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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.
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. Carol Fisher is a former teacher and lives in Kennett, Missouri.
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
