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List Of Military Food Topics
Military rations are food intended to feed military personnel. Types of military rations include garrison rations and field rations. They may be used where fresh meals are not available. Australia * Combat Ration One Man (CR1M) Canada * Individual Meal Pack (IMP) UK * Maconochie ration United States * Iron ration * A-ration * B-ration * C-ration * D-ration * K-ration * Jungle ration * Mountain ration * 5-in-1 ration * 10-in-1 food parcel * Meal, Combat, Individual ration (MCI) * Food Packet, Long Range Patrol (LRP, LRP-I) * Meal, Ready-to-Eat (MRE) See also * Alexis Soyer * ANZAC wafer (hardtack) * Armed Forces Recipe Service * Army Catering Corps * British military rations during the French and Indian War * Combat Ration One Man * Dining in * Field kitchen * Field ration * First Strike Ration * Flameless ration heater * Foods of the American Civil War * Garrison ration * Hardtack * History of military nutrition in the United States * History of military nu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English-speaking World
Speakers of English are also known as Anglophones, and the countries where English is natively spoken by the majority of the population are termed the '' Anglosphere''. Over two billion people speak English , making English the largest language by number of speakers, and the third largest language by number of native speakers. England and the Scottish Lowlands, countries of the United Kingdom, are the birthplace of the English language, and the modern form of the language has been being spread around the world since the 17th century, first by the worldwide influence of England and later the United Kingdom, and then by that of the United States. Through all types of printed and electronic media of these countries, English has become the leading language of international discourse and the lingua franca in many regions and professional contexts such as science, navigation and law. The United Kingdom remains the largest English-speaking country in Europe. The United States ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
5-in-1 Ration
The 5-in-1 ration was a United States military ration issued from 1942 to the end of World War II. Procurement ended with the war, though remaining stocks were issued to troops after the war, as well as distributed as surplus in civilian feeding programs overseas. The 5-in-1 specification remained in effect after the war, and was again used in 1948 for a new field ration. Development, adoption, and use The 5-in-1 was developed in 1942 by the Subsistence Research Laboratory (SRL) of the U.S. Army's Quartermaster Corps to fulfill a need for a pre-packaged field ration for use by small motorized combat groups. The 5-in-1 allowed small groups of soldiers or large groups divided into multiple units to cook meals without the need of complex kitchen utensils or cooking skill. Another objective was to furnish sufficient food to take care of five men for one day. The U.S. Quartermaster Corps' Subsistence Branch originally planned for the rations to be used by troops without immediate ki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
First Strike Ration
The First Strike Ration (FSR) is a compact, eat-on-the move ration concept from the United States Army, designed to be consumed during the first 72 hours of conflict, created by the United States Army Soldier Systems Center in Natick, Massachusetts. The Army said the FSR substantially reduces weight and load and is intended to enhance a consumer's physical performance, mental acuity, and mobility. Features The FSR is a new assault ration developed to provide mobile soldiers with a variety of foods that are lightweight, calorically dense, familiar, and which are more "easy to consume" than intermediate moisture foods. * Enhanced mobility – components are described as "familiar, performance-enhancing, eat-out-of-hand" foods that require little or no preparation by the soldier. The beverages are reconstituted (CamelBak compatible) and consumed right out of the pouch. No water is needed for food preparation, only for the beverage mix. The food takes the form of pocket sandwic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Field Ration
A field ration (combat ration, ration pack, or food packet) is a type of prepackaged or canned military ration. Field rations are distinguished from garrison rations by virtue of being designed for minimal preparation in the field, as well as for long shelf life. They contain canned, vacuum-sealed, pre-cooked or freeze-dried foods, powdered beverage mixes or concentrated food bars. Many field rations contain meat as one of their main courses, but countries such as the United States offer vegetarian options as well. A WWI term, the "iron ration" is a soldier's dry emergency rations. The term ''MRE'' is sometimes used synonymously with ''field ration'' but it more accurately describes a specific type from the United States. Most armed forces in the world today now field some form of pre-packaged combat ration, often suitably tailored to meet national or regional cuisines. Such meals used for field rations also prove invaluable for disaster or wartime relief, where large st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Field Kitchen
A field kitchen is a mobile kitchen, mobile canteens or food truck used primarily by militaries to provide warm food to the troops near the frontline or in temporary encampments. Description The first field kitchens were carried in four-wheeled wagons by military units on campaigns throughout history. Indeed, this method of feeding a large travelling group of soldiers was often used, such as on the Wagon Trail in late 19th Century America where the chuckwagon was employed. By the 20th Century, smaller two-wheeled trailers, became common, especially with the invention of the locomotive. Field Kitchens were often given affectionate nicknames. Karl Rudolf Fissler of Idar-Oberstein invented a mobile field kitchen in 1892 that the Germans came to refer to as a ''Gulaschkanone'' (Goulash Cannon) because the chimney of the stove resembled ordnance pieces when disassembled and limbered for towing. As technology advanced, larger trailers have evolved as horses were phased out in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dining In
Dining in is a formal military ceremony for members of a company or other unit, which includes a dinner, drinking, and other events to foster camaraderie and ''esprit de corps''. The United States Army, the United States Navy, the United States Coast Guard, and the United States Air Force refer to this event as a dining in or dining-in. The United States Marine Corps refers to it as mess night. Other names include regimental dinner, guest night, formal mess dinner, and band night. The dining in is a formal event for all unit members, male and female; though some specialized mess nights can be officer- or enlisted-only. The unit chaplain is usually also invited, if an invocation is needed. A unit's dining-in consists of only the members of the unit, with the possible exception of the guest(s) of honor. An optional formal dinner, known as the dining-out may include spouses and other guests. The dining-out follows the same basic rules of the dining-in, but is often tailored to mini ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Military Rations During The French And Indian War
During the French and Indian War, British military rations contained enough food energy to sustain the soldier in garrison but suffered from a lack of vitamins that could lead to nutritional deficiencies if not supplemented by the soldiers themselves through garden produce or purchase. During field conditions, the energy content tended to be too small. Colonial rations for provincial troops generally had a higher energy content. Victuals During the colonial wars the regular army was provisioned according to victualing acts enacted by the British Parliament. During the French and Indian War the daily allowance was as follows: Source: Women permitted to accompany the army received half a ration per day, and children a quarter ration. Fresh bread and meat could be substituted with fresh or salt pork, hardtack, flour or corn meal. Additional provisions such as fruits, vegetables and cheeses were issued when available. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Army Catering Corps
The Army Catering Corps (ACC) was a corps of the British Army, responsible for the feeding of all Army units. It was formed in 1941 and amalgamated into the Royal Logistic Corps in 1993. History In 1938 Leslie Hore-Belisha, the Secretary of State for War, appointed Sir Isidore Salmon as Honorary Catering Adviser for the Army in 1938. Salmon produced a report recommending various reforms including the appointment of Richard Byford (a former catering manager at Trust House Hotels) as Chief Inspector of Army Catering and the creation of a school of catering at St. Omer Barracks in Aldershot in 1938. His report also led to the formation of the Army Catering Corps as part of the Royal Army Service Corps in March 1941. The Army Catering Corps then became an independent corps in 1965. It was awarded the Freedom of Aldershot in 1971 and the Freedom of Rushmoor in 1981. Two members of the Army Catering Corps were killed while off duty in the Droppin Well bombing in 1982. On 5 Apr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armed Forces Recipe Service
The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories, and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services, and is based on previous military publications dating back to the first standardization efforts in the US Army in 1896. Recipes are based primarily on American cookery, with the addition of specialized items such as vegetarian, kosher and halal recipes to meet more specialized needs of those being served. The Service database is now distributed by the Joint Culinary Center of Excellence, a division of the US Army Quartermaster School based in Fort Lee, Virginia Fort Lee, in Prince George County, Virginia, United States, is a United States Army post and headquarters of the United States Army Combined Arms Support Command (CASCOM)/ Sustainment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hardtack
Hardtack (or hard tack) is a simple type of dense biscuit or cracker made from flour, water, and sometimes salt. Hardtack is inexpensive and long-lasting. It is used for sustenance in the absence of perishable foods, commonly during long sea voyages, land migrations, and military campaigns. Along with salt pork, hardtack was a standard ration for many militaries and navies from the 17th through the early 20th centuries. Etymology The name is derived from "tack", the British sailor slang for food. It is known by other names including ''brewis'' (possibly a cognate with "brose"), ''cabin bread'', ''pilot bread'', ''sea biscuit'', ''soda crackers'', ''sea bread'' (as rations for sailors), ''ship's biscuit'', or pejoratively as ''dog biscuits'', ''molar breakers'', ''sheet iron'', ''tooth dullers'', ''armor plates'' (Germany) and ''worm castles''. Australian and New Zealand military personnel knew them with some sarcasm as ''ANZAC wafers'' (not to be confused with Anzac biscuit). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alexis Soyer
Alexis Benoît Soyer (4 February 18105 August 1858) was a French chef who became the most celebrated cook in Victorian England. He also tried to alleviate suffering of the Irish poor in the Great Irish Famine (1845–1849), and contributed a penny for the relief of the poor for every copy sold of his pamphlet ''The Poor Man's Regenerator'' (1847). He worked to improve the food provided to British soldiers in the Crimean War. A variant of the field stove he invented at that time, known as the "Soyer stove", remained in use with the British army until 1982. Biography Alexis Benoît (aka Bénoist) Soyer was born to Emery Roche Soyer and his wife, Marie Chamberlan, at Meaux-en-Brie in France. The family had arrived in Meaux in 1799, on the advice of a relative employed as a notary in the town and attracted by its reputation as a stronghold of the Huguenot, or French Calvinist, community. His father had several jobs, one of them as a grocer. There is little concrete evidence of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meal, Ready-to-Eat
A Meal, Ready-to-Eat (MRE) is a self-contained, individual field ration in lightweight packaging purchased by the United States Department of Defense for its service members for use in combat or field conditions where other food is not available. While MREs should be kept cool, they do not need to be refrigerated. The MRE replaced the canned MCI, or Meal, Combat, Individual rations, in 1981, and is the intended successor to the lighter LRP ration developed by the US Army for Special Forces and Ranger patrol units in Vietnam. MREs have also been distributed to civilians during natural disasters.https://www.ucl.ac.uk/rdr/teaching/acc-risk-disaster-reduction/mres Since the 2010s, the term "MRE" is sometimes used informally in English (especially on the Internet) as a more general term for a field ration. The usage of the term was popular among YouTube users, most notably Steven Andrew Thomas, an American YouTube personality specializing in field rations from different countrie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
