Sir John Franklin and the Arctic Regions - Simmonds, Peter Lund
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In May 1845, the famous Arctic explorer John Franklin (1786-1847) embarked on another attempt to find the elusive North-West Passage. He never returned from this voyage, and was last seen by whalers in Baffin Bay in July 1845. Some thirty rescue missions were launched between 1847 and 1859 to find the missing men. Franklin was not the first explorer to make the dangerous voyage to find the route connecting the Atlantic and Pacific, and journalist Peter Lund Simmonds (1814-97) draws from a wide range of reports and publications about these expeditions in his history of the search for the…mehr

Produktbeschreibung
In May 1845, the famous Arctic explorer John Franklin (1786-1847) embarked on another attempt to find the elusive North-West Passage. He never returned from this voyage, and was last seen by whalers in Baffin Bay in July 1845. Some thirty rescue missions were launched between 1847 and 1859 to find the missing men. Franklin was not the first explorer to make the dangerous voyage to find the route connecting the Atlantic and Pacific, and journalist Peter Lund Simmonds (1814-97) draws from a wide range of reports and publications about these expeditions in his history of the search for the North-West Passage, published in 1851. The detailed account also includes descriptions of the many missions to find Franklin, and this second edition was published later in the same year as the first in order to include updated reports on the progress of his rescue.
Autorenporträt
Peter Lund Simmonds, a prolific 19th-century writer and editor, authored the noteworthy work "The Curiosities of Food: Or, The Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom." Simmonds became an English author, agriculturalist, and advocate for technological advancements in agriculture in the course of the Victorian era. In his masterful book, "The Curiosities of Food," Simmonds explores the fascinating and diverse global of culinary delights from diverse cultures. The subtitle, "Or The Dainties And Delicacies Of Different Nations Obtained From The Animal Kingdom," guidelines at the focal point at the animal nation as a source of diverse and uncommon ingredients. Simmonds in all likelihood takes readers on a gastronomic journey, detailing specific and curious culinary practices, elements, and dishes from around the globe. The book may delve into the ancient, cultural, and medical factors of meals, offering insights into the ways specific societies have harnessed the bounty of the animal country for sustenance and satisfaction. Simmonds, recognized for his know-how in agricultural and culinary topics, may additionally have infused the book with a blend of clinical inquiry and an appreciation for the wealthy tapestry of world food traditions.