{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/5e0dcf0c36fdf5a65ebe67ad/68c08647c09bac3273f7ba66?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Part Two: A Compendium of Ancient Greek Food","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/5e0dcf0c36fdf5a65ebe67ad/1757448136504-46835929-c7fd-40a0-8587-a4d388520f33.jpeg?height=200","description":"<p>Hello!</p><p>Part two of a catalogue of ingredients that ancient Greeks around the Med ate, how they ate it and what can we learn from it today?</p><p><br></p><p>Recommendations for this week include:</p><p>Ruby Tandoh, in the New Yorker: <strong>Inside the World of “The Great British Bake Off”</strong></p><p><a href=\"https://www.newyorker.com/magazine/2025/09/01/inside-the-world-of-the-great-british-bake-off?utm_brand=tny&amp;utm_mailing=TNY_FoodScene_090625&amp;bxid=64ff2d52fff4462db5008e05&amp;cndid=&amp;hasha=a497a3041ea22b49ac020aa705c07fe1&amp;hashb=9070ee59934b5363ceb4666efcad5b0eff3581b1&amp;hashc=fb91fd7a11300ca6d1ccf6b3ca417c8cbe677ee45325b6d1e26ab60759584734&amp;esrc=subscribe-page&amp;mbid=mbid%3DCRMNYR012019\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.newyorker.com/magazine/2025/09/01/inside-the-world-of-the-great-british-bake-off?utm_brand=tny&amp;utm_mailing=TNY_FoodScene_090625&amp;bxid=64ff2d52fff4462db5008e05&amp;cndid=&amp;hasha=a497a3041ea22b49ac020aa705c07fe1&amp;hashb=9070ee59934b5363ceb4666efcad5b0eff3581b1&amp;hashc=fb91fd7a11300ca6d1ccf6b3ca417c8cbe677ee45325b6d1e26ab60759584734&amp;esrc=subscribe-page&amp;mbid=mbid%3DCRMNYR012019</a></p><p><br></p><p><strong>The Food That Made Us Human</strong></p><p><strong>A three part story on how biodiversity gave early humans in South Africa the tools to survive extinction.</strong></p><p><a href=\"https://newworlder.substack.com/p/the-food-that-made-us-human?r=tjeew&amp;triedRedirect=true\" rel=\"noopener noreferrer\" target=\"_blank\">https://newworlder.substack.com/p/the-food-that-made-us-human?r=tjeew&amp;triedRedirect=true</a></p><p><br></p><p><strong>An immovable feast? How Dalston fishmongers took on the City of London:</strong></p><p><a href=\"https://www.the-londoner.co.uk/an-immovable-feast-how-dalston-fishmongers-took-on-the-city-of-london/\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.the-londoner.co.uk/an-immovable-feast-how-dalston-fishmongers-took-on-the-city-of-london/</a></p><p><br></p><p><br></p><p>Enjoy!</p><p>x</p><p>Thom</p>","author_name":"The Delicious Legacy"}