The Delicious Legacy

Hello!

Brand new episode for your archaeogastronomical delight!

Out there lies the strange island with the vertical

stone walls. How lovely it is here. Down there

beneath one’s feet, the great, great sea, seemingly

boundless with high mountain islands, swimming in

grey mist, and up here a tiny little world unto itself.

Jørgen Falk Rønne, 1921

This tiny wild speck of land in the north Atlantic Ocean...Home to a family for 8 generations. Growing food in the harshest of natural environments. Perhaps one of the most challenging places to be a farmer. What humans started doing ten thousand years ago... How and why this family are still there? And what does that tells us about our food system today?

Enjoy the fascinating conversation I had with journalist and author Tim Ecott about his lovely new book Eva and the Island.

Recommendations for the week

Overnight, everything was dead’: the Teesside fisherman turned activist dubbed the Mr Bates of the seas:

https://www.theguardian.com/film/2026/oct/23/overnight-everything-was-dead-the-teeside-fisherman-turned-activist-dubbed-the-mr-bates-of-the-seas

Food, identity and how climate is already changing Europe’s sense of itself

https://yiannisbaboulias.substack.com/p/food-identity-and-how-climate-is?r=1dfo2&shareImageVariant=card

Buy the book here:

https://www.waterstones.com/book/eva-and-the-island/tim-ecott/9781837733767

Much love

Thom

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Hello!

Brand new episode for you my curious archaeogastronomers!

On this episode we explore the traditional foods of Egypt.

My recent interview with Suzanne Zeidy and Rawah Badrawi is about their journey across Egypt tasting and discovering the ancient and traditional tastes of the various Egyptian cuisines!

From the Mediterranean zone of Alexandria to the Monastic mountains of Sinai, across the Nile and down to the Nubian tribes in the southern borders with Sudan! A culinary exploration of Egypt that haven't happened in such scale and ambition before!

Get the lovely book by Rawah and Suzanne here:

https://www.waterstones.com/book/egypt/rawah-badrawi/suzanne-zeidy/9781848994478?sv1=affiliate&sv_campaign_id=626889&awc=3787_1792617498_697af4441e5d1aae2ec6d8f3183ac991

Enjoy!

Love and bottarga

Thom & The Delicious Legacy

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Hello!

A brand new archaeogastronomical adventure beckons! Welcome back my curious archaeogastronomers!

What is perry? How is it made? Where do we hear about it firstly? And crucially, why has been almost lost, and now rediscovered, what does the future hold?

Listen and enjoy our latest episode here! With perry and cider maker Barry Masterson!

Links to Barry's work:

Perry: A Drinker's Guide by Adam Wells - published by CAMRA Books -

https://shop1.camra.org.uk/product/perry-a-drinkers-guide/

and all good book stores.

On Bluesky, spamming about pears and border collie pics: https://bsky.app/profile/barmas.bsky.social

On Instagram: https://www.instagram.com/kertelreiter_cider/

Cider Review: https://cider-review.com/

CR on Insta: https://www.instagram.com/cider_review/

Love and pears,

Thom & The Delicious Legacy

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Morcilla in Spain, Stornoway Black Pudding in Scotland, Mustamakkara in Finland, Sângerete in Romania...This ancient tradition of using the blood as an ingredient in food and dishes persists in our modern world, despite the rules, regulations and war against artisanal produce from the modern food industry...

Hello!

I'm excited to give you the latest episode of The Delicious Legacy!

And what an epic adventure it is!

I'm talking to Kate Ryan author of "Blood, Guts, and Black Pudding; Ireland’s Dying Art of Blood As Food" a new, comprehensive and the first of it's kind! Documenting the Irish tradition and food history, of consuming blood as nutritious, sustainable food source!

I tell you I was surprised to know many of the facts in the book. I thought live bleeding was a technique that only existed in nomadic cultures of Africa. But apparently it was alive and kicking in Ireland too, till very, very recently!

Join me and Kate and find out all about blood, black pudding, the different variations of pudding (what is dirsheen?) and how this ancient tradition, started dying slowly, and where are we now!

You can get Kate's book and find out more here:

https://ninebeanrowsbooks.com/en-gb/products/blood-guts-and-black-pudding

Love and guts and blood and glory!

Thom

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Hello my curious archaeogastronomers!

New episode is out!

Did women in the ancient Greek world had parties? Dinner gatherings? Symposia? Alone or with their men? And what did they do on their own? Especially in those famous festivals?

So many questions to answer! Enjoy!

Links for this episode:

https://www.hellenic.org.au/post/the-thesmophoria-women-s-ritual-in-the-ancient-world

https://en.wikipedia.org/wiki/Ares_Gynaecothoenas

Hipparchia of Maroneia:

https://en.wikipedia.org/wiki/Hipparchia_of_Maroneia

https://thestoicmom.substack.com/p/a-role-model-for-saying-no-and-doing

https://www.worldhistory.org/Hipparchia_of_Maroneia/

Seclusion, Separation, and the Status of Women in Classical Athens

David Cohen https://www.jstor.org/stable/643180

This episode was also heavily influenced and drew info from these two papers:

WOMEN'S COMMENSALITY IN THE ANCIENT GREEK WORLD By JOAN BURTON 1998

DINING LIKE DIVINITIES: EVIDENCE FOR RITUAL AND MARITAL DINING BY WOMEN IN ANCIENT GREECE Laurie Ann Kilker 2008

Recommendations for the week:

Gareth Eoin Storey's substack:

https://garethstorey.substack.com/p/we-work-in-marketing

How apple detectives solved the mystery of an ancient tree—and rewrote the history of fruit

https://www.scientificamerican.com/article/how-apple-detectives-solved-the-mystery-of-an-ancient-tree-and-rewrote-the-history-of-fruit/

UN report: Global hunger levels ease for third consecutive year as regional disparities persist

https://www.who.int/news/item/21-07-2026-un-report--global-hunger-levels-ease-for-third-consecutive-year-as-regional-disparities-persist

Darren Turpin from orchard notes, has links library, to highlight the work of fellow fruit-focused writers, organisations, food and drink producers, and anything else of interest he might find out there on t’Internet. Anyway go here:

https://orchardnotes.com/about-notes-from-the-orchard/

Love and lentil soup

Thom & The Delicious Legacy

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Hello!

Here's the little teaser of what will the 2nd Serve it Forth Food History festival include on Saturday 17th of October 2026! Me and my colleagues Sam Bilton Neil Buttery and Alessandra Pino discuss some elements from our planned festive day!

There’s a little taster of the other courses of my co-curators ( A Curious Appetite, Neil Buttery and Sam Bilton ) are serving up during the festival which features Eleanor Barnett, Paul Couchman, Sally Grainger, Sudi Pigott and and of course me and Alexandra Sills. Tickets for the online festival are available here.

The Serve It Forth Food History Festival is made possible with the generous support of our sponsors ckbk, Steenbergs, Regency Fiction Writers, Replica, Blackfriars Restaurant and Lindisfarne Mead.

Also in this pod episode, Sam Bilton, ahead of her discussion with Jennie Hood and Professor Giles Gasper about how the Normans changed the way we eat, she had a chat with Kevin Booth, English Heritage’s Head Curator of Collections, about what the skeleton of ‘Conquest Man’ can tell us about the diet and health of the English at the time of the Norman invasion.

If you happen to be in or near Barton on Humber in Lincolnshire on 20 September 2026 between 12pm and 4pm you can see Conquest Man’s skeleton and find out more about this project at St Peter’s Church.

If you’d like to get a sense of what life was like for Conquest Man and his contemporaries during the Norman Conquest, Battle Abbey in East Sussex is hosting its annual reenactment of the Battle of Hastings on 10 and 11 October 2026, the week before Serve It Forth. Hundreds of reenactors take part, recreating Norman and Saxon camps and giving visitors an insight into everyday life for people almost 1,000 years ago. Tickets are now available from https://www.english-heritage.org.uk/battle

Right, I'm off for some seafood!

Enjoy!

x

Thom

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Hello!

Today's episode explores just a little the Jewish Greek community, culture and food through the centuries.

OK recommendations of the week: Let’s start with the Cookbook of the Jews of Greece by Stavroulakis, Nicholas which you can find on the internet archive dot org and it has been released in 1986. Lots of useful history, cultural context and recipes with the Shepardic names and english translations too. Link in the show notes:

https://archive.org/details/cookbookofjewsof0000nich/mode/2up

At http://libcom.org the article The Making of the Caribbean People

This lecture was delivered in 1966 in Canada at the Second Montreal Conference on West Indian Affairs.

https://libcom.org/article/making-caribbean-people

Archaeological news from my hometown:

Greece's Ministry of Culture Restores Veria’s Orta Mosque and 15th-Century Twin Ottoman Bath:

https://greekreporter.com/2026/09/05/greece-restores-veria-orta-mosque-twin-ottoman-bath/

Enjoy!

The Delicious Legacy

Don't forget the 2nd Serve It Forth Food History Festival is taking place on Saturday 17th of October 2026. Check this from our sponsor CKBK:

https://app.ckbk.com/features/serve-it-forth-an-online-festival-of-food-history

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In the year 1734 three miners were taken aback when they discovered a male body inside Hallstatt salt mine. The body was very well preserved, having been mummified by salt. Accounts of the time say that the dead body, completely embedded into the rock salt deposits, was discovered following a collapse in the Kilbwerk. His shoes and traces of his clothes had been preserved: 'One can even see a bit of cloth on his dress, and the remains of the shoes on his feet'. The mine workers assumed that it was the long-dead body of a miner who had lived before the first official records, that is, more than 400 years earlier, but after thorough analysis and investigation, today’s assumption is that this man was the victim of a mining accident approximately 1000 BCE. The heyday of prehistoric mining was in the late Iron Age between 800 and ca. 400 BCE. At that time, miners would penetrate as much as 200 metres into the mountain, in the Austrian Alps, extracting not gold or precious metals but copious amounts of salt, about half a tonne a day with hand tools, supplying salt to half of Europe 2000 years ago!

Hello!

Today we are busting all the old myths about the salt!

What and how the Romans used it?

What did the Greeks say about it?

Humans, like other mammals, relied on the small amounts of salt naturally present in food to regulate the amount of fluid in the body. Very powerful mechanisms for conserving salt within the body were developed. For 5 million years, our ancestors added no salt to their diet. The addition of salt to food began relatively recently, about 5000 years ago. As people became increasingly addicted to it, salt became the most important object of trade and the economic foundation of several empires. It was used by authoritarian governments to control their people and as the main source of tax revenue.

Join me on another archaeogastronomical adventure!

The Delicious Legacy Podcast

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Hello!

Welcome back to another adventure my curious archaeogastronomers!

Honey from a Weed, Fasting and Feasting in Tuscany, Catalonia the Cyclades and Apulia by Patience Gray is an iconic book about Mediterranean food, traditions centred around the simplest and most common dishes of everyday people.

Patience Gray was an English cookery and travel writer of the mid-20th century. Her two most popular books were Plats Du Jour (1957) – written with Primrose Boyd, about French cooking – and Honey From A Weed (1986), an account of the Mediterranean way of life.

In my opinion this book has to be more universally known and celebrated so here's a start. I will be coming back to explore the author's life and recipes in another episode!

For this episode I explore quickly a few recipes from the book that are Greek and a couple of them more from the island of Naxos.

I hope you'll enjoy!

You can buy Honey from a Weed:

Fasting and feasting in Tuscany, Catalonia, the Cyclades and Apulia

by Patience Gray (1917-2005), Food and Travel Writer

Contributor: Illustrated by Corinna Sargood, Artis

at Equinox Publishing website, digital, print or ebook here: https://www.equinoxpub.com/projects/honey-from-weed

My recommendations for the week include:

Endangered Eating: America’s Vanishing Foods

https://sarahlohman.com/endangered-eating-book/

The Ancient Magic of Malt: Making Malt Sugars and Ale from Grain Using Traditional Techniques:

https://exarc.net/issue-2021-2/at/ancient-magic-malt-making

Love & Fish Soup

Thom & The Delicious Legacy

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Hello!

New episode is out and it's all about, the history of sesame seeds, their use in ancient cuisines, especially Greek, their symbolism and spread across the ancient world...And what is halva anyway?! Hint: Tahini & honey...

So today we are travelling to the source of sesame seeds in India, then to Ancient Mesopotamia, and Egypt, and we are examining ancient Greek desserts, and from there we are going all the way to China too!

We are also looking at the role that trade between Arabia-India-China played to the spread of goods in the ancient world.

Enjoy!

The Delicious Legacy

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Hello! Welcome to the recipe of the week on a Sunday by The Delicious Legacy!

Two Greek recipes with onion as the star ingredient one way or another!

Enjoy!

Thom

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This is a recipe and a short story that I wrote about six years ago, which you'll find out listening as to what it is and why, I hope you will enjoy it!

Love,

The Delicious Legacy

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Hello!

Brand new episode is out!

I’m talking with food historian Karima Moyer Nocchi. Earlier this year she published a brand new fascinating book titled THE EPIC HISTORY OF MACARONI AND CHEESE: FROM ANCIENT ROME TO MODERN AMERICA by Columbia University Press, which I devoured from start to finish. I was made aware late last year and I could not wait for its publication. So the honour talking with her and the excitement is even bigger than normally guys and girls!

Before we go to the interview with my excellent and erudite guest, let me make an exciting announcement …!

The online Serve it Forth Food History Festival will be returning on Saturday 17th of October 2026. Curated by the guild of food writers members and podcasters, historians, writers and all around hyper talented humans, Sam Bilton, Neil Buttery, Alessandra Pino alongside with me, Thom Ntinas. The festival will explore many different aspects of historical food featuring fascinating discussions and historical cookery demos. Details on the full line up will be coming soon but you can view the summary of the day’s “menu” on our website. https://serveitforthfest.wixsite.com/info/bill-of-fare

Let me just tell you that for our amuse bouche introduction course we have none other than the amazing food historian Eleanor Barnett! I’ll be exploring the diet and lifestyle of ancient olympians and gladiators in the Greek and Roman world with historian Alexandra Sills.

Tickets are available on eventbrite and I’ll put a link below:

https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2026-tickets-1992224789976?aff=ebdsoporgprofile

My recommendations for the week:

Glorious Exploits by Ferdia Lennon – classical tragedy as a Celtic caper

https://www.theguardian.com/books/2024/jan/06/glorious-exploits-by-ferdia-lennon-review-classical-tragedy-as-a-celtic-caper

American farmers slid solar panels over 62,000 acres of farmland, and the biggest payoff had almost nothing to do with electricity.

https://energiesmedia.com/solar-panels-farmland-crops-agrivoltaics/

The English Olive Co, the original english olive oil:

https://www.englisholive.co.uk/.

You can get Karima's book here:

https://cup.columbia.edu/book/the-epic-history-of-macaroni-and-cheese/9780231215312/

More about Karima:

https://www.theeternaltable.com/.

Love,

Thom & The Delicious Legacy

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Hello!

Here's part two of my delightful conversation with James Chatto where we delve into the main characters of his fabulous book!

Enjoy!

Thom

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James Chatto. Actor, puppet maker, author, food writer and journalist. A truly multi-talented, one would say even a renaissance man! He is my honoured guest on The Delicious Legacy today, to tell us all about his latest book “Acquired Tastes” a food history book, which explores the extraordinary journeys of specific recipes as they moved from one culture to another—carried and transmitted by eight remarkable individuals...

Hello! Welcome back to another episode of the Delicious Legacy!

You can get James' book here:

https://utppublishing.com/doi/book/10.3138/9781487566609

Enjoy!

Love

Thom

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Hello!

Welcome back to another archaeogastronomical adventure!

I couldn't help myself but having Odyssey as my inspiration for this week's episode!

As you probably have heard Christopher Nolan has his epic film Odyssey in official release this Friday 17th of July 2026 so I thought what better way to dive into the ancient Homeric epic poem than exploring their foods, cooking, dishes and the meaning of xenia, hospitality, kindness to strangers and welcoming others into ones house?

We will also dive into the real Bronze Age Greece and the archaeological discoveries there. What do these tell about feasting, communal eating and the food of the people in the Helladic world, three thousand years ago?

Enjoy!

The recommendations for this week are:

Did Roman Britain Ever End?

Nicholas J. Higham writes about the long death of Roman Britain

https://www.unseenhistories.com/did-roman-britain-ever-end-nicholas-j-higham/

Alexandra Sills:

https://www.waterstones.com/book/gladiators-in-the-greek-world/alexandra-sills//9781036130480

Welsh Smokery and shop:

https://welshsmokery.co.uk/about-us/our-story/

Love and wine

Thom & The Delicious Legacy

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Hello!

Ugly stuff? Broken Bones? The earliest archaeologists a century ago ignored these. But not my guest today!

Flint Dibble is an ancient historian and archaeological scientist who studies people, animals, and the environment in the ancient Greek world. According to his words, his goal is to make real archaeological research accessible to everyone.

With the publication of "The agropastoral debate in context: the relationship between the consumption and management of animals at Azoria on Crete" I wanted to share this conversation I had with Flint about the food in Ancient Greece. What do we know? What does the archaeological evidence tells us that is the same, similar or diverges, from the literary sources that survived the passage of time?

What animals were eaten in ancient Greece? How did the ancient Greeks prepared them? And what was the difference between home cooking and sacrificial, professional butchering and cooking for public feasts? How were the poor and the elite different in their eating habits, and how was the food cooked at home and in mobile situations? What does the isotope analysis of teeth and bones tells us about the climate through a millennia of ancient greek history, and how that affected the agropastoralism and transhumanism? When were the first chickens eaten in the Greek context?

All the above and a lot more are discussed in our conversation with the fantastic Flint Dibble!

The write up about Flint's article can be found here:

A goat’s tooth may have solved a 100‑year debate about ancient Greek farming

https://theconversation.com/a-goats-tooth-may-have-solved-a-100-year-debate-about-ancient-greek-farming-285839

The article:

https://link.springer.com/article/10.1007/s12520-026-02512-7

Flint's YouTube channel:

https://www.youtube.com/@flintdibble

Music by Pavlos Kapralos

Enjoy!

Thom & The Delicious Legacy Podcast

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Hello!

Welcome to the Recipe of the Week on a Saturday by The Delicious Legacy!

Today we're going to Mani peninsula in Southern Peloponnese to try a unique hearty dish from the mountainous villages of Barthounohoria.

Chicken smothered with onions and feta cheese!

Enjoy!

Thom

Don't forget:

The Serve It Forth Food History Festival is back on the 17th of October!

Early bird tickets on discount all July, for just £10 (plus booking fee) here:

https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2026-tickets-1992224789976?aff=oddtdtcreator

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Hello! Brand new episode is out for all to enjoy!

Firstly, some exciting news!

The Serve It Forth Food History Festival is back on the 17th of October!

Early bird tickets on discount for just £10 (plus booking fee) here:

https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2026-tickets-1992224789976?aff=oddtdtcreator

Egyptians, Romans, Babylonians, and early Germans all are recorded as using minerals and/or manure to enhance the productivity of their farms. The use of wood ash as a field treatment became widespread. But the secret to a fertile soil was always human waste. In Japan "night soil" was a precious commodity.

How did we ended up today being disgusted by our own waste and wasting it far, far away from us, polluting our oceans? And why are the Minoans to blame?

A recent article made headlines around the internet and it was mentioned in many good news stories around the internet. It went like this: “Scientists are aiming to grow 4,500 trees at a national park with the help of fertiliser made from urine collected from festivalgoers.

Links about today's episode subject:

Minoan plumbing: https://toilet-guru.com/minoan/

Can’t see the wood for the wees: Urine from festivalgoers turned into fertiliser

https://www.standard.co.uk/news/science/scientists-trees-hampshire-bristol-welsh-b1277509.html

The Other Dark Matter

https://www.amazon.co.uk/Other-Dark-Matter-Science-Business/dp/022661557X

https://www.bbc.co.uk/future/article/20240116-the-dark-earth-revealing-the-amazons-secrets

Music by Pavlos Kapralos

Much love,

Thom

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Hello!

Brand new episode is out for all of you lovely subscribers!

This time we are going to the hard and unforgiving landscape of Mani Peninsula in Southern Greece. Peloponnesos!

Vendettas lasting decades... Towering villages in inhospitable mountains...Rocky and barren peninsulas with crystal clear azure waters. The landscape of Mani is unique, and so are it's people!

We are looking for the traditional foods, recipes and ways of cooking as well as ingredients, the simple, hearty things that these unconquerable people ate the past few centuries! What is the role of olives and olive oil in their life, economy and cuisine? What is 'Syglino'? what is 'Sfela'?

What was the role of quails in people's diets? How do you bake a whole quail in bread and how to preserve it in olive oi?

Why so many writers and artists fell in love with the landscape of Mani? From Patrick Leigh Fermor and Nikos Kazantzakis to many others!

On top of all this I will be going through some fantastic recipes from the region, some vegetarian, some vegan, some meat dishes and some local desserts! All of course feature copious amounts of the regions fantastic extra virgin olive oil!

Links, books and further reading about Mani:

https://archive.org/details/deepintomanijour0000gree/page/n5/mode/2up

https://archive.org/details/journeytomorea00kaza/page/n7/mode/2up

More about Patrick Leigh Fermor

https://thelondonmagazine.org/article/remembering-patrick-leigh-fermor/

https://patrickleighfermor.org/video/

https://www.theguardian.com/theguardian/2011/jun/10/patrick-leigh-fermor-obituary

All this and more on today's episode!

Enjoy!

Thom

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