food during wars new

8/9/2019 Food During Wars New

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FOODDURINGWAR BY PAWANDEEPAHUJAC1035

Introduction

War by its definition means armed hostility caused due to several

factors, all affecting and leaving its prints on all the nations involved

disturbing there national and cultural heritage. In this academic piece of

work we will come across many examples plainly showing how a war

can severely disrupt economic and social life of the societies exposed to

it.

And i have paid focus on tracing the unequal impact of war on food and

food culture of the societies which have been used as a ground forwarfare and armed rivalry.

This piece of work has got two aspects to it, first being the food for the

troops and second being the food for the society. The food culture is

practiced at its very basic ust to meet the necessity of survival and the

food we are going to discuss includes no luxury.

All the data provided in this piece of work is a part of history and

historians agree to the facts mentioned and there are certain things that

have been excluded because of their explicit nature. And i do not insist

any one to switch to the cultures that were practiced during the wars as it

was because of the non availability of sources.


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CIVILWARANDFOOD

!eeding the troops was the responsibility of the commissary department,

and both the union and confederacy had one. The ob of this

organi"ation was to purchase food for the armies, store it until it could

be used, and then supply the soldiers. It was difficult to supply so many

men in so many places and the north had a greater advantage in their

commissary system was already established at the outbreak of the war,

while the confederacy struggled for many years to obtain food and then

get it to their armies. #hoices of what to give the troops were limited as

they did not have the conveniences to preserve food like we have today.

$eats were salted or smoked while other items such as fruits and

vegetables were dried or canned. They did not understand proper

nutrition so often there was a lack of certain foods necessary for good

health. %ach side did what they could to provide the basics for the

soldiers to survive. &ecause it was so difficult to store for any length of

time, the food soldiers received during the civil war was not very fancy

and they did not get a great variety of items.


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The daily allowance of food issued to soldiers was called rations.

%verything was given out uncooked so the soldiers were left up to their

own ingenuity to prepare their meals. 'mall groups would often gather

together to cook and share their rations and they called the group a

(mess(, referring to each other as (messmates(. )thers pridedthemselves in their individual taste and prepared their meals alone. If a

march was imminent, the men would cook everything at once and store

it in their haversack, a canvas bag made with a sling to hang over the

shoulder. *aversacks had a inner cloth bag that could be removed and

washed, though it did not prevent the bag from becoming a greasy, foul+

smelling container after several weeks of use. The soldiers diet was very

simple+ meat, coffee, sugar, and a dried biscuit called hardtack. )f all

the items soldiers received, it was this hard bread that they rememberedand oked about the most.

HARDTACK


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*ardtack was a biscuit made of flour with other simple ingredients,

and issued to union soldiers throughout the war. *ardtack crackers made

up a large portion of a soldiers daily ration. It was square or sometimes

rectangular in shape with small holes baked into it, similar to a large

soda cracker. -arge factories in the north baked hundreds of hardtackcrackers every day, packed them in wooden crates and shipped them out

by wagon or rail. If the hardtack was received soon after leaving the

factory, they were quite tasty and satisfying. sually, the hardtack did

not get to the soldiers until months after it had been made. &y that time,

they were very hard, so hard that soldiers called them (tooth duller( and

(sheet iron crackers(. 'ometimes they were infested with small bugs the

soldiers called weevils, so they referred to the hardtack as (worm

castles( because of the many holes bored through the crackers by thesepests. The wooden crates were stacked outside of tents and warehouses

until it was time to issue them. 'oldiers were usually allowed six to eight

crackers for a three+day ration. There were a number of ways to eat

them+ plain or prepared with other ration items. 'oldiers would crumble

them into coffee or soften them in water and fry the hardtack with some

bacon grease. )ne favorite soldier dish was salted pork fried with

hardtack crumbled into the mixture. 'oldiers called this (skillygallee(,

and it was a common and easily prepared meal.


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'ome of the other items that soldiers received were salt pork, fresh or

salted beef, coffee, sugar, salt, vinegar, dried fruit and dried vegetables.

If the meat was poorly preserved, the soldiers would refer to it as (salt

horse(. 'ometimes they would receive fresh vegetables such as carrots,

onions, turnips and potatoes. #onfederate soldiers did not have as muchvariety in their rations as union soldiers did. They usually received

bacon and corn meal, tea, sugar or molasses, and fresh vegetables when

they were available. While union soldiers had their (skillygallee(,

confederates had their own version of a quick dish on the march. &acon

was cooked in a frying pan with some water and corn meal added to

make a thick, brown gravy similar in consistency to oatmeal. The

soldiers called it (coosh( and though it does not sound too appeti"ing, it

was a filling meal and easy to fix.


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RATIONINGDURING!CONDWORLDWAR

The second world war saw the disappearance from the shops of all butthe necessities.

rationing of food and clothing was extensive. Issued in october /010, the

ration book became familiar to every citi"en during the war. The start of

rationing was postponed, owing it was said to a stop rationing!

#ampaign by the,the daily express, from november /010 until monday,

2th. 3anuary /045. 6ationing began on 2 anuary /045. %ach person was

allowed a specific amount of basic foods.

typical examples of the amounts allowed toeach person were7

$eat + between /s. 89p: and ;s. 8/5p: a head a

week

bacon + 4 o". 8//1 gm: to 2 o". 8;;< gm: a week

tea + ; o". 89< gm: to 4 o". 8//1 gm: a week

cheese = / o". 8;2 gm: to 2 o". 8;;< gm: aweek

sugar + 2 o". 8;;< gm: a week

)n /st december /04/ the ministry of food introduced the points

rationing scheme for items such as canned meat, fish and vegetables at

first. -ater items such as rice, canned fruit, condensed milk, breakfast

cereals, biscuits and cornflakes were added. %veryone was given />

points a month, later raised to twenty, to spend as wished at any shop

that had the items wanted.

there was an advertising song in a commercial film in /041 which went7


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Somebodys going to be sorry,

somebodys going to pay,

somebodys going to be sorry

they wasted my life away.

With a picture of a tablet of soap dissolving away down the sink because

it had been left in water.

a /;+o". 8145 gm: packet of soap powder was half a month?s ration@ one

could get only one egg every two months and powdered egg could be

bought on points. !ruit like bananas vanished altogether.

#lothes rationing on points began in une /04/ and a new kind of

clothing= utility clothing=was introduced, using cheap materials and

the minimum amount of cloth.

There were even points for furniture, although they were given only if

someone was newly married, or had been bombed out, or were having a

baby.

etrol was rationed so people stopped buying cars.

The things still rationed in /042, three years after the war, were7


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&acon and ham ; o". 89< gm: per person

a fortnight

#heese /B o". 841 gm: a week

&utterCmargarine < o". 8/02 gm: a week

#ooking fats ; o". 89< gm: a week

$eat /s. 89p: worth a week

'ugar 2 o". 8;;< gm: a week

Tea ; o". 89< gm: a week

#hocolates and

sweets

4 o". 8//1 gm: a week

%ggs Do fixed ration7 / egg for

each ration book when

available

-iquid milk 1 pints a week

reserves 4 o". 8//1 gm: a week

oints+rationed 4 points per week


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foods


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&read, soap, bananas, and potatoes were also rationed during this period.

In /09/ people could still buy only /5d. 84p: worth of meat each week.

Two new commodities were rationed after the war. &read was rationed

from /04> to /042 and potatoes for a year from /04


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#arrots and potatoes are easily grown in gardens and most people did

this to avoid going without. The ministry of food also told the public that

carrots would help you see in the dark, which of course is useful in the

blackoutsE

The rations of meat were hard on british cooks, who had to think of

inventive ways to present dull foods. The ministry of food tried to

encourage people to be more creative with their food to make it more

interesting. They commissioned a team of cooks to help with this and

also produced a radio show called,( the kitchen front,( this was a

godsend to many housewives across britain, of whom many were at their

wits end trying to stretch out the family ration over the week.

*ousewives were advised to make chutneys and pickles to make food

taste better. They were making chutneys out of everything from onions

to rosehips


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$any recipes were thought up and sent in to maga"ines and newspapers

to help fellow housewives feed their families. 'ome were more unusual

than others, for example potato and chocolate puddingE 'omeone also

wrote in the times that boiled sorrel 8a type of plant that grows in thewild: tasted of spinachE Anything like this will have been encouraged as

the government was keen to ensure nobody went hungry and that the

public made do with what they had.

&elow is a sample of a menu from a world war two kitchen. This would

feed a family of five for a week on 9 shillings and sixpence per head. As

you can see there is plenty to eatE*ow many of these meals would you eat at homeH


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'unday $onday Tuesday Wednesday Thursday !riday 'aturday

&reakfast

orridge,

friedpotatoes

and

bacon

scraps

orridge,

dripping

and toast

orridge,bread

marg.

And am

orridge,bubble and

squeak and

fried bread

orridge,beef

sausages

and fried

apple

orridge,

dripping

and toast

orridge,bread,

marg and

am

-unch

6abbit

pot roast,

parsnips,greens.

'teamed

apple and

prune

pudding

-entil

soup and

bread

&aked

potatoand

marg.

$ilk

pudding

&one andvegetable

soup with

bread

&read and

marg.#heese,

watercress

and milk

pudding

eas

pudding,

bread

and

marg.

$ince

and

haricotpudding,

potatoes,

greens,

piece o

fruit.

'upper

&read,marg.

3am,

potato

scones

&ubble

andsqueak,

bread

and

cheese,

beetroot

$inced

tripe,potatoes,

greens.

'tewed

fruit

!ish and

potato pie,haricot

beans,

bread and

am

&reast of

muttonstew,

potatoes,

vegetables,

am tart

-iverhot+pot,

greens,

am tart

&read andmarg.

#heese,

celery


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As you can see the meat is stretched out with potatoes and oatmeal, both

of which are very cheap to buy and filling, which was the main thing as

nobody wanted to go hungry.

&elow is a wartime recipe. It shows how inventive people had to be in

the kitchenE

$ock duck

495g red lentils

; large onions

/C; tsp sage

/C; tsp sweet herbs/55g rice or mashed potatoes

;9g fat

4 pints stock

brown sauce

Wash the lentils. $ince and fry the onions lightly, add the lentils and 4

pints of stock, bring to the boil and simmer until lentils are soft. Add the

potatoes or rice, sage and herbs and season well. 'hape as much like a

duck as you can manage and place on a greased baking sheet and bake ina hot oven until brown. &aste often. 'erve on a hot dish with brown

sauce poured round. The lentils will absorb the stock@ if they get too dry

add more stock.


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#ooking time ; hours, serves 4+> people.

Making most of the ingredients

A new food c!tre

The basic need of food for survival and shortage in the resources to meet

the demand of the society gave origin to a whole new food culture which

was based on the basic principle that are given below@

&'(i)u) uti*i+'tion o, r-.ourc-. '/'i*'0*-

This principle gave a whole new meaning to people to meet the scarcity

of resources, they started using the left over, and at that point of time

people started using wild edible plants and introduced a huge variety of

ingredients which were never earlier consumed or appreciated as a part

of meal.

overnment and several other organi"ation found this principle a

solution to the scarcity of food, soon they started promoting this practice

and adverti"ed in newspaper to make more people aware about it.

$any of their articles and advertisements suggested ways to cook food

and use leftover in a way to make sure that nothing edible goes for

waste.

The ministry of london issued many articles named as food facts in

times express.


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)ne of their article titled Jfood facts+ delicious dishes from left over

breadE? in this article they have suggested 1 ways to use the crust@

&ake crusts in the oven till dry and crisp, crush them in fine crumbs with

the rolling pin. se it to coat the food for frying.

se crust to thicken a thin soup, when soup is quite hot put in crust cut

into small pieces and boil up together. &eat with a fork, to blend with

soup.

'oak crust in cold water and leave till soft, squee"e very dry and return

to the basin, beat with fork to make a smooth mixture. seful for making

stuffings and puddings.

There is another article titled Jmaking most of the fish.? which talks

about the tips of cooking a fish and ways to serve it to make sure that the

fish taste good and the variety of finished product is increased with the

same limited amount of sources. And there are articles which talks about

saving fat as those days the supply of fat was at its lowest, so they

published many recipes in there articles which requires less fat and they

gave tips how to reuse fat.

There was an interesting article published close to christmas which wastitled Jfestive touches for christmas.? which goes on like Kthis isn?t going

to be an easy christmas, but it canbe cheerful one. Les, you canmake

icing without icing sugar. Les, you can still serve very luscious KcreamM.

Les you canstill give the children an attractive pastry sweet that uses

very less sugar.M They laid emphasis on using such containers which can

preserve and take care of the food for longer period of time.


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ACKAGING

ackaging for defence supplies has always remained a speciali"edactivity all over the world. Though defence employs the same materials,

equipment and methods as used in the case of normal commercial

packaging where consumer plays an important role, functional

6equirements under defence use are more specific and stringent than

those under commercial conditions. *ence, military packaging has

remained different, historically, due to the conditions of usage, modes of

transportation and storage. The package design and the nature ofmaterial required are governed by the degree of protection and shelf+life

requirements, which vary with types of products, environmental

conditions and mode of handling. Nefence forces operate under extreme

climatic conditions, such as very long term storage, multiple types of

handling and multiple means of transport including animal and man+

back transport. In civilian sector, the levels of handling, storage and

transportation under commercial conditions are normally known, and

therefore, the protection required is predictable. ackaging for defence

must be able to stand the rigorous transport and remain intact under

varying storage conditions for required shelf+life.


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The processed food usedCrequired by armed forces are dehydrated food,

semi+processed food and ready+to+eat processed food. ackaging of

these foods is discussed here.

D-dr't-d,ood

Nehydration is a traditional method for preservation of food in which the

residual moisture content of the food is lowered to a safe level to preventchemical and micro+biological spoilage. Nehydration is achieved by a

number of processes, ranging from simple hot air drying to highly

sophisticated foam + mat and free"e drying technologies. The packaging

requirements of the end products consequently vary according to the

type of technology employed.

Nehydrated products represent a concentrated biochemical system prone

to deterioration by many mechanisms. The limiting factors that affect

useful storage life of these products are temperature, moisture andoxygen, either acting independently or in combination. 'ince, high

humidity tends to affect crispness of these products, moisture absorption

should be prevented. &ased on the residual moisture content, dehydrated

products are grouped as7

/. -ow moisture content dehydrated products

;. $edium moisture content dehydrated products, and

1. *igh moisture content dehydrated products


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!irst category products have residual moisture content of /+1G with low

equilibrium relative humidity of /2+;5G. 'econd category products have

residual moisture content of 1+2G with equilibrium relative humidity of

;5+95G. *igh moisture content dehydrated products have higher

equilibrium relative humidity of >5+>9G. Nefence food supply includesproducts belonging to all the three categories.

As packaging has different faces, the requirements of packaging are

different for different types of food materials, to select the optimum

package for dehydrated products, it is required to know the critical

nature of dehydrated food products. The critical factors of dehydrated

food products are given in table /.

Table /

#ritical factors of dehydrated food products

!actors effect

'ensitive to moisture swell and shrinkage due to high and low moisture

6espectively causes spoilage

'ensitive to oxygen oxidation causes rancidity and odor

'ensitive to light causes darkness to the product and light accelerates

)xidative spoilage

'ensitive to aroma causes odor picking from packaging materials

!ragile prone to mechanical damage

'ensitive to insects high transmission of water vapour encourages thegrowth from the insects.

A package for dehydrated food must possess the following attributes7

#ompatibility is the key point to ascertain the food grade behaviour


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&etter quality can be achieved by a triple layer laminate of paperC/;O

aluminium foil. *owever, the cost of the multilayer material is much

higher.

'c'in o, ,r--+- dri-d roduct. 'nd /'cuu) 7 '.

'c'in

!ree"e dried products like pre+cooked mutton chunks have a fragile

structure and a very low moisture content of less than ;G. )ver and

above, these products are highly susceptible to lipid oxidation leading to

off+flavour and rancidity. These products, therefore, demand a very high

degree of protection against moisture absorption, oxygen andmechanical damage. It has been found that aluminium foil laminates

with foil thickness less than 15O are not suitable, as the number of pin+

holes increase with decrease in foil thickness. *ence, for free"e dried

products requiring inert gas or vacuum packaging, laminates having al

foil thickness of more than 15O are essential. !or inert gas packaging,

multi+layer plastic film materials with better barrier against the diffusion

of inert gases are required. ases like nitrogen and carbon dioxide are

flushed independently or in combination into package to control Cmodify the internal atmosphere. Therefore, generally materials like

polyester with low density polyethylene as sealant layer 8petCldpe: are

used to

6etain the inert gas inside the package so as to maintain the quality

throughout the storage life. The same is true for food with high fat

contents like whole milk powder and egg powder for which hermetically

sealed al foil laminates or tinplate containers are used.

R-tort roc-..-d ,ood.


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6etort processing is the most acceptable form of food preservation. It

represents a unique combination of package, process and product

technologies with potential, functional, quality and economic benefits.

6etort processed food or in+pack processed food are ready to eat food

products which require ust warming in a microwave ovenCwater bath atthe time of consumption. The retort pouch is the flexible laminated food

package that can withstand thermal 8retort: processing. It has the

advantage of combining shelf stability of canned food with texture and

nutritive value of fro"en food. !lexible retortable pouches are popular

&ecause of their light weight, thin geometrical profile and flexible

nature. The soldiers themselves, during combat operations, can easily

carry these packages.

C-r-'*.8 r'in.8 u*.-.7)i**-d roduct.

Nefence purchases considerable quantities of rice, pulses and milled

products like flour etc. These products are highly susceptible to insect

attack, which is also governed by their moisture content levels. In order

to minimise the chances of infestation, upper limit of 8maximum:

moisture content in these products is specified, which also prevents the

chances of fungal attack and formation of aflatoxins. $aximum

moisture content in milled products is specified at /;G while in pulses

and rice it is specified at //G and /1G respectively. These commodities

are packed in ute bags.

'c'in o, ,'t.8 oi*. 'nd ,'tt ,ood


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ackaging of fats and fatty products pose a variety of problems. In

addition to the fundamental requirement of adequate barrier against the

ingress of o2, the packaging materials must possess sufficient

mechanical properties, especially seal strength. 'ince free flowing oil is

likely to contaminate sealing surfaces, resulting in a poor quality of seal,it is essential that either the sealing surfaces are kept absolutely free

from any traces of oil, or coated with an ionomer, which ensures proper

sealing. ickle is one of the common items of food supply to defence

forces. Dormally, it is packed and marketed in glass bottles andCor blow

moulded plastic containers. *owever, the requirement of pickle for

ration is very meager. *ence, pickle has to be packed in flexible

packaging materials. The main problem associated with pickle

packaging is penetration of oil through sealed surfaces.

Ot-r roduct.

Ppeanut candy7 it is an energy intensive product, normally found in the

rations of armed forces. It is rich in proteins and carbohydrates and is

prone to moisture absorption, rancidity development and insect attack.

*ence, packaging material such as paperC/; O aluminium foilClow

density polyethylene is used for peanut candy to achieve the desirable

shelf+life of

'ix months.

P bread7 bread is issued to naval troops as a breakfast item. The main

constraint with bread is, the very short shelf+life due to mould attack. To

overcome this problem, a fungistatic wrapper has been developed, which

extends the shelf+life of bread to about ;5 days.


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Futur- n--d.

ackaging materials have extensively contributed to the preservation anddistribution in civil sector as well as for defence needs. To make the

combat systems for the armed forces more effective and efficient,

continous efforts are needed to make the packaging material lighter but

strudy, and to be unaffected by environmental deterioration. The move is

to replace heavy materials like metal with lighter materials like plastics

having comparable functional properties. lastics based packages such

as pouches, containers, trays, sacks etc. Are not only lighter in weight

but are also hygienic and rust proof and therefore are ideal materials for

packaging for the armed forces.


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'ummary


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$ethod%ffect on microbial growth

or survival

6efrigerationor-ow temperature to retardgrowth

!ree"ing

-ow temperature and

reduction of water activity

to prevent microbial

growth

Nrying, curingand conserving

6eduction in water activity

sufficient to delay or

prevent microbial growth

Qacuum and oxygen free modified atmosphere

packaging

-ow oxygen tension

inhibits strict aerobes and

delay growth of facultative

anaerobes

#arbon dioxide enriched modified atmosphere

packaging

'pecific inhibition of some

micro+organisms by

carbon dioxide

Addition of weak acids6eduction of theintracellular ph of micro+

organisms
http://en.wikipedia.org/wiki/Refrigerationhttp://en.wikipedia.org/wiki/Freezinghttp://en.wikipedia.org/wiki/Drying_(food)http://en.wikipedia.org/wiki/Curing_(food_preservation)http://en.wikipedia.org/wiki/Water_activityhttp://en.wikipedia.org/wiki/Vacuumhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Modified_atmospherehttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Aerobehttp://en.wikipedia.org/wiki/Anaerobic_organismhttp://en.wikipedia.org/wiki/Weak_acidhttp://en.wikipedia.org/wiki/PHhttp://en.wikipedia.org/wiki/Freezinghttp://en.wikipedia.org/wiki/Drying_(food)http://en.wikipedia.org/wiki/Curing_(food_preservation)http://en.wikipedia.org/wiki/Water_activityhttp://en.wikipedia.org/wiki/Vacuumhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Modified_atmospherehttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Aerobehttp://en.wikipedia.org/wiki/Anaerobic_organismhttp://en.wikipedia.org/wiki/Weak_acidhttp://en.wikipedia.org/wiki/PHhttp://en.wikipedia.org/wiki/Refrigeration


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-acticfermentation

6eduction of ph value in

situ by microbial action

and sometimes additional

inhibition by the lactic andacetic acidsformed and by

other microbial products.

8e.g. %thanol:

'ugarpreservation

#ooking in high sucrose

concentration creating too

high osmotic pressure for

most microbial survival.

%thanolpreservation

'teeping or cooking in

ethanol produces toxic

inhibition of microbes.

#an be combined with

sugar preservation

%mulsification

#ompartmentalisation andnutrient limitation within

the aqueous droplets in

water+in+oil emulsion

foods

Addition of preservatives such as nitrite or

sulphiteions

Inhibition of specific

groups of micro+organisms

asteuri"ation

Nelivery of heat sufficient

to inactivate target micro+

organisms to the desired

extent
http://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Fermentation_(food)http://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/w/index.php?title=Nutrient_limitation&action=edit&redlink=1http://en.wikipedia.org/wiki/Aqueoushttp://en.wikipedia.org/wiki/Nitritehttp://en.wikipedia.org/wiki/Sulphitehttp://en.wikipedia.org/wiki/Pasteurizationhttp://en.wikipedia.org/wiki/Heathttp://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Fermentation_(food)http://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/w/index.php?title=Nutrient_limitation&action=edit&redlink=1http://en.wikipedia.org/wiki/Aqueoushttp://en.wikipedia.org/wiki/Nitritehttp://en.wikipedia.org/wiki/Sulphitehttp://en.wikipedia.org/wiki/Pasteurizationhttp://en.wikipedia.org/wiki/Heat


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&-.. it


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a civilian mess kit, which

may serve from one person to a family of eight, is a collection of

common kitchen wares designed to be lightweight and easy to store.

'uch kits are typically constructed from aluminum, though enameled

steel is also common, and some items 8such as cutlery or plates: may be

made of plastic. Rits usually come with either folding handles or a

detachable handle which can be used with other cookware.

Rits vary in si"e depending on how many people they are designed to

serve and under what circumstances. A kit designed to serve a family

traveling to a camp site by vehicle includes items of about the same si"e

and weight as their domestic counterparts, but a kit for individual

backpacking trips is much more compact = the items are smaller,

lighter, and serve several purposes 8a pot lid might double as a pan or

skillet, for example:. Items for backpacking may also be constructed of

more expensive materials, such as titanium, to further save weight.


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$ess kits of almost any type may also include, or be complemented by,

sierra cups 8also known as sierra mugs:. These are compact drinking or

eating vessels, usually no more than four inches wide and two inches

deep. They are conical in shape, wider at the top, and typically

constructed of stamped aluminum or stainless steel, with a looped wirehandle. They may also be constructed of plastic, though this is less

common, as sierra cups may also be used directly over a heat source for

cooking. Their si"e varies remarkably little from manufacturer to

manufacturer. This, in combination with their conical shape, allows them

to be nested inside one another to save space.


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!ood not bombs is a loose+knit group of independent collectives, serving

free vegan and vegetarian food to others. !ood not bombs ideology is

that myriad corporate and government priorities are skewed to allow

hunger to persist in the midst of abundance. To demonstrate this 8and to

reduce costs:, a large amount of the food served by the group is surplus

food from grocery stores, bakeries and markets that would otherwise go

to waste. This group exhibits a form of franchise activism.


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!ood not bombs is an all volunteer global movement that shares free

vegetarian meals in protest to war and poverty. %ach chapter collects

surplus food that would otherwise go to waste from grocery stores,bakeries and markets, sometimes incorporating dumpster diving, then

prepares it into community meals which are served for free to anyone

who is hungry. The central beliefs of the group are7

If governments and corporations around the world spent as much time

and energy on feeding people as they do on war, no one would go

hungry.

There is enough food in the world to feed everyone, but so much of itgoes to waste needlessly, as a direct result of capitalism and militarism.

Qegan food is both healthy and nonviolent.


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Conc*u.ion

T- un-9u'* i)'ct o, ' :'r

The adverse effects of war are compounded in a democracy. War allows

government to take control of large swathes of the economy, control that

is only rarely relinquished afterwards. 'o that if a war begins with an

economically sound government, there is very little likelihood of it

ending with one, or regaining one for a considerable period afterwards.

War affects every economy in different manner based on the availability

of resources, for example if an economy or on shorter scale a society hasgot enough resources to meet the scarcity caused during a war then it

leads to the rationing and free distribution of basic amenities including

food by the government or the controlling organisation and when a

developing or an underdeveloped economy faces the scarcity of

resources during a war at that point of time the need to survive leads to

the substitution and the sacrifice of goodness and its replaced with lower

quality products.

All these impacts of war on the society started a new food culture by

itself, which can be said as Jmaking most of the ingredients available.?

which is based on the principle of maximum utili"ation of resources and

substantial growth.


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&ibliography

*ttp7CCwww.times express.com.london+archives

*ttp7CCwww.foodnotbombs.com.net

*ttp7CCwww.civil war.com.food.net

*ttp7CCwww.the kitchen front.com

*ttp7CCwww.thegreatconservatives.com+articles by martin hutchinson.

*ttp7CCwww.living archieve.com

*ttp7CCmilitaryfood.com

!ood processing technology + principles and practice

$odern food packaging, packaging requirements of food for defence,

food during wars new

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