Season's Eatings podcast

A tiny, golden-brown biscuit, showered with poppy seeds. It has witnessed the birth of nations and their erasure from maps. It has been baked in secret under occupation, and tucked into suitcases by people fleeing everything they knew. And on the twenty-fourth of December, it will be passed around a table set for twelve dishes, beneath a cloth hiding a handful of hay. We're diving into the history and origins of kūčiukai.

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What do raisins, candied orange peel, figs, and cherries have to do with Christmas?

More than you might think.

Long before refrigeration and supermarkets, people found ways to capture the sweetness of summer and carry it through the cold winter months.

From medieval monasteries and Mediterranean trade routes to Christmas pudding, fruitcake, and mince pies, we're uncovering the surprising history of why summer tastes like Christmas.

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Imagine a stew that's rich with toasted walnuts, brightened by the sweet-tart flavour of pomegranates, and slow-cooked until it becomes as dark as polished mahogany. It may sound unusual, but for centuries, this meal has been one of Persia's great celebration dishes, served at weddings, winter feasts, and Christmas tables in Persian Christian homes.

It's the story of ancient forests, royal Persian kitchens, poetry, and traditions that have survived for thousands of years. Together, we'll discover why this remarkable stew became a symbol of hospitality, abundance, and the simple joy of gathering around the table with family. We're exploring the history and origins of fesenjan.

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What if one of Trinidad's most beloved Christmas foods could tell the story of an entire island?

Wrapped in a simple banana leaf, this dessert might look humble at first glance. But hidden inside is a history that stretches back centuries—long before Christmas arrived in the Caribbean.

In this episode, we'll uncover the remarkable journey of this sweet cornmeal delicacy, tracing its roots through Indigenous food traditions, the cultural transformations of the colonial Caribbean, and the generations of families who made it a treasured part of the Christmas season. We're exploring the history and origins of paime.

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How did spices once worth fortunes help shape this regional specialty? Why did a humble sausage become so deeply connected to Christmas? And what can one holiday dish reveal about centuries of life in Belgium?

Join us as we uncover the history, culture, and Christmas tradition behind one of Belgium's most fascinating seasonal foods. We're exploring the history and origins of budin de liege.

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While many associate it with New Year's Day across the American South, its roots in Virginia and the broader Tidewater region reveal something deeper: a culinary tradition shaped by movement, adaptation, and cultural resilience. Its name sounds like a nickname and its ingredients, though simple, are steeped in symbolism. We're exploring the history and origins of Hoppin' John. Website: https://www.seasonseatingspodcast.com Facebook: https://www.facebook.com/seasonseatingspodcast Instagram: https://www.instagram.com/seasonseatingspod Bluesky: https://bsky.app/profile/seasonseatpod.bsky.social Email: [email protected] Youtube: https://youtube.com/@seasonseatings

This dessert is made from leftovers, and started in medieval Europe. It can be made any time of the year but especially comes out during the holidays. It's a combination of culinary resourcefulness, tradition, and transformation. We're exploring the history and origins of budin.

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Some cookies cooperate. Zimtsterne do not. And yet, every December, across German-speaking Europe — and far beyond it — these white-topped cinnamon stars return to bakery windows and home kitchens as if they've always belonged there. Routed in medieval spices, baked in theology and tradition, we're exploring the history and origins of zimtsterne.

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Dense, dark, and encased in pastry, it is not immediately inviting to modern eyes. This pastry offers an unusually clear window into Scotland's medieval past, its religious transformations, and the ways ordinary people adapted tradition to changing social conditions. We're exploring the history and origins of black bun.

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Merry Christmas all. We're exploring the history of some of the amazing desserts I had, and still have, for the holiday season. We're looking at the origins of lassy mogs, jam jams, and date squares: all staples on the Newfoundland holiday dessert platter. Plus we'll hear some local Newfoundland artists for the holiday merry making.

Thank you for listening to the podcast and I wish everyone a very Merry Christmas and a safe and prosperous new year.