* * * Reminder: The first ever FOOD HISTORY FESTIVAL is happening on the 18th of October and it's all online! Get your tickets 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=ebdssIt'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 LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
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”https://www.newyorker.com/magazine/2025/09/01/inside-the-world-of-the-great-british-bake-off?utm_brand=tny&utm_mailing=TNY_FoodScene_090625&bxid=64ff2d52fff4462db5008e05&cndid=&hasha=a497a3041ea22b49ac020aa705c07fe1&hashb=9070ee59934b5363ceb4666efcad5b0eff3581b1&hashc=fb91fd7a11300ca6d1ccf6b3ca417c8cbe677ee45325b6d1e26ab60759584734&esrc=subscribe-page&mbid=mbid%3DCRMNYR012019The Food That Made Us HumanA 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=trueAn immovable feast? How Dalston fishmongers took on the City of London:https://www.the-londoner.co.uk/an-immovable-feast-how-dalston-fishmongers-took-on-the-city-of-london/Enjoy!xThomSupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
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+1Get your tickets with a 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=ebdsshcopyurlLove,Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
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/23317https://odeuropa.eu/The blog cooking in the archives, rarecooking.comBon 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:https://youtu.be/xlMe4Zm_1nUMusic by Pavlos KapralosEnjoy!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
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!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=ebdsshcopyurlBut 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=132sIndigenous fish techniques from Canada's First Nations:https://www.youtube.com/watch?v=6li84mjUZT8Kerguelen cabbage:https://www.britannica.com/plant/Kerguelen-cabbageMacquarie Island cabbage:https://en.wikipedia.org/wiki/Azorella_polarisThe Flora, Vegetation, and Soils of Macquarie Island:https://www.google.co.uk/books/edition/The_Flora_Vegetation_and_Soils_of_Macqua/fEtEAAAAYAAJ?hl=enMusic by Pavlos KapralosMuch love,Thom & The Delicious Legacy PodcastSupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
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 LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
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: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=ebdsshcopyurlFind out more:https://linktr.ee/serveitforthfestSee you soon for another archaeogastronomical adventure!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
***** Tickets for the Serve It Forth Food History Festival now available to buy with a 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 *****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 KarpalosLove,Thom & The Delicious Legacy PodcastSupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
*** 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=ebdsshcopyurlMore 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/9781786496492Enjoy!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
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-festivalYou can also find us on Instagram and Blueskyhttps://www.instagram.com/serveitforthfest/https://bsky.app/profile/serveitforthfest.bsky.socialOK 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/@Ursulashistoricalrecipesand all about the Trullo Cicerone experience here:https://trullocicerone.com/Happy listening!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
*********** 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/deliciosoThis 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 LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
******* 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, KnafehCookbooks by Palestinian authors or about Palestinian food that Angela Zaher Recommends.Bethlehem by Fadi Kattanhttps://www.waterstones.com/book/bethlehem/fadi-kattan/9781958417287Falastin by Sami Tamimi (and also Boustany)https://www.sami-tamimi.com/cookbooks/falastinYasmin Khan: Zaitoun: Recipes and Stories from the Palestinian Kitchenhttps://www.amazon.co.uk/Zaitoun-Recipes-Stories-Palestinian-Kitchen/dp/1408883848aitoun-Recipes-Stories-Palestinian-Kitchen/dp/1408883848Joudie Kalla: Palestine on A Plate:https://www.palestineonaplate.com/Thank you, much love and see you on the flip side!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
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 WilsonISBN: 9780141049083How Ice Cream Got Its Conehttps://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/thedeliciouslegacypodcastMuch LoveThomSupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
Hello!New episode for your archaeogastronomical delights , is out now!Today I have author, chef and food historian Jay Reifel in this episode as my guest, and we muse about all things "Baghdadical"!10th century Baghdad the capital of the Islamic world in a sense it was a sensuous place.And it produced perhaps a cookbook, more than mere recipes something extremely modern in some senses, and something that didn't exist in the West (if we want to put labels on things) for another 400 years or so!This cookbook, "The Annals of the Caliph's Kitchen" contained a treasure of information and it was more than 500 pages long!What's Jay's favourite recipes, what did the Abbasids loved to cook and eat and what were the ingredients that we might not know today?Anyway I hope you'll enjoy today’s musings!Love,Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
Hello!On this exclusive episode for you, I'm discussing the music of the podcast, the themes written by my friend and musician Pavlos Kapralos. Over the past five years of the podcast I used a few of Pavlos's compositions, for my ancient Greek food themed episodes and for the Byzantium ones.Here we talk about his approach in creating the songs, his inspiration and what do we know of ancient Greek music: how it sounded, what instruments the ancients had and how do we recreate it today!Plus what is the Byzantine music? Both secular and church hymns, and how its the link between the ancient and modern folk music in the East.I hope you'll enjoy this different episode today!If you wanna listen to the whole episode, without adverts, then please subscribe to Supercast or Patreon:https://thedeliciouslegacy.supercast.com/#episodeshttps://www.patreon.com/thedeliciouslegacyPavlos's channel: https://www.youtube.com/@pavloskapralos3969Love,Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
Hello my curious & hungry archaeogastronomers!What is "oinos tethalassomenos" ? Where does one find the best eels?What was a highly regarded game meat?Let's discover a few of the many unknown delicacies of the ancient Greek world. What was in vogue? What was considered tasty, healthy and accessible to eat for the average citizen of the wider Greek world, two and a half thousand years ago?Ancient Greeks were quite the foodies.They recognised local specialities, and local food excellence appears to be an ancient Greek innovation, balanced by the equally novel idea that food preferences, also, vary from place to place. Several lists of local fine produce are quoted by Athenaeus, in Deipnosophistai, from texts of the sixth to fourth centuries BC.Moreover, importantly, they were also practical; the food was seasonal obviously, in the age before the huge global networks of fast transportation and just 2000 years shy of electrical refrigeration!So wine that needed to be sold and transported should be preserved and should taste good. As well as other perishable goods and foods too. So many innovations and styles were discovered.What unusual herbs, salads, pickles, fish and meat, were in vogue, beyond the standard ones of olive oil, olives, grapes, figs, sheep and goat? What were they and how these were consumed in ancient world?Enjoy!Thom & The Delicious LegacySupport The Delicious Legacy on Ko-Fi: https://ko-fi.com/thedeliciouslegacypodcastSupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
Hello my hungry archaeogastronomers!Humans always wondered why food spoils, what makes it go off, and how to preserve it for longer, and keep it nutritious and healthy. Along the millenia we devised many ingenious ways to make fresh food last, and taste good but also provide us with calories and nutrients.Nicolas Appert was not a scientist, but a former brewer who became steward to the duke Christian IV of Zweibrücken, then to the Duchess of Forbach, and thereafter became a confectioner. As he made the sweets that were preserved with sugar, he became obsessed with an idea: research into the keeping of foods that until now were considered highly perishable, such as milk, meat and green vegetables.A native of Chalons-Sur-Marne 1749 -1841 Appert is considered to have discovered the process of preservation by sterilization. No man is a prophet in his own country as the saying goes and so it was the Americans who were the first to call the process ‘appertizing’. He was at least officially declared a benefactor of humanity in 1822 by the Société d’Encouragement pour l’Industrie Nationale, but nonetheless died in poverty and was buried in a communal grave, like Molière before him. He made his methods common knowledge so that everyone could preserve food at home, and never bothered to take out a patent (which the Americans and English did not scruple to do on their own accounts). Preserving was basically a very simple business, once you had the idea. All you had to do, said Appert, wasFirst, enclose the substances you wish to preserve in bottles or jars; second, close the openings of your vessels with the greatest care, for success depends principally on the seal; third, submit the substances, thus enclosed, to the action of boiling water in a bain-marie for a period of longer or shorter duration, depending on their nature and the manner I shall indicate for each kind of foodstuff; fourth, remove the bottles from the bain-marie at the appropriate time. This method was to be the basis for all the preserved food produced on the planet, from industrial conveyor-belt lines to housewives bottling jars of garden produce in a home sterilizer. The drawback to glass was its fragility, and it was soon replaced by cans of welded tin-plate, used first by the Dutch for fish and then by the British for fruits preserved in syrup.Without him the history of canning and tinned food, would be perhaps a lot different, and the subject of today’s episode not possible...So on today’s episode I have a very special guest to tell me all about the history of one very specific, iconic and somewhat perhaps misunderstood tinned food: SPAM! Yes Spam! Dr Kelly Spring is the author of a brand new book that it is coming out this June in UK and July in the US about Spam, called “Spam - A global history”Kelly is a food historian and consultant and you can find more about her work and her services at theforkfront.com where they bring the past to life through food. She also has a food history podcast called Hungry Historians which you can find on Spotify. I’ll put a link in the show notes with the podcast as well as her new book. Enjoy!!!Get a copy of the book here:https://reaktionbooks.co.uk/work/spamListen to Kelly's podcast here:https://open.spotify.com/show/2dd70WM8rXd2rMKepkbjwu?si=708838ac72d549c6Love and cheeseThom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
Hello my lovely archaeogastronomers!The Delicious Legacy has gone a bit drunk with the most snobby of drinks, champagne!On this weeks interview I've invited the author Becky Sue Epstein to tell me all about the fascinating history of Champagne. This fancy, fizzy wine from the north east of France, which became the staple of kings, queens royalty and the rich and famous all across the world! How and why?Let's find out here!The book "Champagne- A Global History" is out now by Reaktion Books and you can but it straight from their website here or Becky's websitehttps://reaktionbooks.co.uk/work/champagne-2https://www.beckysueepstein.com/books/champagne-global-history/Enjoy!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
Hello!Menus.These little pieces of paper, seem to be so obvious and ubiquitous today, not worth thinking about, no further certainly aside from the restaurant.The new book from Nathalie Cooke, disproves this notion wholeheartedly. It provides glimpses into the meals enjoyed by royalty and the rogues, food prepared for the great and the good, adults and children, and how they reflect changing notions of health and institutions should feed for nourishment or punishment.With lavish illustrations, this is an exquisite book, which will make you think deeply.Nathalie writes "Menus whet our appetites. They tell us stories. They open windows on our past. They are designed both to pique and satisfy our curiosity. But even more so Nathalie argues that are strategic documents. They shape the diners' choices and enhance their dining experience.Ultimately, the endeavour is to emphasize the persistence of key elements over time and across contexts despite the myriad variations in menu design."Tastes and Traditions asks not just what is on the menu, but what the menu is doing. One takeaway is that menus “do not always present their wares in a straightforward way; some go off the beaten path, becoming almost as important as the food itself.”Cooke argues that we, as modern readers of historical menus, experience these documents as artifacts, with hindsight, curiosity and often surprise...Enjoy our conversation!Find out more on how to win a copy of Tastes and Traditions here: https://www.patreon.com/posts/do-you-want-copy-129031460Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
Hello!What is a craft ale? Who’s C.A.M.R.A? And what is a cask conditioned ale? What is the difference between a lager, a Pilsner, a bitter, a mild, and so on! The world of beer can be very confusing! All i want is to enjoy my beer with my friends in a cosy pub!The above are some important questions that you might have never thought about, but thanks to the guest of today’s episode Jonny Garrett we have a lot of in-depth analysis and information clearing things a little. Beer is never far away in my thoughts nor physically: a pub is relatively close to wherever I am in UK. These are two of the quintessential elements of British life. But my reason for inviting Jonny on the podcast is that he has a new and award winning book out now, with an even more profound and important history regarding beer! The book is called The Meaning of Beer: An Alternative History of the World and explores how -as it was called in many occasions, liquid bread- it gave us nutrition, calories, social bonding, but inventions that went past the food world into medicine and literally saved the lives of millions of humans subsequently! Our understanding of germs started under the microscope of a man trying to work out why beer turned sour! How would our history be shaped if there wasn’t beer in our lives for the past 13 thousand years?To find out, let’s dive into today’s episode!Buy a copy of the Fortnum & Mason award winning book here:https://www.davids-bookshops.co.uk/products/the-meaning-of-beer-an-alternative-history-of-the-world-by-jonny-garrett-pre-orderJonny's Beer YouTube Channel:https://www.youtube.com/@TheCraftBeerChannelOh and some lovely news: AUDIO WINNER at Fortnum and Mason Food and Drinks awards was the Comfortably Hungry podcast for the episode "The Culinary Creativity of the Enslaved"won my friend, colleague, Presenter & Producer: Sam Bilton! This is a podcast that I'm working on in a sound mixing capacity and I'm really happy for Sam I thoroughly enjoyed this season!https://www.fortnumandmason.com/food-and-drink-awards-winnersMuch love,Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.