This week we are talking through our review of our bonus recipe of Honey Roasted Macadamia Nuts. We discussed why we are having difficulty with this region of the world regarding getting ingredients and how excited we are to get the Americas due to it increasing our access to varieties of ingredients.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

Chat with us!

• Twitter - https://twitter.com/TimeDining
• Instagram - https://www.instagram.com/diningthroughtime/
• TikTok - https://www.tiktok.com/@diningthroughtime
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• Facebook- https://www.facebook.com/DiningThroughTime

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This week we are talking through our review of our recipe from 12/11 - Roasted Kangaroo and Taro Root. We discussed how the ingredients may not be the most appealing (Smell and texture) and explained what's upcoming with the holiday season pressing down on us.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

Chat with us!

• Twitter - https://twitter.com/TimeDining
• Instagram - https://www.instagram.com/diningthroughtime/
• TikTok - https://www.tiktok.com/@diningthroughtime
• Pinterest - https://www.pinterest.ca/DiningThroughTime
• Facebook- https://www.facebook.com/DiningThroughTime

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This week, we are talking about this week's Bonus Recipe for Patreon (Banana Fritters aka Kluai Khaek), how it turned out and talking about what to expect with the Australia recipe this weekend.

Wanting access to the Patreon Exclusive recipe? You can subscribe to our Patreon for $1CAD per month and we'd love to have you!

We also did our general talking, discussing Toronto traffic, additional food options when we move on to South America (Like Guinea Pig) and why foods overtime have less borders, but only in a regional sense. Spoiler Alert: Oceans are huge and unpredictable, so it's not great to cross them to trade.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

Chat with us!

• Twitter - https://twitter.com/TimeDining
• Instagram - https://www.instagram.com/diningthroughtime/
• TikTok - https://www.tiktok.com/@diningthroughtime
• Pinterest - https://www.pinterest.ca/DiningThroughTime
• Facebook- https://www.facebook.com/DiningThroughTime

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This week we are talking through our review of our recipe from 11/27 - The Tom Kha soup, from the Post Neolithic time period and discussed our upcoming blogs, with us transitioning further South to Australia. This will require a large amount of hunting for ingredients that may be harder to get in the GTA area, but we are ready for the challenge.

As promised, this less than 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the blog for bi-weekly updates on Sundays.

Chat with us!

• Twitter - https://twitter.com/TimeDining
• Instagram - https://www.instagram.com/diningthroughtime/
• TikTok - https://www.tiktok.com/@diningthroughtime
• Pinterest - https://www.pinterest.ca/DiningThroughTime
• Facebook- https://www.facebook.com/DiningThroughTime

Want to support what we do? Feel free to become a Patreon! Patrons get the podcast ad free, so go to Patreon and subscribe for $1CAD per month to get your episodes ad free. https://www.patreon.com/SaintArchaeologyCo

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This week we are exploring the transition from Neolithic to Post-Neolithic culture and its impact on food in Southeastern Asia. We focus on a few topics, such as the culture shift changing the role of women in the culture (Moving them into just farming and food preparation). What is the difference between the categorization of Neolithic in Western countries vs. Asia (Hint: It's typically racism). To finally, how religion impacts food and our cultural presence with food. So sit down with us, have a chat and enjoy the conversation!

As promised, this 20 minute podcast still meets our Bitesized criteria.

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the printed blog bi-weekly on Sundays.

Chat with us!

• Twitter - https://twitter.com/TimeDining
• Instagram - https://www.instagram.com/diningthroughtime/
• TikTok - https://www.tiktok.com/@diningthroughtime
• Pinterest - https://www.pinterest.ca/DiningThroughTime
• Facebook- https://www.facebook.com/DiningThroughTime
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Want to support what we do? Feel free to become a Patreon! Patrons get the podcast ad free, so go to Patreon and subscribe for $1CAD per month to get your episodes ad free. https://www.patreon.com/SaintArchaeologyCo

Hosted on Acast. See acast.com/privacy for more information.

This week we are exploring the recipe from 11/13, The Mango and Coconut Chicken with Rice dish from the blog. We (Bradly and Meghan) explain the decisions that were made with the ingredients, our plans for going forward and next steps with the recipe planning for next week (and going forward).

As promised, this 20 minute podcast still meets our Bitesized criteria. 

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the printed blog bi-weekly on Sundays.

Chat with us!

• Twitter  - https://twitter.com/TimeDining
• Instagram - https://www.instagram.com/diningthroughtime/
• TikTok - https://www.tiktok.com/@diningthroughtime
• Pinterest - https://www.pinterest.ca/DiningThroughTime
• Facebook- https://www.facebook.com/DiningThroughTime

Want to support what we do? Feel free to become a Patreon! Patrons get the podcast ad free, so go to Patreon and subscribe for $1CAD per month to get your episodes ad free. https://www.patreon.com/SaintArchaeologyCo

Hosted on Acast. See acast.com/privacy for more information.

We put together an introduction of what Bitesized History will be on upcoming podcasts and the Dining Through Time blog. We also took the time to introduce ourselves - Meghan and Bradly. Meghan is an IT Product Owner who loves cooking whereas Bradly is an Archaeologist with a M.A. in Mesolithic Studies. 

Together, we put together recipes that are made with time-period accurate ingredients, focusing on how trade, impacted food consumption throughout time.

We'll share the research and let you see the facts we dig through to make these decisions; while also letting you know what went well or wrong on cooking day. 

Sound like your cup of tea? Subscribe for weekly podcast on Mondays, to follow the printed blog bi-weekly on Sundays. 

Chat with us!

• Twitter  - https://twitter.com/TimeDining
• Instagram - https://www.instagram.com/diningthroughtime/
• TikTok - https://www.tiktok.com/@diningthroughtime
• Pinterest - https://www.pinterest.ca/DiningThroughTime
• Facebook- https://www.facebook.com/DiningThroughTime

Want to support what we do? Feel free to become a Patreon! Patrons get the podcast ad free, so go to Patreon and subscribe for $1CAD per month to get your episodes ad free. https://www.patreon.com/SaintArchaeologyCo

Hosted on Acast. See acast.com/privacy for more information.