On the evening of April 14, 1912 a number of first-class passengers on the Titanic revelled in a privately hosted feast in the first-class á la carte restaurant. At the same time in the first-class dining saloon other first-class passengers - some who had paid the equivalent of $124,000 in today's dollars for the ocean voyage - settled in for a sumptuous, if over-filling, ten-course extravaganza. Meanwhile, in the second-class dining saloon, second-class passengers ate a less elaborate but beautifully served dinner. And third-class passengers ate simply prepared, hearty meals served in their own spartan dining saloon.
1912年4月14日晚上，泰坦尼克號頭等艙的部分乘客來到高級餐廳參加一個私人宴請。這些享受至尊服務的人，花了相當于今日12.4萬美元的價錢才登上這艘巨輪。同一時間，在晚宴沙龍還有另一群頭等艙的客人，準備享用10道菜組成的奢華盛宴。而在二等艙餐廳里，雖然乘客享用的菜式沒有那么精致，卻也不失水準。至于三等艙里的人們，只有簡單地填飽肚子而已了。

Several hours later, in the early morning of April 15th, the Titanic sank taking 1581 passengers and crew - many well fed and lubricated - to their untimely deaths.
幾個小時以后，也就是15日凌晨，泰坦尼克號帶著1581名乘客和船員（很多人已經酒足飯飽）沉入冰冷的北大西洋。

What is the fascination with "last meals"? Last meals of executed criminals are usually reported in the media: "For his last meal he ordered fried chicken, a Caesar salad and apple pie á la mode." None of these meals would appeal to the gourmet but for some reason they hold our interest.?
為什么人們會癡迷于“最后的晚餐”？媒體常會報道一些臨刑罪犯的最后一餐：“最后一餐他點了炸雞、凱撒沙拉和淋了冰激淋的蘋果派”。 其實這些菜單基本不會吸引美食家，但因為某些原因，我們還是會關注和感興趣。

What sets the last meal on the Titanic apart? Is it that so many died, together, at one time, and that for the first-class passengers at least, their "last meals" were glorious feasts, brilliantly prepared and flawlessly served in an atmosphere of elegance and luxury - with death waiting in the wings? Or is it that the last meal provides a touchstone to the sinking that is accessible to each of us in gustatory terms we all understand? Or is it that the "last dinner" on the Titanic is simply a metaphor for seizing each moment as if it's the last.
我們每個人都會有最后一餐，那泰坦尼克號最后的晚餐又有什么不同？也許是因為1581名乘客和船員一起殞命，而就在頭等艙乘客在優(yōu)雅奢華的氛圍中享受菜式精致的盛大晚宴時，窒息的死亡正在一旁伺機而動；也許頭等艙的完美味覺盛宴正是死神發(fā)出的沉船信號；也許泰坦尼克號上的最后晚餐只是在告訴我們，要緊緊抓住生命中的每個時刻。

There were only two menus recovered from the Titanic for the night of the 14th. One of these - the first-class menu - is reproduced below.?
泰坦尼克號沉沒當晚的菜單只有兩份得以還原，下面就是頭等艙最后晚餐的菜單：

The First-Class Menu As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912
1912年4月14日皇家郵船泰坦尼克號頭等艙晚宴沙龍菜單：

First Course: Hors D'Oeuvres, Oysters
第一道菜：點心拼盤，牡蠣

Second Course: Consommé Olga, Cream of Barley
第二道菜：清燉肉湯，奶油大麥

Third Course: Poached Salmon with Mousseline Sauce, Cucumbers
第三道菜：水煮三文魚配薄醬和黃瓜

Fourth Course: Filet Mignons Lili, Saute of Chicken, Lyonnaise, Vegetable Marrow Farci
第四道菜：嫩里脊肉，里昂式炒雞肉，肉餡西葫蘆

Fifth Course: Lamb, Mint Sauce, Roast Duckling, Apple Sauce, Sirloin of Beef,
Chateau Potatoes, Green Pea, Creamed Carrots, Boiled Rice, Parmentier & Boiled New Potatoes
第五道菜：羊羔肉配薄荷醬，烤鴨配蘋果醬，菲力牛排配土豆，豌豆，奶油胡蘿卜，米飯，帕蒙蒂耶烤土豆泥和水煮新土豆

Sixth Course: Punch Romaine
第六道菜：羅馬式潘趣酒

Seventh Course: Roast Squab & Cress
第七道菜：水芹烤乳鴿

Eighth Course: Cold Asparagus Vinaigrette
第八道菜：蘆筍冷盤

Ninth Course: Pate de Foie Gras, Celery
第九道菜：西芹鵝肝醬

Tenth Course: Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate & Vanilla Eclairs, French Ice Cream
第十道菜：布丁，查特酒蜜桃果凍，香草巧克力泡芙，法式冰激淋