• Corpus ID: 38569426

Captain Cook's beer: the antiscorbutic use of malt and beer in late 18th century sea voyages.

@article{Stubbs2003CaptainCB,
  title={Captain Cook's beer: the antiscorbutic use of malt and beer in late 18th century sea voyages.},
  author={Brett J. Stubbs},
  journal={Asia Pacific journal of clinical nutrition},
  year={2003},
  volume={12 2},
  pages={
          129-37
        }
}
  • B. Stubbs
  • Published 2003
  • History
  • Asia Pacific journal of clinical nutrition
The custom of allowing British seamen the regular use of fermented liquor is an old one. Ale was a standard article of the sea ration as early as the fourteenth century. By the late eighteenth century, beer was considered to be at once a food (a staple beverage and essential part of the sea diet), a luxury (helping to ameliorate the hardship and irregularity of sea life) and a medicine (conducive to health at sea). In particular, beer and its precursors, wort and malt, were administered with… 

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