Recipes for Victory (Paperback)
Elizabeth Baird
Sold by Grand Eagle Retail, Bensenville, IL, U.S.A.
AbeBooks Seller since 12 October 2005
New - Soft cover
Condition: New
Ships within U.S.A.
Quantity: 1 available
Add to basketSold by Grand Eagle Retail, Bensenville, IL, U.S.A.
AbeBooks Seller since 12 October 2005
Condition: New
Quantity: 1 available
Add to basketPaperback. Recipes for Victory combines history and cooking as it presents domestic and military recipes (and their modern-day equivalents) used during the Great War -- in the trenches, behind the lines, and on the home front. Profusely illustrated with historical drawings and photographs, the text explores the role of the army cook, what soldiers ate in and behind the trenches, the war time efforts on the home front, the role of alcohol, the importance of food packages from home, and the problems of surplus. The text also explores the Children's Potato War Plot Fund, the Vacant Land Cultivation act, and the importance of home gardens. Three elucidating essays by Wayne Reeves, Chief Curator, Museum and Heritage Services, City of Toronto; Kevin Hebib, Program Development Officer, Fort York National Historic Site, and David Webb, Ontario Region Military Curator (ret), Parks Canada, provide fascinating details about the role of food in war. "Recipes for Victory takes us back to Great War kitchens by using well-tested authentic recipes from personal notebooks of a young military cook and from the government issue military cooking manual. At the same time back on the home front, Canadians were adapting their eating habits to save food for the war effort."-- Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Seller Inventory # 9781770503236
Recipes for Victory combines history and cooking as it presents domestic and military recipes (and their modern-day equivalents) used during the Great War -- in the trenches, behind the lines, and on the home front.
Profusely illustrated with historical drawings and photographs, the text explores the role of the army cook, what soldiers ate in and behind the trenches, the war time efforts on the home front, the role of alcohol, the importance of food packages from home, and the problems of surplus. The text also explores the Children's Potato War Plot Fund, the Vacant Land Cultivation act, and the importance of home gardens. Three elucidating essays by Wayne Reeves, Chief Curator, Museum and Heritage Services, City of Toronto; Kevin Hebib, Program Development Officer, Fort York National Historic Site, and David Webb, Ontario Region Military Curator (ret), Parks Canada, provide fascinating details about the role of food in war.
Elizabeth Baird has been shaping Canada's culinary history for many decades. She has written many, many cookbooks, had a long-running weekly column in the Toronto Star, and was the Food Editor of Canadian Living for many years. Currently she writes for the Toronto Sun, in addition to being a volunteer historic cook at Fort York.
Bridget Wranich is a culinary historian and expert on late 18th and 19th century cooking in Canada.
The Volunteer Historic Cooks at Fort York are dedicated food enthusiasts who meet regularly to research, test, and prepare recipes for cooking classes, demonstrations, ceremonies and special events.
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