The Culinary Travels of James Cook

 

When I entered the kitchen, the first thing I noticed was that the frying pan was acting suspiciously. It was comfortably located on the stove and was arguing with an important air:

- Tell me, what makes a person voluntarily spend months on a ship, where rats are not only unwanted passengers, but also, if necessary, an additional source of protein?

- Curiosity, - suggested the tomato, thoughtfully rolling around the table.

- Hunger, - the coffee beans added gloomily in chorus.

I poured myself some tea and sat down, preparing to enjoy another of the endless kitchen conversations. Today, apparently, the topic of the day is Captain James Cook and his gastronomic travels.

The frying pan continued with dignity:

- So, Cook set sail not only for new lands, but also for new tastes! Europe in the 18th century was a place where even oatmeal without spices could be considered an attack on human rights.

The tomato nodded in agreement (at least if it had a neck).

- At that time, dishes with pepper, cinnamon and nutmeg dominated the tables of the nobility. But the most valuable thing was cloves! So much so that you could exchange an entire island for a couple of sacks.

- Not to mention that fresh vegetables were a rarity, - coffee beans were inserted. - And without vitamins, sailors began to lose their teeth.

I glanced sideways at the sugar bowl that stood nearby. It was suspiciously silent. Apparently, it knew that the story would reach it.

The frying pan solemnly announced:

- James Cook cared about the crew and looked for ways to prevent scurvy. That's why his supplies included sauerkraut, lemons and even fresh herbs!

I sipped my tea and nodded. It promised to be a long but educational evening.

To be continued.