Description

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Elizabeth Baird and Bridget Wranich have created an absorbing history of wartime meals, both in the military -- on the front, in the trenches, and at the command posts -- and at home. Lavishly illustrated, and accompanied by over 70 recipes, the text explores a wide range of topics, including the Ontario Farm Service Corps (and the Farmerettes); the creation of Butter Tarts; Cookbooks of World War One; Food Manufacturing; Booze; Food propaganda; Women's Institutes; Food labeling; and Government regulation.

Research and testing by the Volunteer Cooks at Fort York.

About the Author

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Elizabeth Baird has been shaping Canada's culinary landscape for more than three decades. Author of many, many popular cookbooks, she was Food Editor for Canadian Living for over twenty years. Bridget Wranich is a culinary historian and an expert on late 18th- and 19th-century cooking in Upper Canada. She is co-founder of the Culinary Historians of Canada.