On the evening of April 11, 1912, first-class passengers on the RMS Titanic enjoyed an extravagant meal that included oysters, duck, beef and French ice cream. This rare gastronomic glimpse was recently auctioned for a considerable sum, highlighting the unusual discovery and the ongoing fascination surrounding the tragedy that would occur just days later.
Meals on the Titanic
The dining experience aboard the Titanic was intrinsically linked to social class. Passengers could purchase first, second or third class tickets, directly reflecting the available options in their menus. Feeding the more than 2,000 passengers and crew of the Titanic was a monumental task. With 69 kitchen staff, the ship served approximately 6,000 meals a day.
Gastronomic experience
With options such as the dining room on Deck D and the exclusive à la carte restaurant on Deck A, first class passengers were immersed in an environment of luxury and refinement. Survivor testimonies describe tables adorned with roses and daisies, while the orchestra played works by Puccini and Tchaikovsky. The first-class menu offered a range of exquisite dishes, from oysters and lamb to desserts such as the intriguing ‘Victorian pudding’.
For second and third class passengers, the experience was less opulent, reflected in simpler dining rooms and less sophisticated menus. The second class was offered dishes such as roasted haddock, chicken and rice, while the third class ate roast beef, boiled potatoes and Swedish bread. Thus, social distinction was reflected not only in the environments, but also in the menus, illustrating the disparities between the different social classes on board.
On April 11th menu discovery and auction
The recent sale of a Titanic menu dated April 11, 1912 for $102,000 adds an intriguing layer to the story. Discovered in an album belonging to Len Stephenson, a Nova Scotian historian, the menu, though water-damaged, offers a rare glimpse into the latest world-class dining choices. The possible origin near Halifax suggests that Stephenson acquired the menu during the Titanic’s rescue efforts.
The sale of Titanic items, such as the auction menu, raises debates about the appropriate fate of these historical artifacts. While some claim they belong in museums, others see them as tangible reminders of a bygone era. Regardless of owner, these objects tell an evocative story of life and death aboard the doomed RMS Titanic. Culinary narratives are intertwined with tragedy, offering a unique insight into human complexity that transcends the limits of time.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
