Topic

Naval Provisioning

Related time notes

  1. Navy Food: A Beginning
    1:18Salt meat, preservation, and nutritionChapter
  2. Navy Food: A Beginning
    2:40Why did salt pork become cheaper than salt beef?Q&A
  3. Navy Food: A Beginning
    3:31Why naval salt beef could resemble woodNotable Point
  4. Navy Food: A Beginning
    5:14Hardtack shapes, storage, and surviving examplesNotable Point
  5. Navy Food: A Beginning
    6:23Ship's biscuit for voyage enduranceChapter
  6. Navy Food: A Beginning
    7:55Rum replaces bulky beer to extend operational rangeChapter
  7. Navy Food: A Beginning
    9:30Admiral Vernon's grog standard controls the rum rationChapter
  8. Navy Food: A Beginning
    14:05Burgoo's thickness and a salt-pork cooking experimentChapter
  9. Navy Food: A Beginning
    16:23Curry and rice flour in naval mealsNotable Point
  10. Navy Food: A Beginning
    17:14Cooking salted meat into burgooChapter
  11. Navy Food: A Beginning
    21:25Cooking naval history from old cookbooksNotable Point
  12. Bruships 219: Naval History Questions Answered Live...
    1:55:36Space food and naval food solve different scale problemsNotable Point
  13. Fourth Rates: When the Fourth is Just Not Enough
    23:53The Leander Affair exposed compromised neutralityNotable Point
  14. Soviet Navy Part 1/3: 1918-1939
    7:28Potemkin turned bad food into a command crisisChapter