In 1945, sailor George Sacco took obvious pride in his role as cook and baker aboard the USS Cod, a Gato-class submarine. His galley was fitted [or should I say 'crammed'?] with the basics: ovens and griddles, a deep fryer, an ice cream maker, and the precious coffee machine. Refrigerator and freezer compartments were elsewhere in the vessel. Working with limited provisions, cooks had to plan meals in sixty-day periods; the length of a typical patrol. Baking and roasting were often done at night, when the sub could safely surface and the ventilation system was opened, exhausting heat and odors from the kitchen.
Leslie Clagett is a seasoned yet passionate observer of the international kitchen
and bath industries, and the founder of KBCULTURE.com. An editor at publications ranging from Arts +
Architecture to Kitchens & Baths, she is also the author of The New
City Home [The Taunton Press], among other books. Leslie has a
tremendous respect for quality design and the people who labor in its
pursuit; her discerning eye has been known to get a little misty in the
presence of true beauty.