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 famed for it in our modern cuisine as one knows Greek salad, feta cheese, pastitsio, souvlaki, moussaka etc...I was curious: We don't do at all our unique preserved meats? And if so, why? And if it exists, why I don't know about it? I must taste it!What is "Syglino", "Apaki" or Pasturmas? Anyway let's find out of the unique smoked, salted, and matured meat preparations of Ionian Islands, of Peloponnese, Macedonia, Cyclades, Thrace and Crete! Support this show <a target="_blank" rel="payment" href="http://supporter.acast.com/the-delicious-legacy">http://supporter.acast.com/the-delicious-legacy</a>.<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

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 famed for it in our modern cuisine as one knows Greek salad, feta cheese, pastitsio, souvlaki, moussaka etc... I was curious: We don't do at all our unique preserved meats? And if so, why? And if it exists, why I don't know about it? I must taste it! What is "Syglino", "Apaki" or Pasturmas? Anyway let's find out of the unique smoked, salted, and matured meat preparations of Ionian Islands, of Peloponnese, Macedonia, Cyclades, Thrace and Crete! Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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 famed for it in our modern cuisine as one knows Greek salad, feta cheese, pastitsio, souvlaki, moussaka etc...I was curious: We don't do at all our unique preserved meats? And if so, why? And if it exists, why I don't know about it? I must taste it!What is "Syglino", "Apaki" or Pasturmas? Anyway let's find out of the unique smoked, salted, and matured meat preparations of Ionian Islands, of Peloponnese, Macedonia, Cyclades, Thrace and Crete! Support this show <a href="http://supporter.acast.com/the-delicious-legacy" rel="noopener noreferrer">http://supporter.acast.com/the-delicious-legacy</a>. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

The Greek Charcuterie through the ages

A Greek Gourmand, travels through time... Imagine yourself dining with Socrates, Plato, or Pythagoras! What tasty morsels of food accompanied the conversations of these most significant minds in Western philosophy?Now picture yourself as you sat for a symposium with Cicero, or Pliny the Elder or Julius Caesar. The opulent feasts of the decadent Romans!Maybe, you're following Alexander the Great during his military campaigns in Asia for ten years. Conquering the vast Persian empire, while discovering new foods. Or try and picture the richness of fruits and vegetables in the lush Hanging Gardens of Babylon.What foods did our ancestors ate?How did all begin? Who was the first to write a recipe down and why? Sauces, ingredients, ways of cooking. Timeless and continuous yet unique and so alien to us now days. Staple ingredients of the Mediterranean world -as we think now- like tomatoes, potatoes, rice, peppers, didn't exist. What did they eat? We will travel far and wide, reconstructing the diet, the feasts, the dishes of a Greek Philosopher in a symposium in Athens, or a Roman Emperor or as a rich merchant in the last night in Pompeii.....Lavish dinners, exotic spices, so-called "barbaric" traditions of beer and milk, all intertwined...Stay tuned and find out more here, in 'The Delicious Legacy' Podcast! Support this show <a target="_blank" rel="payment" href="http://supporter.acast.com/the-delicious-legacy">http://supporter.acast.com/the-delicious-legacy</a>.<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

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A Greek Gourmand, travels through time... Imagine yourself dining with Socrates, Plato, or Pythagoras! What tasty morsels of food accompanied the conversations of these most significant minds in Western philosophy? Now picture yourself as you sat for a symposium with Cicero, or Pliny the Elder or Julius Caesar. The opulent feasts of the decadent Romans! Maybe, you're following Alexander the Great during his military campaigns in Asia for ten years. Conquering the vast Persian empire, while discovering new foods. Or try and picture the richness of fruits and vegetables in the lush Hanging Gardens of Babylon. What foods did our ancestors ate? How did all begin? Who was the first to write a recipe down and why? Sauces, ingredients, ways of cooking. Timeless and continuous yet unique and so alien to us now days. Staple ingredients of the Mediterranean world -as we think now- like tomatoes, potatoes, rice, peppers, didn't exist. What did they eat? We will travel far and wide, reconstructing the diet, the feasts, the dishes of a Greek Philosopher in a symposium in Athens, or a Roman Emperor or as a rich merchant in the last night in Pompeii.....Lavish dinners, exotic spices, so-called "barbaric" traditions of beer and milk, all intertwined... Stay tuned and find out more here, in 'The Delicious Legacy' Podcast! Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

A Greek Gourmand, travels through time... Imagine yourself dining with Socrates, Plato, or Pythagoras! What tasty morsels of food accompanied the conversations of these most significant minds in Western philosophy?Now picture yourself as you sat for a symposium with Cicero, or Pliny the Elder or Julius Caesar. The opulent feasts of the decadent Romans!Maybe, you're following Alexander the Great during his military campaigns in Asia for ten years. Conquering the vast Persian empire, while discovering new foods. Or try and picture the richness of fruits and vegetables in the lush Hanging Gardens of Babylon.What foods did our ancestors ate?How did all begin? Who was the first to write a recipe down and why? Sauces, ingredients, ways of cooking. Timeless and continuous yet unique and so alien to us now days. Staple ingredients of the Mediterranean world -as we think now- like tomatoes, potatoes, rice, peppers, didn't exist. What did they eat? We will travel far and wide, reconstructing the diet, the feasts, the dishes of a Greek Philosopher in a symposium in Athens, or a Roman Emperor or as a rich merchant in the last night in Pompeii.....Lavish dinners, exotic spices, so-called "barbaric" traditions of beer and milk, all intertwined...Stay tuned and find out more here, in 'The Delicious Legacy' Podcast! Support this show <a href="http://supporter.acast.com/the-delicious-legacy" rel="noopener noreferrer">http://supporter.acast.com/the-delicious-legacy</a>. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

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The Greek Charcuterie through the ages

The Greek Charcuterie through the ages

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