Hello!

New episode is out!

Firstly, remember my news? Our first and possibly only food history festival is happening this year! October 18th , Saturday all day, and of course online! So you can all attend virtually! Get your tickets at eventbrite at serve it forth food history festival. It’s going to be an amazing day, with some fantastic guests, and of course my three fellow food historians, Alessandra Pino, Sam Bilton and Neil Buttery!

Tickets here, with 25% discount!

https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2025-tickets-1490885802569?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdsshcopyurl

But let's go back to our adventure!

There’s a vast, uninhabited desert, a huge continental mass than no humans colonised…. A desolate, white, freezing cold land mass, with millions of penguins and seals but no human beings, no permanent settlement by our species, not unless one counts the scientific stations established in the mid of the last century or so.

The Arctic was inhabited for many centuries before the Vikings ventured to Greenland. These people survived and thrived even on occasion! Of course the Antarctic is so much more extreme than the Arctic. And so far and isolated from any other place. But explorers, navigators, and sailors from European Colonial powers who were brave enough, curious enough and driven by some bizarre desire to be the first to reach the south pole or explore the continent from one end to the other, these humans had to learn how to first survive in these extreme, inhuman conditions! And learn, copy, improvise and improve from societies and nations who lived in similar conditions…These adventurers needed to survive for months, many many months on end on ice! Perhaps without ever reaching for outside help. And of course food is paramount! 

Some links about stuff on this episode:

How does kiviaq taste like?

https://www.youtube.com/watch?v=DhPCJOaE4ZM&t=132s

Indigenous fish techniques from Canada's First Nations:

https://www.youtube.com/watch?v=6li84mjUZT8

Kerguelen cabbage:

https://www.britannica.com/plant/Kerguelen-cabbage

Macquarie Island cabbage:

https://en.wikipedia.org/wiki/Azorella_polaris

The Flora, Vegetation, and Soils of Macquarie Island:

https://www.google.co.uk/books/edition/The_Flora_Vegetation_and_Soils_of_Macqua/fEtEAAAAYAAJ?hl=en

Music by Pavlos Kapralos

Much love,

Thom & The Delicious Legacy Podcast

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Hello!

Welcome to Season 7 of The Delicious Legacy!

A New episode for you my dear archaeogastronomers!

I had a fab time discussing with Christopher Beckman all things anchovies, in the West -well, the Western Europe and US- but also how far back our relationship with this small fish goes, how it has changed over the millennia and what does it tell about us?

Seneca, the Stoic philosopher, found them repulsive. Horace was pithier: “They stink.”

My Greek friends, and my family, all enjoy them in various forms, fresh and fried, in vinegar and oil, or in salt, with ouzo or raki!

I hope you'll enjoy this, as much as we did! I want to add the book is fantastic read which was dare I say a little unexpected!

Get a copy of the book here:

https://www.hurstpublishers.com/book/a-twist-in-the-tail/

Much love,

Thom & The Delicious Legacy

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Hello!

Excited to announce the inaugural Serve it Forth Food History Festival! Serve It Forth is a new festival devoted to food & drink history curated by Sam Bilton, Neil Buttery, Thom Ntinas & Alessandra Pino.

Join us for Serve it Forth Food History Festival 2025 for a fantastic day of discussion, chat and learning about food history and traditions by getting your tickets here:

https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2025-tickets-1490885802569?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdsshcopyurl

Find out more:

https://linktr.ee/serveitforthfest

See you soon for another archaeogastronomical adventure!

Thom & The Delicious Legacy

Support the podcast on Ko-Fi and Patreon for ad-free episodes!

https://ko-fi.com/thedeliciouslegacypodcast

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***** Tickets for the Serve It Forth Food History Festival now available to buy with a 25% discount here:

https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2025-tickets-1490885802569?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdsshcopyurl *****

Hello my hungry archaeogastronomers!

Hope your summer is going well!

Here's another fantastic episode from the archives of The Delicious Legacy, 'Recipe Books Buried Under the Sand' where I unfold the exciting discovery of the Oxyrhynchus Papyri in the late 19th century by Grenfell and Hunt.

No one thought that these papyri -found in an ancient rubbish damp nonetheless- will unveil long lost classical literature and this was all very exciting!

In recent decades though, another area became the focus of the papyrologists and translators. The private and personal correspondence between the inhabitants of the city. Letters of love, desire, wishes and taxes, contracts plus lists all where made the focus of archaeologists. In them we have also discovered tiny tantalising morsels of ancient recipes, from famous chef of Antiquity, of the Classical Greek world.

What were their recipes, and what do they tell us about the people of ancient Hellenistic Egypt as well as their food, tastes and can we cook them today?

Let's find out on today episode!

Listen here.

Music by Pavlos Karpalos

Love,

Thom & The Delicious Legacy Podcast

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*** Exciting news announcement! ***

The first Serve it Forth Food History Festival will take place on Saturday 18th of October 2025.

Together with my food historians friends Dr Neil Buttery, Dr Alessandra Pino and Sam Bilton we have planned an exciting virtual day for you with talks inspired from past dinners, tables and places.

Join us by purchasing your tickets with 25% discount here: https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2025-tickets-1490885802569?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdsshcopyurl

More info on our website here:

https://serveitforthfest.wixsite.com/info

*****

Hello!

Welcome back to another archaeogastronomical adventure!

On today's episode my guest is the author of the critically acclaimed books "Scoff" and "Stuffed" and part time food historian Pen Vogler, and she is taking us to an exciting journey through the history of breakfast in UK.

What was the first breakfast? When did we start eating it? Why? And how different is breakfast through different social classes?

Join me through this exciting journey with Pen Vogler!

You can get Pen's books here:

https://www.waterstones.com/book/scoff/pen-vogler/9781786496492

Enjoy!

The Delicious Legacy

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Hello!

I'm excited to tell you that I am part of the Serve It Forth Food History Festival together with food historians Dr Neil Buttery, Sam Bilton and Alessandra Pino!

Together we will be live and online only, on Saturday 18th of October 2025 for our very first food history festival! Stay tuned with news about the subjects we will cover, our fantastic guests and ticket info! Subscribe to our mailing list here: https://mailchi.mp/625319c96f80/serve-it-forth-food-history-festival

You can also find us on Instagram and Bluesky

https://www.instagram.com/serveitforthfest/

https://bsky.app/profile/serveitforthfest.bsky.social

OK today's episode is from the archives, and it's all about my interview with Culinary Historian Ursula Janssen.

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/@Ursulashistoricalrecipes

and all about the Trullo Cicerone experience here:

https://trullocicerone.com/

Happy listening!

The Delicious Legacy

Support the podcast on Ko-Fi and Patreon for ad-free episodes!

https://ko-fi.com/thedeliciouslegacypodcast

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*********** Sponsor The Delicious Legacy Podcast on KO-FI by visiting https://ko-fi.com/thedeliciouslegacypodcast ******************

She is a giant of the Spanish Food and Wine movement.... She probably single-handedly brought Basque Cuisine in the limelight of the English Speaking world...

María José Sevilla has worked for many years in the field of Food and Wine. She is a cook, a writer and a broadcaster who has been at the centre of the discovery of Spanish cuisine by chefs and food writers throughout the world. 

Who best then, to tell me all about the long history of Spanish food and cuisine other than her?

We caught up into a chat in her home, discussing her new book "Delicioso: A History of Food in Spain" which you can order here:

https://reaktionbooks.co.uk/work/delicioso

This is the first book in English to trace the history of the food of Spain from antiquity to the present day. 

From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skilfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.

Enjoy!

Thom & The Delicious Legacy

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******* TW ****** THIS EPISODE DEALS WITH DEATH, VIOLENCE AND THEMES OF WAR THAT SOME PEOPLE MIGHT FIND UPSETTING!!! ****

Hello,

New episode is out.

I hope you have a listen to a rather longer episode than normal, and please let me know your thoughts!

Some Palestinian Dishes: Maqluba, Musakhan, Ka’ak, Maamoul, Knafeh

Cookbooks by Palestinian authors or about Palestinian food that Angela Zaher Recommends.

Bethlehem by Fadi Kattan

https://www.waterstones.com/book/bethlehem/fadi-kattan/9781958417287

Falastin by Sami Tamimi (and also Boustany)

https://www.sami-tamimi.com/cookbooks/falastin

Yasmin Khan: Zaitoun: Recipes and Stories from the Palestinian Kitchen

https://www.amazon.co.uk/Zaitoun-Recipes-Stories-Palestinian-Kitchen/dp/1408883848

aitoun-Recipes-Stories-Palestinian-Kitchen/dp/1408883848

Joudie Kalla: Palestine on A Plate:

https://www.palestineonaplate.com/

Thank you, much love and see you on the flip side!

Thom & The Delicious Legacy

Support the podcast on Ko-Fi and Patreon for ad-free episodes!

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Hello!

It's heating up this summer!

And what better way to cool down other than learning about the history of ice cream and sorbets?!

Resources and further reading:

"Consider the Fork: A History of How We Cook and Eat" by Bee Wilson

ISBN: 9780141049083

How Ice Cream Got Its Cone

https://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/

Thanks for listening!

If you enjoy the content why don't you buy me a coffee at https://ko-fi.com/thedeliciouslegacypodcast

Much Love

Thom

Support the podcast on Ko-Fi and Patreon for ad-free episodes!

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Hello!

New episode for your archaeogastronomical delights , is out now!

Today I have author, chef and food historian Jay Reifel in this episode as my guest, and we muse about all things "Baghdadical"!

10th century Baghdad the capital of the Islamic world in a sense it was a sensuous place.

And it produced perhaps a cookbook, more than mere recipes something extremely modern in some senses, and something that didn't exist in the West (if we want to put labels on things) for another 400 years or so!

This cookbook, "The Annals of the Caliph's Kitchen" contained a treasure of information and it was more than 500 pages long!

What's Jay's favourite recipes, what did the Abbasids loved to cook and eat and what were the ingredients that we might not know today?

Anyway I hope you'll enjoy today’s musings!

Love,

Thom & The Delicious Legacy

Support the podcast on Ko-Fi and Patreon for ad-free episodes!

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