Description
Learn how the U.S. Navy fed the hungry crews of its ships during its earliest days when sailors chowed down on such savory puddings as Dandyfunk and Spotted Dog, while their officers enjoyed Sea Pie and Lobscouse in the Wardrobe. Discover how fleets both North and South managed to create such fine meals as Possum and Sweet Potatoes and Boiled Chicken and Oysters during the Civil War. Join those who sailed aboard the U.S.S. Olympia as she entered Manila Bay and learn of the crew’s just-finished meal of Fish Cakes and Tinned Roast Beef and Macaroni. Learn how the food improved during World War II and the Vietnam War as culinary specialists trained at the Culinary Institute of America replaced cooks in the galleys of our modern fighting fleets.
