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Rick Arbold and Dana McCauley have captured it all in Last Dinner on the Titanic (Madison Press, 1997). The Escoffier pomp and excess in First Class and Second Class (which used the same galley). The good hearty fare in Third Class. Chef Rousseau, an artist in the kitchen; elegantly clad gourmets, happy with some 8 separate courses; the exquisite service and napery; the towering overabundance of so much butter and cream.

Then, the wispy, stained artifacts of Titanic menus, dated 4/14/1912, recovered and preserved from the pockets of passengers, frozen to death in the sea, with anything on their minds but calorie-laden meals.

Amazingly, 2 menus from that night did survive--one from the First Class and one from Third Class. Of course, both featured soup as a course. For the record...

FIRST CLASS DINING SALOON

THIRD CLASS