Overview

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.

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9781322889146

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Simon Spalding s Food at Sea romps through maritime history from the gruel of the ancient mariner to the smorgasbord of today s cruise ship. Along the way, Spalding uncovers the culinary secrets of underwater archaeological wrecks; the onboard fare of slaves, sailors, officers, immigrants, and the well-to-do; the effects of Prohibition on American liners; the food on board naval vessels from early Mediterranean galleys to nuclear submarines; scurvy and other culinary diseases; The Love Boat (remember the series?), and even the origins of the phrase, cup o Joe. It is packed with detail, poetry, and fascinating vignettes. It is well researched, well documented, fast paced, and very entertaining perfect for food historians or anyone interested in a delightful read.--Andrew F. Smith, editor-in-chief, Oxford Encyclopedia of Food and Drink in America

Author Information

Simon Spalding is a maritime historian as well as a writer, lecturer, teacher, and performer. He has created educational programs for museums throughout the United States and in Europe. He has performed and lectured in festivals, concerts, and museums throughout North America and twelve European countries, and served as a crew member aboard several traditional sailing vessels. His previous writings include articles on history and education, museum manuals, and the script The Constitutional Convention of 1836 for the Texas Historical Commission. You can see more about him at www.musicalhistorian.com.

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