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Food in the American Military: A History Paperback – December 1, 2010
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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.
- Print length291 pages
- LanguageEnglish
- PublisherMcFarland & Company
- Publication dateDecember 1, 2010
- Reading age18 years and up
- Dimensions7 x 0.58 x 10 inches
- ISBN-100786434171
- ISBN-13978-0786434176
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About the Author
Carol Fisher is a former teacher and lives in Kennett, Missouri.
Product details
- Publisher : McFarland & Company (December 1, 2010)
- Language : English
- Paperback : 291 pages
- ISBN-10 : 0786434171
- ISBN-13 : 978-0786434176
- Reading age : 18 years and up
- Item Weight : 1.21 pounds
- Dimensions : 7 x 0.58 x 10 inches
- Best Sellers Rank: #1,329,633 in Books (See Top 100 in Books)
- #1,148 in Military History Pictorials
- #1,421 in Food Science (Books)
- #1,602 in Gastronomy History (Books)
- Customer Reviews:
About the authors
Carol Fisher's first interest in writing surfaced when she became the editor of her high school newspaper. After graduating, she earned teaching degrees in English and speech communication and taught in Missouri and Illinois public schools and served as an adjunct faculty member for Southeast Missouri State University and for Three Rivers Junior College. During this time, she continued to successfully publish articles and essays, as well as writing a garden column and features for her local paper.
She received her first book contract a year before retiring. By this time, her writing had primarily focused on cookbook history and food history. After retiring she moved forward as a full time freelance writer. The American Cookbook: A History explores the cookbook genre from 1796 until modern times. The first American cookbook was "written" by a cook who could not read or write. The next two books were co-authored with her husband and writing partner, John C. Fisher ... Pot Roast, Politics and Ants in the Pantry: Missouri's Cookbook Heritage and Food in the American Military: A History. One of the features of the military book is that it includes numerous first person food accounts from the Revolutionary War through the Vietnam War.
In her presentations, Fisher enjoys sharing information she has discovered during her research on the subjects of her writing projects.
After farming for more than thirty years in southeast Missouri, John C. Fisher began freelance writing in 1995. He has written articles on growing vegetables and small farm agriculture for a variety of magazines including Kitchen Garden and Old Farmer's Almanac. Other writing interests include Missouri travel, restaurant reviews, and food history. For several years he wrote a column for Missouri Life magazine. In 2003 the University of Missouri Press published Fisher's first book, Catfish, Fiddles, Mules, and More: Missouri's State Symbols. Another book, Pot Roast, Politics, and Ants in the Pantry: Missouri's Cookbook Heritage, followed in 2008, also with the University of Missouri Press. Fisher co-authored this book with his wife and writing partner, Carol Fisher. In 2011 McFarland published a third book, Food in the American Military: A History, also co-authored with Carol. This volume won first place in the Missouri Writer's Guild Walter Williams Major Work award competition. Fisher's fourth book, Southeast Missouri from Swampland to Farmland: The Transformation of the Lowlands, will be released by McFarland in the spring of 2017.
Fisher is a member of Hearland Writers Guild and the Missouri Writer's Guild. He is also a member of the State Historical Society of Missouri, Missouri Folklore Society, and the Central Mississippi Valley Archaeological Society. Fisher serves as a member of the Missouri Board on Geographic Names.
More about John C. Fisher at:
www.johncfisher.com
www.facebook.com/johncfisher.author
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Top reviews from the United States
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Easy to read and understand.
Connects the history in a seamless way.
The Fishers take a chronological approach, beginning with the Revolutionary War and continuing into the current era, with its extended troop deployments into the Middle East and Afghanistan. Their approach takes in both Army and Navy messing arrangements (and it quickly becomes clear the Navy has usually done better). The military has perpetually faced the challenge of providing sufficient and nutritious food to forces engaged in combat, a challenge often complicated by distance from normal bases and by the difficulties of preserving and preparing food.
In the early years, this challenge was often met by feeding soldiers and sailors a monotonous diet of hard bread and salted meat, supplemented by other commodities when available. Over time, the military has experimented with such items as desiccated vegetables, canned meats, dried foods, and local purchase, eventually arriving at today's MRE in its many variants. The C-ration, well-known to veterans of several wars, gets some attention along the way. The Fishers touch on field cooking, the training of military cooks, and even offer some time-honored recipes. The book includes a selection of black and white photographs.
The Fishers had limited material to work with for America's early wars, while the narrative itself tends to be a bit choppy. "Food in the American Military" is most likely to appeal to the professional student of the military quartermaster business, but the general reader with military experience may also find it interesting. It is highly recommended to those audiences.
Top reviews from other countries
Es un libro americano y las dietas están ajustadas al gusto americano, con abundancia de hamburguesas y perritos calientes si ello es posible. Si no, se limitan a suministrar productos muy energéticos y concentrados ideados para el combate en primera linea. Desde luego, tampoco es igual la dieta de la guerra contra los indios, o su guerra civil, mucho menos sofisticadas que la de Vietnam o Irak. El punto decisivo en la concepción de estos productos para sobrevivir fueron las dos guerras mundiales, sobre todo la segunda. El avance desde entonces ha sido muy grande a lo que se ve.