Naval Foodways

The foodways of the U.S. Navy are distinct from those of military branches that are primarily land-based. There are benefits to having a fully mobile galley rather than a field kitchen, but long-deployments can limit the availability of fresh ingredients. Navy foodways have developed within these unique parameters to emphasize adaptability, creativity, and camaraderie. Celebrations centered on a shared meal helped boost morale and build community—true on sea as well as land. The menus displayed here are all from land-based Navy celebrations in Philadelphia in the 1920s. They are part of the William Woys Weaver Collection of Culinary Ephemera.