))
A Greek Gourmand, travels through time... Imagine yourself dining with Socrates, Plato, or Pythagoras! What tasty morsels of food accompanied the conversations of these most significant minds in Western philosophy? Now picture yourself as you sat for a symposium with Cicero, or Pliny the Elder or Julius Caesar. The opulent feasts of the decadent Romans! Maybe, you're following Alexander the Great during his military campaigns in Asia for ten years. Conquering the vast Persian empire, while d ...
…
continue reading
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 Leg…
…
continue reading
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…
…
continue reading
1
The Ancient History of Potato in the Andes
1:00:39
1:00:39
Play later
Play later
Lists
Like
Liked
1:00:39
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 st…
…
continue reading
1
Corfu's Cosmopolitan Foods- Byzantium, Venice, Jewish and English
31:23
31:23
Play later
Play later
Lists
Like
Liked
31:23
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…
…
continue reading
1
Filthy Queens - A History of Irish Women & Beer
52:39
52:39
Play later
Play later
Lists
Like
Liked
52:39
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. …
…
continue reading
"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 y…
…
continue reading
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 …
…
continue reading
1
A Brief History of Turnip (And other Medieval Root Vegetables)
32:17
32:17
Play later
Play later
Lists
Like
Liked
32:17
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…
…
continue reading
1
Fish in Ancient Greece - Myths and Recipes
33:36
33:36
Play later
Play later
Lists
Like
Liked
33:36
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…
…
continue reading
1
Dinner in Rome - A History of the World in One Meal
47:48
47:48
Play later
Play later
Lists
Like
Liked
47:48
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 An…
…
continue reading
1
Monks and Monasteries: Fasting and Foods for Paradise
39:37
39:37
Play later
Play later
Lists
Like
Liked
39:37
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. Slo…
…
continue reading
1
Bountiful Empire - A History of Ottoman Cuisine
1:03:11
1:03:11
Play later
Play later
Lists
Like
Liked
1:03:11
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 centurie…
…
continue reading
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…
…
continue reading
1
Crisps - A Short History of Crisps with Neil Ridley
44:57
44:57
Play later
Play later
Lists
Like
Liked
44:57
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/20…
…
continue reading
1
The Culinary Treasures of the Ottoman Empire Part Two
49:08
49:08
Play later
Play later
Lists
Like
Liked
49:08
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 t…
…
continue reading
1
The Culinary Treasures of the Ottoman Empire Pt1
48:39
48:39
Play later
Play later
Lists
Like
Liked
48:39
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 e…
…
continue reading
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 an…
…
continue reading
1
A Short History of Beer with Pete Brown 2025 version
44:13
44:13
Play later
Play later
Lists
Like
Liked
44:13
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. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delic…
…
continue reading
1
The History of the English Pub from Medieval Times
1:02:17
1:02:17
Play later
Play later
Lists
Like
Liked
1:02:17
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, aleh…
…
continue reading
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 C…
…
continue reading
"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 h…
…
continue reading
1
Greece’s Rare & Wonderful Foods: Two Tasty Dishes
37:05
37:05
Play later
Play later
Lists
Like
Liked
37:05
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 l…
…
continue reading
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 cigar…
…
continue reading
1
From the archives - A Philosophy of Indian Food
49:04
49:04
Play later
Play later
Lists
Like
Liked
49:04
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 -h…
…
continue reading
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 …
…
continue reading
