Food at sea : shipboard cuisine from ancient to modern times / Simon Spalding.
Material type: TextSeries: Food on the go seriesPublisher: Lanham : Rowman & Littlefield, [2015]Copyright date: ©2015Description: xii, 265 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 1442227362
- 9781442227361
- 641.5753 23
- TX840.M7 S67 2015
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5753 SPA (Browse shelf(Opens below)) | 1 | Available | A526740B |
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641.572 FUL The chef's compendium of professional recipes / | 641.572 WEN Wenzel's menu maker. | 641.5753 PAS Cruising cuisine : fresh food from the galley / | 641.5753 SPA Food at sea : shipboard cuisine from ancient to modern times / | 641.5764 BLA Cooking fearlessly : recipes and other adventures from Hudson's on the Bend / | 641.578 GAR New Zealand backcountry cooking : recipes for trampers, campers and other outdoor adventurers / | 641.5784 BRO Stoked / |
Includes bibliographical references and index.
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.
"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."--Publisher's website.
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