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The Delicious Legacy
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.
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Archestratus was the father of Gastronomy. He circumnavigated the known world to satisfy his hunger. You 'll do the same here via The Delicious Legacy
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featured episodes
Take a look at what's inside
Featured Episodes
Ancient Greek Music with Pavlos Kapralos
Jun 12
1h 2m
More Episodes
Tracing the origins of the restaurant menu: An Interview with Professor Nathalie Cooke
May 15
Hello!
Menus.
These little pieces of paper, seem to be so obvious and ubiquitous today, not worth thinking about, no further certainly aside from the restaurant.
The new book from Nathalie Cooke, disproves this notion wholeheartedly. It provides glimpses into the meals enjoyed by royalty and the rogues, food prepared for the great and the good, adults and children, and how they reflect changing notions of health and institutions should feed for nourishment or punishment.
With lavish illustrations, this is an exquisite book, which will make you think deeply.
Nathalie writes "Menus whet our appetites. They tell us stories. They open windows on our past. They are designed both to pique and satisfy our curiosity. But even more so Nathalie argues that are strategic documents. They shape the diners' choices and enhance their dining experience.
Ultimately, the endeavour is to emphasize the persistence of key elements over time and across contexts despite the myriad variations in menu design."
Tastes and Traditions asks not just what is on the menu, but what the menu is doing. One takeaway is that menus “do not always present their wares in a straightforward way; some go off the beaten path, becoming almost as important as the food itself.”
Cooke argues that we, as modern readers of historical menus, experience these documents as artifacts, with hindsight, curiosity and often surprise...
Enjoy our conversation!
Find out more on how to win a copy of Tastes and Traditions here:
https://www.patreon.com/posts/do-you-want-copy-129031460
Thom & The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
How Beer Changed Humankind. An Interview with Jonny Garrett!
May 07
Hello!
What is a craft ale? Who’s C.A.M.R.A? And what is a cask conditioned ale? What is the difference between a lager, a Pilsner, a bitter, a mild, and so on! The world of beer can be very confusing! All i want is to enjoy my beer with my friends in a cosy pub!
The above are some important questions that you might have never thought about, but thanks to the guest of today’s episode Jonny Garrett we have a lot of in-depth analysis and information clearing things a little.
Beer is never far away in my thoughts nor physically: a pub is relatively close to wherever I am in UK. These are two of the quintessential elements of British life. But my reason for inviting Jonny on the podcast is that he has a new and award winning book out now, with an even more profound and important history regarding beer! The book is called The Meaning of Beer: An Alternative History of the World and explores how -as it was called in many occasions, liquid bread- it gave us nutrition, calories, social bonding, but inventions that went past the food world into medicine and literally saved the lives of millions of humans subsequently! Our understanding of germs started under the microscope of a man trying to work out why beer turned sour!
How would our history be shaped if there wasn’t beer in our lives for the past 13 thousand years?
To find out, let’s dive into today’s episode!
Buy a copy of the Fortnum & Mason award winning book here:
Jonny's Beer YouTube Channel:
https://www.youtube.com/@TheCraftBeerChannel
Oh and some lovely news: AUDIO WINNER at Fortnum and Mason Food and Drinks awards was the Comfortably Hungry podcast for the episode "The Culinary Creativity of the Enslaved"
won my friend, colleague, Presenter & Producer: Sam Bilton! This is a podcast that I'm working on in a sound mixing capacity and I'm really happy for Sam I thoroughly enjoyed this season!
https://www.fortnumandmason.com/food-and-drink-awards-winners
Much love,
Thom & The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
Wine in Ancient Greece - Myths, Legends and History
Apr 30
Hello!
Wine was always central in the life of Ancient Greeks. Both on day to day basis, but also as foundational myths part of the story of being Greeks, their ancient and mythical past and the sacred lores of Gods.
For instance take this line from the mythical battle between the Lapiths and the Centaurs.
"For when Pirithous wooed Hippodamia he feasted the centaurs because they were her kinsmen. But being unaccustomed to wine, they made themselves drunk by swilling it greedily, and when the bride was brought in, the attempted to violate her. But Pirithous, fully armed with Theseus, joined the battle with them, and Theseus killed many of them"
-Zenobious, Centauromachy, V33
Please enjoy this wine-soaked archaeogastronomical and mythical adventure in the wine history of Ancient Greece!
Thanks to Pavlos Kapralos for his music.
The A is For Apple Podcast episode that I've appeared is here:
https://open.spotify.com/episode/6pQrdCPC32VCgsSgunH7jk?si=4001fb78b92646bd
The Europeans podcast I made a guest appearance is here:
https://open.spotify.com/episode/2DqFL6863dmytM3oxYg5x9?si=666ec898ce7e4d5b
Support the podcast with one off donations on Ko-Fi here:
https://ko-fi.com/thedeliciouslegacypodcast
Support this show http://supporter.acast.com/the-delicious-legacy.
Repast - The Story of Food
Apr 22
Hello!
New episode for you my lovelies!
My interview with the lovely Jenny Linford, all about her new book, which is out on the 24th of April, Repast The Story of Food by the British Museum and Thames & Hudson.
Get the book here:
https://www.waterstones.com/book/repast-british-museum/jenny-linford/9780500481158
x
Much love,
Thom & The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
Al Dente - A History of Food in Italy
Apr 16
Hello!
Italian food: What comes to mind first when you hear this? A Neapolitan pizza, warm with bubbly tomato sauce and mozarella? A cotoletta alla Milanese, or a Roman cacio e pepe pasta? A lovely bottle of chianti wine or a pasta pesto?
But for all our knowledge -or lack of - how did the food of the Italian peninsula came to be? And why it become so popular?
In his new book, "Al Dente - A History of Food in Italy" Fabio Parasecoli writes "Foodies are enraptured by its endless diversity and its capacity to intrigue and to always offer something new and ‘hot’. Tourists and travellers, often pleasantly surprised by their meals and the warm manners that surround them, end up projecting healthy amounts of romanticism on to dishes and ingredients, enriching Italian food with their own desires and longings. Writers also do their bit to perpetuate the myth..."
So who's better to explain the food history of Italy and what it means other than Fabio Paresecoli himself?
Let's listen to him, today!
The paperback edition of the book is out on 1st of May and you can pre-order here:
https://reaktionbooks.co.uk/work/al-dente
Find more about Fabio on his website here:
https://fabioparasecoli.com/about/
Enjoy
Thom & The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
The Ancient History of Potato in the Andes
Apr 09
Hello and welcome back to another culinary adventure my curious and hungry archaeogastronomers!
How, when and why the first potatoes were domesticated? Who were the people who did it?
The tough, inhospitable terrain, the extreme climate and the improbably high altitude plateau of the Andean altiplano is the home of the potato. A tuber that was a staple of the diet of the Andean people for thousands of years; then went not only to conquer the world, but be the friend of peasants, farmers, poor people too and save millions from starvation around the world! How did that come about? And what was the genius systems of the Incas that helped grow this amazingly tasty and nutritious food?
Let's find out on today's epic adventure!
Recommendations for the week:
The Puratos Sourdough Library
https://www.questforsourdough.com/puratos-library
People | Planet | Food, a Scigest podcast series exploring the intersection of sustainability, agriculture, and our global food system.
https://www.plantandfood.com/en-nz/people-planet-food
Cradle of Gold:
The Story of Hiram Bingham, a Real-Life Indiana Jones, and the Search for Machu Picchu
https://www.christopherheaney.net/cradle-of-gold/description
Enjoy!
The Delicious Legacy
Support this show http://supporter.acast.com/the-delicious-legacy.
+ 173 more episodes
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