Food Guide for War Service at Home

by Katharine Blunt

This early work by Katharine Blunt was originally published in 1918 and we are now republishing it as part of our WWI Centenary Series. 'Food Guide for War Service at Home' is a fantastic work on the suggested uses of foodstuffs in America during the First World War. In Herbert Hoover's preface to this work he writes: 'For the purpose of diffusing this information this little book has been prepared under the direction of the Food Administration. By following the suggestions for food conservation herein contained every one can render his country an important war service. I am sure that all will be glad to do this.' This book is part of the World War One Centenary series; creating, collating and reprinting new and old works of poetry, fiction, autobiography and analysis. The series forms a commemorative tribute to mark the passing of one of the world's bloodiest wars, offering new perspectives on this tragic yet fascinating period of human history. Each publication also includes brand new introductory essays and a timeline to help the reader place the work in its historical context.

Genres: History

134 pages, Paperback

First published January 1, 1918

Reviews

[Sotiris Makrygiannis]

From a historical point of view this book worth to read. Is basically instructions on how to maintain a "healthy" diet and rich in calories during the war. What foods can be used, what ingredients are available, etc. Basically, for a Greek, they are describing a Mediterranean diet and was laughing out loud about the Goat Cheese value (Feta). An observation, the current Corn, Syrop, Beacon mania in USA can be traced on the guidelines given during WW2.

[Amy]

Essentially an overview of the policies enacted by the US government that allowed the US to send tons and tons of food (wheat, meat, sugar, milk, veggies...) overseas to both feed our military personnel and aid Great Britain and allies in WWI. And how people here should conserve and try to substitute more readily available items.

[Librarian Jessie (BibliophileRoses)]

For Europe! No more wheat!

Kind of interesting to see what the war-times valued as important and the propaganda used to convince the every day Joe of how they could do their part by decreasing or altogether not using certain ingredients and growing veggies and fruits for yourself.

[Megan Anderson]

This book about ways Americans were encouraged to manage their diets during WWI was different from what I normally read, but it was an excellent primary resource. I thought it was interesting how it doesn't just talk about the diets of England and France, who we helped during the war; it also discusses starvation in Germany and other "unfriendly" countries. If the government initiated any programs from this book now (like restricting how much butter could be sold), I feel like the country would explode.

[Julie Gavin]

Very interesting assessment of the logistics of feeding countries during wartime and food production and rationing. So bizarre to hear about traditions from a hundred years ago & how bread was a staple at every meal, but Americans had to be convinced to eat more potatoes after the Irish potato famine.

[Nicole C. (using StoryGraph more these days)]

How people conserved foodstuffs for the soldiers during the first World War. In school, it's glossed over with talk of victory gardens and the like, but this book, written for the lay person by home-economics experts, describes in detail the measures civilians can take for the war effort.

[Hikes in Rain]

Provides an insight of how things got the way they were and why the decisions that were made were made the way they were. It was interesting to compare the diet allowed by rationing to what we enjoy today, especially with "supersizing" being today's norm.

[Jenna]

Very interesting and informative. Bibliography also useful.