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Book Food Will Win the War: Minnesota Crops, Cooks, and Conservation during World War I

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Food Will Win the War: Minnesota Crops, Cooks, and Conservation during World War I

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    Available in PDF - DJVU Format | Food Will Win the War: Minnesota Crops, Cooks, and Conservation during World War I.pdf | Language: English
    Rae Katherine Eighmey(Author)

    Book details


Meatless Mondays, Wheatless Wednesdays, vegetable gardens and chickens in every empty lot. When the United States entered World War I, Minnesotans responded to appeals for personal sacrifice and changed the way they cooked and ate in order to conserve food for the boys “over there.” Baking with corn and rye, eating simple meals based on locally grown food, consuming fewer calories, and wasting nothing in the kitchen became civic acts. High-energy foods and calories unconsumed on the American home front could help the food-starved, war-torn American Allies eat another day and fight another battle.

Food historian Rae Katherine Eighmey engages readers with wide research and recipes drawn from rarely viewed letters, diaries, recipe books, newspaper accounts, government pamphlets, and public service fliers. She brings alive the unknown but unparalleled efforts to win the war made by ordinary “Citizen Soldiers”—farmers and city dwellers, lumberjacks and homemakers—who rolled up their sleeves to apply “can-do” ingenuity coupled with “must-do” drive. Their remarkable efforts transformed everyday life and set the stage for the United States’ postwar economic and political ascendance.

Rae Katherine Eighmey is a food historian who has written several historical recipe books and coauthored Potluck Paradise: Favorite Fare from Church and Community Cookbooks. An avid foodie, she tested all the recipes in this book for modern kitchens.

"...for those who have a sense of curiosity or are concerned about the crisis in conventional modern food, it [Food Will Win the War] also offers some intriguing insight into how a society can adapt to chanllenging conditions by doing more with less." --Gastronomica

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Book details

  • PDF | 272 pages
  • Rae Katherine Eighmey(Author)
  • Minnesota Historical Society Press; 1 edition (February 1, 2010)
  • English
  • 2
  • History

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Review Text

  • By Cynthia Clampitt on June 17, 2014

    Eighmey has done a good job of bringing to light an aspect of World War I that is not often considered -- and that is how we not only fed the folks at home but how we helped feed everyone in war-shattered Europe. Though, as the title states, it focuses on Minnesota contribution, because the effort was national and the impact was global, it really does stretch far beyond the state's borders. It also shows different aspects and settings for some historic characters who made tremendous contributions (including Herbert Hoover, who refused to take a salary when appointed head of the U.S. Food Administration, because he wanted to be a "volunteer among volunteers.")Effectively illustrated with photos and posters, the book evokes a sense of the era. And the recipes scattered throughout offer insight into what people were doing to save food. (But not all the recipes sound like hardship. Many look quite appetizing, such as the baked stuffed cucumbers, and the wheatless sugar-saving potato chocolate cake might be perfect for some of my gluten-free friends.)A charming, interesting, and well-researched book, and written in a style that made it a pleasure to read. So definitely recommended to any interested in this era.

  • By D. Keeney on May 30, 2010

    Rae Katherine Eighmey's latest and best book, Food Will Win the War, was a fascinating read. It took us back to the perils of the First World War and how homemakers responded to President Hoover and President Wilson's pleas for meatless meals, use of less sugar, and smaller portions. Sounds a lot like the message being delivered by nutritionists today!The book, centered on Minnesota, also has some great black and white photos, posters and recipes. Anyone who enjoys history will find this book entertaining and an unique way to approach a stressful time in the United States and especially the northern states.It was really tough, the guns and butter choice was probably more severe even than WWII. We have never faced the situation since, but it could be coming someday, who knows?Rae Eighmey is right on target to encourage use of locally grown foods, adopting preservation methods, and even having a chicken coop in the back yard where situations permit.This book is a great parallel to today. How little times change, when one is trying to do the right thing.


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