Wars cannot be fought and sustained without food and this unique collection explores the impact of war on food production, allocation and consumption in Europe in the Twentieth Century. A comparative perspective which incorporates belligerent, occupied and neutral countries provides new insights into the relationship between food and war. The analysis ranges from military provisioning and systems of food rationing to civilians' survival strategies and the role of war in stimulating innovation and modernization.
Preface, Alain Drouard; Introduction, Ina Zweiniger-Bargielowska; Part I Soldiers and Their Food: Food
provisioning in the German army of the First World War, Peter Lummel; British army provisioning on the
Western Front, 1914-1918, Rachel Duffett; Fighting a Kosher war: German Jews and Kashrut in the First
World War, Steven Schouten. Part II Home Front :the Citizens Adapt: Food provisioning on the German
home front, 1914-1918, Hans-Jürgen Teuteberg; Bread from wood: natural food substitutes in the Czech
lands during the First World War, Martin Franc; Hunger and misery: the influence of the First World War on
the diet of Slovenian civilians, Maja Godina Golija; The Spanish Civil War and its aftermath: eating strategies
and social change, Alicia Guidonet Riera; Alimentary and pellagra psychoses in besieged Leningrad, Pavel
Vasilyev. Part III Home Front: the State Intervenes: Fair shares? The limits of food policy in Britain during the
Second World War, Ina Zweiniger-Bargielowska; Communal feeding in wartime: British restaurants, 1940-
1947, Peter J. Atkins; Rationing and politics: the French Academy of Medicine and food shortages during the
German occupation and the Vichy regime, Isabelle von Bueltzingsloewen; Réalités cruelles: state controls
and the black market for food in occupied France, Kenneth Mouré; Nutrition education in times of food
shortages and hunger: war and occupation in the Netherlands, 1939-1945, Adel P. den Hartog. Part IV War,
Modernization and Innovation: Mikkel Hindhede and the science and rhetoric of food rationing in Denmark,
1917-1918, Svend Skafte Overgaard; The modernization of the Icelandic diet and the impact of war, 1914-
1945, Gudmundur Jónsson and Örn D. Jónsson; Horsemeat in France: a food item that appeared during the
War of 1870 and disappeared after the Second World War, Alain Drouard; The innovative power of war: the
army, food sciences and the food industry in Germany in the 20th century, Ulrike Thoms; Conclusion, Rachel
Duffett; Index.
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