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Date: | Thu, 10 Apr 2014 17:17:45 -0400 |
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Hi Mary. Information from Don Southworth who, when in the Army during the
Viet Nam era, knew a cook who had cooked for Eisenhower in WWII. This is
what he told him about what you are asking:
The following information is base on what Mess Sgts told me and on what I
have read, as well as military experience. The US Army had a set standard
and manuals for cooks and mess hall operations before they did away with
military cooks. Mess Halls were issued specific rations during WWII, but
each Head Mess Chef decided what would be served and when. Often this was
done in conjunction with the Company XO and tuned to the specific unit
training. For Example, if a unit was undergo a Physical Training Test, the mess
staff would only serve hard boiled eggs and juice. Light meals with heavy
excursion and heavier meals after duty hours, etc. The Army had a set of
food preparation manuals for meals, but it was base on available rations and
training schedules. These manuals should be available in the US Army
Museum, National Archives or most libraries that have military collections.
Mike Polk
Sagebrush Consultants
In a message dated 4/10/2014 2:24:04 P.M. Mountain Daylight Time,
[log in to unmask] writes:
We are analyzing a US World War II military-associated cookhouse/mess hall
=
dense can dump (with some ceramics, condiment and soda bottles and
enamelwa=
re). Has anyone found archival data detailing typical meals prepared for
t=
roops in the US during WWII? I have found details on what was served
overs=
eas and in the war zone but would appreciate comparative data on typical
di=
et, meals, or archival sources from US bases, especially in the west.
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