Beef Stew for 2500: Feeding Our Navy from the Revolutionary War to the Present. Dieser Artikel ist nicht verfügbar.Beef Stew for 2500: Feeding Our Navy from the Revolutionary War to the Present

To give his reader an understanding of how the U.S. navy feeds the crews of its busy ships at sea, the author takes a cruise from the revolutionary war tot the present. The journey includes brief histories of how food was prepared aboard ship during epic periods in our nation's history. each chapter also contains authentic recipes reflecting the various foods prepared and eaten by our nation's sailors, from Dandyfunk in the revolutionary War to "SOS in today's fleet.

Rudy Shappee served on active duty in the U.S. Navy for 20 years from 1957 to 1976. During that time he ate meals in the enlisted, CPO, and officer's wardroom. Retiring as a Chief Warrant Officer, he then taught at elementary, secondary and university levels in California's public education system for 20 years. Now serving as Exhibits Manager aboard the USS Midway Aircraft Carrier Museum in San Diego, Mr. Shappee wrote this book for those who want to gain an understanding of how Navy cooks have prepared and served meals to our sailors at sea.