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The ancients, -Greeks and Romans alike- were equally worried about the relationship of health and food, and the balance between a healthy diet and a delicious one. More so than in our days, diet played a role in preventing and curing diseases, and in fact it was one of the main areas of study even a thousand years later at medieval European medical schools. Medical writers, doctors and philosophers of the ancient world, from Hippocrates to Galen and Oreibasius to Haly Abbas in Islamic Persia all obsessed and thought about the connection of diet and healthy body. The notion of humours and the idea that disease was related to some imbalance of them was only one of many theories in antiquity- some of which, completely ignored them. For Galen though the definitive theory was that articulated in the Hippocratic Nature Of Man. The nature of Man was made up of blood, phlegm, yellow bile and black bile, and it was through these that the body felt pain and maintained health. If their balance was unevenly disturbed the body experienced disease. To find out more, listen to the episode! The music on this episode was written and performed by the incredible Pavlos Kapralos. Find out more here: https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A Enjoy, Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! Today's episode is all about the lineage and heritage of ancient Greek Food. I had the honour to talk to experimental archaeologist and food historian Mariana Kavroulaki who for decades has the project "History of Greek Food" with centre the beautiful island of Crete. Our conversation today is entirely in Greek for the Greek audience. BUT the english version of this interview will be released in the next week or so. Just a little patience my darlings! Music by Pavlos Kapralos Love and Garum The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! Hello my curious archeaogastronomers! il fiori di Levante—the flower of the East—as the Venetians called it. Roughly 1000 kilometres south and west of Venice, as one sails the whole length of the Adriatic sea, and then all the ionian islands, south of Cephalonia, lay Zakynthos. Our destination today. The cuisine there, heavily influenced of course from the Venetians; in language, techniques ingredients and style. But one dish stands out for me that also send me to a couple of rabbit holes: Oven roasted Guinea Fowl in a tomato sauce and cheese. Enjoy today's recipe! x Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! Welcome back to another episode of The Delicious Legacy! This time we are going to Yorkshire and explore some of it's most wonderful, unique, rare or delicious, or all the above ingredients, foods, recipes and traditions! Further reading on some topics mentioned on today's episode: Traditional Food in Yorkshire by Peter Brears: https://uk.bookshop.org/a/17049/9781909248335 Patrick Rance the famous chronicler of British Cheese: https://en.wikipedia.org/wiki/Patrick_Rance https://archive.org/details/greatbritishchee0000ranc Derby Dale Pie Dish: https://www.atlasobscura.com/places/denby-dale-pie-tin-flowerbed The story of the humble Havercake – historic Yorkshire fayre: https://theyorkshiresociety.org/the-story-of-the-humble-havercake-historic-yorkshire-fayre/ Whitby Kippers: https://www.thewhitbyguide.co.uk/whitby-kippers/ https://www.yorkpress.co.uk/news/25017173.whitby-smokehouse-famous-customers-marks-150-years/ Enjoy! Recommendations for the week: The Black Death’s counter-intuitive effect: as human numbers fell, so did plant diversity https://insideecology.com/2026/03/07/the-black-deaths-counterintuitive-effect-as-human-numbers-fell-so-did-plant-diversity/ Gone Medieval: A Complete History of Medieval Ireland https://podcasts.apple.com/gb/podcast/a-complete-history-of-medieval-ireland/id1564113746?i=1000756742956 BBC The Food Programme: Is Food Processing the “missing Middle’? https://podcasts.apple.com/gb/podcast/is-food-processing-the-missing-middle/id342927791?i=1000756213923 Music by Pavlos Karpalos Love and cheese The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello my curious archaeogastronomers! Welcome to another recipe of the week on a Saturday! I’m your hungry host Thom Ntinas, and this is The Delicious Legacy podcast!  Thanks for tuning in! On today bonus episode I’m leaving you with another lamb recipe and a little bit of a story behind the naming of it; Kleftiko, perhaps one of the most famous Greek recipes abroad.... The name of the dish derives from klephts, who were a group of Greek brigands or militiamen during the period of Ottoman rule over Greece between the fourteenth and nineteenth centuries. But how do you cook it? And did really thieves steal sheep and cooked them underground in the mountain hideouts? Listen and find out! Music by Miltos Boumis and Pavlos Kapralos Enjoy! The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! An archipelago of more than 7000 islands. Tribes with more than 200 native languages and a population of 112 million people. Philippines is a rich ground to discover some amazing ingredients, some delicious food and ancient indigenous recipes! On this episode I'm relatively quickly touching some of the rarest and fast disappearing native ingredients. The losses are due to industrial products being cheaper and imports of cheap ingredients but also an uncertain climate. Here's the ones I'm touching on this episode: Alingo, Besaang, Buttog aka The Cordillera Native Black pig Darag Chicken of Panay IslandGumamela leavesInartem Balayang (Pickled Wild Banana)Kaong vinegarAsin tibuok sa Albur unbroken saltBudbud or Bamboo SaltTultul Artisanal Sea Salt How the unbroken salt is made: This 'Dinosaur Egg' Is One Of The Rarest Salts In The World | Still Standing | Business Insider: https://www.youtube.com/watch?v=8aY9noX3XOs My recommendation of the week links below: The Ancient Romans relied on a curious object to tell time: a sundial in the shape of an Italian ham; https://newsletter.blogs.wesleyan.edu/2017/01/20/parslowsundial/ Rare Roman “pigs” found in Welsh farm Two “exceptionally rare” Roman pig lead ingots dating back almost 2,000 years have been discovered on farmland in west Wales: https://www.heritagedaily.com/2026/02/rare-roman-pigs-found-in-welsh-farm/157123 A is for Apple podcast: C is for Carbonado, Carrot, and Cabinet Pudding: https://podcasts.apple.com/gb/podcast/a-is-for-apple-an-encyclopaedia-of-food-drink/id1743840806?i=1000756719333 Enjoy! Love, Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! Your recipe of the week on a Saturday is back and what have I got for you? A delicious, tasty, fantastic celebratory recipe from the ancient Greco- Roman world! A leg of lamb, or kid goat if your prefer, or even a shoulder of lamb for a slow roast, bathed overnight, in milk and honey, and cooked with a rich luxurious sauce of red wine, dates, and garum! If you want a list with the ingredients and the original recipe from Apicius join me on Patreon here: https://www.patreon.com/posts/roasted-goat-kid-153951881?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator&utm_content=join_link Enjoy! Music by Pavlos Kapralos Much love, Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! Today is Nowruz, the Persian/ Iranian new year. So I'm re-sharing with you this episode about Persian Culinary History and Culture through the millennia. Thinking of all the Iranian people who are suffering and wishing them only the best and hoping for a swift resolution to all the destruction inflicted upon them currently. In the vast region from Anatolia to Central Asia, a rite or a festival ushering Spring, and marking the new year is celebrated at around 20th or 21st of March.  People in modern countries including  Afghanistan, Azerbaijan, India, Iran, Iraq, Kyrgyzstan, Kazakhstan, Pakistan, Tajikistan, Turkey, Turkmenistan and Uzbekistan historically observe the Nowruz celebrations. Enjoy! Love The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello It's with deep sadness that I've learned the passing of Professor Daniel Newman a prominent scholar of Medieval Arab Cuisine and a friend of this podcast. He was a guest four years ago, almost to this day when we talked about Persian cuisine in the middles ages, the influence of Arab and Islam on it, and of course vice versa. It was a fascinating discussion that lasted almost two hours and I thought i'll share with you the best bits, edited down with all the lovely fun facts and delicious recipes of the vast, fascinating period. And of course I want to dedicate this episode to all Iranian people who are suffering at this horrible time, under unimaginable conditions. In memoriam of the lovely Daniel Newman. 1963- 7th March 2026. Love, Thom {The music on this episode is titled nihavend pesrev and is probably by a Greek composer of Ottoman era named Πετράκης (Tiryaki) (1543; - 1600) He was an important Rum composer and musician in the Ottoman empire of the 16th century. He lived in the Istanbul and participated in a dervish order, having the nickname, Tiryaki (theriaklis). Lived probably between 1543 and 1600, and attributed approximately 10 compositions. In some sources mention the Great Petrakis (Petraki I Kebir), but is more likely to relate to Peter the Peloponnesian later. Petros Peloponnesios or Peter the Lampadarios (c. 1735 – 1778). He was a cantor, composer and teacher of Byzantine and Ottoman music. He served as second domestikos (ecclesiastic official of the Byzantine Empire and later part of the Orthodox Church in Constantinople, present day Istanbul) between his arrival about 1764 until the death of Ioannes Trapezountios, and it is assumed that he became lampadarios (leader of the left choir) between 1770 and 1778 at the Great Church of Constantinople, after Daniel the Protopsaltes became Archon Protopsaltes.} Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! Brand new episode where I explore the "bakaliaros" aka bacalao or salt dried cod for you and me, of the Greeks. Specifically what's the history of the fried battered salt cod and garlic mash dish that is so popular in Greece generally this time of the year, usually on the 25th of March and what's the connection with the Greek War of Independence? Recommendations for this week: The Watercress Queen: https://comfortablyhungry.substack.com/p/s4e7-the-watercress-queen Re-creating the complex cuisine of prehistoric Europeans: https://arstechnica.com/science/2026/03/recreating-the-complex-cuisine-of-prehistoric-europeans/ Gourmet magazine: https://gourmetmagazine.net/ Cuisines of Odesa: recipes and stories from Ukraine’s historic city https://www.foxlanebooks.co.uk/product-page/cuisines-of-odesa Love, Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! Something a little different this weekend instead of a recipe... On today's episode, I'm talking about the recent ancient roman tasting event I went at the Hellenic and Roman Library in Senate House in central London. I'm discussing the menu that was served by Sally Grainger a prominent food archaeologist specialising in ancient Mediterranean cooking and ingredients. She also talked about her research all these years about Garum and Silphium two of the most well known but equally misunderstood ingredients of the ancient Greek and Roman table. Overall in my opinion and Sam's opinion the food was tasty and the audience/guests all seem to enjoy it and those who had a negative opinion about ancient food have changed their minds! From a room of 50 or so attendees I think only three or so weren't keen in the tastes of the food. Anyway it was fascinating and I hope I'll get the chance to interview Sally for this podcast soon! Love & Garum The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! This is part two of my conversation with the fantastic Anna Ansari about her book "Silk Roads" and the food of Central Asia. From Baku to Beijing! Origins, trade routes, influences, and what is the connecting thread behind it all? Plus a lot of personal stories, especially with melon! Personal dramas of melon! Find out more, here! You can buy Anna's book from my affiliate link at bookshop.org: https://uk.bookshop.org/a/17049/9780241694374 Enjoy! Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! Your recipe of the week on a Saturday is out! Thessaly. The flat and fertile land of Central Greece, famed since ancient times for their horses and cavalry that provided the strategic support for Alexander The Great's campaign on his conquest of the Persian Empire. Our task today -and recipe from the region- will be a lot easier than conquering a continent and subduing the world's mightiest empire! We just need to cook this delicious dish and eat it with family or friends. Let's find out how to make it, and the ingredients! Bon Appetit! Music by Miltos Boumis Enjoy, Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Melons. Spinach. Sheep tail fat. Spices. Bazaars. Enough tales to tantalise even the most incurious mind! Hello my curious archaeogastronomers! A new episode is here for your enjoyment! This time I have the great honour to have the fantastic Anna Ansari as my guest. We talk all about food, history and cultures of the cultures in Central Asia aka "Silk Roads" and her own personal story. I hope you'll enjoy this fantastic epic adventure! You can find Anna here on her website: https://www.annaansari.com/about And Instagram: https://www.instagram.com/thisplacetastesdelicious/?hl=en You can buy Anna's book from my affiliate link at bookshop.org: https://uk.bookshop.org/a/17049/9780241694374 Lots of love Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello! Today's recipe on a Saturday is Salt Cod Dolmades with tomatoey avgolemono (egg lemon) sauce: A Delicious Peloponnesian recipe for the winter times. In the interior of the Peloponnese, where fresh fish was rare dried fish such as cod became staple. Enjoy! Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.