The Delicious Legacy

******* 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 Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! New episode for your archaeogastronomical delights , is out now! Today I have author, chef and food historian Jay Reiffel in this episode as my guest, an we muse about all this 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 Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 Support The Delicious Legacy on Ko-Fi: https://ko-fi.com/thedeliciouslegacypodcast Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 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! 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 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! 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 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! 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 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! 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. 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! 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 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 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 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! 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 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! In today's episode with have an Interview with Dr Christina Wade, author of the newly release 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 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.

"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! 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.

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 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! 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. 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 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 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! 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. 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.