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Wars cannot be fought and sustained without food and this unique
collection explores the impact of war on food production,
allocation and consumption in Europe in the twentieth century. A
comparative perspective which incorporates belligerent, occupied
and neutral countries provides new insights into the relationship
between food and war. The analysis ranges from military
provisioning and systems of food rationing to civilians' survival
strategies and the role of war in stimulating innovation and
modernization.
Wars cannot be fought and sustained without food and this unique
collection explores the impact of war on food production,
allocation and consumption in Europe in the twentieth century. A
comparative perspective which incorporates belligerent, occupied
and neutral countries provides new insights into the relationship
between food and war. The analysis ranges from military
provisioning and systems of food rationing to civilians' survival
strategies and the role of war in stimulating innovation and
modernization.
Food is critical to military performance, but it is also central to
social interaction and fundamental to our sense of identity. The
soldiers of the Great War did not shed their eating preferences
with their civilian clothes, and the army rations, heavily reliant
on bully beef and hardtack biscuit, were frequently found wanting.
Nutritional science of the day had only a limited understanding of
the role of vitamins and minerals, and the men were often presented
with a diet that, shortages and logistics permitting, was high in
calories but low in flavour and variety. Just as now, soldiers on
active service were linked with home through the lovingly packed
food parcels they received; a taste of home in the trenches. This
book uses the personal accounts of the men themselves to explore a
subject that was central not only to their physical health, but
also to their emotional survival. -- .
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