The Delicious Legacy

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 agropastora...

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 Ju...

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 a...

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 trad...

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 Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show...

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 monast...

* 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...

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-fr...

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 c...

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...

*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 foo...

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 p...

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...

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...

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 philosopher...

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 releas...

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...

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...

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 d...

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 product...

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 ingredien...

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 festi...

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...

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 Watercres...

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 h...