Cruise food: an oxymoron sunk: high-end food and celebrity chefs are re-creating the golden era of fine dining for the world's cruise ship lines.(Mariani) From: Restaurant Hospitality | Date: December 1, 2003| Author: Mariani, John | COPYRIGHT 2003 Penton Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

I'm told by those who plied the Atlantic on the great ocean liners of the 1930s and 1950s that the food and service matched or exceeded that at the best landbased restaurants in the world. If there were something not on their vast menus you craved at three in the morning, all you had to do was ask and it would be made, impeccably. As much as steam, pride drove those classic liners. And then came the Jet Age.

Cruising came in a slow second to the new 600 mph jetliners, wh...