Quotulatiousness

August 7, 2021

The Black Markets of World War Two – WW2 – On the Homefront 012

World War Two
Published 6 Aug 2021

With the scarce food supply brought about by war, many turn to the black market and its astronomic prices as supplements. It is a place for opportunists and patriotic protesters, but mainly it’s a means to survive.
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April 12, 2021

“War Communism” in the Soviet Union, 1917-1921

Filed under: Economics, History, Russia, WW1 — Tags: , , , , , — Nicholas @ 03:00

J.W. Rich outlines the economic and humanitarian disaster of Soviet “War Communism” that eventually forced Lenin to bring back some limited elements of capitalism to save the country:

In 1917, the Bolsheviks seized power in Moscow after the deposition of the democratic provisional government which had replaced the Tsar. However, the Bolsheviks’ hold on power was far from secure. There was little affection anywhere for the Tsar, but there was no agreement on what form of government should replace the monarchy. Bolshevism had been on the rise for years, but ideas of democracy and liberalism were gaining popularity as well. Shortly after the 1917 revolution, the Russian Civil War broke out between the Reds, the Bolsheviks, and the Whites, a coalition of anti-Bolsheviks that were generally democratic.

Through the course of the civil war, the Bolsheviks gained more power and control over increasingly large amounts of Russia. With this control, they began to implement their Marxist economic ideas into reality. On January 28, 1918, it was decreed that all factories should be directed by state-appointed managers. In effect, this amounted to a near-complete nationalization of industry. In one fell swoop, the vast majority of the production of Russia’s consumer goods was now under the purview and direction of the state.

On May 9, 1918, a grain monopoly was announced over grain production in the country. All grain harvested across the country was now the property of the state. This was extended even further when a general food levy was announced in January 1919. Any and all food was now the property of the state. In addition, local farm authorities were no longer allowed to set the levy based on harvest estimates. In essence, the state would take however much it wanted from the peasants without any concern if they had enough food to feed themselves and their families.

It was at this point that large-scale forced rationing was introduced. Money was made worthless overnight as ration cards were mandated to the entire population. No longer could you buy whatever you wished with the money you had. The goods allocated for you were predetermined on your ration card.

By late 1920, going into 1921, the Russian Civil War was all but over. The Whites had been soundly defeated by the Reds, giving the Bolsheviks control of nearly the entirety of the country. However, despite the victory in the Civil War, the economy at home was beginning to fall apart. Industrial production was at 20% of pre-war levels by 1920. As a result of this lagging production, there were few goods in the cities available. This resulted in a flight from the cities to the countryside. From 1918 to 1920, eight million people emigrated from the cities to the villages, where there was better hope of finding food or some goods. In Moscow and Petrograd, the population declined by 58.2%

The agricultural situation was not much better. Sheldon Richman records that from 1909-1913, gross agricultural output averaged 69 million tons. By 1921, it was just 31 million. From 1909-1913, sown area was over 224 million acres. In 1921, only 158 million acres were sown. This lack of food resulted in a mass loss of population. From 1917 to 1922, the entire population declined by 16 million, not counting immigration and deaths from the civil war.

War Communism was now fully implemented and the Marxist aspirations of Lenin and the Bolsheviks were now fulfilled. For the people that had to live under War Communism, however, the conditions had become intolerable. In February 1921, labor strikes began to emerge all over Russia. With the end of the civil war and living standards continuing to fall, resistance to the Bolsheviks began to spread throughout the country. Moscow was the first city to strike, with other large cities, such as Petrograd, following. The protestors demanded an end to War Communism and a restoration of private enterprise and civil liberties, such as the freedom of speech and assembly.

The protests escalated when the Kronstadt Naval Base mutinied against the government. Once a bastion of Bolshevik support and fervor, the sailors joined with the laborers in demanding reform and change. A force led by Trotsky was dispatched to deal with the mutiny, but Lenin knew that change was needed. The writing was on the wall for War Communism.

January 19, 2021

QotD: British foods

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

… it is worth listing the foodstuffs, natural or prepared, which are especially good in Britain and which any foreign visitor should make sure of sampling.

First of all, British apples, one or other variety of which is obtainable for about seven months of the year. Nearly all British fruits and vegetables have a good natural flavour, but the apples are outstanding. The best are those that ripen late, from September onwards, and one should not be put off by the feat that most British varieties are dull in colour and irregular in size. The best are the Cox’s Orange pippin, the Blenheim Orange, the Charles Hoss, the James Grieve and the Russet. These are all eaten raw. The Bramley Seedling is a superlative cooking apple.

Secondly, salt fish, especially kippers and Scottish haddocks. Thirdly, oysters – very large and good, though artificially expensive. Fourthly, biscuits, both sweetened and unsweetened, especially those that come from the four or five great firms whose names are a trademark. Fifthly, jams and jellies of all kinds. These are usually best when home-made, with the exception of strawberry jam, which is nearly always better as a manufactured product. Some varieties not often seen outside Britain are blackcurrant jelly, bramble jelly (made of blackberries) marrow jam with ginger, and damson cheese, an especially stiff kind of jelly which can be cut in slabs. In addition, no one who has not sampled Devonshire cream, Stilton cheese, crumpets, potato cakes, saffron buns, Dublin prawns, apple dumplings, pickled walnuts, steak-and-kidney pudding and, of course, roast sirloin of beef with Yorkshire pudding, roast potatoes and horseradish sauce, can be said to have given British cookery a fair trial.

The only alcoholic drinks which are native to Britain, and are all widely drunk, are beer, cider and whiskey. The cider is fairly good (that brewed in Herefordshire is the best), the beer very good. It is somewhat more alcoholic and very much bitterer then the beers of most other countries, all save the mildest and cheapest kinds being strongly flavoured with hop. Its flavour varies greatly from one part of the country to another. The whiskey exported from Britain is mostly Scottish, but the Irish kind, which is sweeter in taste and contains more rye, is also popular in Britain itself. One excellent liquor, sloe gin, is widely made in Britain, though not often exported. It is always better when home-made. It is of a beautiful purplish-red colour, and rather resembles cherry brandy, but is of a more delicate flavour.

Finally, a word in praise of British bread. In general it is close-grained, rather sweet-flavoured bread, which remains good for three or four days after being baked. It is seen at its best in the kind of double loaf. Rye bread and barley bread are hardly eaten in Britain, but the wholemeal wheat bread is extremely good. The great virtue of British bread is that it is baked in small batches, in a rather primitive way, and therefore is not at all standardised. The bread from one baker may be quite different from another down the street, and one can range about from shop to shop until one is suited. It is a good general rule that small, old-fashioned shops make the best-flavoured bread. Throughout a great deal of the North of England the women prefer to bake their bread for themselves.

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

December 26, 2020

QotD: British meals – fish, fowl, and vegetables

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

There are not many methods of cooking birds which are peculiar to Britain. The British regard as inedible many birds – for instance, thrushes, larks, sparrows, curlews, green plovers and various kinds of duck – which are valued in other countries. They are also inclined to despise rabbits, and rabbit-rearing for the table has never been extensively practiced in Britain. On the other hand they will eat young rooks, which are shot in May and baked in pies. They are especially attached to geese and turkeys, which (at normal times) are eaten in immense quantities at Christmas, always roasted whole, with chestnut stuffing in the case of turkeys, and sage and onion stuffing and apple sauce in the case of geese.

Fish in Britain is seldom well cooked. The sea all round Britain yields a variety of excellent fishes, but as a rule they are unimaginatively boiled or fried, and the art of seasoning them in the cooking is not understood. The fish fried in oil to which the British working classes are especially addicted is definitely nasty, and has been an enemy of home cookery, since it can be bought everywhere in the big towns, ready cooked and at low prices. Except for trout, salmon and eels, British people will not eat fresh-water fish. As for vegetables, it must be admitted that, potatoes apart, they seldom get the treatment they deserve. Thanks to the rain-soaked soil, British vegetables are nearly all of excellent flavour, but they are commonly spoiled in the cooking. Cabbage is simply boiled – a method which renders it almost uneatable – while cauliflowers, leeks and marrows are usually smothered in a tasteless white sauce which is probably the “one sauce” scornfully referred to by Voltaire. The British are not great eaters of salads, though they have grown somewhat fonder of raw vegetables during the war years, thanks to the educational campaigns of the Ministry of Food. Except for salads, vegetables are always eaten with the meat, not separately.

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

October 2, 2020

QotD: Price “gouging” in emergencies

Filed under: Business, Economics, Liberty, Quotations — Tags: , , , , — Nicholas @ 01:00

Consider price fixing on goods as necessary as water. During the Texas floods of last year, the price of water rose to heights of $99 per case, from the average of $5 per case. The cruelty of a store owner to do this during a time of emergency offends us all, but to people that think empathetically, it’s especially offensive. This was counterbalanced by Puerto Rico that had strict price controls on water.

In spite of the fact that per capita, there were more emergency responders sent to Puerto Rico and more funds sent to Puerto Rico than Texas, their problem persisted while the Texans very quickly received aid. The answer to the question why is: because of price fixing.

The free market, in seeing the price jump recognized the shortage of supply and responded quickly supplying Texans with an abundance of water cases because of the excessive profit margins – the increased supply eventually caused market competition and the price quickly dwindled to a more reasonable price.

Meanwhile, the market ignored Puerto Rico because the market was asked to ignore them by their own leaders through price fixing. Texans received water, quickly, and at reasonable prices, while Puerto Ricans didn’t.

If water is selling for $99/case, by the end of the day someone will have airlifted water into the region at $50/case, and the next morning water will be selling for $30/case. This will go on for a day or so, and the water crisis is quickly resolved. This was never permitted to happen in Puerto Rico.

Brandon Kirby, “Why Women Generally Aren’t Libertarian”, Being Libertarian, 2018-06-27.

August 6, 2020

Post WWII United Kingdom – Cold War Documentary

The Cold War
Published 11 Apr 2020

Our historical documentary series on the history of the Cold War continues with a video on the post-World War II situation in the United Kingdom

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#ColdWar #UK #WorldWar

April 24, 2020

Field Rations, Foreign Legion, and French Anti-Semitism – WW2 – OOTF 010

Filed under: Europe, France, Germany, History, Italy, Military, WW2 — Tags: , , , , — Nicholas @ 04:00

World War Two
Published 23 Apr 2020

What did soldiers eat on the frontlines? What happened to the French Foreign Legion? And how is the legacy of Alfred Dreyfus handled in the anti-semitic Vichy France? Find out in this exciting episode of Out of the Foxholes!

Submit your own question for Out of the Foxholes: https://community.timeghost.tv/c/Out-…

Join us on Patreon: https://www.patreon.com/TimeGhostHistory
Or join The TimeGhost Army directly at: https://timeghost.tv

Follow WW2 day by day on Instagram @World_war_two_realtime https://www.instagram.com/world_war_t…
Between 2 Wars: https://www.youtube.com/playlist?list…
Source list: http://bit.ly/WW2sources

Hosted by: Indy Neidell
Written by: Rune Væver Hartvig
Director: Astrid Deinhard
Producers: Astrid Deinhard and Spartacus Olsson
Executive Producers: Astrid Deinhard, Indy Neidell, Spartacus Olsson, Bodo Rittenauer
Creative Producer: Joram Appel
Post-Production Director: Wieke Kapteijns
Research by: Rune Væver Hartvig
Edited by: Mikołaj Cackowski
Sound design: Marek Kamiński
Map animations: Eastory (https://www.youtube.com/c/eastory)

Colorizations by:
Norman Stewart – https://oldtimesincolor.blogspot.com/

Sources:
Bundesarchiv
German soldiers eating (courtesy Josef Gierse)
Narodowe Archiwum Cyfrowe
IWM E 3799
From the Noun Project: Spam by Jay Adams, Biscuits by Xela Ub, can by Anniken & Andreas, Bread by Vallone Design, Jam by Vichanon Chaimsuk, honey by Marta Ambrosetti, Coffee by Larea, stew by Smalllike, Soup by Ben Davis

Soundtracks from the Epidemic Sound:
Trabant 33 – “When in Bavaria”
Rannar Sillard – “March Of The Brave 4”
Johannes Bornlof – “Deviation In Time”

Archive by Screenocean/Reuters https://www.screenocean.com.

A TimeGhost chronological documentary produced by OnLion Entertainment GmbH.

April 15, 2020

Girls Armed With Pitchforks – The Women’s Land Army – On the Homefront 002

Filed under: Britain, History, WW2 — Tags: , , , , — Nicholas @ 04:00

World War Two
Published 14 Apr 2020

Now that the labour-needs and the availability of manpower has changed due to the outbreak of World War Two, Women are required to join the workforce. They’re put to work in the Women’s Land Army.

Join us on Patreon: https://www.patreon.com/TimeGhostHistory
Or join The TimeGhost Army directly at: https://timeghost.tv

Follow WW2 day by day on Instagram @World_war_two_realtime https://www.instagram.com/world_war_t…
Between 2 Wars: https://www.youtube.com/playlist?list…
Source list: http://bit.ly/WW2sources

Hosted by: Anna Deinhard
Written by: Spartacus Olsson and Francis van Berkel
Produced and Directed by: Spartacus Olsson and Astrid Deinhard
Executive Producers: Bodo Rittenauer, Astrid Deinhard, Indy Neidell, Spartacus Olsson
Creative Producer: Joram Appel
Post-Production Director: Wieke Kapteijns
Research by: Tom Meaden
Edited by: Mikołaj Cackowski
Map animations: Eastory (https://www.youtube.com/c/eastory)

Colorizations by:
Dememorabilia – https://www.instagram.com/dememorabilia/
Julius Jääskeläinen – https://www.facebook.com/JJcolorization/

Sources:
IWM A 19891, Q 54607, Q 54601, Q 54602, D 8793, D 204, D 199, D 18050, D 8463, D 18062, D 20722, D 8833, D 2973, D 14123, D 115, D 11256, D 14090, D 8806, TR 911, D 21057, D 128, CH 4119, D 3324, TR 912, D 18057, IWM TR 1568, D 21958, D 8794, TR 913
Picture of Women’s Land Army memorial in Scotland, courtesy of IWM, Martin Briscoe (WMR-69248)
Library of Congress
Portrait of Hilda Gibson, taken 2008 at 10 Downing Street, courtesy BBC PM blog http://www.bbc.co.uk/blogs/pm/2008/07…

Soundtracks from the Epidemic Sound:
Johannes Bornlof – “Deviation In Time”
Wendel Scherer – “Defeated”
Johannes Bornlof – “Magnificent March 3”
Reynard Seidel – “Deflection”
Max Anson – “Ancient Saga”
Johannes Bornlof – “The Inspector 4”
Christian Andersen – “Quiet Contemplation”

Archive by Screenocean/Reuters https://www.screenocean.com.

A TimeGhost chronological documentary produced by OnLion Entertainment GmbH.

From the comments:

World War Two
22 minutes ago (edited)
This is the second instalment of our monthly ‘On the Homefront’ series and it’s about the Women’s Land Army. Now, with these series we’re planning to cover the events and cultural and social changes that occurred during World War Two, as well as the organisations and individuals that lived through them. As with the other specials, we want to cover all the homefronts, from all nations all across the world. If you have any good ideas for future episodes, please let us know in the comments!
Cheers and stay safe!
Joram

March 18, 2020

When You Run Out of Stuff to Hoard – Rationing 1940 – On the Homefront 001

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

World War Two
Published 17 Mar 2020

In this first episode of On the Homefront, Anna tells you about division of labour, food production and rationing in the early years of the war.

Join us on Patreon: https://www.patreon.com/TimeGhostHistory
Or join The TimeGhost Army directly at: https://timeghost.tv

Follow WW2 day by day on Instagram @World_war_two_realtime https://www.instagram.com/world_war_t…
Between 2 Wars: https://www.youtube.com/playlist?list…
Source list: http://bit.ly/WW2sources

Hosted by: Anna Deinhard
Written by: Spartacus Olsson
Produced and Directed by: Spartacus Olsson and Astrid Deinhard
Executive Producers: Bodo Rittenauer, Astrid Deinhard, Indy Neidell, Spartacus Olsson
Creative Producer: Joram Appel
Post-Production Director: Wieke Kapteijns
Research by: Spartacus Olsson
Edited by: Mikołaj Cackowski
Map animations: Eastory (https://www.youtube.com/c/eastory)

Sources:
IWM A 1699, A 7812, A 19891, D 6773, A 11856, A 11857, D 10565, D 9366, D 15530, D 10465, D 20087, D 20079, D 7958, D 2373, D 14667, D 7966
Taking blood pressure (SC 191775), National Museum of Health and Medicine https://www.flickr.com/photos/medical…
Picture of Elsie Widdowson and Robert McCance with their staff, courtesy of British Nutrition Foundation
Pie Chart by Ates Evren Aydinel from the Noun Project
Pie Diagram Half by Trevor Dsouza from the Noun Project
Farm by Symbolon from the Noun Project
Meat by chiccabubble from the Noun Project
Fish by Vectors Market from the Noun Project
butter by Nick Bluth from the Noun Project
potatoes by Vectors Point from the Noun Project
Vegetable by Eucalyp from the Noun Project
Poop by Jordan Díaz Andrés from the Noun Project
shelf by Zach Bogart from the Noun Project
Tea box by Tomas Knopp from the Noun Project
Jam by Vichanon Chaimsuk from the Noun Project
Biscuits by John Burraco from the Noun Project
Cheese by Erin Agnoli from the Noun Project
eggs by Oleksandr Panasovskyi from the Noun Project
butter by Imogen Oh from the Noun Project
can by Anniken & Andreas from the Noun Project

Soundtracks from the Epidemic Sound:
Gavin Luke – “Seasons of Change”
Johan Hynynen – “Dark Beginning”
Anthony Earls – “The Songs We Sing”
Fabien Tell – “Last Point of Safe Return”
Reynard Seidel – “Deflection”
Farell Wooten – “Blunt Object”
Johannes Bornlof – “The Inspector 4”
Howard Harper-Barnes – “Prescient”
Howard Harper-Barnes – “London”
Philip Ayers – “Under the Dome”

Archive by Screenocean/Reuters https://www.screenocean.com.

A TimeGhost chronological documentary produced by OnLion Entertainment GmbH.

From the comments:

World War Two
57 minutes ago (edited)
This is the first episode of On the Homefront. For those of you who haven’t watched our trailer or have seen the Between Two Wars episode on the Home Revolution, let me introduce you to Anna. She will be telling us all about the homefronts and the people on them in these monthly sub-series. Now, we know that this episode might seem to be playing on the Corona related hoarding that is going on, but this was already produced before any of that made the news. In any case, as many of you are sitting in your own homefronts, I hope this episode offers some relief and perspective. If you like it, do make sure to Join the TimeGhost Army to keep us running! You can do so at https://timeghost.tv or patreon.com/timeghosthistory
Cheers, Joram

December 23, 2019

QotD: British meals – puddings

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

Orwell’s press card portrait, 1943

Suet crust, which appears in innumerable combinations, and enters into savoury dishes as well as sweet ones, is simply ordinary pastry crust chopped beef suet substituted for the butter or lard. It can be baked, but more often is boiled in a cloth or steamed in a basin covered with a cloth. Far and away the best of all suet puddings is plum pudding, which is an extremely rich, elaborate and expensive dish, and is eaten by everyone in Britain at Christmas time, though not often at other times of the year. In simpler kinds of pudding the suet crust is sweetened with sugar and stuck full of figs, dates, currents or raisins, or it is flavoured with ginger or orange marmalade, or it is used as a casing for stewed apples or gooseberries, or it is rolled round successive layers of jam into a cylindrical shape which is called roly-poly pudding, or it is eaten in plain slices with treacle poured over it. One of the best forms of suet pudding is the boiled apple dumpling. The core is removed from a large apple, the cavity is filled up with brown sugar, and the apple is covered all over with a thin layer of suet crust, tied tightly into a cloth, and boiled.

British pastry is not outstandingly good, but there are certain fillings for pies and tarts which are excellent, and which are hardly to be found in other countries. Treacle tart is a delicious dish, and the large or small mince pies which are eaten especially at Christmas, but else fairly frequently at other times, are almost equally good. The mince-meat with which they are filled is a mixture of various kinds of dried fruits, chopped fine, mixed up with sugar and raw beef suet, and flavoured with brandy. Other favourite fillings are jams of various kinds, lemon curd – a preparation of lemon juice, yolk of egg and sugar – and stewed apples flavoured with lemon juice or cloves. An apple pie is often given an exceptionally fine flavour by including one quince among about half a dozen apples.

The other main category of puddings – milk puddings – is the kind of thing that one would prefer to pass over in silence, but it must be mentioned, since these dishes are, unfortunately, characteristic of Britain. They are preparations of rice, semolina, barley, sago or even macaroni, mixed with milk and sugar and baked in the oven. The one made with barley is somewhat less bad then the others: the one made with macaroni is intolerable to any civilised palate. As all of these puddings are easy to make, they tend to be a stand-by in cheap hotels, restaurants and apartment houses, and they are one of the chief reasons why British cookery has a bad name among foreign visitors.

There are, of course, XXX countless other sweet dishes, including the whole range of jellies, blancmanges, custards, soufflés, ice puddings, meringues and what-nots, which are much the same in all European counties. A few oddments which do not fit into any of the above categories are pancakes – British pancakes are thinner than those of most countries, and are always eaten with lemon juice, – batter pudding, which is made of much the same ingredients as Yorkshire pudding, but is steamed instead of being baked and is eaten with treacle, and baked apples. The apples are cored but not peeled, filled up with butter and sugar, and cooked in the oven: it is important that they should be served in the dish in which they are cooked With cooked fruit of any kind British people always eat cream, if they can get it. In the West of England a particularly delicious kind of clotted cream is made by slowly simmering large pens of milk and skimming off the cream as it comes to the surface.

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

December 10, 2019

QotD: British breakfast – “Not a snack but a serious meal”

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

First of all, then, breakfast. Ideally for nearly all British people, and in practice for most of them even now, this is not a snack but a serious meal. The hour at which people have their breakfast is of course governed by the time at which they go to work, but if they were free to choose, most people would like to have breakfast at nine o’clock. In principle the meal consists of three courses, one of which is a meat course. Traditionally it starts with porridge, which is made of coarse oatmeal, sodden and then boiled into a spongy mess: it is eaten always hot, with cold milk (better still, cream) poured over it, and sugar. Breakfast cereals, which are ready-cooked preparations of wheat or rice, taken cold with milk and sugar, are often eaten instead of porridge. After this comes either fish, usually salt fish, or meat in some form, or eggs in some form. The best and most characteristically British form of salt fish is the kipper, which is a herring split open and cured in wood-smoke until it is deep brown colour. Kippers are either grilled or fried. The usual breakfast meat dishes are either fried bacon, with or without fried eggs, grilled kidneys, fried pork sausages, or cold ham. British people favour a lean, mild type of bacon or ham, cured with sugar and nitre rather than with salt. At normal time it is not unusual to eat grilled beef steaks or mutton chops at breakfast, and there are still old-fashioned people who like to start the day with cold roast beef. In some parts of the country, for instance in East Anglia, it is usual to eat cheese at breakfast.

After the meat course comes bread, or more often toast, with butter and orange marmalade. It must be orange marmalade, though honey is a possible substitute. Other kinds of jam are seldom eaten at breakfast, and marmalade does not often appear at other times of [the] day. For the great bulk of British people, the invariable breakfast drink is tea. Coffee in Britain is almost always nasty, either in restaurants or in private houses; the majority of people, though they drink it fairly freely, are uninterested in it and do not know good coffee from bad. Of tea, on the other hand, they are extremely critical, and everyone has his favourite brand and his pet theory as to how it should be made. Tea is always drunk with milk, and it is usual to brew it very strong, about one spoonful of dry tea leaves being allowed for each cup. Most people prefer Indian to Chinese tea, and they like to put sugar in it. Here, however, one comes upon a class distinction, or more exactly a cultural distinction. Virtually all British working-people put sugar in their tea, and indeed will not drink tea without it. Unsweetened tea is an upper-class or middle-class habit, and even in those classes it tends to be associated with a Europeanised palate. If one made a list of the people in Britain who prefer wine to beer, one would probably find that it included most of the people who prefer tea without sugar.

After this solid breakfast – and even now, in a time of rationing, it is usual to eat a fairly large bulk of food, chiefly bread, at breakfast – it is natural that the midday meal should be somewhat lighter than it is in many other countries.

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

November 9, 2019

QotD: British Cookery

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

When Voltaire made his often-quoted statement that the country of Britain has “a hundred religions and only one sauce”, he was saying something which was untrue and which is equally untrue today, but which might still be echoed in good faith by a foreign visitor who made only a brief stay and drew his impressions from hotels and restaurants. For the first thing to be noticed about British cookery is that it is best studied in private houses, and more particularly in the homes of the middle-class and working-class masses who have not become Europeanised in their tastes. Cheap restaurants in Britain are almost invariably bad, while in expensive restaurants the cookery is almost always French, or imitation French. In the kind of food eaten, and even in the hours at which meals are taken and the names by which they are called, there is a definite cultural division between the upper-class minority and the big mass who have preserved the habits of their ancestors.

Generalising further, one may say that the characteristic British diet is a simple, rather heavy, perhaps slightly barbarous diet, drawing much of its virtue from the excellence of the local materials, and with its main emphasis on sugar and animal fats. It is the diet of a wet northern country where butter is plentiful and vegetable oils are scarce, where hot drinks are acceptable at most hours of the day, and where all the spices and some of the stronger-tasting herbs are exotic products. Garlic, for instance, is unknown in British cookery proper: on the other hand mint, which is completely neglected in some European countries, figures largely. In general, British people prefer sweet things to spicy things, and they combine sugar with meat in a way that is seldom seen elsewhere.

Finally, it must be remembered that in talking about “British cookery” one is referring to the characteristic native diet of the British Isles and not necessarily to the food that the average British citizen eats at this moment. Quite apart from the economic difference between the various blocks of the population, there is the stringent food rationing which has now been in operation for six years. In talking of British cookery, therefore, one is talking of the past or the future – of dishes that the British people now see somewhat rarely, but which they would gladly eat if they had the chance, and which they did eat fairly frequently up to 1939.

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

July 10, 2019

QotD: Price controls

Filed under: Economics, Government, Quotations — Tags: , , , , — Nicholas @ 01:00

Price controls – both price ceilings and price floors – reduce the quantities of price-controlled goods and services that consumers actually get. Forcing the money price of a good or service down with a government-imposed price ceiling reduces the amount of this good or service that consumers actually get by reducing the quantity supplied (from what that quantity would be were the money price not forced downward). Forcing the money price of a good or service up with a government-imposed price floor reduces the amount of this good or service that consumers actually get by reducing the quantity demanded (from what that quantity would be were the money price not forced upward). In both cases, the government intervention reduces economic output.

Minimum wages, statutory prohibitions on so-called “price gouging,” and other price controls reflect irrational mysticism. These controls are all premised on the notion that by forcibly changing the nominal reported value of a good or service – that is, by forcibly changing the name of the value – the real value of the good or service will change to correspond to the dictated name. It’s a notion no less batty than is the belief, say, that the New York Times can actually change the number of people killed in a terrorist attack by changing the name of the number. Yet who believes that if, say, 18 people are killed in a terrorist attack that the number of dead people will miraculously be reduced by three if the New York Times reports that “15 people were killed in a terrorist attack”? The answer, of course, is no one. Indeed, anyone who would suppose that reality is changed simply when newspaper reports of it are changed is recognized as being too far detached from reality to take seriously.

Those who support price controls are just as detached from reality. The market-determined price of a good or service is as accurate a report as is possible of the value of each unit of a good or service. This value will not move up or down simply if the government orders it to move up or down.

[…]

None of this matters to proponents of price controls. Such proponents are satisfied with the fact that the names of the values of good or services are changed in ways that please the eye and ear of the economically illiterate. If it is now possible to say that the highest name of the value of a gallon of gasoline is $1.00, then these proponents are content to believe that the real value is indeed $1.00. If it is now possible to say that the lowest name of the value of an hour of low-skilled labor is $7.25, then these proponents are content to believe that the real value is indeed $7.25.

It’s a foolish superstition. It is, however, a superstition that is very widespread, especially among those who today fancy themselves to be immune to superstitions.

Don Boudreaux, “Quotation of the Day…”, Café Hayek, 2017-06-19.

May 18, 2019

6 Wartime Foods | British Pathé

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

British Pathé
Published on 20 Sep 2016

BON APPETIT – FOOD MONTH ON BRITISH PATHÉ (SEPTEMBER 2016): 6 Wartime Foods.

War and postwar changed the perception of foods that we now may consider as ordinary and basic. Here is a list of 6 Wartime Foods.

Check the newsreels used to make this video here: https://www.youtube.com/playlist?list…

Music:
The Show Must Be Go (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/b…

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May 7, 2019

Arthur Chrenkoff relates his own economic “a-ha!” moment

Filed under: Australia, Economics, Europe, Italy — Tags: , , , , — Nicholas @ 03:00

He says he’s never had a religious or spiritual revelation, but he did have one that was pure economics:

By way of background, you have to remember that I grew up under declining communism. As someone has once wryly remarked, in a planned economy everything is planned except for the economy. In Poland of my childhood and early teenage years virtually everyone was employed by the state and so virtually all the income was derived from the state, except, of course, for the rampant black market. Shops were few and generally poorly stocked. Some goods were unobtainable, others required queuing and a lot of luck (or connections) to get, and either way most were of inferior quality to that in the West. Even if you have managed to save enough money, you had to get onto a waiting list to acquire an apartment, car, or household goods. The wait could take decades. Life’s necessities were more widely available but quite haphazard in their distribution. During the crisis years of the 1980s, most food items required ration cards. People literally had to scheme and plot to get their hands on toilet paper. Sure, the Eastern European socialism for most part managed to provide everyone with a bare minimum of subsistence so that no one starved anymore, but beyond that the economic system was shambles, never managing to produce the sufficient quantity and quality of what people needed and wanted. We all knew that the West, by comparison, was a kingdom of plenty, thanks the workings of that scary capitalism, but as a kid I wouldn’t be able to explain to you how, by contracts to our socialism, it somehow managed to produce in abundance all those cars, toys and oranges and bananas. We were told by the authorities that it was all a sham, built on exploitation of workers and resulting in widespread poverty. But we knew enough to know that everything is relative. When the Jaruzelski regime in the early 80s trumpeted in the government-run media (there were no other legal ones) its charity initiative to send sleeping bags to the homeless of New York, an anonymous wag somehow managed to place and ad in one of the papers “Will swap a two bedroom apartment in Warsaw for a sleeping bag in New York”.

I was 15 when I left, unbeknownst to me two years before the fall of the Wall, and spent 16 months in Italy before finally arriving to start a new life in Australia. For a kid from Eastern Europe, Italy was a revelation; I didn’t know enough about anything then to realise that the country we thought was a paradise has always in reality been somewhat of a hot mess. Australia at the end of the decade of wide-ranging economic reforms, which really opened the country to the world and unleashed its creative potential, was even more of contrast to the drabness, shortages and absurdity of the “real socialism” I grew up under.

The story of my economic experience is very brief: one day, not long after settling in Australia, I was in a car, being driven somewhat off the beaten path, through what can be described as a light industrial area. Then, all of a sudden, among all the rather anonymous sheds and buildings I saw a large, free standing store. I can’t remember its name but I remember it was selling carpets. And that’s all. I grew up with few shops around, which, no doubt in part because European cities tend to be a lot more condensed, occupied the same space as the living. But here, here was a whole store, a very large store that specialised in one product only – floor coverings – and it was, relatively speaking, sitting in the middle of nowhere. That it was in business, that it somehow managed to operate, indicated to me that people, many people, actually drove over here, from some distances away, for no other purpose than just to buy one thing – a carpet. So strange. So peculiar. This was my revelation, my economic epiphany in a back seat: this whole capitalist system must truly be incredibly complex and magnificent – and superior to all the alternatives – if it means a shop like this can thrive selling one particular type of product to people who don’t live anywhere near it.

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