Food at Sea: Shipboard Cuisine from Ancient to Modern Times (Food on the Go)
| Author | : | |
| Rating | : | 4.89 (970 Votes) |
| Asin | : | 1442272376 |
| Format Type | : | paperback |
| Number of Pages | : | 280 Pages |
| Publish Date | : | 2015-06-14 |
| Language | : | English |
DESCRIPTION:
Thomas S. Musser said poor. Author has borrowed freely from Maxtone-Ghram and many others. This accounts for half the book. The rest is lists of daily and weekly rations allowed for navy personnel.Not recommended.. Ellen L. Horr said Absolutely Fascinating. Maritime historian or reenactor? Historical writer? Piratical cosplay enthusiast? Student of arcane gastronomical and culinary lore? Simon Spalding's new "Food at Sea, Shipboard Cuisine from Ancient to Modern Times" (Rowman and Littleton, "Absolutely Fascinating" according to Ellen L. Horr. Maritime historian or reenactor? Historical writer? Piratical cosplay enthusiast? Student of arcane gastronomical and culinary lore? Simon Spalding's new "Food at Sea, Shipboard Cuisine from Ancient to Modern Times" (Rowman and Littleton, 2015) will rock your world.It's crammed with fascinating (and footnoted) facts, pertinent tales, songs and verses, recipes and more (much, much, more). Mr. Spalding's voice is engaging and entertai. 015) will rock your world.It's crammed with fascinating (and footnoted) facts, pertinent tales, songs and verses, recipes and more (much, much, more). Mr. Spalding's voice is engaging and entertai. An agreeable read on an ususual topic, although the text is a bit choppy. lyndonbrecht This book is difficult to describe. The topic is unusual and interesting. There is a great deal of solid information, but the book essentially consists of quite short segments within chapters; there will be a heading in bold, then two or three paragraphs perhaps a page in length, which makes for a choppy read. Spalding has a great deal of experience at sea, and knows his topic most thoroughly. His writing is rather good, sometimes c
You can see more about him at musicalhistorian.. 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. 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. His previous writings include articles on history and ed
In this book, Simon Spalding reveals the food traditions of early explorers, sailing navies, immigrant and slave ships, early steamers, and ocean liners, as well as changes in shipboard culinary practices and the mutual influences of shoreside and shipboard culinary traditions.
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. (CHOICE)North Carolina-based writer and marine historian Simon Spalding, who has sailed in schooners, brigs and aboard the Polish