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Week 21: What's Cooking?

[ View the related 'Weekly Post': Week 21: What's Cooking? ]

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 we will look at how all of this food was cooked and served on board vessels of this era. It must have been quite a challenge.

Scene: the mess at dinner
the mess at dinner. Edward Snell, 1849

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