AIt is a Floating Island (or rather, in this case, a whole Floating Archipelago shaped like the Galapagos).Floating Island was a well-known English pudding dish in the 18th century; it was made by creating an "island" out of layers of light cake (or bread), jam and jelly [that's "jelly" in the British sense, i.e. Jello] and surrounding it with a "sea" of cream (which might have been beaten up with lemon juice, sherry and sugar) or thin custard.It was traditional to decorate one's Floating Island to look like a real island, with sprigs of greenery for trees, cream for snow mountains, etc. As Jack's Floating Archipelago represents the Galapagos, which are barren and brown, they have been covered with a topping of custard, icing or cream, coloured with something brown; most probably chocolate. Chocolate was not yet eaten in solid form, but it was popular as a hot drink and to make chocolate-flavoured desserts.There was also a French dish called "Ile Flottante" which consisted of a moulded meringue "island" in a custard sea. This version ousted the native Floating Island from the British culinary repertoire in the 19th century (though all the components of the Floating Island survive to this day in "trifle", a classic British dish).In Jack Aubrey's time either version might have been served on board a British ship. There would be no difficulty getting cream, eggs and milk for custard and meringue, since the Captain would have shipped privately-owned chickens and a couple of goats, or even a cow, to ensure a supply of milk.The officers paid for their own food. They would appoint one of their number wardroom caterer, put as much cash as they could afford and put it into a kitty from which he would purchase supplies for the voyage. He would probably buy some chickens, and a nanny goat to give milk. The captain would bring his own supplies on board with him, which were not only for him but allowed him to invite his officers to dinner. Most of what is being eaten at that dinner will have been paid for by Captain Aubrey.The officers ate better food than the ratings' rations, but only because they had catered and paid for it themselves. If the voyage lasted long enough without going into a port where they could re-stock, when the captain's and the wardroom stores ran out they lived on exactly the same rations as the men.[thanks to Syntinen for the info]
QLiterature list (interesting books on the period, ships and other themes, that have been discussed on the board)
AMany major plot lines are mixed together from "Master and Commander" and "The Far Side of the World" by Patrick O'Brian. However, several incidents and characters are plucked from other books in the 'canon' (the 20 volumes of the Aubrey-Maturin story) as well. Some of the characters are composites, taken from several people in the books.Many aspects (some very important) to the characters do not come out in the film and physical characteristics and even characterisations (especially in the case of Stephen Maturin and Barrett Bonden) are very different in the books.