Geomorphology and Quaternary Geology of Adrar bous
1971; Wiley; Volume: 137; Issue: 4 Linguagem: Inglês
10.2307/1797139
ISSN1475-4959
Autores Tópico(s)Archaeological and Geological Studies
ResumoRations came in one-man, four-man, and io-man day boxes, and tended to become monotonous. A large quantity of sugar was consumed, and salt and porridge both became important commodities. At Adrar Bous bread was baked in a biscuittin oven while theT45 kg of flour lasted. Towards the end of the expedition the diet of dried and tinned food was relieved by fresh vegetables becoming available at Iferouane.
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