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Far from being a given, food was often considered a luxury to soldiers in the trenches during World War One. It was almost impossible at times to deliver hot food from the field kitchens to the trenches on the front lines, particularly when battle was in full swing.
This article examines the civil and military issues of food and nutrition within the Entente and the Central Powers during the Great War in the context of longer-term developments in global food issues, with a particular focus on the countries of Europe and North America.
12 paź 2012 · Food in the trenches of the First World War was scarce. Rations were measly, meals repetitive, and hunger often the companion of fear and fatigue. With energy-sapping battles to be fought, what exactly was the staple fare of Tommies in the trenches?
In times of war, food becomes a major concern in military and civilian matters. This contribution aims to discuss the food situation in France and its specificities between 1914 and 1918. It focuses on food supply both for the military and the home front, in order to understand how those issues are connected and entangled.
By 1918, the British were sending over 67 million lbs (30 million kg) of meat to the Western Front each month. Daily rations were meant to include fresh or frozen meat, but many meals would have consisted of tinned food, like this ‘Maconochie’ beef and vegetable stew.
The difficulties in providing adequate and nutritious food underscored the broader challenges of trench warfare. Understanding the conditions under which soldiers lived and the food they relied on provides insight into the hardships they faced and their resilience in enduring such conditions.
Denis Winter has described the ‘ideal’ British trench design - The front-line consisted of three parallel lines of trenches – a fire trench, the travel trench 20 yds back, and the support line, close enough to bring up reinforcements in case of a raid.
