The Delicious Legacy

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The History of the Magical Garos Sauce

Season 2, Ep. 0

Welcome to Season Two of The Delicious Legacy Podcast!


Garos, Garum, Fish Sauce.

All interconnected, similar, possible same, but in a essence a single idea, a concept that has connected the far corners of the Mediterranean and of course today the massive sub-continent of South East Asia!


The first episode of the new season is all a little bonus taster of what is going to follow in the next weeks...!


Garum is an ingredient, a recipe, a history and a mystery, that I find myself coming back to investigate, experiment and re-use again and again.

It really doesn't get boring at all!


Here we are updating the episode 5 from season 1, over a year and a half ago, with more interesting information:

A vegetarian Garum from ancient Rome (!!!)

Galen's dietary advice with Garum.

Details about Garum from Geponica

Updates and details from modern Garums in Andalusia and in Amalfi...

And much more of course!


Many thanks to Pavlos Kapralos for writing the theme music!

more of his work here:

https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A


Colatura Di Alici info (in Italian)

https://www.costieraamalfitana.com/colatura-di-alici-di-cetara/ 


Modern Flor De Garum from Cadiz:

https://fuegoysal.com/gb/vinegars-and-sauces/392-flor-de-garum-of-cadiz-andalusia.html 


Fish Salting Factories of Ancient Southern Spain:

https://www.costatropical.net/almunecar/almunecar-monuments-fish-factory.php


"A sauce with a lot of history in southern Spain"

https://www.eyeonspain.com/blogs/luislopezcortijo/19372/a-sauce-with-a-lot-of-history-in-southern-spain.aspx


And of course I'm delighted to say that the listeners get a 15% discount from Maltby and Greek deli in London,

when you shop online using the code "delicious" here: maltbyandgreek.com/delicious



I hope you enjoy the start of our season two!

Happy Listening!

Thom & The Delicious Legacy

More Episodes

11/8/2021

The Cornwall Project - An Interview with Matt Chatfield

Season 2, Ep. 3
Today's episode is taking a little bit of turn; I always wanted to know more about the Cornwall Project and Cull Yaw mutton, a meat not so popular in UK but there's a man that is fighting to change this: Matt Chatfield. We talk about traditional farming, timeless ancient techniques, Silvopasture and how this will help humankind for the future too.Our online interview was very challenging as Matt is obviously down in Cornwall in his caravan somewhere in a field with only a mobile phone and sporadic 4G signal. We were regularly losing connection due to wind apparently and the quality of the audio is not the best one I'm afraid, but nevertheless I think you will enjoy the knowledge that Matt kindly offeredhere and shared with all of us! Matt highlights the fact that there are many farmers that are doing an excellent work both to feed the people but also care for nature.Anyway I hope you enjoy Matt's thoughts and actions, and buy his lovely aged mutton! Incredibly tasty and versatile!Some brilliant quotes:- "If you look after nature, flavour looks after itself."- "I just look after nature by using the sheep and incredible things happen."- "I detest factory farming especially what we do to the chickens and pigs."His Cull Yew meat is some of the tastiest mutton I have ever tried, and of course is extremely ethical, done with love and care and according to ancient methodsand traditions of rearing animals that help the environment and nature, wildlife and as an added bonus sequester carbon into the ground, so help combat climate change too!According to many farmers nowadays this is the future. Top quality meat from really happy animals grazing in woodlands.Silvopasture is the term that's used and we talk with Matt about it quite extensively.We are chatting about farming and farmers in general, how can they make a living and also get some younger people into farming, why the current talk of rewilding is such a con, and why it would be great to rewild Kensington with bears and wolves (!!!)And of course the need to feed the nation and do it from our soil and land, and not make it impossible for farmers to grow meat here. Howoffsetting our meat production it is a form of colonial future which isn't not so far removed from the horrors of the colonial past.And many, many other subjects!Fascinating talk, very pleased with it,I hope you will enjoy it too!Thanks to Maltby and Greek for their support. I'm delighted to say that the listeners get a 15% discount from the deli in London,when you shop online using the code "delicious" here: maltbyandgreek.com/deliciousThe Delicious Legacy
10/28/2021

The History of Olive Oil Pt2

Season 2, Ep. 2
"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 KapralosVoiceover recorded at Richard Bignell's studio, Area18 in North Acton.Enjoy!Thom & The Delicious Legacy
10/3/2021

The History of Olive Oil Pt1

Season 2, Ep. 1
"In that acropolis is a shrine of Erechtheus, called the “Earthborn,” and in the shrine are an olive tree and a pool of salt water. The story among the Athenians is that they were set there by Poseidon and Athena as tokens when they contended for the land. It happened that the olive tree was burnt by the barbarians with the rest of the sacred precinct, but on the day after its burning, when the Athenians ordered by the king to sacrifice went up to the sacred precinct, they saw a shoot of about a cubit's length sprung from the stump, and they reported this."What is the common thread running through the following;- The sack of Athens from the Persians at 480BCE- Rome's 8th "hill"-The end of the biblical flood- the remains of an 1600BCE workshop in Cyprus???Well, it's the olive tree, the olive, and the olive oil!The Liquid Gold of the ancient world, that run empires, civilizations and the commercial activity ofthe ancient Mediterranean for the bigger part of 4000 years!Listen and find out more about the fascinating story and myths of this amazing food!Many thanks to my actors:Jonathan KyddTony HirstMark Knightand to Pavlos Kapralos and Miltos Boumis for their music contributions.You can hear Pavlos music endeavours here:https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1AMiltos is playing and composing music with a traditional Cretan folk band:https://cretanbrioche.com/Links and info about ancient olive oil:https://ancient-world-project.nes.lsa.umich.edu/tltc/wp-content/uploads/2016/08/FOOD_OLIVES_Tyree_Roman-Oil-Making.pdfHerodotus on the Greco-Persian wars:http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.01.0126%3Abook%3D8Monte Testaccio:https://en.wikipedia.org/wiki/Monte_Testaccio