{"podcast":{"title":"The Delicious Legacy","slug":"the-delicious-legacy-1206953","podcast_index_feed_id":1206953,"rss_url":"https://feed.pippa.io/public/shows/5e0dcf0c36fdf5a65ebe67ad","website_url":"https://shows.acast.com/the-delicious-legacy","image_url":"https://assets.pippa.io/shows/5e0dcf0c36fdf5a65ebe67ad/1670771377279-da6c71ec14ab9ec15278584ef3ff50fb.jpeg","author":"Thomas Ntinas","episode_count":244,"summary":"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 \"ba…","last_synced_at":"2026-07-15T10:20:00.171064+00:00","page_url":"https://stenobird.com/podcast/the-delicious-legacy-1206953"},"episode":{"title":"Zakynthos Oven Roasted Guinea Fowl","slug":"zakynthos-oven-roasted-guinea-fowl","published_at":"2026-04-11T00:00:00+00:00","page_url":"https://stenobird.com/podcast/the-delicious-legacy-1206953/zakynthos-oven-roasted-guinea-fowl","show_page_url":"https://stenobird.com/podcast/the-delicious-legacy-1206953","url":"https://shows.acast.com/the-delicious-legacy/episodes/zakynthos-oven-roasted-guinea-fowl","audio_url":"https://sphinx.acast.com/p/open/s/5e0dcf0c36fdf5a65ebe67ad/e/69d8ad06d3f0dd7747a5c6a9/media.mp3","summary":"Hello! Hello my curious archeaogastronomers! il fiori di Levante—the flower of the East—as the Venetians called it. Roughly 1000 kilometres south and west of Venice, as one sails the whole length of the Adriatic sea, and then all the ionian islands, south of Cephalonia, lay Zakynthos. Our destination today. The cuisine there, heavily influenced of course from the Venetians; in language, techniques ingredients and style. But one dish stands out for me that also send me to a couple of rabbit holes: Oven roasted Guinea Fowl in a tomato sauce and cheese. Enjoy today's recipe! x Thom & The Delicious Legacy Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy . Hosted on Acast. See acast.com/privacy for more information.","meta_description":"Hello! Hello my curious archeaogastronomers! il fiori di Levante—the flower of the East—as the Venetians called it. Roughly 1000 kilometres south and west…","key_points":[],"chapters":[],"topics":[],"duration_seconds":809,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/the-delicious-legacy-1206953/episodes/zakynthos-oven-roasted-guinea-fowl/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/the-delicious-legacy-1206953/zakynthos-oven-roasted-guinea-fowl.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}