Food at Sea

Simon Spalding is a maritime historian as well as a writer, lecturer, teacher, and performer. He has created educational programs for museums throughout the United States and in Europe. He has performed and lectured in festivals, concerts, and museums throughout North America and twelve European countries, and served as a crew member aboard several traditional sailing vessels. His previous writings include articles on history and education, museum manuals, and the script The Constitutional Convention of 1836 for the Texas Historical Commission. You can see more about him at www.musicalhistorian.com.

• 1 - The Ancient and Medieval Worlds2 - The Age of Exploration3 – Sailing Navies4 – Nineteenth-Century Merchant Ships5 – Immigrant and Slave Ships6 - Steam Power and Canned Food7 – Ocean Liners and Refrigeration8 - New Technologies: Submarines, Cruise Ships, and ContainerizationRecipesBibliography

Maritime musician Spalding’s first book provides details of the preservation, preparation, and consumption of food at sea throughout time and as technology progressed. Subjects covered include the ancient and medieval periods, the age of exploration, navies, merchant trade, immigrant and slave ships, steam power, the effects of canned foods on sea travel, ocean liners, refrigeration, and such 'new' technologies as submarines, cruise ships, and containerization. The author covers much ground and every corner of the globe yet never ceases to be intimate, identifiable, and fascinating, nor slows his clip. Much of which is owed to the perfectly apportioned breakdown within chapters, the perfectly concise text, and most of all, by the lovely accoutrements—the menus, recipes, charts, illustrations, poems, quotes, and ration lists. Never have so many reference sources been so palatably presented. VERDICT Highly recommended for anyone with an interest in the effects of food on human history.