Download PDF , by Janet Macdonald
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, by Janet Macdonald
Download PDF , by Janet Macdonald
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Product details
File Size: 1656 KB
Print Length: 224 pages
Publisher: Frontline Books (April 30, 2014)
Publication Date: February 20, 2019
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00ONZQ8JK
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Well, it’s about time that someone got around to examining the many myths and misperceptions that have come down through the years concerning the dietary regimen of Georgian sailors. And it’s hard to envision anyone doing it more thoroughly or thoughtfully than Janet Macdonald in this terrific book.The author’s major contention is that the food supplied by the British Navy to its seamen could not possibly have been as bad as portrayed in books and movies for the simple reason that nothing could be more provocative to crews and thus more conducive to mutiny. (Movie buffs will recall Russell Crowe’s riddle of “the lesser of two weevils†in “Master and Commander.â€) In sum, the Admiralty simply couldn’t afford not to afford whatever was required to provide the best possible food, in the best possible condition, to its sailors.Macdonald then sets about to describe the entire victualling process from stem to stern, if you will, including how and why the provisions were selected, the means of processing, delivery to the ships, apportioning thereafter, and even how they were consumed. To the extent that she was unable to find dispositive records on any point, she postulates likely scenarios which the reader will find entirely reasonable and convincing.This description wholly fails to convey the magnitude and complexity of the enterprise. Nelson’s Victory usually had a complement of approximately 900 men. Just pondering the difficulty of procuring, delivering and storing food and water for that many men for voyages of several months inevitably boggles the mind. Well, boggle no longer because Ms. Macdonald will tell you how it was done.I can’t resist adding that as I was reading this edifying book, my mind kept wandering to one of my favorite works of the last several years, Kate Colquhoun’s “Taste: The Story of Britain Through Its Cooking.†If “Feeding†whets your appetite for food history, try “Taste†and you’ll be satisfied…at least for the moment!
A really interesting book which I picked up for a bargain at $1.99 on a Kindle sale a couple months back. If an "army marches on its stomach," as the saying goes, surely a navy sails on its own as well, and this book is a deeply-researched and very enlightening look at the Royal Navy ration in terms of diet, supply, habits, and health in the Nelson era. It get off to a bit of a slow start w/ Chapter 1 -"Basic Rations" - a description of the various articles of food and drink - while interesting, it was more of cataloguing and "miscellany" and dragged a bit - the next two chapters - "How it Got There" and "Administration on Board Ship" are worth the price of the book (and worth well above the $1.99 bargain I had) - magnificent description of the Victualling Board bureaucracy and logistics of procurement and supply at port and away; and I learned a lot about the importance of loading the tons of food and drink on board a ship in terms of its sailing stability, etc. Later chapters on how the men (and officers) ate, how other navies fared in their...well, fare, and the importance of food on the health of the navy (with particular attention to scurvy) were good...while lacking in an overall narrative, and having a bit of chatty (if cheerful) informality in the writing style at times, the emphasis on primary records and the amount you will learn, make it worthwhile reading. Recommended.
Who knew that reading about the British Navy getting fed could be so interesting. But by gosh, though this isn't easy beach reading, this is such an interesting book.Since The British Navy ranged far and wide, obviously the crew of these ships had to be fed and fed well otherwise mutinies could happen. And mutinies were a rare event - excuse me, Captain Bligh - and providing first class rations were a big part of this history.Since refrigeration and modern logistics were not present in the 18th century on, the details here of how food was provided is pretty amazing stuff. The Brits thought of almost everything. I really loved finding out how many terms for food and drink are still with us and in pretty common usage even today.Great stuff, and a brilliant topic for book. If you have read any of the Master and Commander books or have read histories of the exploration era this is what I would consider a must-read.Cheers!
This is a (surprisingly) interesting look at how the British navy was fed during the era of the French Revolutionary and Napoleonic Wars. It doesn't just limit itself to a look at the food and drink of the sailors and officers, but also looks at the whole chain of procurement, packing, delivery and storage of food and drink. Anyone with an interest in the period might have picked up bits and pieces of the process from a number of sources, but this book does a fantastic job of looking at it in great detail through a well done narrative. It is pleasantly readable as well. It should be a mandatory addition to anyone's library of the navy of the Nelson era.
Fascinating read! I found so many facts I never even fathomed and blew a few out of the water (IPA - India Pale Ale being the beer of choice, nope!). Really, this book is probably best for history nerds and foodies (especially those whom like to read about historic foods) but I think it could give greater insight to those reading novels regarding any sort of naval subject or character. From Moby Dick, to Robinson Crusoe, Samuel Pepys bios, even Jane Austen, it just helps form an idea of what it was like to live, work, and eat on a ship. Nicely written with some humor and a personal connection, and a few recipes (tried and tested in good humor by Author's Hubby).
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