History and cooking are combined to present domestic and military recipes used during the Great War Recipes for Victory combines history and cooking as it presents domestic and military recipes (and their modern-day equivalents) used during the Great War - in the trenches, behind the lines, and on the home front.
Profusely illustrated with historical drawings and photographs, the text explores the role of the army cook, what soldiers ate in and behind the trenches, the war time efforts on the home front, the role of alcohol, the importance of food packages from home, and the problems of surplus. The text also explores the Children's Potato War Plot Fund, the Vacant Land Cultivation act, and the importance of home gardens. Three elucidating essays by Wayne Reeves, Chief Curator, Museum and Heritage Services, City of Toronto; Kevin Hebib, Program Development Officer, Fort York National Historic Site, and David Webb, Ontario Region Military Curator (ret), Parks Canada, provide fascinating details about the role of food in war. Recipes for Victory combines history and cooking as it presents domestic and military recipes (and their modern-day equivalents) used during the Great War - in the trenches, behind the lines, and on the home front.
Profusely illustrated with historical drawings and photographs, the text explores the role of the army cook, what soldiers ate in and behind the trenches, the war time efforts on the home front, the role of alcohol, the importance of food packages from home, and the problems of surplus. The text also explores the Children's Potato War Plot Fund, the Vacant Land Cultivation act, and the importance of home gardens. Three elucidating essays by Wayne Reeves, Chief Curator, Museum and Heritage Services, City of Toronto; Kevin Hebib, Program Development Officer, Fort York National Historic Site, and David Webb, Ontario Region Military Curator (ret), Parks Canada, provide fascinating details about the role of food in war. "This is 'Great War' food from the front and the kitchens back home in Canada; it grew out of a Fort York-Culinary Historians of Canada symposium in 2014 which was called for the centennial of the start of the War. This cookbook has been published (with much added research and preps) in time to celebrate the 1918 conclusion of that War to End All Wars. The teams deal with three distinct kitchens: the war front, the gifts from the home front in the trenches, and the kitchens at home. They cover the role of the army cook, alcohol, food packs from home, problems of surplus, home gardens, and some special topics such as the Children's Potato War Plot Fund. Of course, there are recipes: each has an original taken from a notebook and a modern equivalent. Usually there are illustrations of drawings and photos. A dynamic work, well-written and well-worth reading over the holidays. Bravo!" "This book is a priceless resource for anyone wishing to recreate WWI-era cookery; I know of no other that offers such a wide range of recipes faithfully redeveloped for today's cooks of all skill levels. Its subtitle is clever, because ultimately Recipes for Victory is not just about food of the Great War, but also great war food."
