Spuds, Spam and Eating for Victory

Spuds, Spam and Eating for Victory

4.11 - 1251 ratings - Source

The battle to keep the nation fed during the Second World War was waged by an army of workers on the land and the resourcefulness of the housewives on the Kitchen Front. The rationing of food, clothing and other substances played a big part in making sure that everyone had a fair share of whatever was available. In this fascinating book, Katherine Knight looks at how experiences of rationing varied between rich and poor, town and country, and how ingenuous cooks often made a meal from poor ingredients. Charting the developments of the rationing programme throughtout the war and afterwards, Spuds, Spam and Eating for Victory documents the use of substitutions for luxury ingredients not available, resulting in delicacies such as carrot jam and oatmeal sausages. The introduction of Spam in America in the forties led to this canned spiced pork and ham becoming an iconic symbol of the worse period of shortage in the twentieth century. Seventy years after the outbreak of the Second World War, this book listens to some of the people who were young during the conflict share their memories, both sad and funny, of what it was like to eat for Victory.5 Most information in this section is taken from the Food Standards Agency, Manual of Nutrition, 10th Edition. ... alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, proline, serine and tyrosine. ... 11 Derek J. Oddy, From Plain Fare to Fusion Food: British Diet from the 1890s to the 1990s.

Title:Spuds, Spam and Eating for Victory
Author:Katherine Knight
Publisher:The History Press - 2011-10-21


You Must CONTINUE and create a free account to access unlimited downloads & streaming