Explore every episode of the podcast The Delicious Legacy
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Egypt's Long Food History | 21 Oct 2026 | 01:23:43 | |
Hello! Brand new episode for you my curious archaeogastronomers! On this episode we explore the traditional foods of Egypt. My recent interview with Suzanne Zeidy and Rawah Badrawi is about their journey across Egypt tasting and discovering the ancient and traditional tastes of the various Egyptian cuisines! From the Mediterranean zone of Alexandria to the Monastic mountains of Sinai, across the Nile and down to the Nubian tribes in the southern borders with Sudan! A culinary exploration of Egypt that haven't happened in such scale and ambition before! Get the lovely book by Rawah and Suzanne here: Enjoy! Love and bottarga Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| The Lost Perry Cider Cultures of Central Europe | 15 Oct 2026 | 00:57:23 | |
Hello! A brand new archaeogastronomical adventure beckons! Welcome back my curious archaeogastronomers! What is perry? How is it made? Where do we hear about it firstly? And crucially, why has been almost lost, and now rediscovered, what does the future hold? Listen and enjoy our latest episode here! With perry and cider maker Barry Masterson! Links to Barry's work: Perry: A Drinker's Guide by Adam Wells - published by CAMRA Books - https://shop1.camra.org.uk/product/perry-a-drinkers-guide/ and all good book stores. On Bluesky, spamming about pears and border collie pics: https://bsky.app/profile/barmas.bsky.social On Instagram: https://www.instagram.com/kertelreiter_cider/ Cider Review: https://cider-review.com/ CR on Insta: https://www.instagram.com/cider_review/ Love and pears, Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Blood as Food Through Ireland’s History | 06 Oct 2026 | 00:57:04 | |
Morcilla in Spain, Stornoway Black Pudding in Scotland, Mustamakkara in Finland, Sângerete in Romania...This ancient tradition of using the blood as an ingredient in food and dishes persists in our modern world, despite the rules, regulations and war against artisanal produce from the modern food industry... Hello! I'm excited to give you the latest episode of The Delicious Legacy! And what an epic adventure it is! I'm talking to Kate Ryan author of "Blood, Guts, and Black Pudding; Ireland’s Dying Art of Blood As Food" a new, comprehensive and the first of it's kind! Documenting the Irish tradition and food history, of consuming blood as nutritious, sustainable food source! I tell you I was surprised to know many of the facts in the book. I thought live bleeding was a technique that only existed in nomadic cultures of Africa. But apparently it was alive and kicking in Ireland too, till very, very recently! Join me and Kate and find out all about blood, black pudding, the different variations of pudding (what is dirsheen?) and how this ancient tradition, started dying slowly, and where are we now! You can get Kate's book and find out more here: https://ninebeanrowsbooks.com/en-gb/products/blood-guts-and-black-pudding Love and guts and blood and glory! Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Did Ancient Greek Women Have Parties? | 27 Sep 2026 | 00:48:22 | |
Hello my curious archaeogastronomers! New episode is out! Did women in the ancient Greek world had parties? Dinner gatherings? Symposia? Alone or with their men? And what did they do on their own? Especially in those famous festivals? So many questions to answer! Enjoy! Links for this episode: https://www.hellenic.org.au/post/the-thesmophoria-women-s-ritual-in-the-ancient-world https://en.wikipedia.org/wiki/Ares_Gynaecothoenas Hipparchia of Maroneia: https://en.wikipedia.org/wiki/Hipparchia_of_Maroneia https://thestoicmom.substack.com/p/a-role-model-for-saying-no-and-doing https://www.worldhistory.org/Hipparchia_of_Maroneia/ Seclusion, Separation, and the Status of Women in Classical Athens David Cohen https://www.jstor.org/stable/643180 This episode was also heavily influenced and drew info from these two papers: WOMEN'S COMMENSALITY IN THE ANCIENT GREEK WORLD By JOAN BURTON 1998 DINING LIKE DIVINITIES: EVIDENCE FOR RITUAL AND MARITAL DINING BY WOMEN IN ANCIENT GREECE Laurie Ann Kilker 2008 Recommendations for the week: Gareth Eoin Storey's substack: https://garethstorey.substack.com/p/we-work-in-marketing How apple detectives solved the mystery of an ancient tree—and rewrote the history of fruit UN report: Global hunger levels ease for third consecutive year as regional disparities persist Darren Turpin from orchard notes, has links library, to highlight the work of fellow fruit-focused writers, organisations, food and drink producers, and anything else of interest he might find out there on t’Internet. Anyway go here: https://orchardnotes.com/about-notes-from-the-orchard/ Love and lentil soup Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| What's on the menu of Serve It Forth 2026? | 11 Sep 2026 | 00:24:01 | |
Hello! Here's the little teaser of what will the 2nd Serve it Forth Food History festival include on Saturday 17th of October 2026! Me and my colleagues Sam Bilton Neil Buttery and Alessandra Pino discuss some elements from our planned festive day! There’s a little taster of the other courses of my co-curators ( A Curious Appetite, Neil Buttery and Sam Bilton ) are serving up during the festival which features Eleanor Barnett, Paul Couchman, Sally Grainger, Sudi Pigott and and of course me and Alexandra Sills. Tickets for the online festival are available here. The Serve It Forth Food History Festival is made possible with the generous support of our sponsors ckbk, Steenbergs, Regency Fiction Writers, Replica, Blackfriars Restaurant and Lindisfarne Mead. Also in this pod episode, Sam Bilton, ahead of her discussion with Jennie Hood and Professor Giles Gasper about how the Normans changed the way we eat, she had a chat with Kevin Booth, English Heritage’s Head Curator of Collections, about what the skeleton of ‘Conquest Man’ can tell us about the diet and health of the English at the time of the Norman invasion. If you happen to be in or near Barton on Humber in Lincolnshire on 20 September 2026 between 12pm and 4pm you can see Conquest Man’s skeleton and find out more about this project at St Peter’s Church. If you’d like to get a sense of what life was like for Conquest Man and his contemporaries during the Norman Conquest, Battle Abbey in East Sussex is hosting its annual reenactment of the Battle of Hastings on 10 and 11 October 2026, the week before Serve It Forth. Hundreds of reenactors take part, recreating Norman and Saxon camps and giving visitors an insight into everyday life for people almost 1,000 years ago. Tickets are now available from www.english-heritage.org.uk/battle Right, I'm off for some seafood! Enjoy! x Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| A Traditional Jewish Greek Recipe from Thessaloniki | 09 Sep 2026 | 00:18:13 | |
Hello! Today's episode explores just a little the Jewish Greek community, culture and food through the centuries. OK recommendations of the week: Let’s start with the Cookbook of the Jews of Greece by Stavroulakis, Nicholas which you can find on the internet archive dot org and it has been released in 1986. Lots of useful history, cultural context and recipes with the Shepardic names and english translations too. Link in the show notes: https://archive.org/details/cookbookofjewsof0000nich/mode/2up At libcom.org the article The Making of the Caribbean People This lecture was delivered in 1966 in Canada at the Second Montreal Conference on West Indian Affairs. https://libcom.org/article/making-caribbean-people Archaeological news from my hometown: Greece's Ministry of Culture Restores Veria’s Orta Mosque and 15th-Century Twin Ottoman Bath: https://greekreporter.com/2026/09/05/greece-restores-veria-orta-mosque-twin-ottoman-bath/ Enjoy! The Delicious Legacy Don't forget the 2nd Serve It Forth Food History Festival is taking place on Saturday 17th of October 2026. Check this from our sponsor CKBK: https://app.ckbk.com/features/serve-it-forth-an-online-festival-of-food-history Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| To Season, To Cure, Το Heal: A Briny History | 02 Sep 2026 | 00:48:49 | |
In the year 1734 three miners were taken aback when they discovered a male body inside Hallstatt salt mine. The body was very well preserved, having been mummified by salt. Accounts of the time say that the dead body, completely embedded into the rock salt deposits, was discovered following a collapse in the Kilbwerk. His shoes and traces of his clothes had been preserved: 'One can even see a bit of cloth on his dress, and the remains of the shoes on his feet'. The mine workers assumed that it was the long-dead body of a miner who had lived before the first official records, that is, more than 400 years earlier, but after thorough analysis and investigation, today’s assumption is that this man was the victim of a mining accident approximately 1000 BCE. The heyday of prehistoric mining was in the late Iron Age between 800 and ca. 400 BCE. At that time, miners would penetrate as much as 200 metres into the mountain, in the Austrian Alps, extracting not gold or precious metals but copious amounts of salt, about half a tonne a day with hand tools, supplying salt to half of Europe 2000 years ago! Hello! Today we are busting all the old myths about the salt! What and how the Romans used it? What did the Greeks say about it? Humans, like other mammals, relied on the small amounts of salt naturally present in food to regulate the amount of fluid in the body. Very powerful mechanisms for conserving salt within the body were developed. For 5 million years, our ancestors added no salt to their diet. The addition of salt to food began relatively recently, about 5000 years ago. As people became increasingly addicted to it, salt became the most important object of trade and the economic foundation of several empires. It was used by authoritarian governments to control their people and as the main source of tax revenue. Join me on another archaeogastronomical adventure! The Delicious Legacy Podcast Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Naxos, Weeds, Cheese and Patience Gray | 25 Aug 2026 | 00:33:21 | |
Hello! Welcome back to another adventure my curious archaeogastronomers! Honey from a Weed, Fasting and Feasting in Tuscany, Catalonia the Cyclades and Apulia by Patience Gray is an iconic book about Mediterranean food, traditions centred around the simplest and most common dishes of everyday people. Patience Gray was an English cookery and travel writer of the mid-20th century. Her two most popular books were Plats Du Jour (1957) – written with Primrose Boyd, about French cooking – and Honey From A Weed (1986), an account of the Mediterranean way of life. In my opinion this book has to be more universally known and celebrated so here's a start. I will be coming back to explore the author's life and recipes in another episode! For this episode I explore quickly a few recipes from the book that are Greek and a couple of them more from the island of Naxos. I hope you'll enjoy! You can buy Honey from a Weed: Fasting and feasting in Tuscany, Catalonia, the Cyclades and Apulia by Patience Gray (1917-2005), Food and Travel Writer Contributor: Illustrated by Corinna Sargood, Artis at Equinox Publishing website, digital, print or ebook here: https://www.equinoxpub.com/projects/honey-from-weed My recommendations for the week include: Endangered Eating: America’s Vanishing Foods https://sarahlohman.com/endangered-eating-book/ The Ancient Magic of Malt: Making Malt Sugars and Ale from Grain Using Traditional Techniques: https://exarc.net/issue-2021-2/at/ancient-magic-malt-making Love & Fish Soup Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Sesame, Halva and Tahini: A Rich & Complicated History | 19 Aug 2026 | 00:41:29 | |
Hello! New episode is out and it's all about, the history of sesame seeds, their use in ancient cuisines, especially Greek, their symbolism and spread across the ancient world...And what is halva anyway?! Hint: Tahini & honey... So today we are travelling to the source of sesame seeds in India, then to Ancient Mesopotamia, and Egypt, and we are examining ancient Greek desserts, and from there we are going all the way to China too! We are also looking at the role that trade between Arabia-India-China played to the spread of goods in the ancient world. Enjoy! The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Recipe of the week on a Sunday: Two Traditional Onion Recipes | 16 Aug 2026 | 00:13:32 | |
Hello! Welcome to the recipe of the week on a Sunday by The Delicious Legacy! Two Greek recipes with onion as the star ingredient one way or another! Enjoy! Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| My Grandmother's slow cooked pork & pickled cabbage | 13 Aug 2026 | 00:16:34 | |
This is a recipe and a short story that I wrote about six years ago, which you'll find out listening as to what it is and why, I hope you will enjoy it! Love, The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Macaroni and Cheese: Origins, Myths and History, from Ancient Rome to Renaissance | 06 Aug 2026 | 00:58:25 | |
Hello! Brand new episode is out! I’m talking with food historian Karima Moyer Nocchi. Earlier this year she published a brand new fascinating book titled THE EPIC HISTORY OF MACARONI AND CHEESE: FROM ANCIENT ROME TO MODERN AMERICA by Columbia University Press, which I devoured from start to finish. I was made aware late last year and I could not wait for its publication. So the honour talking with her and the excitement is even bigger than normally guys and girls! Before we go to the interview with my excellent and erudite guest, let me make an exciting announcement …! The online Serve it Forth Food History Festival will be returning on Saturday 17th of October 2026. Curated by the guild of food writers members and podcasters, historians, writers and all around hyper talented humans, Sam Bilton, Neil Buttery, Alessandra Pino alongside with me, Thom Ntinas. The festival will explore many different aspects of historical food featuring fascinating discussions and historical cookery demos. Details on the full line up will be coming soon but you can view the summary of the day’s “menu” on our website. https://serveitforthfest.wixsite.com/info/bill-of-fare Let me just tell you that for our amuse bouche introduction course we have none other than the amazing food historian Eleanor Barnett! I’ll be exploring the diet and lifestyle of ancient olympians and gladiators in the Greek and Roman world with historian Alexandra Sills. Tickets are available on eventbrite and I’ll put a link below:
My recommendations for the week: Glorious Exploits by Ferdia Lennon – classical tragedy as a Celtic caper American farmers slid solar panels over 62,000 acres of farmland, and the biggest payoff had almost nothing to do with electricity. https://energiesmedia.com/solar-panels-farmland-crops-agrivoltaics/ The English Olive Co, the original english olive oil: https://www.englisholive.co.uk/.
You can get Karima's book here: https://cup.columbia.edu/book/the-epic-history-of-macaroni-and-cheese/9780231215312/ More about Karima: https://www.theeternaltable.com/. Love, Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Acquired Tastes: An Interview With James Chatto Part Two | 28 Jul 2026 | 00:39:13 | |
Hello! Here's part two of my delightful conversation with James Chatto where we delve into the main characters of his fabulous book! Enjoy! Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Acquired Tastes an Interview with James Chatto Part One | 21 Jul 2026 | 00:39:57 | |
James Chatto. Actor, puppet maker, author, food writer and journalist. A truly multi-talented, one would say even a renaissance man! He is my honoured guest on The Delicious Legacy today, to tell us all about his latest book “Acquired Tastes” a food history book, which explores the extraordinary journeys of specific recipes as they moved from one culture to another—carried and transmitted by eight remarkable individuals... Hello! Welcome back to another episode of the Delicious Legacy! You can get James' book here: https://utppublishing.com/doi/book/10.3138/9781487566609 Enjoy! Love Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Odyssey: Food, Feasting and the meaning of 'Xenia' | 14 Jul 2026 | 00:46:18 | |
Hello! Welcome back to another archaeogastronomical adventure! I couldn't help myself but having Odyssey as my inspiration for this week's episode! As you probably have heard Christopher Nolan has his epic film Odyssey in official release this Friday 17th of July 2026 so I thought what better way to dive into the ancient Homeric epic poem than exploring their foods, cooking, dishes and the meaning of xenia, hospitality, kindness to strangers and welcoming others into ones house? We will also dive into the real Bronze Age Greece and the archaeological discoveries there. What do these tell about feasting, communal eating and the food of the people in the Helladic world, three thousand years ago? Enjoy! The recommendations for this week are: Did Roman Britain Ever End? Nicholas J. Higham writes about the long death of Roman Britain https://www.unseenhistories.com/did-roman-britain-ever-end-nicholas-j-higham/ Alexandra Sills: https://www.waterstones.com/book/gladiators-in-the-greek-world/alexandra-sills//9781036130480 Welsh Smokery and shop: https://welshsmokery.co.uk/about-us/our-story/ Love and wine Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Flint Dibble: Zooarchaeology, Ancient Greece and Food | 07 Jul 2026 | 01:19:59 | |
Hello! Ugly stuff? Broken Bones? The earliest archaeologists a century ago ignored these. But not my guest today! Flint Dibble is an ancient historian and archaeological scientist who studies people, animals, and the environment in the ancient Greek world. According to his words, his goal is to make real archaeological research accessible to everyone. With the publication of "The agropastoral debate in context: the relationship between the consumption and management of animals at Azoria on Crete" I wanted to share this conversation I had with Flint about the food in Ancient Greece. What do we know? What does the archaeological evidence tells us that is the same, similar or diverges, from the literary sources that survived the passage of time? What animals were eaten in ancient Greece? How did the ancient Greeks prepared them? And what was the difference between home cooking and sacrificial, professional butchering and cooking for public feasts? How were the poor and the elite different in their eating habits, and how was the food cooked at home and in mobile situations? What does the isotope analysis of teeth and bones tells us about the climate through a millennia of ancient greek history, and how that affected the agropastoralism and transhumanism? When were the first chickens eaten in the Greek context? All the above and a lot more are discussed in our conversation with the fantastic Flint Dibble! The write up about Flint's article can be found here: A goat’s tooth may have solved a 100‑year debate about ancient Greek farming The article: https://link.springer.com/article/10.1007/s12520-026-02512-7 Flint's YouTube channel: Music by Pavlos Kapralos Enjoy! Thom & The Delicious Legacy Podcast Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Recipe of the Week: Chicken stewed with onions, olives and feta | 03 Jul 2026 | 00:13:45 | |
Hello! Welcome to the Recipe of the Week on a Saturday by The Delicious Legacy! Today we're going to Mani peninsula in Southern Peloponnese to try a unique hearty dish from the mountainous villages of Barthounohoria. Chicken smothered with onions and feta cheese! Enjoy! Thom Don't forget: The Serve It Forth Food History Festival is back on the 17th of October! Early bird tickets on discount all July, for just £10 (plus booking fee) here: Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Protein, Poo and Power - A Rich History of Manure & Food | 30 Jun 2026 | 00:35:26 | |
Hello! Brand new episode is out for all to enjoy! Firstly, some exciting news! The Serve It Forth Food History Festival is back on the 17th of October! Early bird tickets on discount for just £10 (plus booking fee) here: Egyptians, Romans, Babylonians, and early Germans all are recorded as using minerals and/or manure to enhance the productivity of their farms. The use of wood ash as a field treatment became widespread. But the secret to a fertile soil was always human waste. In Japan "night soil" was a precious commodity. How did we ended up today being disgusted by our own waste and wasting it far, far away from us, polluting our oceans? And why are the Minoans to blame? A recent article made headlines around the internet and it was mentioned in many good news stories around the internet. It went like this: “Scientists are aiming to grow 4,500 trees at a national park with the help of fertiliser made from urine collected from festivalgoers. Links about today's episode subject: Minoan plumbing: https://toilet-guru.com/minoan/ Can’t see the wood for the wees: Urine from festivalgoers turned into fertiliser https://www.standard.co.uk/news/science/scientists-trees-hampshire-bristol-welsh-b1277509.html The Other Dark Matter https://www.amazon.co.uk/Other-Dark-Matter-Science-Business/dp/022661557X https://www.bbc.co.uk/future/article/20240116-the-dark-earth-revealing-the-amazons-secrets Music by Pavlos Kapralos Much love, Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Food and Traditions of Mani Peninsula -Tough landscape and tough people! | 17 Jun 2026 | 00:42:35 | |
Hello! Brand new episode is out for all of you lovely subscribers! This time we are going to the hard and unforgiving landscape of Mani Peninsula in Southern Greece. Peloponnesos! Vendettas lasting decades... Towering villages in inhospitable mountains...Rocky and barren peninsulas with crystal clear azure waters. The landscape of Mani is unique, and so are it's people! We are looking for the traditional foods, recipes and ways of cooking as well as ingredients, the simple, hearty things that these unconquerable people ate the past few centuries! What is the role of olives and olive oil in their life, economy and cuisine? What is 'Syglino'? what is 'Sfela'? What was the role of quails in people's diets? How do you bake a whole quail in bread and how to preserve it in olive oi? Why so many writers and artists fell in love with the landscape of Mani? From Patrick Leigh Fermor and Nikos Kazantzakis to many others! On top of all this I will be going through some fantastic recipes from the region, some vegetarian, some vegan, some meat dishes and some local desserts! All of course feature copious amounts of the regions fantastic extra virgin olive oil! Links, books and further reading about Mani: https://archive.org/details/deepintomanijour0000gree/page/n5/mode/2up https://archive.org/details/journeytomorea00kaza/page/n7/mode/2up More about Patrick Leigh Fermor https://thelondonmagazine.org/article/remembering-patrick-leigh-fermor/ https://patrickleighfermor.org/video/ https://www.theguardian.com/theguardian/2011/jun/10/patrick-leigh-fermor-obituary All this and more on today's episode! Enjoy! Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Recipe of the Week: Three Pontic Greek Dishes | 13 Jun 2026 | 00:11:58 | |
Hello! Welcome to your recipe of the week on a Saturday! What is "Tanomenon Tsourvas"? and what role the yoghurt and butter plays to the cuisine of the Black Sea Greeks? Let's find out here! Enjoy! Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| The Black Sea Greeks - Cuisine Food & Tradition (Reprise) | 10 Jun 2026 | 00:33:31 | |
Hello! *This episode was first released on April 10th 2024* Deep in a mountain in the Pontic Alps, North-East Turkey, there's a monastery reminiscent of Tolkien's Minas Tirith; the seven-walled fortress city built on the spur of a mountain. Nestled in a steep cliff at an altitude of about 1,200 metres (3,900 ft) and facing a beautiful wooded mountain valley is Panayia Soumela Greek Orthodox monastery, dedicated to Virgin Mary. This is the heartland of the Pontic Greeks. And my journey today begun from a church with the same name, near my home town of Veria, in Northern Greece, 1800 Km away from Trabzon, deep in a forested mountain on a similar altitude... The Pontic Greeks lived in the region of northern Turkey roughly in the areas of Trabzon, Samsun and Gerishun, Sinop for about 2 millennia before their forced expulsion and genocide. But their food and culture remains still alive luckily for us, and even their unique Greek language which traces its lineage to ancient Greek! So what did they eat? How they cooked their foods? And how does their cuisine differ from other Greeks, and the similarities with other Black Sea nations around... Some spectacular videos of Panagia Soumela Monastery and countryside in Trabzon region mountains: https://www.youtube.com/watch?v=pQb3UJVvbmM https://www.youtube.com/watch?v=ynLcqCxCh0s For traditional Pontic produce in Greece today go to Thessaloniki and find this guy: http://ragian.gr/index.php?route=information/information&information_id=4 Google map link for the Thessaloniki shop: https://maps.app.goo.gl/QJGjFiEBW4YN7W369 The farm were they age cheeses in caves, smoke their own meats and produce their pasta: https://maps.app.goo.gl/yVQHg9HVdGDcEyWdA More information about history and culture of Pontic Greeks: https://pontosworld.com/index.php And the Guardian article that inspired me to do this episode today: With music from Pavlos Kapralos Enjoy! Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Food Traditions of Medieval Germany | 03 Jun 2026 | 01:04:03 | |
* Enjoy some great olive oil discounts if you buy your oil from here: https://www.citizensofsoil.com/OLIVE10TDL and use the code OLIVE10TDL * Hello! Today's interview is with the master of German Historic Food, Volker Bach! And I'm so exciting to share it with you! What was medieval Germany? When and where do we find the first ever recipes in the German language? What would you eat as a peasant or as an elite? And what are the influences to modern German cuisine? Find out all the about and a lot a lot more, in today's episode! More about Volker Volker Bach website: The history of German food in Europe and the world My online food recommendations for this week: Oyster farmer quits after pressure from royal landowner: https://www.bbc.co.uk/news/articles/cm2k7n2jv29o The Silk Road Gourmet Fare issue 19: Athens https://faremag.com/collections/single-print-issues/products/issue-19-athens Importantly, enjoy some great olive oil discounts if you buy your oil from here: https://www.citizensofsoil.com/OLIVE10TDL and use the code OLIVE10TDL Enjoy! x Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Abgoosht - A fantastic & comforting Iranian stew | 30 May 2026 | 00:11:18 | |
Hello your recipe of the week on a Saturday is here! Enjoy! Importantly, enjoy some great olive oil discounts if you buy your oil from here: https://www.citizensofsoil.com/OLIVE10TDL and use the code OLIVE10TDL You can buy the books of the authors I have invited on the podcast here: https://uk.bookshop.org/shop/thedeliciouslegacypodcast Love, Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Eating Like an Ancient Spartan: Black Broth, Hunting and the Helots | 27 May 2026 | 00:47:45 | |
Hello! The ancient Spartan society still has a grip in our culture. We use the words laconic, and Spartan to describe austere, frugal things, and people who don't use many words, just the right ones and the exact ones. The ancient Sparta was a very weird place and certainly a lot more cruel rather than heroic. It is time to see what their society truly was, how it functioned and what the warrior class do to survive. Of course we can't forget their infamous black broth soup, the dish that only -supposedly- Spartans loved! How was it made? What it consisted of, and was it really tasty? Join me to find the origin myths of Sparta, and dispel any myths that are still pervasive to this day. Read Plutarch's Live of Lycurgus here: https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Plutarch/Lives/Lycurgus*.html You can buy the books discussed on the podcast here: https://uk.bookshop.org/shop/thedeliciouslegacypodcast My recommendations for this week include: Eat Like an Ancient Greek Philosopher Before attending third-century dinner parties, readers consulted this “marvelous feast of words.” https://www.atlasobscura.com/articles/eat-like-a-greek-philosopher-oldest-fish-recipe Yucatán Peninsula Xunankab Bee Honey https://www.fondazioneslowfood.com/en/slow-food-presidia/yucatan-peninsula-xunankab-bee-honey/ north by sud- ouest charcuterie Northern curing, schooled in South-West France: https://www.northbysudouest.com/about Music by Pavlos Kapralos. Love & Garum Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Food and Foodways of Classical Greece with Mariana Kavroulaki | 19 May 2026 | 00:37:06 | |
Hello! Happy Wednesday and hope all is well my curious archaeogastronomers! I've been talking, thinking, cooking ancient Greek food and culture for years now but it struck me that I haven't had the chance to speak with many experts from Greece (and Greek experts for that matter) in the subject! Or at least bring them on the podcast as guests. I am more than curious to know had they think and what have they discovered. One person I was always interested to talk to, and I know of is Mariana Kavroulaki who's work I've been following online for over a decade. So here's my interview with the amazing Greek archaeologist and food historian Mariana Kavroulaki! I've include some extra links of the topics covered in our conversation today: Beer in ancient Greece: https://beer-studies.com/en/world-history/Birth-of-brewing/Archaic-beers/Crete-Greece Franchthi Cave: https://www.ascsa.edu.gr/uploads/media/hesperia/147874.pdf Garos episode of The Delicious Legacy and other links about the topic: https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127?i=1000535608061 https://www.costatropical.net/almunecar/almunecar-monuments-fish-factory.php https://costieraamalfitana.com/colatura-di-alici-di-cetara/ https://fuegoysal.com/en/producto/flor-de-garum-of-cadiz-andalusia/ Mariana's website: https://historyofgreekfood.eu/about-2/ The menu from the Hellenic Centre Dinner in London in 2024: https://helleniccentre.org/wp-content/uploads/2024/01/Feast-Menu-4.pdf Love, The Delicious Legacy Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| The forgotten ingredient of our modern kitchens | 12 May 2026 | 00:55:04 | |
*If you want to listen to the whole conversation with Jenny Linford, with the extra bits, please go to my Patreon page and subscribe from $3 dollars a month: https://www.patreon.com/thedeliciouslegacy?l=en-GB * Hello! Brand new episode is out for your delightful ears! It is obvious given that I often explore historical food themes, that I usually talk about food in time. But what about time IN food? In the 60s the average US house-wife would spend 112 minutes per day in the kitchen. In 2008 this figure was down to 66 minutes per day. A survey in 2022 in the UK found that “the most time consuming chore is cooking. The average Brit spends 253 minutes per week in the kitchen cooking meals. That’s the equivalent of 219 hours per year” and also went on “On top of this, we spend an average of 98 minutes a week washing up, which equates to 85 hours a year and 170 days in our lifetime. That’s a lot of time spent in the kitchen.” Feelings of time scarcity are increasingly widespread in industrialised societies. People are fulfilling a multitude of roles, possess an array of material goods, and want to get the most out of their leisure time, all of which influence feelings of not having enough time to get everything done. Time scarcity, or lack of time, is one of the major drivers of ultra-processed food consumption. This time crunch forces people to rely on ultra-processed foods that are ready to heat or ready to eat to buy back time. Overall, this time scarcity is an issue faced by the primary food shoppers, preparers and givers, who are disproportionately women across the globe. My guest today Jenny Linford is a food writer, author and passionate advocate of many many artisanal food producers, cooks, farmers and so on. People who put all their time to create some amazing food for us, to feed us and keep us alive but also for something more important I think. Because food, eating together and eating well is part of what we are. So today, we are discussing these themes from Jenny's past book, "The Missing Ingredient -The Curious Role of Time in Food and Flavour" which is of course -as the title suggests!- about the role of time in food. And time is crucial, not just in the home kitchen…but throughout the whole process of growing, maturing, fermenting, distributing the food. She explores through a series of essays the interconnected and important nature of this underappreciated ingredient from seconds to years. Together we will try and bring a much needed appreciation of the patience that is required and perhaps have a pause and bring time to cooking and eating. We had a fascinating discussion which I hope you’ll enjoy! You can buy Jenny's book here: https://uk.bookshop.org/a/17049/9780141982816 "Everything that we eat is part of a cultural legacy that we've inherited" - Sandor Katz, Fermentation revivalist Love, Thom Producers, cooks and artisans mentioned on this episode: England Preserves: https://englandpreserves.co.uk/pages/about-us The Wasabi Company: https://www.thewasabicompany.co.uk/ Claire Clark: https://claire-clark.com/about/ Mrs. Kirkham's Lancashire Cheese: https://www.mrskirkhamscheese.co.uk/ CJ Jackson: https://www.kentseafood.com/ https://www.waterstones.com/book/great-british-seafood-revival/cj-jackson/steve-lee/9781913159856 Friis Holm: https://friisholmchokolade.dk/?srsltid=AfmBOoqomjPiETgdr3pM0wV93pZnJQb5y_byfo-IG04kMinDxfD9RToO Best woodfire socca: https://www.chezpipo.fr/en Music by Pavlos Kapralos Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| What's in a doughnut hole? A conversation with Suki Finn | 05 May 2026 | 00:56:44 | |
Hello! Brand new episode is out and it's all about philosophy this time...! The menu is a little different today... Suki Finn is the author of a brand new book which will be released by Icon Books in two days time, Thursday 7th of May 2026, called "What's in A Doughnut Hole? And other philosophical food for thought" where she takes us into a journey of the mind talking, and making us thing about philosophical questions in a fun and foody way! The book explores many philosophical issues from various traditions broadly falling within the themes of metaphysics (on the nature of being and reality), epistemology (on truth and knowledge acquisition), value theory (on ethical and aesthetic judgements), and logic (on formal reasoning and mathematical concepts). Find out more on today's episode! Also you can get the book here: https://uk.bookshop.org/a/17049/9781526679734 On this weeks recommendations I have three things for you; An article, a cookbook, and a video. World Crust — Pork Scratchings and Making Meat of the Scraps A Taste of Madagascar: Culinary Riches of the Red Island By Emmanuel Laroche https://www.simonandschuster.co.uk/books/A-Taste-of-Madagascar/Emmanuel-Laroche/9798895650141 How Tudor Sailors Survived a 7 Month Journey | Salt Pork Experiment: https://www.youtube.com/watch?v=2tWQpJ8kR5U Music by Pavlos Kapralos. love, Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Traditional Foods of South-West England | 28 Apr 2026 | 00:40:53 | |
Have you ever eaten Stargazy Pie, or Bath Chaps? Do you like Dorset Blue? Do you know what Brawn is? Hello! A couple of weeks ago I embarked into a journey looking into Yorkshire food. So i thought for the sake of balance i will find some interesting food, mainly hams cheeses and pies from down south and as much specifically to west england and some unusual ingredients from the past. so enjoy some delicious and strange recipes from the south west corner of England! Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Peaches in Greece -History and Recipes | 26 Apr 2026 | 00:18:42 | |
Hello! Every Spring in Veria Imathia Greece, there is a little tradition; People walk, have picnics or cycle among the million pink blossoming peach trees. The spectacle of the fertile plains full of orchards in bloom from the city in the foothills of Mt Vermion and from air is magical. Peaches have a very strong connection with my local hometown where I grew up. But where is the peach from? What is the history of it in Greece? And most importantly how can you cook with it? Let's find out on this bonus episode plus three recipes with peaches! Enjoy! Thom Check the blossoming peaches here: https://www.travel.gr/experiences/paramythenio-skiniko-monadiko-stin-el/ Spicy Peach Chutney from Veria: https://www.instagram.com/agkathas_farm?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| What is Humoral Theory? Healthy Eating in Ancient Greece Explained | 22 Apr 2026 | 00:48:59 | |
The ancients, -Greeks and Romans alike- were equally worried about the relationship of health and food, and the balance between a healthy diet and a delicious one. More so than in our days, diet played a role in preventing and curing diseases, and in fact it was one of the main areas of study even a thousand years later at medieval European medical schools. Medical writers, doctors and philosophers of the ancient world, from Hippocrates to Galen and Oreibasius to Haly Abbas in Islamic Persia all obsessed and thought about the connection of diet and healthy body. The notion of humours and the idea that disease was related to some imbalance of them was only one of many theories in antiquity- some of which, completely ignored them. For Galen though the definitive theory was that articulated in the Hippocratic Nature Of Man. The nature of Man was made up of blood, phlegm, yellow bile and black bile, and it was through these that the body felt pain and maintained health. If their balance was unevenly disturbed the body experienced disease. To find out more, listen to the episode! The music on this episode was written and performed by the incredible Pavlos Kapralos. Find out more here: https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A Enjoy, Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Conversations In Greek -Interview with Food Archaeologist Mariana Kavroulaki | 15 Apr 2026 | 00:38:25 | |
Hello! Today's episode is all about the lineage and heritage of ancient Greek Food. I had the honour to talk to experimental archaeologist and food historian Mariana Kavroulaki who for decades has the project "History of Greek Food" with centre the beautiful island of Crete. Our conversation today is entirely in Greek for the Greek audience. BUT the english version of this interview will be released in the next week or so. Just a little patience my darlings! Music by Pavlos Kapralos Love and Garum The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Zakynthos Oven Roasted Guinea Fowl | 11 Apr 2026 | 00:13:29 | |
Hello! Hello my curious archeaogastronomers! il fiori di Levante—the flower of the East—as the Venetians called it. Roughly 1000 kilometres south and west of Venice, as one sails the whole length of the Adriatic sea, and then all the ionian islands, south of Cephalonia, lay Zakynthos. Our destination today. The cuisine there, heavily influenced of course from the Venetians; in language, techniques ingredients and style. But one dish stands out for me that also send me to a couple of rabbit holes: Oven roasted Guinea Fowl in a tomato sauce and cheese. Enjoy today's recipe! x Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Traditional Yorkshire Food | 07 Apr 2026 | 00:43:31 | |
Hello! Welcome back to another episode of The Delicious Legacy! This time we are going to Yorkshire and explore some of it's most wonderful, unique, rare or delicious, or all the above ingredients, foods, recipes and traditions! Further reading on some topics mentioned on today's episode: Traditional Food in Yorkshire by Peter Brears: https://uk.bookshop.org/a/17049/9781909248335 Patrick Rance the famous chronicler of British Cheese: https://en.wikipedia.org/wiki/Patrick_Rance https://archive.org/details/greatbritishchee0000ranc Derby Dale Pie Dish: https://www.atlasobscura.com/places/denby-dale-pie-tin-flowerbed The story of the humble Havercake – historic Yorkshire fayre: https://theyorkshiresociety.org/the-story-of-the-humble-havercake-historic-yorkshire-fayre/ Whitby Kippers: https://www.thewhitbyguide.co.uk/whitby-kippers/ https://www.yorkpress.co.uk/news/25017173.whitby-smokehouse-famous-customers-marks-150-years/ Enjoy! Recommendations for the week: The Black Death’s counter-intuitive effect: as human numbers fell, so did plant diversity Gone Medieval: A Complete History of Medieval Ireland BBC The Food Programme: Is Food Processing the “missing Middle’? Music by Pavlos Karpalos Love and cheese The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Recipe of the Week; Lamb or Goat Kleftiko | 03 Apr 2026 | 00:11:16 | |
Hello my curious archaeogastronomers! Welcome to another recipe of the week on a Saturday! I’m your hungry host Thom Ntinas, and this is The Delicious Legacy podcast! Thanks for tuning in! On today bonus episode I’m leaving you with another lamb recipe and a little bit of a story behind the naming of it; Kleftiko, perhaps one of the most famous Greek recipes abroad.... The name of the dish derives from klephts, who were a group of Greek brigands or militiamen during the period of Ottoman rule over Greece between the fourteenth and nineteenth centuries. But how do you cook it? And did really thieves steal sheep and cooked them underground in the mountain hideouts? Listen and find out! Music by Miltos Boumis and Pavlos Kapralos Enjoy! The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Rare & Disappearing Foods of the Philippines | 01 Apr 2026 | 00:33:15 | |
Hello! An archipelago of more than 7000 islands. Tribes with more than 200 native languages and a population of 112 million people. Philippines is a rich ground to discover some amazing ingredients, some delicious food and ancient indigenous recipes! On this episode I'm relatively quickly touching some of the rarest and fast disappearing native ingredients. The losses are due to industrial products being cheaper and imports of cheap ingredients but also an uncertain climate. Here's the ones I'm touching on this episode:
How the unbroken salt is made: This 'Dinosaur Egg' Is One Of The Rarest Salts In The World | Still Standing | Business Insider: https://www.youtube.com/watch?v=8aY9noX3XOs My recommendation of the week links below: The Ancient Romans relied on a curious object to tell time: a sundial in the shape of an Italian ham; https://newsletter.blogs.wesleyan.edu/2017/01/20/parslowsundial/ Rare Roman “pigs” found in Welsh farm Two “exceptionally rare” Roman pig lead ingots dating back almost 2,000 years have been discovered on farmland in west Wales: https://www.heritagedaily.com/2026/02/rare-roman-pigs-found-in-welsh-farm/157123 A is for Apple podcast: C is for Carbonado, Carrot, and Cabinet Pudding: Enjoy! Love, Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Recipe of the week - Ancient Greek Roast Lamb with Pearl Barley | 28 Mar 2026 | 00:15:29 | |
Hello! Your recipe of the week on a Saturday is back and what have I got for you? A delicious, tasty, fantastic celebratory recipe from the ancient Greco- Roman world! A leg of lamb, or kid goat if your prefer, or even a shoulder of lamb for a slow roast, bathed overnight, in milk and honey, and cooked with a rich luxurious sauce of red wine, dates, and garum! If you want a list with the ingredients and the original recipe from Apicius join me on Patreon here: Enjoy! Music by Pavlos Kapralos Much love, Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| A Brief History of Nowruz and Iranian Food Culture | 20 Mar 2026 | 01:15:05 | |
Hello! Today is Nowruz, the Persian/ Iranian new year. So I'm re-sharing with you this episode about Persian Culinary History and Culture through the millennia. Thinking of all the Iranian people who are suffering and wishing them only the best and hoping for a swift resolution to all the destruction inflicted upon them currently. In the vast region from Anatolia to Central Asia, a rite or a festival ushering Spring, and marking the new year is celebrated at around 20th or 21st of March. People in modern countries including Afghanistan, Azerbaijan, India, Iran, Iraq, Kyrgyzstan, Kazakhstan, Pakistan, Tajikistan, Turkey, Turkmenistan and Uzbekistan historically observe the Nowruz celebrations. Enjoy! Love The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| In Memory of Daniel Newman - Medieval Arab Persian Cuisine | 15 Mar 2026 | 01:03:37 | |
Hello It's with deep sadness that I've learned the passing of Professor Daniel Newman a prominent scholar of Medieval Arab Cuisine and a friend of this podcast. He was a guest four years ago, almost to this day when we talked about Persian cuisine in the middles ages, the influence of Arab and Islam on it, and of course vice versa. It was a fascinating discussion that lasted almost two hours and I thought i'll share with you the best bits, edited down with all the lovely fun facts and delicious recipes of the vast, fascinating period. And of course I want to dedicate this episode to all Iranian people who are suffering at this horrible time, under unimaginable conditions. In memoriam of the lovely Daniel Newman. 1963- 7th March 2026. Love, Thom {The music on this episode is titled nihavend pesrev and is probably by a Greek composer of Ottoman era named Πετράκης (Tiryaki) (1543; - 1600) He was an important Rum composer and musician in the Ottoman empire of the 16th century. He lived in the Istanbul and participated in a dervish order, having the nickname, Tiryaki (theriaklis). Lived probably between 1543 and 1600, and attributed approximately 10 compositions. In some sources mention the Great Petrakis (Petraki I Kebir), but is more likely to relate to Peter the Peloponnesian later. Petros Peloponnesios or Peter the Lampadarios (c. 1735 – 1778). He was a cantor, composer and teacher of Byzantine and Ottoman music. He served as second domestikos (ecclesiastic official of the Byzantine Empire and later part of the Orthodox Church in Constantinople, present day Istanbul) between his arrival about 1764 until the death of Ioannes Trapezountios, and it is assumed that he became lampadarios (leader of the left choir) between 1770 and 1778 at the Great Church of Constantinople, after Daniel the Protopsaltes became Archon Protopsaltes.} Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Greece's Salt Cod History and the Basque Connection | 11 Mar 2026 | 00:51:55 | |
Hello! Brand new episode where I explore the "bakaliaros" aka bacalao or salt dried cod for you and me, of the Greeks. Specifically what's the history of the fried battered salt cod and garlic mash dish that is so popular in Greece generally this time of the year, usually on the 25th of March and what's the connection with the Greek War of Independence? Recommendations for this week: The Watercress Queen: https://comfortablyhungry.substack.com/p/s4e7-the-watercress-queen Re-creating the complex cuisine of prehistoric Europeans: https://arstechnica.com/science/2026/03/recreating-the-complex-cuisine-of-prehistoric-europeans/ Gourmet magazine: Cuisines of Odesa: recipes and stories from Ukraine’s historic city https://www.foxlanebooks.co.uk/product-page/cuisines-of-odesa Love, Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Ancient Roman Food Tasting in London | 08 Mar 2026 | 00:15:08 | |
Hello! Something a little different this weekend instead of a recipe... On today's episode, I'm talking about the recent ancient roman tasting event I went at the Hellenic and Roman Library in Senate House in central London. I'm discussing the menu that was served by Sally Grainger a prominent food archaeologist specialising in ancient Mediterranean cooking and ingredients. She also talked about her research all these years about Garum and Silphium two of the most well known but equally misunderstood ingredients of the ancient Greek and Roman table. Overall in my opinion and Sam's opinion the food was tasty and the audience/guests all seem to enjoy it and those who had a negative opinion about ancient food have changed their minds! From a room of 50 or so attendees I think only three or so weren't keen in the tastes of the food. Anyway it was fascinating and I hope I'll get the chance to interview Sally for this podcast soon! Love & Garum The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| History of Food in Central Asia Pt2 - From Baku to Beijing! | 04 Mar 2026 | 01:03:28 | |
Hello! This is part two of my conversation with the fantastic Anna Ansari about her book "Silk Roads" and the food of Central Asia. From Baku to Beijing! Origins, trade routes, influences, and what is the connecting thread behind it all? Plus a lot of personal stories, especially with melon! Personal dramas of melon! Find out more, here! You can buy Anna's book from my affiliate link at bookshop.org: https://uk.bookshop.org/a/17049/9780241694374 Enjoy! Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Batzina - An easy filo-less pie from Thessaly! | 28 Feb 2026 | 00:10:11 | |
Hello! Your recipe of the week on a Saturday is out! Thessaly. The flat and fertile land of Central Greece, famed since ancient times for their horses and cavalry that provided the strategic support for Alexander The Great's campaign on his conquest of the Persian Empire. Our task today -and recipe from the region- will be a lot easier than conquering a continent and subduing the world's mightiest empire! We just need to cook this delicious dish and eat it with family or friends. Let's find out how to make it, and the ingredients! Bon Appetit! Music by Miltos Boumis Enjoy, Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| History of Food in Central Asia Pt1 | 25 Feb 2026 | 00:47:17 | |
Melons. Spinach. Sheep tail fat. Spices. Bazaars. Enough tales to tantalise even the most incurious mind! Hello my curious archaeogastronomers! A new episode is here for your enjoyment! This time I have the great honour to have the fantastic Anna Ansari as my guest. We talk all about food, history and cultures of the cultures in Central Asia aka "Silk Roads" and her own personal story. I hope you'll enjoy this fantastic epic adventure! You can find Anna here on her website: https://www.annaansari.com/about And Instagram: https://www.instagram.com/thisplacetastesdelicious/?hl=en You can buy Anna's book from my affiliate link at bookshop.org: https://uk.bookshop.org/a/17049/9780241694374 Lots of love Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Cod Stuffed Vine Leaves: Recipe of the Week on Saturday | 21 Feb 2026 | 00:10:33 | |
Hello! Today's recipe on a Saturday is Salt Cod Dolmades with tomatoey avgolemono (egg lemon) sauce: A Delicious Peloponnesian recipe for the winter times. In the interior of the Peloponnese, where fresh fish was rare dried fish such as cod became staple. Enjoy! Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| A History of Fermented Dairy in Central Asia - From the steppe to space! | 12 Feb 2026 | 01:02:00 | |
Hello my curious archaeogastronomers! A brand new episode is out, and it's all about the long history of fermented dairy foodstuffs from the vast regions of Central Asia. Fermented dairy products from Central Asia have been to space! Resilient and nutritious, and good for the bronze age and the space age, are truly interstellar travelers of our civilization! We all know yoghurt and kefir but have you heard of kumis, chortan, gooroot? For this reason I 've employed the expertise and knowledge of Dr Simi Rezai Ghassemi, to tell me all about the amazing, uknown, and life giving fermented dairy products of Central Asia countries, from Azerbaijan, to Iran, all the way to Mongolian steppe! The 4000 year old mummified remains of a woman known as "The Beauty of Xiaohe" have fermented dairy (kefir? cheese?) as necklace. A seemingly unbroken tradition of drying and preserving dairy for the long harsh environments of Central Asia since time immemorial...So who indeed invented the first kefir? This side of Caucasus or the desserts of China? All the above and much more on today's episode! More about the mummies found in Tarim Basin: https://www.penn.museum/sites/expedition/ancient-mummies-of-the-tarim-basin/ Find out more about Dr Simi below: Web: https://simiskitchenblog.wordpress.com Substack: https://srezaighassemi.substack.com Intagram: https://www.instagram.com/simiskitchen/ Equinox: https://equinoxpub.com/projects/fermented-dairy-of-central-asia From bookshop.org: https://uk.bookshop.org/a/17049/9781800507029 Anyway enjoy our fascinating chat here! Love, Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Sunday Recipe of the Week: Fasolakia Yahni (aka Greek Green Bean Stew) | 08 Feb 2026 | 00:07:55 | |
Hello! New recipe of the week is out! This one is called "Fasolakia Yahni" and it's a classic of the "lathera" family of dishes, usually vegetarian. The name means "oily" aka cooked in lots of great Greek extra virgin olive oil! With music from Miltos Boumis. Enjoy! Love Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| The Ancient Origins of Miso and Soy Sauce | 04 Feb 2026 | 00:57:43 | |
Hello! Brand new episode is out and I'm excited about it! World fermentation day was on February 1st, just three days ago. And what better way to celebrate with two amazing inventions of humankind? Is miso the most astounding transformation in the world of fermentation? From ancient Chinese meat and fish based pastes to Buddihst monks taking the craft to Japan the story of Miso and Soy Sauce has a long long at least three thousand year old history! Ok, enjoy today's episode! Some links: Excellent traditional soy sauce maker: Kioke Shoyu Brewers Revival Youtube channel: https://www.youtube.com/watch?v=K72eethJuU8&list=PLkakkeid1iaj55xr57PzNV-w7uKDLE-Eb&index=1 My links/ recommendations for the week: Aubergines Braised With Trahana | My Greek Table with Diane Kochilas: https://www.youtube.com/watch?v=N5ni0hu7UDQ Greek Farms | Apaki & Syglino: Taste Greece’s Tradition: https://www.youtube.com/watch?v=dinXaNT2LlM How Extra-Virgin Olive Oil Is Made In Greece | Regional Eats | Food Insider: https://www.youtube.com/watch?v=l4GrYUUcQG0 Sources: https://archive.org/details/bookofmisosavory0000shur_j6b4/page/20/mode/2up The Noma Guide to Fermentation: Rene Redzepi & David Zilber Enjoy! Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Origin History of Coffee (Reprise) | 28 Jan 2026 | 00:52:31 | |
Hello! What happened in Paris in 1669 that ushered the fashion of Coffee in France? What's the popular myth of the introduction of coffee in Europe and the cafe culture that has to do with the siege of Vienna? And how an Ethiopian goat herd named Kaldi is credited with the discovery of coffee? All this and more, exploring the long history of coffee and it's myths from the Cloud forests of Ethiopian highlands to the deserts of Arabia and beyond on this episode! Enjoy! Sources and Credits for this episode: Books: -A people's history of coffee and cafés by Biderman, Bob -The devil's cup : coffee, the driving force in history by Allen, Stewart Lee https://insidearabia.com/coffee-the-lost-treasure-of-yemen/ And podcasts that deal with the subject in much more detail: A History of Coffee: https://www.spreaker.com/user/filterstories/episode-1-draft-8-ahoc-channel Original Music by Pavlos Kapralos & Miltos Boumis Motion Array Music: -UNCOVERING THE TRUTH A Rhian Talisein Sheehan Karl Solve Steven -Ashot Danielyan - Above The Long Desert - Arabia- Spirit of Oman -EMilarMusic&Audio_Shattered_Stone That's it! Now go and listen to the episode! Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Graviera stuffed aubergine leaves in tomato sauce | 25 Jan 2026 | 00:14:51 | |
Hello! New recipe of the week for you! Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||
| Food Traditions of Taiwan -Interview with Cathy Erway | 21 Jan 2026 | 00:54:25 | |
Hello my curious archaeogastronomers! New episode is out for your delight! An interview with food writer Cathy Erway about the foodways and dishes from the beautiful island of Taiwan! You can buy Cathy's book here: https://uk.bookshop.org/a/17049/9780544303010 Recommendations for the week: The Library of Ancient Wisdom by Selena Wisnom https://www.penguin.co.uk/books/443027/the-library-of-ancient-wisdom-by-wisnom-selena/9780241519639 The Ottoman History Podcast: https://www.ottomanhistorypodcast.com/ The Hungry Historians podcast: https://open.spotify.com/show/2dd70WM8rXd2rMKepkbjwu Enjoy! Love Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information. | |||