In no particular order, here are the Top Ten misconceptions I would like to break about cooking and eating on a small sailboat.
1.“Boat” food is different than “land” food.
It doesn’t have to be. Sure you have to think ahead, the grocery store is not just around the corner, and you may not be able to find all the ingredients you are used to. But with good planning and a little creativity we eat pretty much the same as we would on land. Food is food; please stop calling it “boat” food.
I have been spending a fair amount of time this week in front of my laptop writing a couple articles about provisioning and cooking on board. While researching what has already been published (in the hopes that I might have something new to say, HA!) I keep stumbling across this notion of “boat food”. That idea that just because you live on a sailboat and have a small galley you need to drastically change the way you cook and what you eat.
There is, in fact, quite a niche market for “galley cookbooks”, ones that implore that “boat cooking IS different than cooking ashore” because “there’s no grocery store 5 minutes away, you have fewer prepared foods and electric appliances.” And others that recommend that you eat off “paper cups and plates, particularly at sea.” Both to save washing up (you can just toss them overboard, of course) and because plastic plates “scratch and become dull.”
I mean REALLY?!