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Food in the American Military: A History Paperback – December 1, 2010

4.6 4.6 out of 5 stars 29 ratings

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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.


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Editorial Reviews

Review

“impressive”―C&RL News; “well researched”―ARBA.

From the Inside Flap

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.

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
  • Customer Reviews:
    4.6 4.6 out of 5 stars 29 ratings

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Customer reviews

4.6 out of 5 stars
4.6 out of 5
29 global ratings

Top reviews from the United States

Reviewed in the United States on November 30, 2017
I admit that I am both intuitively and logically aware that as a food service worker/employee connected with a university that I am actually outside the target audience for this kindlebook that is Food In The American Military; A History by John C. Fisher and Carol Fisher. I am guessing that this kindlebook may be targeted either for a person currently taking some cooking classes andor a chef andor cook currently affiliated with a cafeteria either in the private sector, U.S. federal government sector andor military sector (such as a military base like Andrews Airforce base in Maryland andor the Norfolk Virginia Naval base) etc. The following is some of the information included on why I sense some of the written groups I just included are among the target audience of this kindlebook that is Food In The American Military; A History by John C. Fisher and Carol Fisher; the first chapter involving meals for the revolutionary war with references to diets involving meat and bread, a picture of salt pork affiliated with the Yorktown Victory Center, ration for for the U.S. Navy around 1818 such as one of the days menus for instance Friday that included 4 ounces cheese 14 ounces bread 2 ounces butter 1 half pint rice, 1 half pint molasses 1 half pint spirit, supply depots and transportation of supplies involving food during the U.S. Civil War, the Salvation Army arriving in Europe in August 1917 to establish canteens serving such items as doughnuts and coffee plus much more in this kindlebook.
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Reviewed in the United States on March 7, 2021
Lots of info with enough pictures.
Easy to read and understand.
Connects the history in a seamless way.
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Reviewed in the United States on January 9, 2012
If it is true that armies march on their stomachs, then "Food in the American Military" helps fill a gap in the current historiography. John and Carol Fisher offer an interesting look at how the United States government has fed its servicemen and women over the past two hundred-plus years of conflict.

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.
4 people found this helpful
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Reviewed in the United States on October 19, 2014
What a fine book, well researched and prepared. Very easy to read and a must read for anyone curious about how the military has been feed for the last 230 years.
2 people found this helpful
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Reviewed in the United States on December 1, 2015
A very detailed and thorough accounting of US military rations from the earliest days to present. I was very pleased with it.
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Reviewed in the United States on March 15, 2017
Good read just for the sake of a good read about food military style. Wish more details about some eras could have been covered.

Top reviews from other countries

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Carlos Vazquez Quintana
4.0 out of 5 stars Un rancho muy mejorado
Reviewed in Spain on August 5, 2015
Reconozco que tengo un gusto grande por este tipo de libros que parece a nadie interesan. Sin embargo, la comida y el modo de empaquetarla y prepararla para la guerra en un país avanzado es muy interesante, porque entre otras cosas, ahí se ha estudiado la dieta de mantenimiento real exhaustivamente, bastante mejor que en las revistas del corazón, y porque en realidad, hoy, en la vida civil, comemos muchos derivados (sopas de sobre, conservas y demás) que vieron su aparición gracias al estudio para soldados, incluidos los astronautas, exploradores, etc.
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.