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A floor layout of the Common IFR Room of the New York TRACON (N90). Taken from the FAA N90 Standard Operating Procedures. Source: FAA N90 Standard Operating Procedures (SOP) Manual. Author: United States Federal Aviation Administration: Permission (Reusing this file)
A World War II-era field kitchen used by the Czechoslovak Army. A field kitchen (also known as a battlefield kitchen, expeditionary kitchen, flying kitchen, or goulash cannon) is a kitchen used primarily by militaries to provide hot food to troops near the front line or in temporary encampments.
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According to The New York Times, the Army has started to "wikify" certain field manuals, allowing any authorized user to update the manuals. [4] This process, specifically using the MediaWiki arm of the military's professional networking application, milSuite, was recognized by the White House as an Open Government Initiative in 2010.
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 ...
The first mass-produced galley kitchen design was known as the Frankfurt kitchen, designed by Margarete Schütte-Lihotzky, working under the direction of Ernst May in 1926 for a Frankfurt housing estate. 10,000 units were installed in Frankfurt, and it was the most successful and influential kitchen of the period. [citation needed]
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