Best Thomas Ntinas Podcasts (2025)

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A Culinary Invasion: Roman British Food 1:03:58

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9h ago1:03:58

1:03:58

* * * 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=ebdss It's going to be…

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Part Two: A Compendium of Ancient Greek Food 40:35

14d ago40:35

40:35

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-of…

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Serve it Forth: A Day in Life of Food Historians 1:04:45

17d ago1:04:45

1:04:45

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…

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History of Fava Beans in Greece 32:21

21d ago32:21

32:21

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 th…

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Arctic and Antarctic Exploration Food & The role of Inuits 43:22

28d ago43:22

43:22

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, a…

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The History of Anchovy in the Western Culture - An Interview with Christopher Beckman 1:01:05

1M ago1:01:05

1:01:05

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 …

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Serve It Forth Food History Festival 5:10

1M ago5:10

5:10

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 traditio…

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The Discovery of the Oxyrhynchus Papyri 41:00

2M ago41:00

41:00

***** 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 archaeogastro…

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A Short History of Breakfast in Britain Through the Ages, With Pen Vogler 40:37

2M ago40:37

40:37

*** 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 purchasi…

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From The Archives - A Journey Through Ancient Mediterranean Food 42:36

2M ago42:36

42:36

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 fanta…

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History of Spanish Food - An Interview with María José Sevilla 1:02:55

3M ago1:02:55

1:02:55

*********** 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 …

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Palestinian Food, Culture and Identity 1:14:31

3M ago1:14:31

1:14:31

******* 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, Knafeh Cookbooks by Palestinian author…

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A Short History of Ice Cream and Sorbets 35:50

3M ago35:50

35:50

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 Wilson ISBN: 9780141049083 How Ice Cream Got Its Cone https://www.seriouseats.com/2019/06/ice-cream-cone-history.html The De…

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The Art and Science of Historical Cookbooks 49:56

3M ago49:56

49:56

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 …

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Ancient Greek Music with Pavlos Kapralos (Excerpt) 7:10

3M ago7:10

7:10

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, h…

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A Compendium of Ancient Greek Food 36:11

4M ago36:11

36:11

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 Gre…

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

4M 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…

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

4M 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 …

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

4M 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…

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

5M 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…

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

5M 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…

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Repast - The Story of Food 45:52

5M 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…

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

5M 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…

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

6M 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…

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

6M 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…