Danderfunk, Salt Junk, and Scurvy: Cuisine Aboard Ships
The cuisine aboard ships was often monotonous, barely edible, and nutritionally deficient by modern standards.
Food aboard ships during the Age of Sail (roughly from the 16th to the 19th centuries) was far from luxurious, chosen for its durability rather than flavor or nutritional value. Sailors were at sea for extended periods with no refrigeration, so provisions had to withstand long voyages. The cuisine was monotonous, barely edible, and nutritionally deficient by modern standards. Sailors endured long periods of hunger and boredom over these meals, but advances over time, such as adding lemon or lime to prevent scurvy, improved their overall diet somewhat.
Joining Rich for this episode is the creator and host of The History of American Food Podcast, Greta Hardin.
Written, edited, and produced by Rich Napolitano. All episodes can be found at https://www.shipwrecksandseadogs.com. Original theme music by Sean Sigfried.
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