The Voyage That Changed the Way We Eat
In February 1882 the SS Dunedin departed New Zealand on a voyage that would revolutionise the way we eat and kickstart the globalisation of the world's food supply chain. Aboard were thousands of mutton, lamb and pig carcasses as well as 250 kegs of butter, hare, pheasant, turkey, chicken and 2226 sheep tongues. This cargo would be kept fresh in the ship's hold using a Bell-Coleman compression refrigeration machine and would mark the first time fresh goods had ever been transported over such a distance. However, the journey was far from plain sailing though as you will hear in this episode.
To tell the Dunedin's story and to celebrate the new digitisation project by Lloyd’s Register Foundation’s Heritage & Education Centre Dan is joined by Charlotte Ward and Max Wilson from the Foundation.
The Lloyd’s Register Foundation’s Heritage & Education Centre, the custodians to an archive collection of maritime, engineering, scientific, technological, social and economic history that stretches back to 1760. Their ship plan and survey report collection numbers a colossal 1.25 million records, for vessels as diverse as the Mauretania, Fullagar and Cutty Sark! It consists of survey reports, ship plans, certificates, correspondence and the weird and wonderfully unexpected. Currently, there are more than 600k of these records online and available for viewing right now by visiting their website hec.lrfoundation.org.uk.
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