Stomach for Fighting

Rachel Duffett teaches History at the University of Essex and UCS, Ipswich.

• 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

Beautifully written and utterly absorbingFamily Tree Magazine, 01/11/2012Rachel Duffett has written a fine social history of British rank and file soldiers, or rankers, and their experiences of food during the Great War. Professor Kyri Claflin, Reviews in History, 18 October 2012..provides a rich and valuable contribution to the cultural history of the Great War.‘Duffett’s observations on the emotional power inherent in food and feeding practices are striking. The Stomach for Fighting is a rich addition to studies of food and war, and will be useful to food studies scholars and those interested in the social and cultural history of the Great War.’Kaete O’Connell, Temple University, H-War, December 2017