Lecture: “Food at Sea in the Early 17th Century”,
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Simon Spalding, Musical Historian and Maritime History Educator. Visitor Center Auditorium. Starting with the archaeological evidence of ancient Mediterranean shipwrecks, Simon traces the development of shipboard cuisine up to the fighting and trading fleets of England, Spain, and Portugal in the 16th and early 17th centuries. This culinary sea voyage is full of surprising details, from the challenges faced by early medieval Scandinavians, to the differences in maritime culinary practice