The Delicious Legacy

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...

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 no...

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...

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. B...

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 the podcast on Ko-Fi and Patre...

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 Histo...

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 thousand...

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 Pa...

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 importantl...

"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 bu...

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 fr...

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-but...

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,...

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 H...

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"...

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 v...

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 t...

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-flavo...

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....

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...

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 i...

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 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 http://supporter.acast.com/the-delicious-legacy . Ho...

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 the...

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, eati...

"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 a...