During the Great European Maritime Navigations (mainly in the 15th and 16th centuries), ships were mainly made in the ports of Portugal and in the Andalusia region of Spain. The caravels measured about 20 meters in length and weighed up to 80 tons. Around 60 men and more animals destined for food, as well as weapons, ammunition, food, among others, were compressed during months of voyage on these vessels.
The daily life of browsers was not easy. In addition to the imaginary fears present in the thoughts of these navigators (such as the belief that the ocean was populated by monsters and dragons), There were also real fears, the difficulties of navigating the open sea, the storms and heavy rains, the diseases and the terrible food.
In this text we will learn a little about the daily life of Grandes Navigations. We will learn more about the food of navigators inside the Caravels, that is, about the navigators' on-board diet.
Maritime voyages in the 15th and 16th centuries were full of unforeseen events (which still occur today). When the trip took place normally, without unforeseen events, the food on board precariously supplied the needs of the crew, but if if something unforeseen occurred, such as storms, physical damage to the vessels or some incompetence of the pilot, the crew suffered from the lack of foods.
On boats, especially during the 15th and 16th centuries, the main food was biscuits. Depending on the weather and under certain circumstances (invasion of water on the vessel), this feeding went through some changes, that is, it was in poor conditions for feeding (because of mold and moisture). Generally, each crew member received about four hundred grams of biscuit daily for their meal.
Wine had a mandatory presence on boats. The water used for drinking and cooking was stored in inappropriate large vats or tanks. Thus, the water was almost always infected by bacteria, which always caused infections and diarrhea in the crew.
Food was always distributed by the vessel's captain and an assistant. This distribution of food was established in regiments (portions) and only the captain and aide had the key to the food stocks. Security was strict to watch over the food, as its absence could jeopardize the entire trip and cause deaths due to both hunger and conflicts between the crew over food.
Along with the crew, there was the presence of rats and cockroaches, always compromising the quality of food. Another factor that contributed to the lack of hygiene was the lack of toilets on the vessel – usually the crew made their needs in containers and threw them overboard. These factors have contributed a lot to the proliferation of illnesses and deaths on the ships.
Leandro Carvalho
Master in History
