On the evening of April 14, 1912, passengers aboard the RMS Titanic sat down for what was to be their final meal on the ‘unsinkable ship.’ At 11:40 PM, the Titanic scraped an iceberg and, within hours, sank to the bottom of the ocean. Today, the Titanic is one of the most romanticized and infamous ship sinkings in history. But what did the passengers and crew actually eat on board this legendary vessel? What insights can the menus of that era provide about cuisine during this period?

A Unique Dining Experience

Dining aboard the Titanic was a grand affair, marked by opulence and lavishness. What made it even more unique was the meticulous attention to detail in the preparation and presentation of food. From multi-course meals in the first-class dining room to hearty fare in the steerage section, the Titanic catered to a wide range of palates and preferences.

The Role of Produce

Have you ever considered how fresh produce played a role in this unforgettable story? Join John and Patrick as they explore one of the most famous ships in history, featuring a special guest: Titanic culinary expert and author, Veronica Hinke. Throughout the discussion, they will uncover how fresh ingredients were sourced, prepared, and served in an era that prized both elegance and flavor.

Charting the Titanic’s Culinary Voyage

Following the ship’s journey from its departure in Southampton, England, to its ill-fated demise in the Atlantic, John, Patrick, and Veronica dive deep into the culinary scene onboard. They examine how dishes were crafted and what role produce played in the dining halls during the fateful night when the ship struck an iceberg.

Further Reading

For those interested in diving deeper into the Titanic’s culinary history, consider these noteworthy publications:

• The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style:
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• Titanic: The Official Cookbook: 40 Timeless Recipes for Every Occasion:
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