Foods that Will Win the War PDF Download

Author: Charles Houston Goudiss
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 136

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Author: Rae Katherine Eighmey
Publisher: Minnesota Historical Society
ISBN: 9780873517188
Category : Cooking
Languages : en
Pages : 276

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This engaging case study of food, conservation, and life during World War I brings alive the unparalleled, mostly voluntary efforts made by everyday Minnesotans to help win the war.

Author: Ian Mosby
Publisher: UBC Press
ISBN: 0774827645
Category : Social Science
Languages : en
Pages : 285

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During WWII, as Canada struggled to provide its allies with food, nutritionists warned that malnutrition could derail the war effort. Posters admonished women and children to “Eat Right, Feel Right” because “Canada Needs You Strong” while cookbooks helped housewives become “housoldiers” through food rationing, menu substitutions, and household production. Food Will Win the War explores the symbolic and material transformations that food and eating underwent during the war and the profound social, political, and cultural changes that took place in the 1940s. Through official food guides and policies, the state took unprecedented steps into the kitchens of the nation, transforming the way women cooked, what their families ate, and how people thought about food. Canadians, in turn, rallied around food and nutrition to articulate new visions of citizenship for their postwar future.

Author: Rebecca Rupp
Publisher: Storey Publishing
ISBN: 1603429689
Category : Gardening
Languages : en
Pages : 385

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Looks at the history of vegetables and vegetable gardening.

Author: Lizzie Collingham
Publisher: Penguin
ISBN: 0143123017
Category : History
Languages : en
Pages : 666

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A New York Times Notable Book of 2012 Food, and in particular the lack of it, was central to the experience of World War II. In this richly detailed and engaging history, Lizzie Collingham establishes how control of food and its production is crucial to total war. How were the imperial ambitions of Germany and Japan - ambitions which sowed the seeds of war - informed by a desire for self-sufficiency in food production? How was the outcome of the war affected by the decisions that the Allies and the Axis took over how to feed their troops? And how did the distinctive ideologies of the different combatant countries determine their attitudes towards those they had to feed? Tracing the interaction between food and strategy, on both the military and home fronts, this gripping, original account demonstrates how the issue of access to food was a driving force within Nazi policy and contributed to the decision to murder hundreds of thousands of 'useless eaters' in Europe. Focusing on both the winners and losers in the battle for food, The Taste of War brings to light the striking fact that war-related hunger and famine was not only caused by Nazi Germany and Imperial Japan, but was also the result of Allied mismanagement and neglect, particularly in India, Africa and China. American dominance both during and after the war was not only a result of the United States' immense industrial production but also of its abundance of food. This book traces the establishment of a global pattern of food production and distribution and shows how the war subsequently promoted the pervasive influence of American food habits and tastes in the post-war world. A work of great scope, The Taste of War connects the broad sweep of history to its intimate impact upon the lives of individuals.

Author: Janet McKenzie Hill
Publisher:
ISBN: 9780243616244
Category :
Languages : en
Pages :

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Author: Ivor Claydon,
Publisher: Batsford Books
ISBN: 1841659193
Category : History
Languages : en
Pages : 78

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A fascinating and nostalgic collection of over 40 wholesome recipes from the Second World War At a time of shortages and rationing, the British were challenged with providing nutritious meals daily for the family. This pocket-sized compendium of recipes is illustrated with contemporary propaganda notices, photographs and advertisements. Dishes such as Scotch Broth, Dumplings, Savoury Onions, Corned Beef Rissoles and Coconut Orange Pudding recall the ingenuity and camaraderie of those wartime days. Look out for more Pitkin Guides on the very best of British history, heritage and travel.

Author: Jack Monroe
Publisher: Pan Macmillan
ISBN: 1529015294
Category : Cooking
Languages : en
Pages : 160

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Winner of the OFM Best Food Personality Readers' Award, 2018. A Sunday Times bestseller. Simple and affordable, Tin Can Cook strips away the blinding glamour and elitism of many cookbooks and takes it back to the basics: making great-tasting food with ordinary ingredients. Food writer and anti-poverty campaigner Jack Monroe brings together seventy-five recipes that you can rustle up from tinned and dried ingredients. Beautifully designed with accompanying quirky hand-drawn illustrations, this book is for you if you’ve struggled to make a dish because the recipe calls for an exotic ingredient you’ve never heard of. Jack does away with the effort; all her dishes are exciting and new, but you won’t have to look further than your local supermarket to make them. Jack's recipes include Red Lentil and Mandarin Curry, Catalan Fish Stew, Pina Colada Toast and many more delicious and creative ideas. 'An exuberant rebuttal to the idea that good food must be expensive, farm-fresh and unprocessed.' - Great British Bake Off's Ruby Tandoh 'At a time when good food can often be seen as rather elitist or exclusive, Jack has done an excellent job to create recipes which are simple, straightforward and delicious.' - Felicity Spector

Author: Molly Guptill Manning
Publisher: Houghton Mifflin Harcourt
ISBN: 0544535170
Category : History
Languages : en
Pages : 315

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This New York Times bestselling account of books parachuted to soldiers during WWII is a “cultural history that does much to explain modern America” (USA Today). When America entered World War II in 1941, we faced an enemy that had banned and burned 100 million books. Outraged librarians launched a campaign to send free books to American troops, gathering 20 million hardcover donations. Two years later, the War Department and the publishing industry stepped in with an extraordinary program: 120 million specially printed paperbacks designed for troops to carry in their pockets and rucksacks in every theater of war. These small, lightweight Armed Services Editions were beloved by the troops and are still fondly remembered today. Soldiers read them while waiting to land at Normandy, in hellish trenches in the midst of battles in the Pacific, in field hospitals, and on long bombing flights. This pioneering project not only listed soldiers’ spirits, but also helped rescue The Great Gatsby from obscurity and made Betty Smith, author of A Tree Grows in Brooklyn, into a national icon. “A thoroughly engaging, enlightening, and often uplifting account . . . I was enthralled and moved.” — Tim O’Brien, author of The Things They Carried “Whether or not you’re a book lover, you’ll be moved.” — Entertainment Weekly

Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304

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This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.