Description
Book SynopsisFor soldiers in all wars, mealtime is a focal point of the day. Armies do indeed ""march on their stomachs"", as Napoleon said.
A Taste for War looks at what soldiers ate during the US Civil War, where they got it, how they prepared it, and what they thought of it.
Trade Review“Nowhere else will one find so full a plate on so essential a topic.”—
Library Journal“
A Taste for War reveals the truth about how Confederate and Union troops survived despite their less than nutritious intake and seriously deficient cooking skills. . . . [An] often amusing—and just as often stomach-turning—look at the Civil War soldiers’ victuals.”—
Civil War Times“Without a doubt,
A Taste for War adds a new dimension to the voluminous historiography of the Civil War. . . .
A Taste for War is an essential work for understanding the Civil War era (1860–1865) and the lives of the ordinary soldier.”—
Journal of Popular Culture"This softbound reprint is sure to be a hit with food historians as well ass reenactors and others interested in the food eaten by soldiers during the Civil War."—Rick Sauers,
Gray & Blue"An entertraining, informative look at a usually ignored aspect of wartime life."—A. A. Nofi,
Strategy Page Table of ContentsAcknowledgmentsIntroductionChapter One: Skim, Simmer, and ScourChapter Two: Every Fellow for HimselfChapter Three: Hard Crackers, Come Again No MoreChapter Four: Visions of Fat and Savory Beef SteaksChapter Five: The Great Trouble about HospitalsChapter Six: Getting in a PickleChapter Seven: How Strange a Thing It Is to Be HungryChapter Eight: The "Irrepressible" TurkeyConclusionRecipes Breads, Biscuits, and Yeast Soups Stews and Hashes Meats Fish and Fowl Vegetables Sauces Desserts BeveragesNotesBibliographyIndex
