{"id":48204,"date":"2019-06-05T02:00:17","date_gmt":"2019-06-05T06:00:17","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=48204"},"modified":"2019-06-04T08:54:12","modified_gmt":"2019-06-04T12:54:12","slug":"wwii-field-kitchen-overview","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2019\/06\/05\/wwii-field-kitchen-overview\/","title":{"rendered":"WWII Field Kitchen Overview"},"content":{"rendered":"<p align=\"center\"><iframe loading=\"lazy\" width=\"853\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/IEt4rrtEN_k\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<blockquote><p><strong>Tri-State Living History Association<\/strong><br \/>\n<strong>Published on 15 Dec 2018<\/strong><\/p>\n<p>The GI Field Kitchen during WWII was part of the Company HQ, designed to serve 150-180 men. They intended to serve 2 hot meals per day: Breakfast &#038; Supper, with Dinner (Lunch) as a combat ration. They were equipped with stoves, water heaters and mermite cans to deliver the hot food to the troops.  <\/p>\n<p>While sound in theory, often times in reality the kitchens had to make do with less equipment and were forced to adapt to the situations in which they were forced to operate. Despite this, mess staff did their best to keep the fighting man&#8217;s body and morale fed.  <\/p>\n<p>Filmed at Rockford WWII Days 2018<\/p>\n<p>Special thanks to Nick Yi Photography: <a href=\"https:\/\/www.nickyi.com\/\" rel=\"noopener\" target=\"_blank\">https:\/\/www.nickyi.com\/<\/a><\/p>\n<p>Website: <a href=\"https:\/\/www.tslha.org\/\" rel=\"noopener\" target=\"_blank\">https:\/\/www.tslha.org\/<\/a><\/p>\n<p>Print Sources:<\/p>\n<p>TM 10-405 (Apr 24, 1942) &#8211; <a href=\"https:\/\/archive.org\/details\/1942TM10-405\/page\/n4\" rel=\"noopener\" target=\"_blank\">The Army Cook<\/a><\/p>\n<p>TM 10-406 (Nov 22, 1943) &#8211; <a href=\"https:\/\/archive.org\/details\/TM10-406\" rel=\"noopener\" target=\"_blank\">Cooking Dehydrated Foods<\/a><\/p>\n<p>TM 10-400 (Nov, 1944) &#8211; Stoves, Ranges, Ovens, and Cooking Outfits<\/p>\n<p>TM 10-701 (Dec, 1945) &#8211; Range, Field M-1937<\/p>\n<p>T\/O 7-17 (Sept 1, 1942): <a href=\"http:\/\/www.hardscrabblefarm.com\/ww2\/\" rel=\"noopener\" target=\"_blank\">http:\/\/www.hardscrabblefarm.com\/ww2\/<\/a><\/p>\n<p>Footage Sources: <\/p>\n<p><em>The Battle of San Pietro<\/em> &#8211; John Huston (1945)<\/p>\n<p>TF 10-1237 &#8211; Rations in the Combat Zone Part 1 &#8211; Fighting Food<\/p>\n<p>TF 10-1215 &#8211; Rations in the Combat Zone Part 2 &#8211; Unit Messing<\/p>\n<p>TF 10-2454 &#8211; Unit Messing in the Field<\/p>\n<p>TF 10-1202 &#8211; Baking in the Field Part 1 &#8211; The M1942 Field Baking Unit <\/p>\n<p>MISC 1282 &#8211; Quartermaster Activities in the European Theater <\/p>\n<p>Picture Sources: 185th Field Artillery, 34th ID from the H. Smith collection: <a href=\"http:\/\/34thinfantry.com\/photos.html\" rel=\"noopener\" target=\"_blank\">http:\/\/34thinfantry.com\/photos.html<\/a><\/p><\/blockquote>\n<p><a href=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2019\/06\/Screenshot_2019-06-05-WWII-Field-Kitchen-Overview.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2019\/06\/Screenshot_2019-06-05-WWII-Field-Kitchen-Overview-480x270.png\" alt=\"\" width=\"480\" height=\"270\" class=\"aligncenter size-medium wp-image-48710\" srcset=\"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2019\/06\/Screenshot_2019-06-05-WWII-Field-Kitchen-Overview-480x270.png 480w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2019\/06\/Screenshot_2019-06-05-WWII-Field-Kitchen-Overview-150x84.png 150w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2019\/06\/Screenshot_2019-06-05-WWII-Field-Kitchen-Overview-768x432.png 768w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2019\/06\/Screenshot_2019-06-05-WWII-Field-Kitchen-Overview-853x480.png 853w, https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2019\/06\/Screenshot_2019-06-05-WWII-Field-Kitchen-Overview.png 930w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tri-State Living History Association Published on 15 Dec 2018 The GI Field Kitchen during WWII was part of the Company HQ, designed to serve 150-180 men. They intended to serve 2 hot meals per day: Breakfast &#038; Supper, with Dinner (Lunch) as a combat ration. They were equipped with stoves, water heaters and mermite cans [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":35193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[74,7,5,13,230],"tags":[31,1066],"class_list":["post-48204","post","type-post","status-publish","format-standard","hentry","category-food","category-history","category-military","category-usa","category-ww2","tag-army","tag-logistics"],"jetpack_featured_media_url":"https:\/\/quotulatiousness.ca\/blog\/wp-content\/uploads\/2016\/06\/favicon.png","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-cxu","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/48204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=48204"}],"version-history":[{"count":3,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/48204\/revisions"}],"predecessor-version":[{"id":48711,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/48204\/revisions\/48711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media\/35193"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=48204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=48204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=48204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}