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British Restaurants were communal kitchens created in 1940 during the Second World War to help people who had been bombed out of their homes, had run out of ration coupons or otherwise needed help. [1] [2] In 1943, 2,160 British Restaurants served 600,000 very inexpensive meals a day. [3] They were disbanded in 1947.
The Historic Film Locations group on Facebook is a community of almost 900k members, most of whom are cinema fans and film tourists. The group believes that movies "hold cultural history & meaning ...
By 1943, food imports had slumped to their lowest levels during the war, and farmland was becoming tired after years of consecutive use. To combat this, Ruth creates fertiliser with dung and spare straw from the farm's cereal production, while Alex employs a specialist rat catcher to stop rodents eating into the upcoming harvest.
Journal of War & Culture Studies, 10. ISSN 1752-6272; Evans, Bryce. Community kitchens for all' plan to help combat food poverty and waste, Liverpool Echo, 13 July 2015. Retrieved 5 September 2015. Newsreel film – "Opening Of New National Kitchen By Mrs Lloyd George (1914)", www.britishpathe.com, British Pathé Archive. Retrieved 5 September ...
María Orosa y Ylagan [1] (November 29, 1892 – February 13, 1945) was a Filipina food technologist, pharmaceutical chemist, humanitarian, and war heroine. [2] She experimented with foods native to the Philippines, and during World War II developed Soyalac (a nutrient rich drink from soybeans) and Darak (rice cookies packed with vitamin B-1, which prevents beriberi disease), which she also ...
Come into the garden dad!, World War I poster from Canada (c. 1918), Archives of Ontario poster collection (I0016363)Victory Gardens became popular in Canada in 1917. Under the Ministry of Agriculture's campaign, "A Vegetable Garden for Every Home", residents of cities, towns and villages utilized backyard spaces to plant vegetables for personal use and war eff
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition.It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
During the World Wars of the 20th century difficulties of food supply were countered by measures such as rationing. Rationing continued for nearly ten years after the Second World War, and in some aspects was stricter than during wartime, so that a whole generation was raised without access to many previously common ingredients, possibly ...