How one family stayed alive while shipwrecked and adrift on the Pacific Ocean.
Has anyone got any similar links to survival foods? Or maybe books - but for survival foods, not just wild plants.
[Not a survival story but rather an alien race's solution to overcrowded burial sites]Meat is meat, some people are uncommonly fussy where it comes from. The Five Gold Bands by Jack Vance
I’ll have to get a copy of the salt book. I remember being thrilled to learn our word ‘salary’ refers to the precious commodity. As is ‘worth his salt’.Have you read Kurlanski? A World History of Salt? Essential to anyone's education.
I was amused to learn that every place name ending in '-wich' was the location of a salt works.
The modern medical community craps on and on about the hazard of using excess dietary salt.
They have NO CLUE how much salt was used in the past for preservation.
Boat-loads of the stuff.
Easy for me to imagine that salt cod was a make-or-break survival food in cities as well.
I'd like to try it some day.
Was it so bad, in that day and time, as is claimed for modern salt "excesses?"
I am in the habit of taking 3-4 different salts with me when I go out for a meal.
I take a flat mortar and pestle to grind a pinch of each and a small plate to put them on.
Might seem eccentric but certainly entertaining. Marine salts are all so very different
from their unlisted impurities. Asian/India "black salt" just about made me puke.
One of these days, I'll count and take inventory of my salt samples. Plenty of North American businesses set up as artisan salt suppliers. UK and Europe, too. Rare in South America and Africa.
Found a copy and bought it. It’s the sort of history I find interesting, the preservation of food had little to do with refrigeration or being able to afford or stock an ice house. My favourite foods are salt preserved, ham, sausage, bacon (preferably without the nitrates). I’ll forgo salt fish and pork, the heavily salted types that stink and need soaking for hours, but I can see how salt was and still is highly valued. Give me a shout when the Maldon is low and I’ll happily send you some more. It’s the monosodium glutamate of salts, I love the stuff.Goes right back to the Roman Empire. That's how Caesar paid his soldiers. In salt = salarum.
Fast forward to the British "salt tax" in India and Ghandi's "salt march" to the coast.
I would think that in this day and time, anything foraged off a clean beach (clams, crabs, etc) ought to be salty enough to deliver all that's needed for a micronutrient supply.
The Italian fish mongers in San Francisco have a similar dish they call cioppino. They’d make it with whatever they still had at the end of the day. Now it’s a popular dish in most upscale West Coast seafood restaurants.........As young children my dad would take a pan to the beach and we’d drop our haul of mussels, winkles, prawns (shrimp to you), shrimps (tiny little prawns) into boiling sea water along with some chopped onion and white wine. Sitting in the sand dunking rough bread into the broth is something special. In those days it was possible if quick, brave and with an eye out, to grab lobsters from the rock pools where we snorkelled. Truly a prize they were. .......