Did They Cook On Old Sailing Ships?

In the 16th century, sailors used open fire on the deck to cook food during fair weather. When the sea was rough, only cold food could be served. Later, ships used galleys of higher sophistication, but mostly in good weather. Sailors in the 17th century had rough conditions, sustaining themselves on an unsteady diet. Cooking on wooden sailing ships in the 1700s and 1800s was common, with sailors relying on bones found at the shipwreck of the Warwick.

Sailing ships before the 20th century had no refrigeration at all, and canned food wasn’t invented until 1810. Provisioning ships selected food that could last a long time, such as flour and salted meats. Life at sea during the age of sail was filled with hardship, cramped conditions, disease, poor food and pay, and bad weather.

In the 10th century, ships were powered by sails or oars, and cooking was done over an open flame, typically fueled by wood or charcoal. The simplest version of galley on a sailing ship was a sheet-iron stove. Most ships cooking facilities consisted of ponderous brick structures and copper kettles placed on the deck.

Sailors cooked their meals aboard ship, using a huge iron stove called a fire hearth. Wood was used as fuel, and the fire hearth sits on a stone hearth set on tin and sand to protect it. Although fires onboard ships have always been a concern, there is ample evidence that the primary way of cooking was with firewood.