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Week 21: What’s Cooking?

Scene: the mess at dinner

This week we read about the ‘sumptuous fare’ served up to cabin passengers onboard the  Africaine. Gouger reports lavish meals of several courses, topped off with beverages and the occasional plum pudding. We also read that the dining and eating experiences of the intermediate and steerage passengers are quite different to those of our author. This week […]

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