The Delicious Legacy

Hello!How did the ancient Greeks and Romans ate turnip? And what was the position of this vegetable at the dinner table? How important was it?And what the heck is a skirret, how do you cook it and why did we stop cultivating it on a large scale?All this and more on this weeks episode!This week's recommendations areA is For Apple Podcast:https://podcasts.apple.com/gb/podcast/s2e2-b-is-for-buttery-bistro-bournville/id1743840806?i=1000691341726Kentwell medieval gardenshttps://www.kentwell.co.uk/Charlie Taverner Street Foodhttps://charlietaverner.com/street-food/Chiara Vigo: The last woman who makes sea silk:https://www.bbc.co.uk/news/magazine-33691781Music on this episode by Pavlos Kapralos and Miltos BoumisEnjoy!Much love,Thom

Hello my lovely archaeogastronomers!A new episode is out!"Aedepsus in Euboea, where the baths are, is a place by nature every way fitted for free and gentle pleasures, and withal so beautified with stately edifices and dining rooms, that one would take it for no other than the common place of repast for all Greece. Here, though the 'earth and air yield plenty of creatures for the service of men, the sea no less furnisheth the table with variety of dishes, nourishing a store of delicious fish in its deep and clear waters."So Plutarch tells us in his book, Moralia.How much fish did the ancient Greeks eat? Was it popular? Expensive? What are the surviving recipes?Let's explore on this episode the story of fish eating in the ancient Greek World!Music by Pavlos KapralosLove,Thom & The Delicious Legacy podcast

Hello!A brand new episode for your delight!How does one deconstruct a meal to it's historical components? What is the truth behind the myths of a dish, the stories we tell about its origins, and how interconnected is the world's history with the cuisines, the spices, the ingredients we use on each country of ours?On this episode I interviewed Andreas Viestad, about his book "Dinner in Rome- A History of The World in One Meal". A meal in a restaurant in Rome, can provide all the inspiration that one needs to travel though millennia of human history and across the oceans in search for the ingredients that constitute the meal.Andreas Viestad's book is out now from Reaktion books and you can get it here:https://reaktionbooks.co.uk/work/dinner-in-romeIf you want access to the bonus bits of this episode, please join me on Patreon! www.patreon.com/thedeliciouslegacyMuch love,The Delicious Legacy

Hello!New week, new episode for you!We are soon approaching the period that is in Greek Orthodox (and not only) Church the Big Lent! Forty days of fasting before the Holy Week (more and severe fasting here!) and Easter Sunday.The abstinence of meat and dairy products it's something that the first monks practised; some of them for many years. Slowly, gradually these solemn personal "traditions" of how to step closer to God, Jesus, or saintliness, passed down to the canon of the Church and many monasteries all over the Christian world followed some sort of fasting rules throughout the year. Some with more rigour and fanatical devotion to meagre portions of food than others. So the question I had all this time in my mind was "what did the monks eat throughout the year and where they've found their produce?"Let's explore all this and more on today's episode!Also, this week's recommendations:"Localizing 4000 Years of Cultural History. Texts and Scripts from Elephantine Island in Egypt":https://elephantine.smb.museum/?lang=enWhy 5 Of The World's Priciest Salts And Spices Are So Expensivehttps://www.youtube.com/watch?v=60Myw4fYyBMAbundance London:https://abundancelondon.com/Enjoy!The Delicious Legacy

Hello my lovely archaeogastronomers!For this bonus episode I've interviewed the author and food historian Priscilla Mary Işın about her delightful book "Bountiful Empire - A History of Ottoman Cuisine" which is out now!I hope you'll enjoy our chat, trying to untangle the different strands of the origins of the Ottoman Cuisine through the centuries, and explore the myriad dishes, with vegetables, cheeses, sweets, and savoury.You should buy the book is so so good!https://reaktionbooks.co.uk/work/bountiful-empireFor bonus chat please go to my Patreon page.https://www.patreon.com/thedeliciouslegacyMuch love,Thom & 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