Download or read book Combat Ready Kitchen written by Anastacia Marx de Salcedo and published by Penguin. This book was released on 2015-08-04 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
Download or read book Not Eating Enough written by Institute of Medicine and published by National Academies Press. This book was released on 1995-09-01 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating enough food to meet nutritional needs and maintain good health and good performance in all aspects of lifeâ€"both at home and on the jobâ€"is important for all of us throughout our lives. For military personnel, however, this presents a special challenge. Although soldiers typically have a number of options for eating when stationed on a base, in the field during missions their meals come in the form of operational rations. Unfortunately, military personnel in training and field operations often do not eat their rations in the amounts needed to ensure that they meet their energy and nutrient requirements and consequently lose weight and potentially risk loss of effectiveness both in physical and cognitive performance. This book contains 20 chapters by military and nonmilitary scientists from such fields as food science, food marketing and engineering, nutrition, physiology, psychology, and various medical specialties. Although described within a context of military tasks, the committee's conclusions and recommendations have wide-reaching implications for people who find that job-related stress changes their eating habits.
Download or read book The U S Army Cooks Manual written by R. Sheppard and published by Casemate Publishers. This book was released on 2017-05-19 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: This compendium of US Army cooking manuals features recipes, camp cooking tips, and more from the Revolutionary War to WWI. This collection of excerpts from US Army cooking manuals illustrates how America fed its troops from the late eighteenth century to the early twentieth, offering a glimpse of what daily life was like for those preparing and consuming the rations. With an introduction explaining the historical background, this is a fascinating and fun exploration of American army cooking, with a dash of inspiration for feeding your own army! Beginning with a manual from 1775, you will learn how the Continental Congress kept its Patriot forces fed. A manual from 1896 prepares Army cooks for any eventuality—whether in the garrison, in the field, or on the march—with instructions on everything from butchery and preserving meat to organizing food service and cleaning utensils. Along with classic American fare such as chowder, hash, and pancakes, it also includes recipes for Crimean kebabs, Turkish pilau, and tamales. In contrast, a 1916 manual offers a detailed consideration of nutrition and what must be one of the first calorie counters. Instructions are given on how to assemble a field range in a trench or on a train. Among the more unusual recipes are head cheese—meat stew made from scraps—and pickled pigsfeet. Later manuals produced during WWI include baking recipes for breads and cakes, as well as how to cook dehydrated products. “Culinary and military historians will equally find this a valuable resource.” —Booklist
Download or read book Index of Recipes written by and published by . This book was released on 1984 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Armed Forces Recipe Service written by Department of Defense and published by . This book was released on 2013-08-15 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Armed Forces Recipe Service is a large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. The U.S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. Broken into two volumes due to its size, the Armed Forces Recipe Service contains over 1,600 tested recipes calibrated to feed 100 people and easily adjusted up or down to adjust portion size depending on the number of people being fed. The recipes contain a basic nutritional analysis as well, detailing calories, carbohydrates, protein, fat, cholesterol, sodium and calcium. Both volumes of The Armed Forces Recipe Service must be purchased to have the manual in its entirety. This volume, Volume I of II, holds the following sections: General Information, Appetizers, Beverages, Breads and Sweet Doughs, Cereals and Pasta Products, Cheese and Eggs, Cakes and Frostings, Cookies, Pastries and Pies, Puddings and Other Desserts, and Desserts (Sauces and Toppings).
Download or read book The Army Cook written by United States. Army. Quartermaster Corps and published by . This book was released on 1935 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Army Recipes written by United States. War Department and published by . This book was released on 1946 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tails of a Military Cook written by De-Witt A. Herd and published by Xlibris Corporation. This book was released on 2012-04-03 with total page 79 pages. Available in PDF, EPUB and Kindle. Book excerpt: The military cook is the true unsung hero. Yet they are plagued the words cook. There is no shame in being in food service, even though many do bear the pain of ridicule and despair from follow soldiers. The Tails of the Military Cook can be controversial as many secrets are revealing. However, there is also a lighter side in being more important than people truly know. To the readers, here is a point of thought: military food service cooks are soldiers first. If anything happen to the support of food service, the moral will suffer. The Tails of the Military Cook opens the door of understanding and adventure. The passage within the book points out there is more to being a military cook and the soldier hidden within.
Download or read book Armed Forces Recipe Service written by Department of Defense and published by . This book was released on 2013-08-16 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Armed Forces Recipe Service is a large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. The U.S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. Broken into two volumes due to its size, the Armed Forces Recipe Service contains over 1,600 tested recipes calibrated to feed 100 people and easily adjusted up or down to adjust portion size depending on the number of people being fed. The recipes contain a basic nutritional analysis as well, detailing calories, carbohydrates, protein, fat, cholesterol, sodium and calcium. Both volumes of The Armed Forces Recipe Service must be purchased to have the manual in its entirety. This volume, Volume II of II, holds the following sections: Beef, Pork, Lamb, Fish and Poultry; Salads and Dressings; Sandwiches; Dressings, Gravies and Sauces; Soups; and Vegetables.
Download or read book Homefront Cooking written by Tracey Enerson Wood and published by Simon and Schuster. This book was released on 2018-05-08 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: An intersection of three inseparable features of military life: stories, family, and food. Food brings families and friends together, providing not only nourishment for our bodies, but also the glue that holds our families and society together. It is around the dinner table that we interact and important announcements are made—it was chow time in the foxholes when soldiers came to know each other, forming bonds so strong they would risk their own lives for one another. Remembering the smells and tastes of home support many in difficult times, those memories captured here in photographs and recipes. Home Front Cooking brings you a collection of treasured family recipes and photographs from military service members past and present, and their loved ones. Recipes are accompanied by brief stories and memories related to the recipe, military service, and/or lifestyle. The stories range from anecdotes passed down from great-great grandfathers who served in the American Civil War, to tales of terrified family members caught in a foreign country when John F. Kennedy was shot, to the stories of service members serving in Afghanistan and Iraq today. Many are heartwarming, some are humorous, most are bittersweet. All are written with a sense of pride and passion, and offer a glimpse of a lifestyle that is as unique as it is challenging. All authors’ profits will be donated to a charitable organization in support of veterans.
Download or read book The Care and Management of Lies written by Jacqueline Winspear and published by Harper Collins. This book was released on 2014-07-01 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: The New York Times bestselling author of the Maisie Dobbs series turns her prodigious talents to this World War I standalone novel, a lyrical drama of love struggling to survive in a damaged, fractured world. By July 1914, the ties between Kezia Marchant and Thea Brissenden, friends since girlhood, have become strained—by Thea’s passionate embrace of women’s suffrage, and by the imminent marriage of Kezia to Thea’s brother, Tom, who runs the family farm. When Kezia and Tom wed just a month before war is declared between Britain and Germany, Thea’s gift to Kezia is a book on household management—a veiled criticism of the bride’s prosaic life to come. Yet when Tom enlists to fight for his country and Thea is drawn reluctantly onto the battlefield, the farm becomes Kezia’s responsibility. Each must find a way to endure the ensuing cataclysm and turmoil. As Tom marches to the front lines, and Kezia battles to keep her ordered life from unraveling, they hide their despair in letters and cards filled with stories woven to bring comfort. Even Tom’s fellow soldiers in the trenches enter and find solace in the dream world of Kezia’s mouth-watering, albeit imaginary meals. But will well-intended lies and self-deception be of use when they come face to face with the enemy? Published to coincide with the centennial of the Great War, The Care and Management of Lies paints a poignant picture of love and friendship strained by the pain of separation and the brutal chaos of battle. Ultimately, it raises profound questions about conflict, belief, and love that echo in our own time.
Download or read book Army Food Program written by Department of the Army and published by Createspace Independent Publishing Platform. This book was released on 2012-07-24 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: This regulation encompasses garrison, field, and subsistence supply operations. Specifically, this regulation comprises Army Staff and major Army command responsibilities and includes responsibilities for the Installation Management Command and subordinate regions. It also establishes policy for the adoption of an à la carte dining facility and for watercraft to provide subsistence when underway or in dock. Additionally, the regulation identifies DOD 7000.14–R as the source of meal rates for reimbursement purposes; delegates the approval authority for catered meals and host nation meals from Headquarters, Department of the Army to the Army commands; and authorizes the use of the Government purchase card for subsistence purchases when in the best interest of the Government. This regulation allows prime vendors as the source of garrison supply and pricing and provides garrison menu standards in accordance with The Surgeon General's nutrition standards for feeding military personnel. Also, included is guidance for the implementation of the U.S. Department of Agriculture Food Recovery Program.
Download or read book Combat Ready Kitchen written by Anastacia Marx de Salcedo and published by Penguin. This book was released on 2015-08-04 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
Download or read book Food in the American Military written by John C. Fisher and published by McFarland. This book was released on 2014-01-10 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: American soldiers and sailors have progressed from simple campfire and ship's deck cooking to today's nutritionally sound, menu diverse, high tech, and ethnically correct feeding options. This book describes in great detail the development of rations used by America's military war by war from the Revolutionary period to the present, especially the challenges of preserving and transporting the food. It discusses research into rations, the evolution of the training of cooks and bakers and others, and various methods of storage, preparation, and distribution of food. Numerous first-person accounts appear throughout. Instructors considering this book for use in a course may request an examination copy here.
Download or read book Heavy Wheel Vehicle Mechanic written by United States. Department of the Army and published by . This book was released on 1980 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Manual of Military Cooking written by Great Britain. Army School of Cookery and published by . This book was released on 1910 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritional Needs in Cold and High Altitude Environments written by Institute of Medicine and published by National Academies Press. This book was released on 1996-05-15 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the research pertaining to nutrient requirements for working in cold or in high-altitude environments and states recommendations regarding the application of this information to military operational rations. It addresses whether, aside from increased energy demands, cold or high-altitude environments elicit an increased demand or requirement for specific nutrients, and whether performance in cold or high-altitude environments can be enhanced by the provision of increased amounts of specific nutrients.
