The Delicious Legacy
The History of Olive Oil Pt2
"If you deconstruct Greece, you will in the end see an olive tree, a grape vine and a boat remain. That is with as much you reconstruct her." -Odyseas Elytis Greece's Nobel Prize winning poet.
Olive Oil tasting:
Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer. Olive oil tasters describe the positive attributes using the following terms:
• Fruity: Having pleasant spicy fruit flavours characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral. Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies by the variety of olive.
• Bitter: Creating a mostly pleasant acrid flavour sensation on the tongue.
• Pungent: Creating a peppery sensation in the mouth and throat.
The traditional palate cleanser between olive oils, is water, plain or sparkling, and slices of Granny Smith apple.
You may notice the smell of fresh-cut grass, cinnamon, tropical fruits or other aromas of ripe or green olive fruit. This is a good time to point out that the word “fruity” in olive oil can refer to vegetable notes, i.e. green olive fruit, as well as to ripe fruit notes. So think of artichokes, grass and herbs as “fruit” when you taste olive oils!
Music by Pavlos Kapralos
Voiceover recorded at Richard Bignell's studio, Area18 in North Acton.
Thom & The Delicious Legacy
View all episodes
29. Eating with the Tudors - An interview with food historian Brigitte Webster52:31What did the real people in Tudor England eat? From fruit pies to bean and bacon stews, what Tudors ate & drank varied greatly, and was subject to season and Galen's humoral theory...Poor and wealthy alike lived off the land, using ingredients based on their availability and seasonality.Let's find out more from our expert, historian Brigitte Webster. She truly lives and breaths Tudor, in her Tudor house in rural Norfolk where she grows her own fruit and vegetables in a truly authentic Tudor way. She rediscovers day in day out, how did the people back then grew their food in different seasons, plus how savvy with food waste they were! Nothing was wasted!Join Brigitte to find out what an authentic Tudor recipe looked like, from how it was worded to exactly what ingredients were used.You can get Briggite's book here:https://www.pen-and-sword.co.uk/Eating-with-the-Tudors-Hardback/p/23659And this is her Tudor house:https://www.tudorexperience.com/
28. A History of the World in Ten Dinners58:10What have I got for you?Only an exclusive interview with food historian Victoria Flexner and Chef Jay Reifel about their new book "A History of the World in Ten Dinners" which is going to be released on 19 of September.I was granted access to the preview copy and the opportunity to chat to the creators of the Supper Club "Edible History" about their new adventure writing this amazing book.A History of the World in Ten Dinners, is divided into ten chapters, starting in ancient Rome, working through 10th century Baghdad, the medieval Silk Road, Renaissance Italy, Tudor England, Al-Andalus, the Columbian Exchange, the Ethiopian Empire, Versailles all the way up to 19th century New York City. Each chapter weaves historical narrative with period recipes sourced from manuscripts, ancient culinary compendiums.Enjoy!Links to Jay's & Victoria's work and book:https://www.ediblehistorynyc.com/ https://www.vogue.com/article/what-did-feminist-icons-eat-for-dinner-mofad-edible-history https://www.rizzoliusa.com/book/9780847873456/ https://www.newyorker.com/culture/annals-of-gastronomy/an-actual-dinner-party-inspired-by-judy-chicagos-the-dinner-party Music by Pavlos Kapralos as usual!Thanks,The Delicious Legacy
27. Hawaiian Food- Islands of abundance in pre-European contact56:07Hello!First of all, my thoughts go to all wildfire victims, the world over. It seems that Europe and North America are burning all summer with no end in sight. It is heartbreaking to watch it on the news in real time. The deadly wildfires wept through Hawaii recently, and even though I had this episode researched and recorded for a few months, I kept thinking about the release last week, since the catastrophic wildfires in Maui swept through a whole town. I was in two mind releasing it but in the end the rich, beautiful gastronomic history and myths of these islands needed to be told and appreciated by as many people as possible. Hawaiian Pineapple: Sliced, Crushed or Grated. “Picked ripe, canned right”The kindly sun of the tropics, tempered by the trade winds of the pacific; the gentle rain that brings bloom and fruit to almost every inch of soil in Hawaii. The dew of morning and the mellow evening light- all these you will find in a can of Hawaiian pineapple.Always ask for Hawaiian Pineapple - no matter what brand so long as it comes from Hawaii. Sold everywhere. Sliced, grated or crushed. - Saturday Evening Post, May 3, 1913.What are the images you firstly get when you hear Hawaii? Pineapples? Well forget them! Pineapples came from Brazil. So why is Hawaii so much in our imagination wedded with pineapples and tiki?In this episode we'll get to grips with the colonial recent past and how still resonates in the islands, but most importantly, we'll dive into the ancient Polynesian culture.What is taro, breadfruit and the famed "ahupua'a"? Join me to explore the ancient myths of creation of Hawaii and her foods!The Delicious Legacy
26. Food in Ancient Greece -An Interview with Flint Dibble Part 246:01Dr Flint Dibble is an archaeologist whose research focuses on foodways of ancient Greece.Animal bones: Once discarded by archaeologists as more or less useless, in recent years they have become an essential part of modern research. Current scientific analysis can shed a lot of light on many aspects of every day ancient life. Simply, by studying what bones our ancestors left behind, i.e. what was consumed, how, and when. With isotope analysis of human and animal remains we can also find out their diet and how this diet varied from season to season! All incredibly detailed and exciting stuff which we have only scratched the surface of!On this Part 2 of our discussion Flint dives deeper into the ancient Athenian world. What did they eat? How did they butcher their animals, what was the difference between sacrificial feasts and home cooking? How's the urban eating habits and technology change from the 1st millenium BCE going towards the classical period and Athens's hygemony in the years of the Delian League?Flint's current project, ZOOCRETE: The Zooarchaeology of Historical Crete: A Multiscalar Approach to Animals in Ancient Greece, combines archaeological, textual, and biomolecular evidence for the human management and consumption of animals. From animals herded in the landscape to large-scale sacrificial feasts, animals were a central component to the development and resilience of citizen-states during the first millennium BCE.Enjoy, share and as ever let me know your thoughts!Much love,Thom & The Delicious LegacyMusic by Pavlos Kapralos.
25. Food in Ancient Greece -An Interview with Flint Dibble Part 137:35Animal bones: Once discarded by archaeologists as more or less useless, in recent years they have become an essential part of modern research. Current scientific analysis can shed a lot of light on many aspects of daily ancient life. Simply, by studying what bones our ancestors left behind, i.e. what was consumed, how, and when and then discarded. With isotope analysis of human and animal remains, we can also find out their diet and how this diet varied from season to season! All incredibly detailed and exciting stuff which we have only scratched the surface of!Dr Flint Dibble is an archaeologist whose research focuses on foodways of ancient Greece.On today's episode, Flint takes us on an exploration of ancient Greece, and makes a case for the importance of zooarchaeology in studying the foods and what animals were consumed in the past. Crucially, how the literary evidence from surviving ancient texts gives us one picture of food in ancient Greece, and how this isn't the whole complete one. While we discover more, a more highly complex portrayal of the diet of the every day person emerges for men, women, slaves and children. Importantly, we discuss, why is our conception of past peoples diet wrong and how?Flint's current project, ZOOCRETE: The Zooarchaeology of Historical Crete: A Multiscalar Approach to Animals in Ancient Greece, combines archaeological, textual, and biomolecular evidence for the human management and consumption of animals. From animals herded in the landscape to large-scale sacrificial feasts, animals were a central component to the development and resilience of citizen-states during the first millennium BCE.Enjoy, share and as ever let me know your thoughts!Much love,Thom & The Delicious LegacyMusic by Pavlos Kapralos.
24. Archestratus The Life of Luxury- Quotes from Athenaeus Pt335:17"Archestratus of Gela or Syracuse, the Sicilian who circumnavigated the world (ie the Med) to satisfy his hunger..."Was he a poet, a gourmand, a philosopher, a traveller? In the final part of our trilogy we explore the last of the Athenaeus quotes in Deipnosophistai - aka Philosophers at Dinner- the only literally source we have surviving quotes from the legendary poem of Archestratus,"Hydipatheia" or The Life of Luxury where as an ancient version of Anthony Bourdain goes around the Greek world finding where the best fish, the best wine, the best bread comes from, how to eat it, and, crucially how not to ruin said ingredient.Plus a recipe or two for parrotfish.Enjoy!Music by Miltos Boumis and Pavlos Kapralos.This episode comes with the welcome support of Maltby and Greek, UK's No1 Greek Delicatessen!The Delicious Legacy
23. Archestratus The Life of Luxury- Quotes from Athenaeus Pt243:19"Archestratus who sailed round the inhabited world for the sake of his belly says: [...]""Archestratus the Daedalus of tasty dishes in his Gastrology (for such is its title according to Lycophron in his books on comedy...."Hello! I'm happy to say that part2 of The Life of Luxury is here!I've started the episode with Archestratus doing imaginary trip in the Black & Aegean seas, 2330 years ago. This was part of my first episode about Archestratus back in Season 1 Episode 11.I hope you'll enjoy, and please let me know your thoughts!Music by Pavlos Kapralos
22. Archestratus Life of Luxury Pt 1 -Quotes from Athenaeus33:22Hello! New episode is out!Archestratus was the man who supposedly we own the word 'gastronomy' to!What else can I say other than enjoy all that we know of, from my favourite ancient foodie hero!Archestratus of Gela! Let's find out what has he left for us, mere whispering echoes from 23 centuries ago!Any sound advice I wonder?Music by Pavlos KapralosThis episode was brought to you with the welcome support of Maltby and Greek UK's No1 Greek Delicatessen!https://www.maltbyandgreek.com/Enjoy!The Delicious Legacy
21. The Rise of Celebrity Chefs in Modern Era46:53Alexis SoyerMarie-Antoine CarêmeAuguste EscoffierFamous Chefs. Culinary Inventors.Who were they?How did they become famous and celebrated, in a pre-internet world, where news travelled slower and printing press was still relatively expensive?What were their origins, their motives and their legacy that still lives with us today?Enjoy!The Delicious LegacyThis episode is brought to you with the welcome support of Maltby and Greek. UK's No1 Greek delicatessen.If you want to shop and get a 15% discount click the link below and enter the code "delicious" at the checkout.https://www.maltbyandgreek.com/Music by Pavlos Kapralos and Motion Array.