P&O Cruises

P&O Cruises is a British/American cruise line based at Carnival House in Southampton, England, operated by Carnival UK and owned by Carnival Corporation & plc. Originally a constituent of the Peninsular and Oriental Steam Navigation Company, P&O Cruises is the oldest cruise line in the world, having operated the world's first passenger ships in the early 19th century. It is the sister company of, and retains strong links with, P&O Cruises Australia. P&O Cruises was de-merged from the P&O group in 2000, becoming a subsidiary of P&O Princess Cruises, which subsequently merged with Carnival Corporation in 2003, to form Carnival Corporation & plc. P&O Cruises currently operates eight cruise ships with a total passenger capacity of 14,970 and a 5% market share of all cruise lines worldwide. Its most recent vessel, MV Britannia, joined the fleet in March 2015.

History of P&O passenger services

19th century

P&O Cruises originates from 1822, with the formation of the Peninsular & Oriental Steam Navigation Company, which began life as a partnership between Brodie McGhie Willcox, a London ship broker, and Arthur Anderson, a sailor from the Shetland Isles. The company first operated a shipping line with routes between England and the Iberian Peninsula, adopting the name Peninsular Steam Navigation Company. In 1837, the company won a contract to deliver mail to the Peninsula, with its first mail ship, RMS Don Juan, departing from London on 1 September 1837. The ship collected mail from Falmouth four days later, however it hit rocks on the homeward bound leg of the trip. The company’s reputation survived only because all objects including mail were rescued.

Po

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Bread

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.

There are many combinations and proportions of types of flour and other ingredients, and also of different traditional recipes and modes of preparation of bread. As a result, there are wide varieties of types, shapes, sizes, and textures of breads in various regions. Bread may be leavened by many different processes ranging from the use of naturally occurring microbes (for example in sourdough recipes) to high-pressure artificial aeration methods during preparation or baking. However, some products are left unleavened, either for preference, or for traditional or religious reasons. Many non-cereal ingredients may be included, ranging from fruits and nuts to various fats. Commercial bread in particular, commonly contains additives, some of them non-nutritional, to improve flavor, texture, color, shelf life, or ease of manufacturing.

P&O

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