Every French regiment had a corps of people responsible for the basic needs of the troops – food supply and preparation, the treatment of the wounded and so on. There was a baker and a team of cooks in every regiment, which also had its own vivandières and cantinières, female sutlers, dressed in a modified version of the regimental uniform, who sold respectively food and drink from their mobile field canteens. Food was prepared collectively – every regiment having its own kitchen and appointed chefs – whereas in the British camp each man received his individual ration and was left to cook it
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