Food at Sea
Shipboard Cuisine From Ancient to Modern TimesBook - 2015
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.
Publisher: Lanham : Rowman & Littlefield, 
Branch Call Number: 641.5753 S734f 2014
Characteristics: xii, 265 pages : illustrations ; 24 cm