Additional information
by Elizabeth Baird (Author), Bridget Wranich (Author)
Recipes for Victory combines history and cooking as it presents domestic and military recipes (and their modern-day equivalents) used during the Great War -- in the trenches, behind the lines, and on the home front.
Profusely illustrated with historical drawings and photographs, the text explores the role of the army cook, what soldiers ate in and behind the trenches, the war time efforts on the home front, the role of alcohol, the importance of food packages from home, and the problems of surplus. The text also explores the Children's Potato War Plot Fund, the Vacant Land Cultivation act, and the importance of home gardens. Three elucidating essays by Wayne Reeves, Chief Curator, Museum and Heritage Services, City of Toronto; Kevin Hebib, Program Development Officer, Fort York National Historic Site, and David Webb, Ontario Region Military Curator (ret), Parks Canada, provide fascinating details about the role of food in war.
Author Biography
Elizabeth Baird has been shaping Canada's culinary history for many decades. She has written many, many cookbooks, had a long-running weekly column in the Toronto Star, and was the Food Editor of Canadian Living for many years. Currently she writes for the Toronto Sun, in addition to being a volunteer historic cook at Fort York.
Bridget Wranich is a culinary historian and expert on late 18th and 19th century cooking in Canada.
The Volunteer Historic Cooks at Fort York are dedicated food enthusiasts who meet regularly to research, test, and prepare recipes for cooking classes, demonstrations, ceremonies and special events.
