Cook

The cook aboard a sailing vessel was an important and difficult position. The cook was in charge of estimating how much food would be needed for a voyage, inspecting the general quality of the food, and ordering and maintaining the ship's galley.

The position was usually occupied by an older seaman who had lost limbs or was generally invaluable in combat. He didn't require any culinary skills, as sea cuisine was uncomplicated, although that made it wholly unappetizing as well.

Sailor's Cuisine

The Galley

Contained stoves (the number depending on how large the ship was), an oven for baking bread on occasion, spits, a grill, and a distiller for boiling water. No fire could be lit during storms, so often there would be cold food.

Type

Culinary