Feeding Nelson’s Navy

The True Story of Food at Sea in the Georgian Era

Janet Macdonald

 
Date Published :
July 2014
Publisher :
Frontline Books
Language:
English
Illustration :
8 pages of b/w plates
Price
Paperback
ISBN : 9781848327474
Pages : 224
Dimensions : 8.5 X 5.25 inches
$24.95

Overview
-

This celebration of the Georgian sailor’s diet reveals how the navy’s administrators fed a fleet of more than 150,000 men, in ships that were often at sea for months on end and that had no recourse to either refrigeration or canning. Contrary to the prevailing image of rotten meat and weevily biscuits their diet was a surprisingly hearty mixture of beer, brandy, salt beef and pork, pease, butter, cheese, hard biscuit and the exotic sounding lobscouse, not to mention the Malaga raisins, oranges, lemons, figs, dates and pumpkins which were available to ships on far-distant stations. In fact, by 1800 the British fleet had largely eradicated scurvy and other dietary disorders.

While this scholarly work contains much of value to the historian, the author’s popular touch makes this an enthralling story for anyone with an interest in life at sea in the age of sail.

About The Author
-

Janet Macdonald has published books on numerous subjects.  Her first book on naval history was Feeding Nelson’s Navy: The True Story of Food at Sea in the Georgian Era; her second, the British Navy’s Victualling Board, 1793-1815: Management Competence and Incompetence.  She took her MA in Maritime History at the Greenwich Maritime Institute, London, and her PhD at King’s College London, where she was awarded a Laughton Scholarship. Her thesis was on the administration of naval victualling. Her most recent books are From Boiled Beef to Chicken Tikka: 500 Years of Feeding the British Army, Sir John Moore: The Making of a Controversial Hero, Horses in the British Army 1750-1850 and Supplying the British Army in the First World War.

More from this publisher