From Boiled Beef to Chicken Tikka: 500 Years of Feeding the British Army
Nov 2014 · Frontline Books
Ebook
224
Pages
family_home
Eligible
info
reportRatings and reviews aren’t verified Learn More
About this ebook
Including recipes, this book “takes a different look at military history but one every bit as relevant as any blood and guts campaign study” (Britain at War).
Janet Macdonald, author of the acclaimed Feeding Nelson’s Navy, now turns her attention to food in the British Army over the past two centuries. Napoleon’s remark “an army marches on its stomach” has become an over-used cliché. It is a simple statement and undoubtedly true, but like many such simple statements, the actuality of what fills that stomach and how it is provided is far more complex.
The more you think about this subject, the more questions come to you. What did the British soldier eat, and how was it cooked? Did it provide a proper diet or were there health problems from vitamin and other deficiencies? Did all ranks eat the same way? Who organised the whole thing? Here then, are the answers to those questions, with some insights into the personalities who made a difference—the unsung heroes of the British military machine.
“A compelling new history of British Army food from the 17th century to the present day.” —Index Magazine
Janet Macdonald, author of the acclaimed Feeding Nelson’s Navy, now turns her attention to food in the British Army over the past two centuries. Napoleon’s remark “an army marches on its stomach” has become an over-used cliché. It is a simple statement and undoubtedly true, but like many such simple statements, the actuality of what fills that stomach and how it is provided is far more complex.
The more you think about this subject, the more questions come to you. What did the British soldier eat, and how was it cooked? Did it provide a proper diet or were there health problems from vitamin and other deficiencies? Did all ranks eat the same way? Who organised the whole thing? Here then, are the answers to those questions, with some insights into the personalities who made a difference—the unsung heroes of the British military machine.
“A compelling new history of British Army food from the 17th century to the present day.” —Index Magazine
About the author
Janet Macdonald has published books on numerous subjects. Her first book on naval history was Feeding Nelson’s Navy: The True Story of Food at Sea in the Georgian Era; her second, the British Navy’s Victualling Board, 1793–1815: Management Competence and Incompetence. She took her MA in Maritime History at the Greenwich Maritime Institute, London, and her PhD at King’s College London, where she was awarded a Laughton Scholarship. Her thesis was on the administration of naval victualling. Her most recent books are From Boiled Beef to Chicken Tikka: 500 Years of Feeding the British Army, Sir John Moore: The Making of a Controversial Hero, Horses in the British Army 1750–1850 and Supplying the British Army in the First World War.
Rate this ebook
Tell us what you think.
Reading information
Smartphones and tablets
Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.
Laptops and computers
You can listen to audiobooks purchased on Google Play using your computer's web browser.
eReaders and other devices
To read on e-ink devices like Kobo eReaders, you'll need to download a file and transfer it to your device. Follow the detailed Help Center instructions to transfer the files to supported eReaders.
