The Interior of a German military kitchen, ca. 1917.
The commanders of both sides involved in the conflict, initially thought that their troops were going to stay in the trenches just for a brief period: they were wrong.
It became quite clear that it was necessary to create a reliable system to feed a large number of men.
Food was usually prepared in field kitchens located in the rear, places sometimes very distant from the endless front line: it was therefore inevitable that, after a long and difficult transport, rations reached their destinations in terrible conditions.
The quantity and quality of these rations, aspects initially underestimated, proved instead to be crucial for the war effort: something that could affect the morale and the performance of soldiers, greatly influencing their combat effectiveness.
It was evident that the faction that could better feed its troops, in the end would probably win the war.
The meat ration for German soldiers was reduced progressively during the war, and one meatless day per week was introduced from June 1916; by the end of that year it was 250g (8 3/4 oz.) fresh meat or 150g (5 1/4 oz.) preserved, or 200g (7 oz) fresh meat for support and train personnel. At the same time the sugar ration was only 17g (6/10 oz.).
Food acquired a fundamental role, becoming a kind of weapon, perhaps even the most effective. So it’s no coincidence that both sides tried to destroy enemy supplies whenever it was possible.
Colour by Jake
Photo: Drake Goodman Collection