Ina Zweiniger-Bargielowska - Food and War in Twentieth Century Europe

FOOD AND WAR IN TWENTIETH CENTURY EUROPE

Edited by

INA ZWEINIGER-BARGIELOWSKA
University of Illinois, Chicago, USA

RACHEL DUFFETT
University of Essex, UK

ALAIN DROUARD
University of Paris-Sorbonne, France and President of ICREFH

ASHGATE

Ina Zweiniger-Bargielowska, Rachel Duffett, Alain Drouard and the contributors 2011

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior permission of the publisher.

Ina Zweiniger-Bargielowska, Rachel Duffett and Alain Drouard have asserted their right under the Copyright, Designs and Patents Act, 1988, to be identified as the editors of this work.

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British Library Cataloguing in Publication Data
Food and war in twentieth century Europe.

1. World War, 19141918 Food supply Europe. 2. World War, 19391945 Food supply Europe. 3. Operational rations (Military supplies) Europe History 20th century. 4. Food supply Government policy Europe History 20th century. 5. Food habits Europe History 20th century.
I. Zweiniger-Bargielowska, Ina. II. Duffett, Rachel. III. Drouard, Alain.
363.80940904dc22

Library of Congress Cataloging-in-Publication Data
Zweiniger-Bargielowska, Ina.

Food and war in twentieth century Europe / by Ina Zweiniger-Bargielowska, Rachel Duffett, and Alain Drouard.

p. cm.

Includes bibliographical references and index.
ISBN 9781409417705 (hbk. : alk. paper) ISBN 9781409417712 (ebook)
1. Food supply Europe History 20th century. 2. Food supply Social aspects Europe History 20th century. 3. War and society Europe History 20th century. 4. World War, 19141918 Europe. 5. World War, 19391945 Europe. 6. War and society Europe History 20th century. 7. Europe History, Military 20th century. 8. Europe Social conditions 20th century. I. Duffett, Rachel. II. Drouard, Alain. III. Title.
HD9015.A2Z88 2011
363.8094dc22

2011013246

ISBN 9781409417705 (pbk)
ISBN 9781409417712 (ebk)
ISBN 9781409490197 (ebk-ePUB)

Printed and bound in Great Britain by the MPG Books Group, UK

Ina Zweiniger-Bargielowska

Peter Lummel

Rachel Duffett

Steven Schouten

Hans-Jrgen Teuteberg

Martin Franc

Maja Godina Golija

Alicia Guidonet Riera

Pavel Vasilyev

Ina Zweiniger-Bargielowska

Peter J. Atkins

Isabelle von Bueltzingsloewen

Kenneth Mour

Adel P. den Hartog

Svend Skafte Overgaard

Gumundur Jnsson and rn D. Jnsson

Alain Drouard

Ulrike Thoms

Rachel Duffett

Peter J. Atkins, Department of Geography, Durham University, Durham DH1 3lE, UK. Email: p.j.atkins@durham.ac.uk

Isabelle von Bueltzingsloewen, Universit de Lyon, Laboratoire de recherche historique, Lyon, France. Email: isavonb@club-internet.fr

Alain Drouard, National Center For Scientific Research, UMR 8596 du Cnrs, Centre Roland Mousnier, Paris, 16 rue Parrot, 75012 Paris, France. Email: adrouard01@noos.fr

Rachel Duffett, Department of History, University of Essex, Wivenhoe Park, Colchester, CO4 3SQ, United Kingdom. Email: rsduffett@hotmail.com

Martin Franc, Masaryk Institute, Archives of the Academy of Sciences of Czech Republic. Gabcikova 2362/10, 182 00 Praha 8, Czech Republic. Email: francmartin@seznam.cz

Maja Godina Golija, Institute of Slovenian Ethnology, SRC SASA, Novi trg 5, 1000 Ljubljana, Slovenia. Email: maja.godina-golija@uni-mb.si

Adel P. den Hartog, Formerly Wageningen University, Division of Human Nutrition, The Netherlands. Email: apdenhartog@planet.nl

Gumundur Jnsson, School of Humanities, University of Iceland, Arnagardur, 101 Reykjavik, Iceland. Email: gudmjons@hi.is

rn D. Jnsson, School of Business, University of Iceland, Oddi, 101 Reykjavik, Iceland. Email: odj@hi.is

Peter Lummel, Open-air museum Domain Dahlem, Koenigin-Luise-Str. 49, 14195, Berlin, Germany. Email: lummel@domaene-dahlem.de

Kenneth Mour, Department of History and Classics, 228 Tory Building, University of Alberta, Edmonton, AB Canada T6G 2H4. Email: kenneth.moure@ ualberta.ca

Svend Skafte Overgaard, Metropolitan University College Copenhagen, Department of Health and Nutrition, Pustervig 8, 1126 Kbh. K., Denmark. Email: svendo@hum.ku.dk

Alicia Guidonet Riera, Departament de Desenvolupament Hum i Acci Comunitria, University of Vic, C/Sagrada Famlia, 7, 08500 Vic, Spain. Email: alicia.guidonet@uvic.cat

Steven Schouten, Research Fellow, Scientific Council for Government Policy, Lange Vijverberg 45, 2513 AC The Hague, Netherlands. Email: steven. schouten@eui.eu

Hans-Jrgen Teuteberg, Westflische Wilhelms-Universitt Mnster, Historisches Seminar, Domplatz 2022, 48143 Mnster, Germany. Email: teuteberg-uni-muenster@gmx.de

Ulrike Thoms, Institute fr Geschichte der Medizin, Zentrum fr Human- und Gesundheitswissenschaften, Humboldt Universitt/ Freie Universitt Berlin, Klingsorstr. 119, 12203 Berlin, Germany. Email: Ulrike.thoms@charite.de

Pavel Vasilyev, Department of History, Central European University, 9 Nador Street, Budapest, Hungary H-1051. Email: p.a.vasilyev@gmail.com

Ina Zweiniger-Bargielowska, Department of History, University of Illinois, Chicago, 913 University Hall, 601 South Morgan Street, Chicago, IL 60607, USA. Email: inazb@uic.edu

Alain Drouard

In 2009 the ICREFH celebrated its twentieth anniversary by publishing a new book, The Rise of Obesity in Europe, and organizing its eleventh symposium on Food and War in Europe in the nineteenth and twentieth centuries at the University of Paris-Sorbonne. By doing so, ICREFH has remained faithful to its original programme a biennial meeting in a European city of a symposium on the subject of food history in which the focus is on discussion and exchange between participants.

An emerging area of historiography in the history of food which could no longer be ignored is the impact on food brought about by war, especially the two world wars. Wars are not only interruptions of normal life; they deeply influence the daily life while provoking severe ruptures and breaks in food production, distribution and consumption. These can have long lasting effects on the economic structure of the food industry, government food policy as well as the individual food habits. One important topic is the question of food supplies to the troops which are of course imperative during war time. Other issues which have received little attention to date include the role of the nutritional sciences in the planning of rations. Army rations have been perceived as a possibility to get people used to better and healthier food, thereby providing a means of educating mostly young men. Military historians have also recently become concerned with the question of the armys peace time diet, both in term of quantities of rations and their sources of supply.