The Delicious Legacy

A fascinating chat with archaeologist, culinary historian and historical cookbook author Ursula Janssen!An all around brilliant talented human being then, that her passion is history and transmitting this through her ancient cooking!Garum made of Barley. From middle east. In the Arab times.Food of of Mesopotamia and Biblical Times.The Arabic influence in European medieval cuisine.And much more...!Find some of her ancient recipes interpretation here:https://www.youtube.com/user/ursulajanssen and all about the Trullo Cicerone experience here:https://trullocicerone.com/ Happy 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.

Burmese food writer turned activist MiMi Aye has been raising awareness about the crisis in Myanmar since the coup in February. MiMi’s award-winning book ‘MANDALAY: Recipes & Tales from a Burmese Kitchen’ is loved by Nigella Lawson and was chosen by The Observer, The FT, and The Mail on Sunday as one of their Best Books of 2019. MiMi also co-hosts the food and culture podcast The MSG Pod and is on social media as @meemalee***The vast tropical and sub-tropical south east Asia always was a place of tantalising and fascinating stories, myths and legends! Ruins and monuments hidden deep in the jungles, long and unexplored rivers, mysterious tribes living in the jungles, and long lost civilizations! Even more the myriads of different foods, the ingredients the thousands of local plants were alien to me! We do know a lot of Thai and Vietnamese food, and we have a sense of place for them. We know of Indian and Bangladeshi cuisines too well. But what about that "little" corner of the earth sandwiched between China in the north, India to the west and Thailand in the East? What about Myanmar? Or as it is also known (perhaps more correctly) Burma. I knew practically nothing about the country. Same with many of us. I could point it on the map, but aside from that, the long military dictatorship and the many years of isolation, shrouded her in mystery!I could not pass the opportunity then, to invite Mimi Aye on the podcast, since she is the go to person for all things that have to do with Burmese food in UK!Obviously rice was been cultivated in this region of the world for almost 6000 years...And what is Lahpet? A unique delicacy of the Burmese people...And do they eat fish sauce? Tea, rice, fritters, soups and salads, fermented bean pastes, fish sauce...!Why is that extremely bitter foods are consider a must-have?I need to know -and most importantly eat- everything!Well now I have a sense of direction on where to start thanks to Mimi!And so do you:https://www.meemalee.net/buy-my-book Enjoy!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.

Kokoretsi!The first love that lasts forever. It's delicious, its bloody and it requires patience and knowledge. Real heroes don't wear capes. They make kokoretsi. Thank you father!Kokoretsi is a traditional Easter delicacy, that Greeks usually make and eat on Easter Sunday, together with the other traditional dish: Spit roast lamb over charcoal fire!So how is it made? What's the tradition behind and what's the connection with Ancient Greece?Which other nation makes it? Let's find out more about Sardinian, Italian, Turkish versions of Kokoretsi on the podcast!Happy listening! My voiceover was recorded at Area18 studio, North Acton, West London. Many thanks to Richard Bignell for letting me use his studio for my episode!Here's a link to the studio's website to find out more about the services Richard offers, as he is a very talented Sound Engineer! www.area18.net/NewWebsiteTheme tune on this episode is the oldest surviving song from Ancient Greece "Seikilos Epitaph" which is performed by Pavlos Kapralos.Enjoy!ThomThe 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.

Helloooooooooooooooooooooooooo!!!Welcome back to another episode of our archaogastronomical adventures!I hope you're all well and healthy and had a lovely Easter.Today's episode is all about ancient vegetarianism.And the philosopher Pythagoras is the central figure on all these talk today.Pythagoras, the father of mathematics, was born and raised in Samos. around 580BCE. He is one of the most acclaimed pre-Socratic philosophers and the Pythagorean Theorem bears his name. Samos is a green island known for its mixed flora, full of mountains and plains. Olive groves are covering most of these plains, since the age of Pythagoras and even before, while the main varieties are the local Ntopia Elia, Koronéiki and Kalamòn. Even though Pythagoras spent more than forty years in his birthplace, he eventually decided to set sail for new seas; his thirst for knowledge led him to travel throughout most of the then known world, most notably Egypt and Babylon, centres of wisdom knowledge and secret mystical rites, before settling down to Croton, a town in Magna Graecia, modern Southern Italy. He may have found pupils to follow him, and welcoming ears to listen to his preaching....More on the audio if you press play!Notes for this episode:Theophrastus (c. 371–287 BCE) was a Peripatetic philosopher who was Aristotle's close colleague and successor at the Lyceum. He wrote many treatises in all areas of philosophy, in order to support, improve, expand, and develop the Aristotelian system. Of his few surviving works, the most important are Peri phytōn historia (“Inquiry into Plants”) and Peri phytōn aitiōn (“Growth of Plants”), comprising nine and six books, respectively.Aulus Gellius (c. 125 – after 180 AD) was a Roman author and grammarian, who was probably born and certainly brought up in Rome. He was educated in Athens, after which he returned to Rome.Vetch: A member of the pea family, Fabaceae, which forms the third largest plant family in the world with over thirteen thousand species. Of these species, the bitter vetch, was one of the first domesticated crops grown by neolithic people. There are many different vetch species, the purple flowered varieties are all safe to eat.Credits:All Music by Pavlos Kapraloshttps://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1Aexcept under Maltby and Greek promo; Song "Waltz Detuné" by Cloudcubhttps://cloudcub.bandcamp.com/album/memories-i-cant-readand under Ancient History Hound ad; Song by Aris Lanaridishttps://www.arislanaridis.co.uk/You can help with the costs of the podcast by becoming a patron on Patreon:https://www.patreon.com/thedeliciouslegacySupport 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 all!What fabulous frolics and food fantasies are we exploring today? Ones made of figs and foie gras!Well these two items might seem unrelated to begin with, but there is a very close connection!Let's trace the history of figs in Ancient Greece and Rome, and foie gras - a technique for force feeding geese and duck - all the way back to Ancient Egypt, around 2500 BCE. (A controversial food, and technique that even then it was it's critics! We are not unique my friends!)Enjoy!Credits:Thanks to Richard B for the use of his studio, Area18 to record this episode!Music by Pavlos Kapralos for more of his amazing music go here: https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A/videosInstrumental music on the "Support me" break at 17min 40sec composed and performed by James R Bryden & Thom NtinasSupport 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! What could call itself the first ice cream cup was found in Egypt in a tomb from the Second Dynasty (2700 BC). This was a kind of mould, consisting of two silver cups, one of which contained snow (or crushed ice) and the other cooked fruit. “Icehouses”, where snow was stored and ice deliberately formed, were undoubtedly an extremely ancient invention. Around AD300 in India they found a way to manufacture cheap ice: Porous clay pots containing boiled, cooled water were laid out on top of straw in shallow trenches; under favourable circumstances, thin ice would form on the surface during winter nights which could be harvested and combined for sale.Of course ancient Persians by 400BC have mastered the art and technique of creating ice in the deserts of Iran for their needs ie storing food and for pleasure in form of iced drinks! This practice requires an ingenious structure called a yakhchālThe emperor Nero had snow and ice transported from mountains or volcanoes such as Mount Etna, these natural ice being stored in ice-boxes and buried in wells to be preserved. Nero also feasted his guests with crushed fruit with honey and snow, practices that Seneca found very expensive.How long have these sorbets and frozen fruits been eaten ? Historians remain silent on the subject. It seems that these icy preparations lasted in the Middle East but not in the West.The famous Italian traveller of the middle ages, Marco Polo met Kublai Khan and had the honour of enjoying the royal treat. After leaving China, Marco Polo brought the technique of making ice cream back to Italia. Marco Polo is often recognized for bringing knowledge of Chinese ice cream techniques to Italy where it was perfected, but it seems clear that news about ice cream has travelled to Europe from the Arab world, also via a number other sources.Resources and further reading:"Consider the Fork: A History of How We Cook and Eat" by Bee WilsonISBN: 9780141049083How Ice Cream Got Its Conehttps://www.seriouseats.com/2019/06/ice-cream-cone-history.html The Delicious History of Ice Cream:https://medium.com/@andersoncuellar/the-delicious-history-of-ice-cream-6a75938630f0 Martini Fisher Ancient History of Ice Cream: https://martinifisher.com/2020/10/30/the-ancient-history-of-ice-cream/ Saltpetre: Regency Refrigeration:https://regencyredingote.wordpress.com/2013/08/09/saltpetre-regency-refrigeration/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.

The Greek playwright Euripides said; "What is abundance? In a word, and no more, the wise are content with what is necessary". And we can all agree, what could be more necessary than bread, oil and wine?Hello! My name is Thomas Ntinas and this is the Delicious Legacy Podcast!Today I will sing the praises of bread! We'll see the history and myths and techniques of this delicious, nourishing magical food, going from a seed of a wild grass to dust and then to this warm, crunchy, chewy deliciousness that fed empires!Archestratus on where to find good bread: "First then I will list the gifts of Demeter of the fair tresses, my dear Moschus: keep it safe in your heart. Now the best to get hold of and the finest of all, cleanly bolted from barley with a good grain, is in Lesbos, in the wave-surrounded breast of famous Eresos. It is whiter than snow from the sky: if the gods eat barley groats then Hermes must come and buy it for them from there. In seven-gated Thebes too it is reasonably good, and in Thasos and some other cities, but it is like grape pips compared with Lesbian. Get that idea clearly into your head. Get hold of a Thessalian roll, rounded into a circle and well pounded by hand They themselves call this roll krimnitas, but others call it chondrinos bread. Then I praise the son of fine wheat flour from Tegea, ash-bread. Bread made in the market, famous Athens provides for mortals, of an excellent quality. In Erythrae which bears clusters of grapes a white bread comes out of the oven, bursting with the delicate flavours of the season, and will bring pleasure at the feast."Enjoy!with music from the amazingly talented Pavlos KapralosIf you like to support the podcast and get some exclusive content alongside with recipes do go to Patreon!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.

Firstly,Apologies for some pronunciations! I think I've 'murdered' some words or place names. So sorry. Below, you'll find the a list with the food stuff I'm talking about on the podcast.Dorset Blue VinneyElversBath ChapsForntum Black HamBrawnHead or Pork CheeseGloucester Old Spots PigHogs PuddingApple CakeBlueberry PieChilli MustardThanks to the detailed research by Laura Mason and Catherine Brown and their books!A lot of info comes from The Experienced English Housekeeper, is a cookery book by the English businesswoman Elizabeth Raffald (1733–1781). It was first published in 1769.The book contains some 900 recipes for: soups; main dishes including roast and boiled meats, boiled puddings, and fish; desserts, table decorations and "little savoury dishes"; potted meats, drinks, wines, pickles, preserves and distilled essences. The recipes consist largely of direct instructions to the cook, and do not contain lists of ingredients. The book is illustrated with three fold-out copper plate engravings.The book is noted for its practicality, departing from earlier practice in avoiding plagiarism, consisting instead almost entirely of direct instructions based on Raffald's experience. It introduced the first known recipe for a wedding cake covered in marzipan and royal icing, and is an early use of barbecue. The book remains a reference for cookery writers.http://www.elizabethraffaldsociety.org/ Other bits come from Martha Bradley's book The British Housewife (1758)The title page of book version of The British Housewife, published in 1758,[a] outlines that the work contains information on cookery, pastry, puddings, preserves, pickles, fricassees, ragouts, soups, sauces, jellies, tarts, cakes, creams, custards, candies, dried fruits, sweetmeats, wines, cordials and distilled spirits. The book also contained a chapter on cures for common ailments, which included a recipe that included powdered earthworm to cure ague. The work was divided up into monthly sections, and showed a "sophisticated organisation", according to Davidson.Bradenham Ham (Or Fortnum Black Ham) originated in Wiltshire, England. The ham is first dry-cured in salt, then placed in a liquid cure of molasses, coriander, juniper berries, and other ingredients. After curing, it is aged for 6 months, then smoked. The outside skin of the ham becomes black and shiny. The meat inside is sweet and mild.You can see a great recipe for Brawn at Borough Markets website:https://boroughmarket.org.uk/recipes/brawn Thanks! Hope you enjoy!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.

This August just passed, I had a wonderful chat with chef Gianni about all things food.Giancarlo Vatteroni aka Gianni, is an amazing Italian chef that has been cooking his delicious family recipes -and other yummy stuff- in London for over 25 years, working in Moro, Sugar Club, Salt Yard Group / Dehesa, The Modern Pantry, The Union Cafe amongst many.We go through all the troubles and tribulations of the professional chef's life in London of course, but mainly the fun stuff of food memories growing up in Tuscany, fishing, cooking and serving pizza! And of course secret recipes from his father, favourite dishes, ingredients and some pizza classified info!Gianni is starting a new exciting trip in his cooking travels, -this time a little more literally- with a mobile pizza van, "Pizza Squad" coming soon near you, serving amazing pizzas and the exciting farinata! A pie/pitta made from chickpea flour and really simple toppings like olive oil and salt. Simplicity and taste to the max! We talk about the freedom and fun having your own little food business and how one returns eventually, back to their roots; As a teenager, Gianni was working with his family for years in their pizza restaurant. And after a massive detour involving moving in London and cooking on some amazing restaurants he is back to pizza! And what is the difference between Neapolitan and pizza from the North of Italy, and of course delicious Italian cheeses; who does the best? Italians or Spanish?From December, you'll find them in Beresford square in Woolwich for lunch time trade!Follow them on Twitter and InstagramTwitter: @PizzaSquadUK1Instagram: PizzaSquadUK1and get in touch and check the menu:Website: http://pizzasquad.co.uk/E-mail: pizzasquaduk@gmail.comEnjoy!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.

Cheese!Greek Cheese in fact!Today, on this episode I am taking you on a virtual curd-y tour of Greece, through the medium of ...cheese!We'll travel across each region, each county, each geographical province that comprises Hellas today, and we're going to see one or two (or more!!!) cheeses that must be celebrated, known and tasted!In fact, while certainly Greece doesn't have the immense variety and the superbly complex cheeses of Italy, France and UK (and some Spanish cheeses too!) definitely has some that define the character of each place they come from, that taste different, unique, and are steeped into the thousands years old tradition of cheesemaking.A land that has high mountains, wild forests, thousands of islands and such a varied climate, surely can have cheeses tied to the specific microclimate of the region it comes form, the flora, the herbs and flowers that the animals eat. Well you'll find out here.Cheese made with fig sap, sun dried, cured in wine, or olive pulp, or bathed in sea water....Cheeses matured in massive goats skins...! Listen and explore the rich variety of Greek cheeses here, and I wish and hope once this pandemic is over, you can go and taste them yourselves!You can buys some amazing Greek cheeses in London from the following suppliers:Maltby and Greekhttps://www.maltbyandgreek.com/collections/cheese Odysea:https://www.odysea.com/products/cheese Credits: Opening and closing music theme: Cloudcub " Waltz Detunee" written by Sebastien Froment, performed by Cloudcub. https://cloudcub.bandcamp.com/ Additional Music composed, performed by Pavlos Kapralos https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A Except "Lasithiou and Pentozali" written, performed and mixed by Cretan Brioche folk ensemble: http://cretanbrioche.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.