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Informationen zum Autor John C. Fisher is the author of two historical books, numerous food related articles, and a column for Missouri Life Magazine. He lives in Kennett, Missouri. Klappentext American soldiers and sailors have progressed from simple campfire and ship's deck cooking to today's nutritionally sound, menu diverse, high tech, and ethnically correct feeding options. This book describes in great detail the development of rations used by America's military war by war from the Revolutionary period to the present, especially the challenges of preserving and transporting the food. It discusses research into rations, the evolution of the training of cooks and bakers and others, and various methods of storage, preparation, and distribution of food. Numerous first-person accounts appear throughout. Instructors considering this book for use in a course may request an examination copy here. Zusammenfassung Describes the development of rations used by America's military from the Revolutionary War to the present! recounting challenges and opportunities faced by war planners in obtaining and transporting food to soldiers! sailors! and marines. It discusses ration research and development! the evolution of food personnel training! and the various methods of food storage! preparation! and distribution. Inhaltsverzeichnis Table of ContentsAcknowledgments Introduction 1. Meals for the Revolutionary War 2. War of 1812 Food 3. Post-War of 1812 and Mexican War Military Subsistence 4. Civil War Bill of Fare 5. Army Food during the Westward Expansion 6. Military Food for a World Power 7. Military Subsistence "Over There" 8. Provisions for World War II 9. The Modern Military Menu 10. "...and then there was POW food" Appendix: Military Recipes Chapter Notes Bibliography Index
