Polynesians: Preference for protein
If you want to ask, "Who mastered the essence of marine catering art first?" ; It must be a Polynesian from 1 1 century. Polynesians have learned to enjoy a lot of nutritious food when seafarers in other areas get septicemia from eating stale bacon. They put food on canoes and used it to sail to new islands. In order to get protein, they will catch fish, crustaceans and octopus in the sea; If the catch is not enough, they sometimes slaughter pigs, dogs and chickens. These animals are usually ready to be transported to new areas for breeding. The medium-sized captains 15m to 18m used by Polynesians can carry 24 people. Some ships are even equipped with movable fireplaces, which are made of stone or coral, so that sailors can cook safely at sea. They usually barbecue and some plants. For the caught fish, they usually eat them raw or dipped in salt water. Polynesian seafarers also carry crops such as breadfruit and taro, as well as stored fruits and vegetables. These marine explorers also package foods with long shelf life (such as fake pineapple sauce and fermented breadfruit rich in vitamins and carbohydrates) into emergency foods.
Viking: add salt
Vikings often sailed to Greenland and Newfoundland; Therefore, they need the best food, or food that can be kept for weeks or even months. Most of the time, they eat barley porridge and butter; Sometimes, they also like to eat dried flounder and cod, bread, cooked or salted wheat meat. Vikings also fish when conditions permit; They usually hang their catches on rigging and let the cold North Atlantic salt spray preserve them. Like most Europeans of his time, Vikings rowed ashore and cooked on the beach to replenish water. Otherwise, they eat prepared cold meals on the boat. In the 1 1 century, sailors drew lots every day to decide who was in charge of cooking, but later, Viking warships and trade ships began to pay special chefs to cook.
Captain Cook: Conquer vitamin C.
1740, Admiral george anson left England for the Pacific Ocean with six ships and about 2,000 people. However, when they came back four years later, only 700 crew members survived this epic journey, and most of them died of scurvy. Scurvy is a disaster brought to the British navy by vitamin C deficiency, and its symptoms include tooth decay and limb cracking. 1753, James Lind, a Scottish naval surgeon, concluded that the limited diet of British sailors (hard cakes, salted meat, lack of fruits and vegetables) may be related to scurvy, and the intake of citrus can cure this disease. 1778, when Captain james cook was sailing in the South Pacific, he kept fresh fruits and vegetables on board as much as possible, but these foods would soon go bad on board. However, he has prepared a plan in advance to take some experimental foods aboard to prevent scurvy, including malt, concentrated solution of citrus fruits, mustard, vinegar and 3565 kilograms of sauerkraut, all of which are rich in vitamin C. Thanks to Cook's diet plan, none of his crew died of scurvy during the voyage.
Polar explorer
Climbing a mountain by hand requires 1 1000 calories. This kind of hard work made polar explorers in the early 20 th century especially like high-calorie food, and their favorite was Mexican dry meat pie. Mexican jerky pie is a high-calorie mixture of dried meat and fat, sometimes flavored with berries. Polar explorers usually eat dry patties with chocolate and muffins, and sometimes add oatmeal or water to make "stews". Famous explorers often make their own recipes for Mexican dry patties: Roald Amundsen likes to add peas and oatmeal, while Captain robert falcon scott likes a lot of protein, a little fat and a little coarse grains.
Japanese sailor: It is not enough to eat only white rice.
/kloc-At the end of 0/9, an outbreak of beriberi destroyed imperial japanese navy. For example, in 1880, this disease broke out in the Japanese fleet (caused by the lack of vitamin B 1), and one in every three sailors was infected, which greatly weakened Japan's ability to wage war at sea. Beibei destroys muscles and nerves, which, if left untreated, will lead to atrophy, edema, paralysis and even death. 1880, Dr. Kanehiro Takaki thought that this disease may be related to the low-protein diet of sailors. Japanese sailors mainly live on white rice, which lacks protein, and the content of vitamin B 1 is only one tenth of that of brown rice. Takaki persuaded naval officials to provide sailors with a more balanced diet, including meat, fish, vegetables and barley, which almost helped the navy eliminate the disease.