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.
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.
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.
Inhaltsangabe
1 The Ancient and Medieval Worlds 2 The Age of Exploration 3 Sailing Navies 4 Nineteenth Century Merchant Ships 5 Immigrant and Slave Ships 6 Steam Power and Canned Food 7 Ocean Liners and Refrigeration 8 New Technologies: Submarines, Cruise Ships, and Containerization Recipes Bibliography
1 The Ancient and Medieval Worlds 2 The Age of Exploration 3 Sailing Navies 4 Nineteenth Century Merchant Ships 5 Immigrant and Slave Ships 6 Steam Power and Canned Food 7 Ocean Liners and Refrigeration 8 New Technologies: Submarines, Cruise Ships, and Containerization Recipes Bibliography
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