The battle to keep the nation fed during the Second World War was waged by an army of workers on the land and the resourcefulness of the housewives on the Kitchen Front. The rationing of food, clothing and other substances played a big part in making sure that everyone had a fair share of whatever was available. In this fascinating book, Katherine Knight looks at how experiences of rationing varied between rich and poor, town and country, and how ingenuous cooks often made a meal from poor ingredients. Charting the developments of the rationing programme throughout the war and afterwards, Spuds, Spam and Eating for Victory documents the use of substitutions for luxury ingredients not available, resulting in delicacies such as carrot jam and oatmeal sausages. The introduction of Spam in America in the forties led to this canned spiced pork and ham becoming an iconic symbol of the worse period of shortage in the twentieth century. Seventy years after the outbreak of the Second World War, this book listens to some of the people who were young during the conflict share their memories, both sad and funny, of what it was like to eat for Victory.

About the Author
Katherine Knight trained as a teacher of home economics before bringing up her four children. She ran the poetry writing club at the City Lit, Holborn for many years and has now transferred the history of cooking to the history of domestic medicine. She is the author of The Mother and Daughter Cookbook and The Cookery Book Club. She lives in Strawberry Hill.


Book Information
ISBN 9780752459462
Author Katherine Knight
Format Paperback
Page Count 240
Imprint The History Press Ltd
Publisher The History Press Ltd
Weight(grams) 260g
Dimensions(mm) 200mm * 130mm * 20mm