World War Two
Published 24 Jan 2024How 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.
(more…)
January 25, 2024
Finnish Jews, Polish Special Forces, and MREs – WW2 – OOTF 32
Comments Off on Finnish Jews, Polish Special Forces, and MREs – WW2 – OOTF 32
December 5, 2023
QotD: British meals – the midday meal
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.)
Comments Off on QotD: British meals – the midday meal
November 17, 2023
Rationing In Britain
Imperial War Museums
Published 8 Jan 2010An 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
Comments Off on Rationing In Britain
August 21, 2023
Some good reasons why the Russo-Ukraine war is misunderstood in the West
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.
Comments Off on Some good reasons why the Russo-Ukraine war is misunderstood in the West
July 14, 2023
Bread rationing in the United States during WW2
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.
Comments Off on Bread rationing in the United States during WW2
June 10, 2023
Feeding a Greek Hoplite – Ancient Rations
Tasting History with Max Miller
Published 6 Jun 2023
(more…)
Comments Off on Feeding a Greek Hoplite – Ancient Rations
June 8, 2023
1954: The END of RATIONING
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.
Comments Off on 1954: The END of RATIONING
May 24, 2023
The Original PB&J from 1901
Tasting History with Max Miller
Published 23 May 2023
(more…)
Comments Off on The Original PB&J from 1901
December 26, 2022
2nd Canadian Infantry Brigade Christmas celebrations in Ortona, 1943
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
Comments Off on 2nd Canadian Infantry Brigade Christmas celebrations in Ortona, 1943
December 15, 2022
Christmas in the WWI Trenches – Xmas Rations
Tasting History with Max Miller
Published 13 Dec 2022
Comments Off on Christmas in the WWI Trenches – Xmas Rations
December 3, 2022
This Is What A British Sailor Ate In Nelson’s Royal Navy!
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.
(more…)
Comments Off on This Is What A British Sailor Ate In Nelson’s Royal Navy!
November 9, 2022
How-to Eat Like a Marine in the Field
Munchies
Published 11 Jul 2018Lieutenant Glenn-Roundtree shows us how to make his ideal MRE (Meal, Ready-to-Eat), which includes a beef ravioli taco and cherry blueberry cobbler.
(more…)
Comments Off on How-to Eat Like a Marine in the Field
October 30, 2022
“The Economist is the most over-rated publication in the English language”
I started reading The Economist when I was in college, and became a subscriber for nearly 20 years. Over the last few years, the tone of the articles shifted away from classical liberal toward communitarian or even full-blown socialist cheerleading, so I sadly ended my subscription and haven’t picked up a copy in at least 15 years. According to Ken Whyte in the SHuSH newsletter, things haven’t improved since I stopped paying attention:
The Economist recently said that book publishing in today’s economy resembles book publishing during the Second World War when “paper imports collapsed” and “publishers printed only sure-fire hits”.
The Economist is the most over-rated publication in the English language, especially by itself. I give it marks for its broad range of interests, ability to cover a lot of ground in relatively tight articles, and occasionally solid reporting, but if you’re going to boast incessantly about how smart you are …
… you’d better back it up. The Economist seldom does. It tends to glib, obvious, and sloppy. Most of its articles are written by anonymous b-level freelancers whose best stuff goes to outlets that afford bylines. Their work is edited to a stultifying homogeneity by a haughty grad student with a Financial Times subscription. Or so it reads.
This piece — “Books are Physically Changing Because of Inflation” — is a case in point. Paper imports to the UK were reduced during WW2 but they did not collapse. The problem for the book trade was rationing. The government restricted publishers to 60 percent of their pre-war paper volumes (later falling to 35 percent) and itself used far more tonnage for propaganda than the book industry normally required. Manpower shortages were another factor limiting the production of new titles.
Nor is it true that publishers released “only sure-fire hits”. While much of their paper allotment went to keeping hot-selling books in stock, many bets were placed on new titles and most of them paid. It was wartime and leisure activities were limited. “British publishers found that they could sell virtually any title,” writes Zoe Thomson in The Journal of Publishing Culture.
The article isn’t all bad. It reports that British book publishers are paying 70% more for paper than they were a year ago: “Supplies are erratic as well as expensive: paper mills have taken to switching off on days when electricity is too pricey. The card used in hardback covers has at times been all but unobtainable.”
To cope with the price increases, publishers are printing smaller books on cheaper paper and jamming more words onto the page. Writers are being asked to write shorter and are being held to their word limits.
That reflects the current state of the industry. It’s hardly news, though. SHuSH readers are probably sick of hearing me on rising paper and printing costs, and I’ve just been following what others have written. The cost of printing has more or less doubled since before COVID. Many smaller publishers are already releasing fewer and slimmer titles. If we are headed into a recession, the trend will continue.
Comments Off on “The Economist is the most over-rated publication in the English language”
September 7, 2022
Tamale Pie: What did WW2 Food Ration Stamps Look Like?
YesterKitchen
Published 3 Nov 2019I hope you enjoy this special trip back in food history!! WW2 brought food rationing to America and American housewives needed recipes to accommodate the scarcity. Never fear, warm, hearty dishes such as this were created to feed the nation. This Tamale Pie is classic war ration cooking and is just YUM!
(more…)
Comments Off on Tamale Pie: What did WW2 Food Ration Stamps Look Like?
June 4, 2022
Cheese propaganda, 1940 | Archive Film Favourites
Imperial War Museums
Published 14 May 2022With rationing introduced early in 1940 in Britain, this public information film was created to advocate the advantages of eating cheese over meat. The film explains not only the health benefits of cheese with some (unverified) experiments, but also its versatility in cooking, from grilled cheese to califlower cheese, “a meal in itself.” Film curator Matt Lee introduces us to this brilliant cheese propaganda.
You can watch the full Choose Cheese film on IWM’s Film Archive: https://film.iwmcollections.org.uk/re…
Subscribe to our channel for more films from the archives every Thursday!Browse the full IWM film collection and find out more about licencing this film or many others: https://bit.ly/iwmfilms
While our doors are temporarily closed, we still have millions of unforgettable stories to share with you. Your support is invaluable to help ensure we can share them with generations to come – please consider supporting Imperial War Museums today. Support us: https://www.iwm.org.uk/support-us/don…
Follow IWM on social media:
Twitter: https://twitter.com/I_W_M
Instagram: https://www.instagram.com/imperialwar…
Comments Off on Cheese propaganda, 1940 | Archive Film Favourites
