Feeding Nelson's Navy : The True Story of Food at Sea in the Georgian Era
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This celebration of the Georgian sailor’s diet reveals how the navy’s administrators fed a fleet of more than 150,000 men, in ships that were often at sea for months on end and that had no recourse to either refrigeration or canning. Contrary to the prevailing image of rotten meat and weevily biscuits, their diet was a surprisingly hearty mixture of beer, brandy, salt beef and pork, peas, butter, cheese, hard biscuit, and the exotic sounding lobscouse, not to mention the Malaga raisins, oranges, lemons, figs, dates, and pumpkins which were available to ships on far-distant stations. In fact, by 1800 the British fleet had largely eradicated scurvy and other dietary disorders. While this scholarly work contains much of value to the historian, the author’s popular touch makes this an enthralling story for anyone with an interest in life at sea in the age of sail.
НазваниеFeeding Nelson's Navy : The True Story of Food at Sea in the Georgian Era
Место публикацииLondon, Pennsylvania
ИздательChatham, Stackpole Books
Год выпуска2004
18th century19th century
Нумерация страниц224 p., 8 p. unnumbered plates
ИллюстрацииIllus., black and white photographs, black and white drawings and diagrams
Размерность16.3 x 24 cm
Материалbook
VC375.G7 .M3 2004
ISBN1-86176-233-X
Темаships, Royal Navy, food, cooks