Quotulatiousness

April 7, 2024

Instructions for American Servicemen in Britain (1942)

Filed under: Books, Britain, History, Military, USA, WW2 — Tags: , , , , — Nicholas @ 03:00

Henry Getley on the US War Department publication Instructions for American Servicemen in Britain produced for incoming GIs on arrival in Britain from early in 1942:

[W]ith their troops pouring into this country from 1942 onwards to prepare for D-Day, officials at the US War Department did their best to make the culture clash as trouble-free as possible. One of their main efforts was issuing GIs with a seven-page foolscap leaflet called Instructions for American Servicemen in Britain.

It’s available in reprint as a booklet and makes fascinating reading, not least for its straightforward, jargon-free writing style and its overriding message – telling the Yanks to use “plain common horse sense” in their dealings with the British.

In parts, it now seems clumsy and condescending. But its purpose was praiseworthy – to try to get American troops to damp down the impression that they were overpaid, oversexed and over here. Many GIs qualified in all three aspects, of course, but you couldn’t blame the top brass for trying.

The leaflet paints a sympathetic (some would say patronising) picture for the incoming Americans of a Britain – “a small crowded island of forty-five million people” – that had been at war for three years, having initially stood alone against Hitler and braved the Blitz. Hence this “cradle of democracy” was now a “shop-worn and grimy” land of rationing, the blackout, shortages and austerity. But beneath the shabbiness, there was steel.

    The British are tough. Don’t be misled by the British tendency to be soft-spoken and polite. If need be, they can be plenty tough. The English language didn’t spread across the oceans and over the mountains and jungles and swamps of the world because these people were panty-waists.

There were helpful hints about cricket, football, darts, pounds, shillings and pence, warm beer and badly-made coffee. And because we are two nations divided by a common language, the Yanks were urged to listen to the BBC.

    In England the “upper crust” speak pretty much alike. You will hear the newscaster for the BBC (British Broadcasting Corporation). He is a good example, because he has been trained to talk with the “cultured” accent. He will drop the letter “r” (as people do in some sections of our own country) and will say “hyah” instead of “here”. He will use the broad “a”, pronouncing all the a’s in “banana” like the “a” in father.

    However funny you may think this is, you will be able to understand people who talk this way and they will be able to understand you. And you will soon get over thinking it’s funny. You will have more difficulty with some of the local accents. It may comfort you to know that a farmer or villager from Cornwall very often can’t understand a farmer or villager in Yorkshire or Lancashire.

The GIs were warned against bravado and bragging, being told that the British were reserved but not unfriendly. “They will welcome you as friends and allies, but remember that crossing the ocean doesn’t automatically make you a hero. There are housewives in aprons and youngsters in knee pants in Britain who have lived through more high explosives in air raids than many soldiers saw in first-class barrages during the last war.”

March 13, 2024

The History of the Chocolate Chip Cookie – Depression vs WW2

Filed under: Food, History, USA, WW2 — Tags: , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published Dec 5, 2023

WWII ration-friendly chocolate chip cookies made with shortening, honey, and maple syrup

City/Region: United States of America
Time Period: 1940s

During WWII, everyone in the US wanted to send chocolate chip cookies to the boys at the front. With wartime rationing in effect, we get a recipe that doesn’t use butter or sugar, but shortening, honey, and maple syrup instead.

The dough is much softer than the original version, and the cookies spread out a lot more as they bake. They bake up softer than the crunchy originals, with a light pillowy texture. They aren’t as sweet, but still have a really lovely flavor. It kind of reminds me of Raisin Bran, but with chocolate. All in all, I was pleasantly surprised.

Check out the episode to see a side-by-side comparison with the original recipe.
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February 18, 2024

QotD: British meals – sauces

Filed under: Britain, Food, History, Quotations, WW2 — Tags: , , , — Nicholas @ 01:00

Here also we may mention the special sauces which are so regularly served with each kind of roast meat as to be almost an integral part of the dish. Hot roast beef is almost invariably served with horseradish sauce, a very hot, rather sweet sauce made of grated horseradish, sugar, vinegar and cream. With roast pork goes apple sauce, which is made of apples stewed with sugar and beaten up into a froth. With mutton or lamb there usually goes mint sauce, which is made of chopped mint, sugar and vinegar. Mutton is frequently eaten with redcurrant jelly, which is also served with hare and with venison. A roast fowl is always accompanied by bread sauce, which is made of the crumb of white bread and milk flavoured with onions, and is always served hot. It will be seen that British sauces have the tendency to be sweet, and some of the pickles that are eaten with cold meat are almost as sweet as jam. The British are great eaters of pickles, partly because the predilection for large joints means that in a British household there is a good deal of cold meat to finish up. In using up scraps of food they are not so imaginative as the peoples of some other countries, and British stews and “made-up dishes” – rissoles and the like – are not particularly distinguished. There are, however, two or three kinds of pie or meat-pudding which are peculiar to Britain and are good enough to be worth mentioning. One is steak-and-kidney pudding, which is made of chopped beef-steak and sheep’s kidney, encased in suet crust and steamed in a basin. Another is toad-in-the-hole, which is made of sausage embedded in a batter of milk, flour and eggs basked in the oven. There is also the humble cottage pie, which is simply minced beef or mutton, flavoured with onions, covered with a layer of mashed potatoes and baked until the potatoes are a nice brown. And finally there is the famous Scottish haggis, in which liver, oatmeal, onions and other ingredients are minced up and cooked inside the stomach of a sheep.

George Orwell, “British Cookery”, 1946. (Originally commissioned by the British Council, but refused by them and later published in abbreviated form.)

January 25, 2024

Finnish Jews, Polish Special Forces, and MREs – WW2 – OOTF 32

Filed under: Britain, Europe, Food, Germany, History, Japan, Military, USA, WW2 — Tags: , , , , , — Nicholas @ 04:00

World War Two
Published 24 Jan 2024

How did Finland treat its Jews, and what did Finnish people know about the Holocaust? Who were the mysterious Polish Silent Unseen? And, what sort of rations did soldiers carry? Find out in this episode of Out of the Foxholes.
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December 5, 2023

QotD: British meals – the midday meal

Filed under: Britain, Food, History, Quotations, WW2 — Tags: , , — Nicholas @ 01:00

Before one can discuss the midday meal […] it is necessary to explain away the mysteries of “lunch”, “dinner” and “high tea”. The actual diet of the richer and poorer classes in Britain does not vary very greatly, but they use a different nomenclature and time their meals differently, because certain habits adopted from France during the past hundred years have not yet reached the great masses.

The richer classes have their midday meal at one-thirty in the afternoon and call it “luncheon”. At about half-past four in the afternoon they have a cup of tea and perhaps a piece of bread-and-butter or a slice of cake, which they call “afternoon tea” and they have their evening meal at half-past seven or eight, and call it “dinner”. The others, perhaps ninety percent of the population, have their midday meal somewhat earlier – usually about half-past twelve – and call it “dinner”. They have their main evening meal at about half-past six and call it “tea” and before going to bed they have a light snack – for instance cocoa and bread-and-jam – which they call “supper”. The distinction is regional as well as social. In the North of England, Scotland and Ireland many well-to-do people prefer to follow the working-class time scheme, partly because it fits in better with the working day, and partly, perhaps, from motives of conservation: for our ancestors of a century ago also had their meals at approximately these hours.

But though the name and the hour may differ, every British person’s idea of midday meal is approximately the same. We are not here concerned with the quasi-French meals that are served in hotels, but solely with British cookery, and therefore we can leave both soups and hors d’oeuvres out of account. Most British people are inclined to despise both, and do not care for them in the middle of the day. British soups are seldom good, and there is hardly a single one that is peculiar to the British Isles, while even the word “hors d’oeuvre” has no equivalent in the British language. The British midday meal consists essentially of meat, preferably roast meat, a heavy pudding, and cheese. And here one comes upon the central institution of British life, the “joint”: that is, a large piece of meat – round of beef or leg of pork or mutton – roasted whole with its potatoes round it, and preserving a flavour and a juiciness which meat cooked in smaller quantities never seems to attain.

Most characteristic of all is roast beef, and of all the cuts of beef, the sirloin is the best. It is always roasted lightly enough to be red in the middle: pork and mutton are roasted more thoroughly. Beef is carved in wafer-thin slices, mutton in thick slices. With beef there nearly always goes Yorkshire pudding, which is a sort of crisp pancake made of milk, flour and eggs and which is delicious when sodden with gravy. In some parts of the country suet pudding is eaten with roast beef instead of Yorkshire pudding. Sometimes instead of roasted fresh beef there is boiled salt beef, which is always eaten with suet dumplings and carrots or turnips.

[…]

In the second half of the midday meal we come upon one of the greatest glories of British cookery – its puddings. The number of these is so enormous that it would be impossible to give an exhaustive list, but, putting aside stewed fruits, British puddings can be classified under three main heads: suet puddings, pies and tarts, and milk puddings.

[…]

If the midday meal ends with cheese, that cheese will probably be foreign. Some of the cheeses native to Britain are very good, but they are not produced in large quantities and are mostly consumed locally. The best of them is Stilton, a cheese rather the same kind as Roquefort or Gorgonzola, but stronger-tasting and closer in the grain. Wensleydale, a similar but milder cheese, is also very good.

George Orwell, “British Cookery”, 1946. (Originally commissioned by the British Council, but refused by them and later published in abbreviated form.)

November 17, 2023

Rationing In Britain

Filed under: Britain, Food, History, WW2 — Tags: , , — Nicholas @ 02:00

Imperial War Museums
Published 8 Jan 2010

An American commentator looks at the effects of rationing on the people of England in 1944. The film presents a “typical” family of four (housewife, engine-driver husband, factory-working daughter, schoolboy son) to illustrate the basic rationing system, the workings of “point” systems and other restrictions, and the difficulties the average family faced when eating “on the ration”.

Explore IWM’s film collection: https://film.iwmcollections.org.uk

August 21, 2023

Some good reasons why the Russo-Ukraine war is misunderstood in the West

Filed under: Europe, Media, Military, Railways, Russia — Tags: , , , — Nicholas @ 05:00

A few days back, Bruce Gudmundsson outlined a few of the reasons the Western — particularly the English-language — reporting on the ongoing conflict between Russia and Ukraine gets it wrong:

Railways have played a significant role in warfare since at least the Crimean War.
Navvies working on the Grand Crimean Central Railway, 1854. From Thomas Brassey, Railway Builder (1969).

As I live within a bowshot of a railroad crossing, the screech of metal wheels on metal rails frequently reminds me of one of the many things that so many Anglophone commentators get wrong about the war in Ukraine. Coming from places afflicted with (hat tip to Arlo Guthrie [NR: I’d give the credit to Steve Goodman, personally]) “the disappearing railroad blues”, these writers find it hard to imagine the degree to which Russian soldiers exploit the ability of the iron horse to move vast numbers of hundred-pound artillery shells. This blindspot, in turn, causes them to place far too much importance on means of movement, such as ships and trucks, that play second fiddle in the logistical symphony that supplies Russian forces in the field.

Tales of soldiers stealing pickles from convenience stores spark thoughts of another mistake that English-speaking critics have made with respect to the Russian supply system. Wise generals, from Alexander the Great to Francisco Franco, have long deployed vast quantities of food along with their armies. Nonetheless, the enduring fondness of English-speaking soldiers for bully beef, tinned biscuits, and other meals-ready-to-eat sets them apart from most other fighting men, past or present. To put things another way, we should not have been surprised that, when organizing an invasion of one of the great food-producing countries of our planet, Russian logisticians preferred the dispatch of fuel and ammunition to the delivery of items that could have been found in every bodega along the line of march.

Anglophone analysts also drew the wrong conclusions from reports of the loss, in battle, of Russian general officers. Such casualties, they argued, stemmed from an absence of trust. That is, Russian generals were killed because, lacking confidence in the competence of colonels, captains, and corporals, they felt obliged to exercise close supervision over forces engaged in combat.

The participation of generals in firefights, however, need not reflect an absence of faith in the fidelity and abilities of subordinates. Indeed, the original gangsters of “trust tactics” often recommended that the general officers commanding formations lead from the front. I suspect, moreover, that Russian leaders also understood that seeing a general die a soldier’s death usually exercises a positive influence on the morale of his subordinates. (“Say what you will about old General Strelkov, but he never asked us to do anything he wasn’t willing to do himself.”)

Finally, few who made much of the battle deaths of Russian general officers seem to have been aware that the Russian forces that crossed into Ukraine on 24 February 2022 were organized in a way that provided them with an extraordinarily high proportion of fighting generals. That is, when a peacetime formation formed a battalion tactical group, the general in charge of that organization usually took command of the unit it spawned. Thus, rather than having one general for every four or five battalions, the Russian forces of the first few months of the “special military operation” had five or six flag-rank officers for every four or five battalions.

July 14, 2023

Bread rationing in the United States during WW2

Filed under: Bureaucracy, Economics, Food, Government, USA, WW2 — Tags: , , , , — Nicholas @ 03:00

I haven’t studied the numbers, but I strongly suspect that most US government food rationing during the war was effectively theatre to encourage more support of the war effort: except in a very few areas, the US was more than self-sufficient in most foodstuffs. At the Foundation for Economic Education, Lawrence W. Reed recounts one of the least effective government moves in food rationing:

According to an old joke from the socialist and frequently underfed Soviet Union, Stalin goes to a local wheat farm to see how things are going. “We have so many bags of wheat that, if piled on top of each other, they could reach God himself!” the farmer told Comrade Stalin.

“But God does not exist,” the dictator angrily replied. “Exactly!” said the farmer. “And neither does the wheat.” Nobody knows what happened to the farmer, but at least Stalin died in 1953.

Soviet socialism, with its forced collectivism and ubiquitous bread lines, gave wheat a bad name. Indeed, it was lousy at agriculture in general. As journalist Hedrick Smith (author of The Russians) and many other authorities noted at the time, small privately owned plots comprised just three percent of the land but produced anywhere from a quarter to a half of all produce. Collectivized agriculture was a joke.

America is not joke-free when it comes to wheat. We are a country in which sliced bread was both invented and banned, and a country in which growing wheat for your own consumption was ruled to be an act of “interstate commerce” that distant bureaucrats could regulate. No kidding.

On this anniversary — July 7 — of both the birth in 1880 of sliced bread’s inventor and of the day in 1928 that the first sliced bread from his machine was sold, it’s fitting to recall these long-forgotten historical facts.

The Iowa-born jeweler and inventor Otto Rohwedder turned 48 on the very day the first consumer bought the product of his new slicing machine. The bread was advertised as “the greatest forward step in the baking industry since bread was wrapped” and it quickly gave rise to the popular phrase, “the greatest thing since sliced bread.” Before 1928, American housewives cut many a finger by having to slice off every piece of bread from the loaves they baked or bought. Sliced bread was an instant sensation.

Rohwedder earned seven patents for his invention. The original is proudly displayed at the Smithsonian Institution in Washington, D.C. He likely made a lot more money from the bread slicing machine than he ever did as a jeweler. He died in 1960 at the age of 80.

Enter Claude Wickard, Secretary of Agriculture under Franklin Roosevelt from 1940 to 1945. On January 18, 1943, he banned the sale of sliced bread. Exactly why seems to be in dispute but the most likely rationale was to save wax paper and other resources for war production. He rescinded the ban two months later, explaining then that “the savings are not as much as we expected.”

I’m sure Hitler and Hirohito were relieved.

June 10, 2023

Feeding a Greek Hoplite – Ancient Rations

Filed under: Europe, Food, Greece, History — Tags: , , , , , , — Nicholas @ 04:00

Tasting History with Max Miller
Published 6 Jun 2023
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June 8, 2023

1954: The END of RATIONING

Filed under: Britain, Economics, Food, History, WW2 — Tags: , — Nicholas @ 02:00

BBC Archive
Published 5 Mar 2023

“The ration book has done its job. It’s been a long job. Indeed, children up to school-leaving age have never known life without the ration book.”

On the fourth of July, the rationing of meat in Britain came to an end, the final step in dismantling Britain’s whole wartime system of food distribution. After fourteen long years, Britons can at last tear up their ration books.

Richard Baker looks back at some of the key moments in the story of rationing and de-rationing.

Originally broadcast 5 July, 1954.

May 24, 2023

The Original PB&J from 1901

Filed under: Africa, Americas, Food, Health, History, USA, WW1, WW2 — Tags: , , , , , — Nicholas @ 04:00

Tasting History with Max Miller
Published 23 May 2023
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December 26, 2022

2nd Canadian Infantry Brigade Christmas celebrations in Ortona, 1943

Filed under: Cancon, History, Italy, Military, WW2 — Tags: , , , , — Nicholas @ 03:00

The folks at the World War Two channel on YouTube posted this to their community page on Christmas Day:

On Christmas Day, 25 December 1943, the 1st Canadian Infantry Division is still engaged in brutal urban combat against the 1. Fallschirmjäger-Division for control over the town of Ortona. But among the rubble of the “Italian Stalingrad”, soldiers of the Seaforth Highlanders of Canada, along with other units [of the 2nd Canadian Infantry Brigade], manage to keep the Christmas spirit alive.

Colonel S. W. Thomson will recount this most unusual Christmas celebration many years later:

    “I knew that we would be fully engaged with the enemy on Christmas day. However our most enterprising Quartermaster, Captain Bordon Cameron, was anxious to provide something special for the men at Christmas. Three companies were in the line with one in reserve, often the norm. We decided to feed the reserve company first and feed the remaining companies in relays. as one company finished it would go forward some 300 or 400 yards and relieve the next. Tables, linen, chinaware and candles were scrounged by the reserve company. The tables were set up in rows in our great church Santa Maria with four foot thick walls and my rear H.Q. What a picture, what an appropriate setting for a Christmas dinner on Dec. 25.

    “Soup, roast pork, vegetables and Christmas pudding along with a bottle of beer for each of the tattered, scruffy, war weary soldiers was served by HQ and B echelon staff. The Q.M. boys excelled themselves, the impossible had happened. There was a spirit of good-fellowship throughout the church. The signals officer Lieutenant Wilf Gildersleeve played the organ, and our much loved padre Roy Durford led the carol singing. Pipe Major Esson played his pipes several times during the meals drowning out the odd enemy shell burst outside.

    “Christmas in Ortona, the meal, yes, but the spirit of the occasion, the look on the faces of those exhausted, gutsy men on entering the church is with me to-day and will live forever.”

To all our followers, readers, and viewers: We wish you a Merry Christmas!

From: Canadian Military History, Vol. 2 (1993)
Picture: Canadian soldiers celebrate Christmas in Ortona, Italy
Source: Canadian Armed Forces

December 15, 2022

Christmas in the WWI Trenches – Xmas Rations

Filed under: Britain, Food, History, Military, WW1 — Tags: , , , , — Nicholas @ 04:00

Tasting History with Max Miller
Published 13 Dec 2022

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December 3, 2022

This Is What A British Sailor Ate In Nelson’s Royal Navy!

Filed under: Britain, Food, History, Military — Tags: , , — Nicholas @ 02:00

History Hit
Published 23 Oct 2021

‘This Is What A British Sailor Ate In Nelson’s Royal Navy!’

200 years ago, Britain’s Royal Navy was the most technologically advanced and supremely efficient force in the history of naval warfare.

But what was it like to live and work on board these ships? What did the men eat? How did the ships sail? What were the weapons they used?

In our latest documentary on History Hit TV, to commemorate the Battle of Trafalgar, Dan Snow explores what life would have been like for those whose served in the Nelson’s Navy.
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November 9, 2022

How-to Eat Like a Marine in the Field

Filed under: Food, Military, USA — Tags: , — Nicholas @ 02:00

Munchies
Published 11 Jul 2018

Lieutenant Glenn-Roundtree shows us how to make his ideal MRE (Meal, Ready-to-Eat), which includes a beef ravioli taco and cherry blueberry cobbler.
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