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Captain Cook loaded 7,860 pounds of sauerkraut onto the HMS Endeavour in 1768. His crew refused to eat it, so he served it exclusively to the officers and made sure they ate it visibly in front of the crew every single day until the sailors decided they wanted some too. Not one man died of scurvy on the entire three-year voyage.
Cook circumnavigated the world on his first voyage without losing a single man to scurvy and the Royal Society of London awarded him the Copley Medal on his return, one of the most prestigious scientific honours in Britain, specifically for his methods of preserving the health of his crew. The achievement was genuinely extraordinary. Scurvy had been killing sailors on long voyages for centuries, with some estimates suggesting it killed more sailors than enemy action, storms and all other causes of death combined. Cook solved it with fermented cabbage and a very specific understanding of human psychology.
A typical daily menu aboard the Endeavour consisted of breakfast with boiled wheat and sugar, a midday dinner of salted beef stew and vegetables, and an evening meal of soup with ship's biscuits so hard they had to be broken up with a marlin spike. The ship carried approximately 5,500 litres of beer, 7,300 litres of spirits, 16 tonnes of bread, 2 tonnes of salted beef and over 3 tonnes of sauerkraut.
The sailors ate approximately 5,000 calories a day to sustain the physical demands of running an 18th century sailing ship. Cook also carried portable broth made from cattle offal, forty bushels of malt, vinegar, mustard and concentrated citrus juice as additional anti-scurvy measures. He was running what was effectively the first controlled nutritional experiment in naval history across three years and 40,000 miles of ocean.
The sauerkraut psychology is the detail that stay with me in this story. Cook noticed that Dutch sailors suffered far less from scurvy than their British counterparts and observed that they carried barrels of sauerkraut. He ordered his ships to do the same but his British sailors refused the unfamiliar foreign food entirely. His solution was to serve it only to the officers while making sure they ate it visibly in front of the crew. Within weeks the sailors were demanding their share, and Cook understood that sailors suspicious of an unfamiliar food would eat it the moment they believed someone of higher status was being given something they were not.
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