where is cuisine and cargo dying light

what was stored on the ship? for a crew of16 what kind of rations would you have to have? how many foodstuffs? what was the livingquarters like? that's has to be difficult. right, well the living quarters certainlywere constrained, there's no doubt about it and when you would outfit a vessel for a voyageyou had to plan not for the best case scenario, but the worst-case scenario. what happenswhen there's a storm or you're hindered in your travel? they had to have not only thebare necessities in terms of food and liquid to stay hydrated. they would have spare wood,they would to have spare anchors, they had to have an extensive array of backups in termsof foodstuff in such like that. now, most everybody has had a camp fire in some pointof their lives and in fact that is how this

ship prepared its food. you'd have a fireboxin the galley, one with bricks and sand and in that would be a small camp fire that wouldbe used to prepare the split peas and dried beans that would be found as the major portionof their diet. along with the dried peas you would have cheese, particularly on the dutchships, hard tack, which was a very dried baked bread with no leavening in it. but then alsoa provisions of beef and salt cod and those actually formed the major component of thediet. and it was a fairly standardized fare. we know from historical records that the caloricintake from these sources of food ran typically about 3500 sometimes as high as 4000 calories,per person, per day. but it was completely lacking in fruits and vegetables for well-roundednutrition. it wasn't such a big problem on

an atlantic voyage, because the time of travelwas typically less than needed for the onset of scurvy. but on a voyage from amsterdamto indonesia there was a high likelihood of a good proportion of the crew coming downwith scurvy which results from the lack of vitamin c, and it's a horribly debilitatingdisease.

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