The Army Cook
Author | : United States. Army. Quartermaster Corps |
Publisher | : |
Total Pages | : 202 |
Release | : 1935 |
Genre | : Cooking for military personnel |
ISBN | : |
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Author | : United States. Army. Quartermaster Corps |
Publisher | : |
Total Pages | : 202 |
Release | : 1935 |
Genre | : Cooking for military personnel |
ISBN | : |
Author | : R. Sheppard |
Publisher | : Casemate Publishers |
Total Pages | : 247 |
Release | : 2017-05-19 |
Genre | : History |
ISBN | : 1612004717 |
This compendium of US Army cooking manuals features recipes, camp cooking tips, and more from the Revolutionary War to WWI. This collection of excerpts from US Army cooking manuals illustrates how America fed its troops from the late eighteenth century to the early twentieth, offering a glimpse of what daily life was like for those preparing and consuming the rations. With an introduction explaining the historical background, this is a fascinating and fun exploration of American army cooking, with a dash of inspiration for feeding your own army! Beginning with a manual from 1775, you will learn how the Continental Congress kept its Patriot forces fed. A manual from 1896 prepares Army cooks for any eventuality—whether in the garrison, in the field, or on the march—with instructions on everything from butchery and preserving meat to organizing food service and cleaning utensils. Along with classic American fare such as chowder, hash, and pancakes, it also includes recipes for Crimean kebabs, Turkish pilau, and tamales. In contrast, a 1916 manual offers a detailed consideration of nutrition and what must be one of the first calorie counters. Instructions are given on how to assemble a field range in a trench or on a train. Among the more unusual recipes are head cheese—meat stew made from scraps—and pickled pigsfeet. Later manuals produced during WWI include baking recipes for breads and cakes, as well as how to cook dehydrated products. “Culinary and military historians will equally find this a valuable resource.” —Booklist
Author | : United States. War Department |
Publisher | : |
Total Pages | : 468 |
Release | : 1946 |
Genre | : Cookery, Military |
ISBN | : |
Author | : Great Britain. Army School of Cookery |
Publisher | : |
Total Pages | : 108 |
Release | : 1910 |
Genre | : Cooking for military personnel |
ISBN | : |
Author | : United States War Dept |
Publisher | : Legare Street Press |
Total Pages | : 0 |
Release | : 2022-10-27 |
Genre | : |
ISBN | : 9781015936881 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : Anastacia Marx de Salcedo |
Publisher | : Penguin |
Total Pages | : 306 |
Release | : 2015-08-04 |
Genre | : Technology & Engineering |
ISBN | : 1591845971 |
Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
Author | : United States. Army. Quartermaster Corps |
Publisher | : |
Total Pages | : 196 |
Release | : 1935 |
Genre | : Cooking for military personnel |
ISBN | : |
Author | : Steven A. Cook |
Publisher | : JHU Press |
Total Pages | : 342 |
Release | : 2007-05-01 |
Genre | : Political Science |
ISBN | : 0801896061 |
Ruling But Not Governing highlights the critical role that the military plays in the stability of the Egyptian, Algerian, and, until recently, Turkish political systems. This in-depth study demonstrates that while the soldiers and materiel of Middle Eastern militaries form the obvious outer perimeter of regime protection, it is actually the less apparent, multilayered institutional legacies of military domination that play the decisive role in regime maintenance. Steven A. Cook uncovers the complex and nuanced character of the military’s interest in maintaining a facade of democracy. He explores how an authoritarian elite hijack seemingly democratic practices such as elections, multiparty politics, and a relatively freer press as part of a strategy to ensure the durability of authoritarian systems. Using Turkey’s recent reforms as a point of departure, the study also explores ways external political actors can improve the likelihood of political change in Egypt and Algeria. Ruling But Not Governing provides valuable insight into the political dynamics that perpetuate authoritarian regimes and offers novel ways to promote democratic change.
Author | : Erna Risch |
Publisher | : |
Total Pages | : 456 |
Release | : 1995 |
Genre | : World War, 1939-1945 |
ISBN | : |
Author | : Department of the Army |
Publisher | : Createspace Independent Publishing Platform |
Total Pages | : 72 |
Release | : 2012-07-24 |
Genre | : Reference |
ISBN | : 9781494803094 |
This regulation encompasses garrison, field, and subsistence supply operations. Specifically, this regulation comprises Army Staff and major Army command responsibilities and includes responsibilities for the Installation Management Command and subordinate regions. It also establishes policy for the adoption of an à la carte dining facility and for watercraft to provide subsistence when underway or in dock. Additionally, the regulation identifies DOD 7000.14–R as the source of meal rates for reimbursement purposes; delegates the approval authority for catered meals and host nation meals from Headquarters, Department of the Army to the Army commands; and authorizes the use of the Government purchase card for subsistence purchases when in the best interest of the Government. This regulation allows prime vendors as the source of garrison supply and pricing and provides garrison menu standards in accordance with The Surgeon General's nutrition standards for feeding military personnel. Also, included is guidance for the implementation of the U.S. Department of Agriculture Food Recovery Program.