Hello!

Autumn! The weather's finally turning and it's time to prepare the pickles, preserves and chutneys with the abundance of summer harvest!

But what did our ancestors do to prepare for the long cold, dark northern winter months ahead? How did they survive the scarce food resources of Europe's dormant nature?

What traditions and superstitions persisted through the ages?

What food was eaten in Michaelmas and Martinmas important celebrations of the autumn season?

Let's find out on this week's episode!

This weeks recommendations are:

A Is for Apple Podcast with Neil Buttery, Sam Bilton and Alessandra Pino.

https://open.spotify.com/show/4wpXiAoQUoFkeE0YgsT6qx?si=27666b362d434872

Dr Alessandra Pinos new book, "A Gothic Cookbook"

https://unbound.com/books/a-gothic-cookbook

And Vittles which has a wealth of food related articles and restaurant reviews and recommendations:

https://www.vittlesmagazine.com

Enjoy!

As ever, music by Pavlos Karpalos.

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/the-delicious-legacy.

Hosted on Acast. See acast.com/privacy for more information.

Hello!

Welcome back to another archaeogastronomical adventure!

Today's episode is all about ancient vegetarianism.

And the philosopher Pythagoras is the central figure on all the stuff we talk today.

Pythagoras, the father of mathematics, was born and raised in Samos. around 580BCE. Even though Pythagoras spent more than forty years in his birthplace, he eventually decided to set sail for new seas; his thirst for knowledge led him to travel throughout most of the then known world, most notably Egypt and Babylon, centres of wisdom knowledge and secret mystical rites, before settling down to Croton, a town in Magna Graecia, modern Southern Italy.

Notes for some names dropped:

Theophrastus (c. 371–287 BCE) was a Peripatetic philosopher who was Aristotle's close colleague and successor at the Lyceum. He wrote many treatises in all areas of philosophy, in order to support, improve, expand, and develop the Aristotelian system. Of his few surviving works, the most important are Peri phytōn historia (“Inquiry into Plants”) and Peri phytōn aitiōn (“Growth of Plants”), comprising nine and six books, respectively.

Aulus Gellius (c. 125 – after 180 AD) was a Roman author and grammarian, who was probably born and certainly brought up in Rome. He was educated in Athens, after which he returned to Rome.

Ovid (born March 20, 43 bce, Sulmo, Roman Empire [now Sulmona, Italy]—died 17 ce, Tomis, Moesia [now Constanṭa, Romania]) was a Roman poet noted especially for his Ars amatoria and Metamorphoses.

Vetch: A member of the pea family, Fabaceae, which forms the third largest plant family in the world with over thirteen thousand species. Of these species, the bitter vetch, was one of the first domesticated crops grown by neolithic people. There are many different vetch species, the purple flowered varieties are all safe to eat.

Music Credits:

Pavlos Kapralos

https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A

Thanks for listening!

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/the-delicious-legacy.

Hosted on Acast. See acast.com/privacy for more information.

Hello!

When did the word 'Barbecue' appeared in our language?

As a technique it has been used under various guises from all humans, throughout the planet...

This early appearance from 1709:

I have been often in their Hunting-Quarters, where a roasted or barbakued Turkey, eaten with Bears Fat, is held a good Dish;

Or this from 1707 "The Three Pigs of Peckham, Broiled Under an Apple Tree"

...the white folks of Peckham, Jamaica, had “their English appetites so deprav’d and vitiated” by rum that they desired “a Litter of Pigs nicely cook’d after the West Indian manner.” Three hogs were placed on a wooden frame over coals, and “the best part of the town of Peckham” turned out to watch and to eat, “expressing as much Joy in the Looks and Actions, as a Gang of wild Cannibals who, when they have taken a Stranger, first dance round him, and afterwards devour him.”

Can we say that every technique that uses fire and smoke, even if it's spit roasting or grilling to a degree, constitutes a barbecuing technique?

And what is that we find so attractive so convivial?

Listen, and get hungry!

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/the-delicious-legacy.

Hosted on Acast. See acast.com/privacy for more information.