Spice and Sail: The kitchens of the age of exploration

Margaret Endersby

You will step into the cramped galleys and bustling port kitchens where the modern meal was born. Louisa Wray guides you through the sounds and smells of an era when peppercorns, chilies, tomatoes, and potatoes crossed oceans for the first time, carried by sailors who did not know what they carried. Her voice is measured and warm, like lantern light on a wooden table, pausing over ledger entries and letting spices linger in the air of each sentence. You will hear how a bean crossed an ocean, why the tomato met such long suspicion, and what the revolution in eating actually looked like from the cook's perspective. Settle in and let the voyage unfold.