What Did Sailors Eat During War? A Comprehensive Guide

Feeding a warship's crew was a complex and fascinating challenge, especially during times of conflict like World War I. This guide delves into the diets and food provisions of the sailors aboard a WWI-era battleship, providing a detailed look at what food was available and how it was managed.

Food Provisions on a WWI-Era Battleship

One illustration of the food provisions on a WWI-era battleship shows a striking balance between staple and luxury items. A notable feature is the abundance of potatoes and beef, highlighting the importance of these foods in military diets.

Out of 30 tons of fresh beef and 60 tons of potatoes, it is clear that potatoes formed the backbone of the sailors' diet. Cheap and nutritious, potatoes were a reliable and durable food source that could be stored and served in large quantities without much risk of spoilage.

PappendTo: The Enlisted NCOs and Crew's Diet

The enlisted sailors, non-commissioned officers, and crew would consume the majority of the beef and potatoes. These staple foods formed the foundation of their daily meals, providing essential nutrients and energy for keeping the ship running smoothly.

In addition to these staples, the food provisions included other items in lesser quantities. Some of these items were even considered luxury goods and were more often reserved for officers. These items were stored separately in the officers' dining room and relaxation spaces known as the "wardroom." Officers had access to a wider variety of foods, with options that were more expensive, tastier, and of higher quality.

Food Terminology and Items

The terms used for naming food items varied across different nations, with some foods having different names in the United States and the United Kingdom. Here is a breakdown of some terms and the corresponding items they referred to:

Other preserved fish such as kippers, haddock, and herrings also feature in the provisions, often served in tomato-based sauces. It is worth noting that the menu also included fifty buckets of lard, each weighing 28 pounds. While these large quantities of lard may seem excessive, it was not until the 1980s that "Fat-Free" and "Zero Calorie" food options became popular.

Refrigeration and Food Management

One might wonder how perishable items like 30 tons of fresh beef did not spoil during deployment. The key factor was refrigeration technology. The storage areas on ships were equipped with reliable refrigeration units, which kept the food cold or even frozen, thereby extending its shelf life.

The development of reliable refrigeration for ships began in the 1880s, making it possible to transport and store large quantities of fresh food on long voyages. This advancement was crucial in ensuring that the crew had access to fresh and nutritious food, even during extended deployments.

Understanding the diets and food provisions of sailors during wartime helps us appreciate the logistical challenges faced in maintaining a well-fed and prepared ship's crew. From staples like potatoes and beef to luxury items like hot chili sauce, the food on board a WWI-era battleship was carefully planned to meet the nutritional and practical needs of the crew.