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. For images and sources, please visit https://shipwrecksandseadogs.com/blog/2024/11/12/danderfunk-salt-junk-and-scurvy-cuisine-aboard-ships/ For ad-free listening to Shipwrecks and Sea Dogs and many other fantastic history podcasts, subscribe to Into History at IntoHistory.com/shipwreckspod. You can support the podcast in multiple ways! Make a one-time donation at buymeacoffee.com/shipwreckspod Subscribe to Into History at IntoHistory.com/shipwreckspod Buy some Merch! Follow on Facebook, Threads, Instagram, and BlueSky: @shipwreckspod Tell a friend! Shipwrecks and Sea Dogs is written, edited, and produced by Rich Napolitano. Original theme music by Sean Sigfried. Learn more about your ad choices. Visit megaphone.fm/adchoices