The Delicious Legacy

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...

Hellooooooo....! Episode 100 is out! New episode is out! Links mentioned in the episode: Food Fit for the the Soul of a Pharaoh The 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/Year...

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 Britai...

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 spok...

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...

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 Lon...

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?...

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 th...

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...

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,...

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...

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 His...

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 th...

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...

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,...

"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, " Hydipath...

"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 ag...

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 we...

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 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...

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 i...

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 su...

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!...

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 reci...

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 ot...