 Feeding the Fleet: Cooks in the Belgian Merchant Marine, c.1850–1930Kristof Loockx ()
Chapter Chapter 8 in The Transformation of Maritime Professions, 2023, pp 173-196 from Palgrave Macmillan Abstract: Abstract Preparing food has always been a crucial element in the maritime industry as crews needed to be fed at regular intervals. Moreover, during the second half of the nineteenth century, the emergence of steamships challenged the traditional system of catering on board. The catering staff grew with the size and complexity of new vessels, not in the least due to the growth of passenger transport. However, cooks are often neglected as a professional group in maritime historiography, even though their work was essential for both crews and passengers. To uncover how maritime labour was subject to change when ships became more advanced and complex workplaces, there is a growing consensus among scholars to incorporate understudied labour groups. This essay aims to examine how developments in the maritime industry affected the profession of cook in terms of working methods and status, while analysing their profiles provides more insights into geographical backgrounds, ages and career prospects. In sum, this essay makes the intersection between changes in the maritime industry and its impact on maritime labour more explicit. Date: 2023 There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it. Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:pal:palscp:978-3-031-27212-7_8 Ordering information: This item can be ordered from DOI: 10.1007/978-3-031-27212-7_8 Access Statistics for this chapter More chapters in Palgrave Studies in Economic History from Palgrave Macmillan |
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