The Stomach for Fighting: Food and the Soldiers of the Great War

Food is critical to military performance, but it is also central to social interaction and fundamental to our sense of identity. The soldiers of the Great War did not shed their eating preferences with their civilian clothes, and the army rations, heavily reliant on bully beef and hardtack biscuit, were frequently found wanting. Nutritional science of the day had only a limited understanding of the role of vitamins and minerals, and the men were often presented with a diet that, shortages and logistics permitting, was high in calories but low in flavour and variety. Just as now, soldiers on active service were linked with home through the lovingly packed food parcels they received; a taste of home in the trenches.

This book uses the personal accounts of the men themselves to explore a subject that was central not only to their physical health, but also to their emotional survival.

Author: Rachel Duffett
Publisher: Manchester University Press
Published: 11/01/2015
Pages: 304
Binding Type: Paperback
Weight: 0.81lbs
Size: 8.50h x 5.50w x 0.64d
ISBN: 9780719099878

About the Author

Rachel Duffett teaches History at the University of Essex and the Open University