Recipes for Victory: Great War Food from the Front and Kitchens Back Home in Canada

by Elizabeth Baird (Editor), Bridget Wranich (Editor)

Elizabeth Baird and Bridget Wranich have created an absorbing history of wartime meals, both in the military -- on the front, in the trenches, and at the command posts -- and at home. Lavishly illustrated, and accompanied by over 70 recipes, the text explores a wide range of topics, including the Ontario Farm Service Corps (and the Farmerettes); the creation of Butter Tarts; Cookbooks of World War One; Food Manufacturing; Booze; Food propaganda; Women's Institutes; Food labeling; and Government regulation. Research and testing by the Volunteer Cooks at Fort York.

Genres: Cookbooks, Nonfiction

216 pages, Paperback

Published October 15, 2018

Reviews

[Gale Penton · Rating 5 out of 5]

Very interesting. Lots of interesting recipes and history mixed in.

[A. · Rating 3 out of 5]

I really enjoyed the book, but felt like it was incomplete--it focuses primarily on the experiences of overseas soldiers and people in the cities (specifically people in Ontario). There is some discussion of how the Great War affected farmers in more rural areas, but they only mention the prairies and the west coast in passing, and I didn't spot a single mention of how the First Nations peoples were affected by food limitations and exports. So, good book, but they could have done better.

[Lauraine · Rating 5 out of 5]

A fascinating glimpse at the many ways Canadians found methods to put food on the table while supporting the war effort, often without sugar or eggs. The book also describes the role and duties of army cooks, and the ways and means of feeding armies. It's very well researched and the recipes are interesting; showing the original and the modern day recipe.

[Nada Loughead · Rating 5 out of 5]

See my review at https://canadiancookbooks.ca/recipes-...