Salty Crew : Salt In Food Of Sailors In The 17th And 18th Centuries.

Summary

This is an abstract from the session entitled "Sal, Bacalhau e Açúcar : Trade, Mobility, Circular Navigation and Foodways in the Atlantic World", at the 2023 annual meeting of the Society for Historical Archaeology.

Salt is an essential food. Among maritime populations first, then for crews especially during the Early Modern Period with the development of ocean navigation. In the diet of crews, salt is subject to an administrative organization with French Ordinance of the Navy. It allows the preservation of pork, beef, vegetables or fish, the only protein intake during a long phase of sailing or the only way to preserve the product of their cod fishing. In addition, it is entering into a vast circular economy that connects salt production areas, registred ports and crews on all sides. Nevertheless, salt remains are a fragile archaeological material, the trace of which is rarely found. To fill this gap, this paper is interested in the markers of the use of this white gold through the equipment on board and the food remains discovered in the ports and on the shipwrecks of the Atlantic coasts.

This Resource is Part of the Following Collections

• Society for Historical Archaeology 2023   •
• Sal, Bacalhau e Açúcar : Trade, Mobility, Circular Navigation and Foodways in the Atlantic World

Keywords

Individual & Institutional Roles

Contact(s): Nicole Haddow