Combat Food: Expanded Research and Repertoire

The size and complexity of wartime food operations had an impact on civilian postwar America that transcended individual inventions and refinements in areas like canning and freezing. A veritable army of well-trained cooks and bakers came into the workforce and began working for such institutions as summer camps, cafeterias, schools, fraternity houses, and student unions. Whether or not they are aware of it, very few Americans born in the second third of the twentieth century have not sampled the cooking of army- or navy-trained cooks.