Τα καλύτερα Delicious Legacy podcast (2025)

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The History of the English Pub from Medieval Times 1:02:17

4d ago1:02:17

1:02:17

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, aleh…

1
Favourite Christmas Foods 31:08

23d ago31:08

31:08

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 Pino talking to me about their favourite historic C…

1
A Tudor Christmas Feast 42:43

1M ago42:43

42:43

"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 h…

1
Greece’s Rare & Wonderful Foods: Two Tasty Dishes 37:05

1M ago37:05

37:05

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 l…

1
The Sublime Society of Beef Steaks 27:02

1M ago27:02

27:02

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 cigar…

1
From the archives - A Philosophy of Indian Food 49:04

1M ago49:04

49:04

FROM THE ARCHIVES Welcome back to another episode! An exclusive interview with author, food writer and all around brilliant human Sejal Sukhadwala, where we talk about Indian food, Indian history, the word curry, and the spread of said food but also Indian cuisine around the world and especially UK. We've met at the British Library Member's Area -h…

1
The Greek Charcuterie through the ages 32:09

2M ago32:09

32:09

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 …

1
Strange Cheeses from Mysterious Greek Islands 30:29

2M ago30:29

30:29

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? En…

1
Heart of A City: Food Markets in Ancient Greco-Roman Egypt 47:22

2M ago47:22

47:22

Hellenistic Egypt: A land of opportunity. A rich, ancient, fertile land where anything is possible. Hello! Welcome back to another episode of The Delicious Legacy Bustling and busy cities with their markets and food stalls, and sellers hollering theirs goods isn't a new phenomenon exclusive to our metropolis of New York or London. These markets and…

1
The English Table - An Interview with Jill Norman 56:33

2M ago56:33

56:33

From Neolithic hunter-gatherers, to ordering food via an app on our phone and getting delivered with our groceries the English Table went through an extraordinary travel. For access on the extra content subscribe on my Patreon page... Food writer legend. Award winning author. Editor at Penguin Publishing. The lady is extraordinary! Elizabeth David …

1
Of Cabbages and Kimchi, A History of Fermentation in Ten Foods 57:00

3M ago57:00

57:00

Hello! Fermented food is literally everywhere. Why do we love fermented foods so much? When did we start making them intentionally and crucially are they good for us? Today's special guest on the podcast is James Read, author of the book "Of Cabbages & Kimchi" James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi…

1
The History of Sushi 1:04:37

3M ago1:04:37

1:04:37

Hello! Sushi and sashimi are now global sensations. But how sushi begun? The book Oishii reveal the deep history of sushi which began perhaps in China and mostly as a sour fermented food. On this episode i have the honour to have as a guest Professor Eric C Rath of the University of Kansas to explain to us the history of sushi in Japan and how it c…

1
History of French Cheese - Part Two 1:07:04

3M ago1:07:04

1:07:04

Hello! In any discussion of French cheese, it is impossible to avoid that exasperated question from President De Gaulle "how can you govern a country that has more than 246 varieties of cheese?" I'm Thom Ntinas and this is The Delicious Legacy Podcast! This week, continuing our adventure with Ned, we taste and explore through the cheeses some forgo…

1
A Cheesemonger's Tour De France: History, Myths and Tastes 1:01:26

3M ago1:01:26

1:01:26

Cheese: A story of place and people. How is that cheese is so universal, yet so unique from one little place to the next few miles down the road? Ned went for an adventure all over France to find an answer on "what is French Cheese?" and "why do we love it so much?" while looking for the most representative cheeses that tell this story. Along the w…

1
Autumn Food Traditions Across Europe 42:09

4M ago42:09

42:09

Hello! Autumn! The weather's finally turning and it's time to prepare the pickles, preserves and chutneys with the abundance of summer harvest! But what did our ancestors do to prepare for the long cold, dark northern winter months ahead? How did they survive the scarce food resources of Europe's dormant nature? What traditions and superstitions pe…

1
Vegetarianism in the Ancient Greek and Roman World 40:27

4M ago40:27

40:27

Hello! Welcome back to another archaeogastronomical adventure! Today's episode is all about ancient vegetarianism. And the philosopher Pythagoras is the central figure on all the stuff we talk today. Pythagoras, the father of mathematics, was born and raised in Samos. around 580BCE. Even though Pythagoras spent more than forty years in his birthpla…

1
Love of Smoke and Fire: A Short History of Barbecue! 37:18

4M ago37:18

37:18

Hello! When did the word 'Barbecue' appeared in our language? As a technique it has been used under various guises from all humans, throughout the planet... This early appearance from 1709: I have been often in their Hunting-Quarters, where a roasted or barbakued Turkey, eaten with Bears Fat, is held a good Dish; Or this from 1707 "The Three Pigs o…

1
Knead To Know - A History of Baking 1:16:09

4M ago1:16:09

1:16:09

Have you ever wondered how common or rare the ovens once were? What was the original mince pie? And what was the first EVER bread humankind invented? Hello! Welcome back to another archaeogastronomical adventure! Today I have as a guest an old friend of the podcast; Dr Neil Buttery and we have a good long chat about his new book, all about baking! …

1
Vinegar - A Sweet and Sour History 34:40

5M ago34:40

34:40

What is with vinegar? Why it is so popular as an ingredient in our cooking? Why do we love the sour taste so much when mixed in our dishes? In the ancient Mediterranean vinegar was practically always made from wine, hence the epic epithet oininon oxos 'winy vinegar' employed by Archestratus. Vinegar is most often used as a culinary ingredient and a…

1
A Short History of Pickles, Vinegar and Fermentation 57:31

5M ago57:31

57:31

Hello! Pickled food through the ages and continents! We will go to the ancient lands of China, India, Mesopotamia, Greece, and Rome, and through them to Persia, the Arab world, Spain and Latin America! I think a history of civilization is a history of pickles, and fermentation! Without fermentation we wouldn't have beer, wine, cheese, miso, kimchi.…

1
Food in the Ancient Olympic Games 35:47

5M ago35:47

35:47

Hello! With the arrival of the Olympic Games in Paris, we have a reached a peak of reminders of the ancient Greek Olympic games and with them, a tonne of misinformation and misconceptions about the ancient Olympians! Well, the most important thing, was left out however from most of these articles; The food and the drink and the partying in Ancient …

1
China in Seven Banquets Part2 -An Interview with Thomas DuBois 48:56

5M ago48:56

48:56

Hello! Part two of our archaeogastronomical adventure is out! How the myth of Marco Polo bringing "pasta" back to Italy started? What's the truth behind it? What are the origins of tea and tea drinking ceremonies? How important are dairy products, milk and cheese in Chinese culinary history and what's the impact today? All this and a lot more on ou…

1
China in Seven Banquets Part1 -An Interview with Thomas DuBois 39:20

6M ago39:20

39:20

Hello! Excited to have as a guest Professor Thomas DuBois introducing us to his new book, an adventure through China's culinary history "China in Seven Banquets, A Flavourful History" , published by Reaktion Books: https://reaktionbooks.co.uk/work/china-in-seven-banquets You can purchase Professor Thomas DuBois book from many online shops like here…

1
The Culinary Treasures of Persia: Part Two 42:20

6M ago42:20

42:20

Enjoy a nearly three thousand year exploration of Persian food, culture and inventions that made our culinary pleasures, even more pleasurable! Info if you want to find out about yakhtchal, the ancient Persian refrigerators check here; https://en.wikipedia.org/wiki/Yakhch%C4%81l The Shahnameh (“Book of Kings”) By Ferdowsi -the Persian epic poem htt…

1
The Culinary Treasures of Persian Empire 37:05

6M ago37:05

37:05

An early fourteenth-century Baghdadi cookbook begins thus: “The pleasures of this world are six: food, drink, clothing, sex, scent, and sound. The most eminent and perfect of these is food, for food is the foundation of the body and the material of life.” What is a "rhyton"? What's a yakhtchal? And how is that Persian walled gardens are connected t…

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Delicious Legacy Podcasts

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1
The Delicious Legacy

The Delicious Legacy

1
The History of the English Pub from Medieval Times 1:02:17

1
Favourite Christmas Foods 31:08

1
A Tudor Christmas Feast 42:43

1
Greece’s Rare & Wonderful Foods: Two Tasty Dishes 37:05

1
The Sublime Society of Beef Steaks 27:02

1
From the archives - A Philosophy of Indian Food 49:04

1
The Greek Charcuterie through the ages 32:09

1
Strange Cheeses from Mysterious Greek Islands 30:29

1
Heart of A City: Food Markets in Ancient Greco-Roman Egypt 47:22

1
The English Table - An Interview with Jill Norman 56:33

1
Of Cabbages and Kimchi, A History of Fermentation in Ten Foods 57:00

1
The History of Sushi 1:04:37

1
History of French Cheese - Part Two 1:07:04

1
A Cheesemonger's Tour De France: History, Myths and Tastes 1:01:26

1
Autumn Food Traditions Across Europe 42:09

1
Vegetarianism in the Ancient Greek and Roman World 40:27

1
Love of Smoke and Fire: A Short History of Barbecue! 37:18

1
Knead To Know - A History of Baking 1:16:09

1
Vinegar - A Sweet and Sour History 34:40

1
A Short History of Pickles, Vinegar and Fermentation 57:31

1
Food in the Ancient Olympic Games 35:47

1
China in Seven Banquets Part2 -An Interview with Thomas DuBois 48:56

1
China in Seven Banquets Part1 -An Interview with Thomas DuBois 39:20

1
The Culinary Treasures of Persia: Part Two 42:20

1
The Culinary Treasures of Persian Empire 37:05

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