The ships operating services between the Netherlands and ‘the East’ after 1870 were known for their copious and sumptuous dinners, which were included in the ticket price. The ships evolved into floating hotels in the course of the twentieth century. Their heydays were in the years between the First and Second World War. Contemporary menus are a great source of information on onboard food culture. They look remarkably European: passengers were mainly served French cuisine. This was partly to do with the process of ‘Europeanisation’ that had been set in train in the colony from the end of the nineteenth century. The children’s menus give a similar impression: they were given a vol-au-vent, veal, some potatoes and vanilla ice cream.
1. Menu for dinner on board the SS Jan Pieterszoon Coen of the Netherlands Steamship Company (Stoomvaart Maatschappij ‘Nederland’), 25 August 1937. [Or. 27.176-82]
2. Menu for a ‘festive children’s meal’ on board the SS Marnix van Sint Aldegonde of the Netherlands Steamship Company (Stoomvaart Maatschappij ‘Nederland’), 21 December 1935. Collection J.W. Bijleveld and R. Bijleveld-Visser. [D H1194 9]