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Cornbread was a staple of their daily diet, although it was considered coarse, dry and largely tasteless to such extent that they appreciated hardtack captured from Union forces. [4] The peanut, while popular among both sides of the conflict, was often the only thing left to eat in the last years of the war as the Union blockade took hold. [5]
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 ...
In 1861, John Ordronaux's Hints on the Preservation of Health in the Armies [12] was published containing the first known dietary guidelines for soldiers, identifying priorities of an effective military diet. After the Civil War, the 1892 ration was developed, providing for fresh meat, fish and vegetables.
The main prewar agricultural products of the Confederate States were cotton, tobacco, and sugarcane, with hogs, cattle, grain and vegetable plots. Pre-war agricultural production estimated for the Southern states is as follows (Union states in parentheses for comparison): 1.7 million horses (3.4 million), 800,000 mules (100,000), 2.7 million dairy cows (5 million), 5 million sheep (14 million ...
The Civil War has been commemorated in many capacities, ranging from the reenactment of battles to statues and memorial halls erected, films, stamps and coins with Civil War themes being issued, all of which helped to shape public memory. These commemorations occurred in greater numbers on the 100th and 150th anniversaries of the war. [307]
From the Revolutionary War to the Spanish–American War, the U.S. Army ration, as decreed by the Continental Congress, was the garrison ration, which consisted of meat or salt fish, bread or hardtack, and vegetables. There was also a spirit ration. In 1785, it was set at four ounces of rum, reduced to two ounces of whiskey, brandy, or rum in 1790.
Salisbury served as a physician during the American Civil War, and became convinced that diarrhea suffered by the troops could be controlled with a diet of coffee and lean chopped beefsteak. Salisbury conducted early investigations into the connection between diet and health. He posited that certain dietary choices could impact well-being. [3]
The poor quality of food led to slaves that were either "physically impaired or chronically ill". Due to slaves' diets lacking quality, there were many vitamin and nutrient insufficiencies that lead to sicknesses. These were not recognized at the time as caused by poor diet. [2] Vitamin A deficiency led to weakened eyesight.