Trafalgar and the Spanish Navy: The Spanish Experience of Sea Power Review

Average Reviews:

(More customer reviews)While the author has made the point that there were many fine officers in the Spanish Navy, and that there were many excellent ships, the facts indicate that this combination was never capitalised upon, and the result was invariably disasterous. The best of leaders can only do so much with what they are given, and in the case of Spain, this meant far too few seamen, far too much influence by the Army, far too little training for crews, and some of the worst treatment imaginable. There is no point in building enormous warships if they cannot be effectively manned! Further, it is well-documented that ships of the line of the Spanish navy, although enormous in size, were laughably undergunned compared to their contemporaries. This is not made clear in this book. That said, it would also be of enormous benefit to view some of the plans and profiles of these ships, so as to compare them with their British and French contemporaries. Dozens of books have been written about HMS Victory and other Royal Navy ship types, but almost nothing about the ships of the other navies of the time, and even less in English! It is a great pity the author chose to use so many primitive contemporary Spanish paintings for illustration rather than something either commissioned for the book (expensive, no doubt!), or obtained with a bit more research into what is available.

Click Here to see more reviews about: Trafalgar and the Spanish Navy: The Spanish Experience of Sea Power

Back by popular demand, this dramatic appraisal of the Spanish Navy and its defeat by the British at Trafalgar in 1805 disproves many long-held beliefs about the competence of the Spanish fleet. The author examines the factors that shaped the development of the Spanish Navy in the eighteenth century and maintains that the well-built ships and skilled forces were nowhere near as ineffective as they are usually represented. The book includes specifics of Spanish warship design and construction and is illustrated with beautiful contemporary plans, engravings, and photographs of ship models, some in full color. 208 pages. 120 illustrations. Hardcover. 8 x 10 1/2 inches.

Click here for more information about Trafalgar and the Spanish Navy: The Spanish Experience of Sea Power

Read More...

Feeding Nelson's Navy: The True Story of Food at Sea in the Georgian Era Review

Average Reviews:

(More customer reviews)Cervantes in "Don Quixote" lampoons the writers of chivalric romances for failing to address the mundane realities of life, chief among them being how their heroic knights errant managed to feed themselves. To a lesser degree, perhaps, the modern authors of nautical fiction likewise do not much address the question of how their seaborne heroes (and their crews) were fed, day in and day out. Undoubtedly this is partly because it is far more interesting to write about boarding an enemy frigate than boiling salt beef, but I suspect that it also has to do with the absence of readily available, reliable information about the subject. Now, Janet Macdonald has addressed this want of discussion with "Feeding Nelson's Navy: The True Story of Food at Sea in the Georgian Era". Coming from a background of writing about cookery, she has tackled the complex and surprisingly mysterious question of how in the world the Royal Navy fed itself during the classic Age of Fighting Sail. Although it might be thought that a matter of such obvious vital importance to maintaining a fighting fleet of tens of thousands of mariners would have been recorded officially in detail, in point of fact Macdonald has had to sift through obscure primary documents such as ships' logs, personal memoirs, and period letters to adequately explore how it was all done: from procuring the foodstuffs (and drink) in the first place, to storing them, getting them to the ships in port and at sea, storing the victuals aboard, preparing meals, and serving them to officer and crews. And even with such diligent research, she must resort to informed speculation to address some questions, such as just how a ship's cook kept separate the rations for the various messes and served them out in an efficient manner. The breadth of coverage is impressive: the Navy's Victualling Board administration, officially mandated rations and substitutes, typical recipes, shipboard organization, disease and vermin, the "hardware" of food preparation and consumption (stoves and dining implements), and surrounding social customs. For anyone interested in the real world of the Royal Navy behind the fiction Horatio Hornblowers and Jack Aubreys, "Feeding Nelson's Navy" is a revelation, dispelling old myths and offering new facts such as the caloric and vitamin content of the men's meals. Macdonald throughout her book illustrates the practicalities of the subject by citing numerous real-life incidents drawn from period documents.

Click Here to see more reviews about: Feeding Nelson's Navy: The True Story of Food at Sea in the Georgian Era

The prevailing image of food at sea in the age of sail features rotting meat and weevily biscuits, but this highly original book proves beyond doubt that this was never the norm. Building on much recent research Janet Macdonald shows how the sailor's official diet was better than he was likely to enjoy ashore, and of ample calorific value for his highly active shipboard life. When trouble flared and food was a major grievance in the great mutinies of 1797 the usual reason was the abuse of the system. This system was an amazing achievement. At the height of the Napoleonic Wars the Royal Navy's administrators fed a fleet of more than 100,000 men, in ships that often spent months on end at sea. Despite the difficulty of preserving food before the advent of refrigeration and meat-canning, the British fleet had largely eradicated scurvy and other dietary disorders by 1800. This was the responsibility of the Victualling Board, a much-maligned but generally efficient bureaucracy that organized the preparing and packing of meat, the brewing of beer, the baking of ship's biscuit, and all the logistics of the Navy and on an industrial scale unparalleled elsewhere. Once aboard ship food and drink was subject to stringent controls to ensure fairness, and this book takes a fresh look at the tarnished reputations of Purser and Cook, before turning to the ways both officers and men were able to supplement their official rations, including the keeping of livestock on board. A chapter compares provisions in the other major navies of the time, and the book concludes with recipes for some of the exotic sounding dishes, like lobscouse, prepared by naval cooks. While Feeding Nelson's Navy contains much of value to the historian, it is written with a popular touch that will enthral anyone with an interest in life at sea in the age of sail.

Click here for more information about Feeding Nelson's Navy: The True Story of Food at Sea in the Georgian Era

Read More...