000			02949cam a2200409 i 4500
005			20221102163252.0
008			140623s2015 mdua b 001 0 eng d
010			_a 2014024370
011			_aBIB MATCHES WORLDCAT
020			_a1442227362 _qcloth
020			_a9781442227361 _qcloth
035			_a(ATU)b13880019
035			_a(OCoLC)881208618
040			_aDLC _beng _erda _cDLC _dBTCTA _dYDXCP _dBDX _dOCLCF _dORX _dCDX _dIPL _dATU
042			_apcc
050	0	0	_aTX840.M7 _bS67 2015
082	0	0	_a641.5753 _223
100	1		_aSpalding, Simon, _eauthor. _9842233
245	1	0	_aFood at sea : _bshipboard cuisine from ancient to modern times / _cSimon Spalding.
264		1	_aLanham : _bRowman & Littlefield, _c[2015]
264		4	_c©2015
300			_axii, 265 pages : _billustrations ; _c24 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aFood on the go series
504			_aIncludes bibliographical references and index.
505	0	0	_g1. _tThe ancient and medieval worlds -- _g2. _tThe Age of Exploration -- _g3. _tSailing navies -- _g4. _tNineteenth-century merchant ships -- _g5. _tImmigrant and slave ships -- _g6. _tSteam power and canned food -- _g7. _tOcean liners and refrigeration -- _g8. _tNew technologies : submarines, cruise ships, and containerization.
520			_a"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.
650		0	_aCooking on ships _xHistory _9666210
655		7	_aCookbooks. _2lcgft _9370227
830		0	_aFood on the go series. _9842235
907			_a.b13880019 _b22-08-17 _c28-10-15
942			_cB
945			_a641.5753 SPA _g1 _iA526740B _j0 _lcmain _o- _p$44.50 _q- _r- _s- _t0 _u3 _v0 _w0 _x0 _y.i13426874 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gmdu _h0
999			_c1280742 _d1280742