Foods that Will Win the War
Author | : Charles Houston Goudiss |
Publisher | : |
Total Pages | : 136 |
Release | : 1918 |
Genre | : Cookery, American |
ISBN | : |
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Author | : Charles Houston Goudiss |
Publisher | : |
Total Pages | : 136 |
Release | : 1918 |
Genre | : Cookery, American |
ISBN | : |
Author | : Rae Katherine Eighmey |
Publisher | : Minnesota Historical Society |
Total Pages | : 276 |
Release | : 2010 |
Genre | : Cooking |
ISBN | : 9780873517188 |
Meatless Mondays, Wheatless Wednesdays, vegetable gardens and chickens in every empty lot. When the United States entered World War I, Minnesotans responded to appeals for personal sacrifice and changed the way they cooked and ate in order to conserve food for the boys "over there." Baking with corn and rye, eating simple meals based on locally grown food, consuming fewer calories, and wasting nothing in the kitchen became civic acts. High-energy foods and calories unconsumed on the American home front could help the food-starved, war-torn American Allies eat another day and fight another battle. Food historian Rae Katherine Eighmey engages readers with wide research and recipes drawn from rarely viewed letters, diaries, recipe books, newspaper accounts, government pamphlets, and public service fliers. She brings alive the unknown but unparalleled efforts to win the war made by ordinary "Citizen Soldiers"--farmers and city dwellers, lumberjacks and homemakers--who rolled up their sleeves to apply "can-do" ingenuity coupled with "must-do" drive. Their remarkable efforts transformed everyday life and set the stage for the United States' postwar economic and political ascendance. Rae Katherine Eighmey is a food historian who has written several historical recipe books and coauthored Potluck Paradise: Favorite Fare from Church and Community Cookbooks. An avid foodie, she tested all the recipes in this book for modern kitchens.
Author | : Ian Mosby |
Publisher | : UBC Press |
Total Pages | : 285 |
Release | : 2014-05-21 |
Genre | : Social Science |
ISBN | : 0774827645 |
During WWII, as Canada struggled to provide its allies with food, nutritionists warned that malnutrition could derail the war effort. Posters admonished women and children to “Eat Right, Feel Right” because “Canada Needs You Strong” while cookbooks helped housewives become “housoldiers” through food rationing, menu substitutions, and household production. Food Will Win the War explores the symbolic and material transformations that food and eating underwent during the war and the profound social, political, and cultural changes that took place in the 1940s. Through official food guides and policies, the state took unprecedented steps into the kitchens of the nation, transforming the way women cooked, what their families ate, and how people thought about food. Canadians, in turn, rallied around food and nutrition to articulate new visions of citizenship for their postwar future.
Author | : Charles Houston Goudiss |
Publisher | : Read Books Ltd |
Total Pages | : 182 |
Release | : 2016-03-10 |
Genre | : History |
ISBN | : 1473367492 |
This early work by Charles Houston Goudiss and Alberta Moorhouse Goudiss was originally published in 1918 and we are now republishing it as part of our WWI Centenary Series. 'Foods That Will Win the War and How to Cook Them' is an excellent work on a variety of meals and food stuffs that help to reduce wastage during wartime. 'Food will win the war, and the nation whose food resources are best conserved will be the victor. This is the truth that our government is trying to drive home to every man, woman and child in America. We have always been happy in the fact that ours was the richest nation in the world, possessing unlimited supplies of food, fuel, energy and ability; but rich as these resources are they will not meet the present food shortage unless every family and every individual enthusiastically co-operates in the national saving campaign as outlined by the United States Food Administration.' 'The regulations prescribed for this saving campaign are simple and easy of application. Our government does not ask us to give up three square meals a day-nor even one. All it asks is that we substitute as far as possible corn and other cereals for wheat, reduce a little our meat consumption and save sugar and fats by careful utilization of these products.' This book is part of the World War One Centenary series; creating, collating and reprinting new and old works of poetry, fiction, autobiography and analysis. The series forms a commemorative tribute to mark the passing of one of the world's bloodiest wars, offering new perspectives on this tragic yet fascinating period of human history. Each publication also includes brand new introductory essays and a timeline to help the reader place the work in its historical context.
Author | : |
Publisher | : Imperial War Museums |
Total Pages | : 0 |
Release | : 2016 |
Genre | : Cooking, British |
ISBN | : 9781904897460 |
When World War II began, Britain had an immediate crisis on its hands: its ability to import food drastically curtailed, the island would very quickly have to find ways both to produce more and use less. For that latter task, the kitchen was the headquarters, and this little book presents the battle plan. Drawn from scattered sources in the archives of the Imperial War Museums and presented here in a charming gift book, the recipes of Victory is in the Kitchen helped guide British cooks as they coped with unprecedented scarcity and restrictions. Rustling up creative dishes out of meager rations, the recipes gathered here include scrap bread pudding, potato pastry, and sheep's heart pie, as well as adapted English standbys like Lancashire hot pot, Queen's Pudding, and crumpets. Interwoven with the recipes are colorful reproductions of inspirational wartime posters, while an introduction sets the historical context. The resulting package is the perfect gift for any cook, a reminder of a time when ration books and recipes had to be made to work together.
Author | : C. Houston Goudiss |
Publisher | : |
Total Pages | : 260 |
Release | : 2015-05-11 |
Genre | : |
ISBN | : 9781512139037 |
DON'T WASTE IT An authentic World War 1 cookbook. "To provide adequate supplies for the coming year is of absolutely vital importance to the conduct of the war, and without a very conscientious elimination of waste and very strict economy in our food consumption, we cannot hope to fulfill this primary duty." -Woodrow Wilson "Of our men we ask their lives; Of ourselves, a little less food." Food will win the war, and the nation whose food resources are best conserved will be the victor. This is the truth that our government is trying to drive home to every man, woman and child in America. We have always been happy in the fact that ours was the richest nation in the world, possessing unlimited supplies of food, fuel, energy and ability; but rich as these resources are they will not meet the present food shortage unless every family and every individual enthusiastically co-operates in the national saving campaign as outlined by the United States Food Administration. The regulations prescribed for this saving campaign are simple and easy of application. Our government does not ask us to give up three square meals a day-nor even one. All it asks is that we substitute as far as possible corn and other cereals for wheat, reduce a little our meat consumption and save sugar and fats by careful utilization of these products. There are few housekeepers who are not eager to help in this saving campaign, and there are few indeed who do not feel the need of conserving family resources. But just how is sometimes a difficult task. This book is planned to solve the housekeeper's problem. It shows how to substitute cereals and other grains for wheat, how to cut down the meat bill by the use of meat extension and meat substitute dishes which supply equivalent nutrition at much less cost; it shows the use of syrup and other products that save sugar, and it explains how to utilize all kinds of fats. It contains 47 recipes for the making of war breads; 64 recipes on low-cost meat dishes and meat substitutes; 54 recipes for sugarless desserts; menus for meatless and wheat-less days, methods of purchasing-in all some two hundred ways of meeting present food conditions at minimum cost and without the sacrifice of nutrition.
Author | : Goudiss and Goudiss |
Publisher | : CreateSpace |
Total Pages | : 102 |
Release | : 2014-02-20 |
Genre | : Cooking |
ISBN | : 9781495997259 |
All the recipes in this book have been prepared and used in The School of Modern Cookery conducted by The Forecast Magazine and have been endorsed by the U.S. Food Administration. They have been worked out under the direction of Grace E. Frysinger, graduate in Domestic Science of Drexel Institute, of Philadelphia, and the University of Chicago. Miss Frysinger, who has had nine years' experience as a teacher of Domestic Science, has earnestly used her skill to make these recipes practical for home use, and at the same time accurate and scientific.
Author | : Alberta Moorhouse Goudiss |
Publisher | : Createspace Independent Publishing Platform |
Total Pages | : 154 |
Release | : 2018-08-13 |
Genre | : |
ISBN | : 9781724826275 |
Foods That Will Win the War and How to Cook Them (1918) By Alberta Moorhouse Goudiss Though it contains nearly 250 frugally delicious, food conserving recipes, FOODS THAT WILL WIN THE WAR AND HOW TO COOK THEM is far more than a mere cookbook. At once educational and deeply inspiring, this World War One classic reveals the terrible human cost of wasting food, the power that lies in the hands of every family to make a real difference during times of world food crisis (such as we face today), and the practical steps even the humblest cook or family food budgeter can take to ensure the long-term food security of his or her own family, of our nation, and of the world all families share. Illustrated with vintage WWI era United States Food Administration food conservation posters (which are reproduced in full color in the Amazon Kindle version of the book), FOODS THAT WILL WIN THE WAR AND HOW TO COOK THEM provides as much satisfaction to the eye as it is does to the conscience and the palate. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Author | : Janel Obenchain |
Publisher | : CRC Press |
Total Pages | : 524 |
Release | : 2015-08-26 |
Genre | : Medical |
ISBN | : 1439880255 |
Access to safe, adequate, and nutritionally balanced food is a cornerstone of public health. Food Policy: Looking Forward from the Past examines the influences of grassroots movements, the government, and industry on the US food systems. The authors explore the intersection of food and nutrition and how policy influences this overlap. They illumina