The Delicious Legacy

Hello!I'm very excited about this episode! Farrell Monaco is a culinary & experimental archaeologist, and bread-baking addict! Especially of the ancient Greco-Roman variety...So what better person to chat about the ancient cuisine? And it's a very thought-provoking and thoughtful. Who were the people (and the animals!) who did the hard work?Currently in California -where she was when we spoke online- but mostly researching in Pompeii, Herculaneum and Ostia about ancient Greco-Roman breadways.More info on bread from Pompeii by Farrell Monaco:https://www.bbc.com/travel/article/20230629-adoreum-the-newly-discovered-flatbread-fresco-of-pompeiihttps://www.bbc.com/travel/article/20230406-arculata-the-bread-that-survived-pompeiiApuleius and The Golden Ass:https://en.wikipedia.org/wiki/The_Golden_AssEtruscan Tarquinian Tombs:https://tarquiniaturismo.com/tomb-of-the-triclinium/?lang=en Farrell's website and blog:https://tavolamediterranea.com/Enjoy!Thom & 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!An new episode is out!A few weeks ago I had the chance to interview Honor Eldridge about her new book "The Avocado Debate" which will be released on 24 of November.We talked about the controversy and debate that this fruit causes around many circles of commentators both online and in the real world and of course about it's history and how it went on to conquer the breakfast tables around the world, and why!From claims it steals water from local communities, to destroying pristine ecosystems and being simply a crop at the hands of drug cartels avocado hasn't being short of controversies.Should we rightly demonize the avocado or we need a subtler approach to figure out how to solve general environmental issues that arise in food production and help indigenous, local communities? (and enjoy a smashed avocado on toast with our breakfast?)Let's find out what really happens behind the scenes on this episode of The Delicious Legacy Episode!You can pre-order the book here:https://www.routledge.com/The-Avocado-Debate/Eldridge/p/book/9781032443898Intro Outro Music by Pavlos KapralosEnjoy!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!On this episode I had the pleasure to interview the fantastic Greek author and chef Carolina Doriti about her new book, titled as above.What is "Kakavia"? "Giouvarlakia"? "Bobota" and "Koliva"? And what's the secret for the best Avgolemono?Where can we trace the lineage of all those traditional Greek recipes from? These and a lot more, in our interview today!Carolina will be in London 12th till 24th of November, appearing in Saturday Kitchen and fronting workshops at Borough Market in the 17th of November and 18th of November will be doing a workshop. Book here:https://oliveology.co.uk/product/cooking-with-carolina/ Also she will be cooking at restaurant Vori in Holland Park on 21st and 22nd of November.You can find out more and book here:https://vorigreekitchen.co.uk/ Her book Salt of the Earth is out now, and you can get it online or on all good bookshops!https://www.waterstones.com/book/salt-of-the-earth/carolina-doriti//9781787138544?sv1=affiliate&sv_campaign_id=259955&awc=3787_1698752038_ab4da470e66bc19b3be129111e510b4d&utm_source=259955&utm_medium=affiliate&utm_campaign=Genie+Shopping+CSS Diane Kochilas PBS series on Greek Food:https://www.pbs.org/food/shows/my-greek-table-with-diane-kochilas/Enjoy listening!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.

Nights drawing in. It gets colder and wetter outside.We tend to stay in more. Cosy. Get to cook more warm foods. The autumn and winter seasons have many festivities and celebrations. These, need something special to mark the occasion. A cake, a dessert...But even a bread is something I'd consider baking now...In the summer? no way I would have that oven on! ahahaha!And what is a spit roast cake?!!?Let's explore some traditional, unique and quirky desserts from the corners of Europe together with Kristin, a curious baker, a baker who wants to eat her way across traditional European desserts, and between you and me, who can blame her?Kristins channel is here: https://www.youtube.com/@BakeAcrossEuropeEnjoy!Thom & 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.

Where do you go if you want to find the plant Silphium?And what the heck is Axayacatl?Join me on this episode for a great discussion I had with author and journalist Taras Grescoe. His latest book "The Lost Supper" will be published on November 9th in UK and so I managed to secure a pre-release copy and ask him all the important questions!Taras through his quest for past flavours, is perhaps the first westerner in nearly 2000 years that have chewed on the root of "Silphion" the legendary plant and spice for Greek and Roman cuisine! Bold claim huh? What did he find in a remote plain in the centre of modern Turkey?How did his own home-made Garum tasted like? And who makes the best modern garum? The archaeologists in Spain or the fishermen of Vietnam?A key message of the book is that in Diversity there is Resilience. And all the diversity in our food systems is diminished constantly by the Industry.These and a lot more in our interview here!Buy Taras book here: https://www.waterstones.com/book/the-lost-supper/taras-grescoe/9781771647632More details about The Ark of Taste:https://slowfoodusa.org/ark-of-taste/orhttps://www.fondazioneslowfood.com/en/what-we-do/the-ark-of-taste/Music by Pavlos KapralosTranscript for inaudible parts:12min 25sec in:“She advised me as I made my own garum and the interesting thing is of course it’s a pretty straightforward process you allow with salt, small fish, in my case portuguese sardines to liquify…”15 min 39sec:“We do well to include them in our diet especially given the population pressure i decided to go down to mexico city …”21min 13 sec:“I grew up in somewhere what some people call it British Colombia I prefer to call it Illahee Ch uk,which means where the land meets the sea, I grew near Vancouver Island…”22min 25sec:“ a variety of plant foods and of course the aquatic resources and especially the salmon ….so it was my goal was to find that root and to see if someone will offer my some hospitality its amazing food it is a complex carbohydrate…”23min 35sec:“...which is almost like a Scottish fried bread which they are not really good for your health those things whereas the camas was excellent.  There’s one thing about the camas you have to be careful there are two kinds of camas, blue camas and white camas and the white camas is also known death camas and a single taste of it it can paralyse you” Thanks for listening! Join me on Patreon for bonus 7 extra minutes of bonus content on this episode!https://www.patreon.com/posts/lost-supper-with-91141070?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator&utm_content=join_linkLove,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.

Coarse rice to eat, water to drink, my bent arm for a pillow, therein is happiness. Wealth and rank attained through immoral means are nothing but drifting clouds. Where did Biriyani come from?What is the best recipe for it?Did Mongols, or Persians or Tamils or someone else brought it to the Indian Subcontinent?When did it become a such a popular sensation?All the above will be answered in this episode.For a full version please go to my Patreon page and subscribe from $3 a month, less than a cup of coffee in London, for exclusive archaeogastronomical content!https://www.patreon.com/thedeliciouslegacyThis way you'll help create more episodes, more frequently and you'll allow me to extent my research to many different fascinating areas of our past.Plus you'll be getting unique recipes tailor made for you! And more videos! Win-win really!EnjoyThe 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.

The centre of Mediterranean. The true centre of the ancient world. The Phoenicians, from what is modern day Lebanon, from a small coastal strip of land, sailed away and never looked back! They and their descendants went further away than any other ancient civilization perhaps even circumnavigated Africa westwards as fasr south as Gabon in the equator! They also gave us the alphabet! Greeks, Etruscans and Romans then adopted it and we're still using it to this day. it's rather tragic then, that we don't have almost nothing surviving from their libraries and their literature and of course their foods and recipes.Carthage was perhaps the most significant culture connecting the far west of the Med -even beyond the pillars of Hercules- with the East; Mesopotamia and even beyond. True sailors, navigators, explorers and merchants perhaps are somehow forgotten in our age -unfairly in our opinion- about their contributions to the worlds history.In today's episode we explore the agricultural impact, the foods and important discoveries that played a significant role in the rise of the first truly global trade network in the ancient world.Is there anything surviving from the golden era of Carthage that tells us about their food?Greeks and Romans followed where the Phoenicians and Carthaginians lead the way.To support the podcast go to Patreon: https://www.patreon.com/thedeliciouslegacyMusic by Pavlos Kapralos.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.

What did the real people in Tudor England eat? From fruit pies to bean and bacon stews, what Tudors ate & drank varied greatly, and was subject to season and Galen's humoral theory...Poor and wealthy alike lived off the land, using ingredients based on their availability and seasonality.Let's find out more from our expert, historian Brigitte Webster. She truly lives and breaths Tudor, in her Tudor house in rural Norfolk where she grows her own fruit and vegetables in a truly authentic Tudor way. She rediscovers day in day out, how did the people back then grew their food in different seasons, plus how savvy with food waste they were! Nothing was wasted!Join Brigitte to find out what an authentic Tudor recipe looked like, from how it was worded to exactly what ingredients were used.You can get Briggite's book here:https://www.pen-and-sword.co.uk/Eating-with-the-Tudors-Hardback/p/23659And this is her Tudor house:https://www.tudorexperience.com/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.

What have I got for you?Only an exclusive interview with food historian Victoria Flexner and Chef Jay Reifel about their new book "A History of the World in Ten Dinners" which is going to be released on 19 of September.I was granted access to the preview copy and the opportunity to chat to the creators of the Supper Club "Edible History" about their new adventure writing this amazing book.A History of the World in Ten Dinners, is divided into ten chapters, starting in ancient Rome, working through 10th century Baghdad, the medieval Silk Road, Renaissance Italy, Tudor England, Al-Andalus, the Columbian Exchange, the Ethiopian Empire, Versailles all the way up to 19th century New York City. Each chapter weaves historical narrative with period recipes sourced from manuscripts, ancient culinary compendiums.Enjoy!Links to Jay's & Victoria's work and book:https://www.ediblehistorynyc.com/ https://www.vogue.com/article/what-did-feminist-icons-eat-for-dinner-mofad-edible-history https://www.rizzoliusa.com/book/9780847873456/ https://www.newyorker.com/culture/annals-of-gastronomy/an-actual-dinner-party-inspired-by-judy-chicagos-the-dinner-party Music by Pavlos Kapralos as usual!Thanks,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!First of all, my thoughts go to all wildfire victims, the world over. It seems that Europe and North America are burning all summer with no end in sight. It is heartbreaking to watch it on the news in real time. The deadly wildfires wept through Hawaii recently, and even though I had this episode researched and recorded for a few months, I kept thinking about the release last week, since the catastrophic wildfires in Maui swept through a whole town. I was in two mind releasing it but in the end the rich, beautiful gastronomic history and myths of these islands needed to be told and appreciated by as many people as possible. Hawaiian Pineapple: Sliced, Crushed or Grated. “Picked ripe, canned right”The kindly sun of the tropics, tempered by the trade winds of the pacific; the gentle rain that brings bloom and fruit to almost every inch of soil in Hawaii. The dew of morning and the mellow evening light- all these you will find in a can of Hawaiian pineapple.Always ask for Hawaiian Pineapple - no matter what brand so long as it comes from Hawaii. Sold everywhere. Sliced, grated or crushed. - Saturday Evening Post, May 3, 1913.What are the images you firstly get when you hear Hawaii? Pineapples? Well forget them! Pineapples came from Brazil. So why is Hawaii so much in our imagination wedded with pineapples and tiki?In this episode we'll get to grips with the colonial recent past and how still resonates in the islands, but most importantly, we'll dive into the ancient Polynesian culture.What is taro, breadfruit and the famed "ahupua'a"? Join me to explore the ancient myths of creation of Hawaii and her foods!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.