by Anne-Elisabeth Groult, Jérôme Delile (2014)
French Text : 2014 marks the centenary of the declaration of the Great War. The First World War disrupted everyday life and particularly French gastronomy well beyond the conflict. During the period between 1914=1918 eight million five hundred thousand French solders were mobilized for duty, representing three meals a day for 1500 days. The French were forced to fulfill this fantastic challenge of supplying four million meals to fighters directly from the front. And from this one can trace the foundations of the modern "catering." History buff Jerome Delile has compiled many historic utensils : bowls, flasks etc... And after a careful restoration, they have now found enticing photos invites the reader on a journey through time in a simple and effective manner. It immerses you in the time of "cooks," which were indispensable to the successful outcome of the Farmer's soup (Potage cultivateur) ; Vineyard's soup (Soup vigneronne) ; Crepe Lorraine ; This work represents the first in a series that should have at least three more volumes. In preparation are collections of recipes from the French Phoney war (1939/1940) followed by a cookbook focusing on recipes from the "restriced perios," meals meant to accommodate fot the lack of food available during the occupation." --- translated by Amazon.
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