Academic journal article Military Review

Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat

Academic journal article Military Review

Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat

Article excerpt

COMBAT-READY KITCHEN: How the U.S. Military Shapes the Way You Eat

Anastacia Marx de Salcedo, Penguin Random House, New York, 2015, 294 pages

This book examines the impact of the feeding of the military--how it has translated into feeding our families, and how it has effected the corporations and academia that support both functions. Anastacia de Salcedo presents two sides of the issue--the military and corporate/academia facets--and the cooperation between the military and civilian corporations and universities. She proffers the information starting from 3500 B.C. up through what the Natick Soldier System Center is currently cooking up.

This book explains the vital role food plays in the modern military and discusses the interconnection between the military and the food industry. It goes into depth about some of the issues and processes the American military faced during different eras, such as the canning techniques developed by the U.S. Army for troops of the Civil War that spread into the commercial market thanks to the Swift and Armour companies. In addition, the author describes the advent of methods to treat meat products chemically and thermally to kill the bacteria that thrived in the tropical climate encountered by the Army during the Spanish-American War. …

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