Food in the American Military

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.

John C. Fisher is the author of two historical books, numerous food related articles, and a column for Missouri Life Magazine. He lives in Kennett, Missouri.
Carol Fisher is a former teacher and lives in Kennett, Missouri.

John C. Fisher and Carol Fisher
Format: softcover (7 x 10)
Pages: 291
Bibliographic Info: 106 photos & illustrations, appendix, notes, bibliography, index
Copyright Date: 2011
pISBN: 978-0-7864-3417-6
eISBN: 978-0-7864-6173-8
Imprint: McFarland

Acknowledgments      vi

Introduction      1

1. Meals for the Revolutionary War      3

2. War of 1812 Food      21

3. Post–War of 1812 and Mexican War Military Subsistence            35

4. Civil War Bill of Fare      52

5. Army Food during the Westward Expansion      81

6. Military Food for a World Power      94

7. Military Subsistence “Over There”      115

8. Provisions for World War II      148

9. The Modern Military Menu      181

10. “…and then there was POW food”      222

Appendix: Military Recipes      243

Chapter Notes      251

Bibliography      263

Index      273

Winner, Walter Williams Award—Missouri Writers’ Guild
“impressive”—C&RL News; “well researched”—ARBA.