Danderfunk, Salt Junk, and Scurvy: Cuisine Aboard Ships

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. Go AD-FREE by becoming a Patreon Officer's Club Member! Join at ⁠⁠⁠⁠https://www.patreon.com/shipwreckspod⁠⁠⁠⁠ Shipwrecks and Sea Dogs Merchandise is available! ⁠⁠⁠https://shop.shipwrecksandseadogs.com⁠⁠⁠ You can support the podcast with a donation of any amount at: ⁠⁠⁠https://buymeacoffee.com/shipwreckspod⁠⁠⁠ Join the Into History Network for ad-free access to this and many other fantastic history podcasts! ⁠⁠⁠https://www.intohistory.com/shipwreckspod⁠⁠⁠ Follow Shipwrecks and Sea Dogs ⁠⁠⁠Subscribe on YouTube⁠⁠⁠ ⁠⁠⁠Follow on BlueSky⁠⁠⁠ ⁠⁠⁠Follow on Threads⁠⁠⁠ ⁠⁠⁠Follow on Instagram⁠⁠⁠ ⁠⁠⁠Follow on Facebook⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices