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.
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.
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 Legacy
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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:
Find out more:
https://linktr.ee/serveitforthfest
See you soon for another archaeogastronomical adventure!
Thom & The Delicious Legacy
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***** Tickets for the Serve It Forth Food History Festival now available to buy with a 25% discount here:
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 Karpalos
Love,
Thom & The Delicious Legacy Podcast
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*** 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=ebdsshcopyurl
More 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/9781786496492
Enjoy!
The Delicious Legacy
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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-festival
You can also find us on Instagram and Bluesky
https://www.instagram.com/serveitforthfest/
https://bsky.app/profile/serveitforthfest.bsky.social
OK 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/@Ursulashistoricalrecipes
and all about the Trullo Cicerone experience here:
Happy listening!
The Delicious Legacy
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*********** 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/delicioso
This 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 Legacy
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******* 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 authors or about Palestinian food that Angela Zaher Recommends.
Bethlehem by Fadi Kattan
https://www.waterstones.com/book/bethlehem/fadi-kattan/9781958417287
Falastin by Sami Tamimi (and also Boustany)
https://www.sami-tamimi.com/cookbooks/falastin
Yasmin Khan: Zaitoun: Recipes and Stories from the Palestinian Kitchen
https://www.amazon.co.uk/Zaitoun-Recipes-Stories-Palestinian-Kitchen/dp/1408883848
aitoun-Recipes-Stories-Palestinian-Kitchen/dp/1408883848
Joudie Kalla: Palestine on A Plate:
https://www.palestineonaplate.com/
Thank you, much love and see you on the flip side!
Thom & The Delicious Legacy
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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 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/thedeliciouslegacypodcast
Much Love
Thom
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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, an 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 Legacy
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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/#episodes
https://www.patreon.com/thedeliciouslegacy
Pavlos's channel: https://www.youtube.com/@pavloskapralos3969
Love,
Thom & The Delicious Legacy
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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 Legacy
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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, was
First, 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/spam
Listen to Kelly's podcast here:
https://open.spotify.com/show/2dd70WM8rXd2rMKepkbjwu?si=708838ac72d549c6
Love and cheese
Thom & The Delicious Legacy
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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 website
https://reaktionbooks.co.uk/work/champagne-2
https://www.beckysueepstein.com/books/champagne-global-history/
Enjoy!
The Delicious Legacy
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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-129031460
Thom & The Delicious Legacy
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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:
Jonny's Beer YouTube Channel:
https://www.youtube.com/@TheCraftBeerChannel
Oh 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-winners
Much love,
Thom & The Delicious Legacy
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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 feasted the centaurs because they were her kinsmen. But being unaccustomed to wine, they made themselves drunk by swilling it greedily, and when the bride was brought in, the attempted to violate her. But Pirithous, fully armed with Theseus, joined the battle with them, and Theseus killed many of them"
-Zenobious, Centauromachy, V33
Please enjoy this wine-soaked archaeogastronomical and mythical adventure in the wine history of Ancient Greece!
Thanks to Pavlos Kapralos for his music.
The A is For Apple Podcast episode that I've appeared is here:
https://open.spotify.com/episode/6pQrdCPC32VCgsSgunH7jk?si=4001fb78b92646bd
The Europeans podcast I made a guest appearance is here:
https://open.spotify.com/episode/2DqFL6863dmytM3oxYg5x9?si=666ec898ce7e4d5b
Support the podcast with one off donations on Ko-Fi here:
https://ko-fi.com/thedeliciouslegacypodcast
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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 Legacy
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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 so popular?
In his new book, "Al Dente - A History of Food in Italy" Fabio Parasecoli writes "Foodies are enraptured by its endless diversity and its capacity to intrigue and to always offer something new and ‘hot’. Tourists and travellers, often pleasantly surprised by their meals and the warm manners that surround them, end up projecting healthy amounts of romanticism on to dishes and ingredients, enriching Italian food with their own desires and longings. Writers also do their bit to perpetuate the myth..."
So who's better to explain the food history of Italy and what it means other than Fabio Paresecoli himself?
Let's listen to him, today!
The paperback edition of the book is out on 1st of May and you can pre-order here:
https://reaktionbooks.co.uk/work/al-dente
Find more about Fabio on his website here:
https://fabioparasecoli.com/about/
Enjoy
Thom & The Delicious Legacy
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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 staple of the diet of the Andean people for thousands of years; then went not only to conquer the world, but be the friend of peasants, farmers, poor people too and save millions from starvation around the world! How did that come about? And what was the genius systems of the Incas that helped grow this amazingly tasty and nutritious food?
Let's find out on today's epic adventure!
Recommendations for the week:
The Puratos Sourdough Library
https://www.questforsourdough.com/puratos-library
People | Planet | Food, a Scigest podcast series exploring the intersection of sustainability, agriculture, and our global food system.
https://www.plantandfood.com/en-nz/people-planet-food
Cradle of Gold:
The Story of Hiram Bingham, a Real-Life Indiana Jones, and the Search for Machu Picchu
https://www.christopherheaney.net/cradle-of-gold/description
Enjoy!
The Delicious Legacy
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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?
Let's find on todays episode!
With music from Pavlos Kapralos
The Delicious Legacy
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