The Delicious Legacy

Ancient Cuisines Around the World

Author: The Delicious Legacy

A Greek Gourmand, travels through time...Imagine yourself dining with Socrates, Plato, or Pythagoras! What tasty morsels of food accompanied the conversations of these most significant minds in Western philosophy?Now picture yourself as you sat for a symposium with Cicero, or Pliny the Elder or Julius Caesar. The opulent feasts of the decadent Romans!Maybe, you're following Alexander the Great during his military campaigns in Asia for ten years. Conquering the vast Persian empire, while discovering new foods. Or try and picture the richness of fruits and vegetables in the lush Hanging Gardens of Babylon.What foods did our ancestors ate?How did all begin? Who was the first to write a recipe down and why? Sauces, ingredients, ways of cooking. Timeless and continuous yet unique and so alien to us now days. Staple ingredients of the Mediterranean world -as we think now- like tomatoes, potatoes, rice, peppers, didn't exist. What did they eat? We will travel far and wide, reconstructing the diet, the feasts, the dishes of a Greek Philosopher in a symposium in Athens, or a Roman Emperor or as a rich merchant in the last night in Pompeii.....Lavish dinners, exotic spices, so-called "barbaric" traditions of beer and milk, all intertwined...Stay tuned and find out more here, in 'The Delicious Legacy' Podcast!Support this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
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Language: en

Genres: Arts, Food, Places & Travel, Society & Culture

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The Ancient Origins of Miso and Soy Sauce
Episode 26
Tuesday, 3 February, 2026

Hello!Brand new episode is out and I'm excited about it!World fermentation day was on February 1st, just three days ago.And what better way to celebrate with two amazing inventions of humankind?Is miso the most astounding transformation in the world of fermentation?From ancient Chinese meat and fish based pastes to Buddihst monks taking the craft to Japan the story of Miso and Soy Sauce has a long long at least three thousand year old history!Ok, enjoy today's episode!Some links:Excellent traditional soy sauce maker:https://kaneyoshi.co/english/Kioke Shoyu Brewers Revival Youtube channel:https://www.youtube.com/watch?v=K72eethJuU8&list=PLkakkeid1iaj55xr57PzNV-w7uKDLE-Eb&index=1https://kioke.jp/en4-brewersMy links/ recommendations for the week:Aubergines Braised With Trahana | My Greek Table with Diane Kochilas:https://www.youtube.com/watch?v=N5ni0hu7UDQGreek Farms | Apaki & Syglino: Taste Greece’s Tradition:https://www.youtube.com/watch?v=dinXaNT2LlMHow Extra-Virgin Olive Oil Is Made In Greece | Regional Eats | Food Insider:https://www.youtube.com/watch?v=l4GrYUUcQG0Sources:https://archive.org/details/bookofmisosavory0000shur_j6b4/page/20/mode/2uphttps://www.theguardian.com/world/2025/may/21/without-time-there-is-no-flavour-a-south-korean-grand-master-on-the-art-of-the-perfect-soy-sauceThe Noma Guide to Fermentation: Rene Redzepi & David ZilberEnjoy!ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.