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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.
By war's end, millions of K-rations had been produced, but the army had lost interest in them. Postwar Army supply plans for field rations relied solely on heavier canned wet rations, initially the C-ration, later by similar canned rations such as the Meal, Combat, Individual (MCI), primarily to save additional cost of procurement and storage ...
A Norwegian army canteen with plastic cup Wooden canteen from Oberflacht, Germany (7th century) A canteen is a reusable drinking water bottle designed to be used by hikers, campers, soldiers, bush firefighters, and workers in the field. It is usually fitted with a shoulder strap or means for fastening it to a belt, and may be covered with a ...
The C-ration was, in general, not well liked by U.S. Army or Marine forces in World War II, who found the cans heavy and cumbersome, and the menu monotonous after a short period of time. [10] [11] There were also inevitable problems with product consistency given the large number of suppliers involved and the pressures of wartime production.
The depot is best known as the home of the Dennison Depot Salvation Army Servicemen's Canteen during World War II. The canteen, which operated from 1942 through 1946, served refreshments to troop trains passing through Dennison. Dennison native Lucille Nussdorfer proposed the canteen; the Salvation Army and a citizens' committee operated it ...
Phyllis Jeanne Creore Westerman, who turned 100 last month, was the host of the popular 'Canteen Girl' radio program on NBC radio beginning in August 1942. Letters from long ago now lift spirits ...