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The Stomach for Fighting: Food and the Soldiers of the Great War (Cultural History of Modern War) Hardcover – 13 Mar 2012

5.0 out of 5 stars 2 customer reviews

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Product details

  • Hardcover: 304 pages
  • Publisher: Manchester University Press (13 Mar. 2012)
  • Language: English
  • ISBN-10: 071908458X
  • ISBN-13: 978-0719084584
  • Product Dimensions: 21.8 x 3 x 14.7 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 2,365,364 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

Beautifully written and utterly absorbing Family Tree Magazine, 01/11/2012 Rachel Duffett has written a fine social history of British rank and file soldiers, or rankers, and their experiences of food during the Great War. Professor Kyri Claflin, Reviews in History, 18 October 2012 ..provides a rich and valuable contribution to the cultural history of the Great War. -- .

About the Author

Rachel Duffett teaches History at the University of Essex and UCS, Ipswich


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Format: Hardcover Verified Purchase
This is an excellent book on an aspect of military life which has been neglected. Battles and medals and uniforms may be glamourous, but no army could survive let alone fight well without adequate food. It is meticulously researched and well written.
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Format: Paperback Verified Purchase
As a post-graduate historian (OU) with a military history interest and an ex Army Chef to boot, this book was attractive to me one more than one account. Purchased early on pre-order, it was hidden away until Christmas, boy was worth the wait, it did not disappoint.
An excellently researched and well structured volume. Rachel Duffet has obviously done her wide ranging research well, the scope and depth of the sources listed within the bibliography are quite astounding. Her ability to seek out the references to rations, feeding and food throughout is impressive, particularly given the seeming lack of comprehensive, contemporary records on the subject. No reliance on a few limited sources either, the variety and depth of resource she has used is as equally impressive as the range, from rankers to officers, from families to friends and from local units to headquarters, all get their examination, an examination that pulls no punches. As an ex-army chef from the modern era (70's & 80's) and a professional chef and caterer, the stories of army life and rationing that Duffett recounts make for quite worrying and at times, it has to be said, upsetting and difficult reading.
This book ticks so many boxes, it reflects on the social standards and domestic arrangements that 'Tommy' was used to, before he donned khaki. It examines skilfully the expectations of the soldiers and the realities they faced, in supplying and feeding thousands of men on short notice and at times in quite dire, unsanitary and pretty distressing conditions. It pulls no punches in its conclusions either and shows another aspect of military organisation that was found wanting, as industrial total war overwhelmed the ability of the army to administer to the needs of so many men. This book is well worth a read for any social, family, food or military historian, or equally just as useful for anyone with an interesting on the subject or the period.
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