Shipping culture and nautical vocabulary evolved over the centuries. The names of the parts of the ship have their own specifics. For example, the galley is a favorite place for the entire crew of the ship. Throughout the history of navigation, it has occupied an important place in the life of sailors.

Caboose - what is it and what is its purpose

A galley is a room on a ship that is intended for cooking. It occupies a separate place or a dedicated area, which depends on the size of the ship. The name comes from the Dutch word kombuis, meaning "kitchen" or "stove", back in the 15th century. This was the name of the cast-iron stove, on which food was prepared. By the way, in the era of Peter I, this room in Russia was called the kitchen.

You should know that the word "galley" does not have a homonym, since it refers to But there is a word (that is, coinciding in sound) - "campus". They should not be confused, as the latter is called the town educational institution, where, in addition to buildings for classes, there are hostels, libraries, sports complexes, etc.

And the most common synonyms for the word "galley" are "kitchen", "cook", "kitchen", "ship's kitchen".

The location of the kitchen

On a ship in the galley, certain rules must be observed. So, the cook does not prepare the first dish during the pitching, it will splash out. And when there is a storm on the sea, the table is covered with a wet tablecloth so that the plates do not slip to the floor. The difference between the tables on the ship is that they are equipped with sides along the perimeter so that small objects do not fall out. The time of eating on the ship is agreed in advance, and it is customary for the whole crew to sit down at the table.

The meaning of the word "galley" on a ship does not need to be explained to anyone. Here, sailors receive not just food, but a supply of strength for their difficult service. In this room, equipment is installed that softens the roll. For example, a safety measure is a furnace on a special suspension and its fencing, as protection against falling equipment.

It is important to mention, speaking about the galley, that such a room is not located anywhere. On sailing ships, it is located in the bow, on small boats - on the lower decks, and on merchant ships - in the upper part.

Modern equipment

The work of a cook in ancient times was not easy: the lack of a refrigerator, the use of coal. Of the provisions, only corned beef or live meat, located on the deck in cages, is available.

galley on modern ship equipped with various equipment. An obligatory element of the kitchen is a stove. It must meet the following requirements:

• Compactness. On a ship, every centimeter of space counts.
• Strength. The plate must withstand maximum loads.
• Holders available. Dishes must not fall from the unit during the rocking period.
• Possibility of cooking at least 3 dishes at the same time for the ship's crew.
• Thermal insulation of the outer side surface.

Of course, the galley stove on a trawler is different from the equipment on big liner. But the general parameters are preserved in order to provide the team of sailors with good nutrition.

Water heating in galley

It is important how the galley is equipped. It is clear that such a room is necessarily provided with special boilers. They are needed for cooking, food processing, washing dishes, brewing tea.

The requirements for the parameters of such a unit are clear:

• High performance of the tank (the right amount of boiling water for a certain time).
• Heating the container from the inside. The outside stays cold.
• Vertical installation and fastening, which makes it convenient for galleys with small dimensions.
• Water heating rate.
• Corrosion protection.

The third mandatory component is the refrigerator. Its purpose is to preserve food during the sailing period. The device meets the following criteria:

• Secure fixation to avoid displacement.
• Required volume, according to the number of crew members.

The role of the kitchen on the ship

A sea voyage is indispensable without a galley and a cook, because everyone, whether it be a cabin boy or an admiral, needs breakfast, lunch and dinner. Both on liners and on submarines there are people who cook food, and there are always rooms designed for this.

A lot depends on the cook on the ship. Well-fed sailors will be better able to accomplish the team's goals. Thanks to the efforts, the situation on the ship is calm or, on the contrary, tense, because there is no cafe on the ship where you can eat deliciously, or a store where you can go for groceries.

Throughout history, ships have often become carriers of infectious diseases. WHO has established international health regulations for water transport.

The purpose of establishing such rules is to protect the health of workers and passengers, to prevent the transmission of infection from one country to another. These rules stipulate that food taken on board must be safe, and the crew must be trained in sanitation rules and strictly comply with them.

Now it is clear what role the galley plays in the life of sailors. That such a place is vital in a difficult and dangerous is beyond doubt.

Instead of calling the place where food is prepared the kitchen, sailors always called it the galley. The location of this galley depended on the size of the ship and the cargo for which it was intended.

It was a small fishing smack (a single-masted vessel used as a fishing, coaster or military messenger - approx. translator), and it was being repaired over the winter in the muddy, reedy banks of the Harlem River in New York when I stumbled across it while I was traveling. Its carrying capacity was only sixty tons, and the cargo, consisting of oysters, was located on the deck. In a small square aft deckhouse, so close to the stern that the tiller was an inch or so from the gangway, was a galley. Sitting on a stool, the skipper could steer with the tiller in one hand and the other hand leaning on the aft side of this deckhouse, and he could lower his legs into the gangway if he wanted to warm his shins. Below deck there was a berth on each side, and at the front end of this small room was a small cooking oven and a couple of drawers turned into cupboards. The chimney went up through an iron ring in the roof of the cabin, and the pipe was turned away to the leeward side. The crew of such a vessel included one, or a maximum of two, people.

And on many and larger coasters, the layout of the galley was the same. So, for example, on river schooners, the deck was occupied with cargo and the entire crew and cook slept together in the stern. So it was on some small ships from Maine, on which the captain, cook and sailor were all one family, being related.

Fishing and Grand River boats had four to six berths at the stern, with a stove in the center of the floor to keep them warm. The chimney of this furnace went up through the middle of the cabin roof and had a domed iron visor that diverted sparks to the leeward side so as not to burn through the mainsail. And food was cooked on a stove located below, standing just behind the foremast. The exit from the galley was located in front of a long forecastle, in which ten or twelve benches were placed along the walls so that food could be easily transferred to the crew. The wardroom was located at the stern. A chimney with a lid at the top went through an iron apron installed in the deck next to the vestibule, through which they got into the galley below.

All this was made strong, as these vessels were flooded up and down with green water when they sailed to sell their fish in the market or when the ship got up and down the wave, safely surviving the storm that beats the waves atlantic sea these flat shores. On these waves the ship galloped like a bucking mustang.

What a contrast compared to the West Indies, the Spanish mainland (America in the caribbean - approx. translator) of old times! Squat little ships sailed here, vagrants from among the ships. From time to time I came across a Chesapeake schooner (a city in the central part of the state of Virginia, on the Elizabeth River and the Coastal Canal - approx. translator), which was as beautiful and neat as a pilot boat, and whose long, tapering masts would shame the thin, curved masts of native ships. Here, in waist-high chests filled with sand and a little aft of the fore-mast, the Negroes cooked their fish on the fire and warmed their oil cans full of native liquor.

Before deck superstructures came into vogue, when ships were still relatively small, the galley was always at the bottom of the ship, below deck. For a long time, a stone hearth with a brick chimney was made below. Then came the square chimneys of sheet iron, and then they became round, coming out a little behind the foremast from the galley hearth below. Ships such as the old man-of-war "Constitution" and frigates of 1776 were equipped in this way.

According to surviving records in 1757, a certain Gabriel Snodgrass, inspecting the British East India Company, at an audience with the Lords of the Admiralty, explained that on the ships of the East India Company they moved their galleys from the center of the hold to the bow of the ship. And Sir Walter Raleigh (English courtier, statesman, adventurer, poet and writer, historian, favorite of Queen Elizabeth I. He became famous for his privateer attacks on the Spanish fleet, for which he received (like Francis Drake) a knighthood in 1585 - approx. translator) objected as early as 1587 to a galley in the center of a ship's hold.

There is no doubt that the rocking of the ship below was felt less, but the smoke and smell spread throughout the ship, and in bad weather, when the hatches had to be nailed up so that water would not flow into them, working in the galley amidst the smell of churning foul bilge water, smoke in a closed space and vapors of the food being prepared, clearly was not a gift.

The galley immediately aft of the foremast, and the chimney running through the upper deck, and the wide grating on the ceiling to release heat, made cooking on the Indians extraordinarily much easier compared to the old warships, which for many years adhered to the position galley in the hold.

Ship sizes began to grow after 1800. Of course, there were several large ships before, but now we are talking about ordinary copies of merchant ships. Where the deck was empty before, poop and forecastle decks appeared. The advent of the forehouse freed sailors from their rat-like nests in the damp forepeak. At the ship’s “cook,” as the ship’s cook was called, at the same time, a bright and ventilated room also appeared in the aft part of this cabin, in which corned beef was cooked, stew was fried, pea soup and coffee were brewed, which, as sailors liked to say, cook cooks from old ground marine rubber boots.

On the three-masted schooner J. Percy Bartram, just behind the foremast was a small square deckhouse, in which the galley occupied the right side, and the cockpit on the left side in the stern. A narrow carpentry shop was located across the bow end with doors opening on each side. In both the cockpit and the galley, the door opened aft, and there was a sliding panel in the partition between them so that food could be transferred from the galley to the cockpit without having to go outside. The "stove" chimney ran up through the roof and had a sharp bend at the top, made from a piece of pipe that the cook had to turn every time we changed tack. The outer end of this pipe rested on an iron fork-shaped support standing on the lee side under the fore-boom, and was located about a foot above the deckhouse roof.

On small coasters, such as schooners, brigs and brigantines, there was a small square galley box in which food was cooked. When preparing for sailing, this small box was lifted, placed on the main hatch and lashed to the eyelets on the deck, and when unloaded in the port, it was placed on the deck on the bow to one of the sides.

The kitchen on the ship (galley) is a special place. The result of swimming depends on its arrangement and professionalism of the cook. Energy-intensive devices are installed in a small area. The kitchen in the ship provides modern technical solutions: the ability to bake bread and confectionery, make coffee, offer dietary dishes on the menu, feed the crew and passengers of the ship with food from fresh products.

The life support system of any ship cannot do without a galley. The occupied area and the equipment of the galley room depend on the functions assigned to the tasks of the craft and its type. It is impossible to do without an equipped ship's kitchen.

Three main titles

The range of galley equipment is approved by the requirements of SanPin 2.5.2-703-98. The mechanization of the kitchen for ships provides for the presence of three components that are mandatory when completing a galley. Let's talk about them below.

Plate

The kitchen in the ship is equipped with devices, the design of which, for example, stoves for the kitchen, differs little from the usual ones. Important aspects of such a plate are:

• Compactness - every centimeter of area is calculated on the vessel;
• Durability - the unit must withstand long work cycles with maximum load;
• Anti-tilt devices (holders) - during the pitching, the dishes do not move off the heating surface and do not fall off the stove;
• Heating regulation;
• Cooking at least three dishes at once in sufficient quantities for the crew of the ship;
• Baking bread in the stove oven;
• Thermal insulation of outer side surfaces (up to 45ºС).

Of course, a trawler's galley stove will be very different from a cruise ship's restaurant kitchen. But the general features cited above will still be preserved. Cookers for the galley are mounted on ships of various types and are used to prepare a full meal.

Electric stoves in the galley must work in the harsh conditions of the tropics (+ 45ºС) and at low temperatures (-10ºС). The humidity level should be kept at 75%. The maximum possible (98%) will lead to a decrease in the upper limit of positive temperatures (35ºС).

For small models of stoves, the elements of the control system (package switches) are built into the body. Such plates are powered by a simple plug. The remaining samples are controlled by equipment installed on separate boards. The devices are connected to the ship's electrical network using terminal blocks (located on the outer hull).

Boiler (tank for heating water)

The kitchen in the ship, like any other, will not do without hot water. Boiling water is a universal product. With its help, they prepare dishes, process food before cutting and laying, wash dishes, use it as a drink (for brewing).

The special qualities of marine water boilers correlate with the parameters of galley electric stoves. But first of all, you need to pay attention to the performance of the tank. The appliance must dispense the required amount of hot water within certain time. The volume of produced boiling water is calculated individually for each ship.

Boiler - a container with heaters inside. The cladding applied on the outside prevents contact with the hot surface. The tank is installed vertically and fixed. Extremely useful in galleys with small spaces. Heats water quickly and maintains its temperature.

Facilitates tank maintenance:

• The presence of an additional tap for draining water;
• Semi-automatic control system;
• Protection against accidental inclusion of a tank without water.

A valuable parameter of the boiler is an anti-corrosion coating. The difference in hardness of fresh water coming on board from different sources has a negative impact on the design of the tank. High-quality coating will provide the boiler with a long service life.

Fridge

Preservation of food during the voyage is the main task of the galley refrigeration unit. An ordinary household refrigerator can handle this role. However, in most cases, commercial freezers are not used on ships.

The kitchen in the ship requires the installation of a refrigerator with reliable fixation (fastening system) so that its body does not move from the vibrations of the ship. It is recommended to install locking devices on the doors of freezers to prevent accidental opening.

The required working volume of the refrigeration unit is determined according to the number of crew/passengers and the type of vessel (cargo/passenger). Specialized ship refrigeration devices with various types of freezing have been developed: water and air.

plus two units

The development of technology has made it possible to provide kitchens for ships with the latest multifunctional equipment. The most common are two types of equipment.

microwave oven

Microwaves can be found in almost every kitchen. They also occupied their niche in galleys. On the ships there are professional-level microwave ovens and general household samples. This is due to the fact that microwave ovens are not included in the mandatory range of equipment, but the kitchen in the ship can be equipped with such devices as needed.

It is up to the shipowner/master to decide whether such a device is available in the galley. This fact does not have much effect on the popularity of using microwaves in the Navy. There are no special galley characteristics for a furnace with microwave radiation. The main thing is that there is a place for her.

combi steamer

The range of functions of the device is extremely wide. Thanks to the combi steamer, you can:

• Thermally process food: dry and wet methods;
• Prepare a full set of dishes of the "second" category;
• Bake meat;
• Engage in baking (bread, confectionery).

The ship's kitchen, with a combi steamer, has a number of advantages:

• The cook spends less time cooking;
• Inclusion in the menu of dietary dishes;
• The ability to significantly expand the diet;
• Prepare more complex meals.

All equipment in the galley must be certified by the Russian Maritime Register of Shipping and the Russian River Register.

Manufacturers of galley mechanisms in Russia

Not a single manufacturer deals with the marine theme of kitchen equipment in its pure form. There are very few domestic suppliers of galley equipment. Three companies can be distinguished among them:

1. Concern "Termal" ( Nizhny Novgorod) is a supplier of a large number of different fixtures and devices for galleys. Moreover, the company independently develops equipment samples, giving preference to domestic components. More than 15 units of equipment are under design and modernization. The company has organized a dealer network in the CIS countries, actively developing cooperation with foreign countries.
2. JSC "Chuvashtorgtekhnika" - serially produces two modifications of combi steamers in the marine version. Russian models are much cheaper than imported ones (3-4 times). The company can also manufacture other devices.
3. LLC Planeta (St. Petersburg) has been supplying a wide range of galley electrical equipment for 20 years. All information about the company's products is available on its website.

The ship's kitchen needs quality equipment that is easy to use and ergonomic.

Prepare cakes and coffee

Galley mechanisms of the baking and confectionery type differ from land-based equipment: they are small-sized and highly reliable. Professional kitchen equipment for ships perfectly solves the problem of separate preparation of pizza, confectionery, pastries, bread.

Suppliers offer the widest selection of ovens of various sizes and modifications. The operating cycle of such ovens allows you to bake several different products at once, or a large batch of one item. The automated self-cleaning system (not installed on all models) will make working with the stove as convenient as possible.

Coffee machines are not a scarce product. The problem of the high price of coffee equipment is solved by purchasing equipment that has already been in operation, but has not lost its working qualities.

Auxiliary equipment

There is an extensive class of electrically powered or manually operated appliances. The most complete set of such equipment is available at big ship x (liners, ferries), where a restaurant-level service is required and you need to feed a large number of of people. Such a kitchen in a ship can be equipped with devices for kneading dough, meat grinders, slicers (cutting devices), potato peeling machines.

The list of units is quite long. What specific devices will be mounted in the galley depends on the ship's designers. The owner of the ship retains the right to modernize the space and equipment of the galley.

galley furniture

The specificity of furniture for a galley is operation in conditions of prolonged exposure to an aggressive environment. The galley utensils constantly get: moisture, particles of detergents, salt solution and spices. Mechanical loads are experienced by the working surfaces of cutting tables. Therefore, ship kitchen furniture is designed with a careful selection of durable materials that can withstand aggressive environments and not receive mechanical damage.

The production of non-mechanical galley equipment has been mastered at many plants in Russia. Today, domestic producers successfully compete with foreign firms. The quality of specialized galley furniture supplied to ships is not worse than imported samples. The price of Russian products is lower. Both military and civil shipbuilders prefer to work with galley furniture suppliers within the Russian Federation.

Russian manufacturers have developed many products of ship furniture, including galley furniture:

• Preparatory galley tables;
• Bread-cutting tables and tubs;
• Sinks of various options with a different number of sinks (1-3);
• Cabinets for food storage, utensils, closet-chest;
• Shelves (place plates, cutting boards, other galley utensils);
• The box where the salt lies;
• Board to write down the layout of products.

The design features of furniture for the ship's kitchen take into account the volume of rooms for the galley, the number of crew, the mode of autonomy, and the provision of rations. These factors influence the choice of ready-made equipment samples or individual sketches are developed. Various options for the layout of the kitchen for the ship are taken into account.

Wash dishes and clean the air

Dishwasher and extractor hood are not intended for food storage and cooking. But without them, a modern equipped kitchen is hard to imagine. The first one saves the time of the galley workers (they are not distracted by washing dishes). The second makes it possible to cook in comfortable conditions, eliminating unpleasant odors and microparticles of food ingredients.

Ship modifications of instruments are created according to the same principles as the rest of the equipment for the galley. The main requirements are compactness, long service life, immunity to a negative environment.

Configuration example

Yachts - small small vessels have their own classification. The number of crew members can reach two dozen people. Accordingly, the area allocated for the galley is quite small. But even in such a small space, about 7-10 devices are placed. The quantity and functionality of the equipment, on the one hand, is determined by the required minimum set of equipment, and, on the other hand, by the wishes of the crew members and the capabilities of the owner of the vessel.

The class of yachts was created for sea travel. A set of instruments necessary to create comfort on board on long voyages and parking far from the ground may look like this (the equipment of the galley of the yacht "Nikolaev" is given):

• Oven;
• Dishwasher;
• Fridge;
• Glass panel for heating food;
• Ice generator;
• coffee machine;
• Freezer.

The ship as a home

The reasons for using a ship as a home and not as a watercraft can be different: economic, political, romantic. It is necessary to equip such a dwelling seriously. The kitchen in the house-ship is purchased in a regular furniture showroom.

Unlike the galley of a ship plowing the water, the kitchen of a ship-house does not require rigid characteristics from equipment and furniture. It is not necessary to install purely marine versions of devices.

Professional equipment can be replaced with ordinary household equipment. There is a reason to use the services of a designer. The ship's small kitchen can accommodate a refrigerator, oven and sink. You can organize enough space to store dishes. Use the countertop as a cooking range, if necessary, connect the kitchen table.

A pull-out basket can fit into the design. The space under the oven is functionally involved: the dishes used for baking are placed there. The interior of the kitchen is assembled taking into account the wishes of the customer. Most of the equipment can be covered with colorful facades. The choice of colors will remain with the client - the owner of the house-ship.

Yes, I want to talk about the galley, because this is a more significant thing than land counterparts. In fact, even the ancient Romans or Greeks, who traveled through their flat world, would agree with me in terms of the fact that everything is easier on land. And with a trireme or any other vessel, where the hell are you going.

Meanwhile, the kitchen, that is, the galley on the ship, is not an old thing. People have sailed the seas for hundreds of years, but cooking on them began relatively recently. The same ancient Greeks and Romans, who traveled along the coast, always landed on the coast at night and made a fire there and cooked their own food.

And the galley itself appeared much later. And immediately gained eerie fame. What are the names "Purgatory", "Room of fear", "Kingdom of filth".

It is known for certain that there were no galleys on the ships of Columbus. Some 400 years ago. The daily distribution of food was handled by a food master, also called a pickler, and a bataler, who was in charge of casks of water, wine and brandy.

What did the sailors eat? Depending on the state of the shipowner's pocket.

Rusks. This was the foundation. It is clear that there were no ovens for baking bread on wooden sailboats, and if there were, how much coal and firewood would you have to carry with you? So yes, sea biscuits.

Hefty chunks, so hard that they could hardly be broken with a hammer. Depending on the flour used to make them, crackers differed in appearance and taste. English ones were light, as they were baked from wheat and corn.

The Swedish "knekbrod", "crunchy bread", was called "touchstone" because of its hardness and configuration, because it was shaped like a donut. German "knallers" ("cracks") were baked from rye and were a favorite variety of crackers among sailors.

In addition, there were also special double-hardened crackers. For the farthest travels. They were also called biscuits, which in French means "baked twice".

But even dried to the limit, to ringing, crackers, in the conditions of the sea-ocean, under the influence of constant dampness, quickly became moldy. Or hello worms and other protozoa. And this is despite the fact that already in the 18th century, crackers began to be sealed in jars.

In such cases, the worm-infested crackers were simply lightly soaked in sea water and baked again in a conventional oven. Well, as if the same crackers were obtained, but with meat seasoning in the form of baked worms. Bon appetit, so to speak.

In general, the ship's dry ration consisted of the simplest things that did not require special conditions storage. Dried or salted meat, salted lard, crackers, hard cheese, vegetable oil, alcohol, dried vegetables, vinegar.

By the way, vinegar was not a seasoning, but a disinfectant. The condiment was wine until it turned sour and turned into vinegar, and a little later (after 300 years) - rum or aquavit.

By the way, I can throw such a recipe under rum. British. The dessert was called "dog cake". He was very popular in the fleet of Her Majesty Queen Victoria.

Crackers, or rather, their remains, were ground into small crumbs, then lard and sugar were added to the crumbs, ground in a mortar (for example, for tobacco) and diluted with water. It turned out to be a fatty-sweet pasta, which was given the rather outlandish name "dog cake".

It is believed that sea pudding originated precisely from the “dog cake”, since there is something in common in the recipes.

A pudding was prepared from flour, sugar, raisins and melted fat mixed with water. Then this dough was placed in a canvas bag. The bag was tied up, an identification tag was attached to it, and, together with the pudding bags of other tanks, was lowered into a large galley boiler. But this appeared when boilers for cooking were firmly assigned to the ships.

Well, in general, 400 years ago, food was rarely cooked on a ship, and edible food was even less common. The first invention for the galley was an open hearth with a brick hearth covered with sand. Usually one cauldron was hung up, in which food was prepared.

The most common recipe was half-porridge-semi-porridge (depending on the amount of water that could be spent on the dish), their cereals and corned beef.

It could be varied. Peas, lentils, barley, beans, rice, millet - depending on the region. And corned beef. It could be added in the presence of olive and other oils.

On the ships of the old times there was such a position - tank. This is an unfortunate person in his own way, whose duties included obtaining food for a certain number of sailors and, most importantly, a meat portion.

The bataler gave out rum personally to each sailor. As they say, rum is sacred.

But the cook in marine folklore did not enjoy authority. On the contrary, the nicknames that were awarded to him were usually more than offensive.

But here it’s worth just understanding why the cook was a condemned figure. It is probably worth noting for the sake of fairness that the ships of that time did not differ in huge sizes and were really limited in carrying capacity.

What was the galley in the conditions of eternal shortage of fresh water?

A dirty, stinking room, in the middle of which stood a brick slab. The rest of the area housed kitchen tables, decks for chopping firewood and butchering meat, barrels and tanks, boilers, shelves with pots, stacks of firewood, bags and provisions.

And in the midst of all this hell, the cook reigned. In fact, he was trying to make something like that. It is clear that in the vast majority of cases, only one dish was also prepared for the team. And not the best quality.

The lack of water created unsanitary conditions. The lack of normal storage conditions gave rise to crowds of rats. Well, and so on.

The cook on the sailing ship was an odious figure. Disrespected, cursed, often drowned cooks (mostly stupidly), but this did not improve the state of affairs. It is clear that the chef from the restaurant will not go to serve as a cook on a sailboat.

However, something was being prepared. I will give a few recipes in the appendage to the "dog cake" and peas with corned beef.

By the way, on the second day after peas with corned beef, they could have served corned beef with peas. Marine humor, yes. And at the same time the reality of life.

Russian ship cabbage soup.

We take a boiler. We have only one, so we do everything in it. To begin with, we put lard, sauerkraut, onions, carrots and parsley root into the boiler and fry it all.

We chop the fish (it doesn’t matter at all which one we could catch) into pieces and also lightly fry in this beauty.

Then add water and bring to a boil. We add vegetable oil, salt, pepper and, in principle, we call tankers. The cabbage soup is ready.

Fine? Well, those who know will say - you can eat. I agree. What about potage? Okay, let's leave it for dessert.

Soup.

We take a cauldron, throw lard or butter and onions into it. Lots of onions. There is garlic - a lot of garlic. And useful, and it will be necessary to beat off the smell. Fry. Until ruddy.

Then pour water and throw pieces of corned beef. Not cleaning and not soaking, because water is a value. And so it goes. We cook for an hour and a half.

When the corned beef is boiled to the point that it can be chewed, we go to the battleship and take the bag. It doesn't matter with what. Peas, lentils, barley. Anything that can be cooked. We fall asleep as is, with worms and larvae, there is nothing to scatter with protein. We cook!

Then the most difficult. It is necessary to take pepper and laurel from the stocks and add just enough to beat off the smell. All right. The food is ready.

It is clear that with such a “menu”, the arrival of scurvy is a matter of time. And then food goes into battle, which any scurvy with bleeding gums and loose teeth could easily swallow.

Labskaus.

They say the recipe from the Vikings still came. I don’t believe it, it was easier for these brahm guys to kill a sick person, to bother like that for weeks.

We take a soldering of corned beef and boil it. It's 2-3 hours. Boiled corned beef finely-finely cut, add also finely chopped salted herring and rub with a pestle in a mortar. In the resulting something we bring down pepper from the soul (salt is already enough there), dilute with water and rum. The first - so that you can swallow it, the second - so that it does not stink like that.

True, it is worth noting that labskaus did not solve the issue of getting rid of scurvy at all. In the sea, corned beef was still gradually rotten and stank like a dead man. Yes, when canned meat came into use under Napoleon, it was not for nothing that they were nicknamed the "dead Frenchman" in the British Navy.

And, of course, potage. The most cursed dish of privateers, pirates and tea clippers. The dish was prepared when the stocks of provisions came to an end, and there was no way to replenish them.

Potage was prepared very simply. A cauldron of water was taken, into which everything that remained on board was thrown. Rats, wormy crackers, worm meal, leftovers, fish tails, and so on.

Usually, the preparation of the potage was followed by a riot of the team, but ...

World sailing ships somewhat different from the civilized world. And first of all, food.

Hot food on sailboats was delivered from the galley to the crew's cockpit in tanks. Of these, and if, since the bowls on the ship are still a luxury. While eating, each sailor in turn launched a spoon directly into the common tank. Anyone who could not stand the rhythm and climbed out of turn, got a spoon on his fingers or on his forehead.

In general, everything is so sanitary and hygienic that there are no words.

But that's half an orange! Okay, food quality. What about water quality? It is clear that most often the team received cheap and not entirely benign products. Corned beef, beans, cereals, lard... But the water, which was mainly collected at best, from potrovye wells, and at worst - from nearby rivers, was also not a gift.

The main thing is that it was not enough. And it quickly deteriorated in the only container at that time - wooden barrels.

Considering that salt was the most common preservative, the question of the edibility of salted meat was also not raised. Simply because it had to be soaked in the same fresh water in a good way. Which was completely lacking, and which, moreover, quickly deteriorated, especially in hot latitudes.

With each month of sailing, the water became thicker and stinkier. Subsequently, wooden water tanks were replaced by iron ones. However, until now, water on a ship is considered a value: a person can overcome hunger for a week, or even more, but every day he must drink a certain minimum of water.

In general, cooking on the ships of the past was not the most amusing and grateful thing. And here it’s not even about ships and cooks.

More precisely, mostly in ships. Even more precisely, as I have already noticed - in their size. If a normal and people-loving cook does not have the proper amount of kitchen utensils, then no punishments can force him to work miracles. And the lack of water nullifies all the dreams of "tasty and healthy" food.

I don’t know how the British had with their traditional “five-o-clock”, that is, evening tea on ships. It probably wasn't the most delicious drink. Repeating what was for lunch, only in a diluted form.

Plus permanent water savings.

On the ships of Vasco da Gama, when sailing to India, each sailor was entitled to:

680 grams of crackers;
- 453 grams of corned beef;
- 1 liter of water,
- 40 grams of vinegar,
- 20 grams of olive oil,
- onions, garlic, dried and fresh vegetables.

Probably because Vasco da Gama came back. And here is an example of another diet. The sailor of the English expedition on the transport "Bounty", which ended in a mutiny and the landing of the captain:

3 kilograms 200 grams of biscuits;
- 1 pound of corned beef (450 grams);
- 160 grams of dried fish;
- 900 grams of peas or cereals;
- 220 grams of cheese;
- water, rum.

For comparison, I can cite a ration of a Russian sailor from the time of Catherine II. With the "Bounty" at the same time, in fact.

A Russian sailor for a month was supposed to:
- 5.5 kg of beef meat in the form of corned beef or fresh;
- 18 kg of crackers;
- 4 kg of peas;
- 2.5 kg of buckwheat;
- 4 kg of oats;
- 2.5 kg of oil;
- more than 0.5 kg of salt;
- 200 g of vinegar;
- 3.4 liters of vodka (28 glasses).

Potage was not brewed on Russian ships...

Hello everybody. My name is Dima (or Dmitro (emphasis on “and”), as most people called me on the ship. This is a post in which I want to show you one of the days spent on cruise ship Carnival Dream as a restaurant service worker. Foreword: I chose this day not by chance. Later you will find out why.

The position of assistant waiter (assistant waiter) includes many duties and job changes (starting from work in the canteens for service personnel, room service (food delivery to the cabins) and ending with work on the 10th deck where there are various kinds of buffets, a pizzeria , sandwich, etc.). At the end of my contract, I worked in the so-called. bistro team. This day shows the life (work and play) of a busboy who works in the bistro team.

Depending on the day (we are standing in the port or the whole day at sea), I wake up differently, but, as a rule, half an hour before work. It is very difficult to get up at half past 6 in the morning, so for the time being I got up almost a quarter before.

Our cabins are small, but there is enough space. I washed up and dressed for work

An almost standard picture - my employees came early to the room service (where we check in in the control room) and drink coffee (or have already drunk and are waiting for those who still drink). These are girls from Ukraine

The night shift room service is fully operational. And I leave from the 6th floor to the 3rd, where the main galley is located (the main ship's kitchen + dishwashers).

About 200 orders are already waiting for us on the line. Guests hang breakfast orders on doorknobs the night before, indicating what they want, quantity, delivery time, their name, and cabin number. The room service night shift (which I once also worked on) arranges trays of napkins, they put order cards, mugs, spoons, cereal, sugar, cream cups - all according to the orders on the cards. We take orders one by one and report the rest (yogurts, coffee-tea, bananas, bread, butter, milk, etc.). Cards with orders are laid out by time (usually from 5:30-10:00).

The corridor with the guest cabins, along which I carry the order. This time I got an order to the front of the ship. Since the place we take orders from is closer to the back of the ship, I have to walk almost through the entire ship, which is not close. But I love these orders, because I can go back on the open 4th deck and get some rest.

The order was delivered, they even left me a good tip ($4). Great start to the day! (but, unfortunately, I didn’t have much luck with tips later). The inscription on the card "Rise and Shine" - literally "wake up and sing" in our opinion.

This is the open fourth deck. Rescue boats on the left Fresh air…

... the island of St. Martin is on the horizon, which means we are sailing.

Sometimes I come back with other decks (inside the ship)

Sent Martin - view from the deck of our liner

All orders have been smashed - we are demolishing the remnants of stocks back to Room Service

Oh yes, before each start of work and after the end of work, we check in a special apparatus. On the clock 9:31

I'm going to my cabin A-561

I change clothes quickly and at 10 am my friends and I are already outside the ship

There are a lot of people in the port, as there are 4 large ships, one of which is Oasis of the Seas- most huge liner in the world. Girls in green offer to try a coconut cocktail. I've tried it before, but I have a tradition of always picking up those free samples. Since this is my last Saint Martin (well, the port in general) on this ship, I bought myself a whole glass of this delicious “coconut smoothie”.

We go to the beach (one of our few ports where the beach is relatively close and you can walk there).

Before we went swimming, we decided to surf the Internet. Wi-fi is from that Honky-Tonk bar. Pictured are my friends.

Segways are quite popular here (I rode once myself).

Finally, we went swimming and jumping off the pier..

Visible in the distance cruise ships(including ours - the first)

Then we went for a walk along the streets of Philipsburg. Someone took pictures of the girls, I decided too (many of them even posed for me, as it turned out.

On the way to the ship, I noticed mountain goats. I had seen them sometimes before and really wanted them to come across to me that day, and fortunately ...

Time to get back to the ship. 2 days at sea ahead.

Of course, hungry, we immediately ran to the canteen, but alas, we were late for 7 minutes. The line is empty. Time is 13:37.

But we have friends who work there and they gave us something to eat.

Even on that day, for all staff were open waterslides. I had already been several times before, and did not want to miss another opportunity.

There was still an hour before the start of work, I decided to listen to music, but, of course, I fell asleep. Luckily, I always set an alarm for this.

Another "Clock in" before starting work.

In the evening, everyone from the bistro team works on the 10th floor called LIDO, where the Gathering restaurant is located. This is exactly the place where buffets and various fast food establishments are collected. I would like to note that all food on the ship is free (that is, included in the price of the cruise), so guests eat a lot.

Most of the waiters clean the tables after the guests. My job is to group glasses and mugs and refill stations with drinks. The work is not very hard, but it is constantly, non-stop. Often you have to wash the cups yourself (using a dishwasher, of course) when the dishwashers do not have enough time to deal with the cups.

Here is our typical beverage station (beverage station), of which there are 6. There is a juice machine (but only lemonade and iced tea in the evening), an ice and water machine, a coffee machine (regular and decaffeinated) + hot water for tea There is also a hot chocolate maker. I have to replenish and wipe them all.

View of the establishment. Below you can see the line that opens at 6 pm.

Oasis of the Seas is sailing - a breathtaking sight. People wave to each other from the liners.

I had to go to the toilet - I went to the guest area. Housekeeping in full swing.

View from the 9th floor to the 3rd (lobby).

At 21:00 I have dinner. There is nothing left in the staff canteen (and my recent employees are cleaning up at full speed), so I took food from LIDO (where I worked before).

Also on our ship on Wednesdays at 10 pm there is such entertainment for guests as a Mexican fiesta. These are mostly mass dances + some kind of competition. This is all happening on deck 10, so I walked out of the restaurant to the pool to film.

The Mexican buffet also opens on Wednesdays at 11 am. It's very nice, although more work for the waiters, and for everyone else too. Ice Indian.

And this carved from a watermelon ...

At 23:00 another shift comes in and we "the bistro team" are allowed to rest. On the way to the cabin. Someone is playing ping pong.

I changed and went to the gym to work out a bit. I go to the guest gym, which is on deck 12. Near the elevator standard announcements.

Decided to go to the dining room. At this time we have a "midnight". Of all this, I only want fish (salmon and tuna), which I usually take ...

… but I refused, because I did not dare to interfere with fish and freshly drunk milk. Went back to the cabin.

The day was long. Time to sleep. Tomorrow at 7 to work.