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In this week’s issue of the magazine, David Owen writes about his culinary experience aboard Royal Caribbean’s Oasis of the Seas, a luxury cruise liner that, he writes, “feels less like a nautical object than like a shopping-mall food court with swimming pools on the roof.” Brian Finke took the photographs that accompany the piece on a sister ship, Allure of the Seas, while it was anchored in Ft. Lauderdale. Both ships accommodate about six thousand passengers, and a typical weeklong Oasis cruise goes through about a metric ton of lobster. Much to Owen’s surprise, almost all the food—from pizza to lemon-scented pea soup—is made on the ship from fresh ingredients.