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The name is derived from "tack", the British sailor slang for food. The earliest use of the term recorded by the Oxford English Dictionary is from 1830. [3]It is known by other names including brewis (possibly a cognate with "brose"), cabin bread, pilot bread, sea biscuit, soda crackers, sea bread (as rations for sailors), ship's biscuit, and pejoratively as dog biscuits, molar breakers, sheet ...
Pirates of the Atlantic ate much of the same foods as their mainstream mariner cohorts. Often they would get more of it, but ideally, they would get far greater quality food. [13]: 80 Mariners in the merchant and naval service were often given meager amounts of low quality sustenance.
Tudor food is the food consumed during the Tudor period of English history, from 1485 through to 1603. A common source of food during the Tudor period was bread, which was sourced from a mixture of rye and wheat. Meat was eaten from Sundays to Thursdays, and fish was eaten on Fridays and Saturdays and during Lent. [1]
Most pirates in this era were of Welsh, English, Dutch, Irish, and French origin. Many pirates came from poorer urban areas in search of a way to make money and of reprieve. London in particular was known for high unemployment, crowding, and poverty which drove people to piracy. Piracy also offered power and quick riches. [citation needed]
Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants.
When the real pirates of yore first landed on America’s shores in the 1600s, little did they know that one day, they would become some of the best punchlines for jokes in history.
In addition to food and animal bones, archaeologists unearthed a variety of other small household items, including game dice, pieces of leather and 52 bronze coins, according to Agenzia Cult.
However, some foods considered characteristic of modern Italian cuisine were not used. [13] In particular, spinach and eggplant (aubergine) were introduced later from the Arab world , and tomatoes , potatoes , capsicum peppers, and maize (the modern source of polenta ) [ 12 ] only appeared in Europe following the discovery of the New World and ...