Part 7/9:
The voyages of pirates well-documented in historical texts further reveal culinary adaptability, with privateer William Dampier cataloging his discoveries. His accounts of foods like avocados and the traditions of consuming land and sea turtles foreshadow the fusion of culinary cultures.
Despite the extensive dietary limitations at sea, sailors thrived on the exploration and incorporation of local ingredients during their shore leave. However, the stories of desperation also loom large, with cannibalism noted in extreme cases when provisions ran dangerously low.