Hello ladies and gents this is the Viking telling you that today we are talking about
ARMY FOOD
During the Second World War (1939-45), British troops were fed freshly cooked food when in camp or barracks. On deployments, field kitchens were sometimes established. These also provided hot, fresh meals, considered vital both for nutrition and morale.
However, soldiers at the front still relied on preserved foods. These largely consisted of tinned items, but also dehydrated meats and oatmeal that were designed to be mixed with water. Morale-boosting items, such as chocolate and sweets, were also provided. And powdered milk was issued for use in tea.
These items were packaged in 24-Hour Ration packs. They were supposed to be used by each soldier until field kitchens were set up or standard food supplies, known as composite rations, were delivered.
Also known as the 14-Man Ration, the 'compo' ration came in a wooden crate and contained tinned and packaged food. A typical crate might include tins of bully beef, spam, steak and kidney pudding, beans, cheese, jam, biscuits, soup, sausages, and margarine. Cookable items could be heated up on a variety of portable stoves.
As in the First World War, soldiers were also issued with an emergency iron ration, usually consisting of high-energy foods like chocolate.
Post-war era
Tinned rations continued to be provided after the Second World War. But as time went on, these were supplemented with packets of freeze-dried foods and products in vacuum-sealed plastic. Soldiers were supposed to be issued different menus for each day, but often ended up with the same one over and over again.
A 24-hour ration pack would contain enough calories to sustain a soldier in the field for one day. It would contain breakfast, a main meal, the ingredients to make a hot drink, and a variety of snacks including chocolate bars.
One of the more controversial changes to Army ration packs was the removal of the chocolate bars for service in Iraq and Afghanistan, as they frequently melted in the desert heat. They were replaced by sachets of peanut butter, which were significantly less popular.
By the mid-1990s, the few remaining tins were replaced with foil-packed boil-in-the-bag meals.
Diversity
The British Army has long employed overseas recruits and soldiers of every faith, so its rations have had to take these factors into consideration.
The multi-faith British Indian Army also had strict dietary guidelines when it came to feeding its troops. Two cooks, or langris, were normally maintained in each company of a battalion. The composition of the company would determine if a cook was a Muslim, Sikh or Hindu, and of what caste if the latter. This ensured that the correct food was prepared for troops of different religions and in the right way.
The Army also provided stackable cooking pots for Indian soldiers for use on campaign. Each soldier could then cook their own food if necessary. For high-caste brahmins, these cooking pots were of considerable importance, since it was necessary for them to prepare their own food in order to preserve caste.
And as always have a chilled day from the Viking
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