29 DEC 2017: Modern cruise ships are adding restaurants that compete with the best on land. But there was a time when shipboard meals were feedings announced with a chime and you’d better be at the table on time or you might have to wait hours for the next meal. Between-meal snacks might be limited to a bowl of beef bouillon and croutons on deck.

In the days that are often called the “golden era” of ocean travel–the first half of the twentieth century–dining was a necessity, but not necessarily a gourmet experience. There were fewer options for dining and less choice on menus than in later decades. Meal times were more regimented and dress codes were invariably formal. On the grand ships, there was likely to be a live orchestra and dancing between courses, though.

A dip into the nostalgia vault of historic photos and menus suggests things are actually more golden today, and it’s a fascinating look at how tastes have changed.

Read it in The Cruisington Times: