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Food Will Win the War - Minnesota Crops, Cooks and Conservation During World War I (Paperback)
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Food Will Win the War - Minnesota Crops, Cooks and Conservation During World War I (Paperback)
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Meatless Mondays, Wheatless Wednesdays, vegetable gardens and
chickens in every empty lot. When the United States entered World
War I, Minnesotans responded to appeals for personal sacrifice and
changed the way they cooked and ate in order to conserve food for
the boys "over there." Baking with corn and rye, eating simple
meals based on locally grown food, consuming fewer calories, and
wasting nothing in the kitchen became civic acts. High-energy foods
and calories unconsumed on the American home front could help the
food-starved, war-torn American Allies eat another day and fight
another battle.
Food historian Rae Katherine Eighmey engages readers with wide
research and recipes drawn from rarely viewed letters, diaries,
recipe books, newspaper accounts, government pamphlets, and public
service fliers. She brings alive the unknown but unparalleled
efforts to win the war made by ordinary "Citizen Soldiers"--farmers
and city dwellers, lumberjacks and homemakers--who rolled up their
sleeves to apply "can-do" ingenuity coupled with "must-do" drive.
Their remarkable efforts transformed everyday life and set the
stage for the United States' postwar economic and political
ascendance.
Rae Katherine Eighmey is a food historian who has written several
historical recipe books and coauthored "Potluck Paradise: Favorite
Fare from Church and Community Cookbooks." An avid foodie, she
tested all the recipes in this book for modern kitchens.
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