The Delicious Legacy

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 traditional foods, recipes and ways of cooking as well as ingredients, the simple, hearty things that these unconquerable people ate the past few centuries! What is the role of olives and olive oil in their life, economy and cuisine? What is 'Syglino'? what is 'Sfela'?What was the role of quails in people's diets? How do you bake a whole quail in bread and how to preserve it in olive oi?Why so many writers and artists fell in love with the landscape of Mani? From Patrick Leigh Fermor and Nikos Kazantzakis to many others!On top of all this I will be going through some fantastic recipes from the region, some vegetarian, some vegan, some meat dishes and some local desserts! All of course feature copious amounts of the regions fantastic extra virgin olive oil!Links, books and further reading about Mani:https://archive.org/details/deepintomanijour0000gree/page/n5/mode/2uphttps://archive.org/details/journeytomorea00kaza/page/n7/mode/2upMore about Patrick Leigh Fermorhttps://thelondonmagazine.org/article/remembering-patrick-leigh-fermor/https://patrickleighfermor.org/video/https://www.theguardian.com/theguardian/2011/jun/10/patrick-leigh-fermor-obituaryAll this and more on today's episode!Enjoy!ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 monastery, dedicated to Virgin Mary. This is the heartland of the Pontic Greeks. And my journey today begun from a church with the same name, near my home town of Veria, in Northern Greece, 1800 Km away from Trabzon, deep in a forested mountain on a similar altitude...The Pontic Greeks lived in the region of northern Turkey roughly in the areas of Trabzon, Samsun and Gerishun, Sinop for about 2 millennia before their forced expulsion and genocide.But their food and culture remains still alive luckily for us, and even their unique Greek language which traces its lineage to ancient Greek!So what did they eat? How they cooked their foods? And how does their cuisine differ from other Greeks, and the similarities with other Black Sea nations around...Some spectacular videos of Panagia Soumela Monastery and countryside in Trabzon region mountains:https://www.youtube.com/watch?v=pQb3UJVvbmMhttps://www.youtube.com/watch?v=ynLcqCxCh0sFor traditional Pontic produce in Greece today go to Thessaloniki and find this guy:http://ragian.gr/index.php?route=information/information&information_id=4Google map link for the Thessaloniki shop:https://maps.app.goo.gl/QJGjFiEBW4YN7W369The farm were they age cheeses in caves, smoke their own meats and produce their pasta:https://maps.app.goo.gl/yVQHg9HVdGDcEyWdAMore information about history and culture of Pontic Greeks:https://pontosworld.com/index.phpAnd the Guardian article that inspired me to do this episode today:https://www.theguardian.com/science/2024/apr/03/endangered-greek-dialect-living-bridge-ancient-world-romeykaWith music from Pavlos KapralosEnjoy!Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

* Enjoy some great olive oil discounts if you buy your oil from here:https://www.citizensofsoil.com/OLIVE10TDLand 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 as an elite? And what are the influences to modern German cuisine?Find out all the about and a lot a lot more, in today's episode!More about VolkerVolker Bach website: The history of German food in Europe and the worldhttps://www.culina-vetus.de/Kuchenmaistrey: A 15th-Century German Cookbookhttps://a.co/d/043L6kZOLandsknecht-Cookbookhttps://www.zinnfigur.com/en/Books-Media/Books/Middle-Ages/Bach-Volker-Landsknecht-Cookbook.html?srsltid=AfmBOoqOLTUT7AsJsNF--bOsu7OdP4AfA1eL9h-fUiaoTAQzQOT5UZDHMy online food recommendations for this week:Oyster farmer quits after pressure from royal landowner:https://www.bbc.co.uk/news/articles/cm2k7n2jv29oThe Silk Road Gourmethttps://silkroadgourmet.com/Fare issue 19: Athenshttps://faremag.com/collections/single-print-issues/products/issue-19-athensImportantly, enjoy some great olive oil discounts if you buy your oil from here:https://www.citizensofsoil.com/OLIVE10TDLand use the code OLIVE10TDLEnjoy!xThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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/OLIVE10TDLand use the code OLIVE10TDLYou can buy the books of the authors I have invited on the podcast here:https://uk.bookshop.org/shop/thedeliciouslegacypodcastLove,ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 class do to survive.Of course we can't forget their infamous black broth soup, the dish that only -supposedly- Spartans loved! How was it made? What it consisted of, and was it really tasty?Join me to find the origin myths of Sparta, and dispel any myths that are still pervasive to this day.Read Plutarch's Live of Lycurgus here:https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Plutarch/Lives/Lycurgus*.htmlYou can buy the books discussed on the podcast here:https://uk.bookshop.org/shop/thedeliciouslegacypodcastMy recommendations for this week include:Eat Like an Ancient Greek PhilosopherBefore attending third-century dinner parties, readers consulted this “marvelous feast of words.”https://www.atlasobscura.com/articles/eat-like-a-greek-philosopher-oldest-fish-recipeYucatán Peninsula Xunankab Bee Honeyhttps://www.fondazioneslowfood.com/en/slow-food-presidia/yucatan-peninsula-xunankab-bee-honey/north by sud- ouest charcuterie Northern curing, schooled in South-West France:https://www.northbysudouest.com/aboutMusic by Pavlos Kapralos.Love & GarumThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 have they discovered. One person I was always interested to talk to, and I know of is Mariana Kavroulaki who's work I've been following online for over a decade.So here's my interview with the amazing Greek archaeologist and food historian Mariana Kavroulaki!I've include some extra links of the topics covered in our conversation today:Beer in ancient Greece:https://beer-studies.com/en/world-history/Birth-of-brewing/Archaic-beers/Crete-GreeceFranchthi Cave:https://www.ascsa.edu.gr/uploads/media/hesperia/147874.pdfhttps://www.travel.gr/en/experiences-ee/unknown-greece/franchthi-cave-and-the-dolines-of-didyma-in-the-peloponnese/Garos episode of The Delicious Legacy and other links about the topic:https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127?i=1000535608061https://www.costatropical.net/almunecar/almunecar-monuments-fish-factory.phphttps://costieraamalfitana.com/colatura-di-alici-di-cetara/https://www.eyeonspain.com/blogs/luislopezcortijo/19372/a-sauce-with-a-lot-of-history-in-southern-spain.aspxhttps://fuegoysal.com/en/producto/flor-de-garum-of-cadiz-andalusia/Mariana's website:https://historyofgreekfood.eu/about-2/The menu from the Hellenic Centre Dinner in London in 2024:https://helleniccentre.org/wp-content/uploads/2024/01/Feast-Menu-4.pdfLove,The Delicious LegacyThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

*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 food?In the 60s the average US house-wife would spend 112 minutes per day in the kitchen. In 2008 this figure was down to 66 minutes per day. A survey in 2022 in the UK found that “the most time consuming chore is cooking. The average Brit spends 253 minutes per week in the kitchen cooking meals. That's the equivalent of 219 hours per year” and also went on “On top of this, we spend an average of 98 minutes a week washing up, which equates to 85 hours a year and 170 days in our lifetime. That's a lot of time spent in the kitchen.” Feelings of time scarcity are increasingly widespread in industrialised societies. People are fulfilling a multitude of roles, possess an array of material goods, and want to get the most out of their leisure time, all of which influence feelings of not having enough time to get everything done. Time scarcity, or lack of time, is one of the major drivers of ultra-processed food consumption. This time crunch forces people to rely on ultra-processed foods that are ready to heat or ready to eat to buy back time. Overall, this time scarcity is an issue faced by the primary food shoppers, preparers and givers, who are disproportionately women across the globe.My guest today Jenny Linford is a food writer, author and passionate advocate of many many artisanal food producers, cooks, farmers and so on. People who put all their time to create some amazing food for us, to feed us and keep us alive but also for something more important I think. Because food, eating together and eating well is part of what we are. So today, we are discussing these themes from Jenny's past book, "The Missing Ingredient -The Curious Role of Time in Food and Flavour" which is of course -as the title suggests!- about the role of time in food. And time is crucial, not just in the home kitchen…but throughout the whole process of growing, maturing, fermenting, distributing the food. She explores through a series of essays the interconnected and important nature of this underappreciated ingredient from seconds to years. Together we will try and bring a much needed appreciation of the patience that is required and perhaps have a pause and bring time to cooking and eating. We had a fascinating discussion which I hope you'll enjoy!You can buy Jenny's book here: https://uk.bookshop.org/a/17049/9780141982816"Everything that we eat is part of a cultural legacy that we've inherited" - Sandor Katz, Fermentation revivalistLove,ThomProducers, cooks and artisans mentioned on this episode:England Preserves: https://englandpreserves.co.uk/pages/about-usThe Wasabi Company: https://www.thewasabicompany.co.uk/Claire Clark: https://claire-clark.com/about/Mrs. Kirkham's Lancashire Cheese: https://www.mrskirkhamscheese.co.uk/CJ Jackson: https://www.kentseafood.com/https://www.waterstones.com/book/great-british-seafood-revival/cj-jackson/steve-lee/9781913159856Friis Holm: https://friisholmchokolade.dk/?srsltid=AfmBOoqomjPiETgdr3pM0wV93pZnJQb5y_byfo-IG04kMinDxfD9RToOBest woodfire socca: https://www.chezpipo.fr/enMusic by Pavlos KapralosSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 philosophical questions in a fun and foody way! The book explores many philosophical issues from various traditions broadly falling within the themes of metaphysics (on the nature of being and reality), epistemology (on truth and knowledge acquisition), value theory (on ethical and aesthetic judgements), and logic (on formal reasoning and mathematical concepts).Find out more on today's episode!Also you can get the book here: https://uk.bookshop.org/a/17049/9781526679734On this weeks recommendations I have three things for you; An article, a cookbook, and a video.World Crust — Pork Scratchings and Making Meat of the Scrapshttps://www.pelliclemag.com/home/2026/4/14/world-crust-pork-scratchings-and-making-meat-of-the-scrapsA Taste of Madagascar: Culinary Riches of the Red IslandBy Emmanuel Larochehttps://www.simonandschuster.co.uk/books/A-Taste-of-Madagascar/Emmanuel-Laroche/9798895650141How Tudor Sailors Survived a 7 Month Journey | Salt Pork Experiment:https://www.youtube.com/watch?v=2tWQpJ8kR5UMusic by Pavlos Kapralos.love,ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 delicious and strange recipes from the south west corner of England!ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 is the history of it in Greece?And most importantly how can you cook with it?Let's find out on this bonus episode plus three recipes with peaches!Enjoy!ThomCheck the blossoming peaches here:https://www.travel.gr/experiences/paramythenio-skiniko-monadiko-stin-el/ Spicy Peach Chutney from Veria:https://www.instagram.com/agkathas_farm?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 philosophers of the ancient world, from Hippocrates to Galen and Oreibasius to Haly Abbas in Islamic Persia all obsessed and thought about the connection of diet and healthy body.The notion of humours and the idea that disease was related to some imbalance of them was only one of many theories in antiquity- some of which, completely ignored them. For Galen though the definitive theory was that articulated in the Hippocratic Nature Of Man. The nature of Man was made up of blood, phlegm, yellow bile and black bile, and it was through these that the body felt pain and maintained health. If their balance was unevenly disturbed the body experienced disease.To find out more, listen to the episode!The music on this episode was written and performed by the incredible Pavlos Kapralos.Find out more here: https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1AEnjoy,Thom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 released in the next week or so. Just a little patience my darlings! Music by Pavlos KapralosLove and GarumThe Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 ingredients and style. But one dish stands out for me that also send me to a couple of rabbit holes:Oven roasted Guinea Fowl in a tomato sauce and cheese.Enjoy today's recipe!xThom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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/17049/9781909248335Patrick Rance the famous chronicler of British Cheese:https://en.wikipedia.org/wiki/Patrick_Rancehttps://archive.org/details/greatbritishchee0000rancDerby Dale Pie Dish:https://www.atlasobscura.com/places/denby-dale-pie-tin-flowerbedThe story of the humble Havercake – historic Yorkshire fayre:https://theyorkshiresociety.org/the-story-of-the-humble-havercake-historic-yorkshire-fayre/Whitby Kippers:https://www.thewhitbyguide.co.uk/whitby-kippers/https://www.yorkpress.co.uk/news/25017173.whitby-smokehouse-famous-customers-marks-150-years/Enjoy!Recommendations for the week:The Black Death's counter-intuitive effect: as human numbers fell, so did plant diversityhttps://insideecology.com/2026/03/07/the-black-deaths-counterintuitive-effect-as-human-numbers-fell-so-did-plant-diversity/Gone Medieval: A Complete History of Medieval Irelandhttps://podcasts.apple.com/gb/podcast/a-complete-history-of-medieval-ireland/id1564113746?i=1000756742956BBC The Food Programme: Is Food Processing the “missing Middle'?https://podcasts.apple.com/gb/podcast/is-food-processing-the-missing-middle/id342927791?i=1000756213923Music by Pavlos KarpalosLove and cheeseThe Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 derives from klephts, who were a group of Greek brigands or militiamen during the period of Ottoman rule over Greece between the fourteenth and nineteenth centuries. But how do you cook it? And did really thieves steal sheep and cooked them underground in the mountain hideouts?Listen and find out!Music by Miltos Boumis and Pavlos KapralosEnjoy!The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 products being cheaper and imports of cheap ingredients but also an uncertain climate.Here's the ones I'm touching on this episode:Alingo, Besaang, Buttog aka The Cordillera Native Black pig Darag Chicken of Panay IslandGumamela leavesInartem Balayang (Pickled Wild Banana)Kaong vinegarAsin tibuok sa Albur unbroken saltBudbud or Bamboo SaltTultul Artisanal Sea SaltHow the unbroken salt is made:This 'Dinosaur Egg' Is One Of The Rarest Salts In The World | Still Standing | Business Insider:https://www.youtube.com/watch?v=8aY9noX3XOsMy recommendation of the week links below:The Ancient Romans relied on a curious object to tell time: a sundial in the shape of an Italian ham;https://newsletter.blogs.wesleyan.edu/2017/01/20/parslowsundial/Rare Roman “pigs” found in Welsh farmTwo “exceptionally rare” Roman pig lead ingots dating back almost 2,000 years have been discovered on farmland in west Wales:https://www.heritagedaily.com/2026/02/rare-roman-pigs-found-in-welsh-farm/157123A is for Apple podcast: C is for Carbonado, Carrot, and Cabinet Pudding:https://podcasts.apple.com/gb/podcast/a-is-for-apple-an-encyclopaedia-of-food-drink/id1743840806?i=1000756719333Enjoy!Love,ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 ingredients and the original recipe from Apicius join me on Patreon here:https://www.patreon.com/posts/roasted-goat-kid-153951881?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator&utm_content=join_linkEnjoy!Music by Pavlos KapralosMuch love,Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 festival ushering Spring, and marking the new year is celebrated at around 20th or 21st of March. People in modern countries including Afghanistan, Azerbaijan, India, Iran, Iraq, Kyrgyzstan, Kazakhstan, Pakistan, Tajikistan, Turkey, Turkmenistan and Uzbekistan historically observe the Nowruz celebrations.Enjoy!LoveThe Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

HelloIt'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 thought i'll share with you the best bits, edited down with all the lovely fun facts and delicious recipes of the vast, fascinating period.And of course I want to dedicate this episode to all Iranian people who are suffering at this horrible time, under unimaginable conditions.In memoriam of the lovely Daniel Newman. 1963- 7th March 2026.Love,Thom{The music on this episode is titled nihavend pesrev and is probably by a Greek composer of Ottoman era named Πετράκης (Tiryaki) (1543; - 1600)He was an important Rum composer and musician in the Ottoman empire of the 16th century. He lived in the Istanbul and participated in a dervish order, having the nickname, Tiryaki (theriaklis).Lived probably between 1543 and 1600, and attributed approximately 10 compositions.In some sources mention the Great Petrakis (Petraki I Kebir), but is more likely to relate to Peter the Peloponnesian later. Petros Peloponnesios or Peter the Lampadarios (c. 1735 – 1778). He was a cantor, composer and teacher of Byzantine and Ottoman music. He served as second domestikos (ecclesiastic official of the Byzantine Empire and later part of the Orthodox Church in Constantinople, present day Istanbul) between his arrival about 1764 until the death of Ioannes Trapezountios, and it is assumed that he became lampadarios (leader of the left choir) between 1770 and 1778 at the Great Church of Constantinople, after Daniel the Protopsaltes became Archon Protopsaltes.}Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 Watercress Queen:https://comfortablyhungry.substack.com/p/s4e7-the-watercress-queenRe-creating the complex cuisine of prehistoric Europeans:https://arstechnica.com/science/2026/03/recreating-the-complex-cuisine-of-prehistoric-europeans/Gourmet magazine:https://gourmetmagazine.net/Cuisines of Odesa: recipes and stories from Ukraine's historic cityhttps://www.foxlanebooks.co.uk/product-page/cuisines-of-odesaLove,ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 her research all these years about Garum and Silphium two of the most well known but equally misunderstood ingredients of the ancient Greek and Roman table. Overall in my opinion and Sam's opinion the food was tasty and the audience/guests all seem to enjoy it and those who had a negative opinion about ancient food have changed their minds! From a room of 50 or so attendees I think only three or so weren't keen in the tastes of the food.Anyway it was fascinating and I hope I'll get the chance to interview Sally for this podcast soon!Love & GarumThe Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!This is part two of my conversation with the fantastic Anna Ansari about her book "Silk Roads" and the food of Central Asia.From Baku to Beijing!Origins, trade routes, influences, and what is the connecting thread behind it all?Plus a lot of personal stories, especially with melon! Personal dramas of melon!Find out more, here!You can buy Anna's book from my affiliate link at bookshop.org:https://uk.bookshop.org/a/17049/9780241694374Enjoy!Thom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!Your recipe of the week on a Saturday is out!Thessaly. The flat and fertile land of Central Greece, famed since ancient times for their horses and cavalry that provided the strategic support for Alexander The Great's campaign on his conquest of the Persian Empire.Our task today -and recipe from the region- will be a lot easier than conquering a continent and subduing the world's mightiest empire! We just need to cook this delicious dish and eat it with family or friends.Let's find out how to make it, and the ingredients!Bon Appetit! Music by Miltos BoumisEnjoy,Thom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Melons. Spinach. Sheep tail fat.Spices. Bazaars. Enough tales to tantalise even the most incurious mind!Hello my curious archaeogastronomers!A new episode is here for your enjoyment!This time I have the great honour to have the fantastic Anna Ansari as my guest.We talk all about food, history and cultures of the cultures in Central Asia aka "Silk Roads" and her own personal story.I hope you'll enjoy this fantastic epic adventure!You can find Anna here on her website:https://www.annaansari.com/aboutAnd Instagram:https://www.instagram.com/thisplacetastesdelicious/?hl=enand buy her book here:https://www.waterstones.com/book/silk-roads/anna-ansari/9780241694374Lots of loveThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!Today's recipe on a Saturday is Salt Cod Dolmades with tomatoey avgolemono (egg lemon) sauce:A Delicious Peloponnesian recipe for the winter times.In the interior of the Peloponnese, where fresh fish was rare dried fish such as cod became staple.Enjoy!Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello my curious archaeogastronomers!A brand new episode is out, and it's all about the long history of fermented dairy foodstuffs from the vast regions of Central Asia.Fermented dairy products from Central Asia have been to space! Resilient and nutritious, and good for the bronze age and the space age, are truly interstellar travelers of our civilization! We all know yoghurt and kefir but have you heard of kumis, chortan, gooroot?For this reason I 've employed the expertise and knowledge of Dr Simi Rezai Ghassemi, to tell me all about the amazing, uknown, and life giving fermented dairy products of Central Asia countries, from Azerbaijan, to Iran, all the way to Mongolian steppe! The 4000 year old mummified remains of a woman known as "The Beauty of Xiaohe" have fermented dairy (kefir? cheese?) as necklace. A seemingly unbroken tradition of drying and preserving dairy for the long harsh environments of Central Asia since time immemorial...So who indeed invented the first kefir? This side of Caucasus or the desserts of China? All the above and much more on today's episode!More about the mummies found in Tarim Basin:https://www.penn.museum/sites/expedition/ancient-mummies-of-the-tarim-basin/Find out more about Dr Simi below:Web: https://simiskitchenblog.wordpress.comSubstack: https://srezaighassemi.substack.comIntagram: https://www.instagram.com/simiskitchen/Equinox: https://equinoxpub.com/projects/fermented-dairy-of-central-asiaAnyway enjoy our fascinating chat here!Love,Thom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!New recipe of the week is out!This one is called "Fasolakia Yahni" and it's a classic of the "lathera" family of dishes, usually vegetarian. The name means "oily" aka cooked in lots of great Greek extra virgin olive oil! With music from Miltos Boumis.Enjoy!LoveThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!Brand new episode is out and I'm excited about it!World fermentation day was on February 1st, just three days ago.And what better way to celebrate with two amazing inventions of humankind?Is miso the most astounding transformation in the world of fermentation?From ancient Chinese meat and fish based pastes to Buddihst monks taking the craft to Japan the story of Miso and Soy Sauce has a long long at least three thousand year old history!Ok, enjoy today's episode!Some links:Excellent traditional soy sauce maker:https://kaneyoshi.co/english/Kioke Shoyu Brewers Revival Youtube channel:https://www.youtube.com/watch?v=K72eethJuU8&list=PLkakkeid1iaj55xr57PzNV-w7uKDLE-Eb&index=1https://kioke.jp/en4-brewersMy links/ recommendations for the week:Aubergines Braised With Trahana | My Greek Table with Diane Kochilas:https://www.youtube.com/watch?v=N5ni0hu7UDQGreek Farms | Apaki & Syglino: Taste Greece's Tradition:https://www.youtube.com/watch?v=dinXaNT2LlMHow Extra-Virgin Olive Oil Is Made In Greece | Regional Eats | Food Insider:https://www.youtube.com/watch?v=l4GrYUUcQG0Sources:https://archive.org/details/bookofmisosavory0000shur_j6b4/page/20/mode/2uphttps://www.theguardian.com/world/2025/may/21/without-time-there-is-no-flavour-a-south-korean-grand-master-on-the-art-of-the-perfect-soy-sauceThe Noma Guide to Fermentation: Rene Redzepi & David ZilberEnjoy!ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!What happened in Paris in 1669 that ushered the fashion of Coffee in France?What's the popular myth of the introduction of coffee in Europe and the cafe culture that has to do with the siege of Vienna?And how an Ethiopian goat herd named Kaldi is credited with the discovery of coffee?All this and more, exploring the long history of coffee and it's myths from the Cloud forests of Ethiopian highlands to the deserts of Arabia and beyond on this episode!Enjoy! Sources and Credits for this episode:Books:-A people's history of coffee and cafés by Biderman, Bob-The devil's cup : coffee, the driving force in history by Allen, Stewart Leehttps://insidearabia.com/coffee-the-lost-treasure-of-yemen/ And podcasts that deal with the subject in much more detail:A History of Coffee:https://www.spreaker.com/user/filterstories/episode-1-draft-8-ahoc-channelOriginal Music by Pavlos Kapralos & Miltos BoumisMotion Array Music:-UNCOVERING THE TRUTH A Rhian Talisein Sheehan Karl Solve Steven-Ashot Danielyan - Above The Long Desert- Arabia- Spirit of Oman-EMilarMusic&Audio_Shattered_StoneThat's it!Now go and listen to the episode!Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!New recipe of the week for you! Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello my curious archaeogastronomers!New episode is out for your delight!An interview with food writer Cathy Erway about the foodways and dishes from the beautiful island of Taiwan!Recommendations for the week:The Library of Ancient Wisdom by Selena Wisnomhttps://www.penguin.co.uk/books/443027/the-library-of-ancient-wisdom-by-wisnom-selena/9780241519639The Ottoman History Podcast:https://www.ottomanhistorypodcast.com/The Hungry Historians podcast:https://open.spotify.com/show/2dd70WM8rXd2rMKepkbjwuEnjoy!LoveThom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!Your recipe of the week on a Saturday is out! And what better dish than a Greek Sunday favourite?Izmir, Smyrni or Smyrna:One city, three names, a shared history of three thousand years! Being “born” in such a place, in the crossroads of trade, our recipe for “Soutzoukakia Smyrneika” or Izmir kofte encompasses spices valuable for trade and meat and ideas from East and West. And thus making a syncretic dish, delicious, luxurious and celebratory.Enjoy!ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!Rhodes is a rich history island with a lush landscape and an illustrious past.After the fall of Acre in 1291 CE, the Knights Hospitaller last stronghold in the East Med for the next two centuries was the island of Rhodes.Rhodes is the biggest island of the Dodecanese complex, and place of trade in the eastern Mediterranean for more than three thousand years!What is 'Souma', and 'Melekounia'? And how do the Rhodians use cyclamen in their cooking?Let's find out about here food here!Enjoy!ThomThe Delicious Legacy PodcastSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!Happy weekend.Here's our recipe of the week;A Christmas pork stew from the island of Lesvos! I cannot quite shake away the Christmas feeling...! Enjoy!The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! New episode for all my hungry archaeogastronomers!In Act 2, Scene 2 of the Merry Wives of Windsor Frank Ford says:‘I will rather trust a Fleming with my butter, Parson Hugh the Welshman with my cheese, an Irishman with my aqua-vitae bottle, or a thief to walk my ambling gelding, than my wife with herself.'Why do certain nationalities have close associations with certain foods? And what does this tell us about early modern English attitudes to foreigners? Was this something common across all strata of society?One of the ways to explore these attitudes is to look at how foreigners are represented in plays particularly when it comes to food. I spoke to food historian and fellow podcaster Sam Bilton about this. Sam has recently released a cookbook called Much Ado About Cooking which looks at the food references in Shakespeare's play.On this episode then the above questions and a lot more regarding kitchen technology and implements of the time, measurements and terminology in the 16th Century, best recipes and dishes are answered. So join us onto another adventure through food and history!Enjoy!The Delicious LegacyRecommendations of the week:The UK Will Soon Be Home To The Largest Oyster Reef In Europe – As Four Million Oysters Are Being Dropped Into The North Sea As Part Of A Restoration Project To Help Restore Marine Ecosystems And Clean Water:https://secretldn.com/uk-home-to-largest-oyster-reef-in-europe-norfolk-coast-restoration-project/#google_vignetteThe importance of being malted: making malt and malt sugars from cereals in the Palaeolithic. https://merryn.dineley.com/2025/12/the-importance-of-being-malted-making.html?m=1The Meaning of Borsch:https://open.spotify.com/episode/1ne63nGnDvTYgT2OFiayzf?si=c0b1449fe848458bLoveThom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!Your recipe of the week is out!Recommendations of the week:Sarcophagus found at Church of St. Nicholas could be the tomb of “Santa Claus”:https://www.heritagedaily.com/2024/12/sarcophagus-found-at-church-of-st-nicholas-could-be-the-tomb-of-santa-claus/154084Roman occupation of Britain damaged the population's health:https://www.newscientist.com/article/2508181-roman-occupation-of-britain-damaged-the-populations-health/On contrarian history:https://going-medieval.com/2025/11/25/on-contrarian-history/Enjoy!Much Love and Happy New Year to all!The Delicious Legacy PodcastSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!Happy Christmas!Here's your recipe of the week this time from the beautiful Dodecanese island of Kalymnos!Enjoy!With music from Miltos BoumisLoveThom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello my curious archeaogastronomers!Who were the first beer makers? Why did they even made beer in the first place? Can we even find a Civilization to be the clear winner in this "race"? What's the word for beer in ancient Sumerian?What role the priests and kings plaid in this? Who even drunk beer in the ancient Mesopotamian world? All this and many more questions were buzzing through my mind.On today's episode I have as a guest the author of the book In The Land of Ninkasi: A History of Beer in Ancient Mesopotamia, Tate Paulette.Tate's book has recently won two awards:Felicia A. Holton Book Award, Archaeological Institute of AmericaThis award is given annually to a writer or writers who, through a major work of non-fiction, represents the importance and excitement of archaeology to the general public. The work should have broad public appeal and be written for an adult lay audience in a clear and engaging style. It should convey the excitement of archaeological discovery accurately and responsibly. It should be well-researched and provide new insight for the general public. https://www.archaeological.org/2026-aia-awards-spotlight-felicia-a-holton-book-award/And he also won the Nancy Lapp Popular Book Award, American Society of Overseas Research:This award is presented to the author/editor of a book published in the last two years that offers a new synthesis of archaeological or textual evidence from the Ancient Near East and Eastern Mediterranean intended to reach an audience of scholars as well as students and the broader public.https://www.asor.org/about-asor/honors-awards/previous-award-recipients/Alright! Time for my delightful and interesting I hope recommendations for this week are the following:Disco scallops:Here's a link:https://www.discoscallops.co.uk/A Spirit Never to Betray” before tequila and mescal there was another: David Lauer investigates the fate of a spiky ancient desert plant called sotol, and its alliance with generations of artisans who distil a fiery spirit from its heart.https://dark-mountain.net/a-spirit-never-to-betray/And finally the website https://www.ukrainer.netA community and organisation that has been researching Ukraine and the Ukrainian context since 2016, telling stories to Ukrainian audiences and broadcasting them to the world in dozens of languages.xEnjoy!Photo credits : Book Tate Paulette, Cuneiform Tablets Justin Kase Conder, Portrait Kathryn GrossmanThom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!Every Saturday in The Delicious Legacy podcast your freshest "stocking filler" recipe of the week is out!This time I'm travelling to the delightful island of Ikaria in the Western Aegean sea!With a simple one pot veg recipe!If you want to know more about Ikaria, read my Patreon post here:https://www.patreon.com/posts/ikaria-island-of-115744979Music by Milts BoumisLove,The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!New episode is out now for you my delightful Patreon backers! Out early and ad-free!Why England and by extension all of UK is so allotment "obsessed" ? What does it all mean?Firstly, what is an allotment? When did it all started?As someone who moved in UK many years ago, seeing this lovely spaces in cities filled me with a sense of serenity, and an air of quaint old school happiness lets say, they evoked something romantic and from long lost era. Of course over the years I learned a lot about why these exist; what purpose and role fulfil in the society and the soul of the nation.Who has one, who are they owned and maintained by, and crucially why people still insist having? What is the source of their popularity?Importantly, can one person/family feed themselves with produce from an allotment? Is there any point on doing so?Anyway I hope you'll enjoy my little potted allotment history here alongside with the interview with author and gardener Kathy Slack and nature conservationist, environmentalist and wildlife presenter Dr Sean McCormack!Kathy's Substack and Insta:https://kathyslack.substack.com/https://www.instagram.com/gluts_gluttony/Sean's media:https://drseanmccormack.com/https://www.instagram.com/thatvetsean/Get his lovely children's book about rewildinghttps://www.thegreatbritishbookshop.co.uk/products/beaver-believerspos=1&sid=f9e160ecd&_ss=rLinks about allotments and London's city farms and gardens:Calthorpe Community Garden:https://www.calthorpecommunitygarden.org.uk/about-usSitopia Farmhttps://sitopiafarm.com/pages/about-our-farmCommunity veg boxes:https://growingcommunities.org/Love,The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!This is another episode in Greek, my little parallel series of getting some episodes out for Greek audienceThis time I thought I'll release a part of my conversation with my grandmother- my yiayia- my father's mother.From the mountainous north west Greece, her childhood up in the villages, where bandits and others where making life hard in the 1920's. Only a few years earlier this part of Greece was part of the Ottoman Empire.A fascinating story of a troubled period for Greece, her story takes us from the 1920's to the end of WW2.I recorded this about 17 years ago! It was 2009. EnjoyThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!Your recipe of the week is here!Everyday saturday in The Delicious Legacy podcastEnjoy!ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! Christmas is approaching! Time for some recipes to inspire you in your Christmas cooking! (If you do cook of course! Otherwise, psssss, pass it on to your spouse!) It's also the time the ‘Kalikanzaroi' (goblins that live underground all year according to Greek folklore) are coming up to Earth to annoy humans. How do you distract them? What foods do they like? So I've got a little treat for you, my curious and greedy gastronomers! On this episode of The Delicious Legacy podcast, we are going to Greece, so aside from melomakarona, stuffed chicken with rice and chestnuts, or roast piglet, what else do we Greeks ate at Christmas past? What was on the festive table in Epirus, Crete, Mani, Thrace, or even Kastelorizo? Let's re-discover some of the older, regional, and nearly extinct dishes for all corners of the Hellenic world! What is "Patoudo"? What about the dish called 'baby Jesus's "swaddling clothes"? And "babo"? What is the dish called "Gold" from the remotest Greek island to the East? These and much more on today's episode!Listen now -on all platforms that you get your podcasts from- and share with friends, family, colleagues, and rate and review! Enjoy! x The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!On this classic episode from the archives of The Delicious Legacy I decided to include some ten minute of extra content from my interview with Farrell and I have remastered the audio as it was a bit dodgy the last time round. Hope it's more pleasant and easier to listen now!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 spoke online- but mostly researching in Pompeii, Herculaneum and Ostia about ancient Greco-Roman breadways.More info on bread from Pompeii by Farrell Monaco:https://www.bbc.com/travel/article/20230629-adoreum-the-newly-discovered-flatbread-fresco-of-pompeiihttps://www.bbc.com/travel/article/20230406-arculata-the-bread-that-survived-pompeiiApuleius and The Golden Ass:https://en.wikipedia.org/wiki/The_Golden_AssEtruscan Tarquinian Tombs:https://tarquiniaturismo.com/tomb-of-the-triclinium/?lang=en Farrell's website and blog:https://tavolamediterranea.com/Music by Pavlos KapralosEnjoy!Thom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! New episode is out and I couldn't be more excited about it!I've interviewed cookbook author Emiko Davies about her latest book "The Japanese Pantry" which came out in October this year.Emiko shares stories of her travels off the beaten track to meet the makers and pay homage to ancient traditions that have been around for centuries. Ingredients, dishes and recipes that are lost in the mists of time, and rare foods that might be lost forever!How do you make sake and rice vinegar? What are the sake lees and how do we use it? What is the rare delicacy of Yubeshi?We will explore the key ingredients of Japanese cuisine and on top of this, we will take a deep dive some unknown ingredients and dishes from all over the Japanese archipelago.You can follow the pensioner, mountain tea farmers who farmed at 1000 feet above sea level deep inside a forest, on Instagram at @nakaichamuraiEnjoy!Thom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!This episode is in Greek and it's the translation of the episode I recorded a couple of months ago with the food writer Olia Hercules about Ukrainian Food and Culture! The original episode can be found here: https://shows.acast.com/the-delicious-legacy/episodes/ukrainian-food-culture-with-olia-herculesΓεια σας! Το σημερινό επεισόδιο είναι μια συνέντευξη με την Ουκρανη συγγραφέα και σεφ Ολια Χερκουλες, που θα μας πει για την παραδοσιακή κουζίνα της Ουκρανίας, και τα φαγητά αλλά και τιε επιρροές από τους γείτονες λαούς μέσα στον χρόνο.Μιλήσαμε επί της ευκαιρίας του καινούργιου της βιβλίου, με τίτλο Strong Roots: "Μια Ουκρανική Οικογένεια Ιστορία δια μέσου πολέμου, εξορίας και ελπίδας"Μπορείτε να βρείτε αυτό αλλά και όλα τα βιβλία της εδώ: https://oliahercules.com/booksΕυχαριστώ για την ακρόαση. Μέχρι την επόμενη φορά, ας είμαστε δυνατοί γεροί και γεμάτη κουράγιο και ελπίδα.Η μουσική είναι του Παύλου ΚαπράλουΜε εκτίμηση,The Delicious LegacyThom NtinasSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!A newly updated episode about Silphium! Or Asafoeitida? I was inspired by History Hit's newly released documentary with Dan Snow called Ancient Adventures: Libya where the team went to explore extraordinary Greek and Roman sites, centred around one of the greatest cities of the ancient world, Cyrene.So I thought it is time to talk again with more updates about silphium and with recipes and tasting by me here!What do we know of the ancient silphium? What do the authors say it tastes? And when was the last time that it was mentioned in texts?Plus the relationship with it's eastern cousin asafoetida and its use in Indian cuisine!Enjoy!With the voice over by Mark Knightand music by Pavlos KapralosLove,Thom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!This episode is in Greek language for Greek audience!It was released on Wednesday in English for the rest of you!Καλημερα!Το καινουργιο επεισοδιο, της εκπομπης μας, στα Ελληνικα για το κοινο στην Ελλαδα!Προβάλλουμε λοιπόν, δίνουμε για λίγο τα φώτα της δημοσιότητας στους Έλληνες Σεφ του εξωτερικού!Να δουμε την εμπειρια τους και την σχεση τους με το Ελληνικο φαγητο και πως εξελίσσεται εκτος Ελλαδος! Τι επιρροές φερνουν στα πιάτα και ποια η ανταποκριση των κατοικων της καθε χωρας στην Ελληνικη κουζινα?Ακουστε λοιπον το πρωτο επεισοδιο της σειρας μας στα Ελληνικα!ΘωμάςThe Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!New episode of the podcast is out. This is part of a little bonus season I'll be occasionally releasing; in between the regular episodes of the podcast!Here we will be talking with Greek chefs abroad,-that's outside Greece- who cook, work and live in different places, and promote the Greek cuisine in their own way.What are their dreams? How's Greek food perceived outside Greece in their perspective countries, and do they feel as ambassadors for Greece and her gastronomy?What are the most embarrassing aspects of Greek food abroad? And how is the national cuisine in the places that they live? Who does what best?Today for the first episode of this series I' m chatting to chef Aino Mavrogiannaki; a Greek-Finnish chef who lives and works in Helsinki, but who's is from Crete as well, and grew in New York too!Let's find out!Love,ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello my curious archaeogastronomers!This week's subject is a little bit darker than normal.My reason for doing an episode is that this time of the year, specifically near 28th of October, is that is when traditionally in Greece the commemoration and celebration of liberation from Nazis occupation is celebrated. I wanted to examine the role of the famine in the modern Greek psyche a little.World War 2 was brutal for the Greek people; Greece as country suffered under the triple occupation of Nazi Germany, Fascist Italy and Bulgaria.Roughly 10% of the pre war population perished. A civil war that lasted 4 years ensued after liberation in 1994. Greece lay in ruins. Whoever could, in the 50's immigrated in USA, Australia and Germany to find a better luck.The after effects of the devastation and the great famine of WW2 were felt till recently. The grandmas talk about it, it has passed in the language and in the way people saw food in the subsequent decades.Listen to BBC's Witness History short episode:https://www.bbc.co.uk/sounds/play/w3ct3c59Recommended reading:Famine and death in occupied Greece, 1941-1944: By Violetta Hionidou · 2006The German Occupation Recipes:https://metabook.gr/books/oi-sintaghes-tis-katokhis-natalia-samara-gkaitlikh-20132Much Love,Thom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.