Food at sea : shipboard cuisine from ancient to modern times / Simon Spalding.

Format:

Book

Author/Creator:

Spalding, Simon, author.

Series:

Rowman & Littlefield studies in food and gastronomy. Food at sea

Language:

English

Subjects (All):

Cooking on ships--History.

Cooking on ships.

Physical Description:

1 online resource (280 p.)

Place of Publication:

Lanham : Rowman & Littlefield, [2015]

Language Note:

English

Summary:

Food at Sea: Shipboard Cuisine from Ancient to Modern Times traces the preservation, preparation, and consumption of food at sea, over a period of several thousand years, and in a variety of cultures. The book traces the development of cooking aboard in ancient and medieval times, through the development of seafaring traditions of storing and preparing food on the world's seas and oceans. Following a largely chronological format, Simon Spalding shows how the raw materials, cooking and eating equipments, and methods of preparation of seafarers have both reflected the shoreside practices of their cultures, and differed from them. The economies of whole countries have developed around foods that could survive long trips by sea, and new technologies have evolved to expand the available food choices at sea. Changes in ship construction and propulsion have compelled changes in food at sea, and Spalding's book explores these changes in cargo ships, passenger ships, warships, and other types over the centuries in fascinating depth of detail. Selected passages from songs and poems, quotes from seafarers famous and obscure, and new insights into culinary history all add spice to the tale.

Contents:

The ancient and medieval worlds

The Age of Exploration

Sailing navies

Nineteenth-century merchant ships

Immigrant and slave ships

Steam power and canned food

Ocean liners and refrigeration

New technologies : submarines, cruise ships, and containerization.

Notes:

Bibliographic Level Mode of Issuance: Monograph

Includes bibliographical references and index.

Description based on print version record.

ISBN:

1-4422-7237-6

1-4422-2737-0