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

https://sdbiblestudy.org/wp-content/uploads/2020/04/The-Shahnameh.pdf

Medieval Persian Cookbook

"A Baghdad Cookery Book"

https://www.amazon.co.uk/Baghdad-Cookery-Book-Al-oTabaikh-Culinaires/dp/1903018420/ref=pd_bxgy_d_sccl_1/258-4486056-9939464?pd_rd_w=h0uD7&content-id=amzn1.sym.46f507f3-7fc1-4bf4-9492-ed026d6e4f68&pf_rd_p=46f507f3-7fc1-4bf4-9492-ed026d6e4f68&pf_rd_r=CY9W5FDBRDZ88YJH8B8J&pd_rd_wg=jGw6S&pd_rd_r=287bc114-87a3-4bc4-bc48-174d24e4ac0b&pd_rd_i=1903018420&psc=1

-How Persian Kings and the Imperial Court was drinking wine from rhyton:

https://www.youtube.com/watch?v=5yJCay1_CA4

Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Khalili Batmanglij

https://www.najmieh.com/book/food-of-life-ancient-persian-and-modern-iranian-cooking-and-ceremonies/

I hope you will enjoy this episode as much as I did!

Much love,

Thom & The Delicious Legacy

Support this show http://supporter.acast.com/the-delicious-legacy.

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

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 to Christian paradise?

I am Darius, the great king, the king of kings, the king in Persia, the king of countries, the son of Hystaspes, the grandson of Arsames, the Achaemenide.

Join me on this new episode to explore nearly three thousand years of Persian food, culture and inventions that elevated our culinary pleasures to higher standards that we still follow to this day!

Music by Pavlos Kapralos and Motion Array

Enjoy!

The Delicious Legacy

Support this show http://supporter.acast.com/the-delicious-legacy.

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

Hello!

Burmese food writer turned activist MiMi Aye has been raising awareness about the crisis in Myanmar since the coup in February 2021.

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

Thanks for listening,

The Delicious Legacy

Support this show http://supporter.acast.com/the-delicious-legacy.

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

'Many other improprieties a good servant will avoid.’ ...

Rules for health, hygiene and manners in Middle Ages...

Yes! They existed. People were worried about manners, and food poisoning and etiquette.

Yes people washed their hands before they sat on the table.

And much, much more! Listen to todays fascinating episode!

Voiceover on "The babees book" by Lucy Davidson.

https://www.linkedin.com/in/lucy-davidson-a31682136/

Enjoy!

x

The Delicious Legacy

Books on medieval manners:

Frederick James Furnivall, ed., Early English meals and manners: John Russell’s Boke of nurture, Wynkyn de Worde’s Boke of keruynge, The boke of curtasye, R. Weste’s Booke of demeanor, Seager’s Schoole of vertue, The babees book, Aristotle’s A B C, Urbanitatis, Stans puer ad mensam. For the overview of medieval table manners see Hammond, Food and Feast, 116–19; Henisch, Fast and Feast, 159–203; Gies, Life in a Medieval Castle, 116; and Hans Sachs, “Ein Tischzucht,” in Astrid Stedje, Deutsch gestern und heute: Einführung in Sprachgeschichte und Sprachkunde (Lund: Liber Läromedel, 1979), 130.

Support this show http://supporter.acast.com/the-delicious-legacy.

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

Hello!

Rice is a very ancient food…People ate rice perhaps from 12000 BCE gathered with other seeds and nuts. Today every third person on earth eats rice every day in one form or another. Rice is grown on about 250 million farms in 112 countries.

But one dish more than any other, defines the global reach of rice and how it is claimed by many nations and has a deep, complex history: Biryani!

From Persian "birinj biriyan" - literally, fried rice, to the Mughal Empire and an old Mughlai recipe from Shah Jahan's kitchen, to subtle pulaos that let the fragrance and flavour of highly aromatic rice shine through and would have been considered more refined and fit for a king there's a rich cultural trail to follow in todays exploration of one of my favourite rice dishes!

Enjoy!

The Delicious Legacy

Support this show http://supporter.acast.com/the-delicious-legacy.

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

How old is a Greek salad? And how 'Greek' for that matter?

Who introduced the potato to the Greeks?

What other dark misunderstandings the introduction of the tomato and potato in Europe has?( and what's got to do with werewolves?)

And finally some delightful tomato recipes from the Greek Cycladic Islands for your gastronomic enjoyment!

Just to kick start your summer!

Enjoy!

The Delicious Legacy

Support this show http://supporter.acast.com/the-delicious-legacy.

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

Hello!

Nikolaos Tselementes. His name is what every Greek says when talking about cookbook. "Did you look at the Tselementes for your recipe"? Indeed when I was growing up i thought that a guide to cooking, or a book with recipes was called "Tselementes"! :-)

On his death in 1958, the impression one is most likely to get from the statements of such well-known men of letters and esteemed journalists writing about him, is that before Tselementes there was chaos in the Greek kitchen. Idle, ignorant women who very little about cooking forced their poor husbands to live on one bad meal after another, a Situation that often resulted in divorce… Nothing, of course, could be further from the truth. The unanimous adoration for the author of the first complete cookbook written in modern Greek, and based on French cooking, was the result of a sweeping trend that started at the turn of the century. This trend was created by the rich and travelled upper classes —- especially those wealthy Greeks living in the Egyptian cities of Cairo and Alexandria - who, imitating their English and French neighbours, were eager to leave their Eastern past behind and become Europeans.

Nothing of course is further from the truth!

But let's find out about the life and legacy of this colossus of the modern Greek kitchen!

Enjoy!

Thom

Support this show http://supporter.acast.com/the-delicious-legacy.

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

Hello!

Welcome to part two of our exploration of the foods of Aztecs.

Corn, food of the Gods and humans.

The ceremonial drink cacao and the alcoholic drink pulque

All here.

Plus the importance of the Florentine Codex, a document with descriptions of many native plants and animals and customs of the Aztecs.

Here is the Florentine Codex, digital edition with English translation too:

https://florentinecodex.getty.edu/book/11/folio/1v?spTexts=&nhTexts=

Enjoy!

The Delicious Legacy podcast

Support this show http://supporter.acast.com/the-delicious-legacy.

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

Hello!

Season 5, has landed!

Episode one, part one is out and it's all about the amazing, delicious and perhaps unique foods and farming methods of the Aztecs, and the other indigenous people of Mesoamerica, the area that roughly today covers the country of Mexico, itself a massive area with many unique ecological niches and diverse nature.

The food and diet of Aztecs therefore can't be anything else but diverse, unique and adapted to the different climatic conditions of the area of modern Mexico City.

So what do we know of their recipes, their dishes and their eating habits?

Let's find out today and next week!

Love

The Delicious Legacy

Support this show http://supporter.acast.com/the-delicious-legacy.

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

Hello!

Very excited about Part Two of our Irish Food History!

The Irish palette, is coarse like an oat cake. Fatty from butter and meat, and salty from preservation of food.

What animal shaped the culture of Ireland more than any other? I'll give you a clue with this amazing myth and story. Táin Bó Cúailnge, the story of the cattle raid of Cooley!

What's the relationship with fish and seafood? What if an alien came down to Ireland and saw this island, surrounded by sea, and thought the Irish would eat a lot of fish, what is the reality and how it has been shaped by history, poverty and religion?

And what about the famous bog butter?

Regina Sexton is Food and Culinary Historian, Programme Manager MA in Food Studies and Irish Foodways, University College Cork. She has been researching and publishing in the area of Irish food and culinary history since 1993. As such, she is the best possible person to takes us through an adventure through the history of Irish foodways!

Enjoy the latest episode!

Thom & The Delicious Legacy

Support this show http://supporter.acast.com/the-delicious-legacy.

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