Food in War Time

by Graham Lusk

This early work by Graham Lusk was originally published in 1918 and we are now republishing it as part of our WWI Centenary Series. 'Food in War Time' is a work by a professor of physiology at Cornell University Medical College. It includes chapters on 'A Balanced Diet', 'Calories in Common Life', and 'Rules of Saving and Safety'. This is an excellent work for anyone interested in nutrition during the First World War. 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.

72 pages, Paperback

First published March 24, 2011

Reviews

[Librarian Jessie (BibliophileRoses)]

A good peak into what life was like during WWI in regards to food rationing. I recently had a friend challenge me to research why people were so focused on victory gardens, and by golly I'm going to research all of the answers through my handy-dandy friend gutenberg.

[Holly McIntyre]

This nearly 100 year old book recommends changes to the American diet that sound surprisingly familiar -- eat less meat, more green leafy vegetables, grains other than wheat, and drink milk. He even foreshadows Diet for a Small Planet by suggesting that more people can be fed if so much food grain is not fed to fatten meat animals. It reads quickly, especially if you skim through the mathematical explanation of metabolism. All in all an interesting insight into the time when the science of nutrition was new.