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Informationen zum Autor Rachel Duffett teaches History at the University of Essex and UCS, Ipswich. Klappentext Food is critical to military performance, but it's also central to social interaction and fundamental to our sense of identity. The soldiers of the Great War didn't 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. Zusammenfassung Food is fundamental to soldiers’ morale and performance and yet to date it has received little attention from historians, who have reiterated army statistics without an investigation of their veracity. . Extensively researched with a wide range of sources so that theoretical concepts are illuminated with the men’s own accounts of lived experience. -- . Inhaltsverzeichnis 1. Food and war2. Before the war3. First taste: eating in the home camps4. Feeding the men: army provisioning, the cooks and the ASC5. Eating: the men and their rations6. Beyond the ration: scrounging, supplementing and sharingConclusionBibliographyIndex
