The cook of the Titanic: an alcoholic survival!
Hello friends of Steemit. On this occasion I will tell you the curious story of Charles Joughin, the head of bakers of the Titanic who was able to survive this terrible tragedy, which occurred in April 1912.
In the early hours of April 14 to 15, 1912, the RMS Titanic, the most legendary ship in the history of navigation, sank in the waters of the North Atlantic. On the night of the tragedy, when the ship had collided with an iceberg, Joughin was in his cabin, drinking a bottle of whiskey after a day of hard work and ordered his employees to add provisions to the lifeboats. After staying in his cabin for a while, he decided to go up to the upper deck and help the passengers board the boats, refusing the invitation to board one of them.
When there were no more boats in the RMS Titanic, the chef began throwing lots of outboard chairs, to help those who could not board them and were in the water, so they could stay afloat.
When the ship sank completely, it launched from the aft deck and remained in those cold waters for about 2 hours, until one of the boats returned to the wreck area and rescued it, and it survived thanks to the amount of alcohol that I had drunk.
But, was it the alcohol that really kept the head of bakers alive?
Science has shown that the consumption of alcohol causes loss of body temperature, since it is a vasodilator, which produces a momentary sensation of heat as more blood circulates through the blood vessels, but in a short time the interior temperature decreases and you feel colder.
This is why many people think that the head chef was saved not by consuming a lot of alcohol. He was saved because he did not fall into the despair of the moment and remained calm thanks to his drunken state, until he could save his life.
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