Lenten fasting became law at the Council of Aix in 837AD. Charlemagne was determined to see that it was observed, by force if necessary. Any baptised Lombard or Saxon chieftain who failed to do proper penance had his head cut off, an uninviting prospect for any budding Christian! Hello, Enjoy this updated version of an older episode about feasting and fasting in the desert nearly 2000 years ago from the first Christian fathers, the monks who made the religion of Christianity what it is. How did they live, survive and thrive? What did they eat? And how this strict lifestyle evolved to monasti ..read more

Hello! How did the ancient Greeks and Romans ate turnip? And what was the position of this vegetable at the dinner table? How important was it? And what the heck is a skirret, how do you cook it and why did we stop cultivating it on a large scale? All this and more on this weeks episode! This week's recommendations are A is For Apple Podcast: https://podcasts.apple.com/gb/podcast/s2e2-b-is-for-buttery-bistro-bournville/id1743840806?i=1000691341726 Kentwell medieval gardens https://www.kentwell.co.uk/ Charlie Taverner Street Food https://charlietaverner.com/street-food/ Chiara Vigo: The l ..read more

Hello my lovely archaeogastronomers! A new episode is out! "Aedepsus in Euboea, where the baths are, is a place by nature every way fitted for free and gentle pleasures, and withal so beautified with stately edifices and dining rooms, that one would take it for no other than the common place of repast for all Greece. Here, though the 'earth and air yield plenty of creatures for the service of men, the sea no less furnisheth the table with variety of dishes, nourishing a store of delicious fish in its deep and clear waters." So Plutarch tells us in his book, Moralia. How much fish did the a ..read more

Hello! A brand new episode for your delight! How does one deconstruct a meal to it's historical components? What is the truth behind the myths of a dish, the stories we tell about its origins, and how interconnected is the world's history with the cuisines, the spices, the ingredients we use on each country of ours? On this episode I interviewed Andreas Viestad, about his book "Dinner in Rome- A History of The World in One Meal". A meal in a restaurant in Rome, can provide all the inspiration that one needs to travel though millennia of human history and across the oceans in search for the i ..read more

Hello! New week, new episode for you! We are soon approaching the period that is in Greek Orthodox (and not only) Church the Big Lent! Forty days of fasting before the Holy Week (more and severe fasting here!) and Easter Sunday. The abstinence of meat and dairy products it's something that the first monks practised; some of them for many years. Slowly, gradually these solemn personal "traditions" of how to step closer to God, Jesus, or saintliness, passed down to the canon of the Church and many monasteries all over the Christian world followed some sort of fasting rules throughout the year ..read more

Hello my lovely archaeogastronomers! For this bonus episode I've interviewed the author and food historian Priscilla Mary Işın about her delightful book "Bountiful Empire - A History of Ottoman Cuisine" which is out now! I hope you'll enjoy our chat, trying to untangle the different strands of the origins of the Ottoman Cuisine through the centuries, and explore the myriad dishes, with vegetables, cheeses, sweets, and savoury. You should buy the book is so so good! https://reaktionbooks.co.uk/work/bountiful-empire For bonus chat please go to my Patreon page. https://www.patreon.c ..read more

Hello and welcome to another episode of The Delicious Legacy! I’m your greedy archaeogastronomer Thomas Ntinas and I welcome you to my smoky and heavily perfumed with spices kitchen! Another adventure beckons! On today's episode we are travelling to South America and explore the connection between food and revolution! Food always of course played a part in the prosperity of the common people and the nation as a whole. The balance in South America was and still is more precarious in what it means for the people to have control of the means and distribution of their sustenance. What is the nati ..read more

Hello! New episode is out for you to enjoy! Today’s guest is Neil Ridley and will delve into the story of crisps, why we love them and what’s the kernel of truth behind the stories of its origin. This week's recommendation is the Guardian article "the weird, secretive world of crisp flavours by Amelia Teit" link: https://www.theguardian.com/food/2023/dec/02/the-weird-secretive-world-of-crisp-flavours Love, The Delicious Legacy Support this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/t ..read more

Oh hello! The second part of our adventure in Ottoman food culture is here for all to enjoy! On today's episode we will talk about coffee, salep and street food in Istanbul. What are imarets, what was the social life for people across the Empire, and what was the of raki-drinking and meze-eating? My recommendations for this week include Claudia Romeo’s youtube channel. https://www.youtube.com/@claudia-romeo Dr Eleanor Janega's and Matt Lewis's History Hit’s Gone Medieval, their episode Gone Medieval Goes Wassailing! https://open.spotify.com/episode/7DdRLwR5CqlyS5mmdrykKw?si=3714e6ee9d ..read more

Hello my lovely archaeogastronomers! What were the origins of the Ottoman Cuisine? What were the influences behind? And how the Roman and Greek history influence the Sultan and the Palace alongside the cuisine of the upper classes? If you went to Istanbul in the late 15th or 16th century what would be the "go-to" food? Join me on Part One, for an epic adventure through the centuries exploring the foods, the drinks, the dishes and the ingredients of the rich and tasty Ottoman cuisine! Friday will be the release of Part Two so stay tuned! This week's recommendations include Sam Bilton's podc ..read more