The Delicious Legacy

Hello my lovely archaeogastronomers!On this bonus episode today, I'm sharing with you my personal details of food, cooking and journey through food I had as a young child, teenager, young adult and beyond with the food, the cooking adventures and all that happened to me that shaped me and brought me here with you, passionate about food, history and curious about global gastronomy!It a lot more intimate than I thought it would be although it doesn't feel like it should be! A strange sensation not sure how to describing exactly.My friends and family of course know about this so it's not that weird to share it with the wider world!In any case I hope you'll enjoy this and see you again next week, for a proper epic archaeogastronomical adventure!Please join me on Patreon, or BlueSky, the rest, well I'm trying to quit twitter, instagram and facebook so...!Have a great weekend!xThe Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Join beer historian Pete Brown, an expert in the culture and history of beer, as he takes listeners on a journey through the ages. Discover how beer has shaped societies, from its ancient roots in the Neolithic era to its role in modern gatherings. Brown shares insights on the ancient Greeks' view of beer, contrasting it with wine, and highlights the evolution of flavors through brewing practices. With fascinating anecdotes and cultural nuances, this conversation uncovers the timeless bond between humanity and this cherished beverage.

Hello!Happy New Year and a Happy New Season of The Delicious Legacy Podcast!Pubs. I love them! Who doesn't?Culturally and socially important spaces throughout the centuries, more so the past two hundred years.We mourn when one has closed down. We regularly hear about their supposed demise now or in the near future. But pubs, inns, taverns, alehouses, have been part of the fabric of life in these Isles since early medieval times.They are everywhere and ever evolving in nature.On today's episode I have invited the esteemed buildings archaeologist James Wright to explain a little bit behind the myths, mysteries and misunderstandings about the institution that is the British Pub!How did you order and got served your beer in the 17th century pub? And what's a "buttery hatch"?What are some of the most prevalent myths about the oldest pub in England? Why these stories keep persisting?How did the pub started in the Medieval period and how does it differ to the pub we know today?These and many more subjects you'll find on today's episode all about the history of our beloved pubs!You can find more about James's work here:https://triskeleheritage.triskelepublishing.com/blogs/In search of Britain’s oldest pubhttps://www.historyextra.com/period/general-history/britain-england-oldest-pub-where-how-identify/You can purchase his book here:https://www.waterstones.com/book/historic-building-mythbusting/james-wright/9781803994475Love,The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Merry Christmas my lovely archaeogastronomers!The second bonus episode of this Christmas season is out!Just less than a week now till Christmas day, this is a special one, with friends of the podcast -and fellow podcasters- plus food historians, Neil Buttery, Sam Bilton, Brigitte Webster and Ali Pinotalking to me about their favourite historic Christmas recipe!What do they like preparing, eating and sharing with friends and family and why?Let's find out here!Plus, I'm in the kitchen, preparing a bunch of traditional Christmassy things! English such as Christmas Pudding, mince pies, and Smoking Bishop and the famous Greek melomakarona of my childhood!Have a lovely time off, with health and happiness for all your families and loved ones!Listen to Sam's Comfortably Hungry Podcast here: https://open.spotify.com/show/3iSZMea3TBwMx1tZ1c9rN7?si=f2b5705dd1b14b12To listen to Neil Buttery's podcast, go here: https://open.spotify.com/show/5dJzPk1ux4b4o8Q9s2L7m6?si=4dd7111b1dde40acAnd for Ali's podcast go here: https://open.spotify.com/show/5IV7dms3DLxrVF81zj6ZRY?si=5c63b4da75174237Much love as always,ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

"Capons, hens, beside turkeys, geese, and ducks, beside beef and mutton must all die for the great feast; for in twelve days a multitude of people will not be fed with a little! Now plums, and spice, sugar and honey, square it among pies and broth...Youth must dance and sing and the aged sit...and if the cook do not lack wit, he will sweetly lick his fingers..."Hello and welcome back to another archaeogastronomical adventure!Christmas time in nearly upon us! And what better way to start the celebrations, other than an episode about the Christmas food traditions of the Tudor era?We are not quite in modern times yet, we are short of out of the Medieval time, the world is expanding with Europeans travelling East- West and South all over the Atlantic in the Americas and bringing back strange new foods!So what did the English eat then and how the common folk and aristocracy celebrated during these troublesome times?For this reason I invited back Tudor food expert Brigitte Webster to tell us all about the food of the Tudor Christmas Table!You can get Brigitte's fantastic book here:https://www.amazon.co.uk/Eating-Tudors-Recipes-Brigitte-Webster/dp/1399092596Enjoy!The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!Have you heard of Avgotaraho and Trahana?Two very different, interesting ingredients and dishes from Greece's vast menu.Let me take you into a journey with the nomadic transhumanism shepherds of the Balkans and down to the labyrinthine lagoons and wetland of West Greece in Messolonghi where Lord Byron made a heroic last stance giving his life for Greece's independence and freedom.There a part of what used to be called Roumeli region, from around November through April, it is the season for lavraki (sea bass), the rockfish govios (goby), and a small local shrimp, roughly an inch long, that is fried and eaten whole. November also marks the beginning of the saltwater eel season, which is a very important local fish commercially—most of it is exported directly to Italy, and there much of it is consumed in Comoccio, south of Venice, where eel is the national dish...Well today's episode is all about them, their history, lineage and how they are made and eaten! Listen, get hungry and repeat! :-)Enjoy!Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

London.Mid eighteenth century.A busy, raucous city, capital of a growing economic power.Wars abroad. Art, theatre, music. Plotting.What better symbol of English manliness, in the face of all the difficulties, winning against all enemies, than beef?And what better meal than a steak? And where do you get your steak with your mates and your cigars and your politics and plotting?Welcome to the Sublime Society of Beef Steaks, on of the most prestigious private members clubs in the history of private clubs!Enjoy!The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Join Sejal Sukhadwala, an author and food writer with a passion for Indian and British culinary history, as she dives deep into the rich tapestry of Indian food. She challenges the oversimplified notion of 'curry' and explores the influence of Persian and Portuguese culinary traditions. The conversation highlights how British colonialism shaped Indian cuisine in the UK, especially the evolution of iconic dishes in London. With insights into ancient ingredients and modern adaptations, Sejal lays bare the complexities of India's culinary legacy.

Hello my lovely archaeogastronomers!Today we'll explore the traditional Greek charcuterie, how is it made, what meat is used, and what continuation and connection has with the Byzantine and the ancient past.I grew up eating bacon, ham, salami (danish style, milano style) and not much in the more traditional local Greek charcuterie. We were never famed for it in our modern cuisine as one knows Greek salad, feta cheese, pastitsio, souvlaki, moussaka etc...I was curious: We don't do at all our unique preserved meats? And if so, why? And if it exists, why I don't know about it? I must taste it!What is "Syglino", "Apaki" or Pasturmas?Anyway let's find out of the unique smoked, salted, and matured meat preparations of Ionian Islands, of Peloponnese, Macedonia, Cyclades, Thrace and Crete!Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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