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Food at Sea: Shipboard Cuisine from Ancient…

Food at Sea: Shipboard Cuisine from Ancient to Modern Times (Food on the…

by Simon Spalding

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Maritime historian or reenactor? Historical writer? Piratical cosplay enthusiast? Student of arcane gastronomical and culinary lore? Simon Spalding's new "Food at Sea, Shipboard Cuisine from Ancient to Modern Times" (Rowman and Littleton, 2015) will rock your world.

It's crammed with fascinating (and footnoted) facts, pertinent tales, songs and verses, recipes and more (much, much, more). Mr. Spalding's voice is engaging and entertaining -- no dusty pedantic prose here -- with many a chuckle to be found and enjoyed.

I particularly appreciated the book's design and layout. Subheads throughout point you to the goodies and entice you on to new discoveries. They also break up the text nicely for easier reading and fewer black block-induced naps.

I'm not a serious historian by any means, but the notes and bibliography entries tempt me to further exploration. . . though I suspect that few of those volumes would be as fun a read Mr. Spalding's. ( )
  Bestine | Feb 18, 2015 |
"Maritime musician Spalding's first book provides details of the preservation, preparation, and consumption of food at sea throughout time and as technology progressed. ...Highly recommended for anyone with an interest in the effects of food on human history."
added by KoobieKitten | editLibrary Journal | January 2015 | Vol. 140 No. 1, Benjamin Malczewski (Jan 1, 2015)
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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.… (more)

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