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 agropastoral debate in context: the relationship between the consumption and management of animals at Azoria on Crete\" I wanted to share this conversation I had with Flint about the food in Ancient Greece. What do we know? What does the archaeological evidence tells us that is the same, similar or diverges, from the literary sources that survived the passage of time?
What animals were eaten in ancient Greece? How did the ancient Greeks prepared them? And what was the difference between home cooking and sacrificial, professional butchering and cooking for public feasts? How were the poor and the elite different in their eating habits, and how was the food cooked at home and in mobile situations? What does the isotope analysis of teeth and bones tells us about the climate through a millennia of ancient greek history, and how that affected the agropastoralism and transhumanism? When were the first chickens eaten in the Greek context?
All the above and a lot more are discussed in our conversation with the fantastic Flint Dibble!
The write up about Flint's article can be found here:
A goat’s tooth may have solved a 100‑year debate about ancient Greek farming
The article:
https://link.springer.com/article/10.1007/s12520-026-02512-7
Flint's YouTube channel:
Music by Pavlos Kapralos
Enjoy!
Thom & The Delicious Legacy Podcast
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