Sailing-and making history-on the cusp of Prohibition, the Titanic defined drinking and dining styles of the Edwardian era. Societal lines were distinctly drawn as never before. Laden with never-before-experienced luxuries in all three classes, the Titanic set an unprecedented standard and created a time capsule that continues to draw intense interest even 110 years later. Veronica Hinke has curated a culinary narrative that informs and provides new and thrilling insights on what passengers and crew experienced. The Last Night on the Titanic is based on carefully researched and studied historic news articles, menus, and books, as well as dozens of intimate interviews with experts and family members of passengers and crew. Recipes related to moving stories of tragedy and survival are interspersed throughout and easy for readers to make at home including: Recipes for English spring pea soufflé, apple meringue, and more mouthwatering Titanic foods. Drink recipes from the hotels that first class passenger John Jacob Astor IV established that still carry on today-including the original martini. True and accurate accounts of the real Margaret "Unsinkable Molly" Brown. Letters from passengers that were received days after the sinking, including one to legendary journalist HV Kaltenborn. True stories from his family members about what really happened to Chief Baker Charles Joughin

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