Hi everyone! Tautog here again. I’m actually, technically, um, not a part of the Navy Foods book. But, well, Pacific’s about shipgirls and shipgirls doing usually cute things and America and –
Yawn Yeah you can tell I just got out of bed. Blurgh! Focus, Tautog, focus!
Okay. So, as we work on organization and translation and all that fun stuff, we also want to write about new stuff. As I’ve said before, Morgane’s Navy Food articles have been written on and off pretty much since Pacific’s started. It’s mostly historical and contextual – we thought about maybe attaching a particular shipgirl to each recipe, but then thought it’d be kind of gimmicky.
Not to mention, it would force people into stereotypes. Take today’s article for instance. A shipgirl with her roots in the New England area would be familiar with the thing we’re talking about. Whether or not she likes it might be another story.
Same thing with the Navy. Historically, not every recipe is well-received. Some, in fact, are polarizing. Cod happens to be one of these. Let’s take a look.
