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 http://supporter.acast.com/the-delicious-legacy.
Hosted on Acast. See acast.com/privacy for more information.
Hello!
This episode is in Greek language for Greek audience!
It was released on Wednesday in English for the rest of you!
Καλημερα!
Το καινουργιο επεισοδιο, της εκπομπης μας, στα Ελληνικα για το κοινο στην Ελλαδα!
Προβάλλουμε λοιπόν, δίνουμε για λίγο τα φώτα της δημοσιότητας στους Έλληνες Σεφ του εξωτερικού!
Να δουμε την εμπειρια τους και την σχεση τους με το Ελληνικο φαγητο και πως εξελίσσεται εκτος Ελλαδος! Τι επιρροές φερνουν στα πιάτα και ποια η ανταποκριση των κατοικων της καθε χωρας στην Ελληνικη κουζινα?
Ακουστε λοιπον το πρωτο επεισοδιο της σειρας μας στα Ελληνικα!
Θωμάς
The Delicious Legacy
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Hello!
New episode of the podcast is out. This is part of a little bonus season I'll be occasionally releasing; in between the regular episodes of the podcast!
Here we will be talking with Greek chefs abroad,-that's outside Greece- who cook, work and live in different places, and promote the Greek cuisine in their own way.
What are their dreams? How's Greek food perceived outside Greece in their perspective countries, and do they feel as ambassadors for Greece and her gastronomy?
What are the most embarrassing aspects of Greek food abroad? And how is the national cuisine in the places that they live? Who does what best?
Today for the first episode of this series I' m chatting to chef Aino Mavrogiannaki; a Greek-Finnish chef who lives and works in Helsinki, but who's is from Crete as well, and grew in New York too!
Let's find out!
Love,
Thom
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Hello my curious archaeogastronomers!
This week's subject is a little bit darker than normal.
My reason for doing an episode is that this time of the year, specifically near 28th of October, is that is when traditionally in Greece the commemoration and celebration of liberation from Nazis occupation is celebrated. I wanted to examine the role of the famine in the modern Greek psyche a little.
World War 2 was brutal for the Greek people; Greece as country suffered under the triple occupation of Nazi Germany, Fascist Italy and Bulgaria.
Roughly 10% of the pre war population perished. A civil war that lasted 4 years ensued after liberation in 1994. Greece lied in ruins. Whoever could, in the 50's immigrated in USA, Australia and Germany to find a better luck.
The after effects of the devastation and the great famine of WW2 were felt till recently. The grandmas talk about it, it has passed in the language and in the way people saw food in the subsequent decades.
Listening to BBC's Witness History short episode:
https://www.bbc.co.uk/sounds/play/w3ct3c59
Recommended reading:
Famine and death in occupied Greece, 1941-1944: By Violetta Hionidou · 2006
The German Occupation Recipes:
https://metabook.gr/books/oi-sintaghes-tis-katokhis-natalia-samara-gkaitlikh-20132
Much Love,
Thom & The Delicious Legacy
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Hello!
New episode is out for your delectable delight!
Thessaloniki is located in Northern Greece in the region of Macedonia, and has a long, long history, being established in 315 BCE by king Cassander to honour his wife, the half-sister of Alexander the Great, Thessalonike. Today is the second largest and most important city in Greece.
As a major port, with access to the Mediterranean, and half way to Constantinople it thrived for centuries, being an important hub for trade and culture from all over the Balkan peninsula, and beyond.
It was also home to a thriving Jewish community for roughly 500 years; the Sephardic Jews.In the beginning of the 20th century they accounted for more than half of the total population of the city.
As a result, Thessalonica’s food culture is a heady mix of influences from all across Greece, Balkans, and Turkey with amazing food, and rightly is considered by many the food capital of Greece.
On today's episode, I have the honour to have as my guest Meni Valle, Greek-Australian cook and author, all about the best gastronomic destination in Greece, the city of Thessaloniki!!!
In Valle’s new book, Thessaloniki: And the Many Kitchens of Northern Greece, published by Hardie Grant, she turns her focus to the diverse and historically rich cuisine of Greece’s second-largest city.
Well, enjoy our discussion!
Her new book Thessaloniki is released soon in UK.
https://www.amazon.co.uk/Thessaloniki-Many-Kitchens-Northern-Greece/dp/1761450980
My food cultural / historical recommendations for the week include:
Dr Roderick Bailey: The British Experience of the Great Fire of Thessaloniki of 1917
https://www.youtube.com/watch?v=HUMh1RoqKiw
Culina vetus
Freezing and Salting Pork:
https://www.culina-vetus.de/2025/09/30/freezing-and-salting-pork/
PopChop - Future Food Culture
Building Blocks: Greek Whole Grain Tahini, and the Artisans Behind It
https://culinarybackstreets.com/stories/athens/building-blocks-37
Music on this episode -as ever- by Pavlos Kapralos
Enjoy!
Love,
Thom & The Delicious Legacy
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Hello, and welcome to part two of my discussion about Balkan Food with the incredible Irina Janakievska!
On this second part of our discussion -we pick up from where we left- we talk about the top five must try dishes of the region, that anyone who loves food should try. Foods from the heart of the Balkans.
Such as cevapi, ajvar, dolma/ sarma, bourek, and tres leches revani! Yes....Lets find out why....
I'm interviewing the award winning (James Beard awards on the International Category) and writer and recipe developer Irina Janakievska, author of the book "The Balkan Kitchen, Recipes and Stories from the Heart of the Balkans". She has also won the British Library Food Season Narrative Cookery Book Award (2025) and a Special Award at the Gourmand World Cookbook Awards (2024).
The book was shortlisted for the Jane Grigson Trust Award (2023) and the Fortnum & Mason Debut Cookery Book Award (2025).
She has featured on BBC Woman's Hour, BBC Radio London and Times Radio discussing Balkan cuisine. She lives in south London with her husband and young son, cooking, researching and writing about Balkan history, food culture and culinary traditions, and where I went to chat about all things Balkan. plus tasting some delicious traditional home made specialities!
Photo Credit is The Balkan Kitchen (Quadrille, 2024), Copyright for photos Liz Seabrook.
Enjoy!
Thom & The Delicious Legacy
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Hello!
New episode is out for all of you my darling archaeogastronomers!
This time, I'm going back to my troubled neighbourhood of the Balkans! I'm interviewing the award winning (James Beard awards on the International Category) writer and recipe developer Irina Janakievska, author of the book "The Balkan Kitchen, Recipes and Stories from the Heart of the Balkans". The book was shortlisted for the Jane Grigson Trust Award (2023) and the Fortnum & Mason Debut Cookery Book Award (2025), a British Library Food Season Narrative Cookery Book Award (2025) and a Special Award at the Gourmand World Cookbook Awards (2024). She has featured on BBC Woman's Hour, BBC Radio London and Times Radio discussing Balkan cuisine. She lives in south London with her husband and young son, cooking, researching and writing about Balkan history, food culture and culinary traditions, and where I went to chat about all things Balkan. plus tasting some delicious traditional home made specialties!
We had so much fun and so many things to say, being neighbours and all, that I had to split this episode in to two parts for you! Next week will have Part two!
How many people used "Balkanisation" as a negative concept though the ages?
Well we are trying today to bring a bit of a balance and talk about about the delightful and delicious common and unique dishes we have throughout this historic, varied and rich part of europe! A crossroad of civilisations for millennia and place with mountains, sea, plateaus and fertile valleys!
Irina is the author of the book The Balkan Kitchen (Quadrille, 2024) which you can purchase now here:
https://www.foyles.co.uk/book/the-balkan-kitchen/irina-janakievska/9781784886851
You can find more about her and her recipes and story here:
Photo Credit is The Balkan Kitchen (Quadrille, 2024), Copyright for photos Liz Seabrook.
Enjoy!
Much love,
Thom & The Delicious Legacy
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What is it to lose a paradise? How do you square the feeling of deep loss for a place?
Welcome to the newest episode of The Delicious Legacy!
Strong Roots, is the memoir of Olia Hercules, food writer, cook, activist amongst many other things.
The book is an ode to the land, to ideas of home and belonging, and to family stories and recipes passed down the generations.
Here we talk about the land, the produce, the culinary treasures of Ukrainian people and their unique foods, a mixture of many people and religions living in the rich bountiful land of Ukraine. Of course war, dispossession, hunger and exiled are part and parcel of the story of Ukraine. For Ukrainians worry is a national pastime. And fermentation is in their DNA. Preservation, is part and parcel of their survival.
Olia is the author of Mamushka, Summer Kitchens, Kaukasis: The Cookbook, Home Food and of course Strong Roots.
You can get a copy of Strong Roots here:
https://www.waterstones.com/book/strong-roots/olia-hercules/9781526662927
Who is Taras Shevchenko:
https://shevchenko.ca/taras-shevchenko/biography/
https://en.wikipedia.org/wiki/Legacy_of_Taras_Shevchenko
Recommendation of the week:
https://ruby-tandoh.medium.com/empire-of-seeds-ee4308a529c4
Music by Pavlos Kapralos
Enjoy!
Thom & The Delicious Legacy
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* * * Reminder: The first ever FOOD HISTORY FESTIVAL is happening on the 18th of October and it's all online! Get your tickets here:
It's going to be a fantastic day with many excellent food historian guests, and of course my fellow Serve It Forth members, food historians, Dr Neil Buttery, Dr Alessandra Pino and Sam Bilton!
Join us for a day of historical dishes, cocktails and recipes! * * *
Famously, Diodorus Siculus the Greek geographer said for Britain:
"It is the home of men who are complete savages and lead a miserable existence because of the cold; and therefore, in my opinion, the northern limit of our inhabited world is to be placed there"
But nevertheless the Romans went and conquered it and made it part of the Roman Empire for nearly four hundred years.
The stereotypes even then two thousand years abound:
"Those near the coast in Kent may be more civilised, but in the interior they do not cultivate the land but share their wives with family members, live on milk and meat, and wear the skins of animals."
Horace wrote.
Diodorus continues: "The numerous population of natives, he says, live in thatched cottages, store their grain in subterranean caches and bake bread from it. They are "of simple manners" (ēthesin haplous) and are content with plain fare..."
But beyond this, there was a thriving Celtic and British Roman culture that existed. The local foods and customs and rich pasture for animals helped the invading Romans create a rich culinary legacy, based on many imported foods from across the empire and introduced numerous plants and animals to Britain that since became native to the land, from humble leek to plums to rabbits and pheasants.
So on this episode together with fellow chef and podcaster Lewis Bassett (The Full English) we sat down to chat and explore the legacy of Rome in the British Isles, through food, culinary pathways and how this intertwines with class and politics to our modern age!
Join us and let's find out what did the Roman-British table and pantry had to offer!
Music by Pavlos Kapralos.
Enjoy!
Love,
The Delicious Legacy
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Hello!
Part two of a catalogue of ingredients that ancient Greeks around the Med ate, how they ate it and what can we learn from it today?
Recommendations for this week include:
Ruby Tandoh, in the New Yorker: Inside the World of “The Great British Bake Off”
The Food That Made Us Human
A three part story on how biodiversity gave early humans in South Africa the tools to survive extinction.
https://newworlder.substack.com/p/the-food-that-made-us-human?r=tjeew&triedRedirect=true
An immovable feast? How Dalston fishmongers took on the City of London:
Enjoy!
x
Thom
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Hello,
Here’s a quick special bonus episode for you – the lowdown on the Serve it Forth Food History Festival 2025 sponsored by the excellent Netherton Foundry.
My fellow festival coordinators Sam Bilton, Thomas Ntinas and Alessandra Pino and I are here to tell you more about it: how the day will work, what the sessions will be like, the topics and the guests – including guest Tom Parker Bowles.
We have a brief discussion about our own interests and how we all got into food history. We also talk about our biggest/most embarrassing disasters.
Join us for Serve it Forth Food History Festival 2025 for a fantastic day of discussion, chat and learning about food history and traditions.
Date and time:
Saturday, October 18 · 10:30am - 4:30pm GMT+1
Get your tickets with a 25% discount here:
Love,
Thom & The Delicious Legacy
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Hellooooo!!!!
Today's episode is an elegy for fava beans!
Soup, pottage, gruel, mash...Under many guises, pulses, and especially the ones from the genus Lathyrus, such as Pisum sativum have been eaten in the ancient Greek World since time immemorial...
From Neolithic remains to modern Greek table, fava beans and peas, all these delicious pods of the genus Lathyrus have been cultivated and eaten in the Hellenic lands for thousands upon thousands of years!
What did the ancient Greeks thought of the peas / yellow split peas? Where was the bastions of their cultivation? And how to cook it?
Let's find out on today's episode about this amazing legume, that kept the Greeks alive for centuries!
And why the Santorini Fava tastes just so so delicious?
Also, this week's recommendations are the following:
Odeuropa with William Tullett, by Around The Table podcast:
https://recipes.hypotheses.org/23317
The blog cooking in the archives, rarecooking.com
Bon Appetit, Your Majesty: a talented chef travels to Joseon era korea and meets a tyrant king. Her modern dishes captivate his palate but challenges await her.
https://www.imdb.com/title/tt37600136/
You can listen to the podcast on YouTube too:
Music by Pavlos Kapralos
Enjoy!
Thom & The Delicious Legacy
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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!
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 fo 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:
Find out more:
https://linktr.ee/serveitforthfest
See you soon for another archaeogastronomical adventure!
Thom & The Delicious Legacy
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***** Tickets for the Serve It Forth Food History Festival now available to buy with a 25% discount here:
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:
Happy listening!
The Delicious Legacy
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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
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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 this show http://supporter.acast.com/the-delicious-legacy.
Hosted on Acast. See acast.com/privacy for more information.