The Delicious Legacy

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 the nation as a whole. The balance in South America was and still is more precarious in what it means for the people to have control of the means and distribution of their sustenance. What is the national food that needs to be seen to be abundant to all strata of the society?For that reason I enlisted the ever knowledgable Dr Alessandra Pino to explain this to me while eating some arepas, the national dish of her homeland of Venezuela!Dr. Alessandra Pino is an expert in the intersections of the Gothic, food, and cultural memory. Born in Hampstead, London, to an Italian mother and a Venezuelan father, she grew up across several countries. She spent nearly a decade working with a Michelin-starred chef. Her research and publications cover topics such as food, cultural memory, the supernatural and the Gothic. She regularly contributes to Haunted Magazine and is the co-author of A Gothic Cookbook, which explores food themes and motifs in classic and contemporary Gothic novels from the 19th century to the present day. She is the writer, producer, and co-host of A is for Apple Podcast, which investigates the history of food, and Fear Feasts, a podcast that analyses the horror genre through the lens of food. She lectures at RomancingtheGothic.com and is a member of the Guild of Food Writers. For more information, visit Alessandra's website: www.alessandrapino.com A Gothic Cookbook is out now! UK order: Unbound websiteUS order: Andrews Mcmeel Publishing PodcastsListen to Fear Feasts hereListen to A is for Apple here Upcoming publications Palgrave Handbook of Literary Memory StudiesEnjoy!The Delicious Legacy

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-flavoursLove,The Delicious Legacy

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. https://www.youtube.com/@claudia-romeoDr Eleanor Janega's and Matt Lewis's History Hit’s Gone Medieval, their episode Gone Medieval Goes Wassailing! https://open.spotify.com/episode/7DdRLwR5CqlyS5mmdrykKw?si=3714e6ee9db1495bAnd finally the book by Moudhy Al-Rahid titled Between Two Rivers: Ancient Mesopotamia and the Birth of History scheduled for release in February 20th: https://www.waterstones.com/book/between-two-rivers/moudhy-al-rashid/9781529392128Enjoy,The Delicious Legacy

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 foods, the drinks, the dishes and the ingredients of the rich and tasty Ottoman cuisine!Friday will be the release of Part Two so stay tuned!This week's recommendations include Sam Bilton's podcast Comfortably Hungry new episode Soy, The book by author Rachel Laudan Cuisine and Empire: Cooking in World History:https://www.amazon.com/Cuisine-Empire-Cooking-History-California/dp/0520286316And Jenny Linford's news that she has three books about food out this Spring! Hurray!More here: https://jennylinford.co.uk/For an updated reading listing, selected bibliography and source for this episodes, join me on Patreon:www.patreon.com/thedeliciouslegacy Love,The Delicious Legacy

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 intimate than I thought it would be although it doesn't feel like it should be! A strange sensation not sure how to describing exactly.My friends and family of course know about this so it's not that weird to share it with the wider world!In any case I hope you'll enjoy this and see you again next week, for a proper epic archaeogastronomical adventure!Please join me on Patreon, or BlueSky, the rest, well I'm trying to quit twitter, instagram and facebook so...!Have a great weekend!xThe Delicious Legacy

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 BrownEnjoy!The Delicious Legacy

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 these Isles since early medieval times.They are everywhere and ever evolving in nature.On today's episode I have invited the esteemed buildings archaeologist James Wright to explain a little bit behind the myths, mysteries and misunderstandings about the institution that is the British Pub!How did you order and got served your beer in the 17th century pub? And what's a "buttery hatch"?What are some of the most prevalent myths about the oldest pub in England? Why these stories keep persisting?How did the pub started in the Medieval period and how does it differ to the pub we know today?These and many more subjects you'll find on today's episode all about the history of our beloved pubs!You can find more about James's work here:https://triskeleheritage.triskelepublishing.com/blogs/In search of Britain’s oldest pubhttps://www.historyextra.com/period/general-history/britain-england-oldest-pub-where-how-identify/You can purchase his book here:https://www.waterstones.com/book/historic-building-mythbusting/james-wright/9781803994475Love,The Delicious Legacy

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 Pinotalking to me about their favourite historic Christmas recipe!What do they like preparing, eating and sharing with friends and family and why?Let's find out here!Plus, I'm in the kitchen, preparing a bunch of traditional Christmassy things! English such as Christmas Pudding, mince pies, and Smoking Bishop and the famous Greek melomakarona of my childhood!Have a lovely time off, with health and happiness for all your families and loved ones!Listen to Sam's Comfortably Hungry Podcast here: https://open.spotify.com/show/3iSZMea3TBwMx1tZ1c9rN7?si=f2b5705dd1b14b12To listen to Neil Buttery's podcast, go here: https://open.spotify.com/show/5dJzPk1ux4b4o8Q9s2L7m6?si=4dd7111b1dde40acAnd for Ali's podcast go here: https://open.spotify.com/show/5IV7dms3DLxrVF81zj6ZRY?si=5c63b4da75174237Much love as always,Thom

"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 archaeogastronomical adventure!Christmas time in nearly upon us! And what better way to start the celebrations, other than an episode about the Christmas food traditions of the Tudor era?We are not quite in modern times yet, we are short of out of the Medieval time, the world is expanding with Europeans travelling East- West and South all over the Atlantic in the Americas and bringing back strange new foods!So what did the English eat then and how the common folk and aristocracy celebrated during these troublesome times?For this reason I invited back Tudor food expert Brigitte Webster to tell us all about the food of the Tudor Christmas Table!You can get Brigitte's fantastic book here:https://www.amazon.co.uk/Eating-Tudors-Recipes-Brigitte-Webster/dp/1399092596Enjoy!The Delicious Legacy