The officers had their own kitchens run by a "Mess Man" who was usually a capable sergeant. He would train mess servants. The cook was a civilian, usually French, who was paid with or from mess funds. The Mess Man was an enviable position because of his connections to the officers and his access to good food.
Naturally, the food was of a better quality and more abundant. Officers ate breakfast, lunch, high tea and the main meal of the day, supper which would include several courses.
Each officer paid into a communal fund for the upkeep of the mess which was decorated with regimental mementoes, silver plates, cutlery, glassware. The mess was the centre of social activities for the men and became an institution that followed its members wherever they went.
As is evident in the different rituals and qualities that revolved around food, class structure filtered into every facet of people's lives, even an event as simple as eating. In 1860, it was very difficult to escape your "breeding."
