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The Civil War required complex logistics in order to feed the massive numbers of soldiers in the Union and Confederate armies. The task could fall to the respective national governments or on the individual states that recruited, raised, and equipped the regiments and batteries.
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...
An authentic chuckwagon at the Frontier Town grounds in Cheyenne, Wyoming. A chuckwagon or chuck wagon is a horse-drawn wagon operating as a mobile field kitchen and frequently covered with a white tarp, also called a camp wagon or round-up wagon. [1]
A Texas company founded at the tail end of the Civil War, Stetson is now the only company to make cowboy hats entirely in the USA, and it is also one of the largest hat makers in the nation. Still ...
Over time, traditional utensils have been modified in various ways in attempts to make eating more convenient or to reduce the total number of utensils required. These are typically called combination utensils. Chopfork – A utensil with a fork at one end and chopsticks/tongs at the other. [3]
Pasteles were once made with cassava and taro mashed into a masa onto a taro leaf. They are then stuffed with meat and wrapped. Funche or fungi, a cornmeal mush. Cassareep, a sauce, condiment, or thickening agent made by boiling down the extracted juices of bitter cassava root. Mama Juana, a tea made in Hispaniola (Dominican Republic and Haiti).
North American colonies 1763–76. The cuisine of the Thirteen Colonies includes the foods, bread, eating habits, and cooking methods of the Colonial United States.. In the period leading up to 1776, a number of events led to a drastic change in the diet of the American colonists.
A United States Army soldier eating turkey on Thanksgiving during the Siegfried Line campaign, 1944. The history of military nutrition in the United States can be roughly divided into seven historical eras, [1] from the founding of the country to the present day, based on advances in food research technology and methodologies for the improvement of the overall health and nutritional status of ...