Best Thomas Ntinas Podcasts (2025)

1
BONUS EPISODE: Brains and the BSE Crisis 11:29

2d ago11:29

11:29

Welcome to this bonus episode of A is for Apple: An Encyclopaedia of Food & Drink. Last episode the theme was Meat, and as usual, the three of us nattered away for a bit too long and some of our conversation was edited out for time. One of these things was the part of Neil’s section on brains and the BSE crisis. We’re busy behind the scenes getting…

1
Spam - A Global History: Interview with Dr Kelly Spring 40:46

6d ago40:46

40:46

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…

1
Champagne - A Fizzy History! Interview with Becky Sue Epstein 40:02

13d ago40:02

40:02

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 …

1
Tracing the origins of the restaurant menu: An Interview with Professor Nathalie Cooke 55:09

19d ago55:09

55:09

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, adu…

1
S2E6 B is for Beef Wellington, Brains & Bovril 1:02:55

20d ago1:02:55

1:02:55

Welcome to Episode 6 of Season B. The theme is ‘Meat’ and Sam, Neil and Alessandra get beefy with three choice nuggets of fleshy goodness, looking at Beef Wellington, Brains and Bovril. Don’t get the meat sweats! Don’t forget the next episode is the Listeners’ Choice. Please send your suggestions (with a reason why you’ve chosen it) to aisofrapplep…

1
BONUS EPISODE: Stichelton Cheese with Joe Schneider 34:47

27d ago34:47

34:47

Welcome to this bonus episode of A is for Apple: An Encyclopaedia of Food & Drink. Last episode had the blue theme, and Neil chose to look at blue cheese, in particular Stichelton, which is made on the beautiful Welbeck Estate in rural Nottinghamshire. Neil spoke to Joe Schneider, who makes this delicious, unique farmhouse cheese. Neil cut the inte…

1
How Beer Changed Humankind. An Interview with Jonny Garrett! 50:46

28d ago50:46

50:46

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 th…

1
Wine in Ancient Greece - Myths, Legends and History 50:00

1M ago50:00

50:00

Hello! Wine was always central in the life of Ancient Greeks. Both on day to day basis, but also as foundational myths part of the story of being Greeks, their ancient and mythical past and the sacred lores of Gods. For instance take this line from the mythical battle between the Lapiths and the Centaurs. "For when Pirithous wooed Hippodamia he fea…

1
S2E5 B is for Blue Cheese, Blue Corn & Borage 1:11:49

1M ago1:11:49

1:11:49

In Episode 5 the intrepid team enter their blue period. Neil finds out how a unique blue cheese was resurrected from obscurity thanks to some mouldy leather. Allie explores the significance of blue corn to the Hopi in Arizona. And Sam explains why a blue flower was believed to lift the spirits (and also looks great in a glass of Pimms). Useful Link…

1
Repast - The Story of Food 45:52

1M ago45:52

45:52

Hello! New episode for you my lovelies! My interview with the lovely Jenny Linford, all about her new book, which is out on the 24th of April, Repast The Story of Food by the British Museum and Thames & Hudson. Get the book here: https://www.waterstones.com/book/repast-british-museum/jenny-linford/9780500481158 x Much love, Thom & The Delicious Leg…

1
BONUS EPISODE: Barbecue like an ancient Greek with Thomas Ntinas 15:47

2M ago15:47

15:47

Check out Thom's podcast The Delicious Legacy here: https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127 Watch Thom smoke pork and mutton over a charcoal fire like an ancient Greek: https://youtu.be/u7JN1pl_JVs?si=k-j6dZGYVne_0zUa The Odyssey by Homer: https://www.gutenberg.org/files/1727/1727-h/1727-h.htm…

1
Al Dente - A History of Food in Italy 53:58

2M ago53:58

53:58

Hello! Italian food: What comes to mind first when you hear this? A Neapolitan pizza, warm with bubbly tomato sauce and mozarella? A cotoletta alla Milanese, or a Roman cacio e pepe pasta? A lovely bottle of chianti wine or a pasta pesto? But for all our knowledge -or lack of - how did the food of the Italian peninsula came to be? And why it become…

1
The Ancient History of Potato in the Andes 1:00:39

2M ago1:00:39

1:00:39

Hello and welcome back to another culinary adventure my curious and hungry archaeogastronomers! How, when and why the first potatoes were domesticated? Who were the people who did it? The tough, inhospitable terrain, the extreme climate and the improbably high altitude plateau of the Andean altiplano is the home of the potato. A tuber that was a st…

1
BONUS EPISODE: Barbacoa with chef Edson Diaz Fuentes 13:19

2M ago13:19

13:19

In this bonus episode, Allie explores the rich tradition of barbacoa from Chef Edson Diaz-Fuentes' hometown, diving into its regional variations and the traditional pit-cooking techniques that define its deep, smoky flavours. They also discuss his journey through London’s dynamic food scene and how his three restaurants bring the heart of Mexican c…

1
Corfu's Cosmopolitan Foods- Byzantium, Venice, Jewish and English 31:23

2M ago31:23

31:23

Hello! The island of Corfu was legendary since the homeric times for it's agreeable climate and the lush green forests. Food was abundant and the inhabidants wealthy. So what's the traditional food of Corfu and the influnces in the island? And how come and it has over five million olive trees and almost a million of them centuries and centuries old…

1
S2 E4: B is for Bakestone, Béchamel and Barbecue 1:09:28

2M ago1:09:28

1:09:28

Cooking is essentially a series of techniques. In Episode 4 Neil, Sam and Allie explore an ancient form of hearth cookery; find out why being called Béchamel could merit a kick in the posterior and get sizzling on the barbie. (No cakes or dolls were harmed in the making of this podcast 😉). Useful Links Neil’s recipes: https://britishfoodhistory.com…

1
Filthy Queens - A History of Irish Women & Beer 52:39

2M ago52:39

52:39

Hello! In today's episode we have an Interview with Dr Christina Wade, author of the newly released book "Filthy Queens - A History of Beer in Ireland." Irish stories, myths and legends are full of spirits and ghosts. The history of beer in Ireland is no different; many of these shadowy echoes are still reverberating in the modern brewing history. …

1
BONUS EPISODE: Bagels 4:44

3M ago4:44

4:44

In this bonus episode of A is for Apple, Allie looks into the unexpected Britishness of bagels, their nostalgic ties to celebrations, and even their royal connections. In this episode: Discover how bagels earned a place in Good Housekeeping's 2024 best street party food list Learn about bagels' links to Queen Elizabeth’s Silver Jubilee and William …

1
Tea - An Ancient History 40:35

3M ago40:35

40:35

"The monks say the divine flavour befits quiet seclusion. The abundant fluttering leaves become a welcome guest. They would send a package to my prefectural office, But the brick well and copper stove would ruin its character. Worse yet, the spring teas from Meng Mountain and Guzhu Sealed in white clay, stamped in red, they travel dusty roads. If y…

1
The Diet of the First Desert Monks 1:07:52

3M ago1:07:52

1:07:52

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 …

1
S2E3 B is for Baked Beans, Bath Buns & Bagels 59:51

3M ago59:51

59:51

In this episode of Season B, Sam, Neil and Ally focus on the world of baking. Sam cooks up some delicious (or not) baked beans, Neil considers the Bath bun and Ally dives into bagel culture. Useful links, references and things mentioned in the episode: Baked Beans Beans: A History by Ken Albala (2007) The Frugal Housewife by Lydia Maria Child (1829…

1
A Brief History of Turnip (And other Medieval Root Vegetables) 32:17

3M ago32:17

32:17

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…

1
Fish in Ancient Greece - Myths and Recipes 33:36

3M ago33:36

33:36

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…

1
BONUS EPISODE: The Upper Servants 7:09

3M ago7:09

7:09

Welcome to a special extra tidbit excised from the previous episode where Ally, Sam and Neil talked about butteries. We ended up going off on one about the upper servants - off-topic, but interesting (we hope!) and so here it is for your aural entertainment. You can follow the A is for Apple Podcast on Instagram and X (Twitter). Sam Bilton also hos…

1
Dinner in Rome - A History of the World in One Meal 47:48

3M ago47:48

47:48

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 An…

1
Monks and Monasteries: Fasting and Foods for Paradise 39:37

3M ago39:37

39:37

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. Slo…

1
S2E2 B is for Buttery, Bistro & Bournville 1:06:18

4M ago1:06:18

1:06:18

In this episode, we explore food places beginning with 'B.' Neil uncovers the buttery—not the hearty Scottish roll, but the traditional place where wine is stored. Allie dives into the origins and charm of the bistro, with its revolutionary roots where food and culture come together in cosy, intimate spaces. Meanwhile, Sam unwraps the story of Bour…

1
Bountiful Empire - A History of Ottoman Cuisine 1:03:11

4M ago1:03:11

1:03:11

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 centurie…

1
Food and Revolution in South America 55:09

4M ago55:09

55:09

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…

1
BONUS EPISODE: Fruit & berries: The Uncut Interview with Rachel Webster 24:49

4M ago24:49

24:49

This is the uncut discussion between Neil and Rachel Webster, Curator of Botany at the Manchester Museum. There is more talk of fruit and berries, including a gobsmacking fact surrounding avocado seeds, and we answer the all-important question: Is an apple a berry? Find out more about the Manchester Museum here You can follow the A is for Apple Pod…

1
Crisps - A Short History of Crisps with Neil Ridley 44:57

4M ago44:57

44:57

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/20…

Podcasts Worth a Listen

Thomas Ntinas Podcasts

Podcasts Worth a Listen

1
The Delicious Legacy

The Delicious Legacy

1
A is for Apple: An Encyclopaedia of Food & Drink

Sam Bilton, Neil Buttery & Alessandra Pino

1
BONUS EPISODE: Brains and the BSE Crisis 11:29

1
Spam - A Global History: Interview with Dr Kelly Spring 40:46

1
Champagne - A Fizzy History! Interview with Becky Sue Epstein 40:02

1
Tracing the origins of the restaurant menu: An Interview with Professor Nathalie Cooke 55:09

1
S2E6 B is for Beef Wellington, Brains & Bovril 1:02:55

1
BONUS EPISODE: Stichelton Cheese with Joe Schneider 34:47

1
How Beer Changed Humankind. An Interview with Jonny Garrett! 50:46

1
Wine in Ancient Greece - Myths, Legends and History 50:00

1
S2E5 B is for Blue Cheese, Blue Corn & Borage 1:11:49

1
Repast - The Story of Food 45:52

1
BONUS EPISODE: Barbecue like an ancient Greek with Thomas Ntinas 15:47

1
Al Dente - A History of Food in Italy 53:58

1
The Ancient History of Potato in the Andes 1:00:39

1
BONUS EPISODE: Barbacoa with chef Edson Diaz Fuentes 13:19

1
Corfu's Cosmopolitan Foods- Byzantium, Venice, Jewish and English 31:23

1
S2 E4: B is for Bakestone, Béchamel and Barbecue 1:09:28

1
Filthy Queens - A History of Irish Women & Beer 52:39

1
BONUS EPISODE: Bagels 4:44

1
Tea - An Ancient History 40:35

1
The Diet of the First Desert Monks 1:07:52

1
S2E3 B is for Baked Beans, Bath Buns & Bagels 59:51

1
A Brief History of Turnip (And other Medieval Root Vegetables) 32:17

1
Fish in Ancient Greece - Myths and Recipes 33:36

1
BONUS EPISODE: The Upper Servants 7:09

1
Dinner in Rome - A History of the World in One Meal 47:48

1
Monks and Monasteries: Fasting and Foods for Paradise 39:37

1
S2E2 B is for Buttery, Bistro & Bournville 1:06:18

1
Bountiful Empire - A History of Ottoman Cuisine 1:03:11

1
Food and Revolution in South America 55:09

1
BONUS EPISODE: Fruit & berries: The Uncut Interview with Rachel Webster 24:49

1
Crisps - A Short History of Crisps with Neil Ridley 44:57