"The Cook"
Aboard ships of the 18th-century, the ship’s cook was usually an
older seaman who was unable, whether by age or injury, to perform ordinary
seaman’s duties—hence Long John Silver’s job as cook aboard
the Hispaniola in Treasure Island.
Given the state of maritime cuisine at the time, the
job required little training, and even less skill.
This section of the online museum features artifacts related to food-preparation
and consumption, including faunal remains.
Click to view artifacts:
The Galley
Tableware
Animal Bones
