The Delicious Legacy

The Delicious Legacy
  • 5.0 (39)
  • Places & Travel
  • Updated Weekly

A Greek Gourmand, travels through time... Imagine yourself dining with Socrates, Plato, or Pythagoras! What tasty morsels of food accompanied the conversations of these most significant minds in Western philosophy? Now picture yourself as you sat for a symposium with Cicero, or Pliny the Elder or Julius Caesar. The opulent feasts of the decadent Romans! Maybe, you're following Alexander the Great during his military campaigns in Asia for ten years. Conquering the vast Persian empire, while discovering new foods. Or try and picture the richness of fruits and vegetables in the lush Hanging Gardens of Babylon. What foods did our ancestors ate? How did all begin? Who was the first to write a recipe down and why? Sauces, ingredients, ways of cooking. Timeless and continuous yet unique and so alien to us now days. Staple ingredients of the Mediterranean world -as we think now- like tomatoes, potatoes, rice, peppers, didn't exist. What did they eat? We will travel far and wide, reconstructing the diet, the feasts, the dishes of a Greek Philosopher in a symposium in Athens, or a Roman Emperor or as a rich merchant in the last night in Pompeii...Lavish dinners, exotic spices, so-called "barbaric" traditions of beer and milk, all intertwined... Stay tuned and find out more here, in 'The Delicious Legacy' Podcast! Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

  1. Food and Traditions of Mani Peninsula -Tough landscape and tough people!

    Jun 17

    Food and Traditions of Mani Peninsula -Tough landscape and tough people!

    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.

    43 min
  2. Recipe of the Week: Three Pontic Greek Dishes

    Jun 13 ·  Bonus

    Recipe of the Week: Three Pontic Greek Dishes

    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.

    12 min
  3. The Black Sea Greeks - Cuisine Food & Tradition (Reprise)

    Jun 10

    The Black Sea Greeks - Cuisine Food & Tradition (Reprise)

    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: https://www.theguardian.com/science/2024/apr/03/endangered-greek-dialect-living-bridge-ancient-world-romeyka 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.

    34 min
  4. Food Traditions of Medieval Germany

    Jun 3

    Food Traditions of Medieval Germany

    * 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 https://www.culina-vetus.de/ Kuchenmaistrey: A 15th-Century German Cookbookhttps://a.co/d/043L6kZO Landsknecht-Cookbookhttps://www.zinnfigur.com/en/Books-Media/Books/Middle-Ages/Bach-Volker-Landsknecht-Cookbook.html?srsltid=AfmBOoqOLTUT7AsJsNF--bOsu7OdP4AfA1eL9h-fUiaoTAQzQOT5UZDH 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 https://silkroadgourmet.com/ 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.

    1h 4m
  5. Abgoosht - A fantastic & comforting Iranian stew

    May 30 ·  Bonus

    Abgoosht - A fantastic & comforting Iranian stew

    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.

    11 min
  6. Eating Like an Ancient Spartan: Black Broth, Hunting and the Helots

    May 27

    Eating Like an Ancient Spartan: Black Broth, Hunting and the Helots

    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.

    48 min
  7. Food and Foodways of Classical Greece with Mariana Kavroulaki

    May 19

    Food and Foodways of Classical Greece with Mariana Kavroulaki

    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 https://www.travel.gr/en/experiences-ee/unknown-greece/franchthi-cave-and-the-dolines-of-didyma-in-the-peloponnese/ 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://www.eyeonspain.com/blogs/luislopezcortijo/19372/a-sauce-with-a-lot-of-history-in-southern-spain.aspx 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.

    37 min
  8. The forgotten ingredient of our modern kitchens

    May 12

    The forgotten ingredient of our modern kitchens

    *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.

    55 min
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About

A Greek Gourmand, travels through time... Imagine yourself dining with Socrates, Plato, or Pythagoras! What tasty morsels of food accompanied the conversations of these most significant minds in Western philosophy? Now picture yourself as you sat for a symposium with Cicero, or Pliny the Elder or Julius Caesar. The opulent feasts of the decadent Romans! Maybe, you're following Alexander the Great during his military campaigns in Asia for ten years. Conquering the vast Persian empire, while discovering new foods. Or try and picture the richness of fruits and vegetables in the lush Hanging Gardens of Babylon. What foods did our ancestors ate? How did all begin? Who was the first to write a recipe down and why? Sauces, ingredients, ways of cooking. Timeless and continuous yet unique and so alien to us now days. Staple ingredients of the Mediterranean world -as we think now- like tomatoes, potatoes, rice, peppers, didn't exist. What did they eat? We will travel far and wide, reconstructing the diet, the feasts, the dishes of a Greek Philosopher in a symposium in Athens, or a Roman Emperor or as a rich merchant in the last night in Pompeii...Lavish dinners, exotic spices, so-called "barbaric" traditions of beer and milk, all intertwined... Stay tuned and find out more here, in 'The Delicious Legacy' Podcast! Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Information

  • Creator
    The Delicious Legacy
  • Years Active
    2020 - 2026
  • Episodes
    240
  • Rating
    Clean
  • Copyright
    © Thomas Ntinas
  • Show Website
    The Delicious Legacy

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