The Delicious Legacy

Hello my lovely archaeogastronomers!Today we'll explore the traditional Greek charcuterie, how is it made, what meat is used, and what continuation and connection has with the Byzantine and the ancient past.I grew up eating bacon, ham, salami (danish style, milano style) and not much in the more traditional local Greek charcuterie. We were never famed for it in our modern cuisine as one knows Greek salad, feta cheese, pastitsio, souvlaki, moussaka etc...I was curious: We don't do at all our unique preserved meats? And if so, why? And if it exists, why I don't know about it? I must taste it!What is "Syglino", "Apaki" or Pasturmas?Anyway let's find out of the unique smoked, salted, and matured meat preparations of Ionian Islands, of Peloponnese, Macedonia, Cyclades, Thrace and Crete!

Volcanoes...Ancient sacred rituals...Cheese matured at the bottom of wine barrels. Cheese steeped in olive oil for months. Today's adventure in the eastern Aegean islands of Greece, is an unusual one.The islands have their own unique, unusual and tasty cheeses that defy specific categorizations.Greece. Cheese.What can possibly else be said?Enjoy today's adventure!This weeks recommendations include:A YouTube lecture from Professor Tate Paulette:"Fermentation in Ancient Mesopotamia, Beer, Bread and More Beer":https://www.youtube.com/watch?v=nDva-HQmLUoAnd his book is out soon and it's called, "In the Land of Ninkasi: A History of Beer in Ancient Mesopotamia" , link to get it here:https://www.amazon.co.uk/Land-Ninkasi-History-Ancient-Mesopotamia/dp/0197682448/ref=sr_1_1?crid=3LACZB9Y4597H&dib=eyJ2IjoiMSJ9.D8RjokggtN32jESMm27WyQ.FotreWbyENYZGO3fXGoHZ7LODlxcIb5sEFoKLfMWR0M&dib_tag=se&keywords=In+the+Land+of+Ninkasi%3A+A+History+of+Beer+in+Ancient+Mesopotamia&nsdOptOutParam=true&qid=1730400252&s=books&sprefix=in+the+land+of+ninkasi+a+history+of+beer+in+ancient+mesopotamia+%2Cstripbooks%2C84&sr=1-1An interesting project to map ancient roads, shipwrecks on modern topographic maps:Putting human past on the MAPS:https://news.harvard.edu/gazette/story/2024/06/harvard-digital-atlas-plots-patterns-from-history-ancient-and-modern/Isaac Rangaswami Wooden City a newsletter about London.https://woodencity.substack.com/The Hollow and the Whole — Picking Apples at Nightingale Cider in Tenterden, Kenthttps://www.pelliclemag.com/home/2024/03/20/the-hollow-and-the-whole-nightingale-cider-katie-matherA Slice of Cheese podcast with Jenny Linford from FoodFM Radio.https://open.spotify.com/show/2weTJIKyG5XqQ04qFfwPUv?si=5b08742d7c5f4e6eThanks for listening and reading!LoveThe Delicious Legacy Podcast

From Neolithic hunter-gatherers, to ordering food via an app on our phone and getting delivered with our groceries the English Table went through an extraordinary travel.For access on the extra content subscribe on my Patreon page...Food writer legend. Award winning author. Editor at Penguin Publishing. The lady is extraordinary!Elizabeth David and Jane Grigson. Two names that might not resonate as much with today’s audience as they should, but significantly their food writing in the 60’s & 70’s created the genre that led to everyone from Delia Smith to Nigella Lawson today. They are perhaps the two most important cookbook authors and recipe writers (amongst many other things they did) of post-world war two Britain -and indeed very influential in the English speaking world-, in shaping how modern books about recipes and food are written; how the subject of food is seen as inclusive of many people from diverse backgrounds with the act of cooking and putting food on the table for a family and friends (regardless of social class or level of experience with cooking)Anyway find out more about her life, and her new book and English food here!The book is out on November the 4th: https://reaktionbooks.co.uk/work/the-english-tableMusic by Pavlos Kapralos:Much love,The Delicious Legacy

Hello!Fermented food is literally everywhere.Why do we love fermented foods so much? When did we start making them intentionally and crucially are they good for us?Today's special guest on the podcast is James Read, author of the book "Of Cabbages & Kimchi"James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest ‘living’ ferments – fermented foods that are neither cooked nor pasteurized – and places them under the microscope, before cooking with them in all their delicious versatility.From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution.So I went into his house yesterday and had a lovely chat about his favourite fermented foods. We also tried some lovely home-made kimchi, soy sauce and tepache drink the Mexican slightly sweet slightly sour fermented beverage!Find out more about James and order his book here: https://jamesreadwriter.com/He is also on Instagram as @jamesreadwritesEnjoy our conversation and if you have any questions or recommendations do let me know!The Delicious Legacy

Hello!Sushi and sashimi are now global sensations. But how sushi begun? The book Oishii reveal the deep history of sushi which began perhaps in China and mostly as a sour fermented food.On this episode i have the honour to have as a guest Professor Eric C Rath of the University of Kansas to explain to us the history of sushi in Japan and how it conquered the world!Our discussion is based of course on his 2021 book "Oishii: The History of Sushi" which is rather lovely and detailed and is out now by Reaktion Books.Enjoy!The Delicious Legacy

Hello!In any discussion of French cheese, it is impossible to avoid that exasperated question from President De Gaulle "how can you govern a country that has more than 246 varieties of cheese?"I'm Thom Ntinas and this is The Delicious Legacy Podcast!This week, continuing our adventure with Ned, we taste and explore through the cheeses some forgotten corners of France and French history for that matter.Mons cheesemonger for the best French cheese: https://mons-cheese.co.uk/Salers cheese from Auvergne: https://www.cheese.com/salers/José Bové, farm union leader from Larzac to MEP: https://www.youtube.com/watch?v=1riGwPStcPoPatrick Rance: https://www.bbc.co.uk/programmes/b013fm7gEnjoy!Book recommendation of the week is Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation(Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)and you can find it on Amazon etc.Podcast recommendation Sam Bilton's "Comfortably Hungry" podcast, new season, Dark Food is out now. You can listen here the first episode: https://open.spotify.com/episode/5K3H51ujWsu33S39vKb0E8?si=fa632f073ece4be2See you again next week!

Cheese: A story of place and people. How is that cheese is so universal, yet so unique from one little place to the next few miles down the road? Ned went for an adventure all over France to find an answer on "what is French Cheese?" and "why do we love it so much?" while looking for the most representative cheeses that tell this story.Along the way, he discovered many more extraordinary and surprising details about the history of the villages, cheesemakers and cheesemongers of France.How do some of them still clinging on, on their traditional ways? On mountaintops, through rainy autumns. harsh winters or spring and summer?What cheese and revolution have to tell us about the making of a nation?Ned's book is extraordinary, fascinating and full of individual powerful characters, as pungent and sophisticated at the same time as the cheeses that they create!Join us on the first part of the interview today, to find out the history of French Cheese, and it's survival through the industrial and technological revolutions until this day.Ned's book is out on Thursday 3rd of October and you can get it on all good bookshops, plus you can order it online:https://www.waterstones.com/book/a-cheesemongers-tour-de-france/ned-palmer/9781788166935Enjoy!Thom

Hello!Autumn! The weather's finally turning and it's time to prepare the pickles, preserves and chutneys with the abundance of summer harvest!But what did our ancestors do to prepare for the long cold, dark northern winter months ahead? How did they survive the scarce food resources of Europe's dormant nature?What traditions and superstitions persisted through the ages?What food was eaten in Michaelmas and Martinmas important celebrations of the autumn season?Let's find out on this week's episode!This weeks recommendations are:A Is for Apple Podcast with Neil Buttery, Sam Bilton and Alessandra Pino.https://open.spotify.com/show/4wpXiAoQUoFkeE0YgsT6qx?si=27666b362d434872Dr Alessandra Pinos new book, "A Gothic Cookbook"https://unbound.com/books/a-gothic-cookbookAnd Vittles which has a wealth of food related articles and restaurant reviews and recommendations:https://www.vittlesmagazine.comEnjoy!As ever, music by Pavlos Karpalos.