for the Jane Grigson Trust Award (2023) and the Fortnum & Mason Debut Cookery Book Award (2025), a British Library Food Season Narrative Cookery Book Award (2025) and a Special Award at the Gourmand World Cookbook Awards (2024). She has featured on BBC Woman's Hour, BBC Radio London and Times Radio discussing Balkan cuisine. She lives in south London with her husband and young son, cooking, researching and writing about Balkan history, food culture and culinary traditions, and where I went to chat about all things Balkan. plus tasting some delicious traditional home made specialties!
We had so much fun and so many things to say, being neighbours and all, that I had to split this episode in to two parts for you! Next week will have Part two!
How many people used "Balkanisation" as a negative concept though the ages?
Well we are trying today to bring a bit of a balance and talk about about the delightful and delicious common and unique dishes we have throughout this historic, varied and rich part of europe! A crossroad of civilisations for millennia and place with mountains, sea, plateaus and fertile valleys!
Irina is the author of the book The Balkan Kitchen (Quadrille, 2024) which you can purchase now here:
https://www.foyles.co.uk/book/the-balkan-kitchen/irina-janakievska/9781784886851
You can find more about her and her recipes and story here:
http://balkankitchen.co.uk/
Photo Credit is The Balkan Kitchen (Quadrille, 2024), Copyright for photos Liz Seabrook.
Enjoy!
Much love,
Thom & The Delicious Legacy
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What is it to lose a paradise? How do you square the feeling of deep loss for a place?
Welcome to the newest episode of The Delicious Legacy!
Strong Roots, is the memoir of Olia Hercules, food writer, cook, activist amongst many other things.
The book is an ode to the land, to ideas of home and belonging, and to family stories and recipes passed down the generations.
Here we talk about the land, the produce, the culinary treasures of Ukrainian people and their unique foods, a mixture of many people and religions living in the rich bountiful land of Ukraine. Of course war, dispossession, hunger and exiled are part and parcel of the story of Ukraine. For Ukrainians worry is a national pastime. And fermentation is in their DNA. Preservation, is part and parcel of their survival.
Olia is the author of Mamushka, Summer Kitchens, Kaukasis: The Cookbook, Home Food and of course Strong Roots.
You can get a copy of Strong Roots here:
https://www.waterstones.com/book/strong-roots/olia-hercules/9781526662927
Who is Taras Shevchenko:
https://shevchenko.ca/taras-shevchenko/biography/
https://en.wikipedia.org/wiki/Legacy_of_Taras_Shevchenko
Recommendation of the week:
https://ruby-tandoh.medium.com/empire-of-seeds-ee4308a529c4
Music by Pavlos Kapralos
Enjoy!
Thom & The Delicious Legacy
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* Reminder: The first ever FOOD HISTORY FESTIVAL is happening on the 18th of October and it's all online! Get your tickets here:
https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2025-tickets-1490885802569?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdss
It's going to be a fantastic day with many excellent food historian guests, and of course my fellow Serve It Forth members, food historians, Dr Neil Buttery, Dr Alessandra Pino and Sam Bilton!
Join us for a day of historical dishes, cocktails and recipes! *
Famously, Diodorus Siculus the Greek geographer said for Britain:
"It is the home of men who are complete savages and lead a miserable existence because of the cold; and therefore, in my opinion, the northern limit of our inhabited world is to be placed there"
But nevertheless the Romans went and conquered it and made it part of the Roman Empire for nearly four hundred years.
The stereotypes even then two thousand years abound:
"Those near the coast in Kent may be more civilised, but in the interior they do not cultivate the land but share their wives with family members, live on milk and meat, and wear the skins of animals."
Horace wrote.
Diodorus continues: "The numerous population of natives, he says, live in thatched cottages, store their grain in subterranean caches and bake bread from it. They are "of simple manners" (ēthesin haplous) and are content with plain fare..."
But beyond this, there was a thriving Celtic and British Roman culture that existed. The local foods and customs and rich pasture for animals helped the invading Romans create a rich culinary legacy, based on many imported foods from across the empire and introduced numerous plants and animals to Britain that since became native to the land, from humble leek to plums to rabbits and pheasants.
So on this episode together with fellow chef and podcaster Lewis Bassett (The Full English) we sat down to chat and explore the legacy of Rome in the British Isles, through food, culinary pathways and how this intertwines with class and politics to our modern age!
Join us and let's find out what did the Roman-British table and pantry had to offer!
Music by Pavlos Kapralos.
Enjoy!
Love,
The Delicious Legacy
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Hello!
Part two of a catalogue of ingredients that ancient Greeks around the Med ate, how they ate it and what can we learn from it today?
Recommendations for this week include:
Ruby Tandoh, in the New Yorker: Inside the World of “The Great British Bake Off”
https://www.newyorker.com/magazine/2025/09/01/inside-the-world-of-the-great-british-bake-off?utm_brand=tny&utm_mailing=TNY_FoodScene_090625&bxid=64ff2d52fff4462db5008e05&cndid=&hasha=a497a3041ea22b49ac020aa705c07fe1&hashb=9070ee59934b5363ceb4666efcad5b0eff3581b1&hashc=fb91fd7a11300ca6d1ccf6b3ca417c8cbe677ee45325b6d1e26ab60759584734&esrc=subscribe-page&mbid=mbid%3DCRMNYR012019
The Food That Made Us Human
A three part story on how biodiversity gave early humans in South Africa the tools to survive extinction.
https://newworlder.substack.com/p/the-food-that-made-us-human?r=tjeew&triedRedirect=true
An immovable feast? How Dalston fishmongers took on the City of London:
https://www.the-londoner.co.uk/an-immovable-feast-how-dalston-fishmongers-took-on-the-city-of-london/
Enjoy!
x
Thom
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Hello,
Here’s a quick special bonus episode for you – the lowdown on the Serve it Forth Food History Festival 2025 sponsored by the excellent Netherton Foundry.
My fellow festival coordinators Sam Bilton, Thomas Ntinas and Alessandra Pino and I are here to tell you more about it: how the day will work, what the sessions will be like, the topics and the guests – including guest Tom Parker Bowles.
We have a brief discussion about our own interests and how we all got into food history. We also talk about our biggest/most embarrassing disasters.
Join us for Serve it Forth Food History Festival 2025 for a fantastic day of discussion, chat and learning about food history and traditions.
Date and time:
Saturday, October 18 · 10:30am - 4:30pm GMT+1
Get your tickets with a 25% discount here:
https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2025-tickets-1490885802569?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdsshcopyurl
Love,
Thom & The Delicious Legacy
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Hellooooo!!!!
Today's episode is an elegy for fava beans!
Soup, pottage, gruel, mash...Under many guises, pulses, and especially the ones from the genus Lathyrus, such as Pisum sativum have been eaten in the ancient Greek World since time immemorial...
From Neolithic remains to modern Greek table, fava beans and peas, all these delicious pods of the genus Lathyrus have been cultivated and eaten in the Hellenic lands for thousands upon thousands of years!
What did the ancient Greeks thought of the peas / yellow split peas? Where was the bastions of their cultivation? And how to cook it?
Let's find out on today's episode about this amazing legume, that kept the Greeks alive for centuries!
And why the Santorini Fava tastes just so so delicious?
Also, this week's recommendations are the following:
Odeuropa with William Tullett, by Around The Table podcast:
https://recipes.hypotheses.org/23317
https://odeuropa.eu/
The blog cooking in the archives, rarecooking.com
Bon Appetit, Your Majesty: a talented chef travels to Joseon era korea and meets a tyrant king. Her modern dishes captivate his palate but challenges await her.
https://www.imdb.com/title/tt37600136/
You can listen to the podcast on YouTube too:
https://youtu.be/xlMe4Zm_1nU
Music by Pavlos Kapralos
Enjoy!
Thom & The Delicious Legacy
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Hello!
New episode is out!
Firstly, remember my news? Our first and possibly only food history festival is happening this year! October 18th , Saturday all day, and of course online! So you can all attend virtually! Get your tickets at eventbrite at serve it forth food history festival. It’s going to be an amazing day, with some fantastic guests, and of course my three fellow food historians, Alessandra Pino, Sam Bilton and Neil Buttery!
Tickets here, with 25% discount!
https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2025-tickets-1490885802569?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdsshcopyurl
But let's go back to our adventure!
There’s a vast, uninhabited desert, a huge continental mass than no humans colonised…. A desolate, white, freezing cold land mass, with millions of penguins and seals but no human beings, no permanent settlement by our species, not unless one counts the scientific stations established in the mid of the last century or so.
The Arctic was inhabited for many centuries before the Vikings ventured to Greenland. These people survived and thrived even on occasion! Of course the Antarctic is so much more extreme than the Arctic. And so far and isolated from any other place. But explorers, navigators, and sailors from European Colonial powers who were brave enough, curious enough and driven by some bizarre desire to be the first to reach the south pole or explore the continent from one end to the other, these humans had to learn how to first survive in these extreme, inhuman conditions! And learn, copy, improvise and improve from societies and nations who lived in similar conditions…These adventurers needed to survive for months, many many months on end on ice! Perhaps without ever reaching for outside help. And of course food is paramount!
Some links about stuff on this episode:
How does kiviaq taste like?
https://www.youtube.com/watch?v=DhPCJOaE4ZM&t=132s
Indigenous fish techniques from Canada's First Nations:
https://www.youtube.com/watch?v=6li84mjUZT8
Kerguelen cabbage:
https://www.britannica.com/plant/Kerguelen-cabbage
Macquarie Island cabbage:
https://en.wikipedia.org/wiki/Azorella_polaris
The Flora, Vegetation, and Soils of Macquarie Island:
https://www.google.co.uk/books/edition/The_Flora_Vegetation_and_Soils_of_Macqua/fEtEAAAAYAAJ?hl=en
Music by Pavlos Kapralos
Much love,
Thom & The Delicious Legacy Podcast
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Hello!
Welcome to Season 7 of The Delicious Legacy!
A New episode for you my dear archaeogastronomers!
I had a fab time discussing with Christopher Beckman all things anchovies, in the West -well, the Western Europe and US- but also how far back our relationship with this small fish goes, how it has changed over the millennia and what does it tell about us?
Seneca, the Stoic philosopher, found them repulsive. Horace was pithier: “They stink.”
My Greek friends, and my family, all enjoy them in various forms, fresh and fried, in vinegar and oil, or in salt, with ouzo or raki!
I hope you'll enjoy this, as much as we did! I want to add the book is fantastic read which was dare I say a little unexpected!
Get a copy of the book here:
https://www.hurstpublishers.com/book/a-twist-in-the-tail/
Much love,
Thom & The Delicious Legacy
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Hello!
Excited to announce the inaugural Serve it Forth Food History Festival! Serve It Forth is a new festival devoted to food & drink history curated by Sam Bilton, Neil Buttery, Thom Ntinas & Alessandra Pino.
Join us for Serve it Forth Food History Festival 2025 for a fantastic day of discussion, chat and learning about food history and traditions by getting your tickets here:
https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2025-tickets-1490885802569?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdsshcopyurl
Find out more:
https://linktr.ee/serveitforthfest
See you soon for another archaeogastronomical adventure!
Thom & The Delicious Legacy
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* Tickets for the Serve It Forth Food History Festival now available to buy with a 25% discount here:
https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2025-tickets-1490885802569?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdsshcopyurl *
Hello my hungry archaeogastronomers!
Hope your summer is going well!
Here's another fantastic episode from the archives of The Delicious Legacy, 'Recipe Books Buried Under the Sand' where I unfold the exciting discovery of the Oxyrhynchus Papyri in the late 19th century by Grenfell and Hunt.
No one thought that these papyri -found in an ancient rubbish damp nonetheless- will unveil long lost classical literature and this was all very exciting!
In recent decades though, another area became the focus of the papyrologists and translators. The private and personal correspondence between the inhabitants of the city. Letters of love, desire, wishes and taxes, contracts plus lists all where made the focus of archaeologists. In them we have also discovered tiny tantalising morsels of ancient recipes, from famous chef of Antiquity, of the Classical Greek world.
What were their recipes, and what do they tell us about the people of ancient Hellenistic Egypt as well as their food, tastes and can we cook them today?
Let's find out on today episode!
Listen here.
Music by Pavlos Karpalos
Love,
Thom & The Delicious Legacy Podcast
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Exciting news announcement!
The first Serve it Forth Food History Festival will take place on Saturday 18th of October 2025.
Together with my food historians friends Dr Neil Buttery, Dr Alessandra Pino and Sam Bilton we have planned an exciting virtual day for you with talks inspired from past dinners, tables and places.
Join us by purchasing your tickets with 25% discount here: https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2025-tickets-1490885802569?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdsshcopyurl
More info on our website here:
https://serveitforthfest.wixsite.com/info
Hello!
Welcome back to another archaeogastronomical adventure!
On today's episode my guest is the author of the critically acclaimed books "Scoff" and "Stuffed" and part time food historian Pen Vogler, and she is taking us to an exciting journey through the history of breakfast in UK.
What was the first breakfast? When did we start eating it? Why? And how different is breakfast through different social classes?
Join me through this exciting journey with Pen Vogler!
You can get Pen's books here:
https://www.waterstones.com/book/scoff/pen-vogler/9781786496492
Enjoy!
The Delicious Legacy
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Hello!
I'm excited to tell you that I am part of the Serve It Forth Food History Festival together with food historians Dr Neil Buttery, Sam Bilton and Alessandra Pino!
Together we will be live and online only, on Saturday 18th of October 2025 for our very first food history festival! Stay tuned with news about the subjects we will cover, our fantastic guests and ticket info! Subscribe to our mailing list here: https://mailchi.mp/625319c96f80/serve-it-forth-food-history-festival
You can also find us on Instagram and Bluesky
https://www.instagram.com/serveitforthfest/
https://bsky.app/profile/serveitforthfest.bsky.social
OK today's episode is from the archives, and it's all about my interview with Culinary Historian Ursula Janssen.
A fascinating chat with archaeologist, culinary historian and historical cookbook author Ursula Janssen!
An all around brilliant talented human being then, that her passion is history and transmitting this through her ancient cooking!
Garum made of Barley. From middle east. In the Arab times.
Food of of Mesopotamia and Biblical Times.
The Arabic influence in European medieval cuisine.
And much more...!
Find some of her ancient recipes interpretation here:
https://www.youtube.com/@Ursulashistoricalrecipes
and all about the Trullo Cicerone experience here:
https://trullocicerone.com/
Happy listening!
The Delicious Legacy
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** Sponsor The Delicious Legacy Podcast on KO-FI by visiting https://ko-fi.com/thedeliciouslegacypodcast ***
She is a giant of the Spanish Food and Wine movement.... She probably single-handedly brought Basque Cuisine in the limelight of the English Speaking world...
María José Sevilla has worked for many years in the field of Food and Wine. She is a cook, a writer and a broadcaster who has been at the centre of the discovery of Spanish cuisine by chefs and food writers throughout the world.
Who best then, to tell me all about the long history of Spanish food and cuisine other than her?
We caught up into a chat in her home, discussing her new book "Delicioso: A History of Food in Spain" which you can order here:
https://reaktionbooks.co.uk/work/delicioso
This is the first book in English to trace the history of the food of Spain from antiquity to the present day.
From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skilfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.
Enjoy!
Thom & The Delicious Legacy
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* TW ** THIS EPISODE DEALS WITH DEATH, VIOLENCE AND THEMES OF WAR THAT SOME PEOPLE MIGHT FIND UPSETTING!!! **
Hello,
New episode is out.
I hope you have a listen to a rather longer episode than normal, and please let me know your thoughts!
Some Palestinian Dishes: Maqluba, Musakhan, Ka’ak, Maamoul, Knafeh
Cookbooks by Palestinian authors or about Palestinian food that Angela Zaher Recommends.
Bethlehem by Fadi Kattan
https://www.waterstones.com/book/bethlehem/fadi-kattan/9781958417287
Falastin by Sami Tamimi (and also Boustany)
https://www.sami-tamimi.com/cookbooks/falastin
Yasmin Khan: Zaitoun: Recipes and Stories from the Palestinian Kitchen
https://www.amazon.co.uk/Zaitoun-Recipes-Stories-Palestinian-Kitchen/dp/1408883848
aitoun-Recipes-Stories-Palestinian-Kitchen/dp/1408883848
Joudie Kalla: Palestine on A Plate:
https://www.palestineonaplate.com/
Thank you, much love and see you on the flip side!
Thom & The Delicious Legacy
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Hello!
It's heating up this summer!
And what better way to cool down other than learning about the history of ice cream and sorbets?!
Resources and further reading:
"Consider the Fork: A History of How We Cook and Eat" by Bee Wilson
ISBN: 9780141049083
How Ice Cream Got Its Cone
https://www.seriouseats.com/2019/06/ice-cream-cone-history.html
The Delicious History of Ice Cream:
https://medium.com/@andersoncuellar/the-delicious-history-of-ice-cream-6a75938630f0
Martini Fisher Ancient History of Ice Cream:https://martinifisher.com/2020/10/30/the-ancient-history-of-ice-cream/
Saltpetre: Regency Refrigeration:
https://regencyredingote.wordpress.com/2013/08/09/saltpetre-regency-refrigeration/
Thanks for listening!
If you enjoy the content why don't you buy me a coffee at https://ko-fi.com/thedeliciouslegacypodcast
Much Love
Thom
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Hello!
New episode for your archaeogastronomical delights , is out now!
Today I have author, chef and food historian Jay Reifel in this episode as my guest, and we muse about all things "Baghdadical"!
10th century Baghdad the capital of the Islamic world in a sense it was a sensuous place.
And it produced perhaps a cookbook, more than mere recipes something extremely modern in some senses, and something that didn't exist in the West (if we want to put labels on things) for another 400 years or so!
This cookbook, "The Annals of the Caliph's Kitchen" contained a treasure of information and it was more than 500 pages long!
What's Jay's favourite recipes, what did the Abbasids loved to cook and eat and what were the ingredients that we might not know today?
Anyway I hope you'll enjoy today’s musings!
Love,
Thom & The Delicious Legacy
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Hello!
On this exclusive episode for you, I'm discussing the music of the podcast, the themes written by my friend and musician Pavlos Kapralos. Over the past five years of the podcast I used a few of Pavlos's compositions, for my ancient Greek food themed episodes and for the Byzantium ones.
Here we talk about his approach in creating the songs, his inspiration and what do we know of ancient Greek music: how it sounded, what instruments the ancients had and how do we recreate it today!
Plus what is the Byzantine music? Both secular and church hymns, and how its the link between the ancient and modern folk music in the East.
I hope you'll enjoy this different episode today!
If you wanna listen to the whole episode, without adverts, then please subscribe to Supercast or Patreon:
https://thedeliciouslegacy.supercast.com/#episodes
https://www.patreon.com/thedeliciouslegacy
Pavlos's channel: https://www.youtube.com/@pavloskapralos3969
Love,
Thom & The Delicious Legacy
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Hello my curious & hungry archaeogastronomers!
What is "oinos tethalassomenos" ? Where does one find the best eels?
What was a highly regarded game meat?
Let's discover a few of the many unknown delicacies of the ancient Greek world. What was in vogue? What was considered tasty, healthy and accessible to eat for the average citizen of the wider Greek world, two and a half thousand years ago?
Ancient Greeks were quite the foodies.
They recognised local specialities, and local food excellence appears to be an ancient Greek innovation, balanced by the equally novel idea that food preferences, also, vary from place to place. Several lists of local fine produce are quoted by Athenaeus, in Deipnosophistai, from texts of the sixth to fourth centuries BC.
Moreover, importantly, they were also practical; the food was seasonal obviously, in the age before the huge global networks of fast transportation and just 2000 years shy of electrical refrigeration!
So wine that needed to be sold and transported should be preserved and should taste good. As well as other perishable goods and foods too. So many innovations and styles were discovered.
What unusual herbs, salads, pickles, fish and meat, were in vogue, beyond the standard ones of olive oil, olives, grapes, figs, sheep and goat? What were they and how these were consumed in ancient world?
Enjoy!
Thom & The Delicious Legacy
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Hello my hungry archaeogastronomers!
Humans always wondered why food spoils, what makes it go off, and how to preserve it for longer, and keep it nutritious and healthy. Along the millenia we devised many ingenious ways to make fresh food last, and taste good but also provide us with calories and nutrients.
Nicolas Appert was not a scientist, but a former brewer who became steward to the duke Christian IV of Zweibrücken, then to the Duchess of Forbach, and thereafter became a confectioner. As he made the sweets that were preserved with sugar, he became obsessed with an idea: research into the keeping of foods that until now were considered highly perishable, such as milk, meat and green vegetables.
A native of Chalons-Sur-Marne 1749 -1841 Appert is considered to have discovered the process of preservation by sterilization. No man is a prophet in his own country as the saying goes and so it was the Americans who were the first to call the process ‘appertizing’. He was at least officially declared a benefactor of humanity in 1822 by the Société d’Encouragement pour l’Industrie Nationale, but nonetheless died in poverty and was buried in a communal grave, like Molière before him.
He made his methods common knowledge so that everyone could preserve food at home, and never bothered to take out a patent (which the Americans and English did not scruple to do on their own accounts). Preserving was basically a very simple business, once you had the idea. All you had to do, said Appert, was
First, enclose the substances you wish to preserve in bottles or jars; second, close the openings of your vessels with the greatest care, for success depends principally on the seal; third, submit the substances, thus enclosed, to the action of boiling water in a bain-marie for a period of longer or shorter duration, depending on their nature and the manner I shall indicate for each kind of foodstuff; fourth, remove the bottles from the bain-marie at the appropriate time.
This method was to be the basis for all the preserved food produced on the planet, from industrial conveyor-belt lines to housewives bottling jars of garden produce in a home sterilizer. The drawback to glass was its fragility, and it was soon replaced by cans of welded tin-plate, used first by the Dutch for fish and then by the British for fruits preserved in syrup.
Without him the history of canning and tinned food, would be perhaps a lot different, and the subject of today’s episode not possible...
So on today’s episode I have a very special guest to tell me all about the history of one very specific, iconic and somewhat perhaps misunderstood tinned food: SPAM!
Yes Spam! Dr Kelly Spring is the author of a brand new book that it is coming out this June in UK and July in the US about Spam, called “Spam - A global history”
Kelly is a food historian and consultant and you can find more about her work and her services at theforkfront.com where they bring the past to life through food. She also has a food history podcast called Hungry Historians which you can find on Spotify. I’ll put a link in the show notes with the podcast as well as her new book.
Enjoy!!!
Get a copy of the book here:
https://reaktionbooks.co.uk/work/spam
Listen to Kelly's podcast here:
https://open.spotify.com/show/2dd70WM8rXd2rMKepkbjwu?si=708838ac72d549c6
Love and cheese
Thom & The Delicious Legacy
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Hello my lovely archaeogastronomers!
The Delicious Legacy has gone a bit drunk with the most snobby of drinks, champagne!
On this weeks interview I've invited the author Becky Sue Epstein to tell me all about the fascinating history of Champagne. This fancy, fizzy wine from the north east of France, which became the staple of kings, queens royalty and the rich and famous all across the world! How and why?
Let's find out here!
The book "Champagne- A Global History" is out now by Reaktion Books and you can but it straight from their website here or Becky's website
https://reaktionbooks.co.uk/work/champagne-2
https://www.beckysueepstein.com/books/champagne-global-history/
Enjoy!
The Delicious Legacy
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Hello!
Menus.
These little pieces of paper, seem to be so obvious and ubiquitous today, not worth thinking about, no further certainly aside from the restaurant.
The new book from Nathalie Cooke, disproves this notion wholeheartedly. It provides glimpses into the meals enjoyed by royalty and the rogues, food prepared for the great and the good, adults and children, and how they reflect changing notions of health and institutions should feed for nourishment or punishment.
With lavish illustrations, this is an exquisite book, which will make you think deeply.
Nathalie writes "Menus whet our appetites. They tell us stories. They open windows on our past. They are designed both to pique and satisfy our curiosity. But even more so Nathalie argues that are strategic documents. They shape the diners' choices and enhance their dining experience.
Ultimately, the endeavour is to emphasize the persistence of key elements over time and across contexts despite the myriad variations in menu design."
Tastes and Traditions asks not just what is on the menu, but what the menu is doing. One takeaway is that menus “do not always present their wares in a straightforward way; some go off the beaten path, becoming almost as important as the food itself.”
Cooke argues that we, as modern readers of historical menus, experience these documents as artifacts, with hindsight, curiosity and often surprise...
Enjoy our conversation!
Find out more on how to win a copy of Tastes and Traditions here:
https://www.patreon.com/posts/do-you-want-copy-129031460
Thom & The Delicious Legacy
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Hello!
What is a craft ale? Who’s C.A.M.R.A? And what is a cask conditioned ale? What is the difference between a lager, a Pilsner, a bitter, a mild, and so on! The world of beer can be very confusing! All i want is to enjoy my beer with my friends in a cosy pub!
The above are some important questions that you might have never thought about, but thanks to the guest of today’s episode Jonny Garrett we have a lot of in-depth analysis and information clearing things a little.
Beer is never far away in my thoughts nor physically: a pub is relatively close to wherever I am in UK. These are two of the quintessential elements of British life. But my reason for inviting Jonny on the podcast is that he has a new and award winning book out now, with an even more profound and important history regarding beer! The book is called The Meaning of Beer: An Alternative History of the World and explores how -as it was called in many occasions, liquid bread- it gave us nutrition, calories, social bonding, but inventions that went past the food world into medicine and literally saved the lives of millions of humans subsequently! Our understanding of germs started under the microscope of a man trying to work out why beer turned sour!
How would our history be shaped if there wasn’t beer in our lives for the past 13 thousand years?
To find out, let’s dive into today’s episode!
Buy a copy of the Fortnum & Mason award winning book here:
https://www.davids-bookshops.co.uk/products/the-meaning-of-beer-an-alternative-history-of-the-world-by-jonny-garrett-pre-order
Jonny's Beer YouTube Channel:
https://www.youtube.com/@TheCraftBeerChannel
Oh and some lovely news: AUDIO WINNER at Fortnum and Mason Food and Drinks awards was the Comfortably Hungry podcast for the episode "The Culinary Creativity of the Enslaved"
won my friend, colleague, Presenter & Producer: Sam Bilton! This is a podcast that I'm working on in a sound mixing capacity and I'm really happy for Sam I thoroughly enjoyed this season!
https://www.fortnumandmason.com/food-and-drink-awards-winners
Much love,
Thom & The Delicious Legacy
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Hello!
Wine was always central in the life of Ancient Greeks. Both on day to day basis, but also as foundational myths part of the story of being Greeks, their ancient and mythical past and the sacred lores of Gods.
For instance take this line from the mythical battle between the Lapiths and the Centaurs.
"For when Pirithous wooed Hippodamia he feasted the centaurs because they were her kinsmen. But being unaccustomed to wine, they made themselves drunk by swilling it greedily, and when the bride was brought in, the attempted to violate her. But Pirithous, fully armed with Theseus, joined the battle with them, and Theseus killed many of them"
-Zenobious, Centauromachy, V33
Please enjoy this wine-soaked archaeogastronomical and mythical adventure in the wine history of Ancient Greece!
Thanks to Pavlos Kapralos for his music.
The A is For Apple Podcast episode that I've appeared is here:
https://open.spotify.com/episode/6pQrdCPC32VCgsSgunH7jk?si=4001fb78b92646bd
The Europeans podcast I made a guest appearance is here:
https://open.spotify.com/episode/2DqFL6863dmytM3oxYg5x9?si=666ec898ce7e4d5b
Support the podcast with one off donations on Ko-Fi here:
https://ko-fi.com/thedeliciouslegacypodcast
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Hello!
New episode for you my lovelies!
My interview with the lovely Jenny Linford, all about her new book, which is out on the 24th of April, Repast The Story of Food by the British Museum and Thames & Hudson.
Get the book here:
https://www.waterstones.com/book/repast-british-museum/jenny-linford/9780500481158
x
Much love,
Thom & The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
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Hello!
Italian food: What comes to mind first when you hear this? A Neapolitan pizza, warm with bubbly tomato sauce and mozarella? A cotoletta alla Milanese, or a Roman cacio e pepe pasta? A lovely bottle of chianti wine or a pasta pesto?
But for all our knowledge -or lack of - how did the food of the Italian peninsula came to be? And why it become so popular?
In his new book, "Al Dente - A History of Food in Italy" Fabio Parasecoli writes "Foodies are enraptured by its endless diversity and its capacity to intrigue and to always offer something new and ‘hot’. Tourists and travellers, often pleasantly surprised by their meals and the warm manners that surround them, end up projecting healthy amounts of romanticism on to dishes and ingredients, enriching Italian food with their own desires and longings. Writers also do their bit to perpetuate the myth..."
So who's better to explain the food history of Italy and what it means other than Fabio Paresecoli himself?
Let's listen to him, today!
The paperback edition of the book is out on 1st of May and you can pre-order here:
https://reaktionbooks.co.uk/work/al-dente
Find more about Fabio on his website here:
https://fabioparasecoli.com/about/
Enjoy
Thom & The Delicious Legacy
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Hello and welcome back to another culinary adventure my curious and hungry archaeogastronomers!
How, when and why the first potatoes were domesticated? Who were the people who did it?
The tough, inhospitable terrain, the extreme climate and the improbably high altitude plateau of the Andean altiplano is the home of the potato. A tuber that was a staple of the diet of the Andean people for thousands of years; then went not only to conquer the world, but be the friend of peasants, farmers, poor people too and save millions from starvation around the world! How did that come about? And what was the genius systems of the Incas that helped grow this amazingly tasty and nutritious food?
Let's find out on today's epic adventure!
Recommendations for the week:
The Puratos Sourdough Library
https://www.questforsourdough.com/puratos-library
People | Planet | Food, a Scigest podcast series exploring the intersection of sustainability, agriculture, and our global food system.
https://www.plantandfood.com/en-nz/people-planet-food
Cradle of Gold:
The Story of Hiram Bingham, a Real-Life Indiana Jones, and the Search for Machu Picchu
https://www.christopherheaney.net/cradle-of-gold/description
Enjoy!
The Delicious Legacy
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Hello!
The island of Corfu was legendary since the homeric times for it's agreeable climate and the lush green forests. Food was abundant and the inhabidants wealthy.
So what's the traditional food of Corfu and the influnces in the island?
And how come and it has over five million olive trees and almost a million of them centuries and centuries old?
Let's find on todays episode!
With music from Pavlos Kapralos
The Delicious Legacy
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Hello!
In today's episode we have an Interview with Dr Christina Wade, author of the newly released book "Filthy Queens - A History of Beer in Ireland."
Irish stories, myths and legends are full of spirits and ghosts. The history of beer in Ireland is no different; many of these shadowy echoes are still reverberating in the modern brewing history. Beer and ale can bring us together, and importantly understand the past, our past, better, as well as bring us closer to our ancestors, who also drunk beer. And they did so to celebrate, commiserate and of course to socialise with friends and family just as we do.
But beer has a secret. For centuries, women brewers remained key participants in the beer trade, up to the Industrial Revolution when increased mechanisation, alongside Victorian societal constraints, conspired to push a lot of them out. This was true in England, and many other places and it is no different for Ireland. Saints, nuns, wives, queens; the stories of Irish women and ale are countless.
Join me today as I talk with Dr Christina Wade about her latest book Filthy Queens A History of Beer in Ireland, to find out more of the amazing history of women brewers of the Emerald Isle!
You can buy the book here:
https://ninebeanrowsbooks.com/en-gb/products/filthy-queens
and Dr Wades substack: https://substack.com/home/post/p-151378197
This week's recommendations:
Musician and poet of ancient music Bettina Joy De Guzman:
https://www.bettinajoydeguzman.com/
https://www.youtube.com/@bettinajoydeguzman1981
The Ancient Crops We've Forgotten How to Grow:
https://www.youtube.com/watch?v=VjFT4PC8YIQ&t=3s
Jonny Garrett:
https://www.goodbeerhunting.com/authors/jonny-garrett
https://www.waterstones.com/book/the-meaning-of-beer/jonny-garrett/9781838959944
Enjoy!
Much love,
Thom & The Delicious Legacy
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"The monks say the divine flavour befits quiet seclusion.
The abundant fluttering leaves become a welcome guest.
They would send a package to my prefectural office,
But the brick well and copper stove would ruin its
character.
Worse yet, the spring teas from Meng Mountain and
Guzhu
Sealed in white clay, stamped in red, they travel dusty
roads.
If you want to know the pure cooling taste of milky buds,
You must be one who sleeps in clouds and squats on rocks."
These are the words of the early ninth-century poet Liu Yuxi. After drinking tea with Buddhist monks on a mountain, Liu contemplates the tragedy of taking a parcel of tea home with him...
Hello! Welcome back to another episode of The Delicious Legacy, my hungry and curious archaeogastronomers!
I'm Thom Ntinas and this is a short history of Tea. The world's most thirst-quenching liquid after water!
Enjoy!
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Lenten fasting became law at the Council of Aix in 837AD.
Charlemagne was determined to see that it was observed, by force if necessary. Any baptised Lombard or Saxon chieftain who failed to do proper penance had his head cut off, an uninviting prospect for any budding Christian!
Hello,
Enjoy this updated version of an older episode about feasting and fasting in the desert nearly 2000 years ago from the first Christian fathers, the monks who made the religion of Christianity what it is.
How did they live, survive and thrive? What did they eat? And how this strict lifestyle evolved to monasticism as we know it in Europe medieval period?
All the above and much more, with recipes from the past in this updated marathon episode!
Enjoy!
Music by Pavlos Kapralos
The Delicious Legacy
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Hello!
How did the ancient Greeks and Romans ate turnip? And what was the position of this vegetable at the dinner table? How important was it?
And what the heck is a skirret, how do you cook it and why did we stop cultivating it on a large scale?
All this and more on this weeks episode!
This week's recommendations are
A is For Apple Podcast:
https://podcasts.apple.com/gb/podcast/s2e2-b-is-for-buttery-bistro-bournville/id1743840806?i=1000691341726
Kentwell medieval gardens
https://www.kentwell.co.uk/
Charlie Taverner Street Food
https://charlietaverner.com/street-food/
Chiara Vigo: The last woman who makes sea silk:
https://www.bbc.co.uk/news/magazine-33691781
Music on this episode by Pavlos Kapralos and Miltos Boumis
Enjoy!
Much love,
Thom
Support this show http://supporter.acast.com/the-delicious-legacy.
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Hello my lovely archaeogastronomers!
A new episode is out!
"Aedepsus in Euboea, where the baths are, is a place by nature every way fitted for free and gentle pleasures, and withal so beautified with stately edifices and dining rooms, that one would take it for no other than the common place of repast for all Greece. Here, though the 'earth and air yield plenty of creatures for the service of men, the sea no less furnisheth the table with variety of dishes, nourishing a store of delicious fish in its deep and clear waters."
So Plutarch tells us in his book, Moralia.
How much fish did the ancient Greeks eat? Was it popular? Expensive? What are the surviving recipes?
Let's explore on this episode the story of fish eating in the ancient Greek World!
Music by Pavlos Kapralos
Love,
Thom & The Delicious Legacy podcast
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Hello!
A brand new episode for your delight!
How does one deconstruct a meal to it's historical components? What is the truth behind the myths of a dish, the stories we tell about its origins, and how interconnected is the world's history with the cuisines, the spices, the ingredients we use on each country of ours?
On this episode I interviewed Andreas Viestad, about his book "Dinner in Rome- A History of The World in One Meal".
A meal in a restaurant in Rome, can provide all the inspiration that one needs to travel though millennia of human history and across the oceans in search for the ingredients that constitute the meal.
Andreas Viestad's book is out now from Reaktion books and you can get it here:
https://reaktionbooks.co.uk/work/dinner-in-rome
If you want access to the bonus bits of this episode, please join me on Patreon!
www.patreon.com/thedeliciouslegacy
Much love,
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
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Hello!
New week, new episode for you!
We are soon approaching the period that is in Greek Orthodox (and not only) Church the Big Lent! Forty days of fasting before the Holy Week (more and severe fasting here!) and Easter Sunday.
The abstinence of meat and dairy products it's something that the first monks practised; some of them for many years. Slowly, gradually these solemn personal "traditions" of how to step closer to God, Jesus, or saintliness, passed down to the canon of the Church and many monasteries all over the Christian world followed some sort of fasting rules throughout the year. Some with more rigour and fanatical devotion to meagre portions of food than others. So the question I had all this time in my mind was "what did the monks eat throughout the year and where they've found their produce?"
Let's explore all this and more on today's episode!
Also, this week's recommendations:
"Localizing 4000 Years of Cultural History. Texts and Scripts from Elephantine Island in Egypt":
https://elephantine.smb.museum/?lang=en
Why 5 Of The World's Priciest Salts And Spices Are So Expensive
https://www.youtube.com/watch?v=60Myw4fYyBM
Abundance London:
https://abundancelondon.com/
Enjoy!
The Delicious Legacy
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Hello my lovely archaeogastronomers!
For this bonus episode I've interviewed the author and food historian Priscilla Mary Işın about her delightful book "Bountiful Empire - A History of Ottoman Cuisine" which is out now!
I hope you'll enjoy our chat, trying to untangle the different strands of the origins of the Ottoman Cuisine through the centuries, and explore the myriad dishes, with vegetables, cheeses, sweets, and savoury.
You should buy the book is so so good!
https://reaktionbooks.co.uk/work/bountiful-empire
For bonus chat please go to my Patreon page.
https://www.patreon.com/thedeliciouslegacy
Much love,
Thom & The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
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Hello and welcome to another episode of The Delicious Legacy!
I’m your greedy archaeogastronomer Thomas Ntinas and I welcome you to my smoky and heavily perfumed with spices kitchen! Another adventure beckons!
On today's episode we are travelling to South America and explore the connection between food and revolution! Food always of course played a part in the prosperity of the common people and the nation as a whole. The balance in South America was and still is more precarious in what it means for the people to have control of the means and distribution of their sustenance. What is the national food that needs to be seen to be abundant to all strata of the society?
For that reason I enlisted the ever knowledgable Dr Alessandra Pino to explain this to me while eating some arepas, the national dish of her homeland of Venezuela!
Dr. Alessandra Pino is an expert in the intersections of the Gothic, food, and cultural memory. Born in Hampstead, London, to an Italian mother and a Venezuelan father, she grew up across several countries. She spent nearly a decade working with a Michelin-starred chef. Her research and publications cover topics such as food, cultural memory, the supernatural and the Gothic. She regularly contributes to Haunted Magazine and is the co-author of A Gothic Cookbook, which explores food themes and motifs in classic and contemporary Gothic novels from the 19th century to the present day. She is the writer, producer, and co-host of A is for Apple Podcast, which investigates the history of food, and Fear Feasts, a podcast that analyses the horror genre through the lens of food. She lectures at RomancingtheGothic.com and is a member of the Guild of Food Writers. For more information, visit Alessandra's website: www.alessandrapino.com
A Gothic Cookbook is out now!
UK order: Unbound website
US order: Andrews Mcmeel Publishing
Podcasts
Listen to Fear Feasts here
Listen to A is for Apple here
Upcoming publications
Palgrave Handbook of Literary Memory Studies
Enjoy!
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
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Hello!
New episode is out for you to enjoy!
Today’s guest is Neil Ridley and will delve into the story of crisps, why we love them and what’s the kernel of truth behind the stories of its origin.
This week's recommendation is the Guardian article "the weird, secretive world of crisp flavours by Amelia Teit"
link:
https://www.theguardian.com/food/2023/dec/02/the-weird-secretive-world-of-crisp-flavours
Love,
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
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Oh hello!
The second part of our adventure in Ottoman food culture is here for all to enjoy!
On today's episode we will talk about coffee, salep and street food in Istanbul. What are imarets, what was the social life for people across the Empire, and what was the culture and table etiquette of raki-drinking and meze-eating?
My recommendations for this week include Claudia Romeo’s youtube channel. https://www.youtube.com/@claudia-romeo
Dr Eleanor Janega's and Matt Lewis's History Hit’s Gone Medieval, their episode Gone Medieval Goes Wassailing! https://open.spotify.com/episode/7DdRLwR5CqlyS5mmdrykKw?si=3714e6ee9db1495b
And finally the book by Moudhy Al-Rahid titled Between Two Rivers: Ancient Mesopotamia and the Birth of History scheduled for release in February 20th: https://www.waterstones.com/book/between-two-rivers/moudhy-al-rashid/9781529392128
Enjoy,
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
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Hello my lovely archaeogastronomers!
What were the origins of the Ottoman Cuisine? What were the influences behind?
And how the Roman and Greek history influence the Sultan and the Palace alongside the cuisine of the upper classes?
If you went to Istanbul in the late 15th or 16th century what would be the "go-to" food?
Join me on Part One, for an epic adventure through the centuries exploring the foods, the drinks, the dishes and the ingredients of the rich and tasty Ottoman cuisine!
Friday will be the release of Part Two so stay tuned!
This week's recommendations include Sam Bilton's podcast Comfortably Hungry new episode Soy,
The book by author Rachel Laudan Cuisine and Empire: Cooking in World History:
https://www.amazon.com/Cuisine-Empire-Cooking-History-California/dp/0520286316
And Jenny Linford's news that she has three books about food out this Spring! Hurray!
More here: https://jennylinford.co.uk/
For an updated reading listing, selected bibliography and source for this episodes, join me on Patreon:
www.patreon.com/thedeliciouslegacy
Love,
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
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Hello my lovely archaeogastronomers!
On this bonus episode today, I'm sharing with you my personal details of food, cooking and journey through food I had as a young child, teenager, young adult and beyond with the food, the cooking adventures and all that happened to me that shaped me and brought me here with you, passionate about food, history and curious about global gastronomy!
It a lot more intimate than I thought it would be although it doesn't feel like it should be! A strange sensation not sure how to describing exactly.
My friends and family of course know about this so it's not that weird to share it with the wider world!
In any case I hope you'll enjoy this and see you again next week, for a proper epic archaeogastronomical adventure!
Please join me on Patreon, or BlueSky, the rest, well I'm trying to quit twitter, instagram and facebook so...!
Have a great weekend!
x
The Delicious Legacy
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Hello!
This is one from the archives, updated and with added bonus content from the year 2022!
My interview with author and beer historian Pete Brown
Enjoy!
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
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Hello!
Happy New Year and a Happy New Season of The Delicious Legacy Podcast!
Pubs. I love them! Who doesn't?
Culturally and socially important spaces throughout the centuries, more so the past two hundred years.
We mourn when one has closed down. We regularly hear about their supposed demise now or in the near future. But pubs, inns, taverns, alehouses, have been part of the fabric of life in these Isles since early medieval times.
They are everywhere and ever evolving in nature.
On today's episode I have invited the esteemed buildings archaeologist James Wright to explain a little bit behind the myths, mysteries and misunderstandings about the institution that is the British Pub!
How did you order and got served your beer in the 17th century pub? And what's a "buttery hatch"?
What are some of the most prevalent myths about the oldest pub in England? Why these stories keep persisting?
How did the pub started in the Medieval period and how does it differ to the pub we know today?
These and many more subjects you'll find on today's episode all about the history of our beloved pubs!
You can find more about James's work here:
https://triskeleheritage.triskelepublishing.com/blogs/
In search of Britain’s oldest pub
https://www.historyextra.com/period/general-history/britain-england-oldest-pub-where-how-identify/
You can purchase his book here:
https://www.waterstones.com/book/historic-building-mythbusting/james-wright/9781803994475
Love,
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
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Merry Christmas my lovely archaeogastronomers!
The second bonus episode of this Christmas season is out!
Just less than a week now till Christmas day, this is a special one, with friends of the podcast -and fellow podcasters- plus food historians, Neil Buttery, Sam Bilton, Brigitte Webster and Ali Pino
talking to me about their favourite historic Christmas recipe!
What do they like preparing, eating and sharing with friends and family and why?
Let's find out here!
Plus, I'm in the kitchen, preparing a bunch of traditional Christmassy things! English such as Christmas Pudding, mince pies, and Smoking Bishop and the famous Greek melomakarona of my childhood!
Have a lovely time off, with health and happiness for all your families and loved ones!
Listen to Sam's Comfortably Hungry Podcast here: https://open.spotify.com/show/3iSZMea3TBwMx1tZ1c9rN7?si=f2b5705dd1b14b12
To listen to Neil Buttery's podcast, go here: https://open.spotify.com/show/5dJzPk1ux4b4o8Q9s2L7m6?si=4dd7111b1dde40ac
And for Ali's podcast go here: https://open.spotify.com/show/5IV7dms3DLxrVF81zj6ZRY?si=5c63b4da75174237
Much love as always,
Thom
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"Capons, hens, beside turkeys, geese, and ducks, beside beef and mutton must all die for the great feast; for in twelve days a multitude of people will not be fed with a little! Now plums, and spice, sugar and honey, square it among pies and broth...Youth must dance and sing and the aged sit...and if the cook do not lack wit, he will sweetly lick his fingers..."
Hello and welcome back to another archaeogastronomical adventure!
Christmas time in nearly upon us!
And what better way to start the celebrations, other than an episode about the Christmas food traditions of the Tudor era?
We are not quite in modern times yet, we are short of out of the Medieval time, the world is expanding with Europeans travelling East- West and South all over the Atlantic in the Americas and bringing back strange new foods!
So what did the English eat then and how the common folk and aristocracy celebrated during these troublesome times?
For this reason I invited back Tudor food expert Brigitte Webster to tell us all about the food of the Tudor Christmas Table!
You can get Brigitte's fantastic book here:
https://www.amazon.co.uk/Eating-Tudors-Recipes-Brigitte-Webster/dp/1399092596
Enjoy!
The Delicious Legacy
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Hello!
Have you heard of Avgotaraho and Trahana?
Two very different, interesting ingredients and dishes from Greece's vast menu.
Let me take you into a journey with the nomadic transhumanism shepherds of the Balkans and down to the labyrinthine lagoons and wetland of West Greece in Messolonghi where Lord Byron made a heroic last stance giving his life for Greece's independence and freedom.
There a part of what used to be called Roumeli region, from around November through April, it is the season for lavraki (sea bass), the rockfish govios (goby), and a small local shrimp, roughly an inch long, that is fried and eaten whole. November also marks the beginning of the saltwater eel season, which is a very important local fish commercially—most of it is exported directly to Italy, and there much of it is consumed in Comoccio, south of Venice, where eel is the national dish...
Well today's episode is all about them, their history, lineage and how they are made and eaten! Listen, get hungry and repeat! :-)
Enjoy!
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London.
Mid eighteenth century.
A busy, raucous city, capital of a growing economic power.
Wars abroad. Art, theatre, music. Plotting.
What better symbol of English manliness, in the face of all the difficulties, winning against all enemies, than beef?
And what better meal than a steak? And where do you get your steak with your mates and your cigars and your politics and plotting?
Welcome to the Sublime Society of Beef Steaks, on of the most prestigious private members clubs in the history of private clubs!
Enjoy!
The Delicious Legacy
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FROM THE ARCHIVES
Welcome back to another episode! An exclusive interview with author, food writer and all around brilliant human Sejal Sukhadwala, where we talk about Indian food, Indian history, the word curry, and the spread of said food but also Indian cuisine around the world and especially UK. We've met at the British Library Member's Area -hence the background chatter- and talking for nearly two hours about the long story of Indian food.
Since starting this podcast over two years now, I’ve covered many many topics from the ancient world. But I’ve never ventured in great detail in India’s past, to examine her vast, rich cuisine and history into any detail. Of course we know the ancient Greeks and Romans had trade networks in land and on sea that stretched to the Indian subcontinent, and there was a complex and interconnected commerce of spices, of many expensive ingredients used in the ancient Greek and Roman cuisine. Chiefly pepper, black and long pepper, but also cinnamon and ginger and various others. Some of the world's earliest civilizations rose and fell in the Indian subcontinent long before the Greeks wrote and spread the Homeric epics. But what do we know of the Indian culinary history? What do we know of their foods and ancient recipes? Did the complex mix of religions over the millennia and especially with Hinduism and later on Buddhism played a significant role in the diet of the people?
Have many things survived? What's the lineage that connects the past inhabitants of this vast land to the present day? Many of our staples today and some of the most popular vegetables and fruits have their origins in India. Cucumbers and aubergines are two prime examples. Sugar from sugarcane first is mentioned in ancient India of 1000BCE as we’ve seen in the episode of the podcast with Dr Neil Buttery a couple of months ago…
Well I’m very happy to say that I have a very esteemed guest on today’s episode to talk to us about many aspects of the complex and often misunderstood cuisine! Today’s episode will be a sort of introduction to the world of Indian cooking and I hope in the near future to explore a lot more in depth and detail the fragrant sweet and savoury character of the food from ancient times till the modern age of spice trade with the English Portuguese and Dutch…
Enjoy!
Thom & The Delicious Legacy
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Hello my lovely archaeogastronomers!
Today we'll explore the traditional Greek charcuterie, how is it made, what meat is used, and what continuation and connection has with the Byzantine and the ancient past.
I grew up eating bacon, ham, salami (danish style, milano style) and not much in the more traditional local Greek charcuterie. We were never famed for it in our modern cuisine as one knows Greek salad, feta cheese, pastitsio, souvlaki, moussaka etc...
I was curious: We don't do at all our unique preserved meats? And if so, why? And if it exists, why I don't know about it? I must taste it!
What is "Syglino", "Apaki" or Pasturmas?
Anyway let's find out of the unique smoked, salted, and matured meat preparations of Ionian Islands, of Peloponnese, Macedonia, Cyclades, Thrace and Crete!
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Volcanoes...
Ancient sacred rituals...
Cheese matured at the bottom of wine barrels. Cheese steeped in olive oil for months. Today's adventure in the eastern Aegean islands of Greece, is an unusual one.
The islands have their own unique, unusual and tasty cheeses that defy specific categorizations.
Greece. Cheese.
What can possibly else be said?
Enjoy today's adventure!
This weeks recommendations include:* A YouTube lecture from Professor Tate Paulette:
"Fermentation in Ancient Mesopotamia, Beer, Bread and More Beer":
https://www.youtube.com/watch?v=nDva-HQmLUo
And his book is out soon and it's called, "In the Land of Ninkasi: A History of Beer in Ancient Mesopotamia" , link to get it here:
https://www.amazon.co.uk/Land-Ninkasi-History-Ancient-Mesopotamia/dp/0197682448/ref=sr_1_1?crid=3LACZB9Y4597H&dib=eyJ2IjoiMSJ9.D8RjokggtN32jESMm27WyQ.FotreWbyENYZGO3fXGoHZ7LODlxcIb5sEFoKLfMWR0M&dib_tag=se&keywords=In+the+Land+of+Ninkasi%3A+A+History+of+Beer+in+Ancient+Mesopotamia&nsdOptOutParam=true&qid=1730400252&s=books&sprefix=in+the+land+of+ninkasi+a+history+of+beer+in+ancient+mesopotamia+%2Cstripbooks%2C84&sr=1-1
- An interesting project to map ancient roads, shipwrecks on modern topographic maps:
Putting human past on the MAPS:
https://news.harvard.edu/gazette/story/2024/06/harvard-digital-atlas-plots-patterns-from-history-ancient-and-modern/
- Isaac Rangaswami Wooden City a newsletter about London.
https://woodencity.substack.com/
- The Hollow and the Whole — Picking Apples at Nightingale Cider in Tenterden, Kent
https://www.pelliclemag.com/home/2024/03/20/the-hollow-and-the-whole-nightingale-cider-katie-mather
- A Slice of Cheese podcast with Jenny Linford from FoodFM Radio.
- https://open.spotify.com/show/2weTJIKyG5XqQ04qFfwPUv?si=5b08742d7c5f4e6e
Thanks for listening and reading!
Love
The Delicious Legacy Podcast
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Hellenistic Egypt: A land of opportunity. A rich, ancient, fertile land where anything is possible.
Hello! Welcome back to another episode of The Delicious Legacy
Bustling and busy cities with their markets and food stalls, and sellers hollering theirs goods isn't a new phenomenon exclusive to our metropolis of New York or London. These markets and people existed as long as cities existed!
But how these markets were organised in the ancient Mediterranean? What did they sell? How did they smell, who could trade and where in the city were they?
Well let's find out on the latest episode where we explore a particular market of a town that we have so much information -found quite literally in the rubbish- written by her own inhabitants, at the time they were alive!
I'm talking of course of the City of the Sharp-Nosed Fish, or as we know it , 'Oxyrhynchos', and the episode today is based on the book of Peter Parsons.
Enjoy!
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From Neolithic hunter-gatherers, to ordering food via an app on our phone and getting delivered with our groceries the English Table went through an extraordinary travel.
For access on the extra content subscribe on my Patreon page...
Food writer legend. Award winning author. Editor at Penguin Publishing. The lady is extraordinary!
Elizabeth David and Jane Grigson. Two names that might not resonate as much with today’s audience as they should, but significantly their food writing in the 60’s & 70’s created the genre that led to everyone from Delia Smith to Nigella Lawson today. They are perhaps the two most important cookbook authors and recipe writers (amongst many other things they did) of post-world war two Britain -and indeed very influential in the English speaking world-, in shaping how modern books about recipes and food are written; how the subject of food is seen as inclusive of many people from diverse backgrounds with the act of cooking and putting food on the table for a family and friends (regardless of social class or level of experience with cooking)
Anyway find out more about her life, and her new book and English food here!
The book is out on November the 4th: https://reaktionbooks.co.uk/work/the-english-table
Music by Pavlos Kapralos:
Much love,
The Delicious Legacy
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Hello!
Fermented food is literally everywhere.
Why do we love fermented foods so much? When did we start making them intentionally and crucially are they good for us?
Today's special guest on the podcast is James Read, author of the book "Of Cabbages & Kimchi"
James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest ‘living’ ferments – fermented foods that are neither cooked nor pasteurized – and places them under the microscope, before cooking with them in all their delicious versatility.
From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution.
So I went into his house yesterday and had a lovely chat about his favourite fermented foods. We also tried some lovely home-made kimchi, soy sauce and tepache drink the Mexican slightly sweet slightly sour fermented beverage!
Find out more about James and order his book here: https://jamesreadwriter.com/
He is also on Instagram as @jamesreadwrites
Enjoy our conversation and if you have any questions or recommendations do let me know!
The Delicious Legacy
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Hello!
Sushi and sashimi are now global sensations. But how sushi begun? The book Oishii reveal the deep history of sushi which began perhaps in China and mostly as a sour fermented food.
On this episode i have the honour to have as a guest Professor Eric C Rath of the University of Kansas to explain to us the history of sushi in Japan and how it conquered the world!
Our discussion is based of course on his 2021 book "Oishii: The History of Sushi" which is rather lovely and detailed and is out now by Reaktion Books.
Enjoy!
The Delicious Legacy
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Hello!
In any discussion of French cheese, it is impossible to avoid that exasperated question from President De Gaulle "how can you govern a country that has more than 246 varieties of cheese?"
I'm Thom Ntinas and this is The Delicious Legacy Podcast!
This week, continuing our adventure with Ned, we taste and explore through the cheeses some forgotten corners of France and French history for that matter.
Mons cheesemonger for the best French cheese: https://mons-cheese.co.uk/
Salers cheese from Auvergne: https://www.cheese.com/salers/
José Bové, farm union leader from Larzac to MEP: https://www.youtube.com/watch?v=1riGwPStcPo
Patrick Rance: https://www.bbc.co.uk/programmes/b013fm7g
Enjoy!
Book recommendation of the week is Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation(Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
and you can find it on Amazon etc.
Podcast recommendation Sam Bilton's "Comfortably Hungry" podcast, new season, Dark Food is out now. You can listen here the first episode: https://open.spotify.com/episode/5K3H51ujWsu33S39vKb0E8?si=fa632f073ece4be2
See you again next week!
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Cheese: A story of place and people. How is that cheese is so universal, yet so unique from one little place to the next few miles down the road?
Ned went for an adventure all over France to find an answer on "what is French Cheese?" and "why do we love it so much?" while looking for the most representative cheeses that tell this story.
Along the way, he discovered many more extraordinary and surprising details about the history of the villages, cheesemakers and cheesemongers of France.
How do some of them still clinging on, on their traditional ways? On mountaintops, through rainy autumns. harsh winters or spring and summer?
What cheese and revolution have to tell us about the making of a nation?
Ned's book is extraordinary, fascinating and full of individual powerful characters, as pungent and sophisticated at the same time as the cheeses that they create!
Join us on the first part of the interview today, to find out the history of French Cheese, and it's survival through the industrial and technological revolutions until this day.
Ned's book is out on Thursday 3rd of October and you can get it on all good bookshops, plus you can order it online:
https://www.waterstones.com/book/a-cheesemongers-tour-de-france/ned-palmer/9781788166935
Enjoy!
Thom
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Hello!
Autumn! The weather's finally turning and it's time to prepare the pickles, preserves and chutneys with the abundance of summer harvest!
But what did our ancestors do to prepare for the long cold, dark northern winter months ahead? How did they survive the scarce food resources of Europe's dormant nature?
What traditions and superstitions persisted through the ages?
What food was eaten in Michaelmas and Martinmas important celebrations of the autumn season?
Let's find out on this week's episode!
This weeks recommendations are:
A Is for Apple Podcast with Neil Buttery, Sam Bilton and Alessandra Pino.
https://open.spotify.com/show/4wpXiAoQUoFkeE0YgsT6qx?si=27666b362d434872
Dr Alessandra Pinos new book, "A Gothic Cookbook"
https://unbound.com/books/a-gothic-cookbook
And Vittles which has a wealth of food related articles and restaurant reviews and recommendations:
https://www.vittlesmagazine.com
Enjoy!
As ever, music by Pavlos Karpalos.
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Hello!
Welcome back to another archaeogastronomical adventure!
Today's episode is all about ancient vegetarianism.
And the philosopher Pythagoras is the central figure on all the stuff we talk today.
Pythagoras, the father of mathematics, was born and raised in Samos. around 580BCE. Even though Pythagoras spent more than forty years in his birthplace, he eventually decided to set sail for new seas; his thirst for knowledge led him to travel throughout most of the then known world, most notably Egypt and Babylon, centres of wisdom knowledge and secret mystical rites, before settling down to Croton, a town in Magna Graecia, modern Southern Italy.
Notes for some names dropped:
Theophrastus (c. 371–287 BCE) was a Peripatetic philosopher who was Aristotle's close colleague and successor at the Lyceum. He wrote many treatises in all areas of philosophy, in order to support, improve, expand, and develop the Aristotelian system. Of his few surviving works, the most important are Peri phytōn historia (“Inquiry into Plants”) and Peri phytōn aitiōn (“Growth of Plants”), comprising nine and six books, respectively.
Aulus Gellius (c. 125 – after 180 AD) was a Roman author and grammarian, who was probably born and certainly brought up in Rome. He was educated in Athens, after which he returned to Rome.
Ovid (born March 20, 43 bce, Sulmo, Roman Empire [now Sulmona, Italy]—died 17 ce, Tomis, Moesia [now Constanṭa, Romania]) was a Roman poet noted especially for his Ars amatoria and Metamorphoses.
Vetch: A member of the pea family, Fabaceae, which forms the third largest plant family in the world with over thirteen thousand species. Of these species, the bitter vetch, was one of the first domesticated crops grown by neolithic people. There are many different vetch species, the purple flowered varieties are all safe to eat.
Music Credits:
Pavlos Kapralos
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Thanks for listening!
The Delicious Legacy
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Hello!
When did the word 'Barbecue' appeared in our language?
As a technique it has been used under various guises from all humans, throughout the planet...
This early appearance from 1709:
I have been often in their Hunting-Quarters, where a roasted or barbakued Turkey, eaten with Bears Fat, is held a good Dish;
Or this from 1707 "The Three Pigs of Peckham, Broiled Under an Apple Tree"
...the white folks of Peckham, Jamaica, had “their English appetites so deprav’d and vitiated” by rum that they desired “a Litter of Pigs nicely cook’d after the West Indian manner.” Three hogs were placed on a wooden frame over coals, and “the best part of the town of Peckham” turned out to watch and to eat, “expressing as much Joy in the Looks and Actions, as a Gang of wild Cannibals who, when they have taken a Stranger, first dance round him, and afterwards devour him.”
Can we say that every technique that uses fire and smoke, even if it's spit roasting or grilling to a degree, constitutes a barbecuing technique?
And what is that we find so attractive so convivial?
Listen, and get hungry!
The Delicious Legacy
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Have you ever wondered how common or rare the ovens once were? What was the original mince pie? And what was the first EVER bread humankind invented?
Hello!
Welcome back to another archaeogastronomical adventure!
Today I have as a guest an old friend of the podcast; Dr Neil Buttery and we have a good long chat about his new book, all about baking!
The book will be released on 12th of September and our interview today will give you a taste of the subjects covered in the book as well some of our favourite baked goods, and myths that are baked in our societies and have to do with the discovery of certain items!
You can pre-order 'Knead to Know' here:
https://www.waterstones.com/book/knead-to-know/neil-buttery/9781837731213
Neil has also another book ready for publishing, for The British Library, called "The Philosophy of Puddings" which is released on 24th of October!
and you can find it here:
https://shop.bl.uk/products/the-philosophy-of-puddings
Enjoy!
Thom & The Delicious Legacy
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What is with vinegar? Why it is so popular as an ingredient in our cooking?
Why do we love the sour taste so much when mixed in our dishes?
In the ancient Mediterranean vinegar was practically always made from wine, hence the epic epithet oininon oxos 'winy vinegar' employed by Archestratus.
Vinegar is most often used as a culinary ingredient and as a preservative. Numerous medicinal uses are listed by ancient physicians. A vinegar and water mixture, known in Greek as oxykraton, was also used medicinally. A very similar mixture, flavoured with herbs, formed a popular cheap drink (Latin posca, Greek oxos and later phouska)
Music by Pavlos Kapralos.
Enjoy!
The Delicious Legacy
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Hello!
Pickled food through the ages and continents!
We will go to the ancient lands of China, India, Mesopotamia, Greece, and Rome, and through them to Persia, the Arab world, Spain and Latin America!
I think a history of civilization is a history of pickles, and fermentation!
Without fermentation we wouldn't have beer, wine, cheese, miso, kimchi. sauerkraut and pickled herrings!
Where would we be then huh? Or how the lactobacillales domesticated humankind...
We will also be seeing a medieval chutney from Richard the II's cookbook "Forme of Cury", evidence of the first "modern" mention of brined cheese aka feta from Crete, the emergence of Dutch pickled herrings and how it conquered Europe, a brief history of saurekraut, Indian pickles, why balsamic vinegar is such a special vinegar, and of course the holy triptych of soya beans- soy sauce- miso!
Sources used in this episode is Jan Davidsons book: Pickles A Global History
and the fantastic Noma Guide to Fermentation
alongside with Cato "Liber De Agricultura"
and Columella's "De Re Rustica" agricultural manual
Music theme is Seikilos Epitaph the oldest recorded surviving melody, performed by the formidable Panos Kapralos.
Thank you and enjoy!
The Delicious Legacy
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Hello!
With the arrival of the Olympic Games in Paris, we have a reached a peak of reminders of the ancient Greek Olympic games and with them, a tonne of misinformation and misconceptions about the ancient Olympians!
Well, the most important thing, was left out however from most of these articles; The food and the drink and the partying in Ancient Olympia! What was it like?
How did an ancient Olympian athlete and a winner ate, what was their diet and how they've used food and wine as ways to cheat their way to the first place?
These and a lot more, with myths from the ancient times on today's episode!
Enjoy!
The Delicious Legacy
Music by Pavlos Kapralos
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Hello!
Part two of our archaeogastronomical adventure is out!
How the myth of Marco Polo bringing "pasta" back to Italy started? What's the truth behind it?
What are the origins of tea and tea drinking ceremonies?
How important are dairy products, milk and cheese in Chinese culinary history and what's the impact today?
All this and a lot more on our episode today!
Excited to have as a guest Professor Thomas DuBois introducing us to his new book, an adventure through China's culinary history "China in Seven Banquets, A Flavourful History", published by Reaktion Books: https://reaktionbooks.co.uk/work/china-in-seven-banquets
You can purchase Professor Thomas DuBois book from many online shops like here: https://www.waterstones.com/book/china-in-seven-banquets/thomas-david-dubois/9781789148619
Enjoy part two, of our adventure through China!
The Delicious Legacy
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Hello!
Excited to have as a guest Professor Thomas DuBois introducing us to his new book, an adventure through China's culinary history "China in Seven Banquets, A Flavourful History" , published by Reaktion Books: https://reaktionbooks.co.uk/work/china-in-seven-banquets
You can purchase Professor Thomas DuBois book from many online shops like here: https://www.waterstones.com/book/china-in-seven-banquets/thomas-david-dubois/9781789148619
Enjoy part one, and I'll see you next week for part two!
The Delicious Legacy
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Enjoy a nearly three thousand year exploration of Persian food, culture and inventions that made our culinary pleasures, even more pleasurable!
Info if you want to find out about yakhtchal, the ancient Persian refrigerators check here;
https://en.wikipedia.org/wiki/Yakhch%C4%81l
The Shahnameh (“Book of Kings”) By Ferdowsi -the Persian epic poem
https://sdbiblestudy.org/wp-content/uploads/2020/04/The-Shahnameh.pdf
Medieval Persian Cookbook
"A Baghdad Cookery Book"
https://www.amazon.co.uk/Baghdad-Cookery-Book-Al-oTabaikh-Culinaires/dp/1903018420/ref=pd_bxgy_d_sccl_1/258-4486056-9939464?pd_rd_w=h0uD7&content-id=amzn1.sym.46f507f3-7fc1-4bf4-9492-ed026d6e4f68&pf_rd_p=46f507f3-7fc1-4bf4-9492-ed026d6e4f68&pf_rd_r=CY9W5FDBRDZ88YJH8B8J&pd_rd_wg=jGw6S&pd_rd_r=287bc114-87a3-4bc4-bc48-174d24e4ac0b&pd_rd_i=1903018420&psc=1
-How Persian Kings and the Imperial Court was drinking wine from rhyton:
https://www.youtube.com/watch?v=5yJCay1_CA4
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Khalili Batmanglij
https://www.najmieh.com/book/food-of-life-ancient-persian-and-modern-iranian-cooking-and-ceremonies/
I hope you will enjoy this episode as much as I did!
Much love,
Thom & The Delicious Legacy
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An early fourteenth-century Baghdadi cookbook begins thus: “The pleasures of this world are six: food, drink, clothing, sex, scent, and sound. The most eminent and perfect of these is food, for food is the foundation of the body and the material of life.”
What is a "rhyton"? What's a yakhtchal? And how is that Persian walled gardens are connected to Christian paradise?
I am Darius, the great king, the king of kings, the king in Persia, the king of countries, the son of Hystaspes, the grandson of Arsames, the Achaemenide.
Join me on this new episode to explore nearly three thousand years of Persian food, culture and inventions that elevated our culinary pleasures to higher standards that we still follow to this day!
Music by Pavlos Kapralos and Motion Array
Enjoy!
The Delicious Legacy
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Hello!
Burmese food writer turned activist MiMi Aye has been raising awareness about the crisis in Myanmar since the coup in February 2021.
MiMi’s award-winning book ‘MANDALAY: Recipes & Tales from a Burmese Kitchen’ is loved by Nigella Lawson and was chosen by The Observer, The FT, and The Mail on Sunday as one of their Best Books of 2019. MiMi also co-hosts the food and culture podcast The MSG Pod and is on social media as @meemalee
Thanks for listening,
The Delicious Legacy
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'Many other improprieties a good servant will avoid.’ ...
Rules for health, hygiene and manners in Middle Ages...
Yes! They existed. People were worried about manners, and food poisoning and etiquette.
Yes people washed their hands before they sat on the table.
And much, much more! Listen to todays fascinating episode!
Voiceover on "The babees book" by Lucy Davidson.
https://www.linkedin.com/in/lucy-davidson-a31682136/
Enjoy!
x
The Delicious Legacy
Books on medieval manners:
Frederick James Furnivall, ed., Early English meals and manners: John Russell’s Boke of nurture, Wynkyn de Worde’s Boke of keruynge, The boke of curtasye, R. Weste’s Booke of demeanor, Seager’s Schoole of vertue, The babees book, Aristotle’s A B C, Urbanitatis, Stans puer ad mensam. For the overview of medieval table manners see Hammond, Food and Feast, 116–19; Henisch, Fast and Feast, 159–203; Gies, Life in a Medieval Castle, 116; and Hans Sachs, “Ein Tischzucht,” in Astrid Stedje, Deutsch gestern und heute: Einführung in Sprachgeschichte und Sprachkunde (Lund: Liber Läromedel, 1979), 130.
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Hello!
Rice is a very ancient food…People ate rice perhaps from 12000 BCE gathered with other seeds and nuts. Today every third person on earth eats rice every day in one form or another. Rice is grown on about 250 million farms in 112 countries.
But one dish more than any other, defines the global reach of rice and how it is claimed by many nations and has a deep, complex history: Biryani!
From Persian "birinj biriyan" - literally, fried rice, to the Mughal Empire and an old Mughlai recipe from Shah Jahan's kitchen, to subtle pulaos that let the fragrance and flavour of highly aromatic rice shine through and would have been considered more refined and fit for a king there's a rich cultural trail to follow in todays exploration of one of my favourite rice dishes!
Enjoy!
The Delicious Legacy
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How old is a Greek salad? And how 'Greek' for that matter?
Who introduced the potato to the Greeks?
What other dark misunderstandings the introduction of the tomato and potato in Europe has?( and what's got to do with werewolves?)
And finally some delightful tomato recipes from the Greek Cycladic Islands for your gastronomic enjoyment!
Just to kick start your summer!
Enjoy!
The Delicious Legacy
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Hello!
Nikolaos Tselementes. His name is what every Greek says when talking about cookbook. "Did you look at the Tselementes for your recipe"? Indeed when I was growing up i thought that a guide to cooking, or a book with recipes was called "Tselementes"! :-)
On his death in 1958, the impression one is most likely to get from the statements of such well-known men of letters and esteemed journalists writing about him, is that before Tselementes there was chaos in the Greek kitchen. Idle, ignorant women who very little about cooking forced their poor husbands to live on one bad meal after another, a Situation that often resulted in divorce… Nothing, of course, could be further from the truth. The unanimous adoration for the author of the first complete cookbook written in modern Greek, and based on French cooking, was the result of a sweeping trend that started at the turn of the century. This trend was created by the rich and travelled upper classes —- especially those wealthy Greeks living in the Egyptian cities of Cairo and Alexandria - who, imitating their English and French neighbours, were eager to leave their Eastern past behind and become Europeans.
Nothing of course is further from the truth!
But let's find out about the life and legacy of this colossus of the modern Greek kitchen!
Enjoy!
Thom
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Hello!
Welcome to part two of our exploration of the foods of Aztecs.
Corn, food of the Gods and humans.
The ceremonial drink cacao and the alcoholic drink pulque
All here.
Plus the importance of the Florentine Codex, a document with descriptions of many native plants and animals and customs of the Aztecs.
Here is the Florentine Codex, digital edition with English translation too:
https://florentinecodex.getty.edu/book/11/folio/1v?spTexts=&nhTexts=
Enjoy!
The Delicious Legacy podcast
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Hello!
Season 5, has landed!
Episode one, part one is out and it's all about the amazing, delicious and perhaps unique foods and farming methods of the Aztecs, and the other indigenous people of Mesoamerica, the area that roughly today covers the country of Mexico, itself a massive area with many unique ecological niches and diverse nature.
The food and diet of Aztecs therefore can't be anything else but diverse, unique and adapted to the different climatic conditions of the area of modern Mexico City.
So what do we know of their recipes, their dishes and their eating habits?
Let's find out today and next week!
Love
The Delicious Legacy
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Hello!
Excite about Part2 of our Irish Food History!
The Irish palette, is coarse like an oat cake. Fatty from butter and meat, and salty from preservation of food.
What animal shaped the culture of Ireland more than any other? I'll give you a clue with this amazing myth and story. Táin Bó Cúailnge, the story of the cattle raid of Cooley!
What's the relationship with fish and seafood? What if an alien came down to Ireland and saw this island, surrounded by sea, and thought the Irish would eat a lot of fish, what is the reality and how it has been shaped by history, poverty and religion?
And what about the famous bog butter?
Regina Sexton is Food and Culinary Historian, Programme Manager MA in Food Studies and Irish Foodways, University College Cork. She has been researching and publishing in the area of Irish food and culinary history since 1993. As such, she is the best possible person to takes us through an adventure through the history of Irish foodways!
Enjoy the latest episode!
Thom & The Delicious Legacy
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Pomponius Mela, a Roman geographer, who hailed from the Roman province of Baetica (now Andalusia) in southern Spain writing in 43AD, he described the Ireland and Irish people as “a people wanting in every virtue, and totally destitute of piety”. And yet this country was so “luxuriant in grasses” that if cattle were “allowed to feed too long, they would burst”.
Hello! The ancient Greek geographer and explorer Pytheas of Massalia while exploring north west Europe named the land of Ireland "Ierni" and from there Claudius Ptolemaeus ("Ptolemy") called the island Iouerníā . The Roman historian Tacitus, in his book Agricola (c. 98 AD), uses the name Hibernia. It meant "land of winter", and he modern name Eire derives from here.
So today's episode, part 1, is all about the food history and food culture of ancient Ireland. I've talked with food historian Regina Sexton who is based in Cork to give me all the fascinating details of the rich ancient food history of Irish people.
Regina Sexton is a food and culinary historian, food writer, broadcaster and cook. She is also a graduate of Ballymaloe Cookery School holding a Certificate in Food and Cookery. She is the Programme Manager of UCC's Post-graduate Diploma in Irish Food Culture. She has published widely at academic and popular levels. Her publications include A Little History of IrishFood (Gill & Macmillan, 1998) and Ireland’s Traditional Foods (Teagasc, 1997)
I hope you'll enjoy my discussion with her and join me soon for part 2!
See you soon,
Thom & The Delicious Legacy
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...Ninkasi, you are the one who pours out the filtered beer of the collector vat,
It is (like) the onrush of the Tigris and the Euphrates.
Hello! The lines above are from a brilliant Assyrian hymn to the Goddess of the brewing process: Ninkasi. Also a good set of instructions on how to make beer!
Aside from beer, there are many other inventions that Sumerians are credited with. But there is not enough time in my lifetime to write everything about Mesopotamian food!
From Sumerians, to Akkadians to Assyrians and Babylonians, we're talking about civilizations and empires that lasted roughly four thousand years.
More time has elapsed from the first cuneiform clay tablet in 3200BCE -when writing was invented- till the last tablet around 1st century AD, than from the last until today.
What were their recipes? How do we know? And what about their food production systems and first documented agricultural practises?
Enjoy!
As you usual, if you want to contribute and help me do this podcast you can support me on Patreon.
Music by the amazing Pavlos Kapralos!
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
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Deep in a mountain in the Pontic Alps, North-East Turkey, there's a monastery reminiscent of Tolkien's Minas Tirith; the seven-walled fortress city built on the spur of a mountain. Nestled in a steep cliff at an altitude of about 1,200 metres (3,900 ft) and facing a beautiful wooded mountain valley is Panayia Soumela Greek Orthodox monastery, dedicated to Virgin Mary. This is the heartland of the Pontic Greeks. And my journey today begun from a church with the same name, near my home town of Veria, in Northern Greece, 1800 Km away from Trabzon, deep in a forested mountain on a similar altitude...
Hello!
The Pontic Greeks lived in the region of northern Turkey roughly in the areas of Trabzon, Samsun and Gerishun, Sinop for about 2 millennia before their forced expulsion and genocide.
But their food and culture remains still alive luckily for us, and even their unique Greek language which traces its lineage to ancient Greek!
So what did they eat? How they cooked their foods? And how does their cuisine differ from other Greeks, and the similarities with other Black Sea nations around...
Some spectacular videos of Panagia Soumela Monastery and countryside in Trabzon region mountains:
https://www.youtube.com/watch?v=pQb3UJVvbmM
https://www.youtube.com/watch?v=ynLcqCxCh0s
For traditional Pontic produce in Greece today go to Thessaloniki and find this guy:
http://ragian.gr/index.php?route=information/information&information_id=4
Google map link for the Thessaloniki shop:
https://maps.app.goo.gl/QJGjFiEBW4YN7W369
The farm were they age cheeses in caves, smoke their own meats and produce their pasta:
https://maps.app.goo.gl/yVQHg9HVdGDcEyWdA
More information about history and culture of Pontic Greeks:
https://pontosworld.com/index.php
And the Guardian article that inspired me to do this episode today:
https://www.theguardian.com/science/2024/apr/03/endangered-greek-dialect-living-bridge-ancient-world-romeyka
With music from Pavlos Kapralos
Enjoy!
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Hello....!
Who hasn't heard of feta cheese among us?
Now I'm not saying that you necessary need to like it, but most of us know about this white, tangy & salty Greek cheese served with your Greek salad on your favourite holiday destination.
But is the feta cheese we eat a "fait accompli"? (or feta accompli?)
What is Sfella or "Feta of the Fire"?
On today's episode we look at the facts currently and finds out that this is by far not the truth.
A lot of deception happens from the rugged mountains in the north west of Greece till the final product reaches your table in faraway lands...
Here's some great PDO fetas and other delicious goat and sheep milk cheeses from Greece.
Moiras Cheesemakers Geraki Lakonia: (Μοίρας Τυροκομικά, Γεράκι Λακωνίας) tel: +30 27310-71.378
Traditional Cheesemaker Tsatsoulis Levidi Arkadias (Παραδοσιακό Τυροκομείο Τσατσουλή, Λεβίδι Αρκαδίας)www.tsatsoulis.com.gr
Goat cheese with character: www.tousias.gr
Another great Feta cheese: https://chelmos.gr/
https://www.maltbyandgreek.com/chelmos-feta-pdo-4kg-in-100g-slices
Thanks for listening!
The Delicious Legacy
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Helloooooo...!
Easter in UK and Western Europe (Catholic or otherwise) is nearly upon us!
Traditionally the most important celebration of Christianity.
On this episode from the archives, from April 2020, I'm re-publishing the episode about Eastern Orthodox Easter where I describe in some general terms what is happening during the Lent and Easter Sunday.
As is the most important date of the religious calendar and as such, is celebrated in style!
The Lent lasts 40 days and then follows the Holy Week (another lent period) and the the Easter Sunday celebrations!
What is tsoureki?
What do the Greek eat on Palm Sunday?
Do they really paint red the hens eggs? Why?
And what is "mageiritsa" that's eaten after the midnight mass on Saturday to Sunday morning?
Centre piece of Easter Sunday is a whole spit roast lamb on charcoal, or two (or as is the case with my family 3)...and kokoretsi...
If you're nostalgic (as a Greek that's stuck abroad and missing it this year) tempted and hungry do have a listen!
Music by Pavlos Kapralos.
We will back next week with a new episode...!
Much love and happy Easter!
The Delicious Legacy
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Hello!
What is Greek Cuisine today?
How do we define the food of the modern Greek nation? Clear and in many ways transparent cuisine.
can it be defined from the simplicity and freshness of the ingredients, and her frugal, austere or thrifty nature?
Is it just this though?
And how Greek is mousaka, a dish that is considered so Greek throughout the world?
These and much more, I explore on today's episode on the origins of creation of the modern Greek Cuisine and how this is a problem of definition
for many national cuisines and the myth that is essential in their story.
Enjoy!
The Delicious Legacy
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Hello!
Today I have the pleasure to interview historian Dr Eleanor Barnett about her new book, "Leftovers".
The interview was conducted in January, in anticipation of her new book which is coming out on Thursday 14th of March, as a hardback from Head of Zeus.
Preservation of food, and waste management isn't a new problem for our globalized societies. It's part of humankind's story from very early on.
On this episode Dr. Eleanor Barnett will talk about the past 600 years -give or take- and what happened in Britain specifically from Tudor era until today- with an eye looking into our future!
Why food was wasted in the past? How it was wasted? And what did they do with all the food waste that they created?
In times of abundance it's easy to forget how tough can be to feed one's family and self. In the past when harvest failed, prices rose, riots followed; when unscrupulous merchants tried to sell the produce unfairly or abroad, mobs descented and took the wheat or cheese for themselves. Yet now we throw away seemingly an endless supply of perfectly good to eat food.
46% of UK waste is from households and hospitality today. Agriculture and farming for 28%, food processing and manufacturing for 17%, and food distribution for 9%. This equates to 9.5 million tonnes every single year. Globally 14% is lost between harvest and retail, and 11% in households.
So let's take a deep dive in the past and find out more!
Dr Eleanor Barnett posts on instagram as @historyeats and here's her website:
https://www.eleanorbarnett.com/
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Hello!
Welcome back to another archaeogastronomical adventure!
I think you'll enjoy this one! Sweet and complex and full of myths, legends and symbolism!
Honey is a revered food the world over and bees a sacred and important insect.
Let's find out about the first ever apiary, the ancient egyptian practises, mesopotamian myths and ancient greek myths of honeybees.
Plus why the Romans hated Sardinian honey so much?
Enjoyyyy!
Thom & The Delicious Legacy
Music by Pavlos Kapralos.
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Hello!
I have a genuinely exciting episode from the archives of The Delicious Legacy! Even though this is a re-run I have added some extra bits on the intro and outro with bonus ancient recipes! And it's massive!
Labyrinth, Minotaur, Talos, and many other myths and legends, Gods and kings and pirates and poets! This is the sun-kissed, sea-guarded Crete everybody!
I had the great honour to talk with food archaeologist Jerolyn Morrison who is in the island of Crete. For the almost 3 decades now, with teams of dedicated, hard working archaeologists from different fields, she explores and excavates ancient sites all over the island. Jerolyn specialises on findings from the Minoan times, so we are talking really ancient stuff here! Times full of myths and legends!
More about how you can get involved you can find here:
https://www.minoantastes.com/about
Enjoy!
Thom & The Delicious Legacy
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Hello!
Self-Exploding nuts! Now this is fact for the ages! Sadly they haven't been used as a weapon in the ancient past so I can't claim it's known for millennia..
But...Pistachios!
Evidence so far points to farmers having domesticated the pistachio during the first millennium BCE “somewhere within its wild range,” which spanned southern Central Asia, including Tajikistan, Uzbekistan as well as northern Iran and northern Afghanistan.
But how did they spread throughout the world? And where can we find the best tastiest ones?
And a little bonus on the history of peanuts, another misunderstood legume which is treated as a nut, or legume!
Enjoy!
The Delicious Legacy
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A huge volcanic explosion...
An city buried under tonnes of pumice and ash...
No, we are not talking about Pompeii or Herculaneum, but another place and volcano, at least one thousand five hundred years before...
An island civilization destroyed by a cataclysmic eruption around 1600 BCE, roughly 3600 years ago!
Akrotiri, a town on the Greek island of Thera, (what we call now Santorini) was buried and forgotten till the 20th century.
This unfortunate event for the Minoans, was great luck for us, as archaeologists unearthed an almost intact city. Amongst the many discoveries were many frescoes.
And on some of them were depicted women picking saffron from crocus flowers! Which for the purposes of our episode today, is perhaps the oldest
depiction of saffron picking ever!
You see the spice of our discussion today, saffron from the flower crocus sativus it always had a magnetic attraction to humans!
With it's vibrant golden colour, saffron was considered important as a medicine, dye and food. And it still is the most expensive spice in world! Worth almost $10,000 per kilo, it still holds it's importance in our cuisine!
So to enlighten us and explore it's history I invited the food historian and author Sam Bilton who's book "Fool's Gold - A History of British Saffron" explores the fascinating story behind saffron in the British Isles!
Let's find out more about the most valuable spice in the world, Saffron!
Sam has recently released another book for The British Library series "The Philosophy of..." about Chocolate.
You can find out more about her and her books and podcast here:
https://www.sambilton.com/
Enjoy!
Thom & The Delicious Legacy
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Hello!
According to some definitions, "Globalisation is a term used to describe how trade and technology have made the world into a more connected and interdependent place."
But this is not a new phenomenon. For many centuries, this process was happening driven partly or mostly because of the lust for spices. Rare, highly prized and expensive.
Today we will explore the history of three of these spices which are so important to the story of our globalised world.
But most importantly this story is also a story of the Spice Islands; Deep in Indonesia, there where the amazing local sailors and merchants of Banda Islands. The Bandanese became the undisputed leaders of the inter island trade of spices, travelling in fleets of kora-kora canoes, propelled by rowers on platforms of bamboo lashed five feet away on either side of the canoe proper...
Our spices:
-"Karyophyllon" in Ancient Greek was our Cloves.
The Roman writer Pliny the Elder (23-79 CE) was the first to describe cloves in the West in his Natural History (70 CE) where he recorded that “there is also in India a grain resembling that of pepper but larger and more fragile, called caryophyllom, which is reported to grow on the Indian lotus tree; it is imported here for the sake of its scent”
-Nutmeg and mace are frequently mentioned in the oldest scriptures of Hinduism in India, the Vedas, composed between 1500 and 1000 BCE.
-Madagascar is synonymous with vanilla. But what we know and think and eat as vanilla, is not native to Madagascar; it originated some 10,000 miles away...
Let's find out!
Music by Pavlos Kapralos
Love,
The Delicious Legacy
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Hello!!!
This week we are going back roughly 4000 years ago, in Anatolia, in what is today Turkey. A plateau, created by the forces of the tectonic plates pushing each other, bordering Syria, Iran, Iraq, Armenia or encompassing some of the current countries, the Hittites were an ancient civilization a powerhouse controlling much of the fertile land and trade.
Avid collectors of foreign literature, they saved for our eyes, thousands of clay tablets with myths, legends, incantations and spells of cultures surrounding them, as well as their own history. Peace treaties with Egyptians and trade with the semi-mythical kingdom of the Achaeans or otherwise as we know them Mycenaean Greeks. and their disputre with Wilusa, or as we know it Troy.
Join me to find out more about the people were myth and history collides with some fascinating insights!
Thom & The Delicious Legacy
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25th of January is the birthday of Scotland's National Poet: Robert Burns.
What was served on the first ever commemorative dinner in honour of Burns?
What are the origins of the delicious pudding Haggis, and how is related to an ancient Greek comedy by Aristophanes?
How are the Arabs responsible for Whiskey?
And what is on offer on a traditional Burns night? What delicious fare is available for all party goers?
Join me to find out more about this absolute classic Scottish party!
Enjoy!
The Delicious Legacy
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Why Pythagoras was afraid of a field of beans?
Did really an angel decent from Heaven to cook up the most tasty bean soup in a Byzantine Monastery?
Do the British love beans or is it just the canned beans?
What's pease pudding and what Santorini Fava gotta do with it?
And have you heard of this Lancashire delicacy called "parched peas"?
This is the episode you've been waiting for!
A universal history of beans!
Yep. A global phenomenon! Beans have been eater in many forms and guises all over the world. A fantastic resource for humans, and the environment.
When we say "beans" we generally mean all pulses, all legumes, not just the tinned variety from a very well known brand...in tomato sauce...
This covers lentils, chickpeas, black eyed peas, broad (fava) beans, lupins, peas and other "Old World" beans.
From Mesoamerica and the "New World" we got our many varieties of white, black, red, kidney, butter, runner beans and some crazy number of 3000 different varieties of beans!
Beans were important in all cultures, and a staple food, a sustenance for thousands of years.
From Ancient Egypt, to Greece and Rome, and Medieval Europe via the Arab world.
What's the older recipe we've got? And how is cassoulet made?
Links:
Academy of Cassoulet:
https://www.academie-du-cassoulet.com/la-recette-du-cassoulet/
Lentils of Eglouvi in The National Index of Intangible Cultural Heritage of Greece under the aegis of UNESCO
https://www.greekgastronomyguide.gr/en/item/faki-egklouvis-lefkada/
Theophrastus the father of botany:
https://en.wikipedia.org/wiki/Theophrastus
Giant beans from Prespes:
https://www.poupadou.com/blog/en/area-prespes/
https://www.theguardian.com/food/2023/jul/26/how-to-make-the-perfect-gigantes-plaki-recipe-felicity-cloake
Fava from Santorini;
https://www.aglaiakremezi.com/fava-and-the-history-of-the-humble-lathyrus-pea/
Enjoy
The Delicious Legacy
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Hello!
In January 2024 we have reached 4 years of the podcast!
Plus in early December we completed 100 episodes of the podcast and for this I wanted to share with you a special episode.
What better way that to ask some of my favourite historical food people and friends of The Delicious Legacy, for their opinion on what is their beloved dish from the past, or historical cookbook, or something ancient they like to cook?
Here, I've collected the favourite ones from Dr Neil Buttery, Dr Christopher Monk, Ned Palmer, Victoria Flexner and Jay Reifel, Dr Andrew Kenrick, Lewis Bassett from the Full English Podcast,Tudor expert and author Briggite Webster, friend of the podcast and baker Kristin Carrigg, and fellow podcaster and friend of the podcast Kyle Glover from History Rage podcast.
On the audio, you'll also find some quick details about each guest and on which episode they were on the podcast, talking about their speciality subject.
Enjoy!
The Delicious Legacy
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A man, a legend, a myth. So much is a mystery about Marcus Gavius Apicius the gourmet, and Apicius De Re Coquinaria, the oldest surviving cookbook from the Classical World.
Before the word Epicurean was in use, there was "Apician" 'of or pertaining to Apicius the notorious Roman gourmand.'
My guest today, Andrew Kenrick is a tutor at University of East Anglia who wrote Eating the Empire: The Life and Dines of a Roman Foodie
Eating the Empire is a book about the life and food of the world’s first celebrity chef and author of the oldest surviving cookbook, Marcus Gavius Apicius where he attempts to uncover the real Apicius, buried amidst the scandal and myth that surrounded his life.
Enjoy!
The Delicious Legacy
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Merry Christmas to all!
Happy holidays and a delicious New Year!
So I have a festive episode for you! Out now, and the last one for the year!
Christmas in the Emperor's Palace in Byzantine Constantinople...
How did the Emperor entertained his guests in Christmas time? What food was advised to be eaten for the celebrations?
Also, what is some traditional modern Greek dishes for Christmas from my home town of Veria?
I have some exclusive and delicious recipes for your ears and only!
Enjoy!
The following talented human beings wrote the music for this episode:
Music by Argyris Ottas,
https://soundcloud.com/argymusic
Pavlos Kapralos
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
and Miltos Boumis.
https://boumisfilms.com/
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It's another The Delicious Legacy Podcast Vs The British Food History Podcast!
The Lives & Works of Four Incredible 18th Century Cooks:
Four women. Four household cooks. In the course of a century they reshaped the rules of authorship, cookbooks and home cooking.
You might have heard their names. Especially, if you're into your culinary history.
But what was that made these four remarkable women to stand out -nearly 300 years ago- in a field crowded with men and rife with plagiarism? Cookery books before were fairly useless as a workable text for the inexperienced new middle classes trying to get economical meals on the table.
How did these persistent and talented cooks and cookbook authors shaped our modern genre of culinary writing? And what was the evolution of cooking since the 18th century to today? Suddenly women’s voices were being heard, at least in the gendered realms of romantic fiction, cookery, self-help manuals and other works of betterment…
What do we own to these superbly talented women?
Join Neil Buttery writer and food historian and me in an exploration of the lives of Eliza Smith, Hannah Glasse, Ann Cook, and Elizabeth Raffald!
Enjoy!
Thom & The Delicious Legacy
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Hello!
Everyone's different, but we all love sausages! Isn't true?
Greeks eat it, Italians eat, Germans, Spanish, Polish British, Portuguese ...
There is, even, a sausage party in Taiwan Taipei...
Listen for some recipes for sausages from Apicius as well as recipe for traditional Greek sausages today!
Enjoy!
Join me on Patreon for exclusive bonus content!
https://www.patreon.com/thedeliciouslegacy
The Delicious Legacy
Music by Pavlos Kapralos
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Hello!
This is a short bonus episode where I swapped with Ancient History Hound which is one of the first podcasts and friends on ancient Greek/ Roman history that I've been listening to since I started.
He tells us all about an Ancient Athenian Winter Festival - The Haloa. One of many, celebrated the goddess Demeter and in was happening during or around or month December/January.
He's website is : https://ancientblogger.com/
Podcast here: https://podcasts.apple.com/gb/podcast/ancient-history-hound/id1281030015
He is on Twitter as @ancientblogger
Instagram: https://www.instagram.com/ancientblogger/?hl=en
Enjoy!
The Delicious Legacy
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Hellooooooo....!
Episode 100 is out!
New episode is out!
Links mentioned in the episode:
Food Fit for the the Soul of a PharaohThe Mortuary Temple's Bakeries and Breweries
https://www.penn.museum/sites/expedition/food-fit-for-the-the-soul-of-a-pharaoh/
5000-Year-Old wine jars found intact at Abydos in Sohag
https://english.ahram.org.eg/NewsContent/9/40/509364/Antiquities/Ancient-Egypt/YearOld-wine-jars-found-intact-at-Abydos-in-Sohag.aspx
Enjoy!
Thom & The Delicious Legacy
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I recently met with the creator and presenter of The Full English Podcast, Lewis Bassett to talk about -well our favourite subject: food- and especially the long lost history of food in British Isles.
How far back could we go? Perhaps the first documented evidence were from the Roman occupation of Britain nearly 2000 years ago.
We thought we should examine the social aspect of Roman food in Britain and the influence of Rome in the lives of ancient Britons.
What was the flavour palette of the ancient world? What were the common foods 2000 years ago? What did the Romans introduced to these islands, foods that we now take as native and local?
Lewis came to my house and we cooked an ancient Romano-British feast inspired by both Apicius and archaeological evidence and analysis of remains.
I hope you'll enjoy our little conversation, and the food of course!
Music by Pavlos Kapralos
Much love,
Thom & The Delicious Legacy
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Hello!
I'm very excited about this episode! Farrell Monaco is a culinary & experimental archaeologist, and bread-baking addict! Especially of the ancient Greco-Roman variety...So what better person to chat about the ancient cuisine? And it's a very thought-provoking and thoughtful. Who were the people (and the animals!) who did the hard work?
Currently in California -where she was when we spoke online- but mostly researching in Pompeii, Herculaneum and Ostia about ancient Greco-Roman breadways.
More info on bread from Pompeii by Farrell Monaco:
https://www.bbc.com/travel/article/20230629-adoreum-the-newly-discovered-flatbread-fresco-of-pompeii
https://www.bbc.com/travel/article/20230406-arculata-the-bread-that-survived-pompeii
Apuleius and The Golden Ass:
https://en.wikipedia.org/wiki/The_Golden_Ass
Etruscan Tarquinian Tombs:
https://tarquiniaturismo.com/tomb-of-the-triclinium/?lang=en
Farrell's website and blog:
https://tavolamediterranea.com/
Enjoy!
Thom & The Delicious Legacy
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Hello!
An new episode is out!
A few weeks ago I had the chance to interview Honor Eldridge about her new book "The Avocado Debate" which will be released on 24 of November.
We talked about the controversy and debate that this fruit causes around many circles of commentators both online and in the real world and of course about it's history and how it went on to conquer the breakfast tables around the world, and why!
From claims it steals water from local communities, to destroying pristine ecosystems and being simply a crop at the hands of drug cartels avocado hasn't being short of controversies.
Should we rightly demonize the avocado or we need a subtler approach to figure out how to solve general environmental issues that arise in food production and help indigenous, local communities? (and enjoy a smashed avocado on toast with our breakfast?)
Let's find out what really happens behind the scenes on this episode of The Delicious Legacy Episode!
You can pre-order the book here:
https://www.routledge.com/The-Avocado-Debate/Eldridge/p/book/9781032443898
Intro Outro Music by Pavlos Kapralos
Enjoy!
The Delicious Legacy
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Hello!
On this episode I had the pleasure to interview the fantastic Greek author and chef Carolina Doriti about her new book, titled as above.
What is "Kakavia"? "Giouvarlakia"? "Bobota" and "Koliva"? And what's the secret for the best Avgolemono?
Where can we trace the lineage of all those traditional Greek recipes from?
These and a lot more, in our interview today!
Carolina will be in London 12th till 24th of November, appearing in Saturday Kitchen and fronting workshops at Borough Market in the 17th of November and 18th of November will be doing a workshop. Book here:
https://oliveology.co.uk/product/cooking-with-carolina/
Also she will be cooking at restaurant Vori in Holland Park on 21st and 22nd of November.
You can find out more and book here:
https://vorigreekitchen.co.uk/
Her book Salt of the Earth is out now, and you can get it online or on all good bookshops!
https://www.waterstones.com/book/salt-of-the-earth/carolina-doriti//9781787138544?sv1=affiliate&sv_campaign_id=259955&awc=3787_1698752038_ab4da470e66bc19b3be129111e510b4d&utm_source=259955&utm_medium=affiliate&utm_campaign=Genie+Shopping+CSS
Diane Kochilas PBS series on Greek Food:
https://www.pbs.org/food/shows/my-greek-table-with-diane-kochilas/
Enjoy listening!
The Delicious Legacy
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Nights drawing in. It gets colder and wetter outside.
We tend to stay in more. Cosy. Get to cook more warm foods. The autumn and winter seasons have many festivities and celebrations. These, need something special to mark the occasion. A cake, a dessert...But even a bread is something I'd consider baking now...In the summer? no way I would have that oven on! ahahaha!
And what is a spit roast cake?!!?
Let's explore some traditional, unique and quirky desserts from the corners of Europe together with Kristin, a curious baker, a baker who wants to eat her way across traditional European desserts, and between you and me, who can blame her?
Kristins channel is here: https://www.youtube.com/@BakeAcrossEurope
Enjoy!
Thom & The Delicious Legacy
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Where do you go if you want to find the plant Silphium?
And what the heck is Axayacatl?
Join me on this episode for a great discussion I had with author and journalist Taras Grescoe.
His latest book "The Lost Supper" will be published on November 9th in UK and so I managed to secure a pre-release copy and ask him all the important questions!
Taras through his quest for past flavours, is perhaps the first westerner in nearly 2000 years that have chewed on the root of "Silphion" the legendary plant and spice for Greek and Roman cuisine! Bold claim huh? What did he find in a remote plain in the centre of modern Turkey?
How did his own home-made Garum tasted like? And who makes the best modern garum? The archaeologists in Spain or the fishermen of Vietnam?
A key message of the book is that in Diversity there is Resilience.
And all the diversity in our food systems is diminished constantly by the Industry.
These and a lot more in our interview here!
Buy Taras book here: https://www.waterstones.com/book/the-lost-supper/taras-grescoe/9781771647632
More details about The Ark of Taste:
https://slowfoodusa.org/ark-of-taste/
or
https://www.fondazioneslowfood.com/en/what-we-do/the-ark-of-taste/
Music by Pavlos Kapralos
Transcript for inaudible parts:
12min 25sec in:
“She advised me as I made my own garum and the interesting thing is of course it’s a pretty straightforward process you allow with salt, small fish, in my case portuguese sardines to liquify…”
15 min 39sec:
“We do well to include them in our diet especially given the population pressure i decided to go down to mexico city …”
21min 13 sec:
“I grew up in somewhere what some people call it British Colombia I prefer to call it Illahee Ch uk,which means where the land meets the sea, I grew near Vancouver Island…”
22min 25sec:
“ a variety of plant foods and of course the aquatic resources and especially the salmon ….so it was my goal was to find that root and to see if someone will offer my some hospitality its amazing food it is a complex carbohydrate…”
23min 35sec:
“...which is almost like a Scottish fried bread which they are not really good for your health those things whereas the camas was excellent. There’s one thing about the camas you have to be careful there are two kinds of camas, blue camas and white camas and the white camas is also known death camas and a single taste of it it can paralyse you”
Thanks for listening! Join me on Patreon for bonus 7 extra minutes of bonus content on this episode!
https://www.patreon.com/posts/lost-supper-with-91141070?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator&utm_content=join_link
Love,
The Delicious Legacy
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Coarse rice to eat, water to drink, my bent arm for a pillow, therein is happiness. Wealth and rank attained through immoral means are nothing but drifting clouds.
Where did Biriyani come from?
What is the best recipe for it?
Did Mongols, or Persians or Tamils or someone else brought it to the Indian Subcontinent?
When did it become a such a popular sensation?
All the above will be answered in this episode.
For a full version please go to my Patreon page and subscribe from $3 a month, less than a cup of coffee in London, for exclusive archaeogastronomical content!
https://www.patreon.com/thedeliciouslegacy
This way you'll help create more episodes, more frequently and you'll allow me to extent my research to many different fascinating areas of our past.
Plus you'll be getting unique recipes tailor made for you! And more videos! Win-win really!
Enjoy
The Delicious Legacy
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The centre of Mediterranean. The true centre of the ancient world.
The Phoenicians, from what is modern day Lebanon, from a small coastal strip of land, sailed away and never looked back! They and their descendants went further away than any other ancient civilization perhaps even circumnavigated Africa westwards as fasr south as Gabon in the equator!
They also gave us the alphabet!
Greeks, Etruscans and Romans then adopted it and we're still using it to this day. it's rather tragic then, that we don't have almost nothing surviving from their libraries and their literature and of course their foods and recipes.
Carthage was perhaps the most significant culture connecting the far west of the Med -even beyond the pillars of Hercules- with the East; Mesopotamia and even beyond. True sailors, navigators, explorers and merchants perhaps are somehow forgotten in our age -unfairly in our opinion- about their contributions to the worlds history.
In today's episode we explore the agricultural impact, the foods and important discoveries that played a significant role in the rise of the first truly global trade network in the ancient world.
Is there anything surviving from the golden era of Carthage that tells us about their food?
Greeks and Romans followed where the Phoenicians and Carthaginians lead the way.
To support the podcast go to Patreon: https://www.patreon.com/thedeliciouslegacy
Music by Pavlos Kapralos.
Enjoy!
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What did the real people in Tudor England eat? From fruit pies to bean and bacon stews, what Tudors ate & drank varied greatly, and was subject to season and Galen's humoral theory...
Poor and wealthy alike lived off the land, using ingredients based on their availability and seasonality.
Let's find out more from our expert, historian Brigitte Webster. She truly lives and breaths Tudor, in her Tudor house in rural Norfolk where she grows her own fruit and vegetables in a truly authentic Tudor way. She rediscovers day in day out, how did the people back then grew their food in different seasons, plus how savvy with food waste they were! Nothing was wasted!
Join Brigitte to find out what an authentic Tudor recipe looked like, from how it was worded to exactly what ingredients were used.
You can get Briggite's book here:
https://www.pen-and-sword.co.uk/Eating-with-the-Tudors-Hardback/p/23659
And this is her Tudor house:
https://www.tudorexperience.com/
Support this show http://supporter.acast.com/the-delicious-legacy.
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What have I got for you?
Only an exclusive interview with food historian Victoria Flexner and Chef Jay Reifel about their new book "A History of the World in Ten Dinners" which is going to be released on 19 of September.
I was granted access to the preview copy and the opportunity to chat to the creators of the Supper Club "Edible History" about their new adventure writing this amazing book.
A History of the World in Ten Dinners, is divided into ten chapters, starting in ancient Rome, working through 10th century Baghdad, the medieval Silk Road, Renaissance Italy, Tudor England, Al-Andalus, the Columbian Exchange, the Ethiopian Empire, Versailles all the way up to 19th century New York City. Each chapter weaves historical narrative with period recipes sourced from manuscripts, ancient culinary compendiums.
Enjoy!
Links to Jay's & Victoria's work and book:
https://www.ediblehistorynyc.com/
https://www.vogue.com/article/what-did-feminist-icons-eat-for-dinner-mofad-edible-history
https://www.rizzoliusa.com/book/9780847873456/
https://www.newyorker.com/culture/annals-of-gastronomy/an-actual-dinner-party-inspired-by-judy-chicagos-the-dinner-party
Music by Pavlos Kapralos as usual!
Thanks,
The Delicious Legacy
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Hello!
First of all, my thoughts go to all wildfire victims, the world over. It seems that Europe and North America are burning all summer with no end in sight. It is heartbreaking to watch it on the news in real time. The deadly wildfires wept through Hawaii recently, and even though I had this episode researched and recorded for a few months, I kept thinking about the release last week, since the catastrophic wildfires in Maui swept through a whole town. I was in two mind releasing it but in the end the rich, beautiful gastronomic history and myths of these islands needed to be told and appreciated by as many people as possible.
Hawaiian Pineapple: Sliced, Crushed or Grated. “Picked ripe, canned right”
The kindly sun of the tropics, tempered by the trade winds of the pacific; the gentle rain that brings bloom and fruit to almost every inch of soil in Hawaii. The dew of morning and the mellow evening light- all these you will find in a can of Hawaiian pineapple.
Always ask for Hawaiian Pineapple - no matter what brand so long as it comes from Hawaii. Sold everywhere. Sliced, grated or crushed.
- Saturday Evening Post, May 3, 1913.
What are the images you firstly get when you hear Hawaii? Pineapples? Well forget them! Pineapples came from Brazil. So why is Hawaii so much in our imagination wedded with pineapples and tiki?
In this episode we'll get to grips with the colonial recent past and how still resonates in the islands, but most importantly, we'll dive into the ancient Polynesian culture.
What is taro, breadfruit and the famed "ahupua'a"?
Join me to explore the ancient myths of creation of Hawaii and her foods!
The Delicious Legacy
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Dr Flint Dibble is an archaeologist whose research focuses on foodways of ancient Greece.
Animal bones: Once discarded by archaeologists as more or less useless, in recent years they have become an essential part of modern research. Current scientific analysis can shed a lot of light on many aspects of every day ancient life. Simply, by studying what bones our ancestors left behind, i.e. what was consumed, how, and when. With isotope analysis of human and animal remains we can also find out their diet and how this diet varied from season to season! All incredibly detailed and exciting stuff which we have only scratched the surface of!
On this Part 2 of our discussion Flint dives deeper into the ancient Athenian world. What did they eat? How did they butcher their animals, what was the difference between sacrificial feasts and home cooking? How's the urban eating habits and technology change from the 1st millenium BCE going towards the classical period and Athens's hygemony in the years of the Delian League?
Flint's current project, ZOOCRETE: The Zooarchaeology of Historical Crete: A Multiscalar Approach to Animals in Ancient Greece, combines archaeological, textual, and biomolecular evidence for the human management and consumption of animals. From animals herded in the landscape to large-scale sacrificial feasts, animals were a central component to the development and resilience of citizen-states during the first millennium BCE.
Enjoy, share and as ever let me know your thoughts!
Much love,
Thom & The Delicious Legacy
Music by Pavlos Kapralos.
Support this show http://supporter.acast.com/the-delicious-legacy.
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Animal bones: Once discarded by archaeologists as more or less useless, in recent years they have become an essential part of modern research. Current scientific analysis can shed a lot of light on many aspects of daily ancient life. Simply, by studying what bones our ancestors left behind, i.e. what was consumed, how, and when and then discarded. With isotope analysis of human and animal remains, we can also find out their diet and how this diet varied from season to season! All incredibly detailed and exciting stuff which we have only scratched the surface of!
Dr Flint Dibble is an archaeologist whose research focuses on foodways of ancient Greece.
On today's episode, Flint takes us on an exploration of ancient Greece, and makes a case for the importance of zooarchaeology in studying the foods and what animals were consumed in the past. Crucially, how the literary evidence from surviving ancient texts gives us one picture of food in ancient Greece, and how this isn't the whole complete one. While we discover more, a more highly complex portrayal of the diet of the every day person emerges for men, women, slaves and children. Importantly, we discuss, why is our conception of past peoples diet wrong and how?
Flint's current project, ZOOCRETE: The Zooarchaeology of Historical Crete: A Multiscalar Approach to Animals in Ancient Greece, combines archaeological, textual, and biomolecular evidence for the human management and consumption of animals. From animals herded in the landscape to large-scale sacrificial feasts, animals were a central component to the development and resilience of citizen-states during the first millennium BCE.
Enjoy, share and as ever let me know your thoughts!
Much love,
Thom & The Delicious Legacy
Music by Pavlos Kapralos.
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"Archestratus of Gela or Syracuse, the Sicilian who circumnavigated the world (ie the Med) to satisfy his hunger..."
Was he a poet, a gourmand, a philosopher, a traveller?
In the final part of our trilogy we explore the last of the Athenaeus quotes in Deipnosophistai - aka Philosophers at Dinner- the only literally source we have surviving quotes from the legendary poem of Archestratus,
"Hydipatheia" or The Life of Luxury where as an ancient version of Anthony Bourdain goes around the Greek world finding where the best fish, the best wine, the best bread comes from, how to eat it, and, crucially how not to ruin said ingredient.
Plus a recipe or two for parrotfish.
Enjoy!
Music by Miltos Boumis and Pavlos Kapralos.
This episode comes with the welcome support of Maltby and Greek, UK's No1 Greek Delicatessen!
The Delicious Legacy
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"Archestratus who sailed round the inhabited world for the sake of his belly says: [...]"
"Archestratus the Daedalus of tasty dishes in his Gastrology (for such is its title according to Lycophron in his books on comedy...."
Hello!
I'm happy to say that part2 of The Life of Luxury is here!
I've started the episode with Archestratus doing imaginary trip in the Black & Aegean seas, 2330 years ago. This was part of my first episode about Archestratus back in Season 1 Episode 11.
I hope you'll enjoy, and please let me know your thoughts!
Music by Pavlos Kapralos
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Hello!
New episode is out!
Archestratus was the man who supposedly we own the word 'gastronomy' to!
What else can I say other than enjoy all that we know of, from my favourite ancient foodie hero!
Archestratus of Gela! Let's find out what has he left for us, mere whispering echoes from 23 centuries ago!
Any sound advice I wonder?
Music by Pavlos Kapralos
This episode was brought to you with the welcome support of Maltby and Greek UK's No1 Greek Delicatessen!
https://www.maltbyandgreek.com/
Enjoy!
The Delicious Legacy
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Alexis Soyer
Marie-Antoine Carême
Auguste Escoffier
Famous Chefs. Culinary Inventors.
Who were they?
How did they become famous and celebrated, in a pre-internet world, where news travelled slower and printing press was still relatively expensive?
What were their origins, their motives and their legacy that still lives with us today?
Enjoy!
The Delicious Legacy
This episode is brought to you with the welcome support of Maltby and Greek. UK's No1 Greek delicatessen.
If you want to shop and get a 15% discount click the link below and enter the code "delicious" at the checkout.
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Music by Pavlos Kapralos and Motion Array.
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The Late Roman Republic and the Roman Empire were highly urbanized societies.
In order to function, the hungry citizens must be fed at all times.
So what did the Roman Citizen eat every day? How did they procure their foods in their busy cities?
How did the food of the slaves, the workers, the craftsmen and the senators differ? What was popular and cheaply available for the masses?
What was for dinner? And do we have any tasty recipes from 2000 years ago?
All this and more, answered in the latest archeogastronomical adventure!
Enjoy!
The Delicious Legacy podcast
This episode is brought to you with the welcome support of Maltby and Greek. UK's No1 Greek delicatessen.
If you want to shop and get a 15% discount click the link below and enter the code "delicious" at the checkout.
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Music by Pavlos Kapralos and Motion Array.
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Lo, it is nearly 350 years that we and our fathers have inhabited this most lovely land, and never before has such terror appeared in Britain as we have now suffered from a pagan race, nor was it thought that such an inroad from the sea could be made. Behold, the church of St. Cuthbert spattered with the blood of the priests of God, despoiled of all its ornaments; a place more venerable than all in Britain is given as a prey to pagan peoples
Alcuin, a senior adviser to Charlemagne – the most powerful man in Europe – was writing to the king of Northumbria to express his shock and horror at the attack
“...the woeful inroads of heathen men destroyed God’s church in Lindisfarne island by fierce robbery and slaughter’. Writing in the next century, the chronicler Symeon of Durham wrote: ‘They miserably ravaged and pillaged everything. They trod the holy things under their polluted feet, they dug down the altars, and plundered all the treasures of the church. Some of the brethren they slew, some they carried off with them in chains, the greater number they stripped naked, insulted, and cast out of doors, and some they drowned in the sea.”
Well pillaging and destroying it's a tough work that makes men hungry!
OK, besides the joking, who were the Vikings and what was their food like? Let's do some popular myth busting plus lets check some traditional Norse food of the time.
Whey Pickles, Lutefisk, Skyr dairy, hares and rabbits, stews, nuts and berries, game meat, ale and mead.
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Enjoy!
Thom and The Delicious Legacy
Music by Motion Array
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What is your favourite sandwich? How do you make it?
Many myths and delicious recipes for a sandwich exist through the ages!
Who was the first who made a sandwich? Why?
And what does a small town in the Kent coast has to do with naming this culinary concoction across the globe?
And are we addicted to plasticky, fridge-cold supermarket sandwiches?
This Episode was brought to you with the welcome suport of Maltby and Greek UK's No1 Greek Delicatessen. Get your hands in some delicious Greek food here:
https://www.maltbyandgreek.com/
Music by Cloudcub https://cloudcub.bandcamp.com/music
and Pavlos Kapralos
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Enjoy!
Thom & The Delicious Legacy
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What made the Umayyah descendants to flee Damascus and the Caliphate there almost overnight and travel all the way to the westernmost tip of the known world in the Iberian Peninsula?
And how in turn succeeded in creating a flourishing cultural and culinary paradise?
Let's find out some amazing recipes from the period and the secret ingredients in the highly sophisticated cuisine of Moorish Spain!
Enjoy!
Find out more about
Nawal Nasrallah:
https://nawalcooking.blogspot.com/
https://www.aljazeera.com/features/2020/9/13/medieval-arabic-cookbooks-reviving-the-taste-of-history
On today's episode the music featured is from Motion Array and the song "Thessaloniki" from Pavlos Kapralos! If you want to find out more check his YouTube channel here:
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
This episode comes with the welcome support of Maltby and Greek UK's No1 Greek delicatessen!
Get shopping some delicious Greek wines, cheeses, honey and herbs here:
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And don't forget to use the discount code delicious for 15% discount!
The Delicious Legacy
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Hello!
New episode is out!
Whale excrement anyone? Deer glands?
Not keen? What could not entice you to taste these?
Where did these ingredients come from? And what is the allure?
Aside from perfumes, how do we eat these mysterious spices from the depths of the oceans and the farthest corners of Siberia?
Let's delve a little deeper and find out the history and use of the above aromatics to our recipes through the centuries.
This episode was brought to you with the welcome support of Maltby and Greek Uk's No1 Greek delicatessen, supplier and distributor of premium Greek product.
get your order here: https://www.maltbyandgreek.com/
Enjoy!
The Delicious Legacy
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Dr Christopher Monk is a specialist consultant in medieval culture and texts, working freelance in the heritage sector and with creative professionals. He is also a cook.
A cook of Medieval food and recipes, re-worked for our modern kitchens. The feasts of kings usually cooked over open fire, for 100's of guests and with the help of countless cooks, spit-turns, kitchen assistant's and many others now reworked for your family table!
What are the barriers for us when trying to cook an ancient recipe? What does the language and the translation of the texts tell us and how do we interpret the texts?
What recipes can be found in the early Anglo-Norman kitchen?
Let's dive in and get a chance to find out recipes, language and techniques of the past going back nearly a thousand years in Medieval Europe.
Do we need a glossary - a medieval culinary glossary- to better understand the ingredients of our old English kitchens?
On his YouTube channel Dr Christopher Monk brings to you recipes from the fourteenth century Fourme of Cury ('Method of Cookery'), King Richard II's official cookery treatise (c.1390), as well as other early cookery works.
If you want to find more about Dr Monks forthcoming book as well as watching some of the fascinating recipes he re-creates check his website and YouTube channel here:
https://modernmedievalcuisine.com/
https://www.youtube.com/@MonksModernMedievalCuisine/about
This podcast comes with the welcome support of Maltby and Greek UK's No1 Greek delicatessen!
Get your hands to some delicious cheese, wine and herbs here: https://www.maltbyandgreek.com/
Music was composed by Pavlos Kapralos: https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Thank you for listening!
The Delicious Legacy
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The food markets of Byzantium and the cookbooks of the Eastern Roman Empire and beyond!
Support this show http://supporter.acast.com/the-delicious-legacy.
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Hello!
A new archaeogastronomical adventure beckons!
Come with me and explore the complex flavours of England and Italy a thousand years ago. Let's find out how our ancestors used spices, and what was the common and traditional dishes for the folk of the continent of Europe so many centuries ago.
Where do we find our sources from? What recipes and cookbooks have survived? And what archaeology tells us?
Listen now and find out!
Thom
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On the second part of our exploration of Europe's Medieval Cuisine and the regional recipes, we are delving to the amazing, rich and complex foods of Al-Andalus: The medieval Arab Iberian peninsula and the heady mix of spices, fruits from the East, and the mix of Arab, Jewish and Roman cuisines to create something out of this world!
The Almohade Cookbook’s 220 recipes have no counterpart in Middle Eastern cookery of the time; this speaks for the unique character of Muslim Spain’s cuisine. Will check some mouthwatering recipes too.
And from there we go to to Catalonia and then Medieval Germany!
Enjoy!
Thom and The Delicious Legacy
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In 1000 years of eating & cooking…there are too many things to explore!
Before the arrival of new foods from the New World…
There was still a remarkable variety of foodstuffs available to European citizens. Certainly not for everyone, not all the time, but many had access to both indigenous varieties of fruit and veg AND meat..
When was the medieval period?
What were the kitchens, cuisines and the diet back then?
Who are our sources that gives us all the information about it?
Find out on today's part one!
Enjoy!
Thom and The Delicious Legacy
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Every recipe -almost universally- begins with "finely chop an onion..." or a variation on the theme. Yet, when was the last time you really thought about one?
Onions are ubiquitous in every cuisine and every country. But what is their deep history?
Join me to find out the symbolism of onions and their healing properties according to ancient sources, form Mesopotamia, to Ancient Egypt and Rome.
Let's find out some delicious ancient recipes, with onions, or just onions cooked in ways that our ancestors used to eat.
Enjoy!
Thom
Music by Pavlos Kapralos and Miltos Boumis
Thanks to Maltby and Greek for sponsoring this episode!
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The ancient Greek chef, was the first of the genre we know today as "Celebrity Chef".
Competitive, highly sought after, creative, innovator...Feuds and fights and fish, gossip and satire! They had it all!
Who were they? What did their contemporaries thought of them? What did survive of their fame, of their recipes and their books?
Take for example, the only surviving recipe by Europe's oldest cookbook author, Mithaecus, from Sicily, is an instruction for dealing with this fish. 'Gut, discard the head, rinse,. slice; add cheese and oil. Cepola rubescens, a long, ribbon-like fish. Now not much sought after, this was a delicacy to classical Greeks...
The recipes the fragments of which I'm sharing with you today will delight you, excite you, mystify you...and hopefully will inspire you too!
Find out more, on today's episode....
Enjoy!
Thom & The Delicious Legacy
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Salt!
Homer, Plato, Plutarch, Pliny and Livy all wrote about it in various forms.
Life saving, literally we can't survive without salt our bodies won't function.
Preserving in more than one ways, giving us the chance to have food in the lean harsh winters...
Delicious in so many ways.
And yet not known too well, commonly misunderstood, and with many myths attached to it.
Let's explore the deep, ancient and fascinating history of salt!
Enjoy!
Music by Pavlos Kapralos
This episode comes with the welcome support of Maltby and Greek UK's No1 Delicatessen.
The Delicious Legacy
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Did you know that humans couldn't digest milk? All humans except babies and toddlers that is. But cheese...Cheese was OK!
Our Neolithic ancestors were goat and sheep herders and had this amazing resource, milk from their animals, which was making them ill. Till something clicked and they've realised that we could utilize it if it is transformed to cheese!
When did all that happened? Why? Where was cheese first 'invented' by whom and how did it spread across Europe and the world?
In this episode - a rerun and re-edit of an older one from season one- I speak with author and cheesemonger and all around great human being Ned Palmer, who's book "A Cheesemongers Guide to the British Isles" was released in 2019 and formed the basis for our conversation here.
*Warning there is a somewhat graphic description of the "dead goat cheese" which some listeners might find upsetting.
The episode is updated and more concise than the one from Season 1, this one is roughly 50 minutes of fascinating cheese history; we are time-travelling in an adventure to discover one of our most genius creations! Cheese!
With so many varieties and styles join us for fun trip to humankind's past! We travel to Neolithic Mesopotamia, Prehistoric Britain and Ireland, Homeric Greece, Ancient Rome and Medieval Europe!
Music by Miltos Boumis https://cretanbrioche.com/author/boumis/
and Pavlos Kapralos. https://www.youtube.com/@pavloskapralos3969
This episode is brought to you with the kind support of Maltby and Greek, UK's No1 Greek Delicatessen.
https://www.maltbyandgreek.com/
You can get Ned's book here:
Support The Delicious Legacy here:
https://www.patreon.com/thedeliciouslegacy
Many thanks!
The Delicious Legacy
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On a glorious sunny winter day on 21st of January, I arrive on Horsenden farm intrigued by what I am about to witness next. It’s a crisp bright afternoon just about lunchtime. People had already gathered and chatted and they were all dressed with some very interesting attire, all mysterious and pagan they’ve seemed to me. Some of them resembled the Holy Man, the winter incarnation of the Green Man that kind of thing, with leaves and branches adorning their head and upper body and capes. Bells around the thighs for noise when walking. And of course all this interesting stuff included hot cider, and people had gathered around a table, waiting for the possession to start, helping themselves with the hot spiced beverage, very welcome on a cold winter day but also delicious.I too helped myself to one or three cups while waiting for the ceremony to start… The whole vibe was very folk, very old spirit of the forest type of thing, really ancient England stuff. I wondered if it was the effect of the hot cider that amplified these surreal scenes, or indeed I stepped into the past…An overall feeling of revelry and party was hanging in the air, people with instruments practising the tunes…and of course plenty to drink and keep us warm on this winter day…
The purpose of the Wassailing ceremony is to awake the cider apple trees from the winter sleep and to scare away the evil spirits. And so what happens is the people wet the trees with cider and play music and bang on drums and pans to frighten the evil spirits. This is definitely a weird and wonderful sight to behold.
On the verge of extinction, now Wassail is back, almost from the dead! What’s going on? Are we going back to something, hankering to return to some mythical age? Or the disconnect with land, the growing of food and the old folk traditions, breeds a strange not nostalgia but thirst perhaps for knowledge and understanding of our past? Something to connect us in the current disconnected age?
Whatever it is that made it possible, it seems Wassail has returned for good in the parts of England that originated, but also in many places that aren’t in Somerset, like Sussex and well, even here in London!
Thank you and enjoy!
Thom
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Chocolate, gambling, debauchery, and plotting to bring down the government...
You wouldn't expect that from your average coffee house, but this was part and parcel of the most exclusive clubs of the day, the infamous chocolate houses of St James Square, London...
And you thought Aztecs were the wild ones...
Sadly almost all that we know for the Aztecs is wrong or plainly exaggerated. Montezuma indeed he had lavish feasts with many courses, but he certainly didn't drink 50 cups of cocoa! And certainly it wasn't an aphrodisiac. This was a strange fascination and obsession of the Spanish conquistadors.
The Aztecs drunk it as a ritual drink, a drink fit for the nobility and the higher echelons of society.
Find out about the above and a lot more on today's episode about the history of chocolate in the Aztec Mexico and in Europe!
Enjoy!
The Delicious Legacy
The episode was sponsored by Maltby and Greek. Get your 15% discount if you shop online with the code "delicious" on the checkout.
https://www.maltbyandgreek.com/
Music by Motion Array.
Support this show http://supporter.acast.com/the-delicious-legacy.
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Since starting this podcast over two years now, I’ve covered many many topics from the ancient world. But I’ve never ventured in great detail in India’s past, to examine her vast, rich cuisine and history into any detail. Of course we know the ancient Greeks and Romans had trade networks in land and on sea that stretched to the Indian subcontinent, and there was a complex and interconnected commerce of spices, of many expensive ingredients used in the ancient Greek and Roman cuisine. Chiefly pepper, black and long pepper, but also cinnamon and ginger and various others. Some of the world's earliest civilizations rose and fell in the Indian subcontinent long before the Greeks wrote and spread the homeric epics. But what do we know of the Indian culinary history? What do we know of their foods and ancient recipes? Did the complex mix of religions over the millenia and especially with Hinduism and later on Buddhism played a significant role in the diet of the people?
Have many things survived? What's the lineage that connects the past inhabitants of this vast land to the present day? Many of our staples today and some of the most popular vegetables and fruits have their origins in India. Cucumbers and aubergines are two prime examples. Sugar from sugarcane first is mentioned in ancient India of 1000BCE as we’ve seen in the episode of the podcast with Dr Neil Buttery a couple of months ago…
Well I’m very happy to say that I have a very esteemed guest on today’s episode to talk to us about many aspects of the complex and often misunderstood cuisine! Today’s episode will be a sort of introduction to the world of Indian cooking and I hope in the near future to explore a lot more in depth and detail the fragrant sweet and savoury character of the food from ancient times till the modern age of spice trade with the English, Portuguese and Dutch…
Sejal's book "The Philosophy of Curry" is out on British Library. You can buy a copy here:
https://shop.bl.uk/products/the-philosophy-of-curry
You can find her on twitter: @SejalSukhadwala
and on Instagram @sejalsukhadwala
Remember that if you shop online at Maltby and Greek you get 15% discount with the code "delicious"
https://www.maltbyandgreek.com/
Thanks for listening!
The Delicious Legacy
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Fun fact about chocolate:
The chocolate drink of today, is nothing like the drink the ancient Mayans had! That was 98% cacao nibs, today is probably 2%!
Have you ever thought how on earth someone thought to take the seeds of a difficult to grow tree, dry them, ferment them, toast them, grind them and make them into a delicious yet bitter drink? How did all start? When and where?
Chocolate has been known for 3000 years , give or take to humankind. And for almost all of it’s history, it has been consumed as a drink. Mayas and Aztecs both used to drink it, making a form of frothy chocolate drink flavoured sometimes with spices such as chilli and vanilla. In order to achieve the froth which was considered a sign of quality, the drink was poured back and forth between two jars.
Enjoy!
The Delicious Legacy
This episode features music from Motion Array.
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Deep in the diverse, evergreen, and humid tropical forests of Yucatan, lies a secret; something that in the past 50 years we certainly have become more familiar with, yet when one sets foot today, in these vast tropical landscapes, it is hard to imagine. Once, this was part of the urban landscapes of the Mayans, long before the European invaders trampled on American soil with their armour and leather boots. Here, Mayans planted cacao trees amongst other crops on these sites, right on the riverbanks. The birdsong in the morning was and still is, intense. Troops of howler monkeys, swing and cry and feast on figs that grow along the river, and which provide the shade that cacao trees need to thrive.
Who made the first cacao drink? Where does the name come from?
Find out this and a lot more on this episode of The Delicious Legacy!
This episode was sponsored by Maltby and Greek UK's No1 Greek Deli!
Get your hand to some delicious Greek produce with a generous 15% discount if you use the promo code "delicious" here:
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Happy listening!
Thom & The Delicious Legacy Podcast
This episode features music from Motion Array.
Support this show http://supporter.acast.com/the-delicious-legacy.
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How did our ancestors celebrated the birth of Christ? What was considered "special" and celebratory dish and food worthy of the birth of Christ?
Are there many differences between the nations of Europe, north, south, east and west?
What the Greeks of different regions cook for their Christmas table? what other foods and cakes we serve during the twelve day festive table?
And most importantly, why am I so excited and greedy when Christmas comes?
Find out all the above and more here!
Why there are so many cakes and sweet puddings over the festive period? Traditional cakes made and eaten almost everywhere in Western Europe between Christmas and early January.
The Twelfth Night cake, which is in direct line of descent from the Roman cakes of Janus, after whom January is named. Janus, god of the double gate – the gate that opens and
the gate that shuts – had two faces and a double mission: to look back at the past, the Old Year, and forward to the future, the New Year.
In Gascony, aniseed cakes used to be distributed after midnight Mass at Christmas.
Celebratory foods include Goose, the Germanic tradition was to serve roast goose at Christmas. This is convenient,
since the goose, a large bird, hatches in spring and is in its prime at eight or nine months old. Any older and it will not be a success roasted.
Or Carp; who is king of the fish in Central Europe, where Christmas or Easter would be unthinkable without it.
In South France dried figs also feature among the traditional ‘Thirteen Desserts’ of Christmas. With walnuts or hazelnuts, raisins and almonds, they were one of what were called the quatre mendiants, the four orders of begging friars (so called because the different colours of the nuts and dried fruits suggested the colours of their habits). A treat for children was a ‘Capuchin nougat’ – a dried fig split open and stuffed with a green walnut.
Calissons, the famous sweets of Aix-en-Provence, must be made with almonds. They consist of marzipan and crystallized fruits mixed with orange-flower water, all the ingredients being Provençal, and worthy of a sweetmeat which is the pride of Aix. Olivier de Serres, in his Théâtre d’agriculture et mesnage des champs, describes a confection very much like calissons d’Aix. Mme de Sévigné was delighted with a big box of them that her daughter gave her. The word calisson may be from Latin. At Christmas festivities in Aix-en-Provence rich families and confectioners had them distributed by priests at Mass instead of the consecrated bread.
Enjoy the latest episode with the welcome support of Maltby and Greek UK No1 Greek Delicatessen!
https://www.maltbyandgreek.com/
Much love
Thom & The Delicious Legacy
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Io Saturnalia!
Long before Christmas existed and was celebrated...
There was another mid-winter festival...SATURNALIA!
Gaius Valerius Catullus described it as "the best of times"; an extravaganza of food and drink, an inversion of social roles, an expression of one's self through singing gambling...
Originating as a farmers' festival dedicated to Saturn, the Roman god of agriculture and the harvest, it started as one day celebration, usually December 17th, but over centuries evolved to something bigger.
Eventually the Roman dramatist Seneca complained 'December used to be a month- now it's a whole year'
Can you not relate? Every holiday nowadays seems to last, until the next one! Could be month, could be longer, after all, the Christmas tat goes for sale in August these days!
Music by Pavlos Kapralos.
You can find delicious traditional Greek products online for your Christmas table at Maltby and Greek with 15% discount if you put the discount code "delicious" here:
https://www.maltbyandgreek.com/
Happy listening,
Thom & The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
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The Abbasid caliphate (750-1258) and its associated "golden age of Islam" is famous for a range of achievements in science, literature, and culture. The preservations and translations of ancient Greek texts to Arabic and the flow of discussion, philosophy, the merging of Persian, Greek and Arabic thought with Islam the countless inventions and new paths in science, mathematics and astronomy. All these are more or less known widely. Huge achievements. A mass of ancient texts were preserved for our eyes thanks to Persian scientists.
But what about...Pickles?! What do we know about this superb condiment I say?!!?
Well let's try and get a sense of place and a starting point to our story!
Baghdad was founded in 762 as The City of Peace.
The Abbasid empire stretched from the edges of India to the borders of Europe. Baghdad was the heart of the Islamic world and the centre of political rule. It was also the centre of the Translation Movement, when scholars from around the world came together at the House of Wisdom in Baghdad, translating ancient Greek and Roman texts on subjects like algebra, medicine, and astronomy. Music, poetry and art flourished. The society of the Abbasid Caliphate was diverse and open. Think of it a little bit like the “Citadel” in Game of Thrones.
As a Metropolis of a vast empire, Baghdad it was a sprawling city with houses of main thoroughfares, connected by narrow, winding and shade-giving streets; all within earshot of the local mosque. Business and trade were kept to the main streets and public squares, bustling and noisy with its food stalls and many other traders. Gardens both public and private, were an imitation of paradise with attention and care to details. Huge water-raising machines could be seen pumping water from rivers into the fields and to the cities and houses.
In this hugely influential cultural city al-Baghdadi was born in 1239AD. He was a scribe, and was a compiler of an early Arabic cookbook of the Abbasid period, The Book of Dishes. Originally with 160 recipes but later 260 more were added.
Thank you and see you soon!
Music by Pavlos Kapralos and Motion Array (Arabian Nights, Barren Sands)
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"An Ethiopian goatherd named Kaldi one day noticed his best
goat dancing about and baaing like a maniac. It seemed to
happen after the old billy goat had been nibbling the berries off
a certain plant. The goatherd tried a few himself and soon was
dancing about, too."
How do you like your coffee?
Dark, bitter, milky, sweet or spiced?
Hot, or iced?
From Brazil, Mexico, Java, Jamaica or Colombia?
But even if it's unimaginable to think your morning without it, there was a time before the caffeinated era! A time that people didn't drink it!
I know! The horror!
Where did it all started and why? and how come it's the most popular trading commodity in the world after oil?
From Ethiopia to Yemen from there to Egypt and Turkey and then Europe...
and then the new world and the whole world! Coffee is truly global!
Many myths persist on how or why and many wars were fought. And bans on its consumption. And slavery.
So much to unpack!
Listen and enjoy!
Support this show http://supporter.acast.com/the-delicious-legacy.
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How would our modern day to day life would be like, in a world without sugar?
I’m very pleased to have Neil Buttery on the podcast today, the food historian and author of “A dark history of sugar”, who’s book is out now and traces the origins of all the above, sugar’s production and consumption especially during its darkest parts between the 16th and 19th century.
Once, it was called Indian Salt. Or white salt. The Chinese lay claim to be the first to make it; among their many inventions.
It seems the art of making it though, came from India.
Sugar cane is a giant grass that once was native to the island of New Guinea.
This is the history of sugar, and sugar cane, the plant Saccharum officinarum which today is found growing in many places around the world, but crucially used in so many of our foods that it certainly makes it ubiquitous …
Darius the Persian King is said to have discovered in India a reed that gives honey without the aid of bees. And brought it home with him.
A spice -as it was considered in the ancient world- more expensive than any other, and used for medicinal primarily purposes.
Dioscorides, a Greek contemporary of Augustus, remarks that: ‘There is a kind of solid honey called saccharon, which is found in the reeds of India and Arabia the fortunate. It resembles salt in consistency, and crunches in the mouth.’
Sweet foods are very rare in nature indeed. And exactly why before the age of sugar, honey was the no1 sweetener in the world, eaten and used by people all over.
Energy giving, it was the only sweetener available in a pure and natural state.
We describe people as sweet when they’re nice, polite and so on.
Clearly sweetness is something we desire, something we need, something we revered as sacred since our deep ancient past. Honey and sugar have religious connotations too.
But we also need high energy for our development. As a species our need for sweet and sugar led us to develop ingenious ways to make things sweeter. From the development of sophisticated apiculture to agriculture and breeding selectively fruit bearing plants that have more sugar.
But how did sugar as we know today come to the forefront of our lives? And how it created and was shaped by the transantlantic slave trade, colonialism and exploitation of humans and nature?
If you want more archaeogastronomical content, and the extra bits from our conversation with Neil, please subscribe to the Patreon page here:
https://www.patreon.com/thedeliciouslegacy
You can buy Neil Buttery's "A Dark History of Sugar" book in every good bookshop.
Music by Pavlos Kapralos.
If you want to get your hands on some delicious Greek products go to Maltby and Greek website and use the code "delicious" at the checkout to get a lovely 15% discount!
Enjoy!
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
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Who were the heavy drinkers of Post-Roman Western Europe? What did Kings, monks and bishops did to curb the excess of wine consumption and violence in what is now France, Germany and England?
Find out on the newest episode of The Delicious Legacy...
I hope you enjoy the start of our wine series so far!
Happy Listening!
With the so-called collapse of the Western Roman Empire, Europe was in turmoil. Or so the traditional narrative goes. Certainly there was de-centralised powers emerging.
What did this do to wine cultivation and production? Who drunk wine? What happened in the years between 500 and 1000 AD?
Listen to find out on part five of this exploration of the history of wine!
And of course I'm delighted to say that the listeners get a 15% discount from Maltby and Greek deli in London,
when you shop online using the code "delicious" here: maltbyandgreek.com/delicious
You can follow and listen to everything my friends Partial Historians do here: https://linktr.ee/ThePartialHistorians
Music by Pavlos Kapralos.
Thanks!
Thom & The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
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An interview with Aghiles Ourad from the project The Other Grape.
From around 800 BCE ancient Phoenician merchant sailors created commercial hubs and trading stations all over North Affrica and Spain. Doubtless they exported their wine making and grape growing there more than 2600 years ago...
The Mediterranean is for all intends and purposes a lake as much as a sea. The trade and commerce of the peoples living on her shores happened through the sea for millennia. The climate is very similar and the exchange of ideas, foods, and culture almost free-flowing.
And yet, nowadays, when we talk about wine we only think of French, Spanish, Italian, perhaps Greek and ...that's about it! We completely forget the other half of the Med. The southern shores, the lands of North Africa and the Middle East. A vast area of any fertile lands, that played important roles in the rise and fall of countless empires! The grape was first cultivated and wine drunk in the East. In the Anatolia lands, in modern Turkey but also in Iran and Iraq, and Lebanon. Ancient Egypt too, had a very important wine production.The proper old, old world wines!
Why this blindness persists in our globalised age? And what is the colonial legacy of the wine making and vine growing on these lands?
Yet today we tend to ignore of the wine production of the predominately Muslim countries. Well today we'll try and rectify that!
I hope you'll enjoy our discussion!
Thom & The Delicious Legacy
Music by Pavlos Kapralos
Aghiles wine adventure is https://theothergrape.co.uk/
Support this show http://supporter.acast.com/the-delicious-legacy.
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Hello!
"...For filled with that good gift
suffering mankind forgets its grief; from it
comes sleep; with it the oblivion of the troubles
of the day. There is no other medicine for misery."
Wine. More than medicine. More than nourishment. A gift from the Gods...
Though wild grapevines have grown on the Italian peninsula since prehistory, historians are unable to determine precisely when domestic viticulture and winemaking first occurred.
The earliest recorded evidence of Greek influence dates to 800 BC. Viticulture was widely entrenched in Etruscan civilization, which was centred around the modern winemaking region of Tuscany.
For most of Rome's winemaking history, Greek wine was the most highly prized, with domestic Roman wine commanding lower prices. The 2nd century BC saw the dawn of the "golden age" of Roman winemaking and the development of grand cru vineyards (a type of early first growth in Rome). The famous vintage of 121 BC became known as the Opimian vintage, named for consul Lucius Opimius. Remarkable for its abundant harvest and the unusually high quality of wine produced, some of the vintage's best examples were being enjoyed over a century later.
For the most part wine was fermented in sealed amphoras. Small holes permitted carbon dioxide to escape during fermentation, but after the process was complete they were blocked up. The wine was not always racked or filtered and when it was not it was syphoned or run through a sieve as it was poured out to be consumed.
Cato recommended drying grapes in the sun for two to three days, while Virgil advised a different means to the same end of increasing sugar content: leaving grapes on the vine until they were exposed to frost. The products of Virgil’s method were the forerunners of modern late- harvest wines.
Cato also said that during the thirty days of fermentation the insides of wine jars should be regularly scraped with brooms made of elm twigs to stop the dregs sticking to the sides. This process was the equivalent of batonnage and other methods of ensuring that the less stay in contact with the must during fermentation. Depending on the grapes used, it should have ensured a darker and more tannic wine. The jars were then sealed until spring when the wine was racked off into clean amphoras for ageing.
Cato provided several recipes for *Greek', 'Coan' (that is, from Cos) and other wines, including this one which he described as suitable 'for the hands
to drink through the winter:
Pour into a jar ten quadrantals of must, two quadrantals of sharp vinegar, two quadrantals of boiled must, fifty quadrantals of fresh water. Stir with a stick thrice a day for five consecutive days. Then add sixty-four sextarii of old sea-water, cover the jar, and seal ten days later. This wine will last you until the summer solstice; whatever is left over will be a very sharp and excellent vinegar.
That and a lot more on this weeks episode!
Enjoy!
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
Hosted on Acast. See acast.com/privacy for more information.
Hello!
"...For filled with that good gift
suffering mankind forgets its grief; from it
comes sleep; with it the oblivion of the troubles
of the day. There is no other medicine for misery."
Wine. More than medicine. More than nourishment. A gift from the Gods...
Though wild grapevines have grown on the Italian peninsula since prehistory, historians are unable to determine precisely when domestic viticulture and winemaking first occurred.
The earliest recorded evidence of Greek influence dates to 800 BC. Viticulture was widely entrenched in Etruscan civilization, which was centred around the modern winemaking region of Tuscany.
For most of Rome's winemaking history, Greek wine was the most highly prized, with domestic Roman wine commanding lower prices. The 2nd century BC saw the dawn of the "golden age" of Roman winemaking and the development of grand cru vineyards (a type of early first growth in Rome). The famous vintage of 121 BC became known as the Opimian vintage, named for consul Lucius Opimius. Remarkable for its abundant harvest and the unusually high quality of wine produced, some of the vintage's best examples were being enjoyed over a century later.
For the most part wine was fermented in sealed amphoras. Small holes permitted carbon dioxide to escape during fermentation, but after the process was complete they were blocked up. The wine was not always racked or filtered and when it was not it was syphoned or run through a sieve as it was poured out to be consumed.
Cato recommended drying grapes in the sun for two to three days, while Virgil advised a different means to the same end of increasing sugar content: leaving grapes on the vine until they were exposed to frost. The products of Virgil’s method were the forerunners of modern late- harvest wines.
Cato also said that during the thirty days of fermentation the insides of wine jars should be regularly scraped with brooms made of elm twigs to stop the dregs sticking to the sides. This process was the equivalent of batonnage and other methods of ensuring that the less stay in contact with the must during fermentation. Depending on the grapes used, it should have ensured a darker and more tannic wine. The jars were then sealed until spring when the wine was racked off into clean amphoras for ageing.
Cato provided several recipes for *Greek', 'Coan' (that is, from Cos) and other wines, including this one which he described as suitable 'for the hands
to drink through the winter:
Pour into a jar ten quadrantals of must, two quadrantals of sharp vinegar, two quadrantals of boiled must, fifty quadrantals of fresh water. Stir with a stick thrice a day for five consecutive days. Then add sixty-four sextarii of old sea-water, cover the jar, and seal ten days later. This wine will last you until the summer solstice; whatever is left over will be a very sharp and excellent vinegar.
That and a lot more on this weeks episode!
Enjoy!
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
Hosted on Acast. See acast.com/privacy for more information.
Wine, because no great story started with a salad!
Hello!
Today we shall explore the legacy of ancient Greece and her wines.
Symposiums, ancient Greek grape varieties and wines, like Lemnio, Savvatiano, Assyrtiko, Thassian and Chian wines...
And what about the ancient Greek drinking vessels? Which ones did they use?
"In ancient Greece, the master of the house would open the festivity known as an agape (meaning literally ‘love’ in the sense of friendship) by pouring a libation of wine. For once, the wine was served neat, without water, and very little of it was drunk. Before any of the guests raised it to their lips the host emptied a cup of wine on the sacred family hearth, as the share for the gods, those of the hearth and the others. Then everyone sang a hymn to Dionysus."
Sit back, relax, open a bottle of wine and listen!
Remember if you want to enjoy the extra content with exclusive recipes why not join me on Patreon and become my patrons there? Tonnes of lovely material to enjoy as well as extra content on the episodes!
Thanks!
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
Hosted on Acast. See acast.com/privacy for more information.
Wine, because no great story started with a salad!
Hello!
Today we shall explore the legacy of ancient Greece and her wines.
Symposiums, ancient Greek grape varieties and wines, like Lemnio, Savvatiano, Assyrtiko, Thassian and Chian wines...
And what about the ancient Greek drinking vessels? Which ones did they use?
"In ancient Greece, the master of the house would open the festivity known as an agape (meaning literally ‘love’ in the sense of friendship) by pouring a libation of wine. For once, the wine was served neat, without water, and very little of it was drunk. Before any of the guests raised it to their lips the host emptied a cup of wine on the sacred family hearth, as the share for the gods, those of the hearth and the others. Then everyone sang a hymn to Dionysus."
Sit back, relax, open a bottle of wine and listen!
Remember if you want to enjoy the extra content with exclusive recipes why not join me on Patreon and become my patrons there? Tonnes of lovely material to enjoy as well as extra content on the episodes!
Thanks!
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
Hosted on Acast. See acast.com/privacy for more information.
"Nothing more excellent nor more valuable than wine was ever granted to mankind by God.” – Plato
Hello!
Today on this first part of the History of wine, we’ll go back into the past to trace the beginnings, from prehistory and also see some Greek myths about the legendary god Dionysus.
Let me ask you this: and be honest with me. When I say ‘wine’ what do you think?
What’s the first thing that comes to mind? Or rather to give a clue, what country comes first to your lips when one says wine?
Is it perhaps, by any chance, France? Well today we're not discuss anything about the history of French wine! heh...
The history of wine is steeped into peril, danger and many many myths and controversies!
Let's find out!
Thanks, and happy listening!
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
"Nothing more excellent nor more valuable than wine was ever granted to mankind by God.” – Plato
Hello!
Today on this first part of the History of wine, we’ll go back into the past to trace the beginnings, from prehistory and also see some Greek myths about the legendary god Dionysus.
Let me ask you this: and be honest with me. When I say ‘wine’ what do you think?
What’s the first thing that comes to mind? Or rather to give a clue, what country comes first to your lips when one says wine?
Is it perhaps, by any chance, France? Well today we're not discuss anything about the history of French wine! heh...
The history of wine is steeped into peril, danger and many many myths and controversies!
Let's find out!
Thanks, and happy listening!
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
The spice trade episode was an epic undertaking and I am so pleased with it, but sadly we have reached the end!
On this final part we are examining a number of other spices -namely black pepper, cardamom and ginger- and we learn about the demise of the Nabateans in the early centuries of our common era. We also see how the clever tribes enhanced the selling of their incense and spices by weaving elaborate stories, with monsters and dangerous birds guarding the valuable trees!
The ancient world was highly globalised and the Arabian traders were in the middle of a lucrative route; incense and spices and precious, exotic luxury goods were coming from the East and used in the West, for many millennia. For rituals, for food and seen as items that bestowed power and authority to the person who possessed them. Were the magical tears of Frankinsence, much coveted by the Egyptian Nobility, the thing that kick-started the global race for spices?
Enjoy!
Music by Epidemic Sound and Motion Array except
Theme of The Delicious Legacy and end song by Pavlos Kapralos
Free Mily by Miltos Boumis
Voiceover actors appearing in order : Mark Knight, Baron Anastis, Jim Bryden, Rachael Louise Miller.
Sources:
The Periplous of the Erythraean Sea (ancient unknown author),
Roman Arabia by Bowersock
Cumin, Camels and Caravans - A Spice Odyssey by Gary Paul Nabhan
Food in the Ancient World from A to Z by Andrew Dalby.
Wikipedia : https://en.wikipedia.org/wiki/Cinnamon
https://en.wikipedia.org/wiki/Indo-Roman_trade_relations
https://en.wikipedia.org/wiki/Pre-Islamic_Arabia
https://en.wikipedia.org/wiki/Indian_Ocean_trade
Support this show http://supporter.acast.com/the-delicious-legacy.
Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.
If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
Making this episode was an epic adventure, "travelling" through the ancient world and through time, so I had to divide it into three parts.
Today in part two of our adventure amongst other things we follow the trails of frankinsence and who were the Nabataeans?
The ancient spice route is inextricably linked with the Arabian peninsula. At first, this seems a little bit odd perhaps, and a little baffling. Why this inhospitable desert, is connected with the spice trade so closely?
In today's part one of our trilogy about the ancient history of the spices and spice trade, we'll get introduced to the climate, region and the people who inhabited the Arabian peninsula.
The ancient world was highly globalised and the Arabian traders were in the middle of a lucrative route; Insence and spices and precious, exotic luxury goods were coming from the East and used in the West, for many millennia. For rituals, for food and seen as items that bestowed power and authority to the person who possessed them.
Enjoy!
Music by Epidemic Sound and Motion Array except
Theme of The Delicious Legacy and end song by Pavlos Kapralos
Free Mily by Miltos Boumis
Voiceover actors appearing in order : Mark Knight, Baron Anastis, Jim Bryden, Rachael Louise Miller.
Sources:
The Periplous of the Erythraean Sea (ancient unknown author),
Roman Arabia by Bowersock
Cumin, Camels and Caravans - A Spice Odyssey by Gary Paul Nabhan
Food in the Ancient World from A to Z by Andrew Dalby.
Wikipedia : https://en.wikipedia.org/wiki/Cinnamon
https://en.wikipedia.org/wiki/Indo-Roman_trade_relations
https://en.wikipedia.org/wiki/Pre-Islamic_Arabia
https://en.wikipedia.org/wiki/Indian_Ocean_trade
Support this show http://supporter.acast.com/the-delicious-legacy.
Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.
If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
This week's episode is an epic so I had to divide it in three parts!
Part One today and then part two next week, and the final part the week after.
The ancient spice route is inextricably linked with the Arabian peninsula. At first, this seems a little bit odd perhaps, and a little baffling. Why this inhospitable desert, is connected with the spice trade so closely?
In today's part one of our trilogy about the ancient history of the spices and spice trade, we'll get introduced to the climate, region and the people who inhabited the Arabian peninsula.
The ancient world was highly globalised and the Arabian traders were in the middle of a lucrative route; Insence and spices and precious, exotic luxury goods were coming from the East and used in the West, for many millennia. For rituals, for food and seen as items that bestowed power and authority to the person who possessed them. Were the magical tears of Frankinsence, much coveted by the Egyptian Nobility, the thing that kick-started the global race for spices?
Enjoy!
Music by Epidemic Sound and Motion Array except
Theme of The Delicious Legacy and end song by Pavlos Kapralos
Free Mily by Miltos Boumis
Voiceover actors appearing in order : Mark Knight, Baron Anastis, Jim Bryden, Rachael Louise Miller.
Sources:
The Periplous of the Erythraean Sea (ancient unknown author),
Roman Arabia by Bowersock
Cumin, Camels and Caravans - A Spice Odyssey by Gary Paul Nabhan
Food in the Ancient World from A to Z by Andrew Dalby.
Wikipedia : https://en.wikipedia.org/wiki/Cinnamon
https://en.wikipedia.org/wiki/Indo-Roman_trade_relations
https://en.wikipedia.org/wiki/Pre-Islamic_Arabia
https://en.wikipedia.org/wiki/Indian_Ocean_trade
Support this show http://supporter.acast.com/the-delicious-legacy.
Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.
If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
I'm very excited to share this episode with you!
Also this hot, hot weather makes one thirsty! There's only one thing that can sort our thirst: Beer!
Beer indeed is the answer. A pint of cold, clear, crispy happiness. An almost universal pasttime, African, Asian, European and South American civilisations all had a version of this delightful alcoholic beverage, to enjoy with friends, and family around the fire. Water, malt, hops and yeast is all there is and yet we’ve managed to produce countless different delicious drinks from these simple four ingredients.
In this episode I'm delighted to have as my guest Pete Brown, the beer writer, and all around delightful human, to ask him all the important questions:
When did humans started making beer? And why? Where's the birthplace of beer-making?
How did the first beer tasted like? And can we try it now?
Is beer the drink of the commoners or actually a great social leveler anyway?
What is a lambic beer?
We sat around and ate some ancient Greek inspired BBQ, drunk some delicious beers both modern and some old school ones too and we discussed all of the above, for your curious ears!
Pete Brown is an expert writer of all things degustatory, but most of all passionate for the convivial drink that we call beer! And his expertise helped to match great beers, with some fantastically marinated bbq meats.
Join us for an adventure that begins in the neolithic era, as we travel through to ancient Mesopotamia, and China then to modern-day subsaharan Africa in our quest to quell our thirst for ancient beer!
You can find Pete's books on all good bookshops, and he has a website with articles and other useful stuff here:
https://www.petebrown.net/
Music on this episode is by Pavlos Kapralos. You can find his music at https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A?app=desktop
This episode comes with the welcome support of Maltby and Greek, and you can find some really taste Greek beer here:
https://www.maltbyandgreek.com/collections/beers-spirits
Enjoy!
Thom & The Delicious Legacy
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If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
What is Silphium and why was it so valuable for ancient Greeks and Romans alike?
In today's episode I am exploring the long history of the mysterious plant Silphium, how is it connected with the prosperous ancient Greek colony of Cyrene, in modern day Libya, and I try to answer the question if indeed went extinct!
Join me for another archaeogastronomical adventure into the deep Meditarannean past; let's taste some ancient recipe with Silphium and see if we can unravel the mystery of its supposed disappearance and how we today can we get a taste of it...!
It's all very intriguing! You won't regret it! I even try some raw asafoetida powder for you!
Herodotus passage read by the superb Mark Knight
Music by the amazing Pavlos Kapralos
Sound design created with Soundtoys and UAD Plugins as well as Spitfire Synths.
Don't forget to review and rate the podcast on all platforms you listen to! It helps to get us out there! And please share with three of your friends who haven't heard it yet!
Enjoy!
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
See acast.com/privacy for privacy and opt-out information.
If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy.
Chios, the fifth largest Greek island, is best known perhaps as one of the acclaimed birthplaces of Homer; The famous ancient poet, supposed author of Iliad and Odyssey.
Whatever truth is behind this claim, we will never know.
The second most important thing that is famous for, is mastiha, from the south of the island, the beautiful 'tears' which gives it's unique flavour in many recipes in the Greek cuisine and also gives us the term "masticated" in English, deriving from the ancient Greek term "to chew"; For 'Mastiha' was the world's first -natural - chewing gum, popular from antiquity till today!
So, what does the raisin mastic, from a tree native to the island of Chios in North East Aegean Sea doing in a dietary manual from the Mongol Emperor all the way in what is today's modern China? How did it get there?
Let's explore three often used in middle east and Greece but a bit forgotten spices here, on today's episode; especially the marvellous, magical mastiha!
Music by Pavlos Kapralos
Enjoy!
Thom & The Delicious Legacy
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Hello!
On today's bonus episode I'm exploring somewhat little known local delicacies from the Northern corners of England. Some cheeses, and meats, and desserts that seem to deserve a lot more limelight than they currently have!
For example Ribblesdale cheese, "Pressed Beef", Cumberland Rum Nikki, Taylors Original Prepared Mustard, and Swaledale Cheese!
(Get the cheeses, here https://www.ribblesdalecheese.com/
and https://swaledalecheese.co.uk/ )
Enjoy!
Thom & The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
The ancients, -Greeks and Romans alike- where equally worried about health and food and the balance between a healthy diet and a delicious one.
More than in our days, diet played a role in preventing and curing diseases, and in fact it was one of the main areas of study at medieval medical schools.
Medical writers and doctors and philosophers of the ancient world, from Hippocrates, to Galen and Oreibasius to Haly Abbas in Islamic Persia al obsessed and thought about the connection of diet and healthy body.
The notion of humours and the idea that disease was related to some imbalance of them was only one of many theories in antiquity, some of which completely ignored them. For Galen the definitive theory was that articulated in the Hippocratic Nature Of Man. The nature of Man was made up of blood phlegm yellow bile and black bile, and it was through these that the body felt pain and maintained health. If their balance was disturbed the body experienced disease.
To find out more, listen to the episode!
The music on this episode was written and performed by the incredible Pavlos Kapralos.
Find out more here: https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
And don't forget to get your Greek delicacies from Maltby and Greek! You get a 15% discount with the code "delicious" online here:
https://www.maltbyandgreek.com/
As ever, please let me know your thoughts, on twitter or anywhere else you'll find me!
Enjoy,
Thom & The Delicious Legacy
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Welcome to Part Two of our Interview!
So much more to explore, with kitchen innovations, stews, pickles, and the most incredible cookbooks preserved for our eyes from Medieval Arab World.
The Islamic Golden Age...
What does it come to one's mind when hears the above words?
Do you think of the 'Arabian Nights' ? Or as it is properly called as 'One Thousand and One Nights'?
Is your imagination also filled with other Middle Eastern Folk tales of Aladdin and Ali Baba and Sinbad the Sailor?
Or, maybe, the flourishing of scientific, cultural, economic activities in the near middle east and the centre of the worlds knowledge in the largest city then in the world, Baghdad?
Well so you should; these are superbly important aspects of the medieval Arab world, but for me equally important was the flourishing of an extremely delicious, complex culinary tradition, a cuisine with one foot in the Arab peninsula and the other in ancient Persia! Mouth watering rich stews and elaborate banquets, feasts for kings and caliphs that lasted weeks on end...
In other words, food! Food glorious food, food that we've never heard of, food and recipes that influenced the European medieval cuisine and to this day we find echoes of them in recipes across the known world,-without exaggeration- from India to South America!
For this reason I have invited on today's episode Professor Daniel Newman; an academic from Durham University specialising in Arabic literature, to talk to us about the medieval Arab cuisine. He is also known for his blog "Eat like a Sultan" where he brings the medieval recipes to our modern world with some mouth watering creations, professor Newman shares with us his unique insight of a rich and wonderful world!
This was such a fun interview and I thoroughly enjoyed our chat. He is such a passionate and knowledgeable man who loves sharing his wisdom with us! If I had such lecturers when I was at University doubtless my time there would have been much, much more worthwhile!
Today's music Nihavend peşrev is kindly performed by Pavlos Kapralos and it's by Petros Peloponnesios a great cantor, composer and teacher of Byzantine and Ottoman music (born c. 1735 Tripolis– died in 1778 Constantinople) the music is influenced obviously by Persian motifs and the song is played with a santur which is a hammered dulcimer of Iranian or Mesopotamian origins.
Prof Daniel Newman's blog, Eat Like A Sultan: http://eatlikeasultan.com/
Thank you and enjoy!
Thom & The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
See acast.com/privacy for privacy and opt-out information.
The Islamic Golden Age...
What does it come to one's mind when hears the above words?
Do you think of the 'Arabian Nights' ? Or as it is properly called as 'One Thousand and One Nights'?
Is your imagination also filled with other Middle Eastern Folk tales of Aladdin and Ali Baba and Sinbad the Sailor?
Or, maybe, the flourishing of scientific, cultural, economic activities in the near middle east and the centre of the worlds knowledge in the largest city then in the world, Baghdad?
Well so you should; these are superbly important aspects of the medieval Arab world, but for me equally important was the flourishing of an extremely delicious, complex culinary tradition, a cuisine with one foot in the Arab peninsula and the other in ancient Persia! Mouth watering rich stews and elaborate banquets, feasts for kings and caliphs that lasted weeks on end...
In other words, food! Food glorious food, food that we've never heard of, food and recipes that influenced the European medieval cuisine and to this day we find echoes of them in recipes across the known world,-without exaggeration- from India to South America!
For this reason I have invited on today's episode Professor Daniel Newman; an academic from Durham University specialising in Arabic literature, to talk to us about the medieval Arab cuisine. He is also known for his blog "Eat like a Sultan" where he brings the medieval recipes to our modern world with some mouth watering creations, professor Newman shares with us his unique insight of a rich and wonderful world!
This was such a fun interview and I thoroughly enjoyed our chat. He is such a passionate and knowledgeable man who loves sharing his wisdom with us! If I had such lecturers when I was at University doubtless my time there would have been much, much more worthwhile!
Today's music Nihavend peşrev is kindly performed by Pavlos Kapralos and it's by Petros Peloponnesios a great cantor, composer and teacher of Byzantine and Ottoman music (born c. 1735 Tripolis– died in 1778 Constantinople) the music is influenced obviously by Persian motifs and the song is played with a santur which is a hammered dulcimer of Iranian or Mesopotamian origins.
Prof Daniel Newman's blog, Eat Like A Sultan: http://eatlikeasultan.com/
Thank you and enjoy!
Thom & The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
See acast.com/privacy for privacy and opt-out information.
A splendid photo from 1858, of the colossal Temple of Olympian Zeus in Athens spurred me to write today's episode: A top of the ancient columns, protruding was a weird structure, almost placed on top as joke. What was it? This, it transpired, was the hut of a monk! A hermit, a stylite, an ascetic who lived his days praying on top of this magnificent ancient monument in the centre of 19th Century Athens.
A history of monasticism: one that traces the history of Christian religious life through food, eating and fasting. More importantly though,finding at the end that it is about the deliberate relegation of food and eating to a purely physical need, separated from any conscious emotion of pleasure or displeasure, on the part of individuals and collectives who followed a Christian religious life in the period from the earliest days through to the late Middle Ages. All the way from the Sinai Desert and the isolation of Dead Sea caves through to the forests of Northern England.
Easter is nearly here, and I thought that some Lenten recipes would be welcome if we would like to imitate the lifestyle of the first desert fathers and on this episode I have two recipes in the spirit of fasting that hope will inspire you.
Enjoy!
Thom & The Delicious Legacy
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Today, we know this beautiful legendary city, as Marseilles.
It's the 2nd largest city in France and the most ancient one. And her foundations were laid thanks to ancient Greeks!
The mythical start of the city is told by Herodotus and Aristotle who give us some information and traces of truth through their stories about her establishment. But we will look into her ancient food traditions!
Wine! Grapes! Olives and Herbs! The Greeks brought a lot with them when settled in Massalia around 600 BCE.
The inland routes to reach northern Europe started here; the navigable rivers that led to the Atlantic, made the spot the city was built, ideal. The trade of tin and other goods was of outmost importance, and so was the necessity to avoid the conflicts with Carthaginians along the southern routes from Spain.
But let's go to the food.
Archestratus says:
Use all anchovies for manure, except
The Attic fish; I mean that useful seed
Which the Ionians do call the foam;
And take it fresh; just caught within the bays,
The sacred bays of beautiful Phalerum.
Good is it too, when by the sea-girt isle
Of Rhodes you eat it, if it's not imported.
And if you wish to taste it in perfection,
Boil nettles with it—nettles whose green leaves
On both sides crown the stem; put these in the dish
Around the fish, then fry them in one pan,
And mix in fragrant herbs well steep'd in oil.
How is the traditional Provençal dish "sartanado" connected with the above passage from Archestratus?
What is "myttotos"? What has in common with rouille?
What does a recipe found in a papyri, has to do with the famous French bouillabaisse?
Which oysters the poet Ausonious things are the best?
These, and a lot more are answered in the episode today!
Join me and enjoy the foods of Massalia!
The Delicious Legacy
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Hello!
New episode is out!
Here, Ned and I, met in Borough Market in London Bridge -the biggest and perhaps oldest continuous market here in London- the "Mecca" of the freshest food produce! So we came here to discuss his latest book "A Cheesemongers Compendium of British and Irish Cheeses" and of course to question like modern philosophers what it means to be a cheesemonger? (it turns out there a lot of recovering philosophers in the cheesemongers profession!) What is terroir and how this manifests in the differences in cheese? And of course I ask more information about the tastiest British Cheeses and more broadly about the place of them in the modern world. (and table!)
Do you want to know which cheese tastes of roasted peanuts? And has floral notes? Or what about banana scented cheese, the old artificial kinda of banana, and estuary! Surprising huh? You don't expect that huh? Well, have a listen and all will be revealed!
Extra content for backers only (if you subscribe on Patreon you have access to it) Ned gives us his perfect cheese and beer pairings! Because cheese and beer goes really well together, and perhaps so, even better than most wines!
Enjoy!
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Just before the Christmas break, I had the chance to interview -via the magic of the internet- Pen Vogler: author of "Dinner with Mr Darcy" and "Dinner with Dickens" who also had curated the exhibition "Food Glorious Food" at the Charles Dickens Museum. She edited Penguin's Great Food series, writes and reviews on food history for the press and has recreated recipes from the past for BBC Television.
On this episode though, we actually chat about her latest book "Scoff" which is a history of food and class in UK through the ages. Her title, Scoff, plays on two meanings, the first being to chow down and fill your boots with whatever good things come your way, while the second means to mock or negate another person’s way of life – their taste, in other words!
So together we trawl through history and find out why breakfast is crucial mean, what is an important and healthy breakfast, and of course what does it say about your status and your standing in society; what is the most breakfasty breakfast food you should eat?
Of course we explore some recipes, and some delicious ideas for breakfast or brunch (ever so fancy and trendy!) and get deeper into fads and fashionable things, how they change though history and what is -or not- nutritious for you. Needless to say we both hate, and scoff in the notion of cereals for breakfast! Yet we must endure their presence; they are so ubiquitous everywhere we turn! Oh the irony!
Happy listening!
The Delicious Legacy
Music by Pavlos Kapralos. Find out more here: https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Thanks to Maltby and Greek for sponsoring this episode! Check how you can get your 15% discount!
Support this show http://supporter.acast.com/the-delicious-legacy.
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Hello!
One more year of Delicious Legacy Podcasts!
We conclude this year's episodes with a super Christmas Special episode!
We look back at the foods and feasts of pre-Christian Rome and Greece, and then we have a lovely quick look at some interesting periods of history and how these shaped what we eat today!
But the Greek Christmas doesn't end on Christmas Day. You didn't persevere with the Lent for 40 days -OK none of us did the whole thing actually- to just get one day of feasting, it hardly seems a fair exchange! No there's more, lot more, to come. Back to my immediate family's home (mum, dad, brother, me and our other yiayia), there is a lot more wholesome cooked food waiting! Both mum and grandma can't help themselves but cook a mountain of food, as if we haven't eaten for months, as if we're waiting the whole long lost family to appear -all 50 of them- for Christmas Dinner!
And the celebratory dishes are many; Pork is the main meat, and there are countless dishes with it. The reason is Gourounohara: The most popular tradition in most regions of Greece is called Gourounohara or "Pig Joy" and takes place around Christmas. This is the slaughter of the pig which has been fattening away for a year. Traditionally it was always been a time of revelry. Not that the pig was joyous with the prospect of its sacrifice, this is certain, but a joy for the village folk. The felled animal will be savoured all winter long, usually as the only source of meat. Hence the tradition calls for pork on Christmas day either whole on the spit as my family did, or cooked in various different ways.
Another one is Christopsomo which is a festive spiced bread: made at Christmas time and traditionally eaten on Christmas eve. It was always made with the most expensive ingredients. Highly sifted white flour, sesame seeds, and spice mixtures such as aniseed, orange, bay, cinnamon and cloves.
On top, other dishes that are a must and adorn every festive dinner table; Stuffed cabbage leaves with veal's mince and spices, in a thick avgolemno sauce, pork tenderloin cooked with chestnuts and apricots, capon/cockerel stuffed with Swiss Chard, rice and wild fennel, mountains of nut and honey, syrup-soaked cookies called melomakarona, AND kourampiethes (almond shortbread biscuits related to numerous middle eastern biscuits known as qurabiya found in Ottoman and Persian cuisine) and countless pies; savoury meaty ones for New Years Eve (eaten late, around midnight just before we go out for an all nighter) and sweet cake like pie for New Years Day lunch: Vassilopita is prepared for Saint Vasileios (Agios Vassilis) our version of Santa Claus with a coin inside for good luck.
These, any many many more traditions, dishes and memories from Christmas past, from Greece and beyond!
Christmas Music my ArtsyGoat: https://audiojungle.net/user/artsygoat/portfolio
End music theme "Romylia" by Pavlos Kapralos
Thank you, and Kala Christougenna (Merry Christmas) and Happy New Year to all!
The Delicious Legacy
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Welcome to Part 2 of the Universal History of Pickles!
Humanity have been fermenting for so long, so many thousands of years! These microorganisms that help us ferment, might be considered domesticated just like our cats and dogs! Or, they domesticated us, in order for them to thrive? Hmmmm....always worth wondering! Lactobacillales are present on the skins and leaves of just about any vegetable or fruit you would ever want to ferment! Coincidence? who knows...! There's definitely an element of co-dependence between us and them for sure!
This time we will see a medieval chutney from Richard the II's cookbook "Forme of Cury", evidence of the first "modern" mention of brined cheese aka feta from Crete, the emergence of Dutch pickled herrings and how it conquered Europe, a brief history of saurekraut, Indian pickles, why balsamic vinegar is such a special vinegar, and of course the holy triptych of soya beans- soy sauce- miso!
Enjoy!
Support this show http://supporter.acast.com/the-delicious-legacy.
Helloooooo!
Part 1 of the History of Pickles across the globe is out! Quite excited about it!
We will go to the ancient lands of Mesopotamia, Greece, and Rome, and through them to Persia, the Arab world, Spain and Latin America!
I think a history of civilization is a history of pickles, and fermentation!
Without fermentation we wouldn't have beer, wine, cheese, miso, kimchi. sauerkraut and pickled herrings!
Where would we be then huh?
Sources used in this episode is Jan Davidsons book: Pickles A Global History
and the fantastic Noma Guide to Fermentation
alongside with Cato "Liber De Agricultura"
and Columella's "De Re Rustica" agricultural manual
Part2 will be released next week!
Music theme is Seikilos Epitaph the oldest recorded surviving melody, performed by the formidable Panos Kapralos.
Thank you and enjoy!
The Delicious Legacy Podcast
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Join myself and Dr Janega, a medieval expert, in a discussion about the most important things! Beer and Cheese! And women! All while we eat cheese and drink beer, on a Sunday afternoon! What can possible go wrong?
Cheese! Beer! Women! It seems women did everything didn't they? Why did medieval women worked so hard?
So why did we forgot their contribution? Well, find out here!
Other subjects discussed:
- Hoped beer - drink of the Satan!
- Myths and misunderstandings about medieval times
- Spices in everything, especially drinks!
- Rome didn't fall on 476 CE! Constantinople is/was Rome!
- Monks, nuns and beer! (and wine)
- Henry VIII - evil bstrd or what?
Thanks to Dr Eleanor Janega
and to Pavlos Kapralos for the music!
Enjoy!
Support this show http://supporter.acast.com/the-delicious-legacy.
Today's episode is taking a little bit of turn; I always wanted to know more about the Cornwall Project and Cull Yaw mutton, a meat not so popular in UK but there's a man that is fighting to change this: Matt Chatfield. We talk about traditional farming, timeless ancient techniques, Silvopasture and how this will help humankind for the future too.
Our online interview was very challenging as Matt is obviously down in Cornwall in his caravan somewhere in a field with only a mobile phone and sporadic 4G signal. We were regularly losing connection due to wind apparently and the quality of the audio is not the best one I'm afraid, but nevertheless I think you will enjoy the knowledge that Matt kindly offered here and shared with all of us! Matt highlights the fact that there are many farmers that are doing an excellent work both to feed the people but also care for nature.
Anyway I hope you enjoy Matt's thoughts and actions, and buy his lovely aged mutton! Incredibly tasty and versatile!
Some brilliant quotes:
-
"If you look after nature, flavour looks after itself."
-
"I just look after nature by using the sheep and incredible things happen."
-
"I detest factory farming especially what we do to the chickens and pigs."
His Cull Yew meat is some of the tastiest mutton I have ever tried, and of course is extremely ethical, done with love and care and according to ancient methods and traditions of rearing animals that help the environment and nature, wildlife and as an added bonus sequester carbon into the ground, so help combat climate change too!
According to many farmers nowadays this is the future. Top quality meat from really happy animals grazing in woodlands.
Silvopasture is the term that's used and we talk with Matt about it quite extensively.
We are chatting about farming and farmers in general, how can they make a living and also get some younger people into farming, why the current talk of rewilding is such a con, and why it would be great to rewild Kensington with bears and wolves (!!!)
And of course the need to feed the nation and do it from our soil and land, and not make it impossible for farmers to grow meat here. How offsetting our meat production it is a form of colonial future which isn't not so far removed from the horrors of the colonial past.
And many, many other subjects!
Fascinating talk, very pleased with it, I hope you will enjoy it too!
Thanks to Maltby and Greek for their support. I'm delighted to say that the listeners get a 15% discount from the deli in London,
when you shop online using the code "delicious" here: maltbyandgreek.com/delicious
The Delicious Legacy
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"If you deconstruct Greece, you will in the end see an olive tree, a grape vine and a boat remain. That is with as much you reconstruct her." -Odyseas Elytis Greece's Nobel Prize winning poet.
Olive Oil tasting:
Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer. Olive oil tasters describe the positive attributes using the following terms:
• Fruity: Having pleasant spicy fruit flavours characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral. Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies by the variety of olive.
• Bitter: Creating a mostly pleasant acrid flavour sensation on the tongue.
• Pungent: Creating a peppery sensation in the mouth and throat.
The traditional palate cleanser between olive oils, is water, plain or sparkling, and slices of Granny Smith apple.
You may notice the smell of fresh-cut grass, cinnamon, tropical fruits or other aromas of ripe or green olive fruit. This is a good time to point out that the word “fruity” in olive oil can refer to vegetable notes, i.e. green olive fruit, as well as to ripe fruit notes. So think of artichokes, grass and herbs as “fruit” when you taste olive oils!
Music by Pavlos Kapralos
Voiceover recorded at Richard Bignell's studio, Area18 in North Acton.
Enjoy!
Thom & The Delicious Legacy
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"In that acropolis is a shrine of Erechtheus, called the “Earthborn,” and in the shrine are an olive tree and a pool of salt water. The story among the Athenians is that they were set there by Poseidon and Athena as tokens when they contended for the land. It happened that the olive tree was burnt by the barbarians with the rest of the sacred precinct, but on the day after its burning, when the Athenians ordered by the king to sacrifice went up to the sacred precinct, they saw a shoot of about a cubit's length sprung from the stump, and they reported this."
What is the common thread running through the following;
-
The sack of Athens from the Persians at 480BCE
-
Rome's 8th "hill"
-The end of the biblical flood
- the remains of an 1600BCE workshop in Cyprus???
Well, it's the olive tree, the olive, and the olive oil!
The Liquid Gold of the ancient world, that run empires, civilizations and the commercial activity of the ancient Mediterranean for the bigger part of 4000 years!
Listen and find out more about the fascinating story and myths of this amazing food!
Many thanks to my actors:
Jonathan Kydd
Tony Hirst
Mark Knight
and to Pavlos Kapralos and Miltos Boumis for their music contributions.
You can hear Pavlos music endeavours here:
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Miltos is playing and composing music with a traditional Cretan folk band:
https://cretanbrioche.com/
Links and info about ancient olive oil:
https://ancient-world-project.nes.lsa.umich.edu/tltc/wp-content/uploads/2016/08/FOOD_OLIVES_Tyree_Roman-Oil-Making.pdf
Herodotus on the Greco-Persian wars:
http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.01.0126%3Abook%3D8
Monte Testaccio:
https://en.wikipedia.org/wiki/Monte_Testaccio
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Welcome to Season Two of The Delicious Legacy Podcast!
Garos, Garum, Fish Sauce.
All interconnected, similar, possible same, but in a essence a single idea, a concept that has connected the far corners of the Mediterranean and of course today the massive sub-continent of South East Asia!
The first episode of the new season is all a little bonus taster of what is going to follow in the next weeks...!
Garum is an ingredient, a recipe, a history and a mystery, that I find myself coming back to investigate, experiment and re-use again and again.
It really doesn't get boring at all!
Here we are updating the episode 5 from season 1, over a year and a half ago, with more interesting information:
A vegetarian Garum from ancient Rome (!!!)
Galen's dietary advice with Garum.
Details about Garum from Geponica
Updates and details from modern Garums in Andalusia and in Amalfi...
And much more of course!
Many thanks to Pavlos Kapralos for writing the theme music!
more of his work here:
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Colatura Di Alici info (in Italian)
https://www.costieraamalfitana.com/colatura-di-alici-di-cetara/
Modern Flor De Garum from Cadiz:
https://fuegoysal.com/gb/vinegars-and-sauces/392-flor-de-garum-of-cadiz-andalusia.html
Fish Salting Factories of Ancient Southern Spain:
https://www.costatropical.net/almunecar/almunecar-monuments-fish-factory.php
"A sauce with a lot of history in southern Spain"
https://www.eyeonspain.com/blogs/luislopezcortijo/19372/a-sauce-with-a-lot-of-history-in-southern-spain.aspx
And of course I'm delighted to say that the listeners get a 15% discount from Maltby and Greek deli in London,
when you shop online using the code "delicious" here: maltbyandgreek.com/delicious
I hope you enjoy the start of our season two!
Happy Listening!
Thom & The Delicious Legacy
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I've been eternally fascinated with ancient medicine and all the different remedies and potions that medicinal writes were advising to cure all sorts of maladies!
But one "cure" -literally- salted, cured, ham and bacon it was really above all others! Tarikhos -aka salted meat- and any other pork cut was considered light and and nutritious meat.
I wanted to find out how it was used and why!
The theory of maintaining or regaining one’s health through a lifestyle of moderation and balance was called “dietetics.” More than in our days, diet played a role in preventing and curing diseases, and in fact it was one of the main areas of study at medieval medical schools. Not surprisingly, foodstuffs and dishes were seen in much the same way as simple and compound drugs, and like them were classified in accordance with the theory of the four humors, by which was meant a theory of the four bodily fluids. To find out the history of this early scientific theory we must go back to the sixth century B.C., to such Greek philosophers as Anaximenes, Heraclitus, and Thales.
It was Hippocrates, the famous Greek physician, and his followers who around 400 B.C. added to the four qualities of Zeno the four bodily fluids blood, phlegm, black bile, and yellow bile, and formulated a prototype of what came to be known as “humoral theory.”
One of the few remnants of humoral theory that has survived into the twenty-first century; when we describe a person’s temperament today as sanguine, choleric, melancholic, or phlegmatic, we are, in effect, referring to their dominant bodily fluid or humor: blood (sanguis), yellow bile (cholé), black bile (melaina cholé), and phlegm. The Greek physician who was the most prolific medical writer and who influenced medieval medicine more than any other was Galen of Pergamon of the second century A.D. In selecting and harmonizing elements of the humoral theory he found in Plato, Aristotle, Hippocrates, and others, he created a system that was capable of describing the world as a whole, and all inanimate and animate objects in it.
By Byzantine times, the theory of humours was accepted without question by doctors and court alike and even amongst more common people. Foods had to be judged and balanced for their effects on the bodily humours, month by month, hour by hour, and according to individual constitution.
Ancient medicals writers, physicians and philosophers mentioned on this podcast:
Oribasius: https://en.wikipedia.org/wiki/Oribasius
Aetius of Amida: https://peoplepill.com/people/aetius-of-amida
Alexander of Tralles: https://www.penn.museum/sites/expedition/the-life-and-times-of-alexander-of-tralles/
Paul Of Aegina: https://en.wikipedia.org/wiki/Paul_of_Aegina
Anthimus: https://en.wikipedia.org/wiki/Anthimus_(physician)
Many thanks to Pavlos Kapralos for the music!
You can find more of Pavlos's work on his YouTube channel: https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Thanks for listening!
The Delicious Legacy
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In a seemingly abandoned desert spot, near a small and insignificant Egyptian village, for a period of one thousand years, a city flourished; an important Hellenistic-Egyptian city, perhaps the 3rd largest in Egypt at the turn of the world from the Greek to Roman influence. This city, was called Oxyrhynchus: which translates as the city of the sharp-nosed fish .
This, is where our adventure today begins! Two thousand years ago Oxyrhynchus, was on canals leading directly to the river Nile, which as today, it was the lifeline of all of Egypt's inhabitants.
On January 11, 1897, a low mound was being dug, when a piece of papyrus with unknown Logia, or ‘Sayings of Jesus’ was brought to the surface (it would later be determined that this was the apocryphal Gospel of Thomas ). Next was a leaf from the Gospel of Matthew , and then even more pieces of papyri. In three months, the men found enough papyri to fill 280 boxes.
These papyri, tell us the story of the inhabitants, open a window to the everyday past, and to the private lives of the Hellenistic, Roman and Byzantine citizens of Egypt!
Find out how, by listening to the episode!
As ever, many thanks to Pavlos Kapralos for creating the music for this episode.
Love,
The Delicious Legacy
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Did you know that you could use cinnamon buds as spice in food? Well I didn't either before my interview with Dr Christopher Monk!
Is Forme of Cury the oldest complete collection of recipes from England?
This book was originally commissioned by Richard II and compiled by his master cooks, with the assent of his physicians and philosophers at court, and it was designed to have 194 recipes. The book dates from late 14th century originally, and is a fascinating document of the medieval period and the cooking habits not only of the King and his palace, but generally of the medieval period.
As with everything so old, that has been saved by the ravages of time, we luckily have several versions of it, some dating from the reign of Richard II, some are later, some are incomplete, we have folios, rolls, manuscripts etc...! And then, on top, modern scholars tend to muddle things with compiling all these versions into one without much context for us mere mortals to understand what's happening!
Anyway enjoy the lovely Dr Monk taking us to a journey through Medieval England, with his food adventures, including mince meats, and mince mint! (say that loudly quickly!)
Find out more medieval recipes on Dr Monks YouTube channel here: https://www.youtube.com/channel/UClOt8UgoRHFIFcCD7ibGibw
As always many thanks for Pavlos Kapralos for his composition, "Marmaras" which I kindly use for my theme this time!
More about this talented man: https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Maltby & Greek link, for your 15% off of your next purchase, please go here: maltbyandgreek.com/delicious
Many thanks and Happy listening!
The Delicious Legacy
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The pudding is a dish very difficult to be described, because of the several sorts there are of it: flour, milk, eggs, butter, sugar, suet, marrow, raising, etc are the most common ingredients...They make them fifty several ways: BLESSED BE HE THAT INVENTED PUDDING for it is a manna that hits the palates of all sorts of people... Ah what an excellent thing is an English pudding!' - Henry Misson "Misson's Memoirs and Observations in His Travels Over England"
All puddings started their lives as meat puddings. Mostly sausage-like concoctions similar black pudding. Even when we started wrapping food stuffs in cloth, and boiling them, they were heavy on meat, and some fruit and spices and even some sugar. How, from this we went to the Yorkshire pudding? A good question!
A kind of early boiled pudding called thryon is described by the ancient Greek grammarian and gastronome Pollux: lard, brains, eggs and cream cheese were beaten together, the mixture was wrapped in fig leaves (in the same way as puddings were tied in a cloth later) and boiled in chicken or kid broth, then untied and given a final cooking in boiling honey. (Julius Pollux was a Greek scholar and rhetorician from Naucratis*, Ancient Egypt. Emperor Commodus appointed him a professor-chair of rhetoric in Athens at the Academy — on account of his melodious voice, or at least that's what we know according to Philostratus' Lives of the Sophists. Pollux Died in 238 AD in Athens.)
Praise of course for cooking over fire! Any cooking; meat, vegetables, stews soups for that matter! Amazing skills from people who (still) do it!
Plus my recipe for Yorkshire puddings! Tasty fluffy morsels of deliciousness! Heh...! Hope you're going to make them!
It's been a while as I was very busy ...I had it all written down, but never had the chance to go to the studio and record it. So I decided to record this in my bedroom and in a hurry so apologies for the drop in audio quality of my recorded voice!
Thanks to Sebastien Froment for lending me his French voice and accent to record as the French 17th century traveller Henri Misson. (From "Misson's Memoirs and Observations in His Travels Over England")
Charles Lamb essay is from this little gem of a book :
https://www.amazon.co.uk/Dissertation-Upon-Roast-Other-Essays-ebook/dp/B004V2WR22
(Finally a credible explanation on how humankind started cooking over fire! Only kidding, I love the Chinese myth though!)
I've tried my best to read the Yorkshire saying “Them ‘at eats t’most pudding gets t’most meat” without trying to pretend I'm from Yorkshire!
I appreciate it might sound wrong when i say "batter" it might sound like "butter" but for the purpose of this episode, mostly when I say "batter" I mean "batter" ie flour and liquid mix that needs cooking and not the dairy product! Ha!
Another point I thought might bring confusion is "Medieval Tansie" so what's that? Tansy is an edible flower/herb/plant whom the name can be traced back to the Latin athanasia, or immortality, from the Greek athanatos, meaning deathless, perhaps because the herb has been used to preserve bodies.
Tansy was used to flavour puddings, cakes, and eggs, and gave its name to a pancake flavoured with bitter herbs known as a “tansie,” which was traditionally eaten in spring and associated with Easter. (One sixteenth-century authority noted that tansy was beneficial in purging the body of the excessive phlegm engendered by a Lenten diet of fish.)
Tansy was more often added to sweet than savoury dishes, although it is the flavouring agent in a traditional Irish blood pudding known as drisheen. Alan Davidson, in The Oxford Companion to Food, speculates that the amount of tansy used was relatively small, given its strong taste.
Some hopefully illuminating photos can be found here:
http://wildflowerfinder.org.uk/Flowers/T/Tansy/Tansy.htm
As always music is kindly composed & provided by Pavlos Kapralos:
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Expect the opening and closing theme tune, which is "Waltz Detunee" performed, recorded and mixed by Cloudcub: https://cloudcub.bandcamp.com/album/down-memory-lane-ep
Maltby & Greek link, for your 15% off of your next purchase please go here: maltbyandgreek.com/delicious
Many thanks and Happy listening!
Thom & The Delicious Legacy
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A fascinating chat with archaeologist, culinary historian and historical cookbook author Ursula Janssen!
An all around brilliant talented human being then, that her passion is history and transmitting this through her ancient cooking!
Garum made of Barley. From middle east. In the Arab times.
Food of of Mesopotamia and Biblical Times.
The Arabic influence in European medieval cuisine.
And much more...!
Find some of her ancient recipes interpretation here:
https://www.youtube.com/user/ursulajanssen
and all about the Trullo Cicerone experience here:
https://trullocicerone.com/
Happy listening!
The Delicious Legacy
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Burmese food writer turned activist MiMi Aye has been raising awareness about the crisis in Myanmar since the coup in February. MiMi’s award-winning book ‘MANDALAY: Recipes & Tales from a Burmese Kitchen’ is loved by Nigella Lawson and was chosen by The Observer, The FT, and The Mail on Sunday as one of their Best Books of 2019. MiMi also co-hosts the food and culture podcast The MSG Pod and is on social media as @meemalee
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The vast tropical and sub-tropical south east Asia always was a place of tantalising and fascinating stories, myths and legends! Ruins and monuments hidden deep in the jungles, long and unexplored rivers, mysterious tribes living in the jungles, and long lost civilizations! Even more the myriads of different foods, the ingredients the thousands of local plants were alien to me!
We do know a lot of Thai and Vietnamese food, and we have a sense of place for them. We know of Indian and Bangladeshi cuisines too well. But what about that "little" corner of the earth sandwiched between China in the north, India to the west and Thailand in the East? What about Myanmar?
Or as it is also known (perhaps more correctly) Burma. I knew practically nothing about the country. Same with many of us. I could point it on the map, but aside from that, the long military dictatorship and the many years of isolation, shrouded her in mystery!
I could not pass the opportunity then, to invite Mimi Aye on the podcast, since she is the go to person for all things that have to do with Burmese food in UK!
Obviously rice was been cultivated in this region of the world for almost 6000 years...
And what is Lahpet? A unique delicacy of the Burmese people...And do they eat fish sauce?
Tea, rice, fritters, soups and salads, fermented bean pastes, fish sauce...!
Why is that extremely bitter foods are consider a must-have?
I need to know -and most importantly eat- everything!
Well now I have a sense of direction on where to start thanks to Mimi!
And so do you:
https://www.meemalee.net/buy-my-book
Enjoy!
Thom
Support this show http://supporter.acast.com/the-delicious-legacy.
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Kokoretsi!
The first love that lasts forever. It's delicious, its bloody and it requires patience and knowledge. Real heroes don't wear capes. They make kokoretsi. Thank you father!
Kokoretsi is a traditional Easter delicacy, that Greeks usually make and eat on Easter Sunday, together with the other traditional dish: Spit roast lamb over charcoal fire!
So how is it made? What's the tradition behind and what's the connection with Ancient Greece?
Which other nation makes it? Let's find out more about Sardinian, Italian, Turkish versions of Kokoretsi on the podcast!
Happy listening!
My voiceover was recorded at Area18 studio, North Acton, West London. Many thanks to Richard Bignell for letting me use his studio for my episode!
Here's a link to the studio's website to find out more about the services Richard offers, as he is a very talented Sound Engineer!
www.area18.net/NewWebsite
Theme tune on this episode is the oldest surviving song from Ancient Greece "Seikilos Epitaph" which is performed by Pavlos Kapralos.
Enjoy!
Thom
The Delicious Legacy
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Helloooooooooooooooooooooooooo!!!
Welcome back to another episode of our archaogastronomical adventures!
I hope you're all well and healthy and had a lovely Easter.
Today's episode is all about ancient vegetarianism.
And the philosopher Pythagoras is the central figure on all these talk today.
Pythagoras, the father of mathematics, was born and raised in Samos. around 580BCE. He is one of the most acclaimed pre-Socratic philosophers and the Pythagorean Theorem bears his name. Samos is a green island known for its mixed flora, full of mountains and plains. Olive groves are covering most of these plains, since the age of Pythagoras and even before, while the main varieties are the local Ntopia Elia, Koronéiki and Kalamòn. Even though Pythagoras spent more than forty years in his birthplace, he eventually decided to set sail for new seas; his thirst for knowledge led him to travel throughout most of the then known world, most notably Egypt and Babylon, centres of wisdom knowledge and secret mystical rites, before settling down to Croton, a town in Magna Graecia, modern Southern Italy. He may have found pupils to follow him, and welcoming ears to listen to his preaching....
More on the audio if you press play!
Notes for this episode:
Theophrastus (c. 371–287 BCE) was a Peripatetic philosopher who was Aristotle's close colleague and successor at the Lyceum. He wrote many treatises in all areas of philosophy, in order to support, improve, expand, and develop the Aristotelian system. Of his few surviving works, the most important are Peri phytōn historia (“Inquiry into Plants”) and Peri phytōn aitiōn (“Growth of Plants”), comprising nine and six books, respectively.
Aulus Gellius (c. 125 – after 180 AD) was a Roman author and grammarian, who was probably born and certainly brought up in Rome. He was educated in Athens, after which he returned to Rome.
Diogenes Laërtius was a biographer of the Greek philosophers. Nothing is definitively known about his life, but his surviving Lives and Opinions of Eminent Philosophers is a principal source for the history of ancient Greek philosophy
Porphyry of Tyre (c. 234 – c. 305 AD) was a Phoenician Neoplatonic philosopher born in Tyre, Roman Syria during Roman rule. He edited and published The Enneads, the only collection of the work of Plotinus, his teacher. His commentary on Euclid's Elements was used as a source by Pappus of Alexandria.
He wrote original works on a wide variety of topics, ranging from music to Homer to vegetarianism. His Isagoge, or Introduction, an introduction to logic and philosophy, was the standard textbook on logic throughout the Middle Ages in its Latin and Arabic translations. Through works such as Philosophy from Oracles and Against the Christians (which was banned by Constantine the Great), he was involved in a controversy with early Christians.
His parents named him Malchus ("king" in the Semitic languages) but his teacher in Athens, Cassius Longinus, gave him the name Porphyrius ("clad in purple"), possibly a reference to his Phoenician heritage, or a punning allusion to his name and the color of royal robes. Under Longinus he studied grammar and rhetoric.
Epicurus is one of the major philosophers in the Hellenistic period, the three centuries following the death of Alexander the Great in 323 B.C.E. (and of Aristotle in 322 B.C.E.). Epicurus developed an unsparingly materialistic metaphysics, empiricist epistemology, and hedonistic ethics.
Plotinus (204/5 – 270 C.E.), is generally regarded as the founder of Neoplatonism. He is one of the most influential philosophers in antiquity after Plato and Aristotle.
Plutarch (ca. 45–120 CE) was a Greek Middle Platonist philosopher, historian, biographer, essayist, and priest at the Temple of Apollo. He is known primarily for his Parallel Lives, a series of biographies of illustrious Greeks and Romans, and Moralia, a collection of essays and speeches.
Croton was an ancient Greek colony in Magna Graecia (southern Italy) that was established circa 710 BC. In Greek society, Croton led in Olympic titles, physics, and sobriety, and Pythagoras founded his school in Croton in 530 BC. Crotone, Latin Croton, port town, Calabria regione, southern Italy. It lies along the Gulf of Taranto, northwest of the Cape of Colonne, and east-northeast of Catanzaro. It was known as Cotrone from the Middle Ages until the Italian form of its early name was restored in 1928.
Cylon of Croton was a leading citizen of Croton, who led a revolt against the Pythagoreans, probably around 509 BC. ... After the success of the rebellion, all debts owed were eliminated and property was seized for redistribution; this arguably resulted in Pythagoras being expelled from Croton.
Pedanius Dioscorides was a Greek physician, pharmacologist, botanist, and author of De materia medica —a 5-volume Greek encyclopedia about herbal medicine and related medicinal substances, that was widely read for more than 1,500 years. He was employed as a physician in the Roman army.
Alexis, (born c. 375 bc, Thurii, Lucania [Italy]—died c. 275), one of the foremost writers of Middle and New Comedy at Athens, a low form of comedy that succeeded the Old Comedy of Aristophanes.
Vetch: A member of the pea family, Fabaceae, which forms the third largest plant family in the world with over thirteen thousand species. Of these species, the bitter vetch, was one of the first domesticated crops grown by neolithic people. There are many different vetch species, the purple flowered varieties are all safe to eat.
Credits:
All Music by Pavlos Kapralos
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
except under Maltby and Greek promo; Song "Waltz Detuné" by Cloudcub
https://cloudcub.bandcamp.com/album/memories-i-cant-read
and under Ancient History Hound ad; Song by Aris Lanaridis
https://www.arislanaridis.co.uk/
You can help with the costs of the podcast by becoming a patron on Patreon:
https://www.patreon.com/thedeliciouslegacy
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Surely everyone wondered how did the Minotaur tasted like! After Theseus killed him in the famous labyrinth of King Minos, why didn't he cook the monster? Hmmmmmm...OK I guess it is just me then!
Joking aside, I had the great honour to talk with food archaeologist Jerolyn Morrison who is in the island of Crete. For the almost 3 decades now, with teams of dedicated, hard working archaeologists from different fields, she explores and excavates ancient sites all over the island. Jerolyn specialises on findings from the Minoan times, so we are talking really ancient stuff here! Times full of myths and legends!
On average the findings generally are 3 to 4 thousand years old! Very little was written back then and mostly in a writing system that we haven't deciphered yet. Most of the evidence is in the form of foodstuff remains, fragments of earthenware pots, and ancient rubbish or what was the kitchen type rooms when these were abandoned /destroyed. A lot of detailed and forensic zoo-archaeological work is going on as you can imagine!
So i was delighted to talk with Jerolyn and get an insight of the first European civilisation and their eating habits! What follows is an hour of fascinating facts about this mythical, distant past! I hope you will enjoy it as much as I did!
On top of all her hard work, Jerolyn is involved more broadly in recreating ancient food for modern audiences, with her social enterprise "Minoan Tastes" where people can book to learn how to cook with ancient ingredients, ancient cookware and ancient methods and techniques or more simply just to taste a menu inspired by Minoan Crete!
More about how you can get involved you can find here:
https://www.minoantastes.com/about
Music by the exquisitely talented Pavlos Kapralos
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Have a lovely weekend and enjoy!
The Delicious Legacy
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Hello all!
What fabulous frolics and food fantasies are we exploring today? Ones made of figs and foie gras!
Well these two items might seem unrelated to begin with, but there is a very close connection!
Let's trace the history of figs in Ancient Greece and Rome, and foie gras - a technique for force feeding geese and duck - all the way back to Ancient Egypt, around 2500 BCE. (A controversial food, and technique that even then it was it's critics! We are not unique my friends!)
Enjoy!
Credits:
Thanks to Richard B for the use of his studio, Area18 to record this episode!
Music by Pavlos Kapralos for more of his amazing music go here:
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A/videos
Instrumental music on the "Support me" break at 17min 40sec composed and performed by James R Bryden & Thom Ntinas
Support this show http://supporter.acast.com/the-delicious-legacy.
Hello! Welcome to another episode of our podcast!
The structure you see on the image, is a "yakhchal" an ingenious Ancient Persian structure that creates really cold storage larders, in the middle of the baking hot desert!
What could call itself the first ice cream cup was found in Egypt in a tomb from the Second Dynasty (2700 BC). This was a kind of mould, consisting of two silver cups, one of which contained snow (or crushed ice) and the other cooked fruit. “Icehouses”, where snow was stored and ice deliberately formed, were undoubtedly an extremely ancient invention. Around AD300 in India they found a way to manufacture cheap ice: Porous clay pots containing boiled, cooled water were laid out on top of straw in shallow trenches; under favourable circumstances, thin ice would form on the surface during winter nights which could be harvested and combined for sale.
Of course ancient Persians by 400BC have mastered the art and technique of creating ice in the deserts of Iran for their needs ie storing food and for pleasure in form of iced drinks! This practice requires an ingenious structure called a yakhchāl
The emperor Nero had snow and ice transported from mountains or volcanoes such as Mount Etna, these natural ice being stored in ice-boxes and buried in wells to be preserved. Nero also feasted his guests with crushed fruit with honey and snow, practices that Seneca found very expensive.
How long have these sorbets and frozen fruits been eaten ? Historians remain silent on the subject. It seems that these icy preparations lasted in the Middle East but not in the West.
In China in the 16th century B.C.E under the Shang Dynasty we are told that the emperor revelled in granites made of snow, milk and spices. Chinese had developed a process where they managed to freeze ice cream by using salt and salpeter (nitre) to lower the freezing point of ice. King Tang (c. 1675 – 1646 BC), had 94 ice men who helped to make a dish of buffalo milk, flour and camphor. During the Tang Dynasty an elegant drink was recorded which consisted of goat, cow of buffalo milk cooked with flour and camphor and then placed in iron containers and buried in snow or ice.
The legend said that Kublai Khan founder of the Yuan dynasty, loved to drink milk, and would add ice to the milk to make it last longer during the summer. He also added preserves and jam to his favourite icy drink, creating the first "prototype of ice cream let's say. Kublai Khan issues a decree that anybody except the royal family can make ice cream in order to keep production process private.
the famous Italian traveller of the middle ages, Marco Polo met Kublai Khan and had the honour of enjoying the royal treat. After leaving China, Marco Polo brought the technique of making ice cream back to Italia. Marco Polo is often recognized for bringing knowledge of Chinese ice cream techniques to Italy where it was perfected, but it seems clear that news about ice cream has travelled to Europe from the Arab world, also via a number other sources.
The Arabs called it "Chinese snow". It was called "Chinese salt" by the Iranians/Persians. Ancient Greeks and the ancient Romans, of the upper classes, used this white powder, dissolved in water, to cool their wines. It was an expensive commodity, fairly rare and difficult to find, and its use appears to have been limited only to the cooling of bottles of wine at important dinners. Yes we are talking about saltpetre or potassium nitrate!
Saltpetre cools water by producing an endothermic reaction. This is a chemical reaction whereby, as it dissolves, the saltpetre literally pulls the heat out of the water as part of that process, thus lowering the temperature of the water. For this reason, there is a limit to how cool the water can become.
From the Greeks and the Romans this method was passed on, or perhaps rediscovered and improved by Persians and Arab physicians. Visitors from Europe to the East were struck by the wonderful sherbets and chilled syrups. Pierre Belon was a Frenchman ,traveller, naturalist and writer who visited the Middle East in the 16th century, at the height of the Ottoman Empire (and their emperors or sultans that had a very sweet tooth!) He marvelled at the sweet cold drinks: 'Some are made of figs, others of plums, and of pears and peaches, others again of apricots and grapes, yet others of honey, and the sherbert-maker mixes snow or ice with them to cool them;
In Persia, sherbets were made from lemon, orange or pomegranate juice. First the fruit is squeezed through a silver strainer; then sugar was added, and water to dilute; finally, ice was piled in.
This technique was later captured in the Persian text Ain I Akbari (“Institutes of Akbar”, c. 1600) by Abul Fazl 'Allami. Reading from its translation: Saltpetre, which in gunpowder produces the explosive heat, is used by his Majesty[Akbar] as a means for cooling water, and is thus a source of joy for great and small. Saltpetre is a saline earth. They fill with it a perforated vessel, and pour some water over it, and collecting what drops through, they boil it, clean it, and let it crystallize. One sér of water is then put into a goglet of pewter, or silver, or any other such metal, and th emouth closed. Then two and a half sérs of saltpetre are thrown into a vessel, together with five sérs of water, and in this mixture the goglet is stirred about for a quarter of an hour, when the water in the goglet will become cold. The price of saltpetre varies from ¾ to 4 mans per rupee.
The first “ice cream” on the American continent was the Paila, a tradition in Pre-Columbian Ecuador. The Caranquis (or Caras), before being conquered by the Incas, sent expeditions to bring blocks of ice and snow down from the top of the volcano Imbabura, wrapped in thick layers of straw and frailejòn leaves, for thermal insulation. The ice cream was then made by filling a large cauldron (called a “paila”) with ice, snow and fruit juice (and sometimes milk), and mixing vigorously until the juices and ice froze together. Using this ancestral technique, gradually perfected over centuries, helados de paila are still prepared traditionally today in some places in Ecuador, especially in the modern town of Imbabura.
In 1689, the Sicilian Francesco Procopio del Coltelli opened the first café in Paris, Le Procope. He not only served coffee there, but also over a hundred different sorbets and ice creams. All the good Parisian society is rushing into it, including the “quality ladies”, which was not done until then. And if they dare not leave their carriage, a valet brings them. In 1720, he invented frozen mousses by adding whipped cream to his ice creams: these “Chantilly ice creams” immediately became fashionable. In the 18th century, glaciers multiplied in Paris and consumption now spreads throughout the year. Ice creams are served in cups or in bricks, molded in fruit, egg cups, glasses.
The French Revolution will not kill the ice cream. On the contrary, it democratizes them. Glacier then became a profession in its own right and ice cream makers invaded French homes.
By the mid-1700’s, sweet ices were a common food. Sorbetto sellers walked through Naples, selling ice cream in all sorts of flavours, including sweet orange, bitter cherry, muscat pear and jasmine. It was made & carried in a sorbettiera – a tall container with a metal lid, inside a bucket of ice & salt. The salesman would spin the sorbettiera around inside the bucket every few minutes, to keep it creamy as it froze. Every so often, they’d stir the ice with a wooden spatula. Sorbetto was the catch-all Italian word for ice cream back then, rather than gelato.
All this and much more on the episode today!
Resources and further reading:
"Consider the Fork: A History of How We Cook and Eat" by Bee Wilson
ISBN: 9780141049083
How Ice Cream Got Its Cone
https://www.seriouseats.com/2019/06/ice-cream-cone-history.html
The Delicious History of Ice Cream:
https://medium.com/@andersoncuellar/the-delicious-history-of-ice-cream-6a75938630f0
Martini Fisher Ancient History of Ice Cream:https://martinifisher.com/2020/10/30/the-ancient-history-of-ice-cream/
Saltpetre: Regency Refrigeration:
https://regencyredingote.wordpress.com/2013/08/09/saltpetre-regency-refrigeration/
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The Greek playwright Euripides said; "What is abundance? In a word, and no more, the wise are content with what is necessary". And we can all agree, what could be more necessary than bread, oil and wine?
Hello!
My name is Thomas Ntinas and this is the Delicious Legacy Podcast!
Today I will sing the praises of bread! We'll see the history and myths and techniques of this delicious, nourishing magical food, going from a seed of a wild grass to dust and then to this warm, crunchy, chewy deliciousness that fed empires!
Archestratus on where to find good bread: "First then I will list the gifts of Demeter of the fair tresses, my dear Moschus: keep it safe in your heart. Now the best to get hold of and the finest of all, cleanly bolted from barley with a good grain, is in Lesbos, in the wave-surrounded breast of famous Eresos. It is whiter than snow from the sky: if the gods eat barley groats then Hermes must come and buy it for them from there. In seven-gated Thebes too it is reasonably good, and in Thasos and some other cities, but it is like grape pips compared with Lesbian. Get that idea clearly into your head. Get hold of a Thessalian roll, rounded into a circle and well pounded by hand They themselves call this roll krimnitas, but others call it chondrinos bread. Then I praise the son of fine wheat flour from Tegea, ash-bread. Bread made in the market, famous Athens provides for mortals, of an excellent quality. In Erythrae which bears clusters of grapes a white bread comes out of the oven, bursting with the delicate flavours of the season, and will bring pleasure at the feast."
Enjoy!
with music from the amazingly talented Pavlos Kapralos
If you like to support the podcast and get some exclusive content alongside with recipes do go to Patreon!
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Firstly,
Apologies for some pronunciations! I think I've 'murdered' some words or place names. So sorry. Below, you'll find the a list with the food stuff I'm talking about on the podcast.
- Dorset Blue Vinney
- Elvers
- Bath Chaps
- Forntum Black Ham
- Brawn
- Head or Pork Cheese
- Gloucester Old Spots Pig
- Hogs Pudding
- Apple Cake
- Blueberry Pie
- Chilli Mustard
Thanks to the detailed research by Laura Mason and Catherine Brown and their books!
A lot of info comes from The Experienced English Housekeeper, is a cookery book by the English businesswoman Elizabeth Raffald (1733–1781). It was first published in 1769.
The book contains some 900 recipes for: soups; main dishes including roast and boiled meats, boiled puddings, and fish; desserts, table decorations and "little savoury dishes"; potted meats, drinks, wines, pickles, preserves and distilled essences. The recipes consist largely of direct instructions to the cook, and do not contain lists of ingredients. The book is illustrated with three fold-out copper plate engravings.
The book is noted for its practicality, departing from earlier practice in avoiding plagiarism, consisting instead almost entirely of direct instructions based on Raffald's experience. It introduced the first known recipe for a wedding cake covered in marzipan and royal icing, and is an early use of barbecue. The book remains a reference for cookery writers.
http://www.elizabethraffaldsociety.org/
Other bits come from Martha Bradley's book The British Housewife (1758)
The title page of book version of The British Housewife, published in 1758,[a] outlines that the work contains information on cookery, pastry, puddings, preserves, pickles, fricassees, ragouts, soups, sauces, jellies, tarts, cakes, creams, custards, candies, dried fruits, sweetmeats, wines, cordials and distilled spirits. The book also contained a chapter on cures for common ailments, which included a recipe that included powdered earthworm to cure ague. The work was divided up into monthly sections, and showed a "sophisticated organisation", according to Davidson.
Bradenham Ham (Or Fortnum Black Ham) originated in Wiltshire, England. The ham is first dry-cured in salt, then placed in a liquid cure of molasses, coriander, juniper berries, and other ingredients. After curing, it is aged for 6 months, then smoked. The outside skin of the ham becomes black and shiny. The meat inside is sweet and mild.
You can see a great recipe for Brawn at Borough Markets website:
https://boroughmarket.org.uk/recipes/brawn
Thanks! Hope you enjoy!
Thom
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This August just passed, I had a wonderful chat with chef Gianni about all things food.
Giancarlo Vatteroni aka Gianni, is an amazing Italian chef that has been cooking his delicious family recipes -and other yummy stuff- in London for over 25 years, working in Moro, Sugar Club, Salt Yard Group / Dehesa, The Modern Pantry, The Union Cafe amongst many.
We go through all the troubles and tribulations of the professional chef's life in London of course, but mainly the fun stuff of food memories growing up in Tuscany, fishing, cooking and serving pizza! And of course secret recipes from his father, favourite dishes, ingredients and some pizza classified info!
Gianni is starting a new exciting trip in his cooking travels, -this time a little more literally- with a mobile pizza van, "Pizza Squad" coming soon near you, serving amazing pizzas and the exciting farinata! A pie/pitta made from chickpea flour and really simple toppings like olive oil and salt. Simplicity and taste to the max!
We talk about the freedom and fun having your own little food business and how one returns eventually, back to their roots;
As a teenager, Gianni was working with his family for years in their pizza restaurant. And after a massive detour involving moving in London and cooking on some amazing restaurants he is back to pizza!
And what is the difference between Neapolitan and pizza from the North of Italy, and of course delicious Italian cheeses; who does the best? Italians or Spanish?
From December, you'll find them in Beresford square in Woolwich for lunch time trade!
Follow them on Twitter and Instagram
Twitter: @PizzaSquadUK1
Instagram: PizzaSquadUK1
and get in touch and check the menu:
Website: http://pizzasquad.co.uk/
E-mail: pizzasquaduk@gmail.com
Enjoy!
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Cheese!
Greek Cheese in fact!
Today, on this episode I am taking you on a virtual curd-y tour of Greece, through the medium of ...cheese!
We'll travel across each region, each county, each geographical province that comprises Hellas today, and we're going to see one or two (or more!!!) cheeses that must be celebrated, known and tasted!
In fact, while certainly Greece doesn't have the immense variety and the superbly complex cheeses of Italy, France and UK (and some Spanish cheeses too!) definitely has some that define the character of each place they come from, that taste different, unique, and are steeped into the thousands years old tradition of cheesemaking.
A land that has high mountains, wild forests, thousands of islands and such a varied climate, surely can have cheeses tied to the specific microclimate of the region it comes form, the flora, the herbs and flowers that the animals eat. Well you'll find out here.
Cheese made with fig sap, sun dried, cured in wine, or olive pulp, or bathed in sea water....Cheeses matured in massive goats skins...!
Listen and explore the rich variety of Greek cheeses here, and I wish and hope once this pandemic is over, you can go and taste them yourselves!
You can buys some amazing Greek cheeses in London from the following suppliers:
Maltby and Greek
https://www.maltbyandgreek.com/collections/cheese
Odysea:
https://www.odysea.com/products/cheese
Credits:
Opening and closing music theme: Cloudcub " Waltz Detunee" written by Sebastien Froment, performed by Cloudcub.
https://cloudcub.bandcamp.com/
Additional Music composed, performed by Pavlos Kapralos
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Except "Lasithiou and Pentozali" written, performed and mixed by Cretan Brioche folk ensemble: http://cretanbrioche.com/
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...Ninkasi, you are the one who pours out the filtered beer of the collector vat,
It is (like) the onrush of the Tigris and the Euphrates.
A brilliant Assyrian hymn to the Goddess of the brewing process Ninkasi. Also a good set of instructions on how to make beer!
Aside from beer, there are many other inventions that Sumerians are credited with. But...
There is not enough time in my lifetime to write everything about Mesopotamian food!
From Sumerians, to Akkadians to Assyrians and Babylonians, we're talking about civilizations and empires that lasted roughly four thousand years!
More time has elapsed from the first cuneiform clay tablet in 3200BCE -when writing was invented- till the last around 1st century AD, than from the last until today!
As you understand it would be impossible to analyse everything for such a rich, diverse and vast region in both historical and cultural artefacts!
So in the 40 minutes that the podcast lasts I hope I covered enough points that will introduce you to the first complex and sophisticated cuisine of mankind! (or at least the first we have some written records about!)
A few years ago, an unexpected discovery has been made and one that shook things up a bit for us ancient food enthusiasts! From the dusty drawers of the brilliant Babylonian collection at Yale university, 3 cuneiform tablets were exhumed... these tables dating from around 1600BCE contain about 40 recipes, enough to gain some knowledge at last of the secrets of Mesopotamian cuisine!
Here's recipe 25 from the collection:
Ingredients from the tablet: water, fat, roasted barley, mix of chopped shallots, rocket, and coriander, semolina, blood, mashed leeks and garlic. 1 c. whole barley, cleaned 2 c. water; 1 c. prepared stock; 2 tsps. of butter; 1 tsp. salt; ¼ tsp. asafoetida; 1 tsp. ground coriander; 3 shallots, peeled; 1 handful of baby rocket or watercress; 2 tsps. semolina; 2 tsps. blood (optional, if available); 1 leek, white and green parts, well cleaned; 4-5 garlic cloves, peeled.
“Preheat broiler to the highest setting. Spread the cleaned barley on a baking sheet to form a single layer of grain. Place barley under broiler flame and leave for a few minutes until it starts to smoke and colour. Stir lightly and turn pan if necessary until most barley is tan in colour. Be careful not to burn the grain. Properly roasted barley will taste nutty. When done, remove from flame and let cool.
“Add water and prepared stock to a medium saucepan. You may season the stock any way you wish, or use the cooking stock from another recipe. (I used the stock from the hen recipe above.) Add butter, salt, asafoetida and ground coriander, and continue to heat.
“In a food processor, pulse shallots and rocket once or twice. Then add the semolina and blood, and pulse one or two more times. Add this mixture to the heating, water and stir. When just short of a boil, add the barley and stir well. Bring back to a boil. Then reduce heat, cover and cook over a medium-low flame until about three-quarters done—20 to 30 minutes.
“As the barley is cooking, pulse leeks and garlic two to four times until minced but not mushy. Add this to the barley and stir once or twice—not too much or barley will be soggy. Partially re-cover saucepan and continue to cook, checking frequently. It should be done or nearly done within 10 minutes.
Enjoy!
As you usual, if you want to contribute and help me do this podcast you can support me on Patreon. I have 5 levels of sponsorship
and on the highest one you will have the pleasure of me cooking an ancient 3 course menu for you! So what are you waiting for? Subscribe! :-)
https://www.patreon.com/thedeliciouslegacy
Music by the amazing Pavlos Kapralos!
https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
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What makes a recipe or a particular ingredient to withstand the test of time? What P.G.I and P.D.O. foods can one discover in England?
On this episode I tried to explore a few unknown -or at least relatively unknown- ingredients of traditional English cuisine; specifically from the North of the country. Recipes or food items that intrigued me, that sound delicious, unique or at least deserve a mention equal to others that we revived in the past, and need to reviving too!
While other European - particularly Italian and Spanish- peasant, simple, food is (in my opinion) rightly praised by chefs in UK as tasty, hearty, healthy during the past decade or so a trend that accelerated the last couple of years, it seems to me that we completely sidestepped, disregarded or forgotten the delicious simple recipes from England. Is that on purpose? Is it some form of snobbery?
Have a listen and see what you think about Ribblesdale Cheese, Cumberland Rum Butter, Herdwick Lamb Macon, Manx Logthan Sheep, Char from lake Windermere, Dock Pudding, Pickled Damson, Wilfra Tart, Hawkshead Wig and Cowheel!
Bon Apetit!
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Back in 2009 I had the idea to record some of my grandmother's old stories. For posterity reasons, but mainly for me to document some of the so many different stories that she used to tell us since we were kids, and over the years, during the family gatherings, be it Christmas, Easter or other holidays and celebrations. She was a natural story teller, and she was from an interesting family that lived during interesting times. ( to say the least!) Her name was Evangelia Ntina (taking the surname of my pappous {grandfather}) her family name was "Karali" -I should spell it Kar-a-lee perhaps to make sense phonetically? Ntinas by the way is pronounced "Deenas" as the letters N+T make the sound D in the Greek language.
Anyway, she told us so many stories over the years; of course some of her opinions in actual historical facts contradicted what I was aware as real history, or even her stories were often confusing. I needed to have a definite record of her own words and her own world, even if it wasn't exactly absolute and real, at least it was her own reality! In any case having everything documented, forever, would have meant I 'd have the opportunity to examine her stories at a later date, share them with my uncles, aunties and cousins, and keep some family history alive, and not lost in the midst of time, and in the mouths and words of different people with different agendas!
So when I had the opportunity for a short visit back home in Greece and my home town of Veria, I brought my laptop, an audio interface and a microphone with me from my studio in London and off I went to my grandmother's house! She was at that time nearly 85, so time was of the essence, I didn't know how many opportunities I'd had later on, and what would her mind be in the future, for her to give me her stories as she remembered them. And it was lucky that I did this when I did, as she sadly passed away in 2013, and the last couple of years of her life she was mostly bedridden.
The whole aural documentary with my grandmother lasted about 4 hours, and I edited several bits to their own individual stories, one about her parents and grandparents, one about the second world war and civil war that followed and of course one about the diet, the foods, the cooking and eating back in the frugal pastoral daily lives of families in the mountainous central north west Greece somewhere between the prefectures of Grevena, Kozani and Trikala...
So a bit of a context here: My grandma's father (from my dad's side) so my great-grandfather -which I met many times in the first 8 years of my life- was born in 1893, in what was back then the Ottoman Empire. His name was Dimitris Karalis. He subsequently became a teacher at a very young age in the local school, of the small villages in the area, age 16 (!!!), and then, later on, a priest. They lived in a village called Katakali, with the extended family his brothers and sisters and led a pastoral life mainly with sheep, pigs and some cattle, and of course cultivating the land too. No electricity, no petrol powered vehicles just donkeys, bandits roaming the mountains kidnapping people for ransom and so on...The area became part of Greece after the Balkan Wars in 1913. But, life for the peasants, the poor and the farmers didn't change significantly, nor the day to day toil...My grandmother had in total 8 siblings, some of whom died in childhood of course. As I was growing up I think I met 4 or 5 who survived to an old age.
So to our story:
...And what did you eat in the big Lent periods of the year? Easter and Christmas grandma?
We didn't eat oil , only on Saturdays and Sundays. In the winter we did not have vegetables such as peppers and aubergines that we have now. If we had pickled veg, like cabbage and peppers and so on, would eat these veg straight out of the jar, or we would fry them for a more tasty and salty snack. But mainly cabbages, endives, and leeks, with some wild poppies if the weather was good, which we would find growing in the fields... Chickpeas, peas and beans alongside with lentils that we used to grow, some yellow peas, and some other types of legumes ( called them "fakos" which I can't really decipher what she meant by this) we had a decent size croft/allotment around 500 square metres and we would sow one line with one type of legume, one line of another one and so on...we would not eat olive oil for the whole Lenten period... (alongside with any animal fat)
-What type of oils did you use, that were common back then? Did you have olive oil?
ah of course we had and used olive oil, we had always olive oil coming from south, Kalamata, Crete and so on...No bottles of course, glass bottles weren't common back then, but big tins, 16 okka in weight (this was an ottoman measurement equivalent to 400 dirhems per okka which was used by grandmothers well after WWII) This means that the 16 okka tin weights 20 litres today! A considerable size tin then, and one that had to feed a family of 7-8 for the whole year
For the Christmas lent, we were eating fish a lot, as this was allowed. (it is not as strict lent as the 'Big Lent'; the Easter lent, which we used to only eat fish on two occasions, two big Christian celebrations that would fall in the early spring pre-Easter Sunday. This is Palm Sunday, and Annunciation of the Virgin) but of course back then especially in the mountain villages that my ancestors inhabited would have much fish to eat.
Did you had rivers and did you eat sweet water fishes up there back then?
"We had some small fish, from creeks and streams, but the main big river Aliakmonas was a little further away and the people back then they would throw a dynamite piece or some short of hand grenades (!!!) the fish would be stunned and they would be able to gather many with ease. One year my young brother Lambros went there to get fishes and it brought some big fishes with him which we roasted in a huge round oven dish the big ones we used to make pies in it. My mother would ask "where did you find these massive fishes then?" and Lambros answer was "we gathered them in Aliakmonas river"! It transpired though there was a family friend from a village near there, a hunter of rabbits, who had lost one hand from a previous dangerous fishing activity; He had thrown some explosive of sorts into the river and the boys went and gathered the fishes afterwards! From the shore of course, from the riverbank, whatever was coming towards them! The hunter used to bring some rabbits to our father (My great-grandfather the village priest) occasionally as a present.
Our father used to bring us some small fry from the local rivulet or streams. Small but sweet fishes!
Did you used to make pies?
Yeah of course lots cabbage pies, cheese pies, with corn and cheese and pork fat/lard and "koolouropites" aka pies with milk eggs and butter and flour of course.
We used to slaughter 100 okka pork and has 2-3 tins of fat and used it to cook with it over the summer. It was great to use, and tasty, and kept well, and preserved, as it was salted and when it was rendering in the pot over the fire... at the end when was nearly ready we also used to add a chopped onion, the onion was absorbing all the foul smells and thus it was good to use all summer long!
...Now we are afraid to eat lard ...I have a tin of it in the fridge...
-Why?
she laughs...
Until a few years ago i used to put some in the pies...it was good!
-How do you make the lard then?
Look the pork meat is separated in two parts one white fat and one red the meat. the white would be separated and made in big cubes and in a pot with some salt over the fire and let it there to boil for hours until it became a golden liquid i'll saw you i'll bring you some your dad brought some here last year, look and try and smell it doesn't smell at all...!
-And why you are not using it anymore?
i have gall stones and getting older and all..
{Sniffing the jar with the home made, well preserved lard}
-Yeah it doesn't smell at all.
if you take a kilo of olive oil and a kilo of this homemade lard will be in a similar texture and manner of the readymade spreads you get nowadays from the supermarkets and it's so fluffy and light in texture it feels like a feather! It's good ...Haven't used this unfortunately.(she laughs)
-But the pure one you talking about rendered with salt and onion, it keeps and it doesn't go off as you say, for a year right? Then but know we have fridges...
yeah of course.
now with the fridges you can keep it there and it would be ok for longer. just add a little bit of that in the pies and the taste will be explosive!
she laughs
instead of using spreads and margarine type...
like this...people would find a way to preserve and eat everything from the animal.
In the big can of this fat, we would cook big pieces of meat would be inside this fat and were kept in there throughout the winter months and during the summer time after a day in the fields would pick some and eat to give us a boost and stop the hunger. as we didn't have fridges the houses had a larder, usually cold, dark and dumb, generally underground, especially in not so warm summers, with no windows and thick stone walls, fat in these tins of preserved meat was still solid! we would take out as i said 2-3 big pieces of meat out, we were also adding salt, coarse salt, and we would cook it with wild greens and other summer greens...or make a batter or a mush with flour...
Do you remember Filimon and Vavkida a myth from ancient greece.... Baucis and Philemon were an old married couple in the region of Tyana, in Phrygia, and the only ones in their town to welcome disguised gods Zeus and Hermes ), thus embodying the pious exercise of hospitality, the ritualized guest-friendship termed Xenia, or theoxenia when a god was involved.
The old married couple were supposedly served them some smoked meat with bitter greens as this was the only food they had and whenever i used to eat this dish as a girl i always remembered this story...for years now i couldn't remember the names of the couple and now that i'm telling you the story their names finally felled into my lips!
-And how do you make 'koolouropita' yiayia? what is it?
you make dough, classic fylo, wet it with a bit of fat and spread crumbled feta, you could add beaten egg but without is good and then you make it in a spiral in the round oven dish. My mother used a massive round pie baking dish and didn't made the pie as one big spiral but rather individual loooong sticks and we used to grab one each and eat it greedily...!
laughs....
usually they would make it with corn flour with a very fine sieve and and it was so so fine! and used this (she then goes on about some flour sieving techniques and number of pies which i have no clue how to translate )
In essence there was a technique of making big quantities of fylo and have it ready made in the house to use when you need to make a pie and not make (or 'open' as is the grandma terminology in greek) every time from scratch ...it seems they were cooked over a griddle...then they used to 'wet' them with a little water and cheese and melted fat and some wild greens if they had and were cooking it like this. and made pies likes this!
-I remember you used to make nettle pie hey?
I did and still do, i did this year as well. i have some in the freezer ready to use. although your aunties had a rummage in the larder and shuffled and jumbled up my system!
-What do you do with the nettles before you freeze them? How cook them?
I steam or boil them till soft and tender, usually the stems of the nettles are tough and need some time to boil. one day we didn't notice how hard the stem was , from an old big plant and it wouldn't cook!
We do put some leeks and some spinach as well. and we make the pies with this mix, alongside with some crumbled feta and becomes toothsome and very appetizing. Your aunty Soula made it big and fat as we were many and we only had one piece of the pie each so the filling was very generous and thick thick pieces!
If you eat it greedily, fast and while it's hot straight from the oven then it's not really good for the stomach, but you can't really help yourself!
-How do you make your fylo for the pie?
We make little 8 dough balls for the bottom of the pie . around 6-7 for the top of the pie. we spread with butter on every fylo then we layer each one of the 8 balls. On top we brush the last fylo with a bit of oil too. That's how we did it. stuffing either nettles or wild greens
I used to have nettles in the back garden back in the day and i used to prune them regularly and this made the soft and tender for the pies.
-When you say "tsouknidia" you mean the actual nettles that sting right? how di you collect them?
By hand as usual. they are the normal stinging nettles, it was a little painful, my mother used to collect them with the newspaper, and she was squeezing them inside them newspaper till the stems and leaves were crushed and wouldn't sting anymore.
In the time of the great hunger in 1941-42, we had a family from Deskati (a village in the cluster of villages in the area that my grandmother used to live with her family) their father was a craftsman but during the war and the Nazi occupation of course there wasn't any work. as with many others they were starving. we would see the poor kids were going under the bridge in the local stream, were a lot of nettles would grow, and they were cutting the stems of the nettles, simply crushing them between two rocks with some salt and would eat just this. Sometimes thankfully the local farmers would always something little to give them even it was a bit of flour to make some bread, and this is how they survived .
-In the war, nettles and snails imagine was probably all you ate right?
We didn't eat many snails to be honest, but we weren't used to them and didn't eat them to be honest.
The refugees used to eat them after the rains used to collect them. (the Greeks from Minor Asia after the 1922 pogroms) they were cleaning them by putting them in oats so they were cleansed and they were sauteeing them with wild greens
In the old days the locals in the area used to collect them and sell them in the local markets.
Your father and his siblings didn't use to eat the snails, i was collecting them every day from the garden patch and cooking them, but everyone was refusing to touch them. I was collecting them and I was eating them by myself! The kids would even get near to them!
(then talks about how to cleanse the snails from their slime)
My little girls (her daughters, my aunties) used to be friends with the girls from a lady from my village and they used to put the snails on the hot ashes and cooked them this way...Your aunty Tasoula sometimes keeps telling these stories...
/END
I hope you enjoyed this regardless of the fact that is in Greek -and old grandma Greek for that matter- and for the Greek speakers amongst you, if you think I've missed something interesting from my grandmothers story do let me know and I will add it!
Thanks!
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The most comprehensive archaeological excavation in Istanbul’s history, took place very recently in the 21st century; a 58.000 square meter area in Yenikapi region. Here was revealed one of the biggest harbours known in the ancient world dating back to the Byzantine Era, the Theodosius Harbour. Amongst the group of findings there were 36 shipwrecks dating between 5th and 10th century which is the biggest collection of Early and Middle Byzantine Period shipwrecks. These shipwrecks are important because of their very well preserved state. Several of them had been very spectacular, with a large number of amphorae still in position when they sank in the harbour. Their discovery, brings into light fascinating clues of the life in the late ancient city (and early medieval period) and offers some direct evidence of the foods and trading goods of the Byzantine Empire.
Where do I begin with the cuisine and food of the Byzantine Empire? This is a daunting task as this was an Empire stretching 3 continents at its peak and with over 1100 years history!
The Mediterranean trilogy of wine, oil and bread meets the flavours of the Orient and in turn this mingles with the gastronomic staples of the Roman Empire thousand years before, and thus creates the unique characteristics of the Constantinople's food character that made it to a de facto gastronomic space, having created its own culinary propositions and became established as the Christian capital of wine and gastronomic delights in the medieval world.
Find out more, and everything you need to know of the Empire that would make the "Game of Thrones" books blush, with the feasts and murders and plots of their emperors and nobility here!
Ancient & Byzantine music composed and played by Pavlos Kapralos: https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A
Traditional Cretan Music by Cretan Brioche
http://cretanbrioche.com/
Music theme"Indu" in the History Hound ad by Aris Lanaridis: https://www.arislanaridis.co.uk/
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History's first ever gourmand, foodie, hipster of the Ancient Greco-Roman world!
The question of Archestratus life story had me puzzled for ages! I wanted to write an episode for a while now, but the more I looked for information about his life and works the more unanswered questions I have had! Admittedly, countless classicists, historians and food writers have been puzzled through the ages too, with the same burning questions.
Imagine the worst foodie hipster (I zest here, I am one!) friend you have; The one that visits the local farmers market every weekend, goes to Borough Market as if on a religious pilgrimage at least once a month and also on top of that knows every single Vietnamese store in Hackney or the South-American food stall in Seven Sisters Indoor market. He also seem to know the food trends, the new ingredients and read the reviews on Eater for the cheapest eats at the outskirts of South-East London for some reason! (as if he or she will ever visit south east!)
Well your friend doesn't compare to Archestratus little finger! If you thought your friend was bad for visiting the mercado de san martin in San Sebastian, mercado San Miguel in Madrid and La Boqueria market in Barcelona, mercato delle embre in Bologna, Grand Bazaar in Istanbul or Varvakios Market in Athens spending hours looking at fish that cannot buy...you know the friend who watched all the episodes of Anthony Bourdain's "Parts Unknown" and can quote all his lines...Well, our dude Archestratus, was a lot worst!
New tastes, the freshest ingredients, so local and seasonal and simple, that even the inhabitants of the nearest town wouldn't have heard them, well he would have been there first, straight to the local fishermen begging them for a fish. Well this is Archestratus! The tourist who went to every food market on every city he visited; only he accomplished your feat 2500 years ago and all by sail!
In the interconnected world of the ancient Mediteranean we then find Archestratus, a Sicilian who circumnavigated the world to satisfy his hunger - and even lower appetites, as a Roman scholar said once quite disparagingly. He was though an inveterate traveller. How else could he have found out about the specialities of all these places, small seaside cities over 50 of them from Sicily to the Black Sea? Remarkably what he writes rings true, as sometimes their specialities are exactly the same now as they were 2400 years ago. Archestratus loved the taste of Lesbian wine but also praised the aroma of the Phoenician wine that came from Byblos. (Although he though it to go off quickly)
"When a libation to the gods you make,
Let your wine worthy be, and ripe and old;
Whose hoary locks droop o'er his purple lake,
Such as in Lesbos' sea-girt isle is sold.
Phœnicia doth a generous liquor bear,
But still the Lesbian I would rather quaff;
For though through age the former rich appear,
You'll find its fragrance will with use go off."
We know almost nothing about him, apart that he was a Sicilian Greek from Gela (or Syracuse) and that he wrote a now lost, remarkable and unique poem "The Life of Luxury" (Hydipatheia). The poem is dated variously around 350BCE.
What we know of the poem, is mostly from Athenaus from his work "Deipnosophistai" -Philosophers at Dinner- which was composed in about AD200. This, is our only source for Archestratus work, which is telling. Lost works of ancient literature - poetry, drama etc- are usually reference by multiple ancient authors; however this lack of interest demonstrates the status of food and recipe books. Not high literature and therefore not carefully preserved for posterity.
What would I give for the chance to glance upon the book on bread-making by Chrysippus of Tyana or the book on salt fish by Euthydemus of Athens! Sadly both are lost completely and only know of their existence through second -hand passing accounts from other authors! Lost masterpieces!
Archestratus cooks the fish simply, boiling roasting or grilling with light seasoning and oil added if its quality fish. Freshness and quality are his watchwords and these features mustn't be damaged by strong sauces based on cheese and pungent herbs. His favourite fish tend to have firm-textured and strongly flavoured meat; rather than mild tasting flesh like the white fish we are now used in French cooking as the vehicle for sauces. He also shows much interest in eels; common, conger, mooray. He emphasizes flavour and the oil/fat of the fish, where the taste and interest is to be found. There is much interest in texture of the fish, the different cuts and parts, from head meat, fin, tail, belly as well as in the varieties of fish.
OK I will stop now and let the audio do the talking! Happy listening!
Links, sources, further reading:
Andrew Dalby, "Siren Feasts": https://books.google.co.uk/books/about/Siren_Feasts.html?id=wtLgAAAAMAAJ&redir_esc=y
Sally Grainger, Andew Dalby : "The Classical Cookbook" : https://books.google.co.uk/books/about/The_Classical_Cookbook.html?id=T7S5iC3pZp0C&redir_esc=y
Deipnosophistae https://en.wikipedia.org/wiki/Deipnosophistae
Ancient History Encyclopedia: https://member.ancient.eu/article/911/carthaginian-trade/
Athenaeus of Naucratis: https://en.wikipedia.org/wiki/Athenaeus
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Welcome to the latest episode of our archaeogastronomical adventures!
On this two part podcast, I am honoured to have Andrew Kenrick from University of East Anglia with me, who studied extensively about the Roman cuisine 2000 years ago. Specifically, he investigated a lot and he is very passionate about, the famous -and some will say infamous- gourmand Apicius. The only complete recipe book we have today from the ancient world bears the name of Apicius! Who was he? what did he do to change the course of food and gastronomy in the ancient world and also today? Andrew's knowledge on the subject is quite vast and some of the historical fact nuggets very fascinating! Together today we'll delve into the time of the early Roman empire; a universe of exotic delicacies, extravagant luxuries, extreme ingredients and impossible journeys to find the tastiest food of the ancient world!
Would you eat peacock's brains and flamingos tongues? Would you travel 12 days on a wooden ship to find the best prawns?
Part 2 is a lot about the recipes themselves, ingredients, and recreating Apicius in the modern kitchen. Is it relevant? is it tasty? is it too alien or too similar to our diet?
In any case find what else Apicius suggests to eat!
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Lots of love,
The Delicious Legacy
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Welcome to the latest episode of our archaeogastronomical adventures!
On this two part podcast, I am honoured to have Andrew Kenrick from University of East Anglia with me, who studied extensively about the Roman cuisine 2000 years ago. Specifically, he investigated a lot and he is very passionate about, the famous -and some will say infamous- gourmand Apicius. The only complete recipe book we have today from the ancient world bears the name of Apicius! Who was he? what did he do to change the course of food and gastronomy in the ancient world and also today? Andrew's knowledge on the subject is quite vast and some of the historical fact nuggets very fascinating! Together today we'll delve into the time of the early roman empire; a universe of exotic delicacies, extravagant luxuries, extreme ingredients and impossible journeys to find the tastiest food of the ancient world!
Part 1 will be a lot about the person Apicius, his life, his legends, his death. Plus all the gossip from ancient writers, authors, politicians...
Ancient Roman Music by amazing Pavlos Kapralos! Hope you'll enjoy!
Support The Delicious Legacy on Patreon for more exclusive content, recipes, and to get the episodes earlier!
For $3 a month you can get access to a wealth of exclusive and personalised content!
https://www.patreon.com/join/thedeliciouslegacy
Lots of love,
The Delicious Legacy
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Bonus episode!
Eastern Orthodox Easter is the most important date of the religious calendar.
And as such is celebrated in style!
The Lent lasts 40 days and then follows the Holy Week (another lent period) and the the Easter Sunday celebrations!
What is tsoureki? what do the Greek eat on Palm Sunday?
Do they really paint red the hens eggs? Why?
and what is "mageiritsa" that's eaten after the midnight mass on Saturday to Sunday morning?
And then a whole spit roast lamb on charcoal, or two (or as is the case with my family 3)...and kokoretsi...
If you're nostalgic (as a greek that's stuck abroad and missing it this year) and tempted and hungry do have a listen!
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Hope everyone is well in these strange times and keeping safe and healthy!
Let's talk a bit about Roman Britain and how the Romans viewed these mysterious lands...
But, before that let's get some anecdotal accounts from our Mediterranean cousins about UK:
Cold. Wet. Foggy. Miserable. These are probably the main descriptions -unfair of course- that one gets from modern Italian (and Greek!) students after they've spent their first semester in UK universities, particularly in the Northern cities. Well nothing has changed since Caesar's time! Take the following lines:
'It is "the home of men who are complete savages and lead a miserable existence because of the cold; and therefore, in my opinion, the northern limit of our inhabited world is to be placed there" (II.5.8). By Diodorus Siculus an ancient Greek historian, known for writing the monumental universal history Bibliotheca historica, much of which survives, between 60 and 30 BC. Or the following: The nights are short (Caesar, Gallic Wars, V.13; Agricola, XII) and the weather miserable, with frequent rain and mists. "I don't want to be Caesar, stroll about among the Britons" Florus writes to Hadrian, "and endure the Scythian winters" (Historia Augusta: Hadrian, XVI.3). It is a savage place (ferox; Agricola, VIII) as are the fierce, inhospitable Britons who live there (Horace, Odes, III.4.33). Those near the coast in Kent may be more civilized, but in the interior they do not cultivate the land but share their wives with family members, live on milk and meat, and wear the skins of animals—behaviours so foreign to the Romans.
Until the Roman invasion, the most common dish would've been some short of pottage, a thick vegetable stew or soup flavoured perhaps with bog-myrtle, and served in bowls made from unleavened bread with the occasional salted pork, bacon or seafood and of course wild game. Everything changed after 43AD!
Cherry, plum, fig, cucumber, pea, chive, cabbage, lettuce, garlic, onion, marjoram, parsnip, possibly hare, (or could have been earlier) rosemary, turnip, pheasant... All introduced by the Romans...
Who Incidentally they've made the first burgers! Not the Americans! hahaahahaa! :-p
Anyway find out more about all of the above when you listen to the podcast!
Oh check this website with aerial photos of Roman forts and settlements in Britain:
https://www.cambridgeairphotos.com/themes/roman+fort/page5.html
Ancient Music Themes by Pavlos Kapralos
Music Theme for the ad provided by Aris Lanaridis
https://www.arislanaridis.co.uk/
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Today, we are gonna talk about...
Ancient sausage recipes, cooking techniques and the history of sausage!
Everyone's different, but we all love sausages!
Greeks eat it, Italians eat, Germans, Spanish, Polish British, Portuguese ...
There is, even, a sausage party in Taiwan Taipei...
There are sausages in China, the "Lap Cheong" a smoked pork sausage, sometimes flavoured with rose water, or rice wine.... The "Yun Chang" a duck liver sausage...Greeks eat "loukanika" that as ever other culture has ,they too have plenty of different flavours and varieties, but two prominent ones are pork meat sausages mixed with orange peel and fennel or smoked pork and leek sausages...
One of the most famous regions in antiquity for its smoked sausages, was a region in southern Italy near to what we call the "heel" of italy. The area was Lucania the land of the Lucani people...They were probably making the best smoked sausages in Italy and eastern mediterranean...
Hence the ancient and modern name in Greek for sausage is loukaniko/ loukanika in plural.
The method of making the smoked sausages was brought to Rome possibly by the soldiers of the late Roman republic who had served in Southern Italy. Apicius gives us the first surviving written recipe for smoked sausages and the word is first recorded in Greek in a 4th century CE papyri, and in the joke book Philogelos. (The oldest existing collection of jokes)
The world is familiar today form end to end of the Mediterranean and far beyond. Southern Italy, Greece, in Cyprus, in Bulgaria, In Turkey we have sutzuk...In Portugal and Brazil as "linguica", and in Spain as "Longaniza"...
And this is the magic that is almost in every culture; the sausages had to be salted, smoked , preserved, here we have loads of different techniques, but very similar yet unique techniques on how to make sausages.
Back to ancient Greece and Rome. We have the book of Apicius - a recipe book that survives to this day from the 1st century CE - that makes it roughly 2000 years old. A book written by a the Roman Marcus Gavius Apicius a gourmet and lover of luxury - or at least the collection of recipes is attributed to him...! It includes a lot of recipes and techniques and ingredients found in ancient Greece too and they were common to both cultures too!
We can imagine the Roman soldiers, mingling with the local population, or getting to know the local ladies, and getting drunk with the local wine, while eating the famous smoked sausages and then brought back to Rome the technique on how do them.
Lucanicae were traditionally smoked above the fireplace and not otherwise cook.
So cooks and wives will hang them for 2-3 days near the fireplace and with the fire burning more or less continuously - as people needed to heat their homes and cook too - the sausages will dry and simultaneously get infused with the smoke from the family hearth.
This lovely recipe of course doesn't contain enough quantities and enough detailed instructions to tell the modern cook how do to it. Luckily many before me, and including me have attempted it a few times and managed to write down some quantities for the ingredients which will help you recreate the recipe at home!
BONUS sausage knowledge!
Polony sausage
A soft-textured English large smoked sausage typically made of pork and beef. Polony is usually sold encased in a vividly hued skin of either orange or red. Polony sausage is similar to bologna so its name suggests that “polony” might have been brought from “Bologna,” the Italian city known for this style of sausage. Typically sliced and served cold. I'll post a picture below
...and Tewksbury Mustard! What better condiment for a sausage than mustard huh?
According to history myth and legend:
"Tewkesbury Mustard Balls covered in gold leaf were presented to Henry VIII when he visited Tewkesbury in 1535. A condiment fit for a king!
Ancient Music composed by Pavlos Kapralos, except from "Epitaph of Seikilos" the oldest surviving fragment of music from the ancient world, performed by Pavlos Kapralos.
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Apparently the first recorded fish sauce was produced by the ancient Greeks of the Black Sea colonies. Clearly the abundant fish resources of the Black Sea played a role in the production of this extremely popular condiment!
The sauce we know from Martial's verse - "here is lordly garum, a costly gift made from the first blood of a still-gasping mackerel!" was almost certainly a table condiment and made from blood and viscera of very fresh fish. Sometimes handled by the diner and used in relatively small amounts over already cooked food. (Sally Grainger 'A New Approach to Roman Fish Sauce' -2007)
The other more commonplace kind of sauce was called liquamen and was used in the kitchen by the cook to add salt and other more complex flavours to most dishes, just as we add salt during cooking. This was made using various kinds of whole small fish which were then mixed with salt and left to dissolve and ferment for up to three months. The resulting liquefied fish was removed from its bone and shipped all over Mediterranean in special amphorae. This whole -fish sauce is very similar to the Thai fish sauces so popular today! Roman fish sauce was NOTHING like modern anchovy paste; using the latter has been the downfall of many an attempt to recreate ancient recipes! ( Sally Grainger -The Classical Cookbook)
Fish sauce was manufactured at factory sites along the coast; these were typically beside a beach or a harbour. The fish was only a few hours from the net when the process began. These sauces cannot and shall not be seen as a rotten decaying substance! What took place was not bacterial putrefaction (which, given the high proportion of salt would be impossible) but enzymic proteolysis, a process in which the enzymes in the viscera of the fish convert the solid protein into a liquid form. The viscera is therefore essential to the process; without them the protein does not dissolve.
What the modern gourmet has to understand, and probably some only know too well from modern experience, is that there was not a single Garum sauce. As always there was the elite one, one for commoners and many other versions in between. For example, when Martial describes this sauce being "made from the blood of a still breathing mackerel " it therefore implies this was a black and bloody sauce. Or, the surviving Greek recipes for fish sauce also affirm the importance of the distinction between blood/viscera sauce and one made from whole fish. As we see things can get a little bit complicated when we muddle through the murky waters of ancient gastronomy!
One could buy aged elite black mackerel garum, ordinary black tuna garum, elite liquamen cooking sauces made from mackerel or cheaper cooking sauces made with a mixture of clupeidae and sparidae, or a tuna or mackerel muria, both of which could also be aged or new. All of these products could also come in second or even third grade versions.
The expensive and intensely- flavoured blood sauce would be lost in the cooking process and wasted, needed to be seen by the gourmet to be experienced, valued and discussed. Therefore we can conclude it would have been the table sauces handled by the guests or the host himself.
From modern South East Asian cuisine we learn of a fermented squid blood viscera (and ink) sauce that is used today in Japanese cuisine. It is known as ishiri and is used as a finishing sauce for sushi as well as cooked food. Its taste neither fishy nor salty, and smells of the iron compounds from the blood. Japanese cuisine also has a whole-fish sauce called ishiru and many dishes are prepared with both i.e the whole fish sauce is used for cooking and the blood/viscera sauce finishes the dish. This sauce is truly fermented with bacteria and low salt. It is quite remarkable that the Japanese word for viscera is gari!
In Roman cuisine, the use of garum was enriched with different combinations of the sauce - with honey (meligarum), vinegar (oxygarum), wine (oenogarum), water (hydrogarum), or dry spices (such as dill, oregano, coriander, celery, or even mint). These sauces were used as condiments for literally everything: from meat and fish to vegetables, salads, desserts, bread, and wine dipping.
The best way to use it in all recipes is thus; Take a litre of grape juice and reduce it by half, cool it and blend a bottle of Thai nam pla fish sauce with it. My favourite recipe that includes garum is "Honey-Glazed Prawns with Oregano and Black Peppers" a relatively simple dish, which I've made countless times as a starter in one of my ancient Greek themed dinners!
For a decent starter for two, take 8 large prawns 15ml of olive oil, 30ml of fish sauce 30gr of clear honey, a handful of chopped fresh oregano and black pepper. Place oil, fish sauce and honey in a saucepan, then add the prawns. Sauté gently in the cooking liquor for 2 or 3 minutes. remove prawns from sauce and keep them warm, cook the liquor a little longer so in reduces by half. Add oregano, pour over the prawns and sprinkle liberally with freshly ground black pepper. Serve with crusty bread.
Similarly homemade smoked sausages with fish sauce are indeed a treat for every gourmet! mince belly of pork, pine kernels, rue, peppercorns, savory, cumin bay berries fresh parsley and simply grill them! Yum!
Music by Aris Lanaridis
https://www.arislanaridis.co.uk/
The Noma Guide to Fermentation:
Authors: René Redzepi, David Zilber
ISBN: 9781579657185
Review here: https://www.wired.com/story/noma-guide-to-fermentation-book-review/
The Classical Cookbook
Authors: Sally Greinger, Andrew Dalby
https://www.goodreads.com/book/show/1579230.The_Classical_Cookbook
Andrew Dalby:
Siren Feasts: A History of Food and Gastronomy in Greece
https://www.goodreads.com/book/show/308027.Siren_Feasts
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Today's episode is all about cheese!
I had the pleasure - and it was such a fun interview- to talk about cheese with Cheesemonger and Author Ned Palmer!
A history of cheese. From the first discovery in Neolithic times in Mesopotamia through Europe and Britain, to ancient Greece and Rome and the Dark Ages, Medieval Europe and the monastic cheeses...All very intriguing! We are talking about cheese origin stories, and myths about cheese. All so fascinating!
So we tried some cheeses...We had to. It would be rude otherwise! Plus I made a couple of recipes based on ingredients from Roman times, inspired by the cookery book of Apicius!
The cheeses we've tasted yes, ok they are modern of course, but the style and the techniques and the taste would differ very little since the time they were first created. Essentially if an neolithic or ancient human was transported here and saw them would recognize them as cheeses they've made.
Some of the cheeses we've tasted:
Perroche, Tor, Berkswell, Durrus, Isle of Avalon, Barrel Aged Feta, Lord of the Hundreds, Cantal
I've also made a cheese log with feta, pecorino olives, spring onions artichokes and crushed smoked almonds, essentially an ancient farmers lunch all in one!
Of course if you go to my Patreon page, you can find more info about each cheese there if you're a subscriber and make a pledge or become patron of my Ancient Gastronomic Writing!
https://www.patreon.com/join/thedeliciouslegacy?
As ever you can follow me on Twitter for more news and updates: @deliciouslegacy
Happy listening I hope you enjoy as much as I did while I was doing it!
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Hello!
This is a bonus episode; I had interviewed -a few months back- a chef that I known for a long time and I rate him highly.
Relatively "new" in the scene, I find his creations and food fascinating. An amalgamation of the essential Greek and Middle Eastern cuisine;
A fresh perspective that gives a really really mouthwatering result!
We talk about the influence of Ottoman and Arabian cuisines in Greek foods; the cross-pollination and constant exchange of ideas between the different Mediterranean cuisines and how brunch become the must have part of every cafe and restaurant in London.
We touch lightly on my favourite thing, the absolutely divine kokoretsi; lamb's offal wrapped in intestine and slowly roasted over a charcoal fire. Just delicious!
OK, below I have some links on Vasilis's creations and Catalyst Roasters coffee shop where he works!
https://www.instagram.com/vasilis_chamam/?hl=en
https://www.instagram.com/catalyst_roasters/
https://catalyst.cafe/
https://www.tripadvisor.co.uk/ShowUserReviews-g186338-d12425777-r654378681-Catalyst-London_England.html
https://london.eater.com/maps/best-breakfast-sandwiches-london/catalyst
The amazing "The Cornwall Project" was mentioned briefly also about their superb fresh Cornish produce
https://www.instagram.com/thecornwallproject/
The music for this episode was provided by the very talented composer Aris Lanaridis which I thank kindly for giving me permission to use his piece "Indu"
https://www.arislanaridis.co.uk/
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Hello!
This is 'The Delicious Legacy' Podcast and I'm Thom Ntinas
Thanks for tuning in! This is Episode zero, of sorts! An introduction to how I came about -by accident- cooking these amazing recipes!
This is a brand new podcast where we discuss everything about...ancient food and gastronomy!
Tantalising recipes and luxurious ingredients from Classical Greece and ancient Rome. Where do lore, myths and history start, finish and how to untangle them? Was there really stuffed vine leaves back then, and..... feta cheese??? Relishes, sauces, the earliest form of pizza, the first mention of bread used as trenchers...
Can we definitely taste authentic recipes from two thousand years ago?! Will we find out how the food tasted!? Is it to our palette today? We must talk about Garum too! I'll dedicate a whole episode to it! We'll see the lineage from Carthage, Greeks from the Black Sea, Romans, Byzantines, to Thai and Vietnamese people today!
Follow me on twitter here: @deliciouslegacy
My Patreon page to become subscribers: https://www.patreon.com/thedeliciouslegacy
Forever indebted to Andrew Dalby and Sally Grainger and their inspirational book 'The Classical Cookbook'
https://www.goodreads.com/book/show/1579230.The_Classical_Cookbook
Song "Micro Jump Jump" by Cloudcub
https://cloudcub.bandcamp.com/track/04-micro-jump-jump
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Hello! I'm Thom Ntinas and I delve into archaeogastronomy for reasons of greed (mainly!) but also curiosity about the foods of our ancestors, and how little or much our taste buds, ingredients and methods have changed, since the dawn of the civilisation!
Feasting was an important activity of the ancient Greeks and in general of all the Aegean societies and I believe in our modern day and age these activities are equally important especially when we spend so much of our time on our own without physical interaction with other human beings in any meaningful way.
I am not a trained cook/chef but I have worked for many years in kitchens -from my mums canteen at the Greek Telecommunications company in my hometown as a teenager- to the infamous Greek taverna of Bangor in north Wales while I was in university, studying Electronic Engineering!
In this second episode I am exploring the beginnings of the amazing and almost mythical in status, Sylphium! A herb that was extremely popular in the cuisine of ancient Greece and Rome, and made the Greek colony of Cyrene rich and powerful democracy with an important philosophy school too!
what did it taste like? How was it used? Can I use it in my recipes now ? All will be answered here!
I am talking briefly about a myriad other herbs and spices used in the ancient kitchen and also give you a couple of ancient recipes to play with. Enjoy!
With music by the marvellous Freddy Macha
@freddymacha
More music here: https://globalfusionmusicarts.bandcamp.com/album/freddy-macha-constipation
Further reading: https://www.bbc.com/future/article/20170907-the-mystery-of-the-lost-roman-herb
https://fia.umd.edu/answer-an-important-plant-thats-now-extinct/
https://www.reddit.com/r/UnresolvedMysteries/comments/6gg0rr/what_exactly_was_the_ancient_plant_silphium/
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This is 'The Delicious Legacy' Podcast and I'm Thom Ntinas!
The first episode here is a personal journey and an introduction to the world of ancient cooking. Specifically what caught my eye from the foods and ingredients of Ancient Greece and Rome from 2500 years ago, and why I started cooking it! What foods did our ancestors eat? How did it all begin? Why am I so hooked on ancient recipes and ingredients? Is the food delicious? Wholesome? Do you need to know? I think so! With guest and co-host here Stephen Cerone!
Stephen he is a great friend and great baker and pasta maker, and of course a curious soul to all gastronomic endeavours from across the globe! We've eaten together great sushi, amazing Turkish food and exceptional cheeses and cured meats from Italy and Spain and argued for hours who makes the best cured pork; Italy or Spain!? But Stephen's passion for great sourdough is what makes him special! The passion and detail that goes into creating his home baked sourdough is something out of this world! We have also experimented together making ancient breads and also ancient Roman 'loukanika' (aka sausages) with great success!
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