Simon Spalding: Food at Sea from Ancient to Modern Times

In his book, Food at Sea: Shipboard Cuisine from Ancient to Modern Times, Simon Spalding offers tantalizing stories of maritime culinary history, from the ingredients and practices of ancient Argonauts and Vikings to Renaissance explorers, sailing navies, cruise ships, submarines and more. Like his book, this lecture will be illustrated with excerpts from poems and songs spanning centuries of human history as Spalding accompanies himself on fiddle, banjo and Chinese erhu.