While the history of food on the home front in wartime Britain has mostly focused on rationing, this book reveals the importance and scale of nation-wide communal dining schemes during this era. Welcomed by some as a symbol of a progressive future in which 'wasteful' home dining would disappear, and derided by others for threatening the social order, these sites of food and eating attracted great political and cultural debate. Using extensive primary source material, Feeding the People in Wartime Britain examines the cuisine served in these communal restaurants and the people who used them. It challenges the notion that communal eating played a marginal role in wartime food policy and reveals the impact they had in advancing nutritional understanding and new food technologies. Comparing them to similar ventures in mainland Europe and understanding the role of propaganda from the Ministry of Food in their success, Evans unearths this neglected history of emergency public feeding and relates it to contemporary debates around food policy in times of crisis.

One of the main dangers to Britain during the Second World War was the possibility of the country being starved out of the war. Indeed, it was what Churchill feared the most. Before the war, Britain was hugely dependent upon foreign imports of food and supplies, but with unrestricted submarine warfare these lifelines were in danger of being cut and the amount of imports hugely reduced. Britain was not unprepared. Lessons had been learned during the First World War, when people had been encouraged to grow more of their own food. The Ministry of Food, in particular, had detailed plans in the event of a future war and the ‘Dig for Victory’ campaign rightly went down in history as one of the great successes of the British Home Front. For the farmers of Britain the war meant a massive upheaval, as the government ordered them to plough up millions of acres of land to grow valuable arable crops. Meanwhile, with rationing a daily and inescapable part of life, the people of Britain had to get used to different foodstuffs, including powdered egg, Spam and even whale meat. Incredibly, the diets of many British people actually improved during the war and the fact that the country avoided starvation demonstrated not only the success of government planning, but also the determination and ingenuity of the wartime generation.

Almost no one knew what a potato was in 1500. Today they are the world's fourth most important food. How did this happen?

As much as any country, England bore the brunt of Germany's aggression in World War II, and was ravaged in many ways at the war's end. Celebrated historian David Kynaston has written an utterly original, and compellingly readable, account of the following six years, during which the country rebuilt itself. Kynaston's great genius is to chronicle the country's experience from bottom to top: coursing through through the book, therefore, is an astonishing variety of ordinary, contemporary voices, eloquently and passionately evincing the country's remarkable spirit. Judy Haines, a Chingford housewife, gamely endures the tribulations of rationing; Mary King, a retired schoolteacher in Birmingham, observes how well-fed the Queen looks during a royal visit; Henry St. John, a persnickety civil servant in Bristol, is oblivious to anyone's troubles but his own. Together they present a portrait of an indomitable people and Kynaston skillfully links their stories to bigger events thought the country. Their stories also jostle alongside those of more well-known figures like celebrated journalist-to-be John Arlott (making his first radio broadcast), Glenda Jackson, and Doris Lessing, newly arrived from Africa and struck by the leveling poverty of post-war Britain. Kynaston deftly weaves into his story a sophisticated narrative of how the 1945 Labour government shaped the political, economic, and social landscape for the next three decades.

While the history of food on the home front in wartime Britain has mostly focused on rationing, this book reveals the importance and scale of nation-wide communal dining schemes during this era. Welcomed by some as a symbol of a progressive future in which 'wasteful' home dining would disappear, and derided by others for threatening the social order, these sites of food and eating attracted great political and cultural debate. Using extensive primary source material, Feeding the People in Wartime Britain examines the cuisine served in these communal restaurants and the people who used them. It challenges the notion that communal eating played a marginal role in wartime food policy and reveals the impact they had in advancing nutritional understanding and new food technologies. Comparing them to similar ventures in mainland Europe and understanding the role of propaganda from the Ministry of Food in their success, Evans unearths this neglected history of emergency public feeding and relates it to contemporary debates around food policy in times of crisis

Cooking.

This book recalls how the housewives of Britain learned to make do and kept the nation 'fighting fit'. Contains a vast collection of recipes, including Steak and Potato Pie, Stuffed Marrow and Eggless Sponge Pudding, showing how war-time food is still delicious. Includes food from street parties and other victory celebrations that marked the end of the war. These celebratory dishes feature both home cooking and inspiration from the countries of our allies. Savour the tastes of the war years with this nostalgic collection of recipes.