|The coffee ration from 1942 to 1943 in the US was one pound every 5 weeks per person.|
Ships to transport coffee (and naval protection for them) could be put to better use.
Next month is the summer potluck dinner of the Culinary Historians of Ann Arbor (CHAA). The theme of this year's dinner is
"There are very few men and women, I suspect, who cooked and marketed their way through the past war without losing forever some of the nonchalant extravagance of the Twenties. They will feel, until their final days on earth, a kind of culinary caution: butter, no matter how unlimited, is a precious substance not lightly to be wasted; meats, too, and eggs, and all the far-brought spices of the world, take on a new significance, having once been so rare. And that is good, for there can be no more shameful carelessness than with the food we eat for life itself. When we exist without thought or thanksgiving we are not men, but beasts."
Wartime in the US: A Few Books
|Grandma's Wartime Kitchen: World War II and the Way We Cooked by Joanne Lamb Hayes.|
Based on an academic study of American adaptation to wartime scarcity and rationing.
Although the recipes are somewhat adapted, they give a good idea of how people ate.
|How to Cook a Wolf by M.F.K. Fisher. Written near the beginning of the war.|
- “Perhaps this war will make it simpler for us to go back to some of the old ways we knew before we came over to this land and made the Big Money. Perhaps, even, we will remember how to make good bread again.”
- “In times of war, however, puddings can be pesky nuisances. If you are cooking for people who feel that because they ate some such sweet desserts once a day when they were young, they must perforce eat them once a day when they are middle-aged and working like everything to save democracy, you will be hard put to it to make their prejudices fit your food bill. Eggs and cream and cinnamon, not to mention fuel needed for long slow bakings, have suddenly become rare and precious things to be used cunningly for a whole meal or a weekly treat, not as the routine and unctuous final fillip to a pre-war dinner.”
- “It is often a delicate point, now, to decide when common sense ends and hoarding begins. Preparing a small stock of practical boxed and canned goods for a blackout shelf, in direct relation to the size of your family, is quite another thing from buying large quantities of bottled shrimps and canape wafers and meat pastes, or even unjustified amounts of more sensible foods.”
|"Your Share: How to prepare appetizing, healthful meals with foods|
available today." by Betty Crocker.
A copy of many pages of this original 1943 pamphlet is here.