Cod, pickles and lots of wine: this was the diet on an 18th century ship
Briefly

from english.elpais.com6 months ago
The wills written between 1699 and 1763 provide invaluable insights, revealing that these cooks recognized the dangers of their voyages, choosing to leave behind earthly belongings.
english.elpais.comhttps://english.elpais.com/culture/2024-09-22/cod-pickles-and-lots-of-wine-this-was-the-diet-on-an-18th-century-ship.html
Researcher Antonio Ortega reflects on the documentation's revelations, stating, 'Until I looked into the documentation, I didn't realize how difficult these journeys were. It was a feat worthy of heroes.'
english.elpais.comhttps://english.elpais.com/culture/2024-09-22/cod-pickles-and-lots-of-wine-this-was-the-diet-on-an-18th-century-ship.html
Santiago Saborido highlights the essential role of cooks on ships, stating, 'Among all the sailors, the cook was a necessary and important figure,' emphasizing their value on long voyages.
english.elpais.comhttps://english.elpais.com/culture/2024-09-22/cod-pickles-and-lots-of-wine-this-was-the-diet-on-an-18th-century-ship.html
The Archive of Cadiz aims to shed light on the challenging gastronomy aboard ships, documenting the complexities and hardships encountered on these lengthy maritime journeys.
english.elpais.comhttps://english.elpais.com/culture/2024-09-22/cod-pickles-and-lots-of-wine-this-was-the-diet-on-an-18th-century-ship.html
Read at english.elpais.com
#historical-research #maritime-history #culinary-history #19th-century #cadiz-archive
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