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Thu., September 19, 2007 |
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The Foodie Post |
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Food Articles And News In One Place |
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Army Food – Part I, Field Rations
By Peter La Fond, U.S. Army Reservist with contributions by Cassandra Axton, U.S. Army Reservist
This article about Army food is part one of a two part series. This first part addresses food soldiers utilize in the field, while in combat and training exercises.
As an U.S. Army reservist and food-lover, I frequently receive inquiries from friends about Army food. When asked, my knee-jerk response would typically be, “Army food ranks below a family buffet and above airline or hospital food.” However, a more accurate answer should state that army food and foodservice is a result of functional nutrition rather than soldier approval.
What can be seen today in U.S. Army food composition, preparation, quality, appearance, and packaging is a direct evolution from its historical function as battlefield nourishment. All meals and rations are structured around Army Regulation 40-25. Only in recent years has the Army made the choice of producing rations more visually attractive and palatable to the soldier.
A Brief History on Army Rations
Food in the army is basically of two types, “field rations” and “garrison rations”. Field rations are what we think of when we visit the camping store and see vacuum-packed freeze-dried meals for sale. On the other hand, movie scenes of cafeteria-style dining, where soldiers in line snicker at the cuisine, are what we’d refer to as garrison rations.
From the time of General Washington to the beginning of the American Civil War, there was very little difference between a field and a garrison ration. During this period meals were minimally nutritious (lacking almost any fresh vegetables) and what was mostly available was typically a salt-cured meat component. Military food was so bad in the early days of America that Dr. Benjamin Rush, Army Surgeon 1777-1778, declared more soldiers died from illness than in battle. By the end of the Civil War soldiers saw slight improvements in rations. “Luxuries” such as coffee, tea, sugar, salt, pepper, candles and soap were added.
During the Spanish-American War modern characteristics in the field ration started to surface. Although more fresh vegetables became accessible, beef jerky, pickled, canned and dehydrated vegetables were introduced on a broad scale with significant soldier acceptance. However, even with these improvements, soldier mortality statistics remained dismal – as a result of substandard storage of fresh produce. Historical figures showed that fourteen soldiers died from illness for every death in battle. |
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Army Food |
